What Every Member of the 

Trade Community Should Know About: 

CAVIAR 

AN INFORMED COMPLIANCE PUBLICATION 

MARCH 2008 
CAVIAR 

MARCH 2008 

NOTICE:

This publication is intended to provide guidance and information to the trade community. 

It reflects the position on or interpretation of the applicable laws or regulations by U.S. 

Customs and Border Protection (CBP) as of the date of publication, which is shown on 

the front cover. It does not in any way replace or supersede those laws or regulations. 

Only the latest official version of the laws or regulations is authoritative. 

Publication History 

First Published: February 1997 

Revised February 2004 

Revised June 2006 

Revised March 2008 

PRINTING NOTE: 

This publication was designed for electronic distribution via the CBP website 

(http://www.cbp.gov) and is being distributed in a variety of formats. It was originally set 

up in Microsoft Word97®. Pagination and margins in downloaded versions may vary 

depending upon which word processor or printer you use. If you wish to maintain the 

original settings, you may wish to download the .pdf version, which can then be printed 

using the freely available Adobe Acrobat Reader®. 

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PREFACE 

On December 8, 1993, Title VI of the North American Free Trade Agreement Implementation 

Act (Pub. L. 103-182, 107 Stat. 2057), also known as the Customs Modernization or “Mod” Act, 

became effective. These provisions amended many sections of the Tariff Act of 1930 and 

related laws. 

Two new concepts that emerge from the Mod Act are “informed compliance” and “shared 

responsibility,” which are premised on the idea that in order to maximize voluntary compliance 

with laws and regulations of U.S. Customs and Border Protection, the trade community needs to 

be clearly and completely informed of its legal obligations. Accordingly, the Mod Act imposes a 

greater obligation on CBP to provide the public with improved information concerning the trade 

community's rights and responsibilities under customs regulations and related laws. In addition, 

both the trade and U.S. Customs and Border Protection share responsibility for carrying out 

these requirements. For example, under Section 484 of the Tariff Act, as amended (19 U.S.C. 

1484), the importer of record is responsible for using reasonable care to enter, classify and 

determine the value of imported merchandise and to provide any other information necessary to 

enable U.S. Customs and Border Protection to properly assess duties, collect accurate 

statistics, and determine whether other applicable legal requirements, if any, have been met. 

CBP is then responsible for fixing the final classification and value of the merchandise. An 

importer of record’s failure to exercise reasonable care could delay release of the merchandise 

and, in some cases, could result in the imposition of penalties. 

Regulations and Rulings (RR) of the Office of International Trade has been given a major role in 

meeting the informed compliance responsibilities of U.S. Customs and Border Protection. In 

order to provide information to the public, CBP has issued a series of informed compliance 

publications on new or revised requirements, regulations or procedures, and a variety of 

classification and valuation issues. 

This publication, prepared by the National Commodity Specialist Division of Regulations and 

Rulings is entitled "CAVIAR”. It provides guidance regarding the classification of these items. 

We sincerely hope that this material, together with seminars and increased access to rulings of 

U.S. Customs and Border Protection, will help the trade community to improve voluntary 

compliance with customs laws and to understand the relevant administrative processes. 

The material in this publication is provided for general information purposes only. Because 

many complicated factors can be involved in customs issues, an importer may wish to obtain a 

ruling under Regulations of U.S. Customs and Border Protection, 19 C.F.R. Part 177, or to 

obtain advice from an expert who specializes in customs matters, for example, a licensed 

customs broker, attorney or consultant. 

Comments and suggestions are welcomed and should be addressed to the Executive Director, 

Regulations and Rulings, Office of International Trade, U.S. Customs and Border Protection, 

1300 Pennsylvania Avenue, NW, (Mint Annex), Washington, D.C. 20229. 

Sandra L. Bell 

Executive Director, Regulations and Rulings 

Office of International Trade 

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WHAT CAVIAR IS .......................................................................................7

THE STURGEON.........................................................................................7

TYPES OF CAVIAR.....................................................................................7

A) Beluga (Huso huso)................................................................................................. 7

B) Osetra (Acipenser gueldenstaedtii colchicus) - also known as asetra, oscetra, 

ossetra, and ossetrova................................................................................................. 8

C) Sevruga (Acipenser stellatus).................................................................................. 8

HOW CAVIAR IS GRADED.........................................................................8

A) Grade 1.................................................................................................................... 8

B) Grade 2.................................................................................................................... 8

C) Pressed Caviar........................................................................................................ 8

Summary of Grading for Caviar.................................................................................... 9

PREPARATION OF CAVIAR ....................................................................10

Pasteurization ............................................................................................................ 10

Special Requirements for Transport........................................................................... 10

CLASSIFICATION OF CAVIAR ................................................................11

CLASSIFICATION OF CAVIAR SUBSTITUTES ......................................11

REQUIRED DOCUMENTATION ...............................................................12

LABELING.................................................................................................13

INVOICING REQUIREMENTS ..................................................................13

BIBLIOGRAPHY........................................................................................14

ADDITIONAL INFORMATION...................................................................17

The Internet................................................................................................................ 17

Customs Regulations ................................................................................................. 17

Customs Bulletin ........................................................................................................ 17

Importing Into the United States................................................................................. 18

Informed Compliance Publications............................................................................. 18

Value Publications...................................................................................................... 19

“Your Comments are Important”................................................................................. 20

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WHAT CAVIAR IS

Caviar is the eggs or roe of sturgeon preserved with salt. It is prepared by removing the 

egg masses from freshly caught fish and passing them carefully through a fine mesh 

screen to separate the eggs and remove extraneous bits of tissue and fat. At the same 

time, 4-6 percent salt is added to preserve the eggs and bring out the flavor. Most 

caviar is produced in Russia and Iran from fish taken from the Caspian Sea, the Black 

Sea, and the Sea of Azov. 

Caviar is graded according to the size of the eggs and the manner of processing. The 

grades are named for the types of sturgeon from which the eggs are taken. The 

species of sturgeon (Family Acipenseridae) that produce caviar are, in order of size, 

beluga, osetra, and sevruga. 

Lesser grades of caviar, made from broken or immature eggs, are more heavily salted 

and compressed. This payusnaya caviar (pressed caviar) is preferred by some 

because of its more intense flavor. Payusnaya is a coarser product, which consists 

mostly of roe that is premature or damaged in the sieving process. It is more heavily 

salted (10 percent), pressed in bulk, and shipped for canning elsewhere. 

THE STURGEON

Sturgeons are fish of the Family Acipenseridae. The toothless sturgeon is one of the 

few surviving bony fish (the bones are soft and cartilaginous) which have retained their 

prehistoric appearance. Because their unique skeletal structure has distinct longitudinal 

bony plates on the outside, they have no bones in the flesh - a characteristic that 

gourmets welcome. 

There are twenty-four existing sturgeon species worldwide. Five of them live in the 

Caspian Sea, and only three supply caviar. The three species of sturgeon that supply 

caviar are the beluga, the osetra, and the sevruga. These three give us 90 percent of 

the world's production. 

TYPES OF CAVIAR

A) Beluga (Huso huso)

The beluga is the largest sturgeon and the only predator in the family. It is so rare that 

the annual beluga catch does not exceed 100 units. The beluga is strong, vigorous, 

large-mouthed, and nomadic, following its prey, shoals of whitefish. Beluga caviar, the 

largest, is light to dark gray. It is highly valued for its large granules (coarse roe) and 

delicate skin. 

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B) Osetra (Acipenser gueldenstaedtii colchicus) - also known as 

asetra, oscetra, ossetra, and ossetrova 

This medium-sized sturgeon probes the sea bed with a projecting snout. The snout is 

elongate and there are four barbels on its lower surface. It is equipped to vacuum up 

plants and small forms of sea life. 

Osetra caviar is dark brown-gray to golden. It is the only variety of caviar with a unique 

nut flavor. 

C) Sevruga (Acipenser stellatus)

The sevruga is small, and has a pointed snout with an upward tilt. The diamond-shaped 

exoskeletal plates are the most distinct in this species of sturgeon. 

Sevruga caviar, the smallest, is greenish black and fine-grained. 

HOW CAVIAR IS GRADED

The factors that are considered in the grading of caviar are the uniformity and 

consistency of the grain, the size, color, fragrance, flavor, the gleam, firmness and 

vulnerability of the roe skin. 

A) Grade 1 

Grade 1 caviar is caviar that ideally combines all properties; it must be firm, large 

grained, delicate, intact, of fine color and flavor. 

B) Grade 2 

Grade 2 caviar is also fresh caviar with normal grain size, very good color and fine 

flavor. 

C) Pressed Caviar 

In this grade, external effect caused the fracture of more than 35 percent of the roe 

skins before it was removed from the fish. Therefore, this caviar is treated in a different 

manner than grade 1 and grade 2 caviar. It consists of a roe blend from the osetra and 

sevruga. This blended roe, usually milky and soft, is heated to 38 degrees Centigrade 

in a saline solution and stirred until it has absorbed salt and regains its natural color. 

Then, it is cast into "talees", fabric pouches, in which it is pressed out to remove excess 

salt and oil. 

Pressed caviar contains four times more roe than fresh caviar of the same weight. It is 

drier, spreadable, and it is also considered to be a delicacy. Because it takes four 

pounds of fresh caviar to prepare one pound of pressed, the resulting black paste has a 

highly concentrated flavor. The strong, sharp taste is favored by some gourmets. 

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Summary of Grading for Caviar

Beluga Caviar 

Grade 1

Large grain. Absolute top quality. In this category, the following additional color 

criteria apply: 

 000 light gray 

 00 medium gray 

 0 dark gray 

Grade 2

Smaller grain. Medium to light gray. 

Osetra Caviar 

Grade 1

In this quality, osetra is distinguished by three colors: 

 Royal Caviar: Gold The rarest and most coveted caviar (general yield from 

 osetra is 1:1,000) 

 Color A: gray gold 

 Color B: dark gray 

Grade 2

Smaller grain. Medium gray. 

Sevruga Caviar 

Grade 1

Dark gray to light gray 

Grade 2

Smaller grain. Dark gray 

Pressed Caviar

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PREPARATION OF CAVIAR

Fresh-grained caviar is prepared from the full roe of the female sturgeon. The 

sturgeons are caught in nets and taken back to the fishery laboratory alive. There they 

are clubbed and anesthetized, not killed, and the egg pockets are emptied. The 

fishermen carefully anesthetize the fish by hitting them at a specific spot below the 

head. The roe must be taken while the fish are still alive. If the fish experience the 

stress of death, they release a chemical into the eggs that spoils the caviar by making it 

bitter. 

When beluga roe is taken from the fish to make the highest graded caviar, it is 

processed manually. The fish are placed on a coarse mesh screen spread across a 

wooden tub. The roe is removed by splitting the underside of the sturgeon with a sharp 

knife. Then the roe bags (filmy sacs containing the eggs) are broken by whipping them 

with birch switches. The freed roe is then passed over screens with varying-sized mesh 

to grade the eggs according to size. The roe is rubbed through the screens with the 

palm of the hand for optimum control. The process also separates the eggs from 

binding tissue. 

During the process, the eggs drop into a tub below the mesh screens. After a portion of 

the eggs is collected in the tub, it is transferred to a bucket and the process is repeated. 

Considerable care must be taken in rubbing the eggs through the screens, since 

bruising them results in a lower grade of caviar. 

When all of the eggs have been collected, they are put into a tub and dry salt is added. 

The salt is thoroughly mixed with the roe. The eggs are then placed in a fine mesh 

screen to drain. 

The caviar is packed in tin, glass or porcelain containers equipped with tight-fitting 

covers. It is then ready to eat or store under refrigeration. 

Pasteurization

Some, not all, caviar is pasteurized. Pasteurization is effected by the immersion of the 

cans or jars of caviar in a hot-water bath at 155-160 degrees Fahrenheit for 30, 45, and 

60 minutes for 1, 2, and 4 ounce containers, respectively. This treatment makes it 

possible to store caviar at temperatures as high as 60 degrees Fahrenheit for several 

months without off-flavors or decomposition resulting. 

Special Requirements for Transport

The refrigerator, with its compartments for below freezing point storage, presents many 

dangers to the preservation of caviar. Once caviar has been frozen and then thawed 

out, the roe (berries) will have burst, the product will have become mushy, and the 

quality will have deteriorated to the lowest grade. In order to avoid having the berries 

burst, caviar must be refrigerated at 28 to 32 degrees Fahrenheit. 

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A prime requirement for top quality caviar is that each berry be well coated with its own 

glistening fat. One of the purchaser's concerns is that the fat in the caviar does not rise 

to the top of the can, to be scooped off by the vendor for a preferred customer, leaving 

less fatty berries for other, later buyers. The conscientious shipper sees to it that the 

caviar tins in the refrigerator are turned frequently during transport, in order to keep the 

fatty substance well distributed. 

CLASSIFICATION OF CAVIAR

The Harmonized Tariff Schedule of the United States (HTSUS) has an eo nomine

provision for caviar in subheading 1604.30.2000, HTS. The General rate of duty is 15 

percent ad valorem. 

True caviar is roe that comes from the sturgeon. The Explanatory Notes to the 

Harmonized Commodity Description and Coding System defines caviar in Chapter 16 

thus: 

Caviar is prepared from the roe of the sturgeon, a fish found in the rivers 

of several regions (Italy, Alaska, Turkey, Iran and Russia); the main 

varieties are Beluga, Schirp, Ossiotr and Sewruga. Caviar is usually in the 

form of a soft, granular mass, composed of eggs between 2 and 4 mm in 

diameter and ranging in color from silver-grey to greenish- black; it has a 

strong smell and a slightly salty taste. It may also be presented pressed 

i.e: reduced to a homogeneous paste, sometimes shaped into small 

slender cylinders or packed in small containers. 

Chapter 16 excludes fish roe that is still enclosed in the ovarian membrane, prepared or 

preserved only by processes provided for in Chapter 3. 

Caviar of subheading 1604.30.2000, HTSUS, may be entered at a free or reduced rate 

of duty, if the country of origin has been designated a beneficiary country under the 

Generalized System of Preferences or is a party to one of various trade agreements. 

The “Special” rate of duty column of the current HTSUS should be consulted for up-todate information. 

The Column 2 rate of duty is 30 percent ad valorem. 

CLASSIFICATION OF CAVIAR SUBSTITUTES

Roe that comes from a fish other than the sturgeon is not true caviar, and it is 

classifiable as a caviar substitute. For example, the eggs of lumpfish, whitefish and 

salmon may be prepared or preserved as caviar substitutes. Although the term "caviar" 

may appear on the commercial invoice, and the importer's price list may show the 

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merchandise under a caviar heading, for Customs classification purposes, this roe is not 

caviar, but rather, a caviar substitute. Attention must be given to the name of the fish 

that is specified on the invoice. 

The Explanatory Notes describe caviar substitutes thus: 

These are products consumed as caviar but prepared from the eggs of 

fish other than sturgeon (e.g., salmon, carp, pike, tuna, mullet, cod, 

lumpfish), which have been washed, cleaned of adherent organs, salted 

and sometimes pressed or dried. Such fish eggs may also be seasoned 

and colored. 

The HTSUS provides for caviar substitutes under two subheadings. If the caviar 

substitute has been boiled and packed in airtight containers, the applicable subheading 

is 1604.30.3000, HTSUS, which provides for prepared or preserved fish; caviar and 

caviar substitutes prepared from fish eggs, caviar and caviar substitutes, caviar 

substitutes, boiled and in airtight containers. The General rate of duty is Free. 

The Column 2 rate of duty is 30 percent ad valorem. 

Caviar substitutes, other than those which have been boiled and packed in airtight 

containers, are classifiable under subheading 1604.30.4000, HTS, which provides for 

prepared or preserved fish; caviar and caviar substitutes prepared from fish eggs, caviar 

and caviar substitutes, caviar substitutes, other. The General rate of duty is Free. The 

Column 2 rate of duty is 44 cents per kilogram. 

REQUIRED DOCUMENTATION 

The Convention on International Trade in Endangered Species of Wild Fauna and Flora 

(CITES) regulates international trade in certain animals and plants. As a result of the 

Tenth Conference of the CITES Parties (which includes the United States), held in June 

1997, all species of sturgeon and paddlefish are now listed in either Appendix I or II of 

CITES. Those species, whose international trade is controlled, are listed in Appendices 

I, II and III to the Convention. Appendix I includes species threatened with extinction 

that are or may be affected by trade. Appendix II includes species that may become 

threatened with extinction if trade is not regulated. Appendix III includes species listed 

by individual range countries to obtain international cooperation in controlling trade. In 

this regard, CITES trade control covers the import, export, re-export and introduction 

from the sea of such items. 

All shipments of sturgeon, paddlefish and their products (such as, caviar) must be 

accompanied by a valid CITES export permit or re-export certificate issued by the 

CITES Management Authority of the (re)exporting country and must be declared to U.S. 

Fish and Wildlife (FWS) Inspectors, upon importation into the United States. (Unless 

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exempted by the Fish and Wildlife Service, all imports or exports must be cleared at a 

FWS designated port.) 

All imports of such products must also be accompanied by a “Declaration for 

Importation or Exportation of Fish or Wildlife,” FWS Form 3-177. 

It should be noted that in late 2005, the Fish and Wildlife Service suspended trade in 

beluga sturgeon caviar originating in the Caspian Sea basin countries (Azerbaijan, Iran, 

Kazakhstan, Russia, and Turkmenistan) and the Black Sea basin countries (Bulgaria, 

Georgia, Romania, Russia, Serbia & Montenegro, Turkey, and Ukraine). This action 

effectively banned the importation of beluga sturgeon in any form (including caviar) into 

the United States from any of those countries. 

Questions regarding import requirements for sturgeon, paddlefish and their products 

should be directed to local Fish and Wildlife field offices or to FWS Headquarters at 

(703) 358-1949 or (703) 358-2095. Information is also available at the FWS website, at 

www.fws.gov. 

LABELING 

In 2007, the Fish and Wildlife Service updated regulations that implement CITES in the 

United States. Among the changes were new regulations adopting the CITESrecommended universal labeling system for containers of caviar. The regulations 

provide that sturgeon caviar imports, exports and re-exports must bear non-reusable 

labels affixed by the caviar-processing plant in the country of origin showing all of the 

following information: a standardized species code, source code, two-letter ISO code of 

the country of origin, year of harvest, and processing plant code and identification 

number.

INVOICING REQUIREMENTS

The accuracy of the information contained on invoices is an essential element of the 

structure of the many new and creative programs CBP has undertaken recently. These 

programs, including, but not limited to, automated entry processing and pre-importation 

review, may provide their benefits to the trade community as a whole, only if the data 

gathered is correct and complete. This concern for invoice accuracy is not new, but, as 

we progress in automation, accuracy becomes indispensable. 

Section 141.86 of the CBP Regulations concerns invoicing requirements. 

Subparagraph (a)(3) of the section specifically requires that invoices have the following 

information: 

 "A detailed description of the merchandise, including the name by which each 

 item is known, the grade or quality, and the marks, numbers and symbols 

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 under which sold by the seller or manufacturer to the trade in the country of 

 exportation, together with the marks and numbers of the packages in which the 

 merchandise is packed." 

A "detailed description" is one which enables an import specialist to properly classify 

imported merchandise. Accordingly, the invoice description must indicate any 

information which has a direct bearing on the proper classification of the imported item 

and it is incumbent upon the importer of record to ensure that the detailed description is 

present on each invoice. 

Importers do not have to provide information that is not necessary to classify a specific 

item. However, they are responsible for giving CBP the information that is needed. 

The following information is required on all invoices for caviar: 

 1) Detailed description of the caviar or caviar substitute i.e: if caviar, the species of 

 sturgeon (beluga, osetra, sevruga, or pressed caviar); if a caviar substitute, the 

 common name and the scientific name of the fish 

 2) Method of packing - size of the can or jar 

 3) Unit value 

 4) Total value of shipment 

 5) Terms of sale 

 6) Weight in pounds or kilograms 

 7) Country of origin 

BIBLIOGRAPHY

Books

Cayne, Bernard S. and Holland, David T., ed. The Encyclopedia Americana. Danbury: 

Grolier, Inc., 1989. 

Coyle, L. Patrick, ed. The World Encyclopedia of Food. New York: Facts on File, Inc., 

1982. 

Explanatory Notes to the Harmonized Commodity Description and Coding System. 

Brussels: Customs Cooperation Council, 2002. 

Friedland, Susan. The Caviar Book. New York: Charles Scribner and Sons, Inc., 1986. 

Goetz, Philip W., ed. The New Encyclopaedia Britannica. Chicago: Encyclopaedia 

Britannica, Inc., 1986. 

Harmonized Tariff Schedule of the United States, 2006. Washington DC: United States 

International Trade Commission, 2006. 

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Multilingual Dictionary of Fish and Fish Products. Farnham, England: Fishing New 

Books Limited, 1968. 

Stein, Gerald M. and Bain, Donald. Caviar! Caviar! Caviar! New York: Carol Publishing 

Group, 1981. 

Periodicals

Burros, Marian. "Seeking Out the Finest in Imported Fresh Caviar." The New York 

Times, December 26, 1984. 

"Canned Excellence." The New York Times, March 3, 1993. 

"Caviar." The New York Times, March 3, 1993. 

"Caviar Rules." The New York Times, March 3, 1993. 

Conn, Sandra and Spiselman, Anne. "Food." Crain's Chicago Business, February 8, 

1993. 

De Chillo, Suzanne. "Fishermen on the Hudson Develop a Small Caviar Industry." The 

New York Times, July 14, 1991. 

Dolan, Mary. "Caviar on the Hudson." Rockland Journal-News, June 19, 1991. 

"Entrepreneurs Market Caviar from Astrakhan." Alaska Journal of Commerce, 

September 21, 1992. 

Fabricant, Florence. "As Annual Price War Begins, Caviar Business Is in Turmoil." The 

New York Times, December 4, 1991. 

Fabricant, Florence. "Caviar from Azerbaijan." The New York Times, March 3, 1993. 

Jackson, Maggie. "Caviar Market in Upheaval after Soviet Breakup." Los Angeles 

Times, April 19, 1992. 

Jacobson, Philip. "East Europeans Take Caviar as Ticket to West." The New York 

Times, December 20, 1991. 

Jeffee, Larry. "Petrossian Paris, Caviar Importer, Hopes to Double MO Sales in 1993."

DM News, February 15, 1993. 

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King, Mike and Husted, Amanda. "Post-Soviet Caviar? Nada." The Atlantic Journal and 

Constitution, April 8, 1992. 

Lewis, Flora. "The Black Market in Iranian Caviar." The New York Times, January 23, 

1980. 

"What a Fish!" The New York Times, March 3, 1993. 

Witcher, Tim. "Rumblings in Paris over Missing Caviar." The Daily Telegraph, December 

22, 1992. 

Young, Robin. "Caviar Boom Leaves Behind a Taste of Something Fishy." The New 

York Times, March 12, 1993. 

News Wire Services

"Iran in Deal with Dubai Firm to Boost Caviar Exports." Agence France Presse. May 31, 

1992. 

Jackson, Maggie. "Secretive Caviar Industry in Flux Following Soviet Union Breakup." 

The Associated Press. April 7, 1992. 

Kalashnikova, Svetlana. "Unsanctioned Goods Withdrawn from Air Passengers," Tass. 

March 11, 1992. 

"Record Caviar Seizure, Probe Phony Foie Gras." The Associated Press. December 20, 

1991. 

"United Fishing for New Caviar Supplies." United Press International. August 21, 1991. 

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ADDITIONAL INFORMATION 

The Internet 

The home page of U.S. Customs and Border Protection on the Internet’s World Wide 

Web, provides the trade community with current, relevant information regarding CBP 

operations and items of special interest. The site posts information -- which includes 

proposed regulations, news releases, publications and notices, etc. -- that can be 

searched, read on-line, printed or downloaded to your personal computer. The web site 

was established as a trade-friendly mechanism to assist the importing and exporting 

community. The web site also links to the home pages of many other agencies whose 

importing or exporting regulations that U.S. Customs and Border Protection helps to 

enforce. The web site also contains a wealth of information of interest to a broader 

public than the trade community. For instance, the “Know Before You Go” publication 

and traveler awareness campaign is designed to help educate international travelers. 

 

The web address of U.S. Customs and Border Protection is http://www.cbp.gov

Customs Regulations 

The current edition of Customs and Border Protection Regulations of the United States 

is a loose-leaf, subscription publication available from the Superintendent of 

Documents, U.S. Government Printing Office, Washington, DC 20402; telephone (202) 

512-1800. A bound edition of Title 19, Code of Federal Regulations is also available for 

sale from the same address. All proposed and final regulations are published in the 

Federal Register, which is published daily by the Office of the Federal Register, National 

Archives and Records Administration, and distributed by the Superintendent of 

Documents. Information about on-line access to the Federal Register may be obtained 

by calling (202) 512-1530 between 7 a.m. and 5 p.m. Eastern time. These notices are 

also published in the weekly Customs Bulletin described below. 

Customs Bulletin 

The Customs Bulletin and Decisions (“Customs Bulletin”) is a weekly publication that 

contains decisions, rulings, regulatory proposals, notices and other information of 

interest to the trade community. It also contains decisions issued by the U.S. Court of 

International Trade, as well as customs-related decisions of the U.S. Court of Appeals 

for the Federal Circuit. Each year, the Government Printing Office publishes bound 

volumes of the Customs Bulletin. Subscriptions may be purchased from the 

Superintendent of Documents at the address and phone number listed above. 

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Importing Into the United States 

This publication provides an overview of the importing process and contains general 

information about import requirements. The current edition of Importing Into the United 

States contains much new and revised material brought about pursuant to the Customs 

Modernization Act (“Mod Act”). The Mod Act has fundamentally altered the relationship 

between importers and U.S. Customs and Border Protection by shifting to the importer 

the legal responsibility for declaring the value, classification, and rate of duty applicable 

to entered merchandise. 

The current edition contains a section entitled "Informed Compliance." A key component 

of informed compliance is the shared responsibility between U.S. Customs and Border 

Protection and the import community, wherein CBP communicates its requirements to 

the importer, and the importer, in turn, uses reasonable care to assure that CBP is 

provided accurate and timely data pertaining to his or her importation. 

Single copies may be obtained from local offices of U.S. Customs and Border 

Protection, or from the Office of Public Affairs, U.S. Customs and Border Protection, 

1300 Pennsylvania Avenue NW, Washington, DC 20229. An on-line version is 

available at the CBP web site. Importing Into the United States is also available for 

sale, in single copies or bulk orders, from the Superintendent of Documents by calling 

(202) 512-1800, or by mail from the Superintendent of Documents, Government Printing 

Office, P.O. Box 371954, Pittsburgh, PA 15250-7054. 

Informed Compliance Publications 

U.S. Customs and Border Protection has prepared a number of Informed Compliance 

publications in the “What Every Member of the Trade Community Should Know 

About:...” series. Check the Internet web site http://www.cbp.gov for current 

publications. 

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Value Publications 

Customs Valuation under the Trade Agreements Act of 1979 is a 96-page book 

containing a detailed narrative description of the customs valuation system, the customs 

valuation title of the Trade Agreements Act (§402 of the Tariff Act of 1930, as amended 

by the Trade Agreements Act of 1979 (19 U.S.C. §1401a)), the Statement of 

Administrative Action which was sent to the U.S. Congress in conjunction with the TAA, 

regulations (19 C.F.R. §§152.000-152.108) implementing the valuation system (a few 

sections of the regulations have been amended subsequent to the publication of the 

book) and questions and answers concerning the valuation system. 

Customs Valuation Encyclopedia (with updates) is comprised of relevant statutory 

provisions, CBP Regulations implementing the statute, portions of the Customs 

Valuation Code, judicial precedent, and administrative rulings involving application of 

valuation law. A copy may be purchased for a nominal charge from the Superintendent 

of Documents, Government Printing Office, P.O. Box 371954, Pittsburgh, PA 15250-

7054. This publication is also available on the Internet web site of U.S. Customs and 

Border Protection. 

The information provided in this publication is for general information 

purposes only. Recognizing that many complicated factors may be 

involved in customs issues, an importer may wish to obtain a ruling under 

CBP Regulations, 19 C.F.R. Part 177, or obtain advice from an expert 

(such as a licensed Customs Broker, attorney or consultant) who 

specializes in customs matters. Reliance solely on the general 

information in this pamphlet may not be considered reasonable care.

Additional information may also be obtained from U.S. Customs and Border Protection 

ports of entry. Please consult your telephone directory for an office near you. The 

listing will be found under U.S. Government, Department of Homeland Security. 

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CAVIAR 

MARCH 2008 

“Your Comments are Important” 

The Small Business and Regulatory Enforcement Ombudsman and 10 regional 

Fairness Boards were established to receive comments from small businesses about 

Federal agency enforcement activities and rate each agency’s responsiveness to small 

business. If you wish to comment on the enforcement actions of U.S. Customs and 

Border Protection, call 1-888-REG-FAIR (1-888-734-3247). 

REPORT SMUGGLING 1-800-BE-ALERT OR 1-800-NO-DROGA 

Visit our Internet web site: http://www.cbp.gov

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