0403.90.65.00
Other
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: Other
Data provenance: Rates from HTS Revision 16 (Aug 15, 2026); trade measures verified against CBP CSMS and Federal Register notices through Aug 15, 2026.
Duty rates
Column 1 (General / MFN)
$1.556/kg
Column 2 (Non-NTR)
$1.831/kg
Column 1 (Special / FTA)
Free (BH,CL,CO,JO,KR,MA,OM,P,PA,PE,SG) See 9822.04.10 (AU) See 9823.03.01-9823.03.12 (S+)
The rates above are statutory column rates. Trade remedies in Chapter 99 (Section 301, 232, IEEPA, reciprocal) and FTA preferences can change the duty owed on a given entry — see below.
Trade measures (Chapter 99)
No active Chapter 99 measures are linked to this code.
Rate-change history
What the rate was before, and when it changed. The government schedule replaces each revision in place; we keep the timeline.
-
NEW_PROGRAM Executive Order Feb 1, 2026 — Reciprocal Tariff (FR 2026-03824)
Section 122 reciprocal surcharge in effect — additional 10% on most imports through July 24, 2026
See the change → -
Base rate HTS 2023
Column 1 general rate set to $1.556/kg.
Related CBP rulings
The tariff classification of Yogurt from Belgium
The two products under review are Frozen Greek Yogurt and Frozen Skimmed Yogurt; both items are in pellet form. The manufacturing process for the frozen Greek yogurt consist of a process whereby cream and protein are added to pasteurized fu
The tariff classification of Yogurt from France
The ingredients are cultured reduced milk, cultured whole milk, cane sugar, strawberry, raspberry-blueberry-strawberry, banana fruit puree concentrate, stabilizers (tapioca starch and fruit pectin), natural flavor, and vitamin D2. The manuf
The tariff classification of a fermented milk powder from Ireland.
It is a fine, pale-yellow powder lacking a noticeable odor. A specification sheet, manufacturing flow chart and a written discussion of the product also accompanied the sample. The product is made by first inoculating fresh pasteurized skim
The tariff classification of yogurt from France.
The ingredients are cultured nonfat milk, cultured whole milk, cane sugar, strawberry/blueberry/ raspberry fruit puree concentrate, stabilizers (tapioca starch and fruit pectin), natural flavor, and vitamin D3. The manufacturing process beg
The tariff classification of sour cream from Honduras.
Samples and the manufacturer’s technical report accompanied your request. The product is identified as Lacthosa “Dairy Sour Cream Sula—Formula II.” The sample is a thick, creamy, off-white liquid having a slightly salty, slightly acidic fla
The tariff classification of sour cream from Honduras.
(Miami, FL). Samples and the manufacturer’s technical report accompanied your request. The product is identified as Lacthosa “Dairy Sour Cream Sula—Formula II.” The sample is a thick, creamy, off-white liquid having a slightly salty, slight
The tariff classification of “drinkable yogurt” from Russia or Germany.
Representative samples and a manufacturing flow chart accompanied your letter. The product in question is identified as “drinkable yogurt” that will be imported in single-serve (6- or 11.6-ounce) plastic bottles. It will be supplied in four
The tariff classification of a fermented milk powder used in cosmetics, from Switzerland.
Information accompanying your letter indicates that the product is made by spray drying and irradiating fermented skim milk. The submitted sample has been analyzed by our laboratory, which finds it to be a dried fermented milk product, othe
The tariff classification of Quesos Petacones Cream and Dip from El Salvador.
The two submitted samples were reviewed upon submission and forwarded to the U.S. Department of Homeland Security Customs and Border Protection Laboratory for further analysis. The result of this analysis follows: “Quesos Petacones Sour Cre
The tariff classification of "Boursin Cuisine" from France.
The product in question, called “Boursin Cuisine,” is a cultured cream, flavored with herbs, vegetables and spices. The fat content of the product is said to be 25 percent milk fat. A low fat version of the product contains only 14 percent
The tariff classification of lactose, whey protein concentrate, nonfat dry milk powder, dried, sweet whey, dried buttermilk, and dried, whole milk from Germany.
The merchandise is described thus: “Lactose Product.” The ingredients are 93-97 percent lactose (more than 95 percent lactose on a dry basis), 4-5 percent moisture, 3.0-3.5 percent ash, 1.8-6.0 percent protein, and 0.1-0.5 percent fat. The
The tariff classification and status under the North American Free Trade Agreement (NAFTA) of condensed, cultured buttermilk manufactured in Canada from sweet cream buttermilk of Canadian, European or New Zealand origin; Article 509
The tariff classification and status under the North American Free Trade Agreement (NAFTA) of condensed, cultured buttermilk manufactured in Canada from sweet cream buttermilk of Canadian, European or New Zealand origin; Article 509
Other codes in heading 0403
Duty by origin country
The rate above is the statutory base. Total landed duty depends on origin — see the calculated rate for 0403.90.65.00 from each major US trading partner.
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