0403.90.78.00/Cultured Sour Cream 48% Butterfat/China

Cultured Sour Cream 48% Butterfat from China

A premium cultured sour cream made from pasteurized cream fermented with lactic acid bacteria, containing 48% butterfat by weight. It meets HTS 0403.90.78.00 criteria as sour cream exceeding 45% butterfat, not in airtight containers, and classified under 'other' fermented dairy creams. The high fat content and fermentation process distinguish it from lower-fat dairy products.

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)

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Import Tips

• Obtain USDA import license if subject to dairy quotas; verify butterfat content via lab analysis to confirm >45% threshold

• Provide certificate of analysis showing fermentation process and fat content; ensure proper refrigeration during transit to maintain quality

• Avoid misclassification as lower-fat sour cream (0403.90.75); common pitfall is incorrect fat percentage declaration leading to penalties