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Harmonized System Codes • Schedule B • Harmonized Commodity Description

Type Information
HS Code 04039061 (0403.90.61)
Product description Sour cream, dried, o/35% but n/o 45% by wt. butterfat, subject to add. US note 9 to Ch. 4
Bound? 13.7 cents/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 13.7 cents/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 (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، المجففة، س / 35٪ ولكن ن / س 45٪ من وزن. زبد، رهنا إضافة. مذكرة الولايات المتحدة 9 إلى الفصل. 4
  • Sauerrahm, getrocknet, O / 35%, aber n / o 45 Gew.% Butterfett vorbehaltlich hinzuzufügen. US Anmerkung 9 zu Ch. 4
  • La crema agria, secos, o / 35%, pero n / o 45% en peso. grasa de mantequilla, sujeto a añadir. nota 9 de los EEUU con los MM. 4
  • La crème fraîche, séchée, o / 35%, mais n / o 45% en poids. matières grasses butyriques, sous réserve d`ajouter. Note US 9 à Ch. 4
  • サワークリーム、乾燥させ、O / 35%が、N /重量45%、O。バター、被験者は追加します。 Chの米国メモ9。 4
  • 중량에 의한 45 % O 건조 사워 크림, O / 35 %이지만 N /. 유지방, 주제는 추가 할 수 있습니다. 채널에 대한 미국의 주 (9). 4
  • 酸奶油,干燥,O / 35%,但N / O 45重量%。乳脂,受补充。我们注意到9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/35%
but
n/o
45%
by
wt.
butterfat
subject
add.
US
note
9
Ch.
4