Catalog item
Request a quoteJELLY
8930FSC
00NCB code
957-9567Item number
NIIN 00-957-9567
- Unit price
- $0.00
- Unit of issue
- JR
- Source of supply
- JVS
- DEMIL code
- A
Identification
- Item name code
- 01925
- PINC
- 0001925
- Criticality code
- X
- II
- 0
- DEMIL code
- A
- DEMIL integrity code
- 1
- NIIN assigned
- 01-JAN-62
- Precious metals indicator
- A
- Hazardous material indicator
- N
- Schedule B export code
- 2007916000
Management
- Effective date
- 01-APR-1990
- Major organizational entity
- VA
- Acquisition advice code
- I
- Source of supply
- JVS
- Source of supply modifier
- JVS
- Unit of issue
- JR
- Unit of measure
- OZ
- Unit of measure quantity
- 50.0000
- Unit price
- $0.00
- Quantity per unit pack
- 0
- Controlled inventory item code
- U
- Shelf-life code
- X
- Management control
- -------
- Net price
- $0.00
- USC
- V
Part numbers
| Part number | CAGE | CAGE status | RNCC | RNVC | Document availability code | RNAAC | RNFC | RNSC |
|---|---|---|---|---|---|---|---|---|
| 4502 | 26963 DIAMOND CRYSTAL SPECIALTY FOODS INC | A | 3 | 2 | 4 | 54 | ||
| 00-46-850 | 2P224 PORTION PAC INC | A | 3 | 2 | 4 | 54 | ||
| Z-J-191 | 81348 FEDERAL SPECIFICATIONS PROMULGATED BY GENERAL SERVICES ADMINISTRATION WASHINGTON DC | A | 4 | 1 | 3 | 75 | 1 | D |
| 1604240 | 85768 MORTON-NORWICH PRODUCTS INC MORTON SALT CO DIV | H | 5 | 9 | 4 | 54 | B | |
| 6402 | 13431 DART AND KRAFT INC | A | 3 | 2 | 4 | 54 | ||
| 74106 | 13431 DART AND KRAFT INC | A | 3 | 2 | 4 | 54 |
Characteristics
| NONDEFINITIVE SPEC/STD DATA | TYPE 1 AND GRADE A AND KIND GRAE |
|---|---|
| FOOD TYPE | GRAPE, CONCORD TYPE |
| FOOD QUALITY | GRADE A, FANCY |
MOE rules
- MOE rule
- V542
- MOE CD
- VA
- AMC
- 0
- AMSC
- 0
- Date assigned
- 01-APR-91
- PICA
- 54
- PICA LOA
- 12
- Auth collab
- 54
Freight
- ACTY CD
- XX
Related items
Standardization
- Item standardization code
- 5
- Orig stdzn dec
- CZ
- Dt stdzn dec
- 01-FEB-1975
- NIIN status code
- 0
Request a quote
Your request goes to A-DEFENSE, a US Defense supplier in Texas, who will reply by email.