Tenders Are Invited For Products To Provide Nutrition For Children From Low-Income Families

Onions For Students From Low-Income Families. Fresh Onions. The Bulbs Are Mature, Whole, Healthy, Clean, Not Sprouted, Without Damage By Agricultural Pests, With A Typical Shape And Color For The Botanical Variety, With Dry Outer Scales (Jacket) And A Dried Neck No More Than 5.0 Cm Long (Except For Onions In Bundles), Without Excessive External Moisture, Without A Hollow And Hard Bottom., For Students From Low-Income Families. Whole And Chopped Buckwheat Kernels That Do Not Pass Through A Sieve With 1.6*20 Mm Holes, Characteristic Of Buckwheat Of This Type, Without Musty Mold And Other Foreign Odors, Premium Grade, For Students From Low-Income Families. Sweet, Without Foreign Taste And Odor, Both In Dry Sugar And In Its Aqueous Solution, Free-Flowing, For Students Of Low-Income Families, Fresh White Cabbage, Prepared And Supplied. The Heads Of Cabbage Are Fresh, Whole, Healthy, Clean, Fully Formed, Unsprouted, Of Typical Shape And Color For The Botanical Variety, Without Damage By Agricultural Pests., For Students Of Low-Income Families. Non-Frozen Sauerkraut, Without Vinegar. Delivery Of Goods Is Carried Out Upon The Customer’S Request Within 3 Days; The Request Indicates The Quantity Of Goods., For Students From Low-Income Families. Beef Meat (Back Part), Young Animals, Highest Category. Domestic Production. The Meat Should Be Fatty. The Meat Should Be Red. A Thin Pale Pink Or Pale Red Crust From Drying Out The Meat Is Allowed, But There Should Be No Extraneous Shades Or Spots On The Meat. There Should Be No Mucus; When Placing Your Palm On Fresh Meat, The Hand Should Remain Dry. There Should Be No Unpleasant Odor. The Fat Should Be White, Have The Correct Consistency (Beef Should Crumble), Not Have An Unpleasant Or Rancid Odor, The Cut Should Show That The Fat Is Dispersed Over Its Entire Surface, The Meat Should Spring Back When Pressed And The Hole Left By The Finger Should Immediately Smooth Out,, For Students From Low-Income Families. Potatoes Are A Drought-Resistant Variety, The Tubers Have A Beautiful Presentation, The Mass Of Marketable Tubers Weighs From 70-140 G., For Students From Low-Income Families. Carrots - Root Vegetables That Are Fresh, Whole, Healthy, Clean, Unwilted, Not Cracked, Without Damage By Agricultural Pests, Without Excessive External Moisture, Shape And Color Typical Of The Botanical Variety, With Or Without The Length Of The Remaining Petioles Not Exceeding 2.0 Cm, But Without Damage To The Shoulders Of The Root Crop. Unit Of Measurement (According To Str) Kilogram, For Students From Low-Income Families. Sweet, Without Foreign Taste And Smell, Both In Dry Sugar And In Its Aqueous Solution, Free-Flowing., Onions For Students From Low-Income Families. The Bulbs Are Mature, Whole, Healthy, Clean, Not Sprouted, Without Damage By Agricultural Pests, With A Typical Shape And Color For The Botanical Variety, With Dry Outer Scales (Jacket) And A Dried Neck No More Than 5.0 Cm Long (Except For Onions In Bundles), Without Excessive External Moisture, Without A Hollow And Hard Bottom., For Students From Low-Income Families. Carrots - Root Vegetables That Are Fresh, Whole, Healthy, Clean, Unwilted, Not Cracked, Without Damage By Agricultural Pests, Without Excessive External Moisture, Shape And Color Typical Of The Botanical Variety, With Or Without The Length Of The Remaining Petioles Not Exceeding 2.0 Cm, But Without Damage To The Shoulders Of The Root Crop., For Students From Low-Income Families. Whole And Chopped Buckwheat Kernels That Do Not Pass Through A Sieve With 1.6*20 Mm Holes, Characteristic Of Buckwheat Of This Type, Without Musty Mold And Other Foreign Odors, Premium Grade, For Students From Low-Income Families. Potatoes Are A Drought-Resistant Variety, The Tubers Have A Beautiful Presentation, The Mass Of Marketable Tubers Weighs From 70-140 G., For Students From Low-Income Families. Beef Meat (Back Part), Young Animals, Highest Category. Domestic Production. The Meat Should Be Fatty. The Meat Should Be Red. A Thin Pale Pink Or Pale Red Crust From Drying Out The Meat Is Allowed, But There Should Be No Extraneous Shades Or Spots On The Meat. There Should Be No Mucus; When Placing Your Palm On Fresh Meat, The Hand Should Remain Dry. There Should Be No Unpleasant Odor. The Fat Should Be White, Have The Correct Consistency (Beef Should Crumble), Not Have An Unpleasant Or Rancid Odor, The Cut Should Show That The Fat Is Dispersed Over Its Entire Surface, The Meat Should Spring Back When Pressed And The Hole Left By The Finger Should Immediately Smooth Out,