Liquid Calf Rennet from Canada
Liquid rennet extracted from the stomachs of calves, used primarily in cheesemaking to coagulate milk into curds. It falls under HTS 3507.10.00.00 as a natural enzyme preparation specifically classified as rennet. This product is essential for traditional cheese production like Cheddar and Parmesan.
Duty Rate — Canada → United States
10%
Rate breakdown
9903.05.2910%Except for products described in headings 9903.05.85–9903.05.93, articles the product of Canada, as provided for in U.S. note 52 to this subchapter
Import Tips
• Obtain FDA prior approval via a Food Contact Notification or GRAS status, as rennet is a food processing aid
• Provide certificates of analysis confirming enzymatic activity and absence of contaminants like antibiotics
• Avoid misclassification as a general enzyme under 3507.90; specify rennet origin to prevent customs disputes