| | ITEM | EACH | QTY | SUB-TOTAL | |
| 1 | Rwanda Standards | RS ISO 1444 :1996
MEAT AND MEAT PRODUCTS — DETERMINATION OF FREE FAT CONTENT | 6,000.00 | 3 | 18,000.00 | |
| 2 | Rwanda Standards | RS ISO 5764: 2009
MILK — DETERMINATION OF FREEZING POINT — THERMISTOR CRYOSCOPE METHOD (REFERENCE METHOD) | 25,500.00 | 3 | 76,500.00 | |
| 3 | Rwanda Standards | RS ISO 3961: 2018
ANIMAL AND VEGETABLE FATS AND OILS — DETERMINATION OF IODINE VALUE | 18,000.00 | 1 | 18,000.00 | |
| 4 | Rwanda Standards | RS ISO 6320: 2017
ANIMAL AND VEGETABLE FATS AND OILS — DETERMINATION OF REFRACTIVE INDEX | 9,000.00 | 1 | 9,000.00 | |
| 5 | Rwanda Standards | RS ISO 1842: 1991
FRUIT AND VEGETABLE PRODUCTS — DETERMINATION OF PH | 3,000.00 | 2 | 6,000.00 | |
| 6 | Rwanda Standards | RS EAS 84-1: 2020
MEAT GRADES AND MEAT CUTS — SPECIFICATION — PART 1: BEEF GRADES AND CUTS | 12,000.00 | 3 | 36,000.00 | |
| 7 | Rwanda Standards | RS ISO 10272-1: 2017
MICROBIOLOGY OF THE FOOD CHAIN — HORIZONTAL METHOD FOR DETECTION AND ENUMERATION OF CAMPYLOBACTER SPP. — PART 1: DETECTION METHOD | 36,000.00 | 3 | 108,000.00 | |
| Total | RWF 271,500.00 | |
