The VINNYTSIA EDUCATIONAL AND REHABILITATION CENTER "GNIZDECHKO" OF THE VINYNAT REGIONAL COUNCIL has issued a Tender notice for the procurement of a Meat in the Ukraine. This Tender notice was published on 29 Jan 2026 and is scheduled to close on 30 Jan 2026, with an estimated Tender value of UAH 557200. Interested bidders can access detailed Tender information, eligibility criteria, and complete bidding documents by referencing TOT Ref No. 134619850, while the tender notice number is UA-2026-01-27-011311-a and Registering on the platform.

Expired Tender

Procurement Summary

Country: Ukraine

Summary: Meat

Deadline: 30 Jan 2026

Posting Date: 29 Jan 2026

Other Information

Notice Type: Tender

TOT Ref.No.: 134619850

Document Ref. No.: UA-2026-01-27-011311-a

Financier: Self Financed

Purchaser Ownership: Public

Tender Value: UAH 557200

Purchaser's Detail

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Tender Details

Purchase type: goods Classifier and its corresponding code: DK 021:2015: 15110000-2 — Meat Delivery is daily, in small batches of 5-15 kg. Postpaid within 30 days of delivery. Poultry fillet should be chilled, fresh. Meat color from pale pink to pink. The meat of the highest grade must correspond to the organoleptic indicators of the corresponding product. Beef meat should correspond to the characteristics of young veal. Color - from light pink to red. The smell of meat should be characteristic good quality meat without extraneous odors. The product must have the necessary marking (date and time of manufacture). The flesh and tenderloin must be unfrozen, without veins and films, without remnants of skin and internal bones Name Classifier and its corresponding code Quantity/Measurement units Place of delivery Date of delivery Name DK 021:2015: 15110000-2 — Meat Delivery daily, in small batches of 5-15 kg. Postpaid within 30 days of delivery. Poultry fillet should be chilled, fresh. Meat color from pale pink to pink. The meat of the highest grade must correspond to the organoleptic indicators of the corresponding product. Beef meat should correspond to the characteristics of young veal. Color - from light pink to red. The smell of meat should be characteristic good quality meat without extraneous odors. The product must have the necessary marking (date and time of manufacture). The flesh and tenderloin must not be frozen, without veins and films, without remnants of skin and internal bones ...

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