Procurement Summary
Country : Tanzania
Summary : Pre-qualification of Suppliers for Supply of Efficient Firewood Cookstoves, Provision of Carbon Project Registration and Management Services in Tanzania
Deadline : 27 Mar 2024
Other Information
Notice Type : Tender
TOT Ref.No.: 99124450
Document Ref. No. : EOI- TZA24EOI003
Competition : ICB
Financier : World Food Programme (WFP)
Purchaser Ownership : Public
Tender Value : Refer Document
Purchaser's Detail
Purchaser : WORLD FOOD PROGRAMME (WFP)
Tanzania, United Republic of
[Disclaimer: For Exact Organization/Tendering Authority details, please refer the tender notice.]
Tanzania
Email :tanzania.vendormanagement@wfp.org
Tender Details
WFP hereby invites qualified and competent suppliers duly registered in Tanzania with the relevant authorities and have legal authorization to provide such goods and services to express their interest not later than 22 March 2024 by emailing to Tanzania.VendorManagement@wfp.org, Subject: EOI- TZA24EOI003: Pre-Qualification of suppliers for Supply of efficient firewood cookstoves, Provision of carbon project registration and management services in Tanzania. WFP shall send to all applicants who express their interest an Expression of interest letter that details the i) purpose of the EOI; ii) how to prepare and submit your EOI and iii) the EOI Form. In order to particpate in the prequalification exercise, interested applicants must complete and return to the email address: Tanzania.VendorManagement@wfp.org all duly completed forms and supporting documents by 27 March 2024, 10hours East Africa time. All requests for clarifications and questions strictly relating to this invitation should be sent via email to: Tanzania.VendorManagement@wfp.org Please note that this is not an Invitation To Tender. Rates/prices are not required at this stage, and this invitation does not bind World Food...
Publish Date: 20-Mar-2024
UN Orgnization: WORLD FOOD PROGRAMME (WFP)
Type of Notice: Request for EOI
Documents
Tender Notice
1.-Advert-for-EoI-for-Supply-of-Cooking-002-.pdf