Cultured Sour Cream 18% Butterfat from Germany
Cultured sour cream made from pasteurized cream fermented with lactic acid bacteria, containing 18% butterfat by weight and intended for direct human consumption. It falls under HTS 0403.90.04.00 as sour cream with not over 45% butterfat, described in additional U.S. note 5 to chapter 4, requiring import licenses due to dairy quotas. Fluid form without concentration or added sweeteners.
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
• Obtain USDA import license before entry as required by additional U.S. note 5; ensure product meets fluid sour cream specs (not over 45% butterfat); verify origin excludes Mexico to avoid classification issues