Jacob Odhiambo

Kenya‑based supplier Jacob Odhiambo lists six herb products in its catalogue. The portfolio includes fresh or dried basil, chives, rosemary, mint, sage and oregano, all classified under the generic herb category. The active product count of six reflects a focused range of culinary herbs commonly used in food processing and hospitality sectors. These herbs are sourced from Kenyan farms and are prepared for bulk export. The supplier’s catalogue aligns with HS chapter 09 (spices and aromatic vegetables). The listing follows the standard HS code families for herbs, such as 0909 for dried aromatic herbs.

Basil is offered in whole‑leaf form, typically dried to a moisture level below 12 %. Chives are supplied as cut stems, suitable for frozen or fresh market. Rosemary and sage are commonly provided as dried leaves with essential‑oil content that meets culinary‑grade specifications. Mint is available in both dried leaf and crushed forms, while oregano is supplied as whole dried leaves. All six items meet the typical quality parameters required by international buyers, such as absence of foreign matter and compliance with pesticide‑residue limits.

The catalogue’s six herbs fall within the culinary herb segment, where buyers usually differentiate between dried and fresh grades. Dried basil, chives, rosemary, mint, sage and oregano are often sold in 20 kg polypropylene bags or 25 kg paper cartons, with moisture content not exceeding 12 % for dried products. Typical HS codes include 0909.10 for dried basil, 0909.20 for chives, 0909.30 for rosemary, 0909.40 for mint, 0909.50 for sage and 0909.60 for oregano. Buyers frequently request organic certification (e.g., EU organic, USDA Organic) or at least a phytosanitary certificate, and quality grades such as “culinary grade” or “food grade” are standard.

In addition to bulk dried forms, some markets accept fresh herb bunches packed in insulated boxes with ice packs for short‑haul shipments. The essential‑oil content, measured by gas chromatography, is a key specification for rosemary and oregano, with typical values of 1 - 2 % and 0.5 - 1.5 % respectively. When supplied as dried material, a colour index (e.g., ISO 2444) is often used to verify product consistency.