2102.10.00.00 - Active yeasts 🖩

This HTS classification covers active yeasts, which are living microorganisms used for fermentation processes in various industries. These yeasts are specifically in a viable, metabolically active state, meaning they are capable of initiating fermentation upon introduction to a suitable substrate. Common examples include strains of *Saccharomyces cerevisiae* used in baking, brewing, and winemaking, as well as active cultures for dietary supplements and industrial biotechnological applications. The key characteristic is the presence of viable yeast cells that can perform biological transformations.

This category is distinct from its sibling, HTS 2102.20, which covers inactive yeasts and dead single-cell microorganisms. While both may originate from yeast, the defining factor for this classification is the metabolic activity and viability of the yeast cells. Inactive yeasts are typically dead or dormant and do not possess the ability to ferment. Similarly, dead single-cell microorganisms, even if of a type that could be active, are classified under the inactive category.

As a leaf node, HTS 2102.10.00.00 does not have further subdivisions within the HTS. Classification at this level is determined by the demonstrable activity of the yeast cultures. Therefore, importers and exporters must ensure that the product's characteristics and intended use align with the definition of active, viable yeast to ensure correct customs declaration. Documentation demonstrating viability, such as viability counts or fermentation performance data, may be relevant for customs verification.