1st Quarter Groceries - Baking Goods - Department of Corrections

The Missouri Department of Corrections has issued an Invitation for Bid (IFBC) solicitation #IFBC30034902002271 for first quarter baking goods to be delivered to 21 correctional facilities statewide. The procurement seeks comprehensive baking supplies including white beet sugar, brown sugar, powdered sugar, all-purpose flour, cake mixes (chocolate, devil's food, pound cake, white), pancake mix, biscuit mix, and vegetable shortening. Specific product requirements mandate water-only mix formulations, prohibit animal fats and lards, and exclude certain brands like Old Tyme and National. Quantities vary significantly by item and facility, ranging from 175 to 15,000 pounds per location. The bid period runs from May 1, 2020, through May 20, 2020, at 3:00 PM CDT, with a contract performance period from the date of award through September 30, 2020. Vendors must submit pricing via a required spreadsheet uploaded to MissouriBUYS, complete and sign Exhibits A and E, and provide brand names and product numbers for each line item. Delivery terms are Free on Board (FOB) Destination, with payment terms of Net 45 days.

No specific set-aside designations, disadvantaged enterprise requirements, or incumbent vendor information are mentioned in the solicitation documents. The bid appears open to all vendors without restrictive qualification criteria. While the total estimated contract value is not explicitly disclosed, the comprehensive nature of the solicitation covering multiple facilities and extensive product quantities suggests a significant procurement opportunity. The bid covers multiple product categories with precise specifications, indicating a structured approach to meeting the Department of Corrections' baking goods requirements. Vendors must carefully adhere to the detailed product specifications, packaging requirements, and submission guidelines to be considered for award. The solicitation emphasizes competitive pricing, product quality, and compliance with specific ingredient and brand restrictions as key evaluation criteria for vendor selection.