T0032 17DPP00151 Price Sheet.xlsx
XLSX spreadsheet 20 KB Posted
- Attached to
- T0032 Dairy Products: Milk, Creamer, Whipped Cream, Butter, Sour Cream, Cheeses and Yogurts
- Solicitation number
- 17DPP00151
- Issued by
- New Jersey
About this file
This document is a Price Sheet for a Dairy Products contract solicitation (17DPP00151, T-0032) issued by the State of New Jersey, Department of the Treasury Procurement Bureau. The contract covers the supply of various dairy products including milk, creamer, whipped cream, butter, sour cream, cheeses, and yogurts on a statewide basis. The pricing is requested for three geographical regions (North, Central, and South) with delivery required within three business days. The contract term is not specified.
The Price Sheet includes 56 line items for different product types, sizes, and packaging. Bidders must provide unit prices and indicate the brand/model and delivery timeframe. Pricing is requested for a variety of milk products (whole, reduced fat, low fat, skim, lactose-free, and soy), as well as cream, buttermilk, butter, sour cream, cottage cheese, ricotta, cream cheese, and yogurt products. Bidders must also indicate any cash discounts offered.
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Sheet1 Price Sheet – Dairy Products: Milk, Creamer, Whipped Cream, Butter, Sour Cream, Cheeses and Yogurts - Statewide (17DPP00151, T-0032) State of New Jersey, Department of the Treasury Procurement Bureau 33 West State Street 9th Fl.
PO Box 230 Trenton, NJ 08625-0230
| Vendor {Bidder} Name: |
| Cash Discount (i.e. 2% 10 Days, Net 30 Days) |
Refer to Section 4.4.5.6 of the Bid Solicitation {RFP}.
| Price Line No. | Item Description | Quantity | Unit | Unit Price for Region North | Unit Price for Region Central | Unit Price for Region South | Brand/Model # | Delivery Days ARO (Not to Exceed Three (3) Business Days) |
| 1 | Whole Milk, White, 3.25% Butterfat, Homogenized, Pasteurized | 1 | GALLON | |||||
| 2 | Whole Milk, White, 3.25% Butterfat, Homogenized, Pasteurized | 1 | HALF GALLON | |||||
| 3 | Whole Milk, White, 3.25% Butterfat, Homogenized, Pasteurized | 1 | QUART | |||||
| 4 | Whole Milk, White, 3.25% Butterfat, Homogenized, Pasteurized | 1 | PINT | |||||
| 5 | Whole Milk, White , 3.25% Butterfat, Homogenized, |
Pasteurized
| 1 | HALF PINT | ||
| 6 | Whole Milk, White, 3.25% Butterfat, Homogenized, Pasteurized | 1 | FOUR (4) OUNCE CONTAINER |
| 7 | Whole Milk, White, 3.25% Butterfat, Homogenized, Pasteurized One (1) case must consist of twenty (20), 20-quart dispenser bags per case. | 1 | CASE |
| 8 | Whole Milk, Chocolate, 3.25% Butterfat, Homogenized, Pasteurized | 1 | HALF GALLON |
| 9 | Whole Milk, Chocolate, 3.25% Butterfat, Homogenized, Pasteurized | 1 | QUART |
| 10 | Whole Milk, Chocolate, 3.25% Butterfat, Homogenized, Pasteurized | 1 | PINT |
| 11 | Whole Milk, Chocolate, 3.25% Butterfat, Homogenized, Pasteurized | 1 | HALF PINT |
| 12 | Reduced Fat Milk, White, 2% Butterfat or Less, Homogenized, Pasteurized | 1 | GALLON |
| 13 | Reduced Fat Milk, White, 2% Butterfat or Less, Homogenized, Pasteurized | 1 | HALF GALLON |
| 14 | Reduced Fat Milk, White, 2% Butterfat or Less, Homogenized, Pasteurized | 1 | QUART |
| 15 | Reduced Fat Milk, White, 2% Butterfat or Less, Homogenized, Pasteurized | 1 | HALF PINT |
| 16 | Reduced Fat Milk, White, 2% Butterfat or Less, Homogenized, Pasteurized | 1 | FOUR (4) OUNCE CONTAINER |
| 17 | Reduced Fat Milk, White, 2% Butterfat or Less, Homogenized, Pasteurized. One (1) case must consist of twenty (20), 20-quart dispenser bags per case. | 1 | CASE |
| 18 | Reduced Fat Milk, Chocolate, 2% Butterfat or Less, Homogenized, Pasteurized | 1 | PINT |
| 19 | Reduced Fat Milk, Chocolate, 2% Butterfat or Less, Homogenized, Pasteurized | 1 | HALF PINT |
| 20 | Low Fat Milk, White, 1% Butterfat, Homogenized, Pasteurized | 1 | HALF PINT |
| 21 | Low Fat Milk, White, 1% Butterfat, Homogenized, Pasteurized. One (1) case must consist of twenty (20), 20-quart dispenser bags per case. | 1 | CASE |
| 22 | Milk, White, Skim, Homogenized, Pasteurized | 1 | QUART |
| 23 | Milk, White, Skim, Homogenized, Pasteurized | 1 | HALF PINT |
| 24 | Milk, White, Skim, Homogenized, Pasteurized | 1 | FOUR (4) OUNCE CONTAINER |
| 25 | Milk, White, Skim, Homogenized, Pasteurized. One (1) case must consist of twenty (20), 20-quart dispenser bags per case. | 1 | CASE |
| 26 | Milk, Fat Free/Skim, 100% Lactose Free. | 1 | HALF GALLON |
| 27 | Milk, Fat Free/Skim, 100% Lactose Free. | 1 | QUART |
| 28 | Milk, Fat Free/Skim, 100% Lactose Free. | 1 | EIGHT (8) OUNCE CONTAINER |
| 29 | Soy Milk, Plain, Lactose and Dairy Free. | 1 | QUART |
| 30 | Buttermilk, Whole, Cultured, Homogenized, Pasteurized | 1 | QUART |
| 31 | Heavy Cream, Fresh, 40% Butterfat | 1 | QUART |
| 32 | Light Cream, Fresh, 20% Butterfat | 1 | QUART |
| 33 | Creamer, Half and Half, 10% Butterfat | 1 | QUART |
| 34 | Creamer, Half and Half, 10% Butterfat | 1 | PINT |
| 35 | Creamers, Half and Half, 10% Butterfat. Vendor {Bidder} must provide the price per individual cup in the Unit Price column(s). | 1 | 1/2 OUNCE CUP |
| Vendor {Bidder} must indicate the number of 1/2 ounce cups per case: | |||
| 36 | Creamers, Half and Half, 10% Butterfat. Vendor {Bidder} must provide the price per individual cup in the Unit Price column(s). | 1 | 3.8 OUNCE CUP |
| Vendor {Bidder} must indicate the number of 3.8 ounce cups per case: | |||
| 37 | Whipped Cream, Sweetened. One (1) case must consist of twelve (12) 14 oz. aerosol cans per case. | 1 | CASE |
| 38 | Butter, Sweet Cream, Wrapped. | 1 | 1 LB. PACKAGE |
| 39 | Sour Cream, Plain, Minimum 16% Butterfat | 1 | 5 LB. CONTAINER |
| 40 | Sour Cream, Plain, Minimum 16% Butterfat | 1 | PINT |
| 41 | Cottage Cheese, Grade A, Minimum 4% Milkfat, Large Curd | 1 | 5 LB. CONTAINER |
| 42 | Cottage Cheese, Grade A, Low Fat, 1% Milkfat, Large Curd | 1 | 5 LB. CONTAINER |
| 43 | Cottage Cheese, Grade A, Low Fat, 1% Milkfat, Large Curd | 1 | 1 LB. CONTAINER |
| 44 | Cottage Cheese, Grade A, Low Fat, 1% Milkfat, Small Curd | 1 | 16 OUNCE CONTAINER |
| 45 | Cottage Cheese, Grade A, Low Fat, 1% Milkfat, Small Curd | 1 | 5 LB. CONTAINER |
| 46 | Cottage Cheese, Grade A, Fat Free, No Salt Added, Small Curd | 1 | 5 LB. CONTAINER |
| 47 | Ricotta Cheese, Whole Milk | 1 | 46 TO 48 OUNCE CONTAINER |
| 48 | Cream Cheese, Wrapped | 1 | 3 LB. PACKAGE |
| 49 | Cream Cheese, Individual Portion. One (1) case must consist of 100, .8 ounce to 1 ounce cups per case. | 1 | CASE |
| 50 | Yogurt, Plain, Natural, Live Yogurt Cultures. One (1) case must consist of twelve (12) six (6) ounce containers per case. | 1 | CASE |
| 51 | Yogurt with Fruit Preserves, Natural with Live Yogurt Cultures and Assorted Fruit Preserves. No Artificial Coloring. One (1) case must consist of twelve (12) six (6) ounce containers per case. | 1 | CASE |
| 52 | Yogurt, Plain, Natural, Live Yogurt Cultures. | 1 | 32 OUNCE CONTAINER |
| 53 | Yogurt, Low-Fat, No Added Sugar with Live Yogurt Cultures, 110 - 130 Calories. One (1) case must consist of twelve (12) six (6) ounce containers per case. | ||
| 1 | CASE | ||
| 54 | Yogurt, Low-Fat, No Added Sugar with Live Yogurt Cultures, 80 - 100 Calories. One (1) case must consist of twelve (12) six (6) ounce containers per case. | 1 | CASE |
| 55 | Yogurt, Non-Fat, Sugar Free, Assorted Flavors with Live Yogurt Cultures, Penn Maid or comparable. One (1) case must consist of twelve (12) six (6) ounce containers per case. | 1 | CASE |
| 56 | Yogurt, Non-Fat, Sugar Free, Assorted Flavors, Non-Nutritive Sweetener with Live Yogurt Cultures, Penn Maid or comparable. One (1) case must consist of twelve (12) six (6) ounce containers per case. | 1 | CASE |
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