{"id":4764,"date":"2023-09-14T09:57:31","date_gmt":"2023-09-14T07:57:31","guid":{"rendered":"https:\/\/dibette.hu\/tenders\/"},"modified":"2026-02-05T10:10:39","modified_gmt":"2026-02-05T09:10:39","slug":"tenders","status":"publish","type":"page","link":"https:\/\/dibette.hu\/en\/tenders\/","title":{"rendered":"Tenders"},"content":{"rendered":"\t\t
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Tenders<\/h4>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Improvement of Working Conditions<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Improvement of Working Conditions<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The development will be implemented at the Gyomaendr\u0151d site of Karamell Choco Ltd. (5500 Gyomaendr\u0151d, Kossuth Lajos Street 66.), where a 1,200 m\u00b2 production hall is located, housing confectionery manufacturing activities, including processing and packaging units, as well as service and office areas. <\/p>

The objective of this development is to procure equipment aimed at increasing the level of occupational safety, thereby helping to prevent workplace accidents and occupational illnesses, modernize working conditions, and improve the overall work environment. Through these developments, we aim to enhance our competitiveness by ensuring the long-term retention of employees. <\/p>

We plan to increase the level of occupational safety by implementing the following activities:<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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  • Ergonomic improvements: procurement of 16 industrial anti-fatigue mats (Hygimat Solid with solid surface, 60 \u00d7 90 cm).<\/li>
  • Procurement of modern extraction equipment: wall-mounted exhaust hood (1.0 m) with motor, controller, filter, and lamp, as well as a MASTER DH7160 dehumidifier.<\/li>
  • To increase the level of workplace noise and vibration protection, a HILMANN screw compressor (11 kW \u2013 12 bar) with an air tank was procured.<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Number of employees affected by the development: 24 people.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Beneficiary: Karamell Choco Limited Liability Company<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Project identification number: GINOP Plusz-3.2.5-24-2024-00001<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Amount of the contracted support: HUF 3,452,852<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Planned project completion date: 10 May 2026<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Employment Expansion at the Gyomaendr\u0151d Site of Karamell Choco Ltd. <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Employment Expansion at the Gyomaendr\u0151d Site of Karamell Choco Ltd. <\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Within the framework of the project, Karamell Choco Ltd. increased its number of employees at its confectionery plant located at the Gyomaendr\u0151d site in the Southern Great Plain region. Recruitment of employees was carried out with the involvement of the local employment office. The existing workforce was expanded by 4 employees, who were hired on a full-time basis, working 8 hours per day.
    With the increase in workforce, Karamell Choco Ltd. also expanded its product range and portfolio. During the production of these products, the company has always strived\u2014and will continue to strive\u2014to develop and manufacture products that support a healthy lifestyle in ever greater quantities.
    As a result of the project, the growth in employee numbers made it possible to implement a new investment, during which new products were developed, contributing to the company\u2019s stability and profitability.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Beneficiary: Karamell Choco Limited Liability Company<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Project identification number: GINOP-5.3.12-19-2020-00509<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Amount of the contracted, non-refundable grant: HUF 20,103,955<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Grant intensity (%): 70%<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Actual project completion date: 04 January 2023<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    FINANCING OF INVENTORY PROCUREMENT AND OPERATING COSTS<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Our company\u2019s main profile is the production of confectionery products without added sugar, using sweeteners, and free from gluten and lactose. The raw material and production costs of these products are higher than those of average sweets, and in the current global economic environment these costs have increased even further.
    Our company continuously strives to expand its product range in order to meet the needs of the widest possible customer base. By maintaining the appropriate quality requirements, we are also able to increase our productivity, which results in higher revenues. <\/p>

    The loan program provides an opportunity to maintain the financial liquidity of our company. It contributes to the smoother financing of increased energy costs, the procurement of raw and packaging materials, wage costs, as well as other operating expenses. <\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Beneficiary: Karamell Choco Limited Liability Company<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Project identification number: GINOP-8.3.5-18\/\u201cB\u201d<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Amount of the contracted, repayable loan: HUF 82,000,000<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t
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    Business Process Innovation at Karamell Choco Ltd.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Business Process Innovation at Karamell Choco Ltd.<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    PRODUCTION \u2013 BUSINESS PROCESS INNOVATION:<\/h4>

    Within the framework of the project, the monitoring of existing manufacturing and production technology processes, process records, and data management systems will be modernized. Currently, only basic data collection is carried out within the production processes. The objective of this development is to optimize operations and increase efficiency. The project includes IT developments related to this goal, which will represent a significant process innovation for the company. With the support of the grant, a modern, integrated enterprise resource planning (ERP) system will be acquired. <\/p>

    As a result of the development, the company\u2019s enterprise resource planning (ERP) system will enable rapid analyses (e.g. time-series analyses), allowing the entire procurement system to be optimized.<\/p>

    The adaptation of digital production management software will significantly accelerate operations and improve resource and cost efficiency, while also contributing to the stabilization of business processes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    MARKETING \u2013 BUSINESS PROCESS INNOVATION:<\/h4>

    Instead of the current packaging, the new gluten-free, lactose-free, and palm oil\u2013free products will be packaged in a new, 100% recyclable film, giving the product range a completely new image and message, thereby enabling it to reach additional target groups. The goal is to increase awareness of the Dibette brand and, by obtaining the FSSC 22000 quality assurance certification, to enter Western European markets as well. <\/p>

    To achieve all this, it is essential to develop a comprehensive marketing strategy and implement the steps defined within it\u2014something the company has not previously had in place.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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    Beneficiary: Karamell Choco Limited Liability Company<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Project identification number: GINOP_PLUSZ-2.1.3-24-2024-00462<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Amount of contracted, non-refundable support: HUF 49,999,880<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    Actual project completion date: 31 August 2026<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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    The project was implemented with the support of the European Union and co-financing by the Hungarian state.<\/h5>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"

    Tenders Improvement of Working Conditions Improvement of Working Conditions The development will be implemented at the Gyomaendr\u0151d site of Karamell Choco Ltd. (5500 Gyomaendr\u0151d, Kossuth Lajos Street 66.), where a 1,200 m\u00b2 production hall is located, housing confectionery manufacturing activities, including processing and packaging units, as well as service and office areas. The objective of […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"class_list":["post-4764","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"\nTenders - Dibette<\/title>\n<meta name=\"robots\" content=\"noindex, nofollow\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tenders\" \/>\n<meta property=\"og:description\" content=\"Tenders Improvement of Working Conditions Improvement of Working Conditions The development will be implemented at the Gyomaendr\u0151d site of Karamell Choco Ltd. (5500 Gyomaendr\u0151d, Kossuth Lajos Street 66.), where a 1,200 m\u00b2 production hall is located, housing confectionery manufacturing activities, including processing and packaging units, as well as service and office areas. 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(5500 Gyomaendr\u0151d, Kossuth Lajos Street 66.), where a 1,200 m\u00b2 production hall is located, housing confectionery manufacturing activities, including processing and packaging units, as well as service and office areas. 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