Yeast|HS Code

Yeast harmonized system code

Product Overview Yeast, classified under the Harmonized System (HS) code 2102, is a single-celled microorganism that is part of the Fungi kingdom. It is commonly used in baking and brewing due to its key characteristic of fermentation—the metabolic process that converts sugar into alcohol and carbon dioxide. The yeast product under HS code 2102 can be further broken down into subcategories including active yeasts (2102.10), inactive yeasts (2102.20), and other single-cell microorganisms (2102.30). The quality of yeast is mainly determined by its ability to ferment sugars, its preservation method, and its freshness. In the commercial realm, yeast is primarily used in the food service, retail, and processing industries to produce a wide range of products such as bread, beer, wine, and biofuel. The competitive advantage of yeast lies in its unique ability to enhance flavor and texture, making it a critical ingredient in many food and beverage recipes. HS Code Classification & Trade Specifications Yeast is designated under the six-digit HS code 2102, which falls under Chapter 21: Miscellaneous Edible Preparations, Heading 02: Yeasts, and Subheading 10: Active Yeasts. The classification rationale is based on the product's specific use in food preparation and its biological nature. When it comes to trade considerations, yeast products are often packaged in airtight containers to maintain their freshness and are usually stored in cool, dry places to extend their shelf life. Regarding shipping requirements, the product needs to be handled with care to prevent contamination and to preserve its quality during transit. As for quality standards, the yeast must comply with food safety regulations stipulated by the World Trade Organization (WTO) and must meet the specific quality requirements of the importing country. The product's technical specifications, such as its fermentation ability, are crucial for its classification and are typically documented in international trade agreements.

Yeast Chapter Note

1.- This Chapter does not cover : (a) Mixed vegetables of heading 07.12; (b) Roasted coffee substitutes containing coffee in any proportion (heading 09.01); (c) Flavoured tea (heading 09.02); (d) Spices or other products of headings 09.04 to 09.10; (e) Food preparations, other than the products described in heading 21.03 or 21.04, containing more than 20 % by weight of sausage, meat, meat offal, blood, insects, fish or crustaceans, molluscs or other aquatic invertebrates, or any combination thereof (Chapter 16); (f) Products of heading 24.04; (g) Yeast put up as a medicament or other products of heading 30.03 or 30.04; or (h) Prepared enzymes of heading 35.07. 2.- Extracts of the substitutes referred to in Note 1 (b) above are to be classified in heading 21.01. 3.- For the purposes of heading 21.04, the expression “homogenised composite food preparations” means preparations consisting of a finely homogenised mixture of two or more basic ingredients such as meat, fish, vegetables, fruit or nuts, put up for retail sale as food suitable for infants or young children or for dietetic purposes, in containers of a net weight content not exceeding 250 g. For the application of this definition, no account is to be taken of small quantities of any ingredients which may be added to the mixture for seasoning, preservation or other purposes. Such preparations may contain a small quantity of visible pieces of ingredients.