UNSPSC 50455214: Frozen organic senshyu semi-globe yellow onions

The variety of organic onions known as organic senshyu semi-globe yellow onions that have been frozen for preservation.

UNSPSC 50455214 Frozen organic senshyu semi-globe yellow onions is a Commodity code that covers a narrowly specified produce item, yet the recent state and local solicitations tagged under it actually encompass much broader food-service procurement — shelf-stable packaged goods, proteins, produce, dairy, and kitchen supplies for senior services, school nutrition programs, and state facilities. The issuing bodies are diverse: county boards of commissioners managing senior services, county school districts operating lunch and breakfast programs, and state procurement offices. This mismatch between the code's nominal scope and the actual work being solicited suggests the code sees limited relevant activity tied specifically to frozen organic onions; instead, state and local procurement offices are using it as a catch-all tag for multi-item food buys that include but are not limited to fresh or frozen produce.

Recent opportunities originate in Georgia. Gwinnett County Board of Commissioners posted an informal written quote (IWQ) for approximately 1,062 cases of shelf-stable food items with a response deadline of October 19, 2026 at 3:00 p.m., with delivery required to the Gwinnett Senior Services Center by December 7, 2026. Early County Board of Education solicited line-by-line bids for 300+ food items and 60+ non-food products supporting the National School Lunch Program and School Breakfast Program, with quotes due June 8, 2026; the contract period runs July 1, 2026 through June 30, 2027 with renewal options. The State of Georgia also posted a food and kitchen products bid in May 2026 with a June 22, 2026 deadline, though the full scope is contained in an attached document. Vendors pursuing opportunities under this code should anticipate multi-item food-service RFQs and IFBs from school districts and county social-services departments, with emphasis on USDA compliance, food safety (HACCP plans, recall procedures), Buy American sourcing preferences, and domestic vendor prioritization where required.