UNSPSC 50452602: Frozen organic alverda cauliflowers

The variety of organic cauliflower known as organic alverda cauliflowers that have been frozen for preservation.

UNSPSC 50452602 Frozen organic alverda cauliflowers is a Commodity code covering specialized produce items purchased by state and local governments for food-service operations, but recent state and local solicitations show limited activity directly aligned with this specific product line. The three most recent opportunities tagged under or adjacent to this code span broader food-procurement categories—shelf-stable pantry items for senior services, general food supplies and kitchen products at the state level, and comprehensive school nutrition programs—rather than targeting frozen organic cauliflower as a line item. State and local buyers in this space are county departments of community services, state purchasing offices, and school districts operating federally funded meal programs, and they typically source food through line-by-line bids or informal written quotes evaluated on lowest responsive and responsible bidder criteria with award splits permitted by item.

The geographic activity centers on Georgia, where Gwinnett County (October 2026 IWQ 140229 for 1,062 cases of mixed shelf-stable foods, informal written quotes due October 19), the State of Georgia (May 2026 statewide food, supplies, and kitchen products bid), and Early County Board of Education (May 2026 FY27 food bid for school lunch and breakfast programs, bids due June 8) have posted recent solicitations. The Early County schools opportunity is the most detailed and representative, encompassing 300+ food items with emphases on domestic sourcing, whole-grain options, low-sodium formulations, and products without added sugars or artificial additives—a profile that could include organic or specialty produce lines, though frozen organic cauliflower is not explicitly named. Vendors pursuing this code should expect firm pricing for 15 days post-award, compliance with Buy American provisions and HACCP plans, and the likelihood that school districts will source multiple vendors rather than consolidate food purchases with a single supplier.