Attachment_5_-_Estimated_Institution_Usage.xlsx

This is an Estimated Institution Usage attachment for a statewide frozen vegetables procurement contract issued by the California Department of General Services, Procurement Division. The solicitation seeks qualified firms to establish a multi-year statewide contract for the delivery of frozen vegetables to state institutions across California. The contract encompasses 14 specific frozen vegetable products: beans (green, cut), broccoli cuts, carrots (diced and sliced), corn (cut), mixed vegetables (standard assortment), peas (green), peas and carrots, cauliflower, chopped onions, bell peppers (green, diced or sliced), chopped spinach, turnip greens, and zucchini. The estimated annual usage is divided into two geographic areas, with Area 1 comprising northern California facilities and Area 2 comprising southern California facilities. The grand total estimated annual consumption across both areas is approximately 591,586 pounds of beans, 1,322,234 pounds of broccoli, 1,228,206 pounds of carrots (diced), 1,029,232 pounds of corn, and substantial quantities of the remaining vegetables. Deliveries are scheduled on weekly, monthly, or quarterly bases depending on the receiving institution, with facilities ranging from correctional institutions and state hospitals to the Yountville Veterans Home and Highway Patrol Academy.

The contract term is two years with two optional one-year extension periods, making a potential maximum contract duration of four years. The method of award is all-or-none, requiring bidders to provide pricing for the complete range of frozen vegetables across all designated state institutions statewide. This procurement is mandatory for use by all California state departments. The usage data reflects consumption across approximately 30 institutions in Area 1 and 20 institutions in Area 2, including major facilities such as San Quentin Prison, Salinas Valley Prison, Corcoran Prison, and multiple state hospitals. The specific delivery schedules and institution-level quantity requirements are detailed to enable accurate bid preparation and ensure adequate supply planning for the state's institutional food service operations.