UNSPSC 50402506: Paris market carrots

The variety of carrots known as paris market carrots

UNSPSC 50402506 Paris market carrots (Commodity) appears in state and local school nutrition and institutional food service procurement, where buyers source fresh produce — including carrots in multiple forms (whole, sliced, pre-cut) — as core components of meal programs serving students and incarcerated populations. Recent opportunities show school districts and state agencies buying carrots alongside broader produce portfolios, with emphasis on fresh-cut and portion-controlled formats suitable for cafeteria operations. School districts dominate the issuing body mix, with Georgia and Texas school systems and special purpose food authorities posting the most recent activity; the Texas Department of Criminal Justice and state purchasing offices round out the buyer base. Representative recent solicitations include Madison Metropolitan School District (Wisconsin) seeking fresh fruit and vegetable snacks under RFB 4163 with a July 29, 2026 response deadline and a requirement for USDA Fresh Fruit and Vegetable Program compliance; the Texas Department of Criminal Justice seeking carrots under IFB IW241979-A for 1,200 tons with a March 17, 2026 deadline and service-disabled veteran set-aside preferences; and Bryan County Schools (Georgia) soliciting fresh produce including 260+ cases of carrots under sealed bid with a May 27, 2026 deadline. Geographic concentration runs heavy in Georgia and Texas, with secondary activity across Connecticut, Florida, Missouri, and Wisconsin school districts.

Pricing is typically quoted per pound or per case with delivery included; contracts run annual or multi-year terms with renewal options. Evaluation criteria weight cost heavily (30–50 percent), followed by quality, availability, and compliance with HACCP, Buy American, and traceability requirements. Vendors must carry $500,000 to $2,000,000 general liability insurance and meet debarment, E-Verify, and federal food safety certifications. School nutrition programs increasingly emphasize local and regional sourcing — many solicitations impose 200–400 mile radius filters or preferences for produce grown within state — and organic or low-sodium options trigger price incentives. Institutions specify delivery frequency (weekly or twice-weekly), temperature control, packaging (case quantities with specified counts or weights), and shelf-life minimums (typically five to seven days). Award often goes to single or multiple vendors on a line-item basis, with price redetermination or escalation clauses triggered by USDA market reports or consumer price indices. The code does not show significant federal or cooperative contracting vehicle activity in the recent block; opportunities are direct procurements by school food authorities and state agencies.