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Harmonized System Codes • Schedule B • Harmonized Commodity Description

Type Information
HS Code 04039004 (0403.90.04)
Product description Sour cream, fluid, n/o 45% by wt. butterfat, subject to add. US note 5 to Ch.4
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+,BH,CA,CL,D,E,IL,J,JO,MA,OM,P,PE,SG)

Detail:

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

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

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 إضافة. مذكرة الولايات المتحدة 5 إلى Ch.4
  • Sauerrahm, flüssig, n / o 45 Gew.% Butterfett vorbehaltlich hinzuzufügen. US Anmerkung 5 zu CH.4
  • crema agria, fluido, n / o 45% en peso. grasa de mantequilla, sujeto a añadir. nota 5 a los Estados Unidos Ch.4
  • La crème fraîche, fluide, n / o 45% en poids. matières grasses butyriques, sous réserve d`ajouter. Note des États-Unis 5 à Ch.4
  • मलाई, तरल पदार्थ, एन / ओ 45 भार से%। मक्खन, विषय जोड़ने के लिए। अमेरिका टिप्पणी 5 Ch.4 को
  • サワークリーム、重量流体、N / 45 Oの%。バター、被験者は追加します。 4章に米国のノート5
  • 사워 크림, 중량에 의한 유체 N / 45 % O. 유지방, 주제는 추가 할 수 있습니다. 4 장을에 미국의 주 (5)
  • creme azedo, fluido, n / o 45% em peso. nata, sujeitos a adicionar. nota US 5 a Ch.4
  • Сметана, жидкость, п ​​/ о 45% по весу. жирности, при условии добавления. США примечание 5 к CH.4
  • 酸奶油,流体,N / O 45重量%。乳脂,受补充。我们注意到5〜4章
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
add.
US
note
5
Ch.4