0403.90.04.00/Cultured Sour Cream 18% Butterfat/Japan

Cultured Sour Cream 18% Butterfat from Japan

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 — 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%

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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