Family of Unitized Group Rations (UGRs) R&DA Boot Camp 101
M. Susan Harrington Combat Rations Team
Research & Development Associates 14 Oct 2012
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 the Fielded Group Ration Improvement Project (FGRIP)
Unitized Group Ration - A™
The UGR-A™ provides high quality, fresh-like group meals to Warfighters in the field and contains frozen food components.
• Menu Variety: “Mainline” - 7 breakfast and 14 lunch/dinner menus utilizing various combinations of frozen and semi-perishable pre-cooked entrées/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 3 fiberboard cartons; 1 w/perishable food and 2 w/semiperishable foods Shelf stable for up to 9 months (depends on CONUS vs. OCONUS delivery; perishable carton requires storage at 0°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 freezer capabilities – Mobile Kitchen Trailer (MKT) or Containerized Kitchen (CK)
UNCLASSIFIED Over 200 new components have been added to menus since 2003
Unitized Group Ration – Heat & Serve™
The UGR-H&S™ is the first group ration available to Warfighters in the field, utilized in combination with individual rations for daily field feeding.
• Menu Variety: 3 breakfast and 14 lunch/dinner menu options • Primary component is polymeric tray which contains thermally processed or baked entrées/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 50 Warfighters 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 freezer storage)
Over 150 new components have been added to menus since 2001
Unitized Group Ration - Express™
The UGR-E™ is a Kitchen in a Carton® - It fills the logistical gap of providing a hot, group meal to Warfighters in remote locations without the need for cooks, field kitchens, fuel or delivery. • • Complete, self-contained, self-heating group meal for 18 Warfighters in one box – pull tab activated Menu Variety: 4 Breakfast and 8 Lunch/Dinner menus include entrée/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, or sanitation required Air or ground resupply, activate when you need it Targeted for remote units / Military Transition Teams Self-Heating Boil-in-Bag Egg Module added FY12
Menu expansion (from 6 to 12) for added variety occurred in 2009
UGR™ Field Evaluations
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 for Warfighter testing ‒ Annually for UGR-A™ (Aug/Sep) ‒ Biannually for UGR-H&S™ & B™(Aug/Sep)
UGR™ Field Evaluations
For UGR-H&S™ and UGR-E™ (FY14 DOP):
‒ Warfighter based results from FY11 were presented to the Joint Services Operational Ration Forum (JSORF) for inclusion in FY14 menus. The next new item field evaluations will be conducted in FY13 &14 for FY16 DOP menus.
For UGR-A™ (FY14 DOP):
‒ Warfighter based results from FY12 testing will be presented to the UGR-A™ Integrated Product Team (IPT) (Dec 2012/Jan2013) and to the JSORF (Feb 14) 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-A™ New Source Introduction Instructions
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 Source Introduction Form to Defense Logistics Agency – Troop Support (DLA-Troop Support). The form is reviewed and the information is verified to determine if the new item meets the contractual requirements of the Item Description in the UGR-A™ Table II. 2. If approved, a DLA-Troop Support Register Number is assigned, and the form with instructions for product submission is returned to the UGR-A™ assembler who "sponsored" the item. 3. The UGR-A™ Assembler is required to submit the current Table II approved brand and the New Source brand to Natick. After receipt of both sets of samples, Natick will conduct sensory panels for the New Source brand and for the approved brand that the UGR-A™ currently packs in the UGR-A™. Menus. The sensory evaluation information is forwarded to DLA-Troop
Table I & Table II
http://www.troopsupport.dla.mil/subs/rations/progams/ugr/uaci.asp Scroll to bottom of page for Table I &II
Procedure for Submitting Potential UGR-A ™ or H&S™ Field Test Products
1. Send an email with product specifics requesting Joint Culinary Center of Excellence (JCCoE)/Natick to review (anytime from November to April) 2. Based on this email, JCCoE/Natick will review and determine if product meets 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 a panel and provide feedback to the vendor. 5. If product meets requirements, it will be placed on a list of potential test items. Note: several vendors may provide similar items, so further down selection may occur once all submittals have been evaluated. 6. Then WAIT until at least April/May. Natick will contact you, once our final selection for field testing has been made. At that time you will be provided with specific directions.
Ration POCs: Sue Harrington – UGR-A™ and B™ Meg Aylward – UGR-H&S™ and E™
Sanitary Approval Process for Ration Components
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 specific item