UNSPSC 50451824: Frozen organic green beans

The variety of organic beans known as organic green beans that have been frozen for preservation.

UNSPSC 50451824 Frozen organic green beans is a Commodity code covering produce and vegetable products purchased by state and local public bodies for food service operations. State and local governments buy frozen vegetables under this code primarily to support school nutrition programs, senior services, and institutional food service. The scope includes bulk frozen produce meeting USDA specifications and domestic sourcing preferences, with vendors required to maintain cold-chain integrity, proper labeling, and delivery compliance. Issuing bodies include county government procurement offices, state departments managing food procurement, and independent school districts operating breakfast and lunch programs. The mix reflects institutional food service demand across multiple jurisdictions rather than retail or consumer-facing purchase.

Recent activity shows Georgia as the primary market, with three posted opportunities between May and October 2026. Early County Board of Education issued an IFB for line-by-line bids on food and non-food products for the National School Lunch Program and School Breakfast Program (due June 8, 2026), with the scope including approximately 300 food items with emphasis on whole-grain options, low-sodium formulations, and products without added sugars. Gwinnett County Board of Commissioners posted an informal written quote (IWQ) for approximately 1,062 cases of shelf-stable and fresh food items for the Department of Community Services, including canned vegetables and other staples (due October 19, 2026). The State of Georgia also solicited food, supplies, and other kitchen products with bids due June 22, 2026, though the full scope was contained in an attached document. Award decisions are made to lowest responsive and responsible bidders, with school districts emphasizing USDA compliance, domestic sourcing, and Buy American provisions. Delivery requirements are tight—typically within 72 hours of order and Monday through Friday morning windows—reflecting the just-in-time logistics of institutional food service.