Members of organizations who formulate specifications used in procuring 

 supplies for their respective institutions and agencies have found this outline 

 a helpful guide in suggesting prudent planning and buying.^ The need for 

 complete and proper purchasing specifications cannot be overestimated. Ever- 

 changing market situations emphasize the importance of standardizing require- 

 ments for purchasing on a competitive basis. The requirements of various 

 purchasing agencies differ, but the basic provisions are similar. 



Since the first issue of these suggested specifications in 193 8, many United 

 States standards for grades of processed fruits and vegetables have been revised, 

 and continuous factory inspection on a voluntary basis has been introduced and 

 is now being conducted in many canning plants throughout the country. 



It is believed that this outline will satisfy a definite demand of those persons 

 who desire a guide in their food-procurement operations. Organizations that 

 need further specific details for developing their specifications should write 

 to the War Food Administration, Office of Marketing Services, Washington 

 25,D. C. 



1 Former issues were mimeographed. 



