Notice Inviting Expression of Interest

Transcription

1 Notice Inviting Expression of Interest Banaskantha District Co-op. Milk Producers Union Ltd., Banas Dairy, P.B.No.20, Palanpur Phone-EPABX (02742) TO Expression of Interest - Dry Fruits&Ice Cream Raw Materials Banas Dairy invites Expression of Interest from interested suppliers of dry fruits. Banas Dairy, on regular basis procures several types of Dry Fruits and raw material ingredients for its Ice-Cream Plant.Tentative requirement for entire season (March to July) is as per following: Dry Fruit Requirement Dry Fruit Requirement Cashewnut kg Coconut Oil kg KajuChikki kg Draksh (Raisins) kg Almond 8000 kg Pista 9000 kg Orange Jelly kg Mango Pulp 8500 kg For more details, Bidders may visit our website: (Tender Section). Interested Bidders can submit their EOI as per terms and conditions of EOI document on or before 12 th March The undersigned reserves the right to accept or reject any or all bids without assigning any reason there of and there shall be no dispute on that. - Managing Director Page 1 of 35

2 Table of Contents Notice Inviting Expression of Interest... 1 Preface... 3 Instruction to Bidders... 4 General Terms and Conditions... 5 List of Annexures... 6 Annexure I: Format for EOI... 7 Annexure II: Details of Requirement... 8 Annexure III: Technical Specifications... 9 Annexure IV: Sample Requirement Annexure V: Documents to be submitted along with Sample Annexure VI: List of Purchase Orders Annexure VII: Tender Enquiry Data Sheet Annexure VIII: Vendor Registration Form Page 2 of 35

3 Preface Banas Dairy, through its state-of-art Ice Cream manufacturing plant, is engaged in business of manufacturing of ice-cream products. For the manufacturing of these products, Banas Dairy requires Dry Fruits on regular basis. Detail of Requirement is as per Annexure of Requirement. For this requirement of Dry Fruits, Banas Dairy invites the Expression of Interest from Bidders. Interested Bidders are required to submit their application as per terms and condition as mentioned in following documents along with requisite documents and sample. As majority of Dry Fruit requirement is in summer months ranging from March to July, procurement of dry fruits will take place in these months. Interested Bidders can submit their Expression of Interest before the deadline date as specified in notice. Note: Bidder is mandatorily required to submit sample and requisite documents Expression of interest without sample and other requisite documents (as asked for), may not be considered For more details bidders may contact us on Page 3 of 35

4 Instruction to Bidders Documents to be submitted: Expression of Interest (as per Annexure I) along with requisite documents (as per Annexure V,VI & VII) and samples (as per Annexure IV) Last Date of Sample: Preferably before 12 th March 2016 Place of Submission: Purchase Department, Banas dairy, Post Box: 20, Palanpur Banaskantha, Gujarat Tel No: Format of EOI: EOI should be accompanied with all requisite documents and samples. The same should be enclosed in a sealed envelope and super-scriped with the Expression of Interest for Supply of Dry Fruits and Ice-Cream Raw Materials. Sample of each variant should be packed in separate individual packets. And each and every individual packed should mandatorily be clearly marked with following details: o o Name of the Bidder Description of Sample (Type) {in case of more than one offered samples for each variant} Note: In case of order been awarded,bidder will be required to supply material exactly as per sample which had been submitted by the bidder and approved by Banas Dairy. In case of any change in the quality of the material in future, bidder will be required to resubmit the sample to Banas Dairy and get fresh approval for alternate quality and till then the earlier approved sample will be treated as reference. Banas Dairy reserves the right to accept or reject any quotation, to reject quotations for some or all items and to cancel the entire bidding process at any point of time without assigning any reason. If any dispute or differences arises at any time between the two parties in respect of or concerning anything contained or arising out of contract shall be referred to sole arbitrator our Managing Director. The decision of arbitrator shall be final and binding on both the parties. Canvassing in any form will lead to disqualification of the bid For all legal matters and disputes, Palanpur court shall be the Jurisdiction Page 4 of 35

5 General Terms and Conditions After the submission of EOI, Bidder will be required to submit periodic quotation for the approved quality sample, time to time as and when invited for by Banas Dairy. Bidder will be required to quote FOR Banas Dairy all inclusive prices. Validity of Offer shall not be less than 7 days for PO generation (unless and otherwise as directed by Banas Dairy). And once the PO is generated, the same shall be valid till the supplies are completed as per PO. Ordered Material shall have to be delivered at Banas Dairy plant as per delivery schedule as mentioned in respective PO. Supplied material should be appropriately insured and in no case Banas Dairy shall be responsible for any loss in material during transit or till its satisfactory receipt at our Plant. After PO been awarded, Bidder will be required to supply the material as per delivery schedule as mentioned in Purchase Order. In case of delay in delivery, Banas Dairy reserves the right to affect the risk purchase and procure the material from alternate source at the risk and cost to the bidder to whom the PO had been awarded. In case of rejection of the material, bidder will be required to replace the material within 7 days from the date of the notification of the rejection. In case of failure of the same, necessary remedial actionsas deemed necessary by Banas Dairy shall be taken. Looking to criticality of material, Banas dairy reserves the right to split the order in one or two or more bidders. Payment Terms: 100% Payment shall be made within 30 days from the date of goods receipt at Banas Dairy. The officers of our Union shall be allowed to inspect the material and/or any document referred to in the EOI. If it is found that thedeclarations made by the bidder in EOI are false/ misleading/ faulty, the bidder shall be disqualified. Form C shall be issued by Banas Dairy. Maintaining ethical standards in business: It is highly necessary for the suppliers to ensure that business ethics are maintained at the highest degree with Our Union. In no case,banas Dairy will tolerate any unethical practice by the supplier by way of offering either cash or in kind or compensation in any form either to get the rejected material accepted or to get higher volume of the business than the approved quantity. By any chance if it comes to our notice that you or any of your employee/ representative/ Agent has tried to initiate such unfair business practices with any of our employee or any of the employee/ decision maker of our Union, even with/ without any documentary evidences, the same shall be considered as a cancellation of P.O. and we reserve our right to terminate/suspend the P.O. and the contract during any time without assigning any reason thereof. Force Majeure: If any Force Majeure situation arises, the Supplier shall promptly notify the Purchaser in writing of such conditions and the cause thereof. Unless otherwise directed by the Purchaser in writing, the Supplier shall continue to perform its obligations under the contract as far as is reasonably practical, and shall seek all reasonable alternative means for performance not prevented by the Force Majeure event. Purchaser's Instructions: The Purchaser may in his absolute discretion, issue from time to time drawings and/ or instructions, directions and clarifications which are collectively referred to as Purchaser's instructions. These instructions will be binding on the supplier. Approvals: The Supplier shall obtain all the necessary legal approvals. Page 5 of 35

6 List of Annexures Page 6 of 35

7 Annexure I: Format for EOI To, Purchase Department, Banaskantha District Co-operative Milk Producers Union Ltd., PO Box No.20, Banas Dairy, Palanpur Phone: to 85 Date: / / 2016 Wehave read all the terms and conditions as mentioned in Expression of Interest, and are interested to supply following Dry Fruits/ Raw Materials to Banas Dairy for Ice- Cream Production. We are trader / processors of dry fruit/ raw materials and have.. years of experience of supplying dry fruits/ raw materials to Ice Cream Manufacturing Plants and We, certify that we do comply all regulatory requirements of FSSAI and shall meet all FSSAI requirements while supplying material to Banas Dairy. We are interested in supplying following tick marked materials and hereby are submitting samples (as per Annexure III) and requisite documents (as per Annexure V) for each respective tick marked items for approval. Cashewnut Orange Jelly Pista KajuChikki Coconut Oil Mango Pulp Almond Draksh (Raisins) Honey Liq. Glucose We accept all the terms and conditions of Expression of Interest and we do not have any deviation/ disagreement with any terms. All the information filled and provided by us in this EOI is correct and in case if any information is found incorrect then my participation shall be cancelled for further process. Signature with Name of Authorized Person: Name of the Firm: FSSAI Registration No:. Page 7 of 35

8 Annexure II: Details of Requirement Type of Dry Fruit/ Raw Materials Tentative Requirement* Cashew nut kg Kaju Chikki kg Almond 8000 kg Orange Jelly kg Coconut Oil kg Draksh (Raisins) kg Pista 9000 kg Mango Pulp 8500 kg Honey 800 Kg Liquid Glucose 3300 Kg *Quantity indicated is tentative and actual requirement may vary as per Production Schedule (March to July 2016) Page 8 of 35

9 Annexure III: Technical Specifications 1) Product Specifications for Cashew Nut (Kaju Nut), LWP (large white pieces) General 1 It should be free from mould, living or dead insects, insect fragments, webbing, eggs, excreta, rodent or bird contamination, melamine, dirt, sand, stone, metal, fibres, added coloured,rodent contamination and other foreign matter 2 Nuts must be fleshy, even shape and should not be shrivelled. 3 It shall have a characteristic aroma and taste and free from any rancid/musty/fermented and any other objectionable smell or taste. 4 It is broken into more than two pieces and not passing through a 4.75mm IS sieve. 5 It should be received with Certificate of Analysis 6 It should be passed through metal detector Physical Properties Parameters Colour * Texture* Flavour and Taste* Standards White/ivory/light ash Oily solid Clean and Pleasant Chemical Specifications Parameters Standards Moisture %(Max)* 5.0% Sensory evaluation* Ok Extraneous vegetable matter* 1.0 max Damaged/Discolored units* 2.0 max Acidity of extracted fat as oleic acid 1.25 max Aflatoxin 0.03 max Microbiological Estimates PACKAGING & TRANSPORT Total Plate Count/ g, Max 40,000 cfu/g Coliform/ g, Max* Absent in 0.1g Yeast & Mould count/ g, Max 100 cfu/g E.coli/ g, Max Absent in 1g/ml Salmonella & Shigella/ 25 g, Max Absent in 25g/ml S. aureus/g Absent in 25 g/ml Clostridium botulinum Absent in 25g/ml Vibro Cholrea Absent in 25g/ml 1 Kaju nut should be packed in sealed tin flushed with nitrogen or in vacuum packed in LDPE bags. The outer tin/cbx must be marked with Name and address of manufacture/marketed by (if any),weight(gross/net), ingredient, expiry/best before Period, month & Year of mfg,, storage Page 9 of 35

10 condition (if any),nutritional Information, lot/batch/code number, any information required under PFA, Weight and measures act. 2 Pack size should be 20 to 25kg. 3 Material should not be in unsealed, damaged or wet condition or with any foreign matter present. 4 Carrier vehicle should be free from dust, dirt, any foreign matter as cement, cow dung etc and any objectionable smell. 5 All material in the carrier vehicle should be placed on a clean tarpaulin and also covered properly from top with a tarpaulin 6 Generally, consignment should not comprise of material of more than 2 batches Storage Condition Stored in a cool and dry dark place away from sunlight. The product shall also conform to any other requirements under the Food Safety and standards regulation-2011 Page 10 of 35

11 General 2) Product Specifications for Kaju Chikki for Butterscotch ice cream 1. It should be free from mould, lump, living or dead insects, insect fragments, webbing, eggs, excreta, rodent or bird contamination, dirt, sand, stone, metal, fibres, added coloured, rodent contamination and other foreign matter. 2. It must be even size and shape. 3. The product free from any rancid/musty/fermented, added colouring matter and any other objectionable powder, smell or taste. 4. It should be received with Certificate of Analysis 5. It should be passed through metal detector Physical Properties Parameters Colour and Odour- Flavour and Taste- Standards Golden yellow and butterscotch Butter scotch and sweet Pleasant Chemical Specifications Parameters Sensory evaluation * Standards Ok %Cashew- Min. 40% No. Of Chikki in 10g- 50 to 58 Microbiological Estimates Total Plate Count/ g, Max- 40,000 cfu/g Coliform/ g, Max- Absent in 0.1g Yeast & Mould count/ g, Max- Absent in 1g E.coli/ g, Max- Absent in 1g/ml Salmonella & Shigella/ 25 g, Max- Absent in 25g/ml S.aureus/g, Max- Absent in 1g Yeast & Mould count/ g, Max- Absent in 1g Anaerobic spore count/ g- Absent in 1g Listeria monocytogens/ g- Absent in 1g PACKAGING & TRANSPORT 1 Chikki should be packed in 1 kg LDPE bags properly sealed and 10 such bags packed in a corrugated box. (Preferably be vacuum packed). The outer bag/tin/ CBX must be marked with Name and address of manufacture/marketed by (if any),weight(gross/net), ingredient, expiry/best before Period, month & Year of mfg,, storage condition (if any),nutritional Information, lot/batch/code number, any information required under PFA, Weight and measures act. Page 11 of 35

12 2 Pack size should be 10 kg (10 bags of 1kg each.) 3 Material should not be in unsealed, damaged or wet condition or with any foreign matter present. 4 Carrier vehicle should be free from dust, dirt, any foreign matter as cement, cow dung etc and any objectionable smell. 5 Generally, consignment should not comprise of material of more than 2 batches Storage Condition Stored in a cool and dry dark place away from sunlight. The product shall also conform to any other requirements under the Food Safety and standards regulation-2011 Page 12 of 35

13 3) Title: Product Specifications for Almond (Badam) General 1 It should be free from mould, living or dead insects, insect fragments, webbing, eggs, excreta, rodent or bird contamination, melamine, dirt, sand, stone, metal, fibres, added coloured,rodent contamination and other foreign matter 2 Nuts must be fleshy, even shape and should not be shrivelled. 3 Almonds shall have a characteristic light sweet taste and free from any rancid/musty/fermented and any other objectionable smell or taste. 4 It should be received with Certificate of Analysis 5 It should be passed through metal detector Physical Properties Parameters Colour and Odour* Texture* Flavour and Taste* Standards Normal Oily solid Characteristic of the nut and Pleasant Chemical Specifications Parameters Standards Moisture %(Max) 5.0% Sensory evaluation * Ok Extraneous vegetable matter* Damaged/Discolored units, %* Acidity of extracted fat as oleic acid, % Aflatoxin,ppm 1.0 max 2.0 max 1.25 max 0.03max Microbiological Estimates Total Plate Count/ g, Max 40,000 cfu/g Coliform/ g, Max* Absent in 0.1g Yeast & Mould count/ g, Max 100 cfu/g E.coli/ g, Max Salmonella & Shigella/ 25 g, Max Absent in 1g/ml Absent in 25g/ml S. aureus/g Absent in 25 g/ml Clostridium botulinum Vibro Cholrea Absent in 25g/ml Absent in 25g/ml Page 13 of 35

14 PACKAGING & TRANSPORT 1. Almond kernels should preferably be vacuum packed in LDPE bags. The outer bag/tin/cbx must be marked with Name and address of manufacture/marketed by (if any),weight(gross/net), ingredient, expiry/best before Period, month & Year of mfg,, storage condition (if any),nutritional Information, lot/batch/code number, any information required under PFA, Weight and measures act. 2. Pack size should be 20 to 25 kg. 3. Material should not be in unsealed, damaged or wet condition or with any foreign matter present. 4. Carrier vehicle should be free from dust, dirt, any foreign matter as cement, cow dung etc and any objectionable smell. 5 All material in the carrier vehicle should be placed on a clean tarpaulin and also covered properly from top with a tarpaulin 6 Generally, consignment should not comprise of material of more than 2 batches Storage Condition Stored in a cool and dry dark place away from sunlight. The product shall also conform to any other requirements under the Prevention of Food Adulteration Rules, 1955 (as and when amended) (i.e. A 28.04) Page 14 of 35

15 General 4) Product Specifications for Orange jelly 1. Orange jelly means the product prepared by boiling fruit juice or fruit of sound quality, with or without water, expressing and straining the juice, adding nutritive sweeteners and concentrating to such a consistency that gelatinization takes place on cooling. (It should be conform to the PFA standard). 2. It shall be free from dirt, insect, lump, iron filing, rodent, other animal contamination, filth, metal fillings, black particle and other foreign matter. 3. It should be free from any fermented/objectionable odour or taste 4. The product shall not be syrupy, sticky or gummy and shall be clear, sparkling and transparent. 5. It size should be 10 mm to 12 mm 6. It should be received with Certificate of Analysis 7. It should be passed through metal detector Physical Properties Parameters Color and Odor* Texture* Flavor and Taste* Standards Orange Yellow Softy Cube Clean and Pleasant Chemical Specifications Parameters Standards Total soluble solids(m/m), min.* 65.0% Original fruit, min. 45.0% Microbiological Estimates Coliform/ g, Max* Absent in 0.1g Yeast & Mould count/ g, Max 40 cfu/g PACKAGING & TRANSPORT 1 Orange jelly should be packed in LDPE bags. The outer food grade jar must be marked with Name and address of manufacture/marketed by (if any),weight(gross/net), ingredient, expiry/best before Period, month & Year of mfg,, storage condition (if any),nutritional Information, lot/batch/code number, any information required under PFA, Weight and measures act. 2 Pack size should be 5 kg. 3 Material should not be in unsealed, damaged or wet condition or with any foreign matter present. 4 Carrier vehicle should be free from dust, dirt, any foreign matter as cement, cow dung etc and any objectionable smell. 5 All material in the carrier vehicle should be placed on a clean tarpaulin and also covered properly from top with a tarpaulin 6 Generally, consignment should not comprise of material of more than 1 batches Page 15 of 35

16 Storage Condition Stored in a cool and dry dark place away from sunlight. The product shall also conform to any other requirements under the Food Safety and standards regulation-2011 Page 16 of 35

17 General 5) Product Specifications for Refined Coconut Oil, Odorless 1) It is obtained by peeling, milling and drying the kernel of good quality coconut. 2) It shall be clear and free from rancidity, suspended or other foreign matter, separated water, added coloring or flavoring substances or mineral oil. 3) It should be physical refining and deodorized with steam. 4) It should be received with Certificate of Analysis 5) It should be passed through metal detector Physical Properties Parameters Colour and Odour- Texture* Flavour and Taste- Standards White and odourless Liquid but Granular is solid state. Clean and Pleasant Chemical Specifications Parameters Standards Moisture %(Max)- 0.1% Odourless - Yes Free Fatty Acid % oleic acid (Max)- 0.5% B.R. Reading at 40 0 C to 35.5 P. Value (Max)- 13 R.M. Value (Min)-- Iodine value- 7.5 to 10.0 Haxane contain (Max)- 5.00ppm Microbiological Estimates Total Plate Count/ g, Max Coliform/ g, Max- Absent in 1g Yeast & Mould count/ g, Max- E.coli/ g, Max- Salmonella & Shigella/ 25 g, Max- Absent in 1g Absent in 1g Absent in 25g S. aureus/g- Absent in 1 g Anaerobic spore count/g, Max- Listeria monocytogens/g, Max- Absent in 1g Absent in 1g PACKAGING & TRANSPORT 1 Coconut oil should be packed in food grade plastic carboys / drum,marked with Name and address of manufacture/marketed by (if any),weight(gross/net), ingredient, expiry/best before Page 17 of 35

18 Period, month & Year of mfg,, storage condition (if any),nutritional Information, lot/batch/code number, any information required under PFA, Weight and measures act 2. Pack size should be 200kg. 3. Material should not be in unsealed, damaged or wet condition or with any foreign matter present. 4. Carrier vehicle should be free from dust, dirt, any foreign matter as cement, cow dung etc and any objectionable smell. 5. Consignment should not comprise of material of more than 2 batches Storage Condition Stored in a cool and dry dark place away from sunlight. The product shall also conform to any other requirements under the Food Safety and standards regulation-2011 Page 18 of 35

19 General 6) Product Specifications for Draksh (Raisins) 1. It should be free from mould, living or dead insects, insect fragments, webbing, eggs, excreta, rodent or bird contamination, dirt, sand, stone, metal, fibres, added coloured, rodent contamination and other foreign matter 2. It must be even size and shape. 3. The product shall have pleasant taste flavour, free from any rancid/musty/fermented, added colouring matter and any other objectionable smell or taste. 4. It should be received with Certificate of Analysis 5. It should be passed through metal detector Physical Properties Parameters Colour and Odour- Flavour and Taste- Standards Uniform Clean and Pleasant Chemical Specifications Parameters Standards Moisture %(Max) 15.0% Sensory evaluation - Ok Damaged Raisins, max- 2.0% Sugared Raisins, max 15% Microbiological Estimates Total Plate Count/ g, Max- 40,000 cfu/g Coliform/ g, Max- Absent in 0.1g Yeast & Mould count/ g, Max- E.coli/ g, Max- Salmonella & Shigella/ 25 g, Max- 100 cfu/g Absent in 1g/ml Absent in 25g/ml S. aureus/g- Absent in 25 g/ml Clostridium botulinum- Absent in 25g/ml Vibro Cholrea- Absent in 25g/ml PACKAGING & TRANSPORT 1 Draksh should preferably be vacuum packed in LDPE bags. The outer bag/tin/cbx must be marked with Name and address of manufacture/marketed by (if any),weight(gross/net), ingredient, expiry/best before Period, month & Year of mfg,, storage condition (if any),nutritional Information, lot/batch/code number, any information required under PFA, Weight and measures act. 2 Pack size should be 20 to 25 kg. Page 19 of 35

20 3 Material should not be in unsealed, damaged or wet condition or with any foreign matter present. 4 Carrier vehicle should be free from dust, dirt, any foreign matter as cement, cow dung etc and any objectionable smell. Storage Condition Stored in a cool and dry dark place away from sunlight. The product shall also conform to any other requirements under the Food Safety and standards regulation-2011 Page 20 of 35

21 General 7) Product Specifications for Pistachio Nut 1 It should be free from mould, living or dead insects, insect fragments, webbing, eggs, excreta, rodent or bird contamination, melamine, dirt, sand, stone, metal, fibres, added coloured,rodent contamination and other foreign matter 2 Nuts must be fleshy, even shape and should not be shrivelled 3 The product shall have pleasant taste flavour, free from any rancid/musty/fermented and any other objectionable smell or taste. 4 It should be received with Certificate of Analysis 5 It should be passed through metal detector Physical Properties Parameters Colour and Odour* Texture* Flavour and Taste* Standards Normal Oily solid Clean and Pleasant Chemical Specifications Parameters Standards Moisture % (Max)* 7.0% Sensory evaluation * Ok Unopened shells, max* 2.0 Empty Shells, max.* 1.00 Microbiological Estimates PACKAGING & TRANSPORT Total Plate Count/ g, Max- 40,000 cfu/g Coliform / g, Max*- Absent in 0.1g Yeast & Mould count/ g, Max- E.coli / g, Max- Salmonella & Shigella / 25 g, Max- 100 cfu/g Absent in 1g/ml Absent in 25g/ml S. aureus/g- Absent in 25 g/ml Clostridium botulinum- Vibro Cholrea- Absent in 25g/ml Absent in 25g/ml 1 Pistachio nut should preferably be vacuum packed in LDPE bags. The outer bag/tin/cbx must be marked with Name and address of manufacture/marketed by (if any),weight(gross/net), ingredient, expiry/best before Period, month & Year of mfg,, storage condition (if any),nutritional Information, lot/batch/code number, any information required under PFA, Weight and measures act 2 Pack size should be 20 to 25 kg. Page 21 of 35

22 3 Material should not be in unsealed, damaged or wet condition or with any foreign matter present. 4 Carrier vehicle should be free from dust, dirt, any foreign matter as cement, cow dung etc and any objectionable smell. 5 Generally, consignment should not comprise of material of more than 2 batches Storage Condition Stored in a cool and dry dark place away from sunlight. The product shall also conform to any other requirements under the Food Safety and standards regulation-2011 Page 22 of 35

23 8) Product Specifications for canned Alphanso Mango Pulp GENERAL 1. Alphanso Mango Pulp shall be prepared by making a pulp of fresh, clean and ripe mangoes picked at the proper stage of maturity. The mangoes used shall be free from damage caused by insects, diseases, etc. 2. It shall be free from dirt, insect, iron filing, rodent, other animal contamination, filth, metal fillings, and other foreign matter such as peel and fibrous tissue. 3. It should be sweet in taste free from any fermented/objectionable odor or taste and artificial coloring matter and flavoring. 4. The pulp when packed in natural form shall container minimum 95 percent mango pulp. 5. Canned mango pulp shall score not less than 85 points. It shall possess a good body, uniform color, good consistency, normal characteristic taste and flavors and practically free from defect. 6. The container shall be well filled with the product shall occupy not less than 90.0% of the net weight of the container, when packed in the rigid container 7. It should be received with Certificate of Analysis 8. It should be passed through metal detector A Physical Properties Parameters Color and odour* Texture* Flavor and Taste* Standards Uniform golden and characteristic of the product Good consistency thick uniform liquid Sweet and pleasant aroma B. ANALYTICAL CHARACTERISTICS S.No. Parameter Standard 1 Sensory evaluation (panel of 5 judges)* Ok 2 ph* 3.5 to %TS(brix)* 14 to 20 4 %Acidity(m/m) %,expressed as anhydrous citric acid * 0.40 to Acid insoluble ash, precent by mass, max Vacuum of the can in mm, min. 150 C Microbiological Estimates Total Plate Count/ g, Max 5000 cfu/g Coliform / g, Max* Absent in 0.1g Yeast & Mould count/ g, Max 100 cfu/g E.coli / g, Max Absent in 1g/ml Salmonella & Shigella / 25 g, Max Absent in 25g/ml S. aureus /g Absent in 25 g/ml Clostridium botulinum Absent in 25g/ml Vibro Cholrea Absent in 25g/ml Page 23 of 35

24 D PACKAGING & TRANSPORT 1. Alphanso mango pulp should be packed in internally food grade lacquered cans ( it shall be acid resistant). It should be marked with Name and address of manufacture/marketed by (if any),weight(gross/net),ingredient, expiry/best before Period, month & Year of mfg,, storage condition (if any),nutritional Information, lot/batch/code number, any information required under PFA, Weight and measures act 2. Pack size should be 3.1 kg. 3. Material should not be in unsealed, damaged or wet condition or with any foreign matter present. 4. Carrier vehicle should be free from dust, dirt, any foreign matter as cement, cow dung etc and any objectionable smell. 5. All material in the carrier vehicle should be placed on a clean tarpaulin and also covered properly from top with a tarpaulin. D. STORAGE CONDITIONS Stored in a cool and dry dark place away from sunlight. The product shall also conform to any other requirements under the Food Safety and standards regulation-2011 Page 24 of 35

25 9) Product Specifications for Honey A GENERAL 1 Honey produced by honey bees from the nectar of blossoms or from secretions of plants which honey bees collect, transform store in honey combs for ripening. 2 It is viscous syrup, transparent with light or dark brown. 3 It should be free from fermentation, infestation, dirt or other suspended, scum, pieces of bee wax, sediment, extraneous/foreign matter, mould growth,the fragments of bees, other insects, food additives and added flavouring agents. 4 It should have characteristic natural sweet taste free from fermented/objectionable smell or taste. 5 It should be received with Certificate of Analysis 6 It should be passed through metal detector A Physical Properties Parameters Colour and Odour* Texture* Flavour and Taste* Standards Transparent with light to dark brown and pleasant odour Liquid viscous syrup Natural sweet taste and pleasant B. ANALYTICAL CHARACTERISTICS S.No. Parameter Standard 1 %Moisture, max.* 25 2 %Total reducing sugars, min %Ash, by mass* %Acidity(Expressed as formic acid) Fiehe s test* Negative 6 Hydroxy methyl furfural(hmf),mg/kg, max 80 7 Specific gravity at 27 C %Sucrose, max. 5 9 Fructose-Glucose ratio, min Amiline choloride test Negative 11 ph 3.2 to Sensory evaluation (panel of 5 judges)* Ok *If Fiehe s test is positive, and hydorxy methyl furfural (HMF) content is more than 80 miligram/kilogram the fructose glucose ratio should be 1.0 or more C. PACKAGING & TRANSPORT 1 Honey should be packed in food grade jar and get the label/replica of the grade (i.e. standard, grade A and special), marked with Name and address of manufacture/marketed by (if any), Weight (Gross/Net), ingredient, expiry/best before Period, month & Year of mfg,, storage condition (if any), Nutritional Information, lot/batch/code number, any information required under PFA, Weight and measures act and Agmark. 2 Pack size should be 1kg, Page 25 of 35

26 3 Material should not be in unsealed, damaged or wet condition or with any foreign matter present. 4 Carrier vehicle should be free from dust, dirt, any foreign matter as cement, cow dung etc and any objectionable smell. 5 Generally, consignment should not comprise of material of more than 2 batches. D. STORAGE CONDITIONS Stored in a cool and dry dark place away from sunlight. The product shall also conform to any other requirements under the Food Safety and standards regulation-2011 Page 26 of 35

27 10) Product Specifications for Liquid Glucose GENERAL 1 Liquid Glucose is prepared by controlled hydrolysis of starch. It is a refined and concentrated noncrystallisable aqueous solution of d-glucose, maltose and other polymers of d-glucose. 2 It is viscous syrup, transparent with slight yellowish/greenish tinges. 3 It should be free from fermentation, infestation, dirt or other suspended, sediment, extraneous/foreign matter, mould growth and added sweetening/flavouring agents. 4 It should have characteristic sweet taste free from fermented/objectionable smell or taste. 5 It should be received with Certificate of Analysis 6 It should be passed through metal detector A Physical Properties Parameters Colour and Odour* Texture* Flavour and Taste* Standards Transperent with slight yellowish/greenish tinges and odourless Liquid viscous syrup Sweet taste B. ANALYTICAL CHARACTERISTICS S.No. Parameter Standard 1 %Total solids, min.* 80 2 %Ash,% by mass, max ph (50% aqueous sol.) at 25 C* Sulphur di-oxide, max Arsenic, max Lead, max Copper,max 5.0 C. PACKAGING & TRANSPORT 1 Liquid Glucose should be packed in food grade plastic carboys / drum, marked with Grade of material Name and address of manufacture/marketed by (if any),weight(gross/net), ingredient, expiry/best before Period, month & Year of mfg,, storage condition (if any),nutritional Information, lot/batch/code number, any information required under PFA, Weight and measures act 2 Pack size should be 300kg, 3 The containers should be marked with the ISI Certification mark 4 Material should not be in unsealed, damaged or wet condition or with any foreign matter present. 5 Carrier vehicle should be free from dust, dirt, any foreign matter as cement, cow dung etc and any objectionable smell. 6 Generally, consignment should not comprise of material of more than 2 batches. D. STORAGE CONDITIONS Stored in a cool and dry dark place away from sunlight. Page 27 of 35

28 The product shall also conform to any other requirements under the Food Safety and standards regulation-2011 Please Note: Initial acceptance of goods is not the final acceptance of quality There shall be no dispute on the results as determined by Banas Dairy. In case materials are found substandard at our plant level, on receipt of the same Banas Dairy reserves the right to reject the material out rightly. Labor Charges, if any will also be recovered from the bidder. Banas Dairy reserves the right to send your material for testing at any laboratory of our choice and in case the result is found unsatisfactory, it also reserves the right to take any action as deemed fit. Page 28 of 35

29 Annexure IV: Sample Requirement Type of Dry Fruit/ Raw Materials No of Sets to be submitted Sample Size of each Set Cashew nut Two Sets 250 Gms Kaju Chikki Two Sets 250 Gms Almond Two Sets 250 Gms Orange Jelly Two Sets 300 Gms Coconut Oil Two Sets 400 Gms Draksh (Raisins) Two Sets 250 Gms Pista Two Sets 250 Gms Mango Pulp Two Sets 300 Gms Honey Two Sets 250 Gms Liq. Glucose Two Sets 400 Gms Page 29 of 35

30 Annexure V: Documents to be submitted along with Sample 1. A copy of Valid FSSAI License / Registration 2. A copy of GMP,ISO, FSSC, HALAL, EMS, EnMS, EIA certificate (If available) 3. COA of material against our requirement on letter head 4. Food Grade Quality Certificate on letter head 5. Provide free Sample and Quantity as per FSSAI requirement 6. Chemical, Physical and Biological characteristics of material 7. Origin: 8. Method of production: Flow Diagram (Raw material to receiving at our site) 9. List of Physical, Chemical and microbial Hazards and control measures (Raw material to receiving at our site) 10. Material Packaging and Delivery Method 11. Storage condition and shelf life 12. Material Safety Data sheet ( MSDS ) 13. Test Report from NABL Accredited Lab as per our specification (not later than six months) 14. Form E (Form of Guarantee)as per FSSAI 15. SOP for Traceability system of material 16. Any quality or food Safety related material issue to be resolved within 48 hours 17. Our Dairy personal will visit at supplier site at any time 18. A copy of Product / Material recall policy on letter head 19. Client list Details Company name, Person Name, Contact no and mail id 20. Labeling on pack / Carton as per FSSAI requirement Page 30 of 35

31 Annexure VI: List of Purchase Orders Name of thesupplier: Supply ofdry Fruits/ Raw MaterialsduringFeb 2013 to Jan 2016: Name of Dairy/ Reputed Organization Dry Fruit Type Month Supplied Qty (Kgs) TotalValue (in Rs Lacs) Note:PurchaseOrdercopiesshouldbeenclosedinsupport oftheabove. Date: Seal of Company & Signature of Authority Page 31 of 35

32 Annexure VII: EOI Data Sheet The following specific data for this Tender Enquiry shall complement, supplement, or amend the provisions in the Invitation in Tender and Instructions to Bidders. Whenever there is a conflict, the provisions herein shall prevail over those in the ITB Name of the Purchaser: Banaskantha District Co-operative Milk Producers Union Ltd., Palanpur Description of Goods: Supply of Dry Fruits and Ice- Cream Raw Materials Purchaser s Address: PB NO: 20, Palanpur , Banaskantha, Gujarat, India Submission of Queries on EOI Document: Not later than 11/03/2016 till 15:00 hours, to the following tender@banasdairy.coop Pre- Bid Meeting: No Pre-Bid Meeting Required number of copies of the Tender: Two (Original plus one photocopy and clearly mention ORIGINAL& COPY on photocopy). The address for Tender submission: Purchase Department, Banaskantha District Co-operative Milk Producers Union Limited PB NO 20, Palanpur : , Dist : Banaskantha Due date (Deadline) for EOI submission: 12/03/2016 at 1.30PM Page 32 of 35

33 Annexure VIII: Vendor Registration Form Banaskantha District Cooperative Milk Producers' Union Ltd., Banas Dairy, Post Box No. 20, Palanpur : , Phone : to Fax : , tender@banasdairy.coop, Note: This form is to be only filled by bidders, who have not provided the same earlier Please mark all such columns as NOT APPLICABLE where you cannot provide information. ADDRESS Name of the Vendor *Mandatory (This shall be the registered name of the firm. With the same name payments to party will be released) (CAPITAL LETTERS) Address of Head Office *Mandatory Street-1 Street 2 City District Name State Pin Code Telephone (1) LL : (2) Mob : STD Code: Fax -id Company Web Site (if any) Name and Designation of Contact Person(s) Note :- If HO Office /Branch Office / Factory having in different state please give Bank details / Tax Details in separate sheet. Address of Branch (If any) Street 1 Street 2 City State Pin Code Telephone Fax -id Name & Designation of Contact Person(s) Address of Factory / Factories / Subsidiaries / Sister Concerns (If any) Street City State Pin Code Telephone Fax -id Name & Designation of Contact Person Please use separate sheets if required ORGANIZATION DETAILS Status of Organization Tick ( ) appropriate option. Proprietary / Partnership / Company / LLP Name of Business Nature of Enterprise Investment in Plant & Machinery: * Mandatory if applicable and pl. mention the MSMED Registration No. Date Page 33 of 35

34 and Category micro, small, Medium IF NOT, PLEASE MENTION N/A If you are under MICRO, SMALL & MEDIUM ENTERPRISES DEVELOPMENT (MSMED) ACT MSMED Registration Certificate is Required Year of Establishment Registration Number (as per certificate from ROC/ Registrar of Firms. Name & Address of the Owner / Partners / Directors BANK DETAILS * Mandatory Bank Account No. Name of the Bank Bank Address Bank City Bank Branch IFSC RTGS / NEFT No. Branch Code EXCISE DETAILS Excise Registration No. Excise Range Excise Division Excise Commissionerate CST No. VAT(TIN) PAN Service Tax Registration No Service Category Service Tax Commissionerate Service Tax Commissionerate range Work Contract Tax Registration No. SERVICE DETAILS OF ORGANISATION Describe firm s major field(s) of Operation/Product range. Installed Capacity Average Monthly Production Sources of major Raw Materials Value of average raw materials inventory maintained Is Sub Vendor approval carried out by you for your vendors? Make/Type / Value of machines used. Please attach details. Manufacturing facilities available at work place.(please attach details) Do you have separate Inspection Cell? Inspection & Testing facilities available at work. (Please attach details) Quality Control is responsible to whom? Sr.No. Name Designation Address (Attach separate Sheet if Required) DECLARATION Page 34 of 35

35 The above information is true in all respects and we undertake to inform you about any change in the above particulars regarding our business from time to time. We also undertake the responsibility that in no case we will employ any consultant to deal with BKDCMPU Ltd., Palanpur Mandatory fields are marked with an asterisk (*) Note :The vendor creation will be made based on the information furnished by you in the above form for vendor registration. If, at any time in future, it comes to the knowledge of the management that any of this information is incorrect or any relevant information has been withheld then you are liable to be black listed without any notice in lieu thereof. As a part of vendor registration, the copy of following supporting documents must be required and all details (whatever applicable) to be filled in the vendor registration form. 1) PAN Card 5) CST & VAT Registration 2) Demand Draft of Rs. 100 against Tender Fees Non Refundable 6) Cancelled Cheque 3) Excise Registration Certificate 7)Service Tax Registration certificate 4) Partnership Deed/Trade License 8) List of Directors/Partners on company s Letter Head. 9) Registration Certificate from ROC (in case of Companies) Date : Place : For Office Use Only Name & Signature of Proprietor/Partner/ Chief Executive under Proper Seal Concerned Dept. Head Vendor Registration No. Date : O.S.D. (Comm.) Page 35 of 35