Procurement of Perishable Items (Fruits, Vegetables, Fish, Egg, Bread and Paneer) for Central Hospital, Kalla

Singapuri banana-Must be ripe, firm, without blemishes, 120-150 gms. Should not be over-ripe or under-ripe.

Apple-Must be fresh, Ripe, thin skinned, firm, each piece weighing between 120-150 gms.

Orange-Must be fresh, Ripe, thin skinned, firm, each piece weighing between 120-150 gms.

Mousambi-Must be yellowish green skinned, firm weighing between 120-150 gms.

Guava-Must be Yellow, fresh, firm, weighing between 120-150 gms.

Potato-Should be fresh, white slightly pale yellow in colour, firm texture, no budding. Average size between 80 - 100 gms.

Onion-Should be mature, reasonably firm, from soft fleshy scales (80 – 100 gms each)

Garlic-Should be matured, firm, and sufficiently dry, of pungent taste and flavour.

Ginger-Should be fresh, break crisp, having a fine stain, tender and juicy flesh

Chilli (Green)-Should be fresh and bright in appearance, break crisp, well filled with seeds and free from field fungi

Pumpkin-Should be of good size and tender skin, of fresh green colour to rusty brown.

Brinjal-Should have fresh looking shiny skin, filled with soft greenish pulp and tender seeds.

Green banana-Should be smooth and regular with fresh appearance, break crisp and interior should have good creamy white pulp.

Green papaya-Should be smooth and regular, of good size, well-shaped of green colour. The skin should be thin with creamy white pulp

Bitter gourd-Should be good size and shape with bright green colour knotted skin, should break crisp and have tender flesh.

Bottle gourd-Should have fresh green colour tender skin. The interior filled with soft whitish pulp and tender seeds.

Tomato-Should be fresh, clean, intact and smooth. Must be mature but not over-ripe or soft.

Parwal-Should be smooth and regular, of good size and shape with fine skin and tender flesh.

Ladies finger-The skin should be soft and tender. The interior should be fleshy and seeds small and soft. The tail end of ladies finger shall break crisp.

Barbati-Should be young, tender, fleshy and filled with soft and tender seeds.

Jhinga (Ridge Gourd)-Should be smooth, tender and of good size. The interior should be fleshy, soft and tender, not hard and stringy.

Ghee Karela-Should be of good size and shape with bright green colour skin, should break crisp and have tender flesh.

Cabbage-Should be green in colour, fresh, crisp and firm with a large compact heart and few loose outer leaves and small stalk.

Kundru-Should be fresh, green and tender.

Cauliflower (without stem & leaf)-Should have large, firm snowy-white compact head, without leaves and stalk.

French bean-Should be whole with peduncle, fresh and firm.

Seam-Should be mid green skin and fresh with pale green seeds. They should be young, tender and fleshy.

Radish (without leaf)-Should be smooth and regular, of good size, should break crisp, having a fine skin, juicy and of good flavour. The size shall not be less than 12 cm. and not more than 30 cm

Carrot-Should be smooth and regular of good size having a fine skin, and sweet tender flesh. The size shall not be less than 12 cm. and not more than 30 cm.

Knol Khol-Should be globe shaped, green colour with white flesh. Average size should be between 200 – 300 gms.

FISH (Rahu / Katla)-Should be fresh, weighing 1 to 2 Kg. minimum and above, without head, tail, and intestine.

EGG-Poultry hen egg should be fresh and weight should not be less than 60 gms

PANEER-Moisture should not be more than 70%, must be fresh, should be sold in sealed package of 1 kg each and shall bear proper label & declaration with date of packaging & expiry.

SLICE BREAD (400 gm Packet each)-Each packet must be of 400 gm. Must be white, sliced with a soft golden brown outer crust. Must be soft and light and free from all taints and odours. Each packet must mention the date of packaging and date of expiry.