THE DEVELOPMENT TEAM
Principal Investigator Prof. S. P. Bansal
Vice Chancellor, Indira Gandhi University, Rewari
Co-Principal Investigator Dr. Prashant K. Gautam
Director, UIHTM, Panjab University, Chandigarh Paper Coordinator Mr. Pulkit Bhambi
HOD, IHM Dehradun
Content Writer Mr. Himanshu Chauhan Assistant Lecturer,
IHM Dehradun.
Content Reviewer Prof. Sushma Rewal Chug Institute of Vocational Studies Himachal Pradesh University, Shimla Paper 04: Food Production Operations & Management
Historical Development of Tourism and Hospitality in the World Module 29: Purchasing and indent for volumes
TABLE OF CONTENTS 1. Learning Outcome
2. Introduction
3. Concept of Purchasing control 3.1 objectives of purchasing
3.1 Yield
3.2 Standard purchase specification 3.3 Methods of food purchasing
3.4 fruits and vegetables purchasing specifications 4. indenting for volumes
4.1 use of indent as a control tool 4.2 principles of indenting 4.3 factors affecting indenting
4.4 various practical difficulties for volume catering 4.4 various practical difficulties for volume catering 5. Summary
ITEMS DESCRIPTION OF MODULE Subject Name tourism and hospitality
Paper Name Food production operation and management Module Title Purchasing and indent for volumes
Module Id 29
Pre- Requisites Basic knowledge about purchasing
Objectives To study the meaning and concept of Purchasing and indent for volumes
Keywords Purchasing , indent , volume catering , requisition
QUADRANT I
1. Learning Outcome
After completing this module students will be able to:
To understand the definition of purchasing control
To understand the objectives of purchasing for volumes
To analyse standard purchase specifications of various food commodities
To understand the methods of food purchasing for volumes
To know about indenting
Factors involved in indenting
2. Introduction
A manufacturing company is required to invest a huge amount of money in purchasing materials. It is, therefore, essential to exercise a proper material and purchase control.
Purchase control refers to the purchase of materials of right quality in a right quantity at a reasonable price and at a right time. It requires a good amount of attention to the purchasing procedures of materials relating to cost, quality, volume, time, and delivery of materials. Purchase control starts with the issue of materials requisition and ends with the receipt of materials and payment of the cost of the materials. Procure quality material at optimum cost through Innovative concepts, ideas and constant vendor development.
Encourage use of eco-friendly products and uphold Ethical business. To ensure regular and timely deliveries to internal customers.
3. Concept of Purchasing Control
The conventional thought is that the vendors have to sell their product in order to run their business, get a good return on their investments or sometimes to even survive in the business. The buyer can determine the price and dictate other commercial terms to the vendor. There are many who have even conceived that if the buyer is bigger than the seller the later would accept the terms of the buyer. It is invariably felt that there are thousands of sellers available in the market
and there is a wide option to buy, price playing a minor factor. But that is not so. The quality of the product service, recurring cost after procurement, sellers reputation in the market, urgency of the product, delivery schedule, payment terms, vendor-buyer relationship, demand and supply are what controls the buying mechanism.
Materials form the largest single expenditure item in most of the organizations. A material manager plays an important role in improving the profitability of the organization and rate of returns on investment. Profitability can be improved by increasing the sales volume and controlling waste during production. But the right material procurement at the right time helps reduce a major portion of expenses incurred in running a business. It could be the form of price reduction, good quality, timely delivery, good service etc, obtained through negotiation.
3.1 OBJECTIVES OF PURCHASING
• To buy materials and services of the right quality, in the right quantity at right price from the right source and at the right time
• To buy competitively and wisely
• To achieve maximum integration with the other departments
• To develop good, healthy vendor relationship
• To develop reliable alternative sources of supply
Aims of Purchasing Policy
Steps involved in purchasing process in order to ensure food cost control and avoid pilferage so that food costs does not go high
a) Aims -The primary aim in purchasing of food is to obtain the best quality of merchandise, based on specifications established at the most favorable price.
b) Purchasing staff -Purchasing is a function concerned with the search, selection, purchase, receipt, storage and final use of a commodity in accordance with the catering policy of the establishment. The person responsible for purchase is also responsible for receiving, storing and issuing. In large hotels, there is a full time purchase manager/officer responsible for all purchases – F&B commodities and non-consumable.
In small hotels, the storeroom items (food) are purchased by an assistant manager, and perishables (food) such as meat, poultry, fish, vegetables, etc. are purchased by the chef.
c) Source of Supply –A catering establishment depending on its size, type and style and also on the quantity and quality of commodities required decides on the source of supplies, they may be
i) direct purchase in cash from market, ii) through suppliers – on contract & in cash, iii) Direct from wholesalers.
d) Selection of supplier -In case of selection of a supplier, a great deal of exercise and detailed enquires have to be made –
i) Details about the firm, to find its reputation,
ii) Information from other customers about their product and services, iii) Recent price lists,
iv) Trade terms and conditions such as cash discount, trade discount, etc., v) Sample of products to check quality,
vi) A visit to the supplier’s firm, vii) Minimum order level, viii) Ordering procedures, ix) Delivery procedures,
x) Part deliveries or standing orders,
On selection, the suppliers are put on an approved “suppliers‟ list” and periodically they are evaluated on –
i) Price performance ii) Quality performance iii) Delivery performance
Types of Food Purchase There are 2 categories
Perishables – these are those items that have a short useful life after they are received. They are best to be procured on a daily basis with 1-3 days stock in hand. E.g. – vegetables, dairy products, etc.
Non – Perishables - these are those items that have a longer shelf life. They can be stored for weeks or even months. E.g. – cereals, pulses, etc.
Quality Purchasing
The quality of an item to be followed would be determined by the Purchase Manager, Executive Chef and the F & B Manager as per the catering policy, the menu requirements and its price range, which should be stated in the Standard Purchase Specification (SPS). The quality to be purchased should be stated in terms of grade or brand.E.g. – Tomato Ketchup – Kissan, Prawn – Grade A
Food Quality
Factors for different commodities:
The food quality factor is mainly concerned with the food i.e.:
Texture Composition Keeping qualities Flavor
Smell etc.
The food quality factors for certain commodities are as follows:
A) FRUITS&VEGETABLES:
Count & weight
Wastage in terms of peel.
Shape and size Color
Firmness Smell
Taste
B) CANNED FOODS:
Drained weight.
Density(juices etc) Color
Taste and appearance
3.2 Yield
DEFINITION OF YEILD:
Yield has two meanings that seem quite different: "an amount" or "to give way." The yield of the recipe was twelve brownies. To avoid being tripped, Mary was forced to yield to the children on her way to the brownie plate. While these meanings seem quite different, they both essentially mean "to give." The recipe gives twelve brownies to those who follow it, and Mary is giving up her right to go first. Yield can also mean the rate of return on an investment. It is the maximum usable amount that is obtainable from a particular product.
TESTS TO ARRIVE AT A STANDARD YEILD:
Usually yield tests are performed on food bought as purchased and need to be converted to ready to cook.
Items received already proportioned need not undergo any yield test.(soybean, cashew etc)
Some foods received ready to cook might need yield tests.
Yield test tells us:
1. Yield of kg, liters, grams, portions and so on.
2. Cost per kg, ltr, and gm and so on.
Yield tests are pre control technique because we know the cost of the item and we can adjust the menu selling price before serving the item. The objective of yield testing is simply to discover the respective yields of whole range of commodities available for any one purpose and to determine the unit cost concerned.
Example of test to arrive at standard yield
a) BUTCHERY TEST b) COOKING TEST
1. Waste 1. Cooking time
2. Useable meat 2. Cooking losses
3. Bones 3. Tate after cooking
4. No. of portions
4. Appearance after cooking
5. Fat amount and color 5. Flavor after cooking
6. Color of meat flesh 6.Shrinkage
7. Bone structure 8. Color of bones
3.3 Standard Purchase Specification
Standard Purchase Specification (SPS) is concise descriptions of quality, size, weight or count factors desired for a particular item.
An SPS must contain –
i) Definition of each item,
ii) Grade or brand name of the items, iii) Size, weight or count
iv) Unit against which prices should be quoted, v) Special note for the commodity,
vi) Photograph of the ideal / standard item, e.g. – table apple, cherry tomato.
Objectives of SPS
To establish a suitable buying standard for a particular commodity for the catering establishment,
To furnish to the suppliers in writing in specific terms the requirements of the catering establishment, To help in deciding the price of a commodity,
To obtain a standard product,
To measure the performance against the standard product.
Advantages of SPS
Establishing a buying standard of a commodity so that a standard product is available for the customer,
Inform the supplier in writing, by drawing, or with a photograph or describing precisely what is required,
Provides detailed information to the receiving department and store as to the standard of foods to accept,
Makes everyone aware of the differences that can occur because of the difference in size, weight, quality and quantity of a product.
The specifications act as an aide memoire to all concerned of what was agreed.
Purchase Procedure
The purchase procedure will depend upon he nature, size, standard, location of the establishment and the forecast of future requirements.
The purchase procedure has the following steps –
Preparing standard purchase specification Contacting new suppliers
Taking quotations from both new and approved suppliers Selecting suppliers
Discussing and deciding delivery needs with the suppliers Placing purchase order form.
Sources of Supply
An establishment depending upon its size type and style and also on its quantity and quality of commodities required decides its sources of supply. It may be direct purchase in cash form market or suppliers on contract basis or directly from the whole seller. In case of selection of a supplier a great deal of exercises and detailed enquires have to be made on selection, the supplier are put on an approved suppliers list and periodically they are evaluated on price, quality and delivery performances
3.4 Different Methods of Food Purchasing
Purchasing Methods
Contract Purchasing:-
A contract is entered with a supplier for the commodities to be supplied at regular intervals, usually at an agreed upon price which is advantageous for both.
The specific period contract - it determines the source of supply and the price of goods for a stated period i.e. for 3 to 6 months suitable for items which has fairly stable price like bread, butter, milk etc.
Specific quality contract - it aims to secure continuity of supply of a given quality of an
Essential item of an agreed price over a particular trading period- suitable for fruits, vegetables etc.
Periodical Purchasing:-
The requirements of the establishment are periodically estimated and orders are placed on a weekly / fortnightly / monthly basis. This is suitable for groceries.
Daily Market List / Daily Market Quotation
This method is used for purchasing perishables on a daily basis. A daily market list is prepared by the executive chef on the basis of quick stock taking of food. On receipt of the “Daily Market List” the purchase officer contacts approved suppliers for their prices and then orders for the supplies.
Cash & Carry:-
It is purchasing from the market at a competitive price, and the buyer can personally check the quantity and quality of each item. The purchaser has to pay in cash and has also to arrange for the goods to be transferred to the establishment.
‘Paid Reserve’
In this the caterer buys in advance a large quantity of items like beef, jumbo prawns, etc. to cover the needs of future months and stocks of which is kept with the supplier, and the supplier is paid for this. The caterer requisitions his requirements from the supplier.
Cost Plus
In this case, the approved supplier is paid exactly the same price that he has paid for the commodities plus an agreed percentage to include the cost of handling, delivery charges and a margin of profit. Suitable for welfare catering establishments.
One Stop Shopping / ‘Total Supply’
There are some suppliers who are able to offer a full supply service of all commodities. The advantage of this system is that the establishment has to negotiate with one supplier, a reduced volume of paper work and fewer deliveries.
Centralized Purchasing
Suitable in chain operations. In this system the requirements of each individual unit is relayed to a central office. The central office decides the total requirements of all units and then makes total purchases either, for delivery to the individual units by he dealer, or, for centralized delivery.
Sealed Bids / Tender Purchase
In this procedure sealed quotations are required from one or more suppliers and orders are placed where the terms are of best advantage to the buyer, after all elements of price, quality, yield and service are considered. For a Govt. institute the offer goes to the lowest bidder.
Standing Order
The supplies of certain food items (especially of highly perishables like – milk, ice- cream, bread, etc.) can be asked for a supply without securing price quotation first.
However, it is very important that the latest prices of these items are available to the person when checking the bill for these items.
Additional Methods
Apart from the above mentioned method of food purchase the following methods are also applicable in hotels:
EMERGENCY PURCHASE
To purchase an item on an emergency basis, a risk purchase form has to be filled up& sent to the supplier.
TOTAL SUPPLY METHOD
There are some suppliers who are able to offer supply service of all the commodities. The advantage of this system is that the company has to negotiate with one supplier & there is a reduced volume of paper work.
PURCHASE ORDER FORMS
It is a complete record of all orders made and it helps the receiving department to take necessary action for any foodstuffs arriving late.
The purchase order is made in 1 + 5 copies…
Original copy--- to the supplier
1st copy --- to accounts
2nd copy --- to purchase department
3rd copy --- receiving department
4th copy --- indenting department
5th copy --- master copy.
Ordering Cost:-
It is the cost incurred in placing an order with a supplier, e.g. – stationery, manpower, time, transportation, etc.
Carrying Cost:–
It is the cost incurred in making arrangement for the commodities to be delivered to the establishment, e.g. – manpower, transportation, etc.
Economic Order Quantity (EOQ): –
The quantity, which is most economical to order & to stock considering all factors bearing on the situation. The basis of the EOQ is the usage rate, ordering cost and the
time taken. Basically the focus is on maintaining optimum levels of each units are there in each lot and the speed at which they are used up from the stores.
E.O.Q = (2A x Cp) / Sc.
Where A = Annual Usage, Cp= Cost of Purchase, Sc=Storage Cost (per unit). The size of the economic order quantity depends upon
Inventory Carrying Cost.
Cost of Purchasing.
Consumption
Interest on Capital
Quantity discount.
Sometimes Economic Order Quantity is called Re-Order Quantity.
PURCHASE ORDER
Logo Company Name
Address
Date PO No.
Payment Terms Due Date Payment Mode
Bill To : Ship To :
S.No Item Description Unit Price Quantity Amount
100.00 1 100.00
You can add here the notes or special comments if any
Sub total 100.00 Tax Rate 4.000%
Tax 4.00 Shipping
Charges
20.00
Total 124.00
THANK YOU FOR YOUR BUSINESS!
Purchase Order Forms
4. INDENTING FOR VOLUMES
Indenting is similar to a requisition which is used as inter-departmental document and in which we indent or summarize the quantity of the ingredients while making a standard recipe and standard purchase specification. Stores scrutinize such indents and collectively places and an order with the suppliers to send such material on the specified time and date.
Which means a document stating the requirements of goods in terms of description of goods, the quality, the specifications, the units and quantity required is specified and sent
to the stores who in turn will procure the same and dispatch the same to the department concerned.
4.1 USE OF INDENT AS A CONTROL TOOL.
Through indent form the cooks order perishable ingredients, beverages and other required items required for the production, when they are required and how much is required?
Then indent sheet has to be through a proper channel and it has to be approved by the departmental head. Through this form the stores have to supply those ingredients what is entered in the indent sheet
Apart from this it will act as one of the document to keep control
On ingredients.
On wastage.
On pilferage.
To get the right quantity and quality without any over distribution or under distribution.
It is very easy to make indent for a small quantity but when we make an indent for a thousand meals or a buffet or a banquet or a coffee shop or industrial canteen then some amount of experience or yardstick of thumb rules do apply and a lot of factors should be considered while doing such indents which are: -
1. The number of persons to feed; the larger number of people the lesser the indent quantity becomes.
2. Number of items on the menu.
3. Choice provided on the menu.
4. Number of non-veg. items on the menu and its vegetarians alternatives.
5. Number of non –vegetarians and vegetarians.
6. Whether or not Indian bread or only rice is included.
7. Type of people to dine.
8. Choice of desserts provided.
9. If a dry or gravy preparation.
10. Selling price of the menu.
11. per stock or misc-en-place.
12. Kind of menu has been planned either a la carte or on a banquet or buffet.
13. Silver, plated or buffet service.
4.2 PRINCIPLES OF INDENTING
The Indents are made well in advance for regular items keeping in view the earlier sales trends, fresh bookings, forecast regarding walk-ins etc. For grocery and dry items the store request is made for a long period of 4-5 days together. For fresh items and perishable items it is generated for each day. The chef in charge will see what is left in the freezers, refrigerators, kitchen store and then check the requirement of ingredients for the day and coming days and then the indent is raised. Indents are made in triplicate.
Original copy along with the 2nd copy goes to store and after the issue is made by store and actual issuing quantities are mentioned on it a copy of the same goes to accounts/ F
& B Control department.
4.3 FACTORS AFFECTING INDENTING:
(a) Portion size (b) Day of function
(c) Type of guest: Age group, religion.
(d) Type of menu
(e) Number of snacks offered (f) Time of service
(g) whether cocktail is offered (h) Weather
(i) Availability of ingredients
(j) Based on what is the type of event
Recapitulation:
All the factors mentioned must be considered and then work out exactly the cost per portion of each dish and then updating the same yearly in terms of increase in prices and then working out the selling price will give an accurate indenting and costing procedure.
4.4 VARIOUS PRACTICAL DIFFICULTIES FOR VOLUME CATERING
Selling price of menu,
Sudden change of menu,
Availability of raw materials/ ingredients.
Different food habits.
Exact no. of guest is not known,
Different food habits,
Exact no. of guest is not known,
The indenting is based on assumption,
Quantity and quality of different raw materials sometime vary from region to region,
Infrastructure of kitchen,
Skill level of staff,
Storage consideration,
Due to large no. of ingredients indenting sometimes becomes complicated,
Different cooking techniques,
Difficulty in judging portion size.
5 Summary
Procure quality material at optimum cost through innovative concepts, ideas and constant vendor development. Encourage use of eco-friendly products and uphold
Ethical business. To ensure regular and timely deliveries to internal customers. The purchase department ought to be well equipped to buy material in a scientific manner. The person concerned with procurement should keep his knowledge updated in changing technology, government policies, the price of the product, the right source, and product details and so on. If he is completely loaded with much requisition to deal with, it is likely that the professional approach is spontaneously ignored. This will be a loss to the organization, for the person is always under pressure and quality loses out. Scientific planning, requisition, procurement and systematic payment besides sufficient staff are equally important ingredients for successful purchase. In other words, the purchase department should not be viewed as “the order typing and signing department”.
FRUITS AND VEGETABLES PURCHASING SPECIFICATIONS
SL.
NO
NAME OF
PRODUCTS
DESCRIPTION / SPECIFICATION UNIT
1. TABLE APPLES Bright red colour with fruity aroma, crisp and juicy, having moderate to low acidity ; high sweetness, even spherical shape; firm and resilient to pressure with no defects or decay, internal browning, broken skin or bruises-110gm- 125gm each.
KG.
2. COOKING APPLES Light green in colour, strong flavor, even spherical shape;
firm and resilient to pressure with no defects or decay, internal browning, broken skin or bruises-5-7 per kg; no stalk or leaf attached.
KG.
3. TABLE ORANGES Thin skinned, heavy for its size, juicy inside. Predominant flavour. No leaves or stalks 7-9 in a kg
KG.
4. JUICE ORANGES Bright orange colour, heavy for their size, sweet juice, even colour, no dry flesh inside, skin firm with no excessive pith, average 9 numbers in a kg.
KG.
5. YELLOW BANANAS Greenish yellow, firm fresh full plump, no dry and black patches, size should not be less than 7 inches from stem end to tip, should not be overripe and mashed.
KG.
6. GREEN BANANNAS No black marks. KG.
7. KINOO Firm texture, strong flavor. 4 - 5 in a kg, bright orange in colour. Juicy and sweet
KG.
8. MANGO - DUSSERI Thin bright orange to yellow skin with a smooth surface.
Full, firm resilient to gentle pressure. Pulp should be bright orangish -no stringiness at all. Seed should not be more than 1/4 the size of whole mango. Flavour sweet with typical light flavor. 300 g to 400 g
KG.
9. MANGO -LANGRA Greenish yellow colour with firm skin , sweet and flavourful smell, flesh bright yellow and juicy. Seed flat and thin, not more than 1/2 the pulp. No bruises or blemishes- minimum fiber in the pulp. 300 g to 400 g per mango
KG.
10. MANGO -
ALPHONSO
Bright yellow to orange coloured skin, no blemishes, full, firm resilient to pressure. Flesh to be sweet and plentiful.
Average 04 in a kg.
KG.
11. MANGO - SAFEDA Yellow skin, with no green patches at all. No blemishes, full and firm. Sweet in flavour
400 g to 500 g per mango`
12. PAPAYAS Tej Patti, long variety, at least 14 inches long, bright Orangish stripes, flesh orange red in colour. Should not be raw. Should be very sweet.
KG.
13. DISCO PAPAYA Flesh should be bright orangish, seedless or negligible white seed; taste sweet and texture not very hard or soft.
500 gms
KG.
14. BLACK GRAPES Plum red in colour full bunches, skin thin, pulp sweet and juicy, no moulds, wet sticky or decayed grapes; no soft , squashed or over ripe grapes-approximate 300 grams per bunch.
KG.
15. GREEN GRAPES Light green colour, ripe full bunches, each bunch of even conical shape, firmly attached to stems, no loose, squashed, soft or over ripe grapes. Skin should be thin, pulp juicy and sweet-average wt of one bunch-400gms.
KG.
16. RED GRAPES
SEEDLESS
As name suggests no seeds , plum red colour, skin thin pulp juicy and sweet. No soft, squashed or over ripe grapes.
Packed tightly in bunches-no mould formation.
KG.
17. WATER MELON Dark green coloured stripes with mottled white green skin, plump heavy for its size, juicy, good flavour; no
KG.
discolouration, browning or dry patches; fruit should be free from blemishes, broken skin and other defects. Strong pressure applied to the surface should meet some resilience.
Flesh deep red in color, without too many seeds. 6 – 7 kg each.
18. CHICKOOS Dark brown coloured thin skin, firm surface. Pulp dark brown, soft, juicy and sweet. Should not have bruises or soft patches. 8-10 in a kg.
KG.
19. PEACHES Nice firm pleasant small. Sweet in taste, Ripe, not hard. 8 to 10 pcs per kilo
KG.
20. GREEN COCONUT Fresh, even size, no black marks and tender skin. Size 1.5 to 1.75 kg. Should not have malai in it.
KG.
21. GUAVAS Firm, fresh and sweet, light green to yellowish in colour. 6- 8 in a kg. Red from inside. Crisp flesh
KG.
22. JUICE SWEET LIME Bright greenish yellow colour, thin skin, fruit should be plump, firm and heavy for its size, juicy and having a good flavour. No blemishes, bruises or other defects; fruit should not be soft or spongy-no sour smell; average 5-6 per kg.
KG.
23. FIGS Dark purple colour, full ripe appearance resilient to pressure of thumbs and fingers. No bruises, cracks or blemishes. Soft sweet pulp and 20-25 in a DOZ= half kg
KG.
24. PINEAPPLE Outer skin green, ripe ones should show softness around apex when pressure is applied; flesh of distinct whitish, yellow colour, soft ,sweet and juicy; fruit should be heavy for its size and base should be well trimmed- no rot or mould formation. 2 kg per piece. Only Rani variety. No leaves
KG.
25. PEARS ( watlet ) Green r yellowish in colour, clean and bright. Soft juicy flesh crisp and good flavour. Not wrinkled, no scars, damage, insect or worm injury. Supplied with stalks
KG.
attached. 6 -7 per kilo in a kg
26. POMEGRANATE Kandahar variety, the seeds should be deep red in color. 4- 5 per kilo
KG.
27. LARGE PLUMS Firm , smooth texture and not sour, deep maroon red in colour. 10-12 in a kg.
KG.
28. APRICOT Bright orangish yellow colour, plump and fairly firm, juicy with good flavour and tender flesh, should not be decayed or shriveled, seed should be easily unattached from flesh. . 8-10 in a kg.
KG.
29. STRAWBERRIES Bright red colour with even shaped fruits and leaves, should be fresh with no blemishes, bruises, soft spots or moulds.
Should not be acidic. Should be of even size and colour 20- 25 in a kg.
KG.
SL .N O
NAME OF
PRODUCTS
DESCRIPTION / SPECIFICATION UNIT
1. LARGE POTATOES Dry in appearance with dark coloured, firm smooth peeling skin. No deeply set eyes or spots with unbroken skin. No scabs, no decay or mechanical worm injury. Not wilted discoloured skin. 160 - 250 grams. No sprouting or green
KG.
patches on the skin.
2. MEDIUM POTATOES
Dry in appearance with dark coloured, firm smooth peeling skin. No deeply set eyes or spots with unbroken skin. No scabs, no decay or mechanical worm injury. Not wilted discoloured skin. 120- 150 grams. .no sprouting or green patches on the skin.
KG.
3. SMALL POTATOES Dry in appearance with dark coloured, firm smooth peeling skin. No deeply set eyes or spots with unbroken skin. No scabs, no decay or mechanical worm injury. Not wilted discoloured skin. 30- 40 grams. Firm feel not soft or mushy. .no sprouting or green patches on the skin.
KG.
4. MADRAS/BHUTAN LARGE POTATOED FOR CHIPS.
Dry in appearance with dark coloured, firm smooth peeling skin. No deeply set eyes or spots with unbroken skin. No scabs, no decay or mechanical worm injury. Not wilted discoloured skin. 30- 40 grams. Firm feel not soft or mushy. No black areas after peeled and blanched.
KG.
5. BABY POTATOES Pea sized. No black heads. KG.
6. LARGE ONIONS Dry surface leaves, tender, white pulpy , internal leaves, sharp taste, bulb firm well shaped , large size at least 80 - 100 grams. Each, clean dry skin pinkish colour. No rot, fungus, moulds or decay should be visible. A moist stem at the neck indicates interior decay. No sprouting or dirt attached.
KG.
7. MEDIUM ONIONS Dry surface leaves, tender, white pulpy, internal leaves, sharp taste, bulb firm well shaped .clean dry skin whitish colour. No rot, fungus, moulds or decay should be visible.
Moist stems at the neck indicate interior decay. No sprouting or dirt attached
KG.
8. SMALL /PICKLE ONIONS
Small round, single bulb. 75- 100 per kilo KG.
9. WHOLE GARLIC Clean white external colour. Heavy for its size. 1 ½ inches - 2 inches in width. Well filled bulbs. Should not be shriveled. Wet or mouldy. Bulbs to be full fleshed.
KG.
10. GARLIC CLOVES Nice plumpish cloves with no decay. KG.
11. PEELED GARLIC Fully peeled with no skin attached. Packed in 1 kg. Plastic bags. Cloves should not be dried out.
KG.
12. GINGER Large, fresh and full even pieces, pulp should be dry and should have clean surface. Interior should be moist with distinctive smell. No sprouting. 150 – 200 g per pc
KG.
13. SWEET POTATOES Cylindrical, tapering on either buds. Pink skin with no mud.
No cuts or bruises. To touch not soft or flexible.
KG.
1. AUBERGINE / BRINJAL
Round, uniform dark purple colour, shiny skin and green top stem. Free from bruises or worm holes. Feel heavier than size 4 in a kg. Not more than 330 gms per brinjal
KG.
2. AUBERGINE - BABY Even in shape, round and good purple colour. No skin blemishes and no long stems attached.15-20 in a kg.
KG.
3. BANANA - GREEN Even shaping with either green skin. Not too many black marks on the skin, free from bruising and dirt. Firm to touch.
KG.
4. BEAN SPROUTS Trimmed of the roots with no browning on the cut marks. Creamy white with no blemishes or brown spots.
Length 1.5 inches and more
KG.
5. BEETROOT Dark purple in colour with smooth skin surface and no deep cracks or splits. Top leaves trimmed and roots free from soil. Skin easily split by finger nail. Should be 5-6 per kg. Weight 160 gms each
KG
6. BITTER GOURD Bright green colour, shiny ridged surface. Firm with minimum seeds. Firm resilient to pressure. 10-14 per kg.
KG.
7. BROCOLLI Heavy, compact, dark green head with no yellow flowers or purple leaves. Leaves trimmed to the stem. Head to be full and not in small pieces. Steam not more than 5 cms from the base of flower.
8. BRUSSEL SPROUTS Bright green , firm head with crisp leaves. More than in inches diameter, no yellow leaves.
KG.
9. CABBAGE - RED Heavy head firm and solid, deep purple in colour. No roots attached. Each head should weigh 500- 700 gms and not more than that.
10. CABBAGE - WHITE Heavy head for size. Firm and solid. Leaves to be without decay wormholes or blemish No roots to be attached. Each head should weigh 750 gms to 1 kg and not more than that.
KG.
11. CAPSICUM - COLOURED
Shiny skinned and firm to the touch. No soft spots and rotting flesh. Good even colour. Size 100 -150 g per pc.
Thick flesh.
12. CAPSICUM - GREEN Dark green shiny skin, tender and crisp. No discoloration, bruises or soft patches. 6 to 8 pcs per kilo.
The flesh should be thick
KG.
13. CARROTS Smooth skinned, conical surface should break with a snap. Colour may vary from red to orange in summer.
Core should not be stringy and should not exceed ½ inches diameter. Weight should be 100-120 gms each
KG.
14. CAULIFLOWER Bright white to creamy white flower. No black spots . Firm and compact head with no outer leaves attached.
750 g to 1kg per pc. Stalk to be trimmed from the base.
Stem should not be more than 5 cms from the base of flower. No worms
KG.
15. CELERY Clean, crisp, brittle stalks with bright green leaves and should not be wilted.650-800 grams each.
KG.
16. CHILLI - GREEN Dark green with smooth shiny surface. Seeds to be soft and white. Even long shape. 7-9cms long.
KG.
17. CORN - BABY Even in size with outer leaves not attached. No stem to be present and the corn to be crisp and pleasant to the taste. Not longer than 3 inches
18. CUCUMBER Shiny and firm, crisp with a waxy appearance.. Dark green in colour. Not shriveled and no yellow marks. 4-5 in a kg
KG.
19. CURRY LEAVES Shiny dark green leaves with no spots of fungus.
20. DHANIA HARA Bright green, fresh wide leaves with out mud of fungus.
Standing leaves not wilted. Young plant with highly aromatic characteristic smell and no flowers.
KG.
21. DILL LEAVES Bright green in colour, separated leaves, not wet. No KG.
wilting or rusting
22. FRENCH BEANS Bright green and velvety to touch, snaps with distinctive clean break with strings. Seeds to be soft and not prominent in pods.
KG.
23. GREEN PEAS Fresh juicy crisp tender pods with a good green colour. KG.
24. LEEKS Bright white colour of stalk, crisp fleshy leaves on the stalk.
3-4 pieces in a kg.
KG.
25. LETTUCE - FRISEE Bright green colour with fresh crisp tender leaves.
Excess soil removed if supplied with roots. 80-100 gms per pcs
KG.
26. LETTUCE – ICE BERG
Bright green colour with fresh crisp tender leaves.
Excess soil removed if supplied with roots. 100-120 gms per pcs.
KG.
27. LETTUCE - RED Crinkly leaves with no rust spots. Stalks cleaned from soil, crisp leaves and no wilting. 80-100 gms per pcs.
KG.
28. LIME Bright yellow in colour, firm and heavy for its size.
Should be resilient to thumb pressure.
20-25 pieces per kg.
KG.
29. METHI Fresh, crisp and dark green with no brown or wilted leaves. No excess moisture or unwanted material like mud or threads. No weeds to be enclosed with the bunch.
Each bunch to be of 500 gms each
30. MINT LEAVES Large dark green leaves, not scarred and not wilting.
Stem to be trimmed off above the roots. Characteristic aromatic smell. Devoid of any mud. No weeds to be enclosed with the bunch. Each bunch to be of 250 gms each.
KG.
31. MUSHROOMS -
BUTTON
Cap closed at the stem, firm and white not exceeding 2 cm. In length should not be bruised or moldy. 50- 60 pcs
per kg.
32. OKRA - LADY FINGER
3-4 inches long, smooth velvety surface, crisp and tender tip. Should be bright green and not black. Should not limp or with bristles. Seeds should be bright white small and soft
KG.
33. ONION - BROWN Full bodied with firm flesh. No roots attached and not sprouting from the top. Excess flaky skin to be taken off.
No dirt attached. Not shriveled. 80 gms each
KG
34. SPRING ONION Slender stalks with a white base and long bright green stems. No wilting of the leaves, no dirt attached and leaves not to be rusted or rotten. Length 7” and the bulb size should not be more than 3 cms dia. Each bunch to be of 750- 1000 gms each
KG
35. ONION - SMALL Smaller sized onions with a firm body, no stalk and no roots attached. No soil and excess skin is taken off. 6 cm dia.
KG
36. PAPAYA - GREEN Firm green papayas of a pale orange yellow colour inside. No rust marks on the skin and no blemishes on the skin. Even sizing of the fruit. 500- 750 gms each
KG.
37. PARSLEY Bright green firm crisp leaves. No blackish or wilted bunches. No weeds to be enclosed with the bunch . Each bunch to be of 100 gms each
KG.
38. PEAS - SNOW Slim bright green pods with no marks on the pods and no rust marks. Even sizing of the pods and no wilting of the pods. Pods to be crisp and easily snapped in half.
KG
39. PUMPKIN - RED Bright orange outer skin, soft orange colour inside. Skin to be smooth and free from any injury or cracks. 7- 9 kgs each
KG.
40. PUMPKIN - WHITE Creamy green outer skin, skin to be smooth and firm.
Even shape free from any cracks or injury. Easily split kg
with fingernail. 6- 8 kgs each
41. RADISH - RED Well formed, smooth firm tender and crisp. Should be of medium size, heavy bulb and sharp taste. Crisp texture inside. 15-18 nos in a kg
KG.
42. RADISH - WHITE White colour with fresh green leaves. Not over ripe or dry, sharp taste and crisp core. 10 –14 nos in a kg.
KG.
43. RAW MANGO Dull green waxy skin with no blemishes. Even sized fruits with pale inside. Hard to the touch. 80-90 gms each
KG.
44. SAAG - SARSON Dark green leaves with stem trimmed, leaves should not be small in size, moldy or worm eaten. No weeds to be enclosed with the bunch Each bunch to be of 500- 750 gms each
45. SONJA DATA Should not be woody, fleshy with translucent seeds.
More than ½ inch in diameter. 2 feet in length approx.
12-15 in a kg
KG
46. SPINACH Fresh, dark crisp leaves. Stem should be trimmed, stalk should snap when bent. Should be stored upright. Should not have water or fungal growth. No weeds to be enclosed with the bunch. Each bunch to weigh 1 kg
KG
47. TINDA Light green, firm crisp skin, small seeds, bright white pulp. 10 pcs in a kg.
48. TOMATOES -
LARGE
Mature but not over ripe or soft. Large size, smooth firm and pulpy 80-100 grams each, should not be wet.
49. TOMATOES -
CHERRY
Miniature sized tomatoes in all details. Even colouring of the skin with no green colouring. Must be moist and red when cut. Small stalk attached but no leaf attached.
Each tomato to be of 3” dia.
50. YAM Clean surface, no incrusted mud, even disc, shaped.
Colour of flesh light yellow pink, no worms crack. Size KG.
not larger than 3 kgs
