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Supply of Foodstuffs in Organic Farming and Short Circuit for the Culinary Preparation Unit: Organic Fruit Puree, Organic Lenses, Small Organic Spelled, Pole

FranceTenders notice for Supply of Foodstuffs in Organic Farming and Short Circuit for the Culinary Preparation Unit: Organic Fruit Puree, Organic Lenses, Small Organic Spelled, Pole. The reference ID of the tender is 114621254 and it is closing on 25 Mar 2025.

Tender Details

  • Country: France
  • Summary: Supply of Foodstuffs in Organic Farming and Short Circuit for the Culinary Preparation Unit: Organic Fruit Puree, Organic Lenses, Small Organic Spelled, Pole
  • FRT Ref No: 114621254
  • Deadline: 25 Mar 2025
  • Financier: Self Financed
  • Purchaser Ownership: Government
  • Tender Value: Refer Document
  • Notice Type: Tender
  • Document Ref. No.: 25-15805
  • Purchaser's Detail:
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  • Description:
  • The department wishes to contribute to the nutritional and taste quality of meals served in the 9 colleges served by the culinary preparation unit (UPC), which represents an average of 3,500 meals per day. This consultation is to provide foodstuffs
  • Documents:

 Tender Notice

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Supply of Foodstuffs in Organic Farming and Short Circuit for the Culinary Preparation Unit: Organic Fruit Puree, Organic Lenses, Small Organic Spelled, Pole - France Tender

The HAUTE PROVENCE DEPARTMENT OF ALPS, a Government sector organization in France, has announced a new tender for Supply of Foodstuffs in Organic Farming and Short Circuit for the Culinary Preparation Unit: Organic Fruit Puree, Organic Lenses, Small Organic Spelled, Pole. This tender is published on FranceTenders under FRT Ref No: 114621254 and is categorized as a Tender. Interested and eligible suppliers are invited to participate by reviewing the tender documents and submitting their bids before the deadline on 2025-03-25.

The estimated tender value is Refer Document, and full details, including technical specifications and submission requirements, are provided in the official tender documents. Ensure all submissions meet the criteria outlined to be considered for evaluation.

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