1900684192 - AN LOC KHANG GROUP HIGH TECHNOLOGY JOINT STOCK COMPANY
 Vietnamese name
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CÔNG TY CỔ PHẦN CÔNG NGHỆ CAO AN LỘC KHANG GROUP |
| AN LOC KHANG GROUP HIGH TECHNOLOGY JOINT STOCK COMPANY | |
| 1900684192 | |
| 143 Hamlet Xom Lon, Chau Thoi Commune, Vinh Loi District, Bac Lieu Province, Vietnam | |
| 916283801 | |
| 09/04/2022 | |
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Non-state joint stock company |
| Not operating at registered address | |
| Vietnamese accounting standards and regime | |
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Processing and preservation of seafood and seafood products
- - Processing and preserving fish, shrimp, crabs and molluscs; cooling, drying, smoking, salting, soaking in brine, packaging... - Production of fish products, shrimp, crab and molluscs; cooked fish, fish chunks, fried fish, caviar, caviar by-products... - - Production of food for humans or animals from fish; - - Production of food from fish and other aquatic animals not for human consumption. - This group also includes: - - Activities of vessels involved in processing and preserving fish; - - Seaweed processing. - Processing and preserving frozen seafood - - Food processing, mainly frozen seafood; - - Preserve seafood mainly by freezing. - Processing and preserving dried seafood - - Food processing, mainly dried seafood; - - Preserve seafood mainly by drying, smoking, salting and canning. - Processing and preserving fish sauce - Processing and preserving fish sauce from fish and other aquatic animals. - Processing and preserving other aquatic products - Processing and preservation activities of other aquatic products have not been classified elsewhere. |
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| 02/05/2024 | |
| AN LOC KHANG GROUP HIGH TECHNOLOGY JOINT STOCK COMPANY was established on 09/04/2022 with the tax ID of 1900684192 and an initial capital of (VNĐ) 50.000.000.000,00 . The headquarters is located at 143 Hamlet Xom Lon, Chau Thoi Commune, Vinh Loi District, Bac Lieu Province, Vietnam . The company specializes in Processing and preservation of seafood and seafood products . The company is currently Not operating at registered address . | |
