UNSPSC 50444118: Frozen perilla

The variety of herbs known as perilla that has been frozen for preservation.

UNSPSC 50444118 Frozen perilla is a Commodity code that represents specialty produce items purchased by state and local government food service operations, primarily for institutional cafeterias, state-supported facilities, and school nutrition programs. Recent solicitation activity shows state and local buyers procuring fresh and frozen produce, prepared food products, and related consumables for large-scale food service distribution rather than isolated specialty ingredients. The code appears in procurement contexts where institutional buyers source complete food supply portfolios covering vegetables, fruits, eggs, and staple items needed to serve hundreds or thousands of meals daily across multiple locations.

State health and human services agencies and school systems dominate the issuing-body mix. The Texas Health and Human Services Commission Procurement and Contracting Services division issued IFB HHS0017449 in June 2026 for food and consumable products to supply the HHSC El Paso State Supported Living Center, with a response deadline of July 13, 2026 and historical spending of approximately $1.5 million annually. In Georgia, the Douglas County School System has issued multiple RFPs through cooperative purchasing vehicles: RFP SN 26-004 posted February 4, 2026 for fresh produce and eggs serving 30 school districts across two areas with estimated annual spending of approximately $5.5 million combined (due March 4, 2026), and RFP 26-003 posted January 21, 2026 for food supply and distribution services to provide approximately 32,000 meals daily to 32 schools with estimated annual expenditure of approximately $9,000,000 (due February 18, 2026). The State of Georgia also posted solicitation PE55645NONST2026000000009 in May 2026 for food, supplies, and other kitchen products (due June 22, 2026). Texas and Georgia show the strongest recent activity under this code, with procurement concentrated in institutional food service for state facilities and K–12 school systems using cooperative purchasing structures to aggregate demand across multiple districts.