UNSPSC 50452601: Frozen organic all the year round cauliflowers

The variety of organic cauliflower known as organic all the year round cauliflowers that have been frozen for preservation.

UNSPSC 50452601 Frozen organic all the year round cauliflowers is a Commodity code that covers fresh and processed vegetable procurement for institutional and public-sector food service operations. State and local governments buy frozen and shelf-stable produce under this code primarily through school districts, county social-services departments, and state food-purchasing operations to support meal programs, senior services, and community nutrition initiatives. The actual solicitations show purchasing focused on shelf-stable vegetables as part of larger food-service contracts rather than organic frozen cauliflower as a discrete line item; institutional buyers typically specify vegetables alongside proteins, grains, dairy, and condiments in consolidated food-procurement RFQs and IFBs.

Recent activity shows Georgia-based issuing bodies dominating the market. Gwinnett County Board of Commissioners posted an RFQ (PE77023NONST2027000000782, due October 19, 2026) for approximately 1,062 cases of shelf-stable food items including canned vegetables for the Department of Community Services, requiring delivery to the Gwinnett Senior Services Center by December 7, 2026 with F.O.B. Destination terms and award to the lowest responsive and responsible bidder per unit of measure. Early County Board of Education posted an IFB (PE55045NONST2027000000006, due June 8, 2026) for 300+ food items including fresh and frozen vegetables, meats, poultry, seafood, and dairy to support National School Lunch and School Breakfast programs across three schools, with contract running July 1, 2026 through June 30, 2027 and emphasis on domestic sourcing, whole-grain compliance, and low-sodium formulations. The State of Georgia posted a broader food, supplies, and kitchen products bid (PE55645NONST2026000000009, due June 22, 2026) with full scope in an attached document. All three opportunities require compliance with federal nutrition standards, E-Verify verification for larger awards, and delivery scheduling coordinated with institutional meal-service calendars.