0403.90.74.00/Cultured French Crème Fraîche 48% Butterfat/Japan

Cultured French Crème Fraîche 48% Butterfat from Japan

Crème fraîche is a fermented dairy cream with over 45% butterfat content, cultured using lactic acid bacteria to achieve its characteristic tangy flavor and thick texture. It falls under HTS 0403.90.74.00 as sour cream per Chapter 4 definitions, subject to U.S. Note 6 quantitative limits requiring import licenses. Typically imported in bulk for high-end culinary use.

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 shipment as required by U.S

• Note 6; verify butterfat content >45% via lab analysis; ensure product meets sour cream definition without emulsifiers