Successive deliveries of foodstuffs listed in Parts 1 to 13:

Part 1

paprykarz

fish salad

fish in tomatoes

Part 2

konserwa drobiowa

breakfast delicacy

Part 3

Poultry pate

alupak poultry pate

Part 4

granulated black tea

cereal coffee

tea drink

cocoa

Part of the 5th

Citric acid

ground sweet pepper

allspice

ground black pepper

Dill dried

bay leaf

marjoram

parsley dried

universal spice (vegetable) powder

seasoning for liquid soups

spirit vinegar

mustard

edible salt

BREADCRUMBS

minced garlic

Provencal herbs

ground cinnamon

seasoning for bigos

pudding

seasoning for minced meat

Part of the 6th

soybean granules

soy cube

soy cutlets ala pork chops

Part of the 7th

instant sour soup powder

mushroom sauce powder

chicken broth

Part of the 8th

tomato paste

canned peas

canned beans

Swedish dinner salad

leczo pieczarkowe

soy pate

Part of the 9th

Marmolada

jam

Part of the 10th

dairy products, art. r

part 11 chicken eggs

Canned fish must be supplied in original, undamaged, sealed, properly labelled in Polish, metal cans having a manual opening handle without the use of a mechanical opener (the opener itself), with the information provided on the name of the product, the quantity, expiry date and name and address of the manufacturer.

The minimum shelf life of canned fish at the time of delivery, from the date of production, should be at least 12 months

Alupak packaging is not allowed.

1.Paprika (2500 kg)-fish meat crushed with the addition of rice, vegetables, tomato paste, oil and spices.

packaging: can with self-opener ; weight from 260 to 330g. The Supplier undertakes to supply products with one constant weight

The contents of the can after opening shall consist of a mixture of minced sea fish meat in an amount of not less than 35 % and rice, vegetables, tomato concentrate, oil and spices; all canned ingredients should be evenly mixed; a small amount of separated oil is allowed.

color: characteristic of the ingredients used, slight darkening of the texture is allowed: juicy, non-uniform,

Taste and smell: Characteristic of the ingredients used, harmonized, without aftertaste or foreign odors

Appearance: The mirror forms a salad mass with visible grains of rice; a small amount of excreted oil is allowed

2.Sa fish patch (2500 kg)mixture of shredded meat of mackerel, herring fish in an amount of not less than 40% and onions, parsley, tomato paste, oil and spices

Texture:juicy, heterogeneous, palpable particles of meat and vegetables - allowed slightly dry or fibrous

composition : minced fish meat with the addition of vegetables, oil and aromatic and flavoring additives; Fish content in relation to the net weight declared min. 40%

Taste and smell: characteristic of a given range of canned food, sauce and additives used, without foreign flavors or smells

All ingredients of canned food should be evenly mixed; a small amount of excreted oil is allowed

packaging: can with self-opener ; weight from 260 to 330g

Supplier undertakes to provide products with a single, fixed weight

3.Fish in tomatoes(1500kg)

packaging: can with self-opener ; weight from 260 to 330g

Supplier undertakes to provide products with a single, fixed weight

Canned fish must be delivered in original, undamaged, tight, closed, correctly marked in Polish cans, with information on the name of the product, quantity, expiry date and the name and address of the manufacturer. Fish content in relation to the net weight declared min. 60%

composition: fillets, gutted fish carcasses or bells, steamed, in tomato sauce

Tomato sauce: a sauce whose primary ingredient is tomato paste, with the addition of oil, acetic acid, sugar, salt, spices and flour and vegetables or some of these ingredients.

Color of the sauce: from light glast-red to dark red, suitable for the ingredients used

Taste and smell: characteristic of the assortment of canned food, sauce and additives used, spicy tomato with a palpable aftertaste of the additives used, harmonized,

Appearance: the mirror is fillets or carcasses or a bell of fish in the sauce, the excreted oil is allowed; the carcasses of the fish are layered alternately,

Texture: soft and juicy, without foreign flavors or smells

1.SKIMMED-MILK POWDER (granulated milk powder) product obtained by removing water from skimmed milk ; without admixture of vegetable fats

water content: not more than 4%, minimum protein content -34%shelf life minimum 3 months counted from the date of delivery to the customer's warehouse

appearance: loose granules of white cream -uniform color, with a smell characteristic of pasteurized milk without aftertastes and foreign odors

The Ordering Party does not allow the possibility of deliveries of confectionery milk.; in the event that during cooking the milk "weighs" - the ordering party requires the change of milk to another species corresponding to generally accepted standards

disqualifying features: contamination by antibiotics and other inhibitory substances, mechanical impurities, mold bloom, signs of spoilage, rancidity, permanent clumping, color change, foreign odors and aftertastes, mechanical damage to packaging, its impurities, lack of marking

in unit packages up to 20 kg )- 2500 kg

2.MELTED CUBE (melted, milk-fat product, in which rennet cheeses have been partially replaced by hardened vegetable fat with a fat content of min. 16%, unit packaging: cube 100g; Ingredients: cheese, water, vegetable fat up to 12%, milk powder, milk proteins, starch, whey powder, emulsifying salts, salt; immediate packaging must not be damaged, the shape of individual units regular (with a base shape similar to a rectangle), smooth surface, the flesh is relatively soft, elastic, uniform throughout the cube, natural colour, uniform throughout the mass; taste and smell - characteristic of the appropriate type of processed product with a specific melting aftertaste, taste and smell mild or spicy, Consistency, lubricating, uniform, without graininess. Colour uniform, with visible particles in the colour corresponding to the introduced additives.

labelled, with a's 'use by' date and chemical and raw material composition marked on each piece; disqualifying features: the taste and smell of deer, burning, bland and bitter, are unacceptable. it is unacceptable to have symptoms of spoilage, fermentation, rancidity, moldiness, discolouration, foreign aftertastes and odors, taste of the fawn, burning, bland, soapy, bitter adulteration of fat content, packages mechanically damaged, unmarked, dirty, deformed shapes; bulk packaging: carton max 10 kg; minimum shelf life: 60 days from the date of delivery to the customer's warehouse)-2000 kg

3.CREAM (SWEET) - a layer of fat that is formed naturally on the surface of milk by slowly caking emulsifying fat globules. If it is removed from the surface of the milk by collection or extraction from the milk by centrifugation in a cream separator, it has, among other milk constituents, a relatively high fat content; sterilized or pasteurized cream, sweet, with a fat content of 12% ; Appearance and colour :p thyea homogeneous, without lint of cut cheesecake, without whey stagnation, in the case of non-homogenized cream, a slight stagnation of fat, uniform and light cream to cream is allowed; Taste and smell : Taste clean, slightly sweet, light smell and aftertaste of pasteurization, unacceptable taste and foreign smell except light smell and aftertaste of pasteurization

Consistency : Liquid, uniform throughout the mass; without fat lumps; slightly sling disqualifying features: it is unacceptable to develop symptoms of spoilage, fermentation, rancidity, moldiness ) shelf life : min 15 days from the date of delivery to the recipient's warehouse -2600 l

4.NATURAL HOMOGENIZED CHEESE - 500 kg

5.GRANULATED CHEESE (RURAL) -700 kg

6.HOMOGENIZED VANILLA CHEESE -2000 kg

7.FROMAGE CHEESE -1100 kg

8.YELLOW CHEESE TYPE GOUDA-200 kg

9.NATURAL YOGURT-1200 kg

10.COTTAGE CHEESE LEAN 200G -7500 kg

Food eggs

Eggs in the shell derived from the domestic hen.

Eggs M-eggs defined in weight category as medium, weighing between 53 g and 63 g

quality requirements: eggs conforming to grade A, according to category M (medium), eggs must be marked in accordance with the standard, large packs must bear a label or sticker with information containing the name or number of the producer and the address, quality class, weight grade, packing date,

Organoleptic requirements for class A eggs

L.p. Features Requirements

1. Shell of normal shape, clean, undamaged, unwashed, uncleaned

2. Chamber with a height not exceeding 6mm, fixed, marked extra in eggs, with a height not exceeding 4mm

3. Protein transparent, dense, without foreign bodies

4. Yolk Poorly visible, spherical, weakly mobile when turning the egg, returning to the central position, without foreign bodies

5. Invisible germ cell

6. Specific smell, no foreign smell

Chemical requirements:

Contents of contaminants and pesticides in the product in accordance with currently applicable law:

Commission Regulation (EC) No 2295/2003 of 23 December 2003 introducing detailed rules for implementing Council Regulation (EEC) No 1907/90 on certain marketing standards for eggs;

Regulation (EC) No 396/2005 of the European Parliament and of the Council of 23 February 2005 on maximum levels of pesticide residues in and on food and feed of plant and animal origin, amending Council Directive 91/414/EEC (OJ L 70, 16.03. 2005, p. 1 of late. d.)

Regulation (EC) No 853/2004 of the European Parliament and of the Council of 29 April 2004 laying down specific rules on hygiene for foods of animal origin (OJ L 139, 30.04.2004, p. 55 as amended).

Microbiological requirements:

Under the current law.

Commission Regulation (EC) No 1881/2006 of 19 December 2006 fixing maximum levels for certain pollutants in foodstuffs (OJ L 364, 20.12.2006, p. 5, as amended)

Commission Regulation (EC) No 2073/2005 of 15 November on microbiological criteria for foodstuffs (OJ L 338, 22.12.2005, p. 1 as amended).

The shelf life declared by the manufacturer shall be not less than 24 days from the date of delivery to the store of the consignee.

Packing

Extruders placed in a transport package, not more than 360 pcs. (stacked with a blunt end towards the top). Packaging should protect the product from damage

And contamination, they should be clean, without foreign odors, dirt, mold, breakdowns

And other mechanical damage. Packaging should be made of materials authorised for contact with food. Replacement packaging and advertising on packaging shall not be allowed.

It is required to make an appropriate statement and the Ordering Party reserves the right to request the presentation of appropriate documents proving the quality of the products in question (marking and packaging of eggs):

Marking:

The eggs of class “A” are marked as follows:

There should be a manufacturer's code on the shell. This code consists of:

I. the code of the farming system (depending on the methods of rearing: the figure 0 means organic farming, 1 – free range, 2 – litter, 3 – cage),

II. the Member State code (e.PL.PL for Polish),

III. the veterinary approval number.

The producer code shall be easily visible, legible and at least 2mm high, Commission Regulation (EC) No 589/2008 of 23 June 2008 laying down detailed rules for implementing Council Regulation (EC) No 1234/2007 on marketing standards for eggs (OJ L 163, 24.6.2008, p. 6, as amended). - 110 000 pcs.

1.Canned poultry - 2100 kg (type of poultry mince or poultry stew)

Food product produced from raw materials that meet the quality requirements specified in the applicable legal regulations, obtained from whole and/or coarsely crushed pectoral muscles without skin from poultry meat (prohibited addition: raw materials of pork or beef origin, proteins and protein preparations, fatty raw materials such as peel), starch and spices, fixed by sterilization (ensuring durability and health safety), in hermetically sealed packaging, ensuring the durability of the product stored at room temperature. The content of the canned food should be one whole in the shape of the packaging used. The meat content of the product should be at least 50%

Organoleptic features

A. Appearance : A block of canned food in the shape resulting from the shape of the package, forming a uniform solid, an acceptable layer of fat and jelly, on the cross-sectional surface the ingredients should be evenly distributed (. On the cross-section, mostly visible pieces of meat of not less than 20 mm in size.

B. Colour : Colour on the surface of the block and cross-section characteristic of the ingredients used and the technology used, unacceptable grey spots and other unnatural discoloration

C. Odour : Smell typical of the ingredients used, unacceptable foreign odours

D. Taste: Taste peculiar for ingredients and spices used, unacceptable foreign flavors

E. Structure and consistency: compact structure, pieces of poultrymeat bound, brittle consistency, juicy

Packaged in 260-300 g (net) can with self-opener (easy open) or alupak allowed for packaging such products. All packaging materials and finished packaging shall have the manufacturer's certificate confirming the authorisation of direct contact with food. The packaging must be properly marked and properly closed. Supplier undertakes to provide products with a single, fixed weight

Transport packs shall protect the packaging from movement and from damage during transport and unpacking.

2.Breakfast delicacy (pork minced meat type) -2100 kg

Food product produced from raw materials that meet the quality requirements specified in the applicable legal regulations, obtained from whole and / or coarsely crushed pieces of pork meat, starch and spices, fixed by sterilization (ensuring durability and health safety), in hermetically sealed packaging, ensuring the durability of the product stored at room temperature. The content of the canned food should be one whole in the shape of the packaging used. The meat content of the product should be at least 50%

Organoleptic features

A. Appearance : A block of canned food in the shape resulting from the shape of the package, forming a uniform solid, an acceptable layer of fat and jelly, on the cross-sectional surface the ingredients should be evenly distributed (. On the cross-section, mostly visible pieces of meat of not less than 20 mm in size.

B. Colour : Colour on the surface of the block and cross-section characteristic of the ingredients used and the technology used, unacceptable grey spots and other unnatural discoloration

C. Odour : Smell typical of the ingredients used, unacceptable foreign odours

D. Taste: Taste peculiar for ingredients and spices used, unacceptable foreign flavors

E. Structure and consistency: compact structure, pieces of poultrymeat bound, brittle consistency, juicy

Packaged in 260-300 g (net) can with self-opener (easy open) or alupak allowed for packaging such products. All packaging materials and finished packaging shall have the manufacturer's certificate confirming the authorisation of direct contact with food. The packaging must be properly marked and properly closed. Supplier undertakes to provide products with a single, fixed weight

Minimum expiry date 6 months from the date of delivery

Packages must be properly labelled and properly closed.

Packaging materials and packaging must be stored in non-quality conditions and tested for damage, cleanliness and odor before use.

1.Poultry pate PN-A-82022:1998/Az1:2000-2000kg

Canned meat — containing in its composition: poultry meat, poultry peels, poultry liver, vegetable fats, starch, soy protein, spices, salt

The product should be produced from raw materials that meet the quality requirements laid down in the applicable legal rules

Structure and consistency: soft, uniform structure; unacceptable clusters of unmixed contents, discoloration, spice clusters

Taste and smell: an unacceptable taste and smell testifying to stale or other foreign

Requirements: no chemical contaminants, no signs and presence of mold, no microbial impurities and pathogenic bacteria, no content of components of pork origin

No flavor additives

Packaging: weight 260-300 g (net) can with self-opener (easy open) or alupak allowed for packaging such products. All packaging materials and finished packaging shall have the manufacturer's certificate confirming the authorisation of direct contact with food. The packaging must be properly marked and properly closed. Supplier undertakes to provide products with a single, fixed weight

Transport packs shall protect the packaging from movement and from damage during transport and unpacking.

Packaging materials and packaging must be stored in non-quality conditions and tested for damage, cleanliness and odor before use.

Structure and consistency: soft, uniform structure; unacceptable clusters of unmixed contents, discoloration, spice clusters

Taste and smell: an unacceptable taste and smell testifying to stale or other foreign

Requirements: no chemical contaminants, no signs and presence of mold, no microbial impurities and pathogenic bacteria, no content of components of pork origin

Poultry pate PN-A-82022:1998/Az1:2000-400kg

Canned meat — containing in its composition: poultry meat, poultry peels, poultry liver, vegetable fats, starch, soy protein, spices, salt

The product should be produced from raw materials that meet the quality requirements laid down in the applicable legal rules

Structure and consistency: soft, uniform structure; unacceptable clusters of unmixed contents, discoloration, spice clusters

Taste and smell: an unacceptable taste and smell testifying to stale or other foreign

Requirements: no chemical contaminants, no signs and presence of mold, no microbial impurities and pathogenic bacteria, no content of components of pork origin

Minimum expiry date 6 months from the date of delivery

No flavor additives

Aluminum can (so-called alupak) 90-130g-not allowed metal can

Supplier undertakes to provide products with a single, fixed weight

Transport packaging shall protect unit packaging from movement and from damage during transport and unpacking.

Packaging materials and packaging must be stored in non-quality conditions and tested for damage, cleanliness and odor before use.

Structure and consistency: soft, uniform structure; unacceptable clusters of unmixed contents, discoloration, spice clusters

Taste and smell: an unacceptable taste and smell testifying to stale or other foreign

requirements: no chemical impurities, no signs and presence of mold, no microbiological contamination and pathogenic bacteria, no content of origin components

1. granulated black tea -350kg Tea produced exclusively by recognized production methods, in particular wilting, fermentation, aeration and drying of leaves derived from delicate shoots of the species Camelliasinensis (L.) Kuntze, considered suitable for the preparation of tea for consumption as a beverage; tea in the form of balls of equal size (granules) produced by the CTC method (crushing, tearing and rolling leaves)Unit packets - tea packed in packages weighing up to 500 g made of materials approved for contact with food.

Unit packaging should protect the product from destruction and contamination, should be clean, without foreign odors and mechanical damage

Bulk packaging - foil bag up to 10 kg.

2. cereal coffee - 300 kg PN-ISO 3509:2007 Coffee and coffee products. Terminology. Cereal coffee – grain coffee powder extract – a food product obtained by drying an aqueous extract of roasted cereals, chicory roots and sugar beet with or without the addition of other raw materials and additives, permitted with the consistency of powder. Cereal coffee should be supplied in bags up to 500g of aluminum foil laminated with polyester and polyethylene. Packaging materials and packaging should be clean, dry, without mechanical damage, free from pests and foreign odors, ensuring proper quality and durability of the product. All packaging materials and finished packaging intended for direct contact with food should have appropriate approvals. Packaging should be aesthetically printed, properly labeled and properly closed. If the package is not transparent, it should contain a visualization of cereal coffee.

Packaging materials and packaging should be stored in conditions that do not reduce their quality, and before use they should be checked for damage, purity and smell.

3. tea drink - 200 kg Food product in the form of soluble powder, granules or agglomerate, from which, after preparation according to the recipe given on the package, a ready-to-eat drink with the addition of flavoring substances is obtained. The content of permitted additives in accordance with the current law. Unit packages - tea drink packed in bags weighing up to 500 g. Unit packets should protect the product against damage and contamination, they should be

clean, without extraneous odors and mechanical damage. Collective packaging - cardboard boxes weighing from 2 to 8 kg.

4. cocoa - 50kg Product obtained by powdering purified, defatted and roasted cocoa beans, with cocoa fat content from 10 to 12% dry matter. Unit packaging – hermetically welded foil bag weighing 250g or 500g (placed in a box).

Unit packaging should protect the product from destruction and contamination, they should be clean, without foreign odors and mechanical damage.

Bulk packaging — cardboard box weighing from 3kg to 10kg.

The shelf life declared by the manufacturer should be not less than 3 months from the date of delivery to the store of the consignee.

Moldy packaging with kinks, bends and other mechanical damage is not allowed

1 Citric acid- 9 kg; in packages up to 100g; shelf life min. 9 months from the date of delivery to the customer's warehouse

2 Sweet pepper - 40 kg; in packages up to 100g; shelf life min. 6 months from the date of delivery to the customer's warehouse

3 Allspice- 20 kg; in packages up to 100g; shelf life min. 9 months from the date of delivery to the customer's warehouse

4 Ground black pepper - 90 kg; in packages from 500g to 1kg; shelf life min. 9 months from the date of delivery to the customer's warehouse

5 Dried dill - 50 kg; in packages up to 100g; shelf life min. 6 months from the date of delivery to the customer's warehouse

6 Bay leaf - 10 kg; in packages up to 100g; shelf life min. 6 months from the date of delivery to the customer's warehouse

7 Marjoram -10 kg; in packages up to 100g; shelf life min. 6 months from the date of delivery to the customer's warehouse

8 Parsley dried- 35 kg; in unit packages up to 100g; shelf life min. 6 months from the date of delivery to the customer's warehouse

9 Universal spice (vegetable) powder - 500 kg; in packages up to 1 kg; shelf life min. 6 months from the date of delivery to the customer's warehouse

10 Liquid spice (maggi type) - 3000 kg; in unit packages up to 1 kg; shelf life min. 6 months from the date of delivery to the customer's warehouse

11 spirit vinegar 10% - 450l; in packages up to 1l; shelf life min. 9 months from the date of delivery to the customer's warehouse

12 mustard - 1000kg; in packages up to 1 kg; shelf life min. 3 months from the date of delivery to the customer's warehouse

13 iodized food salt - 3000 kg; in packages up to 1kg; shelf life min. 6 months from the date of delivery to the customer's warehouse

14 Breadcrumbs - 700 kg; in packages up to 1 kg; shelf life min. 3 months from the date of delivery to the customer's warehouse

15 Ground garlic (powdered product obtained from suitably treated garlic (Allium sativum L.) intended to improve the taste, smell and appearance of food products) - 40 kg; in packages up to 100g; shelf life min. 6 months from the date of delivery to the customer's warehouse

16 Provencal herbs (a mixture of dried, crushed and aromatic herbs such as rosemary, basil, thyme, sage, peppermint, garden savory, lebiodka and marjoram, intended to improve the taste, smell and appearance of food products

color: green to green-olive) - 20 kg; in packages up to 100g; shelf life min. 6 months from the date of delivery to the customer's warehouse

17 Ground cinnamon (kitchen spice kept from ground, dried cinnamon bark) - 10 kg ; in packages up to 100g; shelf life min. 6 months from the date of delivery to the customer's warehouse

18 Seasoning for bigos (kitchen spice which is a composition of herbs, spices and dried vegetables consisting of m.in.: salt, mustard, sugar, coriander, cumin, pepper, granulated garlic, allspice, juniper fruit, rosemary, forest mushroom concentrate, dried mushrooms

taste and smell - appropriate for the spice, color - appropriate for the spice ) - 40 kg; in packages up to 100g; shelf life min. 6 months from the date of delivery to the customer's warehouse

19 Cream/vanilla pudding without sugar in prepackages up to 10 kg

dessert prepared hot, cream or vanilla flavor; unit packaging – pudding should be packed in multi-layer paper bags with a polypropylene film insert, shelf life min. 6 months from the date of delivery to the customer's warehouse

- 500 kg

20 Seasoning for minced meat - 10 kg ; in unit packages up to 100g; shelf life min. 6 months from the date of delivery to the customer's warehouse

1 Soybean granules (product made of defatted soy flour in packages up to 20 kg shelf life not shorter than 3 months from the date of delivery to the recipient's warehouse) -600 kg

2 Soy cube (product made of defatted soy flour in packages up to 20 kg shelf life not shorter than 3 months from the date of delivery to the recipient's warehouse) - 850 kg

3 Soy cutlets ala pork chops (with a weight of min. 16g / pcs) product made of defatted soy flour in packages up to 10 kg shelf life not shorter than 3 months from the date of delivery to the recipient's warehouse) -80 kg

1.Sour rye soup powder (instant) in unit packets up to 10 kg; (food product obtained from dehydrated, concentrated or processed vegetable, animal raw materials or mixtures thereof with the addition of natural vegetable spices, food flavourings, flavour enhancers, substances improving the structure of the product, natural or naturally identical organic dyes and other substances authorised for use, which, when prepared, constitutes a soup

structure and consistency: loose, powder or granules, with visible pieces of potatoes and dried vegetables; salt content : not more than 10 %) shelf life: min. 6 months from the date of delivery to the recipient's warehouse - 600kg

2. mushroom sauce powder (instant) in prepackages up to 10 kg;(food product obtained from dehydrated, concentrated or processed vegetable, animal raw materials or mixtures thereof with the addition of natural vegetable spices, food flavouring additives, flavouring substances, substances improving the structure of the product, natural or naturally identical organic colours and other substances authorised for use, which after preparation is a suspended sauce) shelf life: min. 6 months from the date of delivery to the recipient's warehouse - 450kg

3. chicken broth (instant) in prepackages up to 10 kg; (food product obtained from dehydrated, concentrated or processed vegetable, animal raw materials or mixtures thereof with the addition of natural vegetable spices, food flavourings, substances enhancing taste and smell, substances improving the structure of the product, natural or identical to natural organic dyes and other substances authorized for use, which after preparation constitutes a soup) shelf life: min. 6 months from the date of delivery to the recipient's warehouse - 1800kg

1. tomato paste 30% - in glass packages up to 1 kg (tomato paste should have:evenly divided structure and consistency indicating correct processing methods; sugar content expressed as sugar inventored in at least 42% dry matter content reduced by any amount of added edible salt; total titrated acidity, expressed in crystallized citric acid, not exceeding 10% dry matter content reduced by added the amount of edible salt; volatile acidites expressed in citric acid not exceeding 0,4 % by weight of the dry matter content reduced by the added quantity of edible salt; pH level not exceeding 4.5 tomato paste should have: a characteristic red color; good smell, characteristic of a technologically well-processed product. shelf life not shorter than 6 months from the date of delivery to the warehouse) -2800 kg

2.canned peas - in unit packages with a self-opener, or glass packaging up to 800g (shelf life not shorter than 6 months from the date of delivery to the recipient's warehouse) - 700kg

3. canned green beans - in unit packages with a self-opener, or in glass packaging up to 1000g (shelf life not shorter than 6 months from the date of delivery to the recipient's warehouse) - 500kg

4. Swedish dinner salad in packages up to 4 kg (Food product obtained from sliced fresh cucumbers and onions, in brine with the addition of food acids, salt, sugar, aromatic and flavoring spices and subjected to the pasteurization process. appearance – slices, slices, cucumbers and onions dipped in a slightly yellowish, clear, iridescent brine with sediment derived from the additives, spices and vegetables used, consistency – cucumbers and onions slightly soft, not crumbling, consistency leveled, taste and smell – characteristic of the ingredients used, sour - sweet,

table salt content not more than - 1.5% ratio of the weight of vegetables dripping to the declared net weight of the salad package not less than 45% Disqualifying features: foreign aftertastes, odors, musty taste, insufficient organoleptic assessment of the product, symptoms of moldiness, spoilage, presence of mechanical impurities, lack of marking of packages, their mechanical damage, dirt;shelf life not less than 3 months from the date of delivery to the customer's warehouse) - 1900 Kg

5. mushroom leczo in unit packages up to 5 kg (By the term "Leczo" the customer means processed and preserved: mushrooms, peppers with other vegetables; taste: characteristic of leczo; disqualifying features: foreign tastes, odors, very salty or musty taste, symptoms of spoilage, mold, lack of packaging markings, damaged packaging. Shelf life not shorter than 3 months from the date of delivery to the warehouse) - 1000 kg

6. natural soy pate (soy paste) - aluminum can (so-called aluzop) from 50g to 120g - metal can is not allowed The supplier undertakes to supply products with one constant weight

(vegetable food product with a natural soy taste; structure and consistency: soft, uniform structure; taste and smell: unacceptable taste and smell indicative of staleness or other foreign; requirements: no chemical impurities, no signs and presence of mold, no microbial contamination and pathogenic bacteria; shelf life minimum 6 months from the date of delivery)- 100 kg

1 Marmalade in packages up to 15 kg -4000 kg

Marmalade is a mixture with a properly gelled consistency: sugars; water; one or more of the following products obtained from citrus fruit: pulp, puree, juice, aqueous extract or peel.

2. The amount of citrus fruit required to produce 1.000 g of finished product should not be less than 200 g, of which not less than 75 g should be obtained from the internal fruit (endocarp).

Hard or soft marmalade of non-citrus fruits

Shelf life of not less than 3 m from the day of delivery to the warehouse

2 Jam in packages up to 15 kg -4000 kg

Jam is a mixture of properly gelled consistency:

1) sugars;

2) water;

3) pulp or purée obtained from one or more species of fruit.

2. Jam made from citrus fruits can be made from whole fruits, cut into strips or slices.

Shelf life of not less than 3 m from the day of delivery to the warehouse