Batangas State University Tender

Description Republic Of The Philippines Batangas State University Batangas City Request For Quotation "procurement Of Analysis Raw Peruvian Banana And Peruvian Banana Chips" 1. The Batangas State University (batstate U) Through The Bids And Awards Committee Invites Interested Firms/supplier To Submit Quotation For The Project "procurement Of Analysis Raw Peruvian Banana And Peruvian Banana Chips" With An Approved Budget For The Contract (abc) One Hundred Thirty-eight Thousand Six Hundred Pesos Only (php 138,600.00). Quotation Received In Excess Of The Abc Shall Be Automatically Rejected At The Opening. Item No. Qty Description Total 1 1 Lot Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Ash Method: Gravimetric Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Beta Carotene Method: High Performance Liquid Chromatography Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Calcium (ca) Method: Atomic Absorption Spectrometry Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Cholesterol Method: Gas Chromatography Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Color Method: Minolta Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Dietary Fiber Method: Enzymatic Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Fat Method: Solvent Extraction Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Fiber Method: Conventional Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Free Fatty Acid Method: Titrimetric Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Iron (fe) Method: Atomic Absorption Spectrometry Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Moisture Method: Gravimetric Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Peroxide Value Method: Titrimetric Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Phosphorus 138,600.00 Method: Colorimetric Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Potassium (k) Method: Atomic Absorption Spectrometry Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Protein Method: Kjeldahl Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Saturated Fat Method: Gas Chromatography Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Sodium (na) Method: Atomic Absorption Spectrometry Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Total Sugar Method: Lane And Eynon Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Trans Fat Method: Gas Chromatography Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Vitamin A (retinol) Method: High Performance Liquid Chromatography Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Vitamin B6 Method: High Performance Liquid Chromatography Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Vitamin C Method: High Performance Liquid Chromatography Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Vitamin K Method: High Performance Liquid Chromatography Nutritional Labeling Sample: Raw Peruvian Banana And Peruvian Banana Chips Parameter: Water Activity Method: Novasina Shelf-life Analysis Sample: Peruvian Banana Chips Shelf Life: 180th Day Parameter: Peroxide Value (pv), Total Plate Count, Coliform, Yeast And Mold Analysis Per Temperature At 20 °c, 30 °c And 40 °c Shelf-life Analysis Sample: Peruvian Banana Chips Shelf Life: 1st Day Parameter: Peroxide Value (pv), Total Plate Count, Coliform, Yeast And Mold Analysis Per Temperature At 20 °c, 30 °c And 40 °c Shelf-life Analysis Sample: Peruvian Banana Chips Shelf Life: 30th Day Parameter: Peroxide Value (pv), Total Plate Page 2 Of 3 Item No. Qty Description Total Count, Coliform, Yeast And Mold Analysis Per Temperature At 20 °c, 30 °c And 40 °c Shelf-life Analysis Sample: Peruvian Banana Chips Shelf Life: 90th Day Parameter: Peroxide Value (pv), Total Plate Count, Coliform, Yeast And Mold Analysis Per Temperature At 20 °c, 30 °c And 40 °c Note: Kindly Indicate The Brand On Your Quotation. 2. Philgeps Registration Certificate And Other Business Permits Shall Be Attached Upon Submission Of The Quotation. 3. The Quotation Must Be Submitted (can Also Be Send Thru Fax And Email At The Contact Details Listed Below) Or To The Rizal Avenue Extension, Batangas City And Shall Be Received By The Committee On Or Before 5:00 Pm Of January 17, 2025. E-mail : Procurement.central.external@g.batstate-u.edu.ph 4. The Bsu Reserves The Right To Reject Any Or All Quotations And/or Proposals And Waive Any Formalities/informalities Therein And To Accept Such Bids It May Consider As Most Advantageous To The Agency And To The Government. Batstate U Neither Assumes Any Obligation For Whatsoever Losses That May Be Incurred In The Preparation Of Bids, Nor Does It Guarantee That An Award Will Be Made. Mr. Jonas Erik L Ebora Assistant Director, Procurement Rizal Avenue Extension, Batangas City 980-0385 Loc. 1230