Bunch Proportions Upgrade DSCP Client Gathering Operational Apportions Workshop June 2010 - PowerPoint PPT Presentation

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Bunch Proportions Upgrade DSCP Client Gathering Operational Apportions Workshop June 2010 PowerPoint Presentation
Bunch Proportions Upgrade DSCP Client Gathering Operational Apportions Workshop June 2010

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Bunch Proportions Upgrade DSCP Client Gathering Operational Apportions Workshop June 2010

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  1. Group Rations Update DSCP Customer Conference Operational Rations Workshop June 2010

  2. Unitized Group Rations (UGRs)™ Family of Unitized Group Rations (UGRs): • UGR – Heat and Serve (H&S)™: shelf stable components; 18-month Shelf-Life @ 80oF • UGR – A™: commercial frozen components plus shelf-stable components; 1-year Shelf-Life • UGR – B™: USMC specific; shelf-stable ingredients; 18-month Shelf-Life @ 80oF Each UGR contains: • 50 complete meals (3 boxes) • Dining trays, utensils, etc. • Up to 7 breakfast & 14 lunch / dinner menus • Approximately 1450 calories per meal Each UGR is continuously improved under the Fielded Group Ration Improvement Project (FGRIP) and approved by the Office of The Surgeon General (OTSG)

  3. UGR-E™ Characteristics • Capability: • Provides Hot Meals for Remote Site Field Feeding • Features: • Feeds up to 18 per case • Safe and easy to use • Four six-pound polymeric trays:entree, vegetable, starch, dessert • Completely self-contained • Polymeric trays coupled to heater and activator • Pull tab, hot meal in 45 minutes • Meals heated when/where needed

  4. UGR-E™ Menus • Current UGR-E™ Menus: • OTSG Approved • 2 Breakfast • 6 Lunch/Dinner • 1 Turkey Dinner Holiday Menu • Expanded Menus: • 2 Additional Breakfast • 2 Additional Dinner

  5. UGR-E™ Menus (OTSG Approved – Apr 06) 1300 Calories (Avg.) 12% protein, 38% fat, 50% carbohydrates Lunch/Dinner Modules procured initially UGR-E™ Nutritional Intake

  6. Current UGR-E™ Breakfast Menus: Two breakfast menus were approved by OTSG for inclusion in FY08 Defense Supply Center Philadelphia (DSCP) production contracts to augment current lunch/dinner menus UGR-E™ Menu Improvements • Developing self-heating boil-in-bag egg assembly • Focus group and user field evaluations conducted FY08/09 • High quality egg product demonstrated • Approved by Joint Services (Jan 09) for inclusion in future UGR-E™ breakfast menus

  7. UGR-E™ Menu Improvements • Expanded UGR-E™ Breakfast Menus: Breakfast menu improvements plus two additional breakfast menus were approved by OTSG for inclusion in FY09 DSCP production contracts to augment current menus B R E A K F A S T

  8. UGR-E™ Menu Improvements • Expanded UGR-E™ Lunch/Dinner Menus: Two additional menus were approved by OTSG for inclusion in FY09 DSCP production contracts to augment current menus

  9. FY08 Field Evaluations Heat & Serve Polymeric Tray Institutional-Sized Pouch Containerized Kitchen

  10. UGR-H&S™ FY09 Field Evaluation 368th Engineer Battalion Ft. McCoy, WI 11-18 Aug 09 400 Soldiers 4 Groups 8 Days UGR-H&S™ or UGR-A™ for breakfast and dinner Meal, Ready-to-Eat (MRE)™ for lunch FT. McCoy Field Evaluation Photos

  11. UGR-H&S™ FY09 Field Evaluation JSORF Approved UGR-H&S™/E™ Breakfast Items:

  12. UGR-H&S™ FY09 Field Evaluation 2011 Dinner Entrees* Soldier completing survey. Remove JSORF Approved removing two lower scoring items Remove *compilation of recent field test results

  13. UGR-H&S™ FY09 Field Evaluation • JSORF Approved UGR-H&S™/E™ • Dinner Entrées: Proposed UGR-H&S™, 12 Menu Distribution

  14. UGR-H&S™ FY09 Field Evaluation • JSORF Approved UGR-H&S™/E™ Dinner Bakery Items: 7

  15. UGR-A™ FY09 Field Evaluation • UGR-A™ Field Evaluation • Fully improved UGR-A™, FY09 menusused as standard control menus • Thanks to industry over 100 candidate UGR™ items were submitted and evaluated by Natick and the Joint Culinary Center of Excellence (JCCoE), with over 60 new UGR-A™ components down selected for field testing • UGR-A™ results were presented to the UGR-A™ Integrated Product Team (IPT) on 4 Nov 09 for decision to include in the FY11 menus • Updated UGR-A™ Tables I & II reviewed by industry Mar/Apr 2010 and final tables will transition to DSCP in May 10 • DSCP will implement UGR-A™,11 menus NLT 1 Oct 10

  16. UGR-A™ FY09 Field Evaluation UGR-A™ IPT Approved Breakfast Items:

  17. UGR-A™ FY09 Field Evaluation

  18. UGR-A™ FY09 Field Evaluation Pigs really do fly and make really tasty spicy pork wings!

  19. UGR-A™ FY09 Field Evaluation UGR-A™ IPT Approved Dinner Dessert Items:

  20. FY10 UGR™ Field Test Plans • Based on Warfighter feedback: • UGR-A™ FY10 field test results will be presented to the UGR-A IPT for decision to include in FY12 menus • UGR-H&S™ results will be presented to the JSORF, Feb 11 for decision to include in FY13 menus

  21. FY10 UGR™ Field Test Plans • UGR-H&S™ • Potential New Retort Entrées (13) • Pork Steaks with Chorizo & Roasted Red Pepper Sauce • Ravioli Peppers and Onions in Marinara Sauce • Mini Meatballs with Noodles & Brown Gravy (NDI)* • Beef Cannellini in Roasted Pepper Sauce (NDI) • Pork Shoulder with Apple Butter Sauce (NDI) • Thai Red Curry Chicken (NDI) • Mac & Cheese with Ham (NDI) • Mac & Cheese with Chorizo (NDI) • Potatoes with Bacon (NDI) • Potatoes with Turkey Bacon (NDI) • Ham Slices with Sweet and Sour Sauce (NDI) • Asian BBQ Chicken Sausage with Peppers in a Cream Sauce (NDI) • Fajita Chicken Strips with Peppers (NDI) *NDI – Non Developmental Item

  22. FY10 UGR™ Field Test Plans • UGR-H&S™/A™ • Potential New Pouched Sauces for Vegetable (all NDIs) • Garlic Butter Sauce • Mexican Style Sauce • Cream Sauce • Maple Brown Sugar Glaze • Southern Style Sauce • Italian Style Cheese Sauce

  23. FY10 UGR™ Field Test Plans • UGR-H&S™ (continued) • Potential New Shelf Stable Bakery (all NDIs) • Jalapeno Cheddar Cheese Cornbread • Sweet Potato Praline Coffee Cake • Gingerbread Cake • Pumpkin Chocolate Chip • Carrot Cake • Almond Shortbread Cookies • Lemon Shortbread Cookies

  24. Future UGR™ Field Testing • Focus for Potential New Items: • Nutrition • Reduced Sodium • Increased Fiber – Legumes, Whole Grains, etc. • Reduced Fat • Trans-Fat Free • Omega-3 Fatty Acid’s • Decrease Overall Cube/Weight