Cultured Mexican Crema from Germany
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 — Germany → United States
10%
Rate breakdown
9903.05.3910%Except for products described in headings 9903.05.85–9903.05.92 and 9903.05.97, articles the product of a member state of the European Union, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 10 percent, as provided for in U.S. note 52 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