Chapter 21 is the 'Miscellaneous edible preparations' category in the Harmonized Commodity Description and Coding System, covering a wide range including extracts and preparations of coffee, tea, cocoa, yeast, baking powder, sauces, soups, ice cream, food additives, etc. This chapter is characterized by goods that are mostly deeply processed, beyond the scope of primary agricultural products, but not classified under other more specific food chapters (such as Chapter 16 or Chapter 19). Chapter 21 is a common 'residual chapter' in food classification, where many compound seasonings and functional food ingredients find their place. Heading 2102 covers 'Yeasts (active or inactive); other dead single-cell micro-organisms (but not including vaccines of heading 3002); prepared baking powders.' Inactive yeast refers to yeast that has been dried, inactivated, and lost its fermenting ability, usually used as a nutritional supplement, flavor base, or feed additive. This heading combines active and inactive yeast, but the subheadings are clearly distinguished. Although baking powder is also a leavening agent, due to its different composition (such as sodium bicarbonate, acid salts) from yeast, it is still classified under this heading. Code 210220 consists of 6 digits. The first 2 digits '21' represent Chapter 21 'Miscellaneous edible preparations', indicating that the goods belong to the category of deeply processed foods. The 3rd-4th digits '02' represent heading 2102, i.e., 'Yeasts; other dead single-cell micro-organisms; prepared baking powders', which further limits the product category. The 5th-6th digits '20' represent subheading 2102.20, specifically 'Inactive yeasts; other dead single-cell micro-organisms'. Among them, '20' under heading 2102 is parallel to '10' (active yeasts) and '30' (prepared baking powders), so 210220 precisely points to inactive yeast and similar inactivated micro-organisms. Inactive yeast, having been inactivated and lost its fermenting activity, cannot be classified under 210210 (active yeast). At the same time, it is not baking powder (210230), because baking powder is a chemical leavening agent with a different composition. In addition, if inactive yeast is used as a feed additive, it may involve Chapter 23, but according to the General Rules for the Interpretation of the Harmonized System, if it is used as a food supplement or seasoning, it should still be classified under 210220. If used for pharmaceutical purposes and meeting the conditions of Chapter 30, it may be classified under 3002, but usually inactive yeast is used as a food ingredient, so it is classified under 210220.

Product name: The standard name of the declared goods should use standardized expressions such as 'inactive yeast' or 'inactivated yeast', avoiding colloquial names or trademark names. Composition and content: List the main components and contents, such as protein, moisture, ash, etc., and whether other substances (such as vitamins, minerals) are added. Processing method: Explain the inactivation method (such as heat treatment, drying, irradiation, etc.) and subsequent processing (such as crushing, granulation) to prove its inactivity. Packaging specifications: Declare the packaging form (such as bags, drums) and net weight, which affect classification and regulatory conditions. Use: Clarify the use, such as food ingredient, nutritional supplement, feed additive, etc. Different uses may affect classification. Brand: If there is a brand, declare the brand name; if no brand, fill in 'none'. Model: If there is a model or specification, declare it; if none, fill in 'none'. Product name: Inactive yeast; Composition: Protein ≥45%, moisture ≤6%, ash ≤8%; Processing method: Heat-treated inactivation followed by spray drying; Packaging specifications: 25 kg/bag; Use: Food nutritional fortifier; Brand: None; Model: None. Not indicating 'inactive', leading to misclassification as 210210 active yeast, affecting regulatory conditions. Incomplete declaration of composition, such as not providing protein content, may be suspected as feed use and classified under Chapter 23. Vague declaration of use, such as writing 'industrial use', without clarifying food or feed, causing classification disputes.

The core basis for classification is the inactivation status and use of the goods. Inactive yeast must undergo inactivation treatment, lose fermenting ability, and is usually used as a food ingredient or nutritional supplement. According to the Explanatory Notes to the Harmonized System, 210220 includes inactive yeasts and dead single-cell micro-organisms, except those used for vaccines. If the product is still active, it is classified under 210210; if it is a chemical leavening agent, it is classified under 210230. In addition, if the product meets the definition of pharmaceuticals in Chapter 30, it may be classified under 3002, but generally food-use inactive yeast is still classified under 210220. 210210 Active yeast: Active yeast has fermenting ability, used for baking, brewing, etc.; inactive yeast has no fermenting ability, mainly used for nutritional supplementation. The core difference is whether it is inactivated. 210230 Baking powder: Baking powder is a chemical leavening agent, usually containing sodium bicarbonate, acid salts, etc., not a biological product; inactive yeast is a biological product with a different composition. 230990 Feed additives: If inactive yeast is used as a feed additive and meets the definition of Chapter 23, it is classified under 230990; but if used as a food ingredient, it is still classified under 210220. The difference lies in use and composition. 300290 Other microbial products: If inactive yeast is used for pharmaceuticals or vaccines, it may be classified under 3002; but generally food-use inactive yeast is not classified here. The difference lies in use and whether it meets the definition of pharmaceuticals. 350400 Peptones: Peptones are protein hydrolysates, not whole yeast; inactive yeast is whole cells with a different composition. Is it clearly inactivated yeast with no fermenting activity? Is the composition provided, especially protein content? Is the use clearly for food or nutritional supplement? Is the packaging specification fully declared? Is it distinguished from other similar goods (such as active yeast, baking powder)?

How to determine whether yeast is inactive? It can be determined by testing fermenting power or reviewing the processing technology. Inactive yeast has undergone inactivation steps such as heat treatment and drying, and has no gas-producing ability. When declaring, an explanation of the inactivation process is required. Inactive yeast is classified under 210220, but if used as feed, is it classified under Chapter 23? If used as a feed additive and meets the definition of Chapter 23, it is classified under 230990. But if used as a food ingredient or nutritional supplement, it is still classified under 210220. The key depends on use and composition. What is the classification difference between inactive yeast and yeast extract? Yeast extract is the product of yeast autolysis or hydrolysis, usually classified under 210390 (other seasonings) or 210690. Inactive yeast is whole inactivated cells, classified under 210220. What regulatory conditions are required for importing inactive yeast? It must comply with national food safety standards, provide health certificates, composition test reports, etc. Specific regulatory conditions can be checked on the website of the General Administration of Customs or by consulting a customs broker. How to inquire about the tariff rate for inactive yeast under 210220? You can check the 'Import and Export Tariff of the People's Republic of China' or the tariff inquiry platform of the General Administration of Customs. The rate may vary due to trade agreements, origin, etc. It is recommended to refer to the latest tariff. If vitamins are added to inactive yeast, is it still classified under 210220? If the addition of vitamins still maintains the basic characteristics of inactive yeast and does not change its use, it is usually still classified under 210220. But if it becomes a compound nutritional supplement, it may be classified under 210690. For cross-border e-commerce retail imports of inactive yeast, is it necessary to declare under 210220? Yes, cross-border e-commerce imports must be declared according to the actual commodity code. Inactive yeast should be classified under 210220 and comply with the requirements of the cross-border e-commerce retail import commodity list. In the declaration elements for inactive yeast, are brand and model mandatory? Brand and model are optional, but if the goods have a brand or model, they must be declared truthfully. If there is no brand or model, fill in 'none'.