0403.20.90.00 - Other 🖩

This HTS classification, 0403.20.90.00, specifically pertains to "Other" yogurt that is not in dry form. It encompasses all varieties of yogurt that have not undergone a process to remove moisture to the point of being powdered or dehydrated. This includes refrigerated or shelf-stable yogurts, whether plain or flavored, and those containing added ingredients such as fruits, nuts, or cocoa. The key defining characteristic for this category is its liquid or semi-solid state, directly derived from fermented milk.

Within Chapter 4, which covers dairy produce, milk preparations, and honey, this subcategory distinguishes itself from its sibling "In dry form" (0403.20.10). The sibling category exclusively covers yogurts that have been processed to be dehydrated or powdered, typically for longer shelf life or specific reconstitution purposes. Therefore, if the yogurt product retains a significant moisture content and is presented in a pourable or spoonable consistency, it falls under this "Other" classification.

As this node is a leaf node, there are no further subcategories to detail. Classification at this level relies on the fundamental distinction between dry and non-dry yogurt. Practical classification will hinge on examining the product's physical form and the presence or absence of significant water content as described in the product's manufacturing specifications or on its packaging.