Current U.S. tariff record
HTS code
0403.90.4190
General duty
0.0330 / kg
Description
HTS classification
Yogurt; buttermilk, curdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavored or containing added fruit, nuts or cocoa: Other: Sour cream containing not over 45 percent by weight of butterfat; buttermilk: Dried: Containing not over 6 percent by weight of butterfat: Described in additional U.S. note 12 to this chapter and entered pursuant to its provisions Other
- Ad valorem rate
- None listed
- Specific rates
- 0.0330 / kg
Within 0403.90.41
Other codes under this parent
- 0403.90.4110
Yogurt; buttermilk, curdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavored or containing added fruit, nuts or cocoa: Other: Sour cream containing not over 45 percent by weight of butterfat; buttermilk: Dried: Containing not over 6 percent by weight of butterfat: Described in additional U.S. note 12 to this chapter and entered pursuant to its provisions Articles for which an import license is required
- 0403.90.4190
Yogurt; buttermilk, curdled milk and cream, kephir and other fermented or acidified milk and cream, whether or not concentrated or containing added sugar or other sweetening matter or flavored or containing added fruit, nuts or cocoa: Other: Sour cream containing not over 45 percent by weight of butterfat; buttermilk: Dried: Containing not over 6 percent by weight of butterfat: Described in additional U.S. note 12 to this chapter and entered pursuant to its provisions Other
Tariff record
Version history
2 versions, newest first
View this code on USITC(opens in a new tab)| Listed from | Listed to | General duty | Release |
|---|---|---|---|
| Jan 26, 2022Current | Current | 0.0330 / kg | 2022 HTSA Basic EditionJan 26, 2022 |
| Nov 18, 2019 | Jan 26, 2022 | 0.0330 / kg | 2019 HTSA Revision 17Nov 18, 2019 |