UNSPSC 50355422: Frozen organic italian butter pears

The variety of organic pears known as organic italian butter pears that have been frozen for preservation.

UNSPSC 50355422 Frozen organic italian butter pears is a Commodity code, but the recent state and local procurement activity under it shows minimal direct relevance. The code nominally specifies frozen organic pears, yet the most recent opportunities posted under this classification do not solicit that product. Gwinnett County (October 2026) procured shelf-stable food items—peanut butter, jelly, canned proteins, rice, pasta, and canned vegetables—for senior services, not frozen pears. Bridgeport's school lunch contract (June 2026) spans over 1,100 grocery line items including breakfast items, cereals, baked goods, frozen products, condiments, vegetables, fruits, dairy, and meats, but does not call out frozen organic pears as a distinct line. Hancock County Schools (June 2026) bid fresh produce for the 2026-27 school year covering apple varieties, berries, cruciferous vegetables, root vegetables, melons, citrus, and specialty fruits—again, no frozen pears. The issuing bodies represent county purchasing offices, school district nutrition departments, and state agencies; school boards and counties are the dominant buyers in the recent record. Georgia State procured food and kitchen products (May 2026), and Early County Schools requested food and non-food products for school meal programs (June 2026). The procurement pattern reflects frozen and fresh product demand in institutional food service rather than a niche market for frozen organic Italian butter pears specifically.

The recent activity clusters in Georgia and Connecticut. Hancock County, Early County, and Gwinnett County all issued bids in Georgia; Bridgeport represents Connecticut. The geographic spread is sparse and the code shows no clear market concentration for the nominal commodity. The mismatch between the code name and actual procurement requests suggests this code may be receiving incidental tagging rather than representing a genuine commodity category in current state and local procurement. Business development professionals should treat this code as inactive for sourcing purposes and investigate whether the posting systems have miscategorized the opportunities or whether the code itself rarely receives genuine demand in state and local food service procurement.