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Harmonized System Codes • Schedule B • Harmonized Commodity Description

Type Information
HS Code 04039055 (0403.90.55)
Product description 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
Bound? $1.092/kg
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 kilograms (KG)
MFN duty rate $1.092/kg
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 9913.04.20 (AU) See 9914.04.20, 9914.04.22 (BH) See 9911.04.10, 9911.04.12 (CL) See 9912.04.20, 9912.04.22 (MA) See 9916.04.20, 9916.04.22 (OM) $1.092/kg (P) See 9915.04.20, 9915.04.22, 9915.04.26 (P+) 96.3?/kg (PE) See 9910.04.30, 9910.0

Detail:

Free :
Jordan Special Rate

NAFTA for Mexico



See 9913.04.20 :
Australia Special Rate



See 9914.04.20
9914.04.22 :
Bahrain Special Rate



See 9911.04.10
9911.04.12 :
Chile Special Rate



See 9912.04.20
9912.04.22 :
Morocco Special Rate



See 9916.04.20
9916.04.22 :
Oman Special Rate



$1.092/kg :
Dominican Republic-Central American Special Rate (DR-CAFTA)



See 9915.04.20
9915.04.22
9915.04.26 :
Dominican Republic-Central American Plus Rate (DR-CAFTA Plus)



96.3?/kg :
Peru Special Rate



See 9910.04.30
9910.0
Importing US states
040390
Exporting US states
040390
Code in major importing and exporting languages
  • القشدة الحامضة، المجففة، س / 6٪ ولكن ن / س 35٪ من وزن. زبد، لا تخضع لجنرال NTE 15 أو الإضافة. مذكرة الولايات المتحدة 8 إلى الفصل. 4
  • Sauerrahm, getrocknet, o / 6%, aber n / o 35 Gew.% Butterfett, unterliegen nicht der gen nte 15 oder zus. US Anmerkung 8 bis Ch. 4
  • La crema agria, secos, o / 6%, pero n / o 35% en peso. grasa de mantequilla, que no están sujetos a generación nte 15 add. nota 8 de los EEUU con los MM. 4
  • La crème fraîche, séchée, o / 6%, mais n / o 35% en poids. beurre, non soumis à gen nte 15 ou ajouter. Note US 8 à Ch. 4
  • मलाई, सूखे, ओ / 6% लेकिन n / ओ भार से 35%। मक्खन, जनरल NTE 15 या ऐड के अधीन नहीं। अमेरिका टिप्पणी 8 Ch करने के लिए। 4
  • サワークリーム、乾燥させ、O / 6%が、N /重量35%、O。バター、GEN NTE 15または追加しない対象。米国は、CHに8点に注意してください。 4
  • 사워 크림, 건조, O / 6 %이지만 N / 중량에 의하여, 35 % O. 버터, 세대 NTE 15 추가로하지 될 수 있습니다. 채널에 대한 미국의 주 (8). 4
  • creme azedo, secou-se, O / 6%, mas n / o 35% em peso. nata, não sujeito a gen nte 15 ou add. nota US 8 a Ch. 4
  • Сметана, сушат, о / 6%, но п / о 35% масс. жирности, не подлежит ген NTE 15 или добавить. США примечание 8 к гл. 4
  • 酸奶油,干燥,邻/ 6%,但N / O重量35%。乳脂,不受根NTE 15或添加。我们注意到8章。 4
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
dried
o/6%
but
n/o
35%
by
wt.
butterfat
not
subject
gen
nte
15
add.
US
note
8
Ch.
4