unitized group rations

8/13/2019 Unitized Group Rations

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UNCLASSIFIED

M. Susan HarringtonCombat Rations Team

Research & Development Associates14 Oct 2012

Family of UnitizedGroup Rations (UGRs)

R&DA Boot Camp 101


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Unitized Group Rations (UGRs)

Family of UGRs: UGR A Mainline and Short Order UGR - Heat and Serve (H&S) UGR B UGR - Express (E)

Each UGR is continuously improved under theFielded Group Ration Improvement Project (FGRIP)


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Unitized Group Ration - A

The UGR-A provides high quality, fresh-like groupmeals to Warfighters in the field and contains frozenfood components.

Menu Variety: Mainline - 7 breakfast and 14lunch/dinner menus utilizing various combinations offrozen and semi-perishable pre-cooked entres/starches,vegetables, and desserts; Short Order 7 lunch/dinner

options Menus are based on a build-to-order assembly process

that requires frozen storage

Each module feeds 50 Warfighters; modules consist of 3fiberboard cartons; 1 w/perishable food and 2 w/semi-perishable foods

Shelf stable for up to 9 months (depends on CONUS vs.OCONUS delivery; perishable carton requires storage at0

F and semi-perishable at 80

F )

Nutritional Data: 1450 calories per menu (10% protein,35% fat, and 55% carbohydrate)

Preparation requires a field kitchen and freezercapabilities Mobile Kitchen Trailer (MKT) or

Containerized Kitchen (CK)

Over 200 newcomponentshave beenadded to

menus since2003


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Unitized Group Ration Heat & Serve

The UGR-H&S is the first group ration available toWarfighters in the field, utilized in combination withindividual rations for daily field feeding.

Menu Variety: 3 breakfast and 14 lunch/dinner menuoptions

Primary component is polymeric tray which containsthermally processed or baked entres/starches, sides,and desserts

Shelf stable for 18 months at 80

F (27

C)

Nutritional Data: 1450 calories per meal (10% protein,35% fat, 55% carbohydrate)

Each module is a self-contained menu which feeds 50Warfighters and is unitized into 3 fiberboard cartons

Requires an austere field kitchen for preparation Kitchen, Company Level Field Feeding or Assault Kitchen

(MKT or CK can also be used; does not require freezerstorage)

Over 150 newcomponents have

been added tomenus since

2001


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Complete, self-contained, self-heating group mealfor 18 Warfighters in one box pull tab activated

Menu Variety: 4 Breakfast and 8 Lunch/Dinnermenus include entre/starch, vegetable, dessert,drink mixes, seasonings, dining trays/packets,serving utensils and trash bag.

o A Turkey Dinner Holiday Meal is available

Nutritional Data: 1300 calories per meal (12%protein, 38% fat, 50% carbohydrate)

Reduced logistics - no cooks, equipment, fuel, orsanitation required

Air or ground resupply, activate when you need it

Targeted for remote units / Military TransitionTeams

Self-Heating Boil-in-Bag Egg Module added FY12

Unitized Group Ration - Express

The UGR-E is a Kitchen in a Carton - It fills the

logistical gap of providing a hot, group meal toWarfighters in remote locations without the need forcooks, field kitchens, fuel or delivery.

Menu expansion(from 6 to 12) for

added varietyoccurred in 2009


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UGR development and testing is Customer Driven Based on Warfighter feedback, potential items are identified, reviewed

and tested in-house for shelf life, packaging and acceptance

Products meeting all of the requirements are down selected forWarfighter testing Annually for UGR-A (Aug/Sep) Biannually for UGR-H&S & B(Aug/Sep)

UGR Field Evaluations


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For UGR-H&S and UGR-E (FY14 DOP): Warfighter based results from FY11 were presented to the Joint ServicesOperational Ration Forum (JSORF) for inclusion in FY14 menus. The nextnew item field evaluations will be conducted in FY13 &14 for FY16 DOPmenus.

For UGR-A (FY14 DOP): Warfighter based results from FY12 testing will be presented to the UGR-AIntegrated Product Team (IPT) (Dec 2012/Jan2013) and to the JSORF (Feb14) for approval.

For UGR-B (FY14 DOP):- Marine Corps based results from FY12 testing will be presented to the MC for

decision to include in FY14 DOP menus. (Dec 2012)

UGR Field Evaluations


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To introduce a new source for an existing product in the UGR-A program,assemblers are required to take the following steps:

1. The UGR-A Assembler sends the completed UGR-A New SourceIntroduction Form to Defense Logistics Agency Troop Support (DLA-TroopSupport). The form is reviewed and the information is verified to determine ifthe new item meets the contractual requirements of the Item Description in theUGR-A Table II.

2. If approved, a DLA-Troop Support Register Number is assigned, and theform with instructions for product submission is returned to the UGR-Aassembler who "sponsored" the item.

3. The UGR-A Assembler is required to submit the current Table IIapproved brand and the New Source brand to Natick. After receipt of bothsets of samples, Natick will conduct sensory panels for the New Source brandand for the approved brand that the UGR-A currently packs in the UGR-A.Menus. The sensory evaluation information is forwarded to DLA-Troop

UGR-A New SourceIntroduction Instructions


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Table I & Table II

http://www.troopsupport.dla.mil/subs/rations/progams/ugr/uaci.asp

Scroll to bottom of page for Table I &II


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Procedure for Submitting PotentialUGR-A or H&S Field Test Products

1. Send an email with product specifics requesting JointCulinary Center of Excellence (JCCoE)/Natick to review(anytime from November to April)

2. Based on this email, JCCoE/Natick will review and determine if productmeets specific requirements (product/nutrition/packaging/shelf-life)

3. JCCoE/Natick will respond with direction (ship product or not)

4. If selected for further review, Natick will review product, conduct apanel and provide feedback to the vendor.

5. If product meets requirements, it will be placed on a list of potentialtest items. Note: several vendors may provide similar items, so furtherdown selection may occur once all submittals have been evaluated.

6. Then WAIT until at least April/May. Natick will contact you, once ourfinal selection for field testing has been made. At that time you will beprovided with specific directions.

Ration POCs:Sue Harrington UGR-A and B

Meg Aylward UGR-H&S and E


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http://phc.amedd.army.mil/topics/foodwater/ca/Pages/DoDApp

rovedFoodSources.aspx APPENDIX C:

LISTING OF APPROVED ESTABLISHMENTS By state, establishment, or product

Sanitary Approval is Product Specific

If product & establishment are not on this list, then: Submit a sanitary inspection request on your company letterhead

through DLA-Troop Support to the US Army Public Health Command(USAPHC)

USAPHC will coordinate inspection during production of the specificitem

Sanitary Approval Process for RationComponents
http://phc.amedd.army.mil/topics/foodwater/ca/Pages/DoDApprovedFoodSources.aspxhttp://phc.amedd.army.mil/topics/foodwater/ca/Pages/DoDApprovedFoodSources.aspxhttp://phc.amedd.army.mil/topics/foodwater/ca/Pages/DoDApprovedFoodSources.aspxhttp://phc.amedd.army.mil/topics/foodwater/ca/Pages/DoDApprovedFoodSources.aspx


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