Cultured Sour Cream 18% Butterfat from China
A fluid cultured sour cream made from pasteurized cream fermented with lactic acid bacteria, containing 18% butterfat by weight. It falls under HTS 0403.90.16.00 as sour cream with not over 45% butterfat, in fluid form, and not specifically provided for elsewhere in the subheading. This product is used as a topping for baked goods and in cooking.
Duty Rate — China → United States
17.5%
Rate breakdown
9903.03.0110%Except for products described in headings 9903.03.02–9903.03.11, articles the product of any country, as provided for in subdivision (aa) of U.S. note 2 to this subchapter
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)
Import Tips
• Verify butterfat content through lab analysis as it determines classification; obtain USDA import license if subject to dairy quotas; ensure refrigeration chain to maintain fluid state during transit