0403.90.78.00/Cultured Sour Cream 48% Butterfat/Japan

Cultured Sour Cream 48% Butterfat from Japan

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 — Japan → United States

12.5%

Rate breakdown

9903.05.4912.5%Except for products described in headings 9903.05.85–9903.05.92, articles the product of Japan, with an ad valorem (or ad valorem equivalent) rate of duty under column 1 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter

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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