Tender Details

Country: Ukraine
Summary: Sour Milk Cheese 9%; Soft Mozzarella Cheese 45%, Dstu 4395
UAT Ref No: 131025283
Deadline: 01 Dec 2025
Financier: Self Financed
Purchaser Ownership: Government
Tender Value: UAH 150000
Notice Type: Tender
Document Ref. No.: UA-2025-11-26-012950-a
Purchaser's Detail:
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Description:
Purchase type: goods Classifier and its corresponding code: DK 021:2015: 15540000-5 — Cheese products The supplier supplies the goods in batches according to the Customer's orders within 24 hours from the moment of receiving such an order. The order is given orally by the Customer or in writing with a mandatory indication of the delivery schedule. Name Classifier and its corresponding code Quantity/Unit of measurement Place of delivery Date of delivery Name DK 021:2015: 15540000-5 — Cheese products The supplier supplies the product in batches according to orders of the Customer within 24 hours from the moment of receipt of such order. The order is submitted by the Customer in oral or written form with a mandatory indication of the delivery schedule. Name Classifier and its corresponding code Quantity/Units of measurement Place delivery Date of delivery Name Sour milk cheese 9%, Soft mozzarella cheese 45%, DSTU 4395
Documents:

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Sour Milk Cheese 9%; Soft Mozzarella Cheese 45%, Dstu 4395 - Ukraine Tender

The MUNICIPAL INSTITUTION OF THE LVIV REGIONAL COUNCIL "LVIV PROFESSIONAL COLLEGE OF SPORTS", a Government sector organization in Ukraine, has announced a new tender for Sour Milk Cheese 9%; Soft Mozzarella Cheese 45%, Dstu 4395. This tender is published on UkraineTenders under UAT Ref No: 131025283 and is categorized as a Tender. Interested and eligible suppliers are invited to participate by reviewing the tender documents and submitting their bids before the deadline on 2025-12-01.

The estimated tender value is UAH 150000, and full details, including technical specifications and submission requirements, are provided in the official tender documents. Ensure all submissions meet the criteria outlined to be considered for evaluation.