GEM Portal West Delhi Food Supplies Tender 2026 - ISO 22000 HACCP IQF Safal Matar, Aallo, Pyaj & Lahsun 2 0 2 6

Should be white or sandy yellow in colour Should have thin skin When pricked with finger nail should not ooze out fluid but white substance which is starch Should not have eyes open out as in the rainy season Should not be watery, but rather fluey Should weigh A Grade 4kg 6kg Nos per kg

It should be made from the finest Safal Matar variety, carefully selected and processed to preserve its natural flavor, texture, and color. The product is individually quick frozen IQF to ensure maximum freshness and nutrients. Frozen Safal Matar has a shelf life of 12 months when stored at 18 degree and is available in various packaging options, including 1 kg, 5 kg, and 10 kg. The product meets rigorous quality parameters, including tenderness 80 percentage 90 percentage, color 80 percentage 90 percentage, texture 80 percentage 90 percentage, flavor 80 percentage 90 percentage, and aroma 80 percentage 90 percentage. Frozen Safal Matar is certified by ISO 22000, HACCP, and FSSAI, ensuring its safety and quality for consumption.

Should be crimson red Should be round without any cracks or marks, Should be firm to touch Should weigh around 8 kg 10 kg Nos per kg.

Should be light green in colour Should be firm to touch Should be minimum 1 /5 ft. in length Should not have seed formation Should be round and even in shape.

Should be of good size with tnder skin. It may be of fresh green colour to rusty brown. Once it is fully matured and turns into rusty brown colour, it can be stored for long period. The skin should be free from any damage and field fungi or disease. The damage on outer skin is the sign of bad handling and storage.

Should be young and green in colour.Should be without seed formation, Should break apart when snapped with thumb and first finger

it has a wide range of physical classifcation starting from small sized bulbs to large sized bulbs from round shaped to faizabdi elongated long sized Arvi. Arvi shall be soft in texture free from field fungal diseases and hardning of bulbs which is evident with partial decay of degeneration of portion of bulb.

Should have sandy white colour, Should have fresh and firm flowerets, Stems should be cut to the level of the first layer of leaves, Flowerets to have only one layer of leaf attached for protection And to maintain freshness, Should be worm free, Should weigh In season 850gms. And above Off season 350gms. And above

It should have fresh green colour tender skin. The interior is filled with soft whitish pulp and tender seeds. Hard yellowish skin and hard seeds indicate over ripeness and inferior quality. It should be free from any damaganand disease.

Should be fresh and crisp,Should be young and without yellow colour,Should be light green ,Stems should be thin and crisp,Trimmed off roots and without mud

Should be deep green in colour with white soft seeds Should be at least 2/5 inch to 3 inch in length Should be firm and crisp to touch Should be pungent

Should be deep green in colour Should be firm and velvety to touch Should be without any cracks or broken skin Should be even shape from all sides, Should weigh A Grade 8 kg 12 kg Nos. per kg.

Should be bright green in colour Should not have any spot and should look fresh Should have Fresh kernels inside which is tender and sweet in flavour.

it should be round shape with smooth skin of fresh light green colour or they may have fresh off white velvety appearance. The interior should be fleshy with small and soft soods. The skin should be soft and tender and not hard which denotes over riceness or inferior quality. The hard seed also conform over ripeness of tinda.

Sarso Saag is a popular vegetable dish made from mustard greens. Its specifications include a fresh green color, a slightly bitter sweet taste, and a fresh mustard aroma. The product is packaged in airtight packaging to preserve its freshness. The quality standards of Sarson Ka Saag are based on its freshness 100 percentage, cleanliness 100 percentage, uniform color and taste, and minimal impurities less than 1 percentage. When stored in a dry, cool place, the shelf life of Sarson Ka Saag is 3 days.

Bathua also known as Chenopodium album is a leafy green vegetable with the following specifications it has a fresh green color a slightly bitter sweet taste and a mild earthy aroma. The product is packaged in airtight packaging to preserve its freshness. The quality standards of Bathua are based on its freshness 100 percentange cleanliness 100 percentage uniform color and taste and minimal impurities less than 1 percentage. When stored in a dry cool place the shelf life of Bathua is 3days.

The leek resembles the onion in its adaptability and cultural requirements instead of forming a bulb the leek produces a thck

It can be stored for long period. The skin should be free from any damage and field fungi or disease. The damage on outer skin is the sign of bad handling and storage.

Should be deep red in colour,Should be firm and hard to touch without cracks,Should be round in shape, Leaves and stems should not be attached, Should weigh approx 6 kg 8 kg per kg.

Should be green in color should be young and firm to touch should crack when broken seed formation should be even to the sides and very tender should weigh Grade A 5 kg 8 kg per kg

Should be lemony in colour. Should be firm and have a soft surface Should be free from spots. Should be juicy Should weigh A Grade 20 kg 24 kg per kg.

Jamun, also known as Indian Blackberry, is a tropical fruit with the following specifications it has a deep purple color, a sweet and slightly sour taste, and a distinctive aroma. The fruit is round in shape, with a diameter of approximately 1 cm 2 cm. The quality standards of Jamun are based on its freshness 100 percentage, cleanliness 100 percentage, uniform color and taste, and minimal impurities less than 1 percentage. When stored in a cool, dry place, the shelf life of Jamun is 3 days.

Banana will be sweet, aromatic, firm not soft will starchy flesh and no foreign small or taste. It will have normal bright bl

Mango will be mature, ripe, firm, juicy, yield slightly to finger pressure smooth thin skin, sweet, pleasant aroma. The colour generally ranges from light green to yellow lemon/golden to orange as per variaty. The sttape generally ranges from oval, heart shape to oblong shape. It will ripe on trees or under normal storage conditions. It will have good pulp recover. It is generally available from March to August.

Cheeku will be medium to large exceptionally sweet, malty caramel flavour, smooth skin will saody brwon scruff, resmting a smooth skimmed Potato. It is generally round, oval, ellipsodal, oblate shaped with pointed ends. Colour of flesh oranges from pale yellow to earthy brown with a grainy texture. Difficult to peel, yiekts to pressure. It is generally avaiable from December to March.

Babugausa will be firm, sweet, juicy, crunchy, skin intact, aventy sized, sweet smelling with a dull bloom, stem intact and no oregin matter. With uniform rough skin and typical long pear shape with elongated. Tapering neck. It is generally yallow green to dark green in colour. It is generally available from September to February.

Orange will be mature ripe, juicy, fresh, bright bloom, waxed look, firm smooth skin not more than 5 mm thick, swest, low acid flavour. Uniform colour is generally from light to full orange with red blush, dark red or burgundry fles, yield to slight pressure, round to ovel in shape. It has very high juice content. Minimum juice extraction will be 35 percentage for all varietles. It is generally evailable March to July.

Guava Amrood will be thin skin, smooth/bumpy surface, firm, ripe, sweet, mature, with good around. It will have thick pulp with seeds, which becomes softer towards the centre. It is generally round, oval, pear shaped as per the variety. Its colour is generally green, pale green to yelow. The peap will on white, yellow, pink, samon or red as per the variety. it must not yield to fair pressure. It will have pical fragrance and will be tree ripe. It is generally available from Semptember to April.

Musk Melon Karbooja Musk Kharbooja will be firm, sweet, smooth, juicy, melting flesh, highly aromatic like Musk. Generally uniform light green to yallow green to yellow skin colour, with light brown neting, at times separated by narrow 2 mm 3mm dark green subsurface band. Slightly raised delicate neting over surface of the fruit. Small sound seed cravity with slightly soft edges. Uniformly round to slightly oval in shape. It is generally available from February to July.

High quality dates should be soft and slightly sticky to the touch. Avoid dates that are too dry or too hard.