Cultured Mexican Crema from Japan
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 — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%Section 301 (forced labor) — Japan (col1 rate < 12.5 percent): MFN < 12.5% → total duty capped at 12.5%
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