Cultured Mexican Crema from China
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 — China → United States
20%
Rate breakdown
9903.88.157.5%Except as provided in headings 9903.88.39, 9903.88.42, 9903.88.44, 9903.88.47, 9903.88.49, 9903.88.51, 9903.88.53, 9903.88.55, 9903.88.57, 9903.88.65, 9903.88.66, 9903.88.67, 9903.88.68, or 9903.88.69, articles the product of China, as provided for in U.S. note 20(r) to this subchapter and as provided for in the subheadings enumerated in U.S. note 20(s)
9903.05.3112.5%Section 301 (forced labor) — additional 12.5% ad valorem on products of China
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