Cultured Cream 18% Fat from Canada
Fermented dairy cream with 18% milkfat content, thick consistency for cooking. Classified HTS 0403.90.90.00 as other fermented cream under Note 10 provisions. Bacterial fermentation creates sour cream-like product meeting Chapter 4 criteria.
Duty Rate — Canada → United States
30%
Rate breakdown
9903.05.2910%Section 301 (forced labor) — additional 10% ad valorem on products of Canada
Import Tips
• Fat content testing critical for cream vs milk classification; distinguish from unfermented sour cream; declare precise fermentation method