A.A. Sayia & Company, Inc.
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A.A. Sayia & Company, Inc. Key Employees
Name Job Title
Fast Facts
One Newark Street , Hoboken, 07030, Ed Deep Vice President
Headquarters Address
United States of America
Garret Sayia President
Telephone + 1 201 6594504
Fax + 1 201 6593167
Company Overview
Website N/A
A.A. Sayia & Company, Inc. (A.A. Sayia) is a
Ticker Symbol, Stock Exchange N/A
producer and distributor of spice and
ingredients, based in the US. The company’s
Number of Employees 08
wide product portfolio includes allspice, annatto,
Fiscal Year End December
anise, basil, caraway, cardamom, cassia,
cloves, coriander, cumin, fennel, fenugreek,
Revenue (in US$ million) N/A ginger, mace, marjoram, mustard seeds,
nutmeg, oregano, paprika, rosemary, sage,
savory, sesame, tarragon, thyme and turmeric.
In addition, it offers bay leaves, celery seeds, dill
seeds, mustard seeds, black pepper, white
pepper, red pepper and poppy seeds. It imports
spice products for processors, traders and
wholesalers. Furthermore, the company's spices
are sourced from growers throughout the US,
Europe, and Asia, Canada and Morocco. A.A.
Sayia is headquartered in Hoboken, New
Jersey, US.
Key Competitors
Adams Extract & Spice LLC
Everson Spice Company, Inc.
First Spice Mixing Co., Inc.
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A.A. Sayia & Company, Inc. - Company Capsule Page 1
A.A. Sayia & Company, Inc.
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TABLE OF CONTENTS
1 Business Analysis ................................................................................................................................... 4
1.1 Company Overview ................................................................................................................................................4
1.2 Major Products and Services .................................................................................................................................5
2 A.A. Sayia & Company, Inc. - Key Employees ....................................................................................... 6
3 Appendix .................................................................................................................................................. 7
3.1 Methodology ..................................................................................