0403.90.78.00/French-Style Crème Fraîche 47% Butterfat/Japan

French-Style Crème Fraîche 47% Butterfat from Japan

Thick, rich crème fraîche made by culturing heavy cream to 47% butterfat, offering nutty flavor for culinary use. Falls under HTS 0403.90.78.00 as sour cream/fermented cream over 45% butterfat in the 'other' category, regardless of European naming conventions. Distinct from yogurt by cream base and fat level.

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

• Provide lab report certifying >45% milkfat and bacterial culture process; EU exports may need additional health certificates

• Use insulated refrigerated containers; declare exact fat content on commercial invoice to prevent CBP reclassification