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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

10%

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
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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