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Tender For rfp - inviting consultant/agencies for tracing the ripple effect: estimating the generation of passing on the gift of heifer s work in india
Tender For supply of supply of fresh vegetables : - onion , potato , beans green or haree phaliya , beans lima or hyacinth or sem phalee , beet root or chakundar , bottle gourd or lauki , brinjal or baigun , cabbage or patta gobhi , capsicum or shimla mirch , carrot or gajar , cauli flower or phool gobhi , chilly green or hari mirch , coriander leaf or hari dhaniya , cucumber or kheera , garlic or lahasun , ginger gree or adarak , lady finger or bhindee , mushroom or kumbhee , pointed gourd or paraval , peas green or hara mattar , pampkin or kaddu , radish or mooli , ridged guard or turai , fresh lime or kagzi nimbu , spinach or palak , tomato or tamatar , safal mattar , paneer , butter , apple golden , apple royal , banana or kela , guava or amrud allabadi , kinu , mausambi , orange or narangi , papaya , pomegranate or anar , pear or naspati , pineapple , chicken hen dressed without neck and liver not more than 2 kgs of hen , fish katla or rohu size 1 kg to 3 kg without head local , mutton fresh and best quality of goat or khassi , egg
Tender For providing of cooked diet services on outsource basis at ch nadaun district hamirpur (hp) - (cooked diet product), chapati, rice with dal and sabji, full diet khichari with dahi, full diet with matar paneer, non veg, break fast, evening tea, boiled egg(hen), price bid for supply of cooked diet in public hospital (s) of hpnote:-1. item no. (4) non veg diet will be served in all the hospitals and it will be served only once in a week.2. khichari with dahi will be served only on the basis of time to time demand of the concerned hospital.3. the rates of the items as mentioned above will be approved in the tender for one financial year or for entire contract period and the contractor will have tol supply all the items on the rates approved during the entire period of contract.4. menu of the lunch or dinner should not be repeated and should be changed every day. the lunch items should not be repeated in the dinner and fresh items should be prepared for the dinner daily. weekly/monthly menu should be displayed.5. number of boiled eggs will be included in the bill as per actual & not on the basis of number of breakfasts.