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Supply and Delivery of Food/Ingredients Tender - 143670122

The SAN PEDRO RELOCATION CENTER NATIONAL HIGH SCHOOL has issued a Tender notice for the procurement of a Supply and Delivery of Food/Ingredients for the Preparation of Hot Meals for the School Based Feeding Program (Sbfp) Sy. for 2026-2027 in the Philippines. This Tender notice was published on 20 Jun 2026 and is scheduled to close on 30 Jun 2026, with an estimated Tender value of PHP 237820.00. Interested bidders can access detailed Tender information, eligibility criteria, and complete bidding documents by referencing TOT Ref No. 143670122, while the tender notice number is Supply and Delivery of Food/Ingrediets for the Pre and Registering on the platform.

Procurement Summary

Country: Philippines

Summary: Supply and Delivery of Food/Ingredients for the Preparation of Hot Meals for the School Based Feeding Program (Sbfp) Sy. for 2026-2027

Deadline: 30 Jun 2026

Posting Date: 20 Jun 2026

Other Information

Notice Type: Tender

TOT Ref.No.: 143670122

Document Ref. No.: Supply and Delivery of Food/Ingrediets for the Pre

Competition: ICB

Financier: Self Financed

Purchaser Ownership: Public

Tender Value: PHP 237820.00

Purchaser's Detail

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Tender Details

Tender are invited for Supply and Delivery of Food/ingredients for the preparation of Hot Meals for the School Based Feeding Program (SBFP) SY. For 2026-2027
Procurement Mode : Negotiated Procurement - Small Value Procurement (Sec. 34)
Classification : Goods
Category : Food Stuff
Contract Duration : 92 Day/s
Budget for the Contract : PHP 237, 820.00
Area of Delivery : Laguna
Description : Unit Item Description Quantity
Hot meals Ingredients for 92 feeding days for 55 Beneficiaries
g White Rice 281, 113.4
"Ground Pork Picadillo Soup (5 cycles):
Schedule: July 6, Aug. 3, Aug. 31 Sept. 28, Oct. 26, 2026)"
ml Cooking oil 1, 718.8
g Garlic 825.0
g Onion white 1, 718.8
g Pork, liempo, lean, ground 20, 625.0
ml Water 41, 250.0
g Salt, iodized 412.5
g Black pepper, ground 17.2
g Carrots 3, 437.5
g *Sayote/Chayote 9, 075.0
g Malunggay 20, 625.0
g All-purpose flour 3, 437.5
g Cornstarch 6875
g Baking powder 825
g Salt, iodized 275
g Black pepper, ground 17.1875
ml Water (ice cold) 687.5
g Kalabasa, fruit 20625
pc Banana 275
"Chicken Tinola: (5 Cycles)
Schedule: July 7, Aug. 4, Sept. 1, Sept. 29, Oct. 27, 2026"
g Garlic bulb 1, 069.8
g White onion 332.8
g Ginger 1, 020.3
g *Chayote/Sayote 13, 447.5
g Malunggay leaves 698.5
g Whole chicken 31, 944.0
ml Vegetable cooking oil 618.8
ml Purified water 19, 250.0 ...

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