About HS Code 040390
This comprehensive HS code covers a wide array of fermented and acidified dairy products, excluding yogurt, such as buttermilk, curdled milk, kefir, and other similar preparations. These products are traded internationally for both direct consumption and as ingredients in the food industry, valued for their unique flavors, textures, and probiotic properties. Exporters often include countries with strong dairy traditions and advanced fermentation technologies, like the EU (e.g., Germany, Netherlands), the USA, and Eastern European nations where kefir is particularly popular. Importers range from countries seeking specific ingredients for baking or food processing to those with a growing consumer interest in fermented foods for health benefits. Key considerations in this trade involve maintaining product stability, managing diverse cultural preferences for fermented dairy, and adhering to specific health and labeling regulations, especially concerning live cultures. The versatility of these products makes them valuable in various culinary applications.
Products Under This Code
Liquid buttermilk, Powdered buttermilk, Kefir, Curdled milk, Sour cream (fermented), Cultured cream, Acidified milk, Fermented milk drinks (non-yogurt)
Real World Examples
Lifeway Kefir, Organic Valley Buttermilk, Wallaby Organic Kefir, Daisy Sour Cream (cultured), Ryazhenka (fermented baked milk)
Common Misclassification
This code is often confused with 040320 (yogurt) due to both being fermented dairy products, but the distinction lies in the specific cultures used and the resulting product characteristics.
Products Classified Under 0403.90
Industry
This code belongs to the Agriculture & Live Animals industry.
Trade Overview
The EU, USA, and Eastern European countries are significant exporters, with imports driven by food manufacturers and health-conscious consumers globally.
Frequently Asked Questions
What is HS code 040390?
HS code 040390 covers: Dairy produce; buttermilk, curdled milk or cream, kephir, fermented or acidified milk or cream, whether or not concentrated or containing added sweetening, flavouring, fruit, nuts or cocoa (excluding yoghurt). This comprehensive HS code covers a wide array of fermented and acidified dairy products, excluding yogurt, such as buttermilk, curdled milk, kefir, and other similar preparations. These products are traded internationally for both direct consumption and as ingredients in the food industry, valued for their unique flavors, textures, and probiotic properties. Exporters often include countries with strong dairy traditions and advanced fermentation technologies, like the EU (e.g., Germany, Netherlands), the USA, and Eastern European nations where kefir is particularly popular. Importers range from countries seeking specific ingredients for baking or food processing to those with a growing consumer interest in fermented foods for health benefits. Key considerations in this trade involve maintaining product stability, managing diverse cultural preferences for fermented dairy, and adhering to specific health and labeling regulations, especially concerning live cultures. The versatility of these products makes them valuable in various culinary applications.
What products fall under HS code 040390?
Liquid buttermilk, Powdered buttermilk, Kefir, Curdled milk, Sour cream (fermented), Cultured cream, Acidified milk, Fermented milk drinks (non-yogurt)
What are common misclassifications for HS code 040390?
This code is often confused with 040320 (yogurt) due to both being fermented dairy products, but the distinction lies in the specific cultures used and the resulting product characteristics.
How is HS code 040390 structured?
HS code 040390 is a 6-digit subheading under the Harmonized System. The first 2 digits (04) identify the chapter, digits 3-4 (03) identify the heading, and digits 5-6 (90) specify the subheading. This code is standardized globally by the World Customs Organization.