Somali Bureau of Standards · National Standards
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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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 This third edition cancels and replaces the second edition (EAS 98:2019), which is hereby withdrawn
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.
This East African Standard specifies requirements, sampling and test methods for vinegar from natural sources intended for human consumption
This East African Standard specifies requirements, sampling and test methods for vinegar from artificial sources for human consumption
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.
This East African Standard specifies the requirements, sampling and test methods for dried turmeric, Curcuma longa (L). Whole, in pieces and ground
This East African Standard specifies the requirements, sampling and test methods for cloves [Syzygium aromaticum (L.) Merril & Perry
This East African Standard specifies the requirements, sampling and test methods for pilau masala
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
This standard does not apply to plastic basins intended for food handling.
This East African Standard specifies requirements, sampling and test methods for coriander seed (Coriandrum sativum L.), in the whole and ground (powdered) forms intended for human consumption.
This East African Standard specifies requirements, sampling and test methods for whole and ground cumin (Cuminum cyminum L.) intended for human consumption.
Standards participation
Somali Standards are developed by Technical Committees with the participation of industry, regulators, academia and consumers. Sign in to the Applicant Portal to request membership of a committee or to comment and vote on a specific standard.
Join a SOBS Technical Committee as Member, Observer or Technical Expert and help develop the Somali Standards of your sector.
Comment during Public Inquiry and vote in Ballots on standards that are being drafted, reviewed or awaiting publication.
Open to stakeholder participation
No standard is open to stakeholder participation right now. Request membership of a Technical Committee to be involved from the first draft.
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