2102.20.20.00 - Yeasts (except dried brewers' yeast) 🖩

This HTS classification covers yeasts that are not dried brewers' yeast and are not active. It includes inactive yeast cultures and other dead single-cell microorganisms. These products are typically utilized in various industrial processes, such as food production (beyond baking, where specific categories apply), fermentation for other products, or as nutritional supplements where their metabolic activity is not the primary intended function. The key characteristic is that the microorganisms are no longer viable for active growth or fermentation.

This category is distinct from its sibling, 2102.20.40.00, which specifically enumerates crude dried brewers' yeast. The distinction lies in both the species (brewers' yeast versus other yeasts or microorganisms) and the preparation (dried and crude in the sibling versus inactive or dead in this category). The "other" category, 2102.20.60.00, serves as a residual catch-all for inactive yeasts and dead single-cell microorganisms not specifically enumerated elsewhere.

As this is a leaf node, there are no further subcategories. Therefore, classification within 2102.20.20.00 depends on whether the product is identified as an inactive yeast or another type of dead single-cell microorganism, and importantly, it must not be dried brewers' yeast. The intended use and processing method will be critical for accurate classification, ensuring the product meets the criteria of being inactive or dead.