College Of Cacao & Chocolate Professionals Limited Company Information

Current Status : Live


College Of Cacao & Chocolate Professionals Limited's Hong Kong CR Number is 3222725. Incorporation Date is 05-01-2023. It's Winding up Mode is . Dissolution date is . College Of Cacao & Chocolate Professionals Limited company is of Type.
Additional Remarks on the College Of Cacao & Chocolate Professionals Limited company are .

Company Data

CRN3222725
Company NameCollege of Cacao & Chocolate Professionals Limited
Chinese Name亞洲可可及朱古力專業學院有限公司
Active StatusLive
Register of Charges
Type
See other companies with same Type -
Winding Up Mode
Date of Incorporation05-01-2023
See companies with same Incorporation Date - 05-01-2023
Date of Dissolution
Remarks
Important Note
Tagsprofessionals   cacao   college   chocolate   
Find Similar Companies by these tags.

Company Name History Information :

Effective DatePrevious Name
College of Cacao & Chocolate Professionals Limited亞洲可可及朱古力專業學院有限公司05-01-2023

FAQs:

When was College Of Cacao & Chocolate Professionals Limited incorporated?

College Of Cacao & Chocolate Professionals Limited was incorporated on 05-01-2023 in Hongkong.

What is the type of College Of Cacao & Chocolate Professionals Limited?

College Of Cacao & Chocolate Professionals Limited is classified as .

What is the current status of College Of Cacao & Chocolate Professionals Limited Company?

The status of College Of Cacao & Chocolate Professionals Limited is Live.

What is the CR Number of College Of Cacao & Chocolate Professionals Limited?

The CR Number of College Of Cacao & Chocolate Professionals Limited is 3222725.

* We are trying our best to keep all the data correct and up-to-date. It should be noted that it is not the primary source of the information on the company College Of Cacao & Chocolate Professionals Limited. The official registry should always be referred for latest information.

Last Updated on 12-01-2023.

Check other companies added on 12-01-2023

Check out Companies Incorporated on 05-01-2023: