0403.90.16.00/Cultured Sour Cream 18% Butterfat/Japan

Cultured Sour Cream 18% Butterfat from Japan

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 — 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

• 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