Cultured Mexican Crema from Canada
Traditional Mexican cultured cream with approximately 35% butterfat, fermented to tangy perfection for drizzling over enchiladas and soups. HTS 0403.90.02.00 covers this fluid sour cream under General Note 15 for qualifying Mexican dairy imports. Distinct from higher-fat creme fraiche by butterfat limitation.
Duty Rate — Canada → United States
10%
Rate breakdown
9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
Import Tips
• Maintain cold chain documentation (2-4°C) proving fluid state at import to prevent reclassification as concentrated product
• Include production process certification showing lactic acid fermentation (pH ≤4.6) typical for sour cream classification
• Avoid common pitfall of declaring as 'whipping cream' which shifts to 0401 fresh cream headings