UNSPSC 50341562: Frozen paula red apples

The variety of apples known as paula red apples that have been frozen for preservation.

UNSPSC 50341562 Frozen paula red apples, a Commodity code, describes frozen apple products that state and local governments procure as part of comprehensive food service contracts for institutional cafeterias, school nutrition programs, and correctional facilities. The code sees activity primarily through school districts, state health agencies, and county food service operations soliciting large-volume frozen and fresh produce alongside broader grocery line items rather than as standalone apple-specific procurements.

Recent opportunities show frozen produce embedded in multi-category food service bids across the Southeast and Texas. The Texas Health and Human Services Commission posted IFB HHS0017660 on July 13, 2026 (bids due July 27) for groceries spanning proteins, prepared foods, dairy, and pantry staples for Big Spring State Hospital, with historical spend of $32,226.36 annually; a second HHSC IFB HHS0017449 posted June 11 for food and consumables at El Paso State Supported Living Center (bids due July 13), with prior-period spend of $1.5 million and a maximum potential three-year value of $4.5 million. School districts dominate the issuing-body mix—Hancock County Schools (Georgia) posted IFB SN002-2027 in June 2026 for fresh produce across 200+ line items including multiple apple varieties (Ambrosia, Fuji, Gala, Granny Smith, Honey Crisp, Jazz); Bulloch County Schools (Georgia) solicited comprehensive food products in April 2026; and Savannah-Chatham County Schools solicited fresh produce (Bid 26-34) in March 2026 with Fuji apples alone estimated at 21,125 cases annually. A Head Start organization in Dallas (IFB 26-GP, June 2026) sought frozen foods and produce for child care with a total estimated value of $969,460.94. Geographic concentration is heaviest in Georgia and Texas, with additional activity in Florida, Missouri, Connecticut, and California. School nutrition programs and state institutional food services (state hospitals, supported living centers, correctional facilities) drive the volume; contracts typically run July-June school years or September-August fiscal cycles with firm pricing, delivery requirements to multiple school sites or institutional locations, and compliance with USDA nutrition standards, Buy American provisions, and HACCP food safety protocols.