UNSPSC 50445911: Frozen topper shallots

The variety of shallots known as topper shallots that have been frozen for preservation.

UNSPSC 50445911 Frozen topper shallots is a Commodity code that does not appear in recent state and local procurement activity. The source contains no solicitations for frozen topper shallots; instead, it documents active procurement for frozen vegetables across multiple categories—including frozen corn, frozen potato products, frozen carrots, frozen assorted blends, and other frozen commodity vegetables—alongside broader grocery and food service contracting. The UNSPSC code designation does not align with the actual work being solicited in the dataset.

State and local governments are actively procuring frozen vegetables through state corrections departments, school nutrition programs, county health and human services facilities, and county correctional facilities using ITB, IFB, and RFP notice types. Oregon Department of Corrections, Texas Department of Criminal Justice, and school districts in Georgia, Missouri, Connecticut, Pennsylvania, and other states posted recent opportunities for frozen vegetables with response dates between February and July 2026. The geographic spread spans Oregon, Texas, Georgia, Pennsylvania, Missouri, Connecticut, Illinois, New Jersey, and multiple other states. Representative recent solicitations include the Oregon Department of Corrections' ITB S2910000017451 for 40,000 pounds of frozen corn (due July 24, 2026), its ITB S2910000017439 for 120,000 pounds of frozen potato products (due July 24, 2026), and the Texas Department of Criminal Justice's IFB 304T-26-300CF for approximately 382 line items of food products spanning proteins, frozen entrees, and produce (due May 4, 2026). School districts in multiple states seek frozen vegetables as part of comprehensive food service procurement to support National School Lunch Program and school breakfast operations, while correctional facilities and state-supported living centers issue recurring commodity food contracts. The activity reflects steady demand from institutional food service operations with firm fixed pricing, FOB destination delivery terms, and compliance with federal nutrition standards and USDA grade requirements.