UNSPSC 50445510: Frozen melrose peppers

The variety of peppers known as melrose peppers that have been frozen for preservation.

UNSPSC 50445510 Frozen melrose peppers is a Commodity code that does not reflect the state and local procurement activity actually being solicited under this classification. Recent opportunities posted under this code consistently target frozen vegetable products — frozen corn, frozen potatoes, frozen carrots, frozen assorted blends, and mixed frozen vegetables — rather than the melrose pepper variety the code nominally describes. State and local governments buying under this code seek bulk frozen vegetables for institutional food service: correctional facilities, state hospitals, state supported living centers, and school nutrition programs. Specifications emphasize USDA/FDA compliance, Grade A or B standards, minimum shelf life (typically six months), FOB destination delivery, per-pound or per-unit pricing inclusive of freight and fuel, and detailed product documentation including nutritional facts, best-use-by dates, and ingredient panels. The Oregon Department of Corrections and Texas Department of Criminal Justice appear as repeat buyers. School districts — including Fairfax County Public Schools (Virginia), Rockwood R-VI School District (Missouri), Savannah-Chatham County Public School System (Georgia), and Early County Board of Education (Georgia) — regularly solicit frozen vegetables as part of broader grocery and food-service solicitations under the National School Lunch Program, subject to Buy American provisions and Child Nutrition meal pattern compliance.

Issuing bodies span state corrections departments, state health and human services commissions, county governments, independent school districts, and municipal school systems across Oregon, Texas, Georgia, Virginia, Missouri, Connecticut, Pennsylvania, Illinois, and New Jersey. The Oregon Department of Corrections has posted multiple ITB solicitations for frozen vegetables within the past four months (frozen corn due July 24, 2026; frozen potatoes due July 24, 2026; assorted vegetables due June 22, 2026; carrots due March 5, 2026). Texas Health and Human Services Commission sought supplemental food and consumables including frozen products for state hospitals and supported living centers, with a prior contract maximum potential value of $4.5 million over three years (HHS0016792, due date extended to March 19, 2026; HHS0017449 for El Paso State Supported Living Center, due July 13, 2026). The City of Bridgeport Board of Education (Connecticut) sought over 1,100 line items of grocery items including frozen products (due June 30, 2026). Recent school district solicitations include Bulloch County Board of Education (Georgia, IFB #043025, due May 4, 2026), Early County Board of Education (Georgia, due June 8, 2026), Burke County Public Schools (Georgia, due June 5, 2026), City Schools of Decatur (Georgia, due May 15, 2026), Fairfax County Public Schools (Virginia, due April 27, 2026), and Rockwood R-VI School District (Missouri, due April 29, 2026). Texas Department of Criminal Justice posted cafeteria food products procurement (IFB 304T-26-300CF, extended due date May 4, 2026) encompassing approximately 382 line items including frozen specialty entrees and proteins. Correctional facilities in Montgomery County, Pennsylvania, have solicited groceries and related items twice within the review period (due July 1, 2026, and March 4, 2026). Geographic activity concentrates in the Southeast (Georgia, with multiple school district bids), the Pacific Northwest (Oregon Department of Corrections), Texas (TDCJ, HHSC), and Mid-Atlantic states (Pennsylvania, Virginia). Pricing from recent awards ranges from $0.298 to $0.689 per pound depending on product, variety, and case size; the Oregon Department of Corrections' previous frozen corn purchase (August 2025) was $0.498 per pound, and frozen potatoes (January 2026) were $0.3811 per pound. Most solicitations close in the second and third quarters; award cycles typically extend 60 days from bid opening. Institutional buyers apply state and local preferences (Oregon offers up to ten percent combined preference for in-state fabrication and resident bidders; Texas includes HUB subcontracting opportunities where applicable). School districts emphasize whole-grain, low-sodium, and non-artificial-ingredient specifications aligned with federal nutrition standards and state legislation.