2102.20 - Inactive yeasts; other single-cell microorganisms, dead:

This HTS category, 2102.20, encompasses inactive yeasts and other single-cell microorganisms that are dead. It specifically excludes live yeasts and live single-cell microorganisms, which would fall under different classifications. This group is vital for various industrial applications, including food processing, brewing, and baking, where the deactivated state of the organism is a key characteristic.

Category 2102.20 is distinguished from its siblings by its focus on inactive or dead microorganisms. Sibling category 2102.10.00.00 covers "Active yeasts," which are live and metabolically active cultures used for fermentation. Similarly, 2102.30.00.00 pertains to "Prepared baking powders," which are chemical leavening agents rather than living organisms. Therefore, the crucial differentiator for 2102.20 is the absence of biological activity in the yeasts and microorganisms.

The subcategories within 2102.20 further refine the classification based on the specific type and presentation of the inactive microorganisms. Subcategory 2102.20.20.00 covers yeasts other than dried brewers' yeast, while 2102.20.40.00 specifically addresses "Dried brewers' yeast, crude." The residual subcategory, 2102.20.60.00, serves as a catch-all for any other inactive single-cell microorganisms not specifically enumerated in the preceding subcategories, ensuring comprehensive coverage.