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EUSEBIO AYALA ESQ. CAPITAN RIVAROLA"}, "details": {"legalEntityTypeDetail": "S.A.", "activityTypes": ["goods"], "categories": [{"name": "Bienes e insumos agropecuario y forestal", "id": 19}, {"name": "Servicios de Limpiezas, Mantenimientos y reparaciones menores y mayores de Instalaciones, Maquinarias y Veh\u00edculos", "id": 2}, {"name": "Productos Alimenticios", "id": 14}]}}], "tender": {"id": "1f0370f6-476d-6882-9e88-f58b37e1cd43", "coveredBy": ["agricultura_familiar"], "title": "ADQUISICION DE PRODUCTOS ALIMENTICIOS PARA EL HOSPITAL DE CLINICAS A\u00d1O 2025-2026", "status": "complete", "awardCriteria": "priceOnly", "awardCriteriaDetails": "Por Item", "submissionMethod": ["inPerson"], "bidOpening": {"date": "2025-07-15T09:30:00-04:00", "address": {"streetAddress": "DPTO. DE CONTRATACIONES PUBLICAS - AVDA. MARISCAL LOPEZ ESQ. CORONEL CAZAL (PLANTA BAJA - NHC)"}}, "submissionMethodDetails": "Lugar entrega ofertas: DPTO. DE CONTRATACIONES PUBLICAS - AVDA. MARISCAL LOPEZ ESQ. CORONEL CAZAL (PLANTA BAJA - NHC)", "statusDetails": "Adjudicada", "enquiriesAddress": {"streetAddress": "SICP"}, "mainProcurementCategoryDetails": "Bienes - Alimentos Bebidas y Tabaco", "hasEnquiries": false, "value": {"amount": 4462739551, "currency": "PYG"}, "datePublished": "2025-06-17T12:21:54-04:00", "tenderPeriod": {"startDate": "2025-06-17T12:21:54-04:00", "endDate": "2025-07-15T09:00:00-04:00", "durationInDays": 27}, "awardPeriod": {"startDate": "2025-07-15T09:30:00-04:00"}, "enquiryPeriod": {"endDate": "2025-07-09T12:00:00-04:00", "startDate": "2025-06-17T12:21:54-04:00", "durationInDays": 21}, "mainProcurementCategory": "services", "additionalProcurementCategories": ["services"], "procurementMethod": "open", "procurementMethodDetails": "Licitaci\u00f3n P\u00fablica Nacional", "procuringEntity": {"id": "DNCP-SICP-CODE-1360", "name": "Facultad de Ciencias Medicas / Universidad Nacional de Asunci\u00f3n"}, "criteria": [{"id": "1", "title": "Garant\u00eda de Mantenimiento de Ofertas", "description": "Los oferentes, proveedores o contratistas deber\u00e1n garantizar la seriedad de sus ofertas, mediante la garant\u00eda de mantenimiento de la oferta", "source": "tenderer", "requirementGroups": [{"id": "1-1", "description": "La garant\u00eda debe ser de un cierto porcentaje, periodo y tipo", "requirements": [{"id": "1-1-1", "title": "Porcentaje de la garantia", "expectedValue": "5"}, {"id": "1-1-2", "title": "Validez de la garantia en d\u00edas", "expectedValue": "120"}]}]}], "enquiries": [{"id": "e44fae4acb4556768d76c877b29a4a13-1", "date": "2025-07-07T17:00:47-04:00", "title": "QUESO SARDO", "description": "Se solicita Rotulado: Fecha de elaboraci\u00f3n. El proveedor informa que solo lote y vencimiento se visualiza en el producto, para que se pueda considerar.", "answer": "Adecuarse al PBC.", "dateAnswered": "2025-07-10T10:56:31-04:00"}, {"id": "417bf019f4e684a84e28243f00257579-1", "date": "2025-07-02T11:21:18-04:00", "title": "Lote N\u00b0 36", "description": "ESPECIFICACIONES TECNICAS Y NORMAS, PLANILLA DE PRECIOS\nUnidad de Medida: Unidad\nPresentaci\u00f3n: Caja de 10 Kilos\nLa cotizaci\u00f3n se solicita por caja de 10 kilos. DE NO SER ASI MODIFICAR UNIDAD DE MEDIDA", "answer": "Adecuarse al PBC.", "dateAnswered": "2025-07-10T10:56:06-04:00"}, {"id": "996567ff581f1e3cc8e8d0d907a7c939-1", "date": "2025-07-03T12:05:22-04:00", "title": "Extracto de Tomate", "description": "Se solicita la posibilidad de agregar en las especificaciones t\u00e9cnicas donde dice ENVASE: Contenido neto 450 A 500 gramos, la palabra como m\u00ednimo, considerando que hay marcas en el mercado que se presentan en envases de 530 g.", "answer": "Adecuarse al PBC.", "dateAnswered": "2025-07-10T10:56:16-04:00"}, {"id": "8a12067883d92fc0db77f80888b8086b-1", "date": "2025-07-03T10:16:12-04:00", "title": "Edulcorante", "description": "Respecto a las especificaciones t\u00e9cnicas. Se menciona ENVASE Contenido neto 500 CC. Se solicita la posibilidad de que sea como m\u00ednimo, considerando que este producto en el mercado hay marcas que presentan en 600 ml. \nROTULADO: Fecha de elaboraci\u00f3n y vencimiento. Se solicita la posibilidad de obviar la fecha de elaboraci\u00f3n, puesto que en el mercado hay marcas nacionales que colocan s\u00f3lo la fecha de vencimiento y el lote al que pertenece.", "answer": "Adecuarse al PBC.", "dateAnswered": "2025-07-10T10:56:12-04:00"}, {"id": "6b00ddecfbc9bd21a0b0ca97d4115e99-1", "date": "2025-07-07T11:44:53-04:00", "title": "QUESO SARDO", "description": "Respecto al contenido de 400 o 500 g., ser\u00eda posible aceptar en pieza entera y de 250 g. que es lo que me dice el proveedor dispone, as\u00ed tambi\u00e9n el sodio es de 227mg por la pieza entera, para tener en cuenta y poder considerar.", "answer": "Adecuarse al PBC.", "dateAnswered": "2025-07-10T10:56:25-04:00"}, {"id": "3a99a9f2b8cdd4ad586a463928f8c4f8-1", "date": "2025-06-25T14:58:26-04:00", "title": "SITRAP", "description": "La solicitud de que los establecimientos est\u00e9n incluidos en el SITRAP es por lo que est\u00e1n destinados exclusivamente para favorecer a un proveedor? o cual es la raz\u00f3n", "answer": "Remitirse a la respuesta, de la Consulta N\u00b0 1.", "dateAnswered": "2025-06-30T07:19:03-04:00"}, {"id": "bc6f8f82d41929322579626ba73bb193-1", "date": "2025-06-25T14:51:39-04:00", "title": "SITRAP", "description": "En el punto donde solicitan que el establecimiento debe estar incluido en el SITRAP (Sistema De Trazabilidad del Paraguay). (aplica para los \u00edtems 43, 44 y 45). Cual es la justificaci\u00f3n para este punto, que los establecimientos est\u00e9n incluidos en el SITRAP", "answer": "La seguridad alimentaria constituye la pieza clave que garantiza la calidad y seguridad de la carne y los derivados a lo largo de toda la cadena alimentaria, desde la producci\u00f3n primaria en los establecimientos, hasta la mesa de los consumidores. La trazabilidad es la capacidad de poder seguir los pasos de un alimento a trav\u00e9s de cada una de las etapas de la cadena alimentaria, gracias al establecimiento de un correcto sistema de identificaci\u00f3n y control. El primer eslab\u00f3n en la cadena alimentaria es la producci\u00f3n primaria, encargada de la producci\u00f3n o cr\u00eda de los animales destinados al consumo. Son los responsables de garantizar unas condiciones higi\u00e9nico-sanitarias apropiadas, evitar riesgos para el medio ambiente, control de contaminantes, plagas, enfermedades animales, as\u00ed como informar de cualquier sospecha de peligro potencial para la salud humana. Por tanto, solicitamos dicho requisito a fin de contar con un documento que avale que los animales de los cuales proviene de la carne vacuna hayan sido sometidos a los procesos correctos referente a actividades sanitarias y nutricionales, garantiz\u00e1ndonos as\u00ed contar con un alimento apto para el consumo de los pacientes del Hospital de Cl\u00ednicas, por que ante todo velamos por el bienestar del paciente.", "dateAnswered": "2025-06-30T07:18:43-04:00"}, {"id": "42afab8074ee2ecd4fd238d5a53322db-1", "date": "2025-07-04T16:22:01-04:00", "title": "CAPACIDAD TECNICA", "description": "Entre los requisitos de CAPACIDAD TECNICA: En el punto espec\u00edfico donde solicitan que el establecimiento deba estar incluido en el SITRAP, (aplicando para el \u00edtem 43, 44, 45). No existe justificaci\u00f3n alguna para dicho requisito, m\u00e1s que el de inducir a que sea un mismo proveedor (a lo largo de los a\u00f1os). Y hago breve s\u00edntesis de que no solo lo decimos, si no que con documentos se\u00f1ala la autoridad competente quien puede acceder solamente al SITRAP, y quien no, solo es aquel que va a exportar a la Uni\u00f3n Europea el que puede hacerlo; sin ahondar demasiado, la seguridad alimentaria puede y claramente es verificada desde la producci\u00f3n primaria, y sin que sea necesario este requisito buscando solamente dirigir el llamado. Hay otros documentos que avalan los procesos correctos, y por sobre todo la transparencia. Es por ello que entendemos que el requisito de inclusi\u00f3n en el SITRAP NO aplica de ninguna manera a los oferentes que NO son establecimientos ganaderos/productores, ni exportadores/mercado Europeo. Considerando lo expuesto solicitamos confirmen que nos ajustamos a la verdad, en lo que es de p\u00fablico conocimiento y que se encuentra en el reglamento de la SITRAP, excluyendo as\u00ed dicho requisito por la \u201csalud\u201d de este llamado. Este requisito solo demuestra que esta dirijido a un proveedor", "answer": "Remitirse a la respuesta de la Consulta N\u00b0 1.", "dateAnswered": "2025-07-10T10:56:22-04:00"}, {"id": "b07576bbadd8d7515979a77647d8dd3e-1", "date": "2025-07-03T09:09:12-04:00", "title": "Consulta sobre cuestiones puntuales que hacen al PBC", "description": "Entre los requisitos de CAPACIDAD TECNICA: En el punto espec\u00edfico donde solicitan que el establecimiento deba estar incluido en el SITRAP, (aplicando para el \u00edtem 43, 44, 45). No existe justificaci\u00f3n alguna para dicho requisito, m\u00e1s que el de inducir a que sea un mismo proveedor (a lo largo de los a\u00f1os). Y hago breve s\u00edntesis de que no solo lo decimos, si no que con documentos se\u00f1ala la autoridad competente quien puede acceder solamente al SITRAP, y quien no, solo es aquel que va a exportar a la Uni\u00f3n Europea el que puede hacerlo; sin ahondar demasiado, la seguridad alimentaria puede y claramente es verificada desde la producci\u00f3n primaria, y sin que sea necesario este requisito buscando solamente dirigir el llamado. Hay otros documentos que avalan los procesos correctos, y por sobre todo la transparencia. Es por ello que entendemos que el requisito de inclusi\u00f3n en el SITRAP NO aplica de ninguna manera a los oferentes que NO son establecimientos ganaderos/productores, ni exportadores/mercado Europeo. Considerando lo expuesto solicitamos confirmen que nos ajustamos a la verdad, en lo que es de p\u00fablico conocimiento y que se encuentra en el reglamento de la SITRAP, excluyendo as\u00ed dicho requisito por la \u201csalud\u201d de este llamado.", "answer": "Remitirse a la respuesta de la Consulta N\u00b0 1.", "dateAnswered": "2025-07-10T10:56:09-04:00"}, {"id": "ea00565885b108bfcbf9490d9f160273-1", "date": "2025-07-04T13:20:39-04:00", "title": "TE EN SOBRE", "description": "Solicitan el Envase: Cajas que contengan saquitos individuales de 100 sobres, de acuerdo a las averiguaciones Los sobres vienen de a 20 por caja, de f\u00e1brica esa es la presentaci\u00f3n m\u00e1s grande. Y en cuanto al contenido apreciable de cafe\u00edna que se menciona, en la caja no se indica, por lo que se sugiere obviar si es posible.", "answer": "Adecuarse al PBC.", "dateAnswered": "2025-07-10T10:56:19-04:00"}], "lots": [{"id": "1f03c7f6-df3e-6100-85c1-0b14fbc0689b", "title": "32 - 32 - GALLETA MOLIDA", "status": "active", "statusDetails": "activo", "value": {"amount": 11553100, "currency": "PYG"}, "simultaneousSupply": false, "attributes": [{"name": "Orden", "value": "32", "id": "32"}]}, {"id": "1f03c7f6-dff1-605c-88f0-0b14fbc0689b", "title": "49 - 49 - AJO (CABEZA N\u00ba 6)", "status": "active", "statusDetails": "activo", "value": {"amount": 7329600, "currency": "PYG"}, "simultaneousSupply": false, "attributes": [{"name": "Orden", "value": "49", "id": "49"}]}, {"id": "1f03c7f6-e04b-623c-b5e7-0b14fbc0689b", "title": "58 - 58 - REMOLACHA", "status": "active", "statusDetails": "activo", "value": {"amount": 4188800, "currency": "PYG"}, "simultaneousSupply": false, "attributes": 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"Composici\u00f3n f\u00edsico-qu\u00edmica y nutricional", "value": "La composici\u00f3n fisicoqu\u00edmica y nutricional, deber\u00e1 estar expresada por 100 mililitros, por producto terminado listo para el consumo, seg\u00fan lo detallado en la Tabla 1 y Tabla 2.   Tabla 1: Composici\u00f3n fisicoqu\u00edmica por100 mL de producto terminado listo para el consumo - Determinaciones - L\u00edmites de Aceptaci\u00f3n - Materia Grasa % m/v: Min. 3,0 - Acidez (g \u00e1c. L\u00e1ctico/100 ml): 0,14 a 0,18 - Densidad relativa a 15% C/15\u00ba C: Min. 1,028 - Estabilidad al etanol 68% (v/v): Estable - Extracto seco no graso % (m/m): Min. 8,2 - Descenso Criosc\u00f3pico - \u00baH: Min. -0,530 Max. -0,550 - \u00b0C: Min. -0,512  Max. -0,535 -Tabla 2: Composici\u00f3n nutricional por 100 mL del producto terminado listo para el consumo - Nutriente - Prote\u00ednas % (m/m) M\u00ednimo: 3,0  M\u00e1ximo: --", "id": "7"}, {"name": "Especificaciones organol\u00e9pticas del producto", "value": "Aspecto:  liquido - Color: blanco amarillento. - Olor: caracter\u00edstico.  - Sabor: agradable, exento de olores extra\u00f1os (a rancio, quemado, crudo, solventes, etc.)", "id": "8"}, {"name": "Aditivos alimentarios", "value": "Ser\u00e1n permitidos aquellos aditivos conforme a la Resoluci\u00f3n MERCOSUR GMC/RES N\u00ba 78/94 \u201cRTM de Identidad y calidad de leche UAT", "id": "6"}, {"name": "DEFINICION", "value": "Se denomina Leche UAT (Ultra Alta Temperatura \u00f3 Ultra High Temperture - UHT) a la leche homogeneizada, que ha sido sometida durante 2 a 4 segundos a una temperatura entre 130\u00ba C y 150\u00ba C, mediante un proceso t\u00e9rmico de flujo continuo, inmediatamente enfriada a menos de 32\u00ba C y envasada bajo condiciones as\u00e9pticas en envases est\u00e9riles y herm\u00e9ticamente cerrados.  El contenido de materia grasa del producto debe contener como m\u00ednimo 3,0% m/v.", "id": "3"}, {"name": "Presentaci\u00f3n", "value": "El producto se presentar\u00e1 en envase tetra brik de 200, 500 o 1000 cm3 o Ml", "id": "4"}, {"name": "RECEPCION DEL PRODUCTO", "value": "REQUISITOS ESPEC\u00cdFICOS PARA LA RECEPCI\u00d3N DEL PRODUCTO", "id": "11"}, {"name": "INGREDIENTES", "value": "I. Obligatorios: Leche entera de vaca. - II. Permitidos: No aplica -  III. No permitidos: No aplica", "id": "5"}, {"name": "Especificaciones microbiol\u00f3gicas", "value": "La leche UAT \u00f3 UHT, no debe contener microorganismos capaces de proliferar en ella en las condiciones normales de almacenamiento y distribuci\u00f3n, por lo cual, luego de una incubaci\u00f3n en envase cerrado a 35 - 37\u00ba C durante 7 d\u00edas, debe cumplir con los requisitos establecidos en las Tablas 3 y 4. Tabla 3: Requisitos microbiol\u00f3gicos para muestra representativa. - Determinaci\u00f3n Aerobios Mes\u00f3filos/mL - Categorizaci\u00f3n (I.C.M.S.F) 10 - Criterios de aceptaci\u00f3n n=5, c=0, m=100 Tabla 4: Requisitos microbiol\u00f3gicos para muestra indicativa. - Determinaci\u00f3n Aerobios Mes\u00f3filos/mL (*) - Categorizaci\u00f3n (I.C.M.S.F) 10 - Criterios de aceptaci\u00f3n 100 UFC**/ml *Luego de una incubaci\u00f3n a 35 - 37\u00ba C en envase cerrado durante 7 d\u00edas. **UFC (Unidad Formadora de Colonia por mililitro de leche).", "id": "9"}, {"name": "ESPECIFICACIONES DEL ENVASE", "value": "a) Especificaciones del envase individual. 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