Tenders Are Invited For Successful Deliveries Of Vegetables And Fruit

Carrots Class I: Carrots In This Class Should Be Of The Highest Quality. Appearance: Fresh, Completely Healthy (Without Signs Of Rotting, Traces Of Mold, Frost), Devoid Of Moisture, Free From Pests And Diseases Caused By Them, Shapely, Without Gaps, Dents And Cracks, The Top Of The Carrot Should Be Evenly Cut, Without Damaging The Root; Minor Defects In Shape, Color, Healed Cracks, Small Cracks Or Grooves Resulting From Mechanical Activities Are Allowed, Provided That They Do Not Negatively Affect The Overall Appearance Of The Products. The Color Should Be Orange. Smell: Any Foreign Smell Or Smell That Could Indicate That The Product Is Stale Is Unacceptable. Packaging: Vegetables Packed In Bags Or Boxes Intended For Contact With Food, Weighing Up To 30 Kg. Parsley Root Class I: Class I Parsley Root Should Be Of The Highest Quality. Appearance: Fresh, Whole, Healthy (Without Signs Of Rotting, Traces Of Mold, Frost), Hard, Firm, Shapely Without Bruises, Cracks Or Discoloration Of The Skin, Free From Damage Caused By Diseases And Pests, Free From External Moisture; Parsley Leaves Should Be Torn Off Evenly Or Cut Off Right At The Head So That The Root Is Undamaged. Color: White To Creamy White. Smell: No Foreign Smell Or Any Smell That Could Indicate That The Product Is Stale Is Unacceptable. Class I Celery: Root Celery In This Class Should Be Of The Highest Quality. Appearance: Fresh, Shapely, Hard, Firm, Without Voids, Clean, Without Bruises And Discoloration Of The Skin, Healthy (Without Signs Of Rotting, Traces Of Mold, Freezing), Free From Damage Caused By Diseases And Pests, Free From External Moisture. Color: White To Cream-White. Smell: Any Foreign Smell Or Smell That Could Indicate That The Product Is Stale Is Unacceptable. Leek Class I: Leek In This Class Should Be Of The Highest Quality Appearance: Healthy, (Without Signs Of Rotting, Mold), Free From Pests And Damage Caused By Them, Free From Damage Caused By Diseases And Pests, Free From External Moisture Without Seed Shoots, With Removed Stale Or Wilted Leaves And Trimmed Leaf Tips And Roots; The White Or Greenish-White Part Of The Leek Should Constitute At Least One Third Of The Total Length Or Half Of The Covered Part; Slight Surface Defects And Slight Damage To Leaves Are Allowed. Smell: Any Foreign Smell Or Smell That Could Indicate That The Product Is Stale Is Unacceptable. Beetroot Class I: Beetroots In This Class Must Be Of The Highest Quality. Appearance: Fresh, Whole, Healthy (No Signs Of Rot, Mold Or Frost), Clean, Firm, Free From Damage Caused By Diseases And Pests, Free From External Moisture, Uniform In Variety And Size. Color: Dark Red, Characteristic Of A Given Variety. Smell: Any Foreign Smell Or Smell That Could Indicate That The Product Is Stale Is Unacceptable. Onion Class I Onions In This Class Should Be Of The Highest Quality. Appearance: Whole, Tight, Firm, Clean, Healthy (No Symptoms Of Rotting, Traces Of Mold, Frost), No Thickening Caused By Abnormal Growth, Ripe