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The MUNICIPAL STATE INSTITUTION "SEMEYSKY CENTER FOR THE PROVISION OF SPECIAL SOCIAL SERVICES NO. 2" OF THE DEPARTMENT OF COORDINATION OF EMPLOYMENT AND SOCIAL PROGRAMS OF THE ABAY REGION has issued a Tender notice for the procurement of a Purchase of Food Products, Amt: 19074300.00 in the Kazakhstan. This Tender notice was published on 26 May 2026 and is scheduled to close on 28 May 2026, with an estimated Tender value of KZT 19074300.00. Interested bidders can access detailed Tender information, eligibility criteria, and complete bidding documents by referencing TOT Ref No. 142034846, while the tender notice number is 17064848-1 and Registering on the platform.
Procurement Summary
Country: Kazakhstan
Summary: Purchase of Food Products, Amt: 19074300.00
Deadline: 28 May 2026
Posting Date: 26 May 2026
Other Information
Notice Type: Tender
TOT Ref.No.: 142034846
Document Ref. No.: 17064848-1
Competition: ICB
Financier: Self Financed
Purchaser Ownership: Public
Tender Value: KZT 19074300.00
Purchaser's Detail
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Email: Login to see tender_detailsLogin to see details Tender Details Lots: Semolina, premium quality, from a mixture of soft wheat varieties with the addition of no more than 20% durum wheat, packaged in individual soft packaging weighing no more than 0.7 - 0.8 kg. Availability of a certificate of conformity. The packaging must provide safety, security and quality of the goods during their shelf life in accordance with the requirements. Information about product quality requirements must be contained on the label, tags, insert sheets in the state and Russian languages. GOST 7022-2019 | Beef on the bone (chilled). ST RK 1759-2008. Product characteristics: type - cattle meat (beef); condition - chilled (frozen is allowed as agreed with the Customer); category - not lower than category I; cutting - beef on the bone; parts of the carcass - hip (back) part on the bone or equivalent parts, suitable for preparing first and second courses (soups, broths, boiled and stewed dishes); pieces should be cut into parts convenient for culinary processing; not allowed presence of bone fragments; the meat must be cleaned of coarse tendons, cartilage and excess fat; color - from red to dark red, characteristic of fresh meat; smell: characteristic of fresh beef, without foreign odors; consistency - dense, elastic; Not signs of spoilage, mucus, chapping are allowed; re-freezing is not allowed; The presence of added water, phosphates and other substances that increase the weight of the product is not allowed. Products must provide... Documents
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