UNSPSC 50343903: Frozen blake kiwi fruit

The variety of kiwi fruit known as blake kiwi fruit that has been frozen for preservation.

UNSPSC 50343903 Frozen blake kiwi fruit is a Commodity code with minimal recent activity directly aligned to its narrow scope. State and local governments procure frozen kiwi fruit primarily through broad-based grocery and food service solicitations rather than as a standalone commodity. The recent opportunities that touch frozen fruit generically span school districts, county corrections facilities, state health and human services agencies, and early childhood programs — all of which source food through multiline grocery or produce contracts. When frozen fruit appears as a line item, it is embedded in solicitations covering 200 to 1,100+ line items spanning proteins, vegetables, dairy, beverages, and prepared foods, with kiwi rarely itemized separately.

Activity clusters in Texas, Georgia, and Missouri school districts, with additional solicitations from state health agencies (Texas Health and Human Services Commission for state hospitals and supported living centers), county corrections (Santa Clara County), and child care networks (Head Start of Greater Dallas). Representative opportunities include the Texas Health and Human Services Commission's IFB HHS0017660 for groceries at Big Spring State Hospital (bids due July 27, 2026), Hancock County Board of Education's fresh produce IFB for school year 2027 (bids due June 26, 2026), and Hillsborough County Public Schools' RFP for fresh fruit and vegetable program delivery to elementary schools (proposals due March 11, 2026). These solicitations treat frozen or fresh fruit as one category within comprehensive food service contracts; no recent opportunity targets frozen kiwi as a discrete procurement. Vendors pursuing this code should recognize that opportunities materialize as line items within institutional grocery bids rather than standalone frozen-fruit competitions, and competition typically occurs on price within broader vendor evaluation frameworks emphasizing product quality, delivery capability, and compliance with school nutrition or institutional food service standards.