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Harmonized System Codes • Schedule B • Harmonized Commodity Description

Type Information
HS Code 04039002 (0403.90.02)
Product description Sour cream, fluid, n/o 45% by wt. butterfat, subject to gen. note 15 of the HTS
Bound? 3.2 cents/liter
Every time a country lowers a trade barrier or opens up a market, it has to do so for the same goods or services from all its trading partners
Quantity unit liters (L)
MFN duty rate 3.2 cents/liter
Every time a country lowers a trade barrier or opens up a market, it has to do so for the same goods or services from all its trading partners.
Special tariff preference programs Free (A+,AU,BH,CA,CL,D,E,IL,J,JO,MA,MX,OM,P,PE,SG)

Detail:

Free :
Only imports from least-developed beneficiary developing countries eligible for GSP under that subheading (duty-free treatment)

Australia Special Rate

Bahrain Special Rate

NAFTA for Canada (duty-free treatment)

Chile Special Rate

Africa Growth and Opportunity Act (AGOA) (duty-free treatment)

Caribbean Basin Initiative (CBI)

Israel Special Rate (duty-free treatment)

Andean Trade Preference Act (ATPA)

Jordan Special Rate

Morocco Special Rate

NAFTA for Mexico

Oman Special Rate

Dominican Republic-Central American Special Rate (DR-CAFTA)

Peru Special Rate

Singapore Special Rate



Importing US states
040390
Exporting US states
040390
Code in major importing and exporting languages
  • القشدة الحامضة، السوائل، ن / س 45٪ من وزن. زبد، رهنا جنرال. ملاحظة 15 من HTS
  • Sauerrahm, flüssig, n / o 45 Gew.% Butterfett vorbehaltlich gen. Anmerkung 15 des HTS
  • crema agria, fluido, n / o 45% en peso. grasa de mantequilla, sin perjuicio de gen. nota 15 del HTS
  • La crème fraîche, fluide, n / o 45% en poids. matières grasses butyriques, sous réserve de gen. note 15 des HTS
  • サワークリーム、重量流体、N / 45 Oの%。バター脂肪、GENの対象。 HTSのノート15
  • 사워 크림, 중량에 의한 유체 N / 45 % O. 버터, 세대에 따라. 고온 초전도 15주의
  • 酸奶油,流体,N / O 45重量%。乳脂,受创。注意HTS 15
Similar:
Sour cream, fluid, n/o 45% by wt. butterfat, subject to gen. note 15 of the HTS
Sour cream, fluid, n/o 45% by wt. butterfat, subject to add. US note 5 to Ch.4
Sour cream, fluid, n/o 45% by wt. butterfat, not subject to gen nte 15 or add US note 5 to Ch.4
Fluid buttermilk
Sour cream, dried, n/o 6% by wt. butterfat, subject to gen. note 15 of the HTS
Sour cream, dried, n/o 6% by wt. butterfat, subject to add. US note 12 to Ch. 4
Sour cream, dried, n/o 6% by wt. butterfat, not subject to gen nte 15 or add. US note 12 to Ch. 4
Sour cream, dried, o/6% but n/o 35% by wt. butterfat, subject to gen. note 15 of the HTS
Sour cream, dried, o/6% but n/o 35% by wt. butterfat, subject to add. US note 8 to Ch. 4
Sour cream, dried, o/6% but n/o 35% by wt. butterfat, not subject to gen nte 15 or add. US note 8 to Ch. 4
Sour cream, dried, o/35% but n/o 45% by wt. butterfat, subject to gen. note 15 of the HTS
Sour cream, dried, o/35% but n/o 45% by wt. butterfat, subject to add. US note 9 to Ch. 4
Sour cream, dried, o/35% but n/o 45% by wt. butterfat, not subject to gen nte 15 or add. US note 9 to Ch. 4
Sour cream, o/45% by wt. butterfat, subject to gen. note 15 of the HTS
Sour cream, o/45% by wt. butterfat, subject to add. US note 6 to Ch. 4
Sour cream, o/45% by wt. butterfat, not subject to gen nte 15 or add. US note 6 to Ch. 4
Fermented milk o/than dried fermented milk or o/than dried milk with added lactic ferments
Curdled milk/cream/kephir & other fermentd or acid. milk/cream descr.in gen. note 15
Curdled milk/cream/kephir & other fermentd or acid. milk/cream subject to add US note 10 to Ch.4
Curdled milk/cream/kephir & other fermentd or acid. milk/cream subj to GN 15 or Ch4 US note 10
Sour
cream
fluid
n/o
45%
by
wt.
butterfat
subject
gen.
note
15
the
HTS