Frozen Egg Yolk with Salt from Japan
Frozen egg yolks preserved with minimal salt addition (<2%) for stability in commercial baking. Still classifies HTS 0408.19.00.00 as other preserved yolks; salt not considered sweetening matter. Common preservation technique.
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%
Import Tips
• Specify salt content percentage on commercial invoice (<2% typically stays in 0408)
• Sodium analysis certificate prevents butter classification confusion
• Shelf life testing documentation recommended