WhoImports › HS codes › Chapter 02

HS 0209.00

Meat
Described in the Brazilian tariff catalogue as: Toucinho sem partes magras, gorduras de porco e de aves, não fundidos, frescos, refrigerados, congelados, salgados ou em salmoura, secos ou defumados

1
importers in Brazil

Who imports HS 0209.00 in Latin America

MarketImportersWith contactAbove US$1M/yrNew in 2026
🇧🇷 Brazil110—

These are companies with recorded import activity under this code — real buyers, not a directory of who might be interested. Captive assembly plants importing from their own parent abroad are identified separately, so the count you act on is commercial demand.

No annual report for heading 0209 yet

Want names now? Write to hello@vstrade.co, tell us what you sell, and we send you 3 importers of heading 0209 by name, free.

Email us for 3 free importers →

Closest heading with an annual report in the same HS chapter (02): heading 0207.

See the report for heading 0207: Poultry meat →

Or leave your work email and we write once, when heading 0209 has its own report.

One email, no calls. You can ask us to delete it at any time.

Some of the companies importing HS 0209.00

Every row is a real company recorded importing HS 0209.00. Registry information only: no import values, no individuals and no contact details are published on this page.

Importing companyLocation
Il Pianeta Comercial Importadora e Exporta🇧🇷 SP
+ 0 more companies recorded under this code

Browse some of them

Il Pianeta Comercial Importadora e Exportadora L🇧🇷 SP

Related codes in this chapter

HS 0203.29HS 0207.14HS 0203.12HS 0203.19HS 0202.30HS 0206.49HS 0207.13HS 0201.30HS 0206.30HS 0209.10HS 0206.29HS 0210.12

Selling more than this one code?

See which headings and sectors already have an annual import report.

See the report catalog →

Counts derived from customs operation records for Mexico and Argentina and from Brazil's public importers catalogue. Company names are registry information only: no import values, no individuals and no contact details are published on this page. See our methodology.