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Somali Bureau of Standards

Somali Bureau of Standards · National Standards

Somali Standards Catalogue.

The official register of Somali Standards (SOS), comprising standards developed locally by the Somali Bureau of Standards through its Technical Committees, together with East African Standards and ISO, IEC, ARSO, ASTM, EN, Codex and AOAC standards formally adopted as Somali Standards. Each adopted standard retains its original reference for full traceability.

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2,033
Somali Standards (SOS)
1
Source organisations
2022
Latest edition year
Status
Source

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15 standards

  2. Adopted Somali Standard
    SOS EAS 98:2022

    Adopts EAS 98:2022·EAS

    Curry Powder - Specification (3rd Edition)

    This East African Standard specifies the requirements, sampling and test methods for curry powder which is used as a flavouring material in the preparation of food. This third edition cancels and replaces the second edition (EAS 98:2019), which is hereby withdrawn

    ICS 67.220.10Food TechnologySpices and condimentsEd. 320225 ppView standard
  3. Adopted Somali Standard
    SOS EAS 99:2019

    Adopts EAS 99:2019·EAS

    Spices and Condiments – Terminology

    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.

    ICS 67.220.10Food TechnologySpices and condimentsEd. 220195 ppView standard
  4. Adopted Somali Standard
    SOS EAS 147-1:2019

    Adopts EAS 147-1:2019·EAS

    Vinegar from natural sources

    This East African Standard specifies requirements, sampling and test methods for vinegar from natural sources intended for human consumption

    ICS 67.220.20Food TechnologyFood additivesEd. 220194 ppView standard
  6. Adopted Somali Standard
    SOS EAS 916:2019

    Adopts EAS 916:2019·EAS

    Ginger Specification (1st Edition)

    This East African Standard specifies the requirements, sampling and test methods for dried ginger, of the species Zingiber officinale Roscoe, whole, in pieces and ground.

    ICS 67.220.10Food TechnologySpices and condiments.Fo od additivesEd. 1201913 ppView standard
  7. Adopted Somali Standard
    SOS EAS 917:2019

    Adopts EAS 917:2019·EAS

    Turmeric Specification

    This East African Standard specifies the requirements, sampling and test methods for dried turmeric, Curcuma longa (L). Whole, in pieces and ground

    ICS 67.220.10Food TechnologySpices and condiments.Fo od additivesEd. 120195 ppView standard
  8. Adopted Somali Standard
    SOS EAS 918:2019

    Adopts EAS 918:2019·EAS

    Cloves Specification

    This East African Standard specifies the requirements, sampling and test methods for cloves [Syzygium aromaticum (L.) Merril & Perry

    ICS 67.220.10Food TechnologySpices and condiments.Fo od additivesEd. 120196 ppView standard
  9. Adopted Somali Standard
    SOS EAS 919:2019

    Adopts EAS 919:2019·EAS

    Pilau Masala Specification

    This East African Standard specifies the requirements, sampling and test methods for pilau masala

    ICS 67.220.10Food TechnologySpices and condiments.Fo od additivesEd. 120196 ppView standard
  10. Adopted Somali Standard
    SOS EAS 920:2019

    Adopts EAS 920:2019·EAS

    Tea Masala Specification

    This East African Standard specifies the requirements, sampling and test methods for tea masala which is used as a flavouring material in the preparation of tea

    ICS 67.220.10Food TechnologySpices and condiments.Fo od additivesEd. 120196 ppView standard

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