501 Froz Fruit & Veg Jan-Mar 2022 Plk JO

The state and local contract opportunity involves procuring frozen fruits and vegetables for Polk Center, covering a three-month period from January through March 2022. The procurement is specifically located in Washington County and Pittsburgh City, Pennsylvania, with a contract focused on supplying a comprehensive range of frozen produce. The detailed delivery schedule indicates specific quantities and types of frozen products, including lima beans, green beans, broccoli, carrots, cauliflower, corn, spinach, mixed vegetables, strawberries, and blueberries. The delivery schedule is structured with bimonthly deliveries every other Monday, commencing on January 3, 2022, and concluding on March 28, 2022. The contract opportunity was originally posted on November 16, 2021, with a proposal submission deadline of November 30, 2021, indicating a relatively short procurement timeline. Potential vendors must carefully review the attached delivery schedule spreadsheet to understand precise product specifications, quantities, and delivery dates.

While the contract documentation does not explicitly outline set-aside designations or specific vendor restrictions, the procurement appears to be a standard government food supply contract for a state facility. No incumbent vendor information is provided, and the documentation does not specify budget ranges or award values for the frozen produce contract. The procurement seems primarily focused on ensuring a consistent and reliable supply of frozen fruits and vegetables to Polk Center during the first quarter of 2022. Vendors interested in responding to this opportunity would need to demonstrate capability in large-scale food distribution, meet government procurement standards, and have the logistical capacity to execute a precise, seven-week delivery schedule across multiple product categories. The contract appears to require vendors to have robust cold chain management capabilities and the ability to consistently meet specific quantity and quality requirements for institutional food service.