Set-Style Whole Milk Yogurt
Traditional set-style yogurt where cultures form natural curd in retail containers, 3-6% milkfat per HTS 0406.30.87. Canadian-made qualifying for 9823.04.36 USMCA treatment under general note 11, subchapter note 4(b)(2). Incubation in final packaging creates characteristic texture.
Import Duty Rates by Country of Origin
Alternative Classifications
This product could be classified differently depending on its characteristics or intended use.
If milkfat exactly 3% (threshold)
Precise milkfat measurement determines specific statistical suffix
If cultures insufficient for yogurt standards
Minimum live culture counts required for yogurt designation
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Import Tips & Compliance
• Specify set-style incubation process vs. stirred yogurt
• Temperature control critical during transport to maintain texture
• Canadian facility must meet USMCA yogurt standards
Related Products under HTS 9823.04.36
Organic Whole Milk Yogurt
Plain organic yogurt made from whole milk, processed through fermentation with live active cultures, classified under HTS 0406.30.87 as yogurt containing not less than 3% but less than 6% milkfat. This falls under 9823.04.36 as a qualifying good of Canada under USMCA provisions in general note 11, eligible for special tariff treatment. The product meets Canadian origin requirements and specific subchapter note 4(b)(2) criteria for duty benefits.
Greek Strained Whole Milk Yogurt
Thick Greek-style yogurt produced by straining whole milk yogurt to concentrate solids, maintaining 3-6% milkfat as per HTS 0406.30.87. Qualifies under 9823.04.36 through Canadian origin under USMCA general note 11 and subchapter note 4(b)(2) provisions. Straining process preserves yogurt classification while enhancing texture.
Plain Whole Milk Bulgarian Yogurt
Traditional Bulgarian yogurt cultured with specific Lactobacillus bulgaricus and Streptococcus thermophilus strains, 3-6% milkfat per HTS 0406.30.87. Canadian-produced under USMCA general note 11, qualifying for 9823.04.36 special treatment per subchapter note 4(b)(2). Distinct bacterial cultures define product identity.
Artisanal Whole Milk Yogurt
Small-batch whole milk yogurt from Canadian artisanal dairy, fermented 8-12 hours for rich tang, 3-6% milkfat meeting HTS 0406.30.87. Qualifies for 9823.04.36 USMCA benefits under general note 11 and subchapter note 4(b)(2). Traditional slow fermentation enhances flavor profile.
Probiotic Whole Milk Yogurt
Whole milk yogurt fortified with Bifidobacterium and Lactobacillus acidophilus probiotics, maintaining 3-6% milkfat per HTS 0406.30.87. Canadian production qualifies under USMCA 9823.04.36 via general note 11 and subchapter note 4(b)(2). Probiotic strains survive yogurt production process.
Grass-Fed Whole Milk Yogurt
Creamy yogurt from 100% grass-fed Canadian cows, 3-6% milkfat qualifying under HTS 0406.30.87. Meets 9823.04.36 USMCA criteria through general note 11 and Canadian origin per subchapter note 4(b)(2). Grass-fed diet imparts distinctive nutty flavor.