0403.90.16.00 - Other 🖩

This HTS classification covers sour cream that contains no more than 45 percent by weight of butterfat and is in a fluid form. It is a product derived from the fermentation of milk or cream, resulting in a characteristic tangy flavor and semi-liquid consistency. This specific subheading is intended for sour cream that does not fall under any other more narrowly defined categories within the 0403.90.00 series.

The distinction between this classification and its sibling categories, 0403.90.02.00 and 0403.90.04.00, lies in the specific eligibility criteria outlined in general note 15 and additional U.S. note 5, respectively. Those sibling categories are reserved for goods that meet particular statutory or regulatory provisions, often related to trade agreements or special import programs. This classification, however, is for standard sour cream that does not qualify for these special considerations.

As a leaf node, this HTS classification has no further subcategories. Therefore, the classification decision for sour cream under this code relies on confirming that the product is indeed sour cream, is fluid, and contains no more than 45 percent butterfat, and that it does not meet the specific requirements of any other concurrently available classification. Importers must ensure that their product accurately fits these parameters to avoid misclassification.