Fixed Price IPO | ₹7 Cr | Listed at BSE SME | Mon, Mar 20, 2017 - Wed, Mar 22, 2017
| Details | NII | Retail | Total |
|---|---|---|---|
| Allocation (No. of shares) | 4,74,000 | 4,74,000 | 9,48,000 |
| Allotment price (Rs.) | 65 | 65 | 65 |
| No.of applications | 35 | 434 | 469 |
| No.of shares applied | 9,62,000 | 8,68,000 | 18,30,000 |
| Amount collected (Rs.cr.) | 6.25 | 5.64 | 11.90 |
| No.of times subscribed | 2.03 | 1.83 | 1.93 |
| No.of shares allotted | 4,74,000 | 4,74,000 | 9,48,000 |
| Amount (Rs.cr.) | 3.08 | 3.08 | 6.16 |
| No.of allottees | 35 | 237 | 272 |
Oceanic Foods IPO is a public issue of 0.09 Cr equity shares. The issue offers 0.05 Cr shares to retail investors , 0.05 Cr shares to other investors. The other investors include applicants other than retail i.e. HNI, corporates, institutions, (NII and QIB).
| Category | Shares Offered | Amt (₹ Cr.) | Size (%) |
|---|---|---|---|
| Market Maker | 52,000 | 0.34 | 5.20% |
| Other | 4,74,000 | 3.08 | 47.40% |
| Retail | 4,74,000 | 3.08 | 47.40% |
| Total | 10,00,000 | 6.50 | 100% |
The Oceanic Foods IPO is subscribed 2.3755 times by Mar 22, 2017 18:50.
| Investor Category | Subscription (times) |
|---|---|
| Qualified Institutional | |
| Total Subscription | 2.3755 |
An investor can apply in Oceanic Foods IPO online via bank (using ASBA) or the broker (using UPI). The Oceanic Foods IPO shares are offered online only.
The Oceanic Foods IPO is subscribed 2.3755 times by Mar 22, 2017 18:50.
The Oceanic Foods IPO allotment status is expected on or around [.]. Visit Oceanic Foods IPO allotment status to check.
The Oceanic Foods IPO listing date is March 31, 2017. The equity share of Oceanic Foods IPO will list on BSE SME.
Visit Oceanic Foods IPO subscription status page for real-time bidding information about Oceanic Foods IPO.
| IPO opens On | Monday, March 20, 2017 |
| IPO Closes On | Wednesday, March 22, 2017 |
| Finalisation of Basis of Allotment | [.] |
| Initiation of Refunds | [.] |
| Credit of Shares to Demat Account | [.] |
| IPO Listing Date | Friday, March 31, 2017 |
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