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Harmonized System Codes • Schedule B • Harmonized Commodity Description

Type Information
HS Code 04039020 (0403.90.20)
Product description Fluid buttermilk
Bound? 0.34 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 0.34 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,MX,OM,P,PE,SG) 0.1?/liter (AU)

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

NAFTA for Mexico

Oman Special Rate

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

Peru Special Rate

Singapore Special Rate



0.1?/liter :
Australia Special Rate



Importing US states
040390
Exporting US states
040390
Code in major importing and exporting languages
  • اللبن السائل
  • Fluid Butter
  • suero de leche fluida
  • babeurre fluide
  • द्रव छाछ
  • 流体バターミルク
  • 유체 버터
  • leitelho Fluid
  • пахта жидкости
  • 流体酪
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
Fluid
buttermilk