Liquid Calf Rennet from Japan

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 — 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%

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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