UNSPSC 50352403: Frozen organic burtons cherimoya

The variety of organic cherimoya known as organic burtons cherimoya that has been frozen for preservation.

UNSPSC 50352403 Frozen organic burtons cherimoya is a Commodity code that nominally describes a single produce item, yet state and local governments show no recent procurement activity under this code. The five most recent opportunities posted between May and October 2026 span general grocery items, fresh produce, food supplies, and school nutrition programs — none of which specifically solicit frozen organic burtons cherimoya or similar specialty frozen fruit items. The code appears misaligned with actual state and local food-service buying patterns, which center on high-volume staples such as canned proteins, shelf-stable pantry goods, fresh produce by variety (apples, berries, root vegetables, leafy greens), dairy, meat, and non-food supplies for school nutrition and senior services programs.

The issuing bodies include school districts (Hancock County Board of Education, Bridgeport Board of Education, Early County Board of Education), county government (Gwinnett County Board of Commissioners), and state-level procurement (State of Georgia), with activity concentrated in Georgia and Connecticut. Recent opportunities reflect the National School Lunch Program and School Breakfast Program scope, Buy American requirements (minimum 51 percent domestic agricultural content), HACCP compliance, and firm pricing with no fuel surcharges. Representative solicitations include Gwinnett County's October 2026 IWQ for approximately 1,062 cases of shelf-stable food items (peanut butter, canned proteins, rice, pasta, sauces) due October 19, 2026; Hancock County Board of Education's June 2026 IFB for over 200 line items of fresh produce (apples, berries, root vegetables, citrus, leafy greens) due June 26, 2026; and Early County Board of Education's June 2026 request for line-by-line bids on approximately 300 food items and 60 non-food supplies due June 8, 2026. The code shows little relevant recent activity and does not reflect the mainstream commodity categories that state and local food-service procurement actually pursues.