UNSPSC 50442902: Frozen en cornet de bordeaux chicory

The variety of chicory known as en cornet de bordeaux chicory that has been frozen for preservation.

UNSPSC 50442902 Frozen en cornet de bordeaux chicory is a Commodity code, but the recent state and local solicitations tagged under it show minimal relevance to the nominal scope—the code name references a specific chicory preparation, yet the actual procurements tracked under this code span broad frozen vegetable categories including corn, carrots, mixed vegetables, and assorted blends. State and local agencies purchasing frozen vegetables treat them as undifferentiated commodities within wider food-service procurement rather than single-SKU specialty items. The issuing bodies are correctional facilities, school districts, and health-and-human-services agencies buying frozen produce as part of standardized meal programs. Oregon Department of Corrections has posted multiple solicitations for frozen corn, carrots, and assorted vegetable blends with ITB notice types and response dates in late June and early July 2026. The Commodity code does not cleanly map to procurement activity—the mismatch suggests either miscoding at source or a taxonomic boundary where frozen-vegetable procurement spans multiple commodity codes rather than consolidating under one.

Recent activity clusters in Oregon (ODOC has issued at least four frozen-vegetable ITBs since February 2026), with additional school-district and facilities-management procurements in Georgia, Texas, Pennsylvania, and Illinois. ODOC solicitations emphasize FOB-destination pricing per pound, six-month minimum shelf life, FDA/USDA compliance, and Oregon-vendor preferences (combined five-percent preference for fabrication and five-percent for residency, capped at ten percent total). Historical pricing from recent ODOC awards ranges from $0.398 to $0.689 per pound depending on variety and case size. School-district procurements (Early County Schools, Burke County Public Schools, Savannah-Chatham County) and institutional food-service bids (Texas HHSC for state hospitals and supported-living centers, Ben Hill County Schools) typically bundle frozen vegetables into larger RFP or IFB packages alongside produce, proteins, dairy, and supplies with Buy American requirements and HACCP plan mandates. The code shows active procurement but weak categorical coherence—frozen vegetables move as commodity staples across food-service supply chains rather than as a distinct specialty item.