UNSPSC 50454702: Frozen organic blanca malanga

The variety of organic malanga known as organic blanca malanga that has been frozen for preservation.

UNSPSC 50454702 Frozen organic blanca malanga, a Commodity code, covers frozen specialty produce items procured by state and local governments for institutional food service operations, including school meal programs, senior services, and state dining facilities. The recent opportunities show state and local buyers sourcing shelf-stable and refrigerated food products — not specifically frozen organic malanga — through informal quotes (IWQ), formal bids, and line-item procurement vehicles. Gwinnett County Board of Commissioners and the Early County Board of Education are representative recent buyers, with the former issuing an informal written quote (IWQ) for approximately 1,062 cases of shelf-stable food products for senior services and the latter issuing a formal food bid encompassing 300+ food items and 60 non-food products for school breakfast and lunch programs. State and local issuing bodies under this code span county purchasing divisions, school districts, and state procurement offices, each with distinct service missions (senior nutrition, K–12 meals, institutional dining) and compliance requirements (USDA meal programs, Buy American provisions, domestic sourcing preferences, food safety and traceability standards).

Recent activity is concentrated in Georgia, with Gwinnett County's October 2026 informal quote (due October 19, 2026), the State of Georgia's May 2026 bid for food and kitchen products (due June 22, 2026), and Early County Board of Education's May 2026 line-item food bid (due June 8, 2026) representing current procurement cycles. The code shows limited specificity to frozen organic malanga itself — the recent opportunities emphasize broad food categories (proteins, grains, dairy, produce, condiments) rather than a single specialty frozen vegetable line item. Buyers expect vendors to deliver with firm pricing for the contract term, maintain temperature controls and stock rotation for perishables, comply with food safety documentation (HACCP plans, recall procedures), carry liability insurance, and satisfy E-Verify and debarment checks for contracts exceeding $25,000. School districts in particular emphasize whole-grain specifications, low-sodium formulations, and products without artificial additives, with price escalation capped at 3% every six months when supported by USDA Agricultural Marketing Service or CPI data.