UNSPSC 50341514: Frozen court pendu plat apples

The variety of apples known as court pendu plat apples that have been frozen for preservation.

UNSPSC 50341514 Frozen court pendu plat apples (Commodity) describes frozen sliced or diced apple products that state and local governments procure primarily for institutional food service — school nutrition programs, state hospitals, supported living centers, and other public facilities. The code shows moderate activity across multiple issuing-body types, with state health and human services commissions and school districts driving recent solicitations.

Recent activity spans Texas (Health and Human Services Commission procurements for state hospitals and supported living centers), Oregon (Department of Corrections), Georgia (school districts), and other jurisdictions. In August 2026, the Oregon Department of Corrections solicited approximately 40,000 pounds of frozen sliced or diced apples with delivery to the ODOC Central Distribution Center in Salem, requiring bids by August 19; the procurement offered a combined 5 percent preference for Oregon goods and a separate 5 percent preference for Oregon resident bidders, and prior pricing stood at $0.797 per pound for 20-pound cases. Texas Health and Human Services Commission issued multiple August 2026 frozen food procurements covering frozen vegetables and mixed products for state hospitals and supported living centers under competitive sealed bid; these solicitations typically cover 100-plus line items of institutional frozen foods with firm-fixed pricing, weekly or monthly delivery schedules, and best-value award criteria that weight specifications, delivery compliance, and price. School districts including Hancock County (Georgia) and Early County (Georgia) issued fresh produce bids in June 2026 that include apple varieties but do not isolate frozen apples as a discrete line item. The code appears to see steady but narrow application — frozen apples are typically one commodity among dozens in larger institutional food service contracts rather than a standalone procurement vehicle. Demand reflects institutional nutrition program requirements and inventory management within public food service operations.