This is a Request for Information (RFI) as defined in FAR 15.201(e). The United States Department of Agriculture (USDA) is researching the commercial availability of Natural American pre-sliced loaves of (Mild) cheddar cheese and also alternative cut sizes (other than the 4/10 lb. cuts) of whole (not sliced) cheddar loaves for Federal Domestic Food Distribution Programs. Specifications for Natural American cheddar cheese will be solicited in accordance with USDA Commodity Requirements Document, DNAC4, dated 9/10/2014 (see link below). http://www.ams.usda.gov/sites/default/files/media/Natural%20American%20Cheese%20%28DNAC4%29%20effective%20Sep%2010%2C%202014.pdf Comments submitted on this DNAC4 document are also welcome. This RFI will serve as market research to obtain information for the availability and specifications of pre-sliced loaves of cheddar and alternative-size whole loaves. All information gathered in response to this RFI Notice will be used solely for planning purposes. This is not a formal solicitation, but a request for interested parties to provide information. No solicitation published by this office for pre-sliced loaves or alternative-size whole loaves of cheddar cheese currently exists. Process: All information provided with regard to the commercial practices for the Natural American mild cheddar cheese should take into account USDA's 100 percent domestic origin requirement. Interested parties should answer the following questions and provide the requested information: 1) Your company's interest in supplying this product(s); 2) Complete description of the product and product brand name; 3) Product labeling information to include: a. ingredients list b. allergen statement c. nutrition facts panel d. Kosher and/or Halal certification, if applicable 4) Packaging and shipment configurations for both pre-sliced and alternative-sized whole loaves: a. net weight per unit (case, carton, etc.) b. estimated gross weight per unit (case, carton, etc.) c. units per truck (case, carton, etc.) d. number of cases per pallet e. number of pallets per truck f. net weight per truck g. estimated gross weight per truck including weight of pallets h. gross weights in pounds 5) Shipping requirements: a. temperature requirements b. any special storage requirements 6) Distribution Limitations: a. volume constraints; estimated capacity/quantity available on a monthly basis. b. geographic limitations if any; ability to provide product throughout the United States. 7) Options for thickness (if they are sold commercially) of each slice - provide weight of one slice in grams, and which slice weight is the most common sold commercially; 8) Estimated cost or market price per unit; 9) Anticipated shelf life of the product; 10) Product bulletin/brochure, commercial label and commercial warranty; 11) Grading methodology, please indicate what grading and size standards are utilized by your organization; 12) In lieu of the 4/10 lb. cut pack size, what is/are the most prevalent sized slice or whole loaf of mild cheddar you sell commercially in food service/institutional channels; 13) Do you sell white or yellow loaves and which is color the best-seller? (eg. 3:1 ratio for yellow over white; or only sell yellow, etc) 14) Small Business Administration (SBA) size of your firm; 15) Any other relevant information, recommendations, comments, issues and/or concerns that would be beneficial to the Government; 16) Name, Title, contact information, and organization name, as applicable; and All vendors that are considering offering Natural American cheddar cheese to USDA must comply with all applicable Federal and State mandatory requirements and regulations relating to the preparation, packaging, labeling, storage, distribution of the product within the commercial marketplace. The delivered product shall comply with all applicable provisions of the Federal Food, Drug, and Cosmetic Act, the Fair Packaging and Labeling Act, and regulations promulgated there under. Responses and questions shall be emailed to the attention of Shirley Clayton at
[email protected] and to the attention of Bill Lang at
[email protected] These responses are requested to be received no later than October 21, 2015.