Adopted Somali Standard · Active
SOS EAS 99:2019
Spices and Condiments – Terminology
Somali adoption of EAS 99:2019 · East African Community (EAC) — East African Standards Committee. Number, part, edition and year are taken over unchanged.
Adopted Somali Standard · Active. The original reference EAS 99:2019 is preserved unchanged; the national designation is SOS EAS 99:2019.
Somali Standard Code (SOS)
SOS EAS 99:2019
Original reference
EAS 99:2019
Source organisation
East African Community (EAC) — East African Standards Committee
Status
Adopted Somali Standard
Lifecycle: Active · Published
Scope
This East African Standard provides the list of botanical names of plant classification under spices and condiments. This standard gives the part of the plant used, the common English and available Swahili names of the spices and condiments.
Catalogue metadata
Bibliographic details
- Somali Standard Code (SOS)
- SOS EAS 99:2019
- Original reference
- EAS 99:2019
- Source organisation
- East African Community (EAC) — East African Standards Committee
- Designation family
- EAS
- Standard number
- 99
- Edition
- 2
- Year of publication
- 2019
- ICS
- 67.220.10
- HS code(s)
- 2301.20.90
- Number of pages
- 5
- Field
- Food Technology
- Group
- Spices and condiments
- Sub-group
- Curry powder
- Sector
- Spices and Condiments. Food additives
- Technical committee
- EASC/TC 006 — Spices, culinary herbs and condiments
- Descriptors
- Curry Powder
Adoption record
Adopted as a Somali national standard
- Adoption status
- Adopted Somali Standard
- Original reference
- EAS 99:2019
- Somali Standard Code (SOS)
- SOS EAS 99:2019
- Source organisation
- East African Community (EAC) — East African Standards Committee
- Adopting body
- Somali Bureau of Standards (SOBS)
Method, degree of correspondence and decision references are recorded by SOBS as the formal adoption file is completed.