East Bernard Rice Marketing - TX Wharton, East Bernard 77435

East Bernard Rice Marketing entered the industry of Unpolished Rice in 1993 and has grown to employ 1 to 4 people, generating an annual revenue of $5.000.000 to $9.999.999. The NAICS classifies this business under the code 3119991, which describes it as a Unpolished Rice. For further clarification, the SIC classifies this business under the code 5153 and described it as a Unpolished Rice. The business provides service to the BOTH market.

To acquire more information, please contact Jay Davis by calling (979) 335-7591 during business hours. You can also write to the business’ Single Location at 840 Clubside Drive, East Bernard, Texas TX 77435. You can also visit the company’s website at coastalrice.com. View this business’ social media profiles on Twitter or on Facebbok .

Company: East Bernard Rice Marketing
Representative: Jay Davis
Place of Business: 840 Clubside Drive, East Bernard, TX 77435
Contact Number: (979) 335-7591
Website: coastalrice.com
Type of Service: Unpolished Rice
SIC Number: 5153
NAICS Number: 3119991
Locality: Single Location
Market Type: B2B & B2C
Began: 1993
Income/Year: $5.000.000 to $9.999.999
Laborers: 1 to 4
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East Bernard Rice Marketing is a company operating from Wharton, Texas providing professional Unpolished Rice and relevant BOTH variables. It was founded in 1993 and registered with the SIC code 5153 as Unpolished Rice, and with the NAICS code 3119991 as Unpolished Rice.

With a current employee count of 1 to 4, East Bernard Rice Marketing has gone to report making $5.000.000 to $9.999.999 per annum on its journey towards growth. This company invites you to contact its representative Jay Davis at (979) 335-7591 for related queries, or to locate its Single Location using the coordinates 29.52161,-96.06682.

The Single Location can also be found at the street address 840 Clubside Drive in East Bernard, Texas 77435 and can be engaged online through the company website at coastalrice.com, the company Twitter , and Facebook page .