Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading no. 3002); prepared baking powders

HS v2017 Code: 2102

Chapter	Heading	Sub-heading
21	02	n/a

Code	2102
Version	HS v2017
Hierarchy Level	4
Datasource	WCO
Chapter	21

Ancestor Codes: Miscellaneous edible preparations

This Code: Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading no. 3002); prepared baking powders

Child Codes: Baking powders; prepared; Yeasts; inactive, other single-cell micro-organisms, dead; Yeasts; active

Sibling Codes (Nearest 5): Extracts, essences, concentrates of coffee, tea or mate; preparations with a basis of these products or with a basis of coffee, tea or mate; roasted chicory and other roasted coffee substitutes and extracts, essences and concentrates thereof; Sauces and preparations therefor; mixed condiments and mixed seasonings, mustard flour and meal and prepared mustard; Soups and broths and preparations therefor; homogenised composite food preparations; Ice cream and other edible ice; whether or not containing cocoa; Food preparations not elsewhere specified or included

About yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading no. 3002); prepared baking powders

HS code 2102 covers a diverse range of products that are essential for various industries, including food, beverages, and pharmaceuticals. This code encompasses active and inactive yeasts, other single-cell micro-organisms (dead), and prepared baking powders. These products play a crucial role in fermentation processes, leavening agents, and a wide array of applications that contribute to the global economy.

Production process

The production of goods under HS code 2102 typically involves controlled fermentation processes. Active yeasts are cultivated in specialized environments, while inactive yeasts and other single-cell micro-organisms are often heat-treated or chemically processed to render them inactive. Prepared baking powders are manufactured by combining various leavening agents, such as sodium bicarbonate, with other ingredients to create a consistent and reliable product for baking applications.

Production inputs

The main inputs required for the production of goods under HS code 2102 include raw materials such as sugar, starch, and other nutrients to support the growth and cultivation of yeasts and micro-organisms. Additionally, specialized equipment, such as fermentation tanks, drying systems, and packaging machinery, are essential for the efficient and consistent production of these products.

Production outputs

The outputs of HS code 2102 are widely used in various industries. Active and inactive yeasts are consumed by the 2203 Beer made from malt, 2204 Wine of fresh grapes, including fortified wines; grape must other than that of heading 2009, and 2208 Undenatured ethyl alcohol of an alcoholic strength by volume of less than 80% vol.; spirits, liqueurs and other spirituous beverages industries, as well as the pharmaceutical and food processing sectors. Prepared baking powders are primarily used in the 1905 Bread, pastry, cakes, biscuits and other bakers' wares, whether or not containing cocoa; communion wafers, empty cachets of a kind suitable for pharmaceutical use, sealing wafers, rice paper and similar productsindustry.

Family tree for yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading no. 3002); prepared baking powders

    graph LR
    A["<a href='/classifications/hs/v2017/21'>21: Miscellaneous edible preparations</a>"]
A --> B["<a href='/classifications/hs/v2017/2102'>2102: Yeasts (active or inactive); other single-cell micro-organisms, dead (but not including vaccines of heading no. 3002); prepared baking powders</a>"]

    A --> C["<a href='/classifications/hs/v2017/2101'>2101: Extracts, essences, concentrates of coffee, tea or mate; preparations with a basis of these products or with a basis of coffee, tea or mate; roasted chicory and other roasted coffee substitutes and extracts, essences and concentrates thereof</a>"]
A --> D["<a href='/classifications/hs/v2017/2103'>2103: Sauces and preparations therefor; mixed condiments and mixed seasonings, mustard flour and meal and prepared mustard</a>"]
A --> E["<a href='/classifications/hs/v2017/2104'>2104: Soups and broths and preparations therefor; homogenised composite food preparations</a>"]
A --> F["<a href='/classifications/hs/v2017/2105'>2105: Ice cream and other edible ice; whether or not containing cocoa</a>"]
A --> G["<a href='/classifications/hs/v2017/2106'>2106: Food preparations not elsewhere specified or included</a>"]

    B --> H["<a href='/classifications/hs/v2017/210210'>210210: Yeasts; active</a>"]
B --> I["<a href='/classifications/hs/v2017/210220'>210220: Yeasts; inactive, other single-cell micro-organisms, dead</a>"]
B --> J["<a href='/classifications/hs/v2017/210230'>210230: Baking powders; prepared</a>"]


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    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
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class B level4
class C level4
class D level4
class E level4
class F level4
class G level4
class H level6
class I level6
class J level6

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  %% class A level1
  %% class B,C level2
  %% class D,E,F,G,H,I level2
  %% class J,K,L,M,N,O,P level3
  %% class B highlight