logo


Harmonized System Codes • Schedule B • Harmonized Commodity Description

Type Information
HS Code 04039090 (0403.90.90)
Product description Curdled milk/cream/kephir & other fermentd or acid. milk/cream subject to add US note 10 to Ch.4
Bound? 20%
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 20%
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+,AU,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)

Australia Special Rate

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
  • رائب حليب / كريم / kephir والبعض fermentd أو حامض. حليب / كريم موضوع لإضافة مذكرة الولايات المتحدة من 10 إلى Ch.4
  • Geronnene Milch / Sahne / Kefir und andere fermentd oder Säure. Milch / Sahne Thema US Anmerkung 10 zu CH.4 hinzufügen
  • Cuajada de leche / crema / kéfir y otros fermentd o ácido. leche / crema sujetos a poner la nota de Estados Unidos a 10 Ch.4
  • lait caillé / crème / kéfir et autres fermentd ou de l`acide. sujet du lait / crème pour ajouter une note US 10 à Ch.4
  • Curdled दूध / क्रीम / kephir और अन्य fermentd या एसिड। दूध / क्रीम विषय Ch.4 को अमेरिका टिप्पणी 10 को जोड़ने के लिए
  • 凝固したミルク/クリーム/ケフィア&他fermentdまたは酸。ミルク/クリーム対象は4章に米国のノート10を追加します
  • 응결 우유 / 크림 / kephir 및 다른 fermentd 또는 산 등을들 수있다. 우유 / 크림 주제는 4 장을에 미국 주 (10)를 추가합니다
  • Coalhado leite / creme / kefir e outro fermentd ou ácido. leite / creme assunto para adicionar nota US 10 a Ch.4
  • Простокваша молоко / сливки / кефир и другие fermentd или кислоты. молоко / сливки при условии, чтобы добавить США примечания 10 к CH.4
  • 凝乳/奶油/ kephir&其它fermentd或酸。乳/霜受美国注10增加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
Curdled
milk/cream/kephir
&
other
fermentd
acid.
milk/cream
subject
add
US
note
10
Ch.4