James Farish - SC Hampton, Yemassee 29945

James Farish entered the industry of Poultry Slaughtering and Processing in 1999 and has grown to employ 1 to 4 people, generating an annual revenue of $50.000 to $99.999. The NAICS classifies this business under the code 311615, which describes it as a Poultry Slaughtering and Processing. For further clarification, the SIC classifies this business under the code 2015 and described it as a Poultry Slaughtering and Processing. The business provides service to the B2B market.

To acquire more information, please contact James Farish by calling (843) 844-7224 during business hours. You can also write to the business’ Single Location at 564 Orchard Road, Yemassee, South Carolina SC 29945. You can also visit the company’s website at . View this business’ social media profiles on Twitter or on Facebbok .

Company: James Farish
Representative: James Farish
Place of Business: 564 Orchard Road, Yemassee, SC 29945
Contact Number: (843) 844-7224
Type of Service: Poultry Slaughtering and Processing
SIC Number: 2015
NAICS Number: 311615
Locality: Single Location
Market Type: B2B (Business to Business)
Began: 1999
Income/Year: $50.000 to $99.999
Laborers: 1 to 4
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James Farish is a company operating from Hampton, South Carolina providing professional Poultry Slaughtering and Processing and relevant B2B variables. It was founded in 1999 and registered with the SIC code 2015 as Poultry Slaughtering and Processing, and with the NAICS code 311615 as Poultry Slaughtering and Processing.

With a current employee count of 1 to 4, James Farish has gone to report making $50.000 to $99.999 per annum on its journey towards growth. This company invites you to contact its representative James Farish at (843) 844-7224 for related queries, or to locate its Single Location using the coordinates .

The Single Location can also be found at the street address 564 Orchard Road in Yemassee, South Carolina 29945 and can be engaged online through the company website at , the company Twitter , and Facebook page .