Acidified Cream Ferment from Japan
Acidified milk cream produced by bacterial fermentation to achieve sour cream characteristics, containing added cultures. Israeli-origin product enters HTS 0403.90.87.00 under General Note 15 as other fermented or acidified milk and cream. Distinction from butter/dairy spreads based on fat content under 39%.
Duty Rate — Japan → United States
20%
Rate breakdown
9903.05.480%Section 301 (forced labor) — Japan (col1 rate ≥ 12.5 percent): MFN >= 12.5% → no additional duty
Import Tips
• Fat content analysis certificate essential to distinguish from dairy spreads (≥39% milkfat)
• Specify acidification method (fermentation vs chemical) in technical documentation
• Verify compliance with FDA pasteurization standards for acidified milk products