Cultured Sour Cream 18% Butterfat from Mexico
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 — Mexico → United States
10%
Rate breakdown
9903.05.5510%Section 301 (forced labor) — additional 10% ad valorem on products of Mexico
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