Supply of food products for Kuldīga Technology and Tourism Technical School
ClosedKey facts
- Deadline
- Expired
- CPV Code
- 15000000 — Food, beverages, tobacco and related products
- Procedure
- Open procedure
- Lots
- Divided into lots
Original Tender Description
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22 requirements across 5 categories
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Documents
31 documents available with AI summaries
This document contains the regulations for a public procurement tender for the supply of food products to Kuldīga College of Technology and Tourism, outlining the procurement method, subject divided into 26 parts, and the deadline for submitting offers by February 12, 2026.
This document outlines the specific procurement requirements and evaluation criteria for the supply of processed legumes to Kuldīga Technology and Tourism Technical School, including details on application, technical, and financial proposals.
This document contains the detailed requirements for submitting a bid for part 11 (frozen berries) of a food supply tender, including exclusion and selection criteria, technical and financial proposal requirements, and the evaluation criteria for quality, environmentally friendly delivery, and price.
This document contains the detailed requirements for submitting a bid for the procurement of food products, specifically chicken meat, for Kuldīga Technology and Tourism College, outlining exclusion/selection conditions, technical and financial proposal requirements, and evaluation criteria.
This document contains the procurement requirements, exclusion and selection criteria, technical and financial offer requirements, and evaluation criteria for Part 12 (Fresh Fruits) of a food supply tender for Kuldīga College of Technologies and Tourism.
This document outlines the requirements and evaluation criteria for Part 13 (Exotic and less known fruits) of a food supply tender for Kuldīga Technology and Tourism College, detailing submission requirements for application, technical, financial, and environmental aspects.
This document outlines the specific requirements and evaluation criteria for Part 14 (fruit and vegetable juices, compotes, dried fruits, jams, and purees) of a food product supply tender for Kuldīga Technology and Tourism Technical School, detailing submission forms, technical specifications, financial proposals, and assessment criteria like quality, environmental friendliness, and price.
This document contains the detailed requirements, exclusion conditions, selection criteria, and evaluation criteria for Part 15 (Animal or vegetable oils and fats) of a food supply tender for Kuldīga University of Technology and Tourism.
This document contains the procurement requirements for the supply of food products, specifically milk and cheese products (Part 16), for Kuldīga College of Technology and Tourism, detailing exclusion and selection criteria, technical and financial proposal requirements, and evaluation criteria based on economic advantageousness, quality, and environmentally friendly delivery.
This document outlines the requirements for participation, technical and financial proposals, and evaluation criteria for the supply of grain products (part 17) to Kuldīga University of Technology and Tourism.
This document contains the procurement requirements, exclusion and selection criteria, technical and financial proposal requirements, and evaluation criteria for the supply of bread and bakery products (Part 18) for Kuldīga University of Technology and Tourism.
This document contains the detailed requirements for Part 19 (Eggs) of a food supply tender for Kuldīga College of Technologies and Tourism, outlining submission documents, technical and financial specifications, and evaluation criteria based on quality, environmentally friendly delivery, and price.
This document contains the procurement requirements, exclusion and selection criteria, technical and financial proposal requirements, and evaluation criteria for the supply of food products (specifically sugar) for Kuldīga Technology and Tourism Technical School.
This document contains the specific requirements and evaluation criteria for Part 21 (Coffee, tea, and related products) of the food supply tender for Kuldīga Technology and Tourism College, detailing exclusion conditions, selection requirements, technical and financial proposal requirements, and criteria for quality, environmentally friendly delivery, and price.
This document outlines the requirements for Part 2 of a food supply procurement for Kuldīga Technology and Tourism College, detailing exclusion and selection criteria, technical and financial proposal requirements, and the evaluation criteria for proposals, including quality, environmentally friendly delivery, and price.
This document contains the procurement requirements, exclusion conditions, selection criteria, technical and financial proposal requirements, and evaluation criteria for Part 22 (Food Additives) of a food supply tender for Kuldīga College of Technologies and Tourism.
This document contains the detailed requirements, exclusion conditions, and evaluation criteria for part 23 (non-alcoholic refreshing drinks) of a food product supply tender for Kuldīga Technology and Tourism College.
This document contains the specific requirements for part 24 (potatoes) of a food supply tender for Kuldīga Technology and Tourism Technical School, detailing exclusion and selection criteria, technical and financial proposal requirements, and evaluation criteria based on economic advantageousness.
This document contains the detailed requirements and evaluation criteria for Part 25 (raw materials for confectionery products) of a food supply tender for Kuldīga Technology and Tourism Technical School, outlining necessary submission forms, technical and financial proposals, and specific criteria for quality, environmentally friendly delivery, and price.
This document contains detailed requirements and evaluation criteria for Part 26 (fresh berries) of a food supply tender for Kuldīga Technology and Tourism College, outlining conditions for participation, technical and financial proposal specifications, and environmental considerations.
This document outlines the procurement requirements for Part 3 (Fresh fish) of a food supply tender for Kuldīga Technology and Tourism College, detailing exclusion and selection criteria, technical and financial proposal requirements, and evaluation criteria based on quality, environmentally friendly delivery, and price.
This document contains the requirements and evaluation criteria for Part 4 of a food supply tender for Kuldīga College of Technologies and Tourism, detailing conditions for participation, technical and financial offer specifications, and criteria for assessing quality, eco-friendly delivery, and price.
This document contains the procurement requirements, exclusion and selection criteria, technical and financial proposal requirements, and evaluation criteria for Part 5 (fresh vegetables and mushrooms) of a food supply tender for Kuldīga Technology and Tourism College.
This document outlines the specific requirements for Part 6 (Exotic and less common vegetables and mushrooms) of a food supply procurement for Kuldīga Technology and Tourism College, detailing exclusion and selection criteria, technical and financial proposal requirements, and the evaluation criteria for bids.
This document contains the detailed requirements and evaluation criteria for Part 7 (Cheese) of a food supply tender for Kuldīga University of Technology and Tourism, outlining conditions for participation, technical and financial offer specifications, and assessment based on quality, eco-friendly delivery, and price.
This document contains the procurement requirements, including exclusion and selection criteria, technical and financial proposal requirements, and evaluation criteria for Part 8 (processed and preserved vegetables) of a food supply tender for Kuldīga University of Technology and Tourism.
This document contains the detailed requirements for Part 9 (Frozen Vegetables) of a food supply tender for Kuldīga Technology and Tourism Technical School, outlining exclusion conditions, selection criteria, technical and financial offer specifications, and evaluation criteria for bids.
This document contains a template for an application to participate in a procurement for food supply, to be filled out by the bidder, including declarations of acceptance of terms, offer validity, and commitment to contract.
This document contains Appendix 2, which is a technical and financial proposal form for the tender 'Food supply for the needs of Kuldīga Technology and Tourism Technical School', outlining various food categories from chicken and fish to vegetables, fruits, dairy, and other groceries.
This document contains a draft food product supply contract outlining terms for prices, payment, quality, delivery, and responsibilities between the Kuldīga Technology and Tourism College (Buyer) and a future Seller.
This document contains a bidder's affirmation regarding the availability and suitability of a vehicle for the delivery of food products, ensuring hygiene and quality according to specified regulations.
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Tender Quality Score
This tender for food product supply is well-structured with detailed requirements across 26 parts, demonstrating good clarity and a focus on environmental aspects. However, critical inconsistencies in submission deadlines and the undisclosed estimated value significantly impact legal compliance, fairness, and data consistency.
Score Breakdown
The tender defines an open procedure with a reasonable submission period (15 days from reveal to submission deadline). CPV codes are appropriate, and mandatory exclusion grounds are mentioned. However, the estimated value is not disclosed, and there is a critical inconsistency regarding the submission deadline (February 12th in AI-extracted requirements vs. February 19th in basic info and main regulations summary), which poses a significant legal risk.
The tender description is clear, and requirements are well-documented and understandable, particularly with the procurement divided into 26 distinct parts, each with its own detailed technical specifications. Evaluation criteria (quality, environmentally friendly delivery, and price) are clearly specified, and the draft contract outlines performance conditions. The automated flag 'No evaluation criteria specified' is incorrect based on the provided content.
All basic information, including title, reference, organization, deadlines, and duration, is provided. The tender includes 32 documents, with required templates and detailed specifications for each part. However, the estimated value of the contract is not disclosed, which is a significant omission.
The tender supports e-procurement (contradicting the automated flag 'No e-submission') and is divided into 26 parts, which promotes wider participation. Requirements appear generic and not tailored. However, the undisclosed estimated value significantly hinders transparency and equal opportunity for bidders to assess the scale of commitment. The inconsistent submission deadline also creates potential for unfairness and confusion. The 'restricted document access' flag, if it implies more than just login, could also be a concern.
Electronic submission is supported, and the contract duration is clearly specified. However, a specific contract start date is not provided, and detailed financing information is absent. The 'restricted document access' flag could also present practical hurdles for bidders.
Most key fields are populated, and there are no reported disputes or suspensions. However, a critical inconsistency exists regarding the submission deadline, with the AI-extracted requirements stating February 12, 2026, while the basic information and main regulations summary indicate February 19, 2026. This is a high-severity data conflict.
The tender explicitly incorporates environmental considerations, requiring environmentally friendly delivery and including a dedicated affirmation template (4.pielikums) as part of the evaluation criteria. This contradicts the automated flag 'Not green procurement'. However, it does not explicitly include social aspects or an innovation focus.
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