UNSPSC 50443204: Frozen argent corn

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

UNSPSC 50443204 Frozen argent corn, a Commodity code, encompasses shelf-stable and frozen vegetable products that state and local governments procure primarily for institutional feeding—schools, correctional facilities, state hospitals, and social services centers. State and local issuing bodies soliciting under this code include county purchasing offices (Gwinnett County, Montgomery County), state departments and agencies (Oregon Department of Corrections, Texas Health and Human Services Commission, Texas Department of Criminal Justice, Illinois Department of Veterans Affairs, State of New Jersey), and school districts (Bridgeport Board of Education, Burke County Public Schools, Ben Hill County Schools, Early County Board of Education). The work being bought spans meal-service provisioning for correctional facilities, state hospitals and supported living centers, school nutrition programs, and senior services; representative recent solicitations include Gwinnett County's October 2026 IWQ requesting approximately 1,062 cases of shelf-stable food items (peanut butter, canned proteins, rice, pasta, canned vegetables) due October 19, 2026 for senior services delivery; Oregon Department of Corrections' July 2026 ITB for 40,000 pounds of frozen corn and 120,000 pounds of frozen potato products (french fries, wedges, tater tots) with bids due July 24, 2026; and Texas Health and Human Services Commission's July 2026 IFB for approximately $9 million in frozen food products serving state hospitals and supported living centers across Texas through August 31, 2028, with bids due August 18, 2026.

Geographic activity concentrates in the South and Southwest—Texas (multiple HHSC and TDCJ solicitations), Georgia (Gwinnett County, Ben Hill County Schools, Burke County Public Schools, State of Georgia), and Pennsylvania (Montgomery County)—with additional activity in the Pacific Northwest (Oregon Department of Corrections multiple solicitations for frozen vegetables and potatoes), the Midwest (Illinois, State of New Jersey), and New England (Connecticut). Recent solicitations emphasize firm fixed pricing with all-inclusive delivery costs, strict temperature and shelf-life specifications (frozen items typically 0 to 10 degrees Fahrenheit at delivery, minimum three to six months shelf life), compliance with USDA standards and HACCP regulations, and delivery windows restricted to business hours (typically 7:00 a.m. to 2:00 p.m.) with FOB destination and inside-delivery requirements. Vendors commonly face pressure to deliver within 30 to 72 hours of order receipt and must maintain commercial general liability insurance ranging from $500,000 to $1,000,000 per occurrence, comply with Buy American provisions in school procurements, and document E-Verify employment authorization. Set-asides vary by issuing body—Oregon offers combined state-resident and in-state-fabrication preferences (total up to 10 percent), while Texas HHSC procurements specify HUB subcontracting plans and Texas Education Code requirements for school nutrition programs.