HTS US: 2102.XX.XXXX
Description
Heading 2102 encompasses various forms of yeasts and related single-cell microorganisms, both active and inactive, along with prepared baking powders. These products are widely used in the food industry for fermentation, baking, and other biochemical processes.
- Active yeasts: Living yeasts capable of fermentation, commonly used in baking and brewing processes.
- Inactive yeasts and other single-cell microorganisms, dead: Yeasts that are no longer active, including dried forms and other dead single-cell microorganisms, but excluding vaccines classified under heading 3002.
- Prepared baking powders: Chemical leavening agents prepared for baking purposes, typically containing mixtures of acids and bases that release gases when moistened.
Code Hierarchy
- Section IV: Prepared Foodstuffs; Beverages, Spirits and Vinegar; Tobacco (Chapters 16-24)
- Chapter 21: Miscellaneous Edible Preparations
- Heading 2102: Yeasts (active or inactive); other single-cell microorganisms, dead (but not including vaccines of heading 3002); prepared baking powders.
- US HTS Code (10-digit):
2102.XX.XXXX– The final digits specify the exact type or preparation.
Detailed Breakdown of Subheadings
The 4-digit HS heading 2102 is further subdivided into more specific 6-digit and 10-digit codes to distinguish between active yeasts, different forms of inactive yeasts and microorganisms, and prepared baking powders.
| HS/HTS Code | Description | Examples & Notes |
|---|---|---|
| 2102.10.00.00 | Active yeasts | Yeasts that are alive and capable of fermentation; used primarily in baking and brewing industries. |
| 2102.20 | Inactive yeasts; other single-cell microorganisms, dead: | Includes various forms of dead yeasts and other single-cell microorganisms excluding vaccines. |
| 2102.20.20.00 | Yeasts (except dried brewers’ yeast) | Inactive yeast products, excluding the dried brewers’ yeast variant. |
| 2102.20.40.00 | Dried brewers’ yeast, crude | Dry form of brewers’ yeast, often used as animal feed supplement or in nutritional products. |
| 2102.20.60.00 | Other | Other types of inactive yeasts or dead single-cell microorganisms not otherwise specified. |
| 2102.30.00.00 | Prepared baking powders | Commercially prepared chemical leavening agents used in baking to produce carbon dioxide gas for dough rising. |
What is NOT Classified Here?
To avoid incorrect classification, note the following exclusions:
- Vaccines: Vaccines containing yeasts or microorganisms are excluded and classified under heading 3002.
- Live single-cell microorganisms: Only active yeasts (alive) are included; other live microorganisms fall under different headings.
- Other leavening agents: Leavening agents not prepared as baking powders are classified elsewhere.
Notes
- Usage: Active yeasts are essential in industries such as baking, brewing, and ethanol production.
- Inactive yeasts: Often utilized as nutritional supplements or in animal feed; dried brewers’ yeast is a common form.
- Prepared baking powders: Should meet regulatory standards for food safety and composition.
- Duty Rates: Import tariffs and duty rates vary by subheading and product use; current rates should be verified with US Customs.
Declaration Example
Product: A shipment of active baker’s yeast for commercial baking use.US HTS Code:
2102.10.00.00(Active yeasts)Unit of Quantity: Kilogram (kg)
General Duty Rate: Check current USHTS
Additional Requirements: Compliance with FDA food safety regulations.
Related HTS Codes
- HTS 3002: Vaccines, including those containing microorganisms.
- HTS 2103: Sauces and preparations thereof; mixed condiments and seasonings.
- HTS 1101: Wheat or meslin flour (often used with yeasts in baking).
- HTS 1602: Prepared or preserved meat, fish or crustaceans, molluscs or other aquatic invertebrates.
