Canadian Cultured Crème Fraîche 10% Fat
Cultured crème fraîche from Canadian dairy with 10% butterfat, falling under 0401.50.25 as other dairy >6% milkfat excluding yogurt. Qualifies for 9823.01.04 USMCA treatment for Canadian goods exceeding primary fluid cream quotas. Traditional bacterial culture process defines product per HTS chapter 4.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If yogurt product
Yogurt formulations >6% fat classified in 0401.30.25, separate from other creams
If cream >36% fat
Higher fat creams (>36%) use 0401.40.25; affects USMCA quota allocation
If different USMCA fluid cream category
Other fluid cream types may use alternative 9823.01.xx subheadings based on quota availability
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Import Tips & Compliance
• Verify bacterial culture documentation; monitor USMCA fluid cream quota status via CBP; ensure refrigeration chain compliance for fluid dairy imports
Related Products under HTS 9823.01.04
Canadian Pasteurized Sour Cream 14% Milkfat
Pasteurized sour cream produced in Canada with 14% milkfat content, classified under HTS 0401.50.25 as dairy products other than yogurt with >6% milkfat. Entered under 9823.01.04 as originating goods of Canada qualifying for USMCA tariff treatment per general note 11 after quota limits are exceeded. Meets chapter 4 definitions for cultured dairy with specific fat content.
Canadian Whipping Cream 36% Milkfat
Heavy whipping cream produced in Canada containing 36% milkfat, properly classified under 0401.50.25 as dairy >6% fat other than yogurt. Enters under 9823.01.04 for Canadian USMCA goods after primary quota exhaustion. Meets fluid cream specifications per chapter notes.
Canadian Half-and-Half Creamer 12% Fat
Canadian half-and-half dairy creamer blend with 12% total milkfat content, classified 0401.50.25 as mixed dairy >6% fat. USMCA 9823.01.04 applies to post-quota Canadian imports meeting origin rules in general note 11. Fluid state distinguishes from condensed products.
Canadian Table Cream 18% Milkfat
Pasteurized table cream from Canada standardized at 18% milkfat for coffee/culinary use, under 0401.50.25. Qualifies for 9823.01.04 USMCA treatment as Canadian fluid dairy post-quota. Chapter 4 notes confirm classification as fermented/unfermented cream >6% fat.
Canadian Coffee Cream 10% Butterfat
Canadian coffee cream standardized at 10% butterfat for beverage use, classified 0401.50.25 as dairy >6% excluding yogurt. 9823.01.04 provides USMCA treatment for post-quota Canadian fluid creams per general note 11. Meets fluid, non-condensed criteria.