| | ITEM | EACH | QTY | SUB-TOTAL | |
1 | Rwanda Standards | RS ISO 927: 2009 SPICES AND CONDIMENTS — DETERMINATION OF EXTRANEOUS MATTER AND FOREIGN MATTER CONTENT | 9,000.00 | 1 | 9,000.00 | |
2 | Rwanda Standards | RS EAS 99: 2019 SPICES AND CONDIMENTS — TERMINOLOGY | 6,000.00 | 1 | 6,000.00 | |
3 | Rwanda Standards | RS ISO 6557-2: 1984 FRUITS AND VEGETABLES — DETERMINATION OF ASCORBIC ACID CONTENT –ROUTINE METHODS | 6,000.00 | 1 | 6,000.00 | |
4 | Rwanda Standards | RS ISO 7563: 1998 FRESH FRUITS AND VEGETABLES — VOCABULARY | 7,500.00 | 1 | 7,500.00 | |
5 | Rwanda Standards | RS ISO 6636-2: 1981 FRUITS AND VEGETABLES — DETERMINATION OF ZINC CONTENT—PART 2: ATOMIC ABSORPTION SPECTROMETRIC METHOD | 6,000.00 | 1 | 6,000.00 | |
6 | Rwanda Standards | RS 65-2: 2013 SUGAR CONFECTIONERY — PART 2: CARAMEL, TOFFEES AND FUDGE | 31,500.00 | 1 | 31,500.00 | |
7 | Rwanda Standards | RS EAS 916: 2019 GINGER — SPECIFICATION | 10,500.00 | 1 | 10,500.00 | |
| Total | RWF 76,500.00 | |