This standard specifies requirements, methods of sampling and test of leafy vegetables to be supplied fresh to the consumers; leafy vegetables for industrial processing being excluded. The following is the representative list of the common leafy vegetable varieties; a) Night shade (Solanum vilosum/ nigrum) - Mnavu/ mnafu b) Ethiopian Mustard (Brasica carinata) - Figiri/Loshuu/saro c) Collard greens (Brassica oleracea var. viridis) - Sukuma wiki d) Kale (Brassica oleracea L. var.sabellica ) - sukuma wiki e) Swiss chard (Beta vulgaris forma cicla) - Chards f) Amaranth- (Amaranthus spp.) - Mchicha g) Sweet potato leaves (Ipomea batata) - Matembele h) Cassava leaves (Manihot esculentum) - Kisamvu i) Pumpkin leaves (Cucurbit pepo) - Majani ya maboga j) Jute Mallow (Corchorus spp) - Mlenda k) Spider Plant (Gynandropsis gynandra) - Mgagani l) Cowpea leaves (Vigna unguiculata) - Majani ya kunde m) Chinese cabbage (Brassica chinensis) - Chainizi n) Blackjack (Biddens pilosa, B. biternata); - Shona nguo/nata nata o) Lamb's quarter (Chenopodium album L.); - Muosha fedha p) Tackweed (Tribulus terrestris); - Mbigili q) African spinach (Basella alba L.) - Mlelema.
Fresh or chilled fruits of the genus Capsicum or Pimenta (HS code(s): 070960); Fruits, vegetables and derived products in general (ICS code(s): 67.080.01), Leafy vegetables.