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Harmonized System Codes • Schedule B • Harmonized Commodity Description

Type Information
HS Code 04039016 (0403.90.16)
Product description Sour cream, fluid, n/o 45% by wt. butterfat, not subject to gen nte 15 or add US note 5 to Ch.4
Bound? 77.2 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 77.2 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 (JO,MX) See 9913.04.05 (AU) See 9914.04.01-9914.04.02 (BH) 77.2?/liter (CL,P) See 9912.04.01-9912.04.02 (MA) See 9916.04.01-9916.04.02 (OM) See 9915.04.01-9915.04.03 (P+) 66.9?/liter (PE) See 9910.04.01-9910.04.02 (SG)

Detail:

Free :
Jordan Special Rate

NAFTA for Mexico



See 9913.04.05 :
Australia Special Rate



See 9914.04.01-9914.04.02 :
Bahrain Special Rate



77.2?/liter :
Chile Special Rate

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



See 9912.04.01-9912.04.02 :
Morocco Special Rate



See 9916.04.01-9916.04.02 :
Oman Special Rate



See 9915.04.01-9915.04.03 :
Dominican Republic-Central American Plus Rate (DR-CAFTA Plus)



66.9?/liter :
Peru Special Rate



See 9910.04.01-9910.04.02 :
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، لا تخضع لجنرال NTE 15 أو إضافة مذكرة الولايات المتحدة 5 إلى Ch.4
  • Sauerrahm, flüssig, n / o 45 Gew.% Butterfett, unterliegen nicht der gen nte 15 oder US Anmerkung 5 zu CH.4 hinzufügen
  • crema agria, fluido, n / o 45% en peso. grasa de mantequilla, que no están sujetos a generación nte 15 o añadir estadounidense nota 5 a Ch.4
  • La crème fraîche, fluide, n / o 45% en poids. beurre, non soumis à gen NTE 15 ou ajouter une note US 5 à Ch.4
  • मलाई, तरल पदार्थ, एन / ओ 45 भार से%। मक्खन, जनरल के अधीन नहीं NTE 15 या Ch.4 को अमेरिका टिप्पणी 5 जोड़ने
  • サワークリーム、重量流体、N / 45 Oの%。バター、ない世代NTE 15または4章に米国の注5を追加対象
  • 사워 크림, 중량에 의한 유체 N / 45 % O. 버터, 세대를하지 주제는 15 NTE 또는 4 장을에 미국 주 5 추가
  • creme azedo, fluido, n / o 45% em peso. nata, não sujeito a gen nte 15 ou adicionar nota US 5 a Ch.4
  • Сметана, жидкость, п ​​/ о 45% по весу. жирности, не подлежит ген NTE 15 или добавить США примечание 5 к CH.4
  • 酸奶油,流体,N / O 45重量%。乳脂,不受根NTE 15或加我们注意到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
not
subject
gen
nte
15
add
US
note
5
Ch.4