Strawberry Fruit Paste for Baking from Japan
A thick strawberry paste obtained by cooking strawberries with minimal added sugar, used primarily in baking and confectionery. It falls under HTS 2007.99.60.00 as a strawberry paste produced through heat treatment to increase viscosity, not qualifying as homogenized infant food. The product is shelf-stable and packaged for commercial use.
Duty Rate — Japan → United States
12.5%
Rate breakdown
9903.05.4912.5%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 less than 12.5 percent, as provided for in U.S. note 52 to this subchapter
Import Tips
• Verify cooking process documentation to confirm heat treatment meets heading 2007 requirements for viscosity increase
• Label net weight and Brix value if applicable; ensure no added alcohol exceeding 0.5% vol to avoid chapter 22 reclassification