Bulgarian Yogurt from Japan
Traditional fermented milk yogurt using Lactobacillus bulgaricus and Streptococcus thermophilus cultures, known for its tangy flavor and live active cultures. Falls under HTS 0403.90.85.00 as other fermented milk, excluding dried forms or those with added lactic ferments beyond standard yogurt production. Primarily cow's milk based without concentration.
Duty Rate — Japan → United States
17%
Rate breakdown
9903.05.480%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 equal to or greater than 12.5 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Confirm live culture certification to avoid misclassification as pasteurized dairy; check country-specific quotas excluding Mexico
• Provide lab analysis proving non-dried status and fermentation purity