Yeasts; active

HS v2017 Code: 210210

About yeasts; active

HS code 210210 covers the classification of active yeasts, which are a vital component in various food and beverage industries. Yeasts are single-celled microorganisms that play a crucial role in fermentation processes, contributing to the production of a wide range of products, from bread and beer to wine and biofuels. The active yeast industry is a significant part of the broader food and beverage manufacturing sector, with its outputs being essential inputs for numerous other industries.

Production process

The production of active yeasts typically involves a multi-step fermentation process. This process begins with the cultivation of yeast strains in a nutrient-rich medium, often containing sugars, minerals, and other essential nutrients. The yeast cells are then harvested, concentrated, and often dried or freeze-dried to create the final active yeast product. The specific techniques and conditions used can vary depending on the intended application and the desired characteristics of the final yeast product.

Production inputs

The main inputs required for the production of active yeasts include the yeast strains themselves, which are typically obtained from specialized yeast suppliers or culture collections. Other key inputs include the various nutrients and growth media used to cultivate the yeast cells, as well as the equipment and facilities necessary for the fermentation, harvesting, and processing of the yeast. Depending on the specific application, additional inputs such as packaging materials may also be required.

Production outputs

The primary output of the active yeast industry is, of course, the active yeast itself, which is then used as an input for a wide range of other industries. Some of the main consumers of active yeasts include the 190110 Bread and rolls, 220300 Beer made from malt, and 220421 Wine of fresh grapes, incl. fortified wines industries, as well as the production of 380910 Finishing agents, dye carriers to accelerate the dyeing or fixing of dyestuffs and other products and preparations, biofuels, and various other fermented products.

Revisions to 210210

Classification codes are adjusted frequently. The code may have been revised or replaced between system versions. The table below shows the history (newest to oldest) of the code 210210. The most recent 1 version of this code (210210) is in the HS v2022 system:

This page shows a legacy version of code 210210 ( HS v2017).

Newer versions
Older versions

Family tree for yeasts; active

    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>"]
B --> C["<a href='/classifications/hs/v2017/210210'>210210: Yeasts; active</a>"]

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

    

    %% Color coordination by level

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    classDef level2 color:#000,fill:#e0a458,stroke:#333,stroke-width:1px
    classDef level3 color:#000,fill:#419d78,stroke:#333,stroke-width:1px
    classDef level4 color:#000,fill:#c04abc,stroke:#333,stroke-width:1px
    classDef level5 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef level6 color:#000,fill:#f1c40f,stroke:#333,stroke-width:1px
    classDef highlight color:#000,fill:#fff,stroke:#000,stroke-width:5px



  %% Apply classes
  class A level2
class B level4
class C level6
class D level6
class E level6

  class C highlight

  %% 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 C highlight