A power bank, an aerosol, a bottle of solvent-based glue, all are dangerous goods by air. The Shipper Declaration for Dangerous Goods is the document that makes them shippable, and getting it wrong grounds the shipment.
The little steel bolt through your container door handle is a legal record. Here is what ISO 17712 requires, how the seal number ties to your bill of lading, and what a broken seal at Chattogram triggers.
Bangladesh has moved customs duty payment onto the automated challan system, a-Chalan. Here is how the payment flows from your bill of entry to the treasury, what can go wrong, and how it changes release timing.
When customs and the importer disagree on value, classification or rate, Section 81 of the Customs Act lets the goods clear against a security deposit while the question is finalised. Here is how it works and how to use it.
A fumigation certificate proves the cargo or its wooden packing was treated against pests. It is a different document from the ISPM 15 stamp, and knowing which one your shipment needs prevents a hold at Chattogram.
Not every Chinese factory holds export rights. When it does not, your order ships through a foreign trade agent, which changes who the shipper is, how the VAT refund works and where your risk sits.
The pro forma invoice is the document your bank and Bangladesh customs both rely on. Here is every line it must carry, how it differs from the commercial invoice, and the mismatches that cause trouble later.
A Chinese company business license carries a unified social credit code, a registered scope and a capital figure. Here is how to read each field and verify it on the free government register before you send a deposit.
Why tomatoes suffer chilling injury below the low teens Celsius, the practical holding temperatures for mature-green versus ripe fruit, the humidity and airflow they need, how to manage ethylene, and why tomatoes need their own space in a cold storage plan.
What a produce pack house does and contains, station by station from shaded receiving through grading, pre-cooling, packing and cold holding; the power, water and hygiene services behind the line; how to size it to a crop’s seasonal peak; and the mistakes that waste the investment.