UNSPSC 50452210: Frozen organic winter white bunching onions

The variety of organic bunching onions known as organic winter white bunching onions that have been frozen for preservation.

UNSPSC 50452210 Frozen organic winter white bunching onions is a Commodity code that in practice captures a narrow slice of broader food procurement — state and local governments solicit this code tag as part of large, heterogeneous food-supply contracts that bundle shelf-stable products, proteins, dairy, produce, and paper goods into single awards. The actual buying under the code reflects cafeteria and food-service operations across school districts, county senior-services programs, and state institutional facilities. Rather than frozen organic onions purchased as standalone line items, the code appears in composite food buys where multiple vegetable products, proteins, and staples compete for the lowest unit price within a single RFQ or IFB notice.

Recent solicitations show activity concentrated in Georgia, with Gwinnett County Board of Commissioners posting an informal written quote (IWQ) on October 13, 2026 for approximately 1,062 cases of shelf-stable food items including canned vegetables for the Department of Community Services (response due October 19, 2026), and Early County Board of Education posting a line-by-line food bid on May 11, 2026 covering 300+ food items and non-food products for the National School Lunch Program and School Breakfast Program across three schools (bids due June 8, 2026). The State of Georgia also solicited food, supplies, and other kitchen products on May 15, 2026 with bids due June 22, 2026. Issuing bodies are county governments and school districts; both emphasize lowest-responsive-and-responsible-bidder evaluation, delivery within 72 hours to 2:00 p.m. weekday windows, and compliance with E-Verify, debarment verification, and general liability insurance when contract values exceed thresholds. No standalone frozen organic onion purchases appear in recent postings; the code remains embedded in broad food-service aggregations typical of institutional feeding programs.