UNSPSC 50443203: Frozen ambrosia corn

The variety of corn known as ambrosia corn that has been frozen for preservation.

UNSPSC 50443203 Frozen ambrosia corn, a Commodity code, encompasses shelf-stable frozen corn products that state and local governments procure for institutional food service, nutrition assistance programs, and correctional and educational facility cafeterias. Recent solicitations show state departments, county correctional facilities, school districts, and specialized state institutions (veterans homes, state supported living centers, state hospitals) as the primary buyers, with procurement activity concentrated in Texas, Oregon, Georgia, Pennsylvania, Illinois, New Jersey, and Connecticut through a mix of IFBs, RFQs, and RFPs.

Oregon Department of Corrections has posted multiple frozen vegetable and corn procurements in recent months, including a July 2026 ITB for approximately 40,000 pounds of frozen sweet whole kernel corn at $0.498 per pound (prior pricing reference), with deliveries to the Central Distribution Center in Salem. Texas Health and Human Services Commission issued a July 2026 IFB (HHS0017338) for approximately $9 million in estimated annual frozen food products spanning 106 line items for state hospitals and supported living centers statewide, with award anticipated to a single broadline vendor but with potential for multiple awards. Gwinnett County, Georgia solicited informal written quotes in October 2026 (IWQ 140229) for approximately 1,062 cases of shelf-stable food items including canned vegetables for the Department of Community Services, with delivery to the Gwinnett Senior Services Center by December 7, 2026. Ben Hill County Schools in Georgia issued an IFB in May 2026 for a comprehensive school nutrition procurement spanning fresh and frozen produce with deliveries to four school locations; Burke County Public Schools in Waynesboro, Georgia sought bids on nearly 400 food line items for five schools with a June 2026 deadline. The code shows steady activity across institutional food procurement with emphasis on USDA compliance, temperature-control specifications (typically 0 to 10 degrees Fahrenheit at delivery), minimum six-month shelf life requirements, and firm fixed pricing inclusive of transportation and delivery to destination warehouses or facilities.