UNSPSC 50111519: Pork, minimally processed with additions

Products from domesticated animals of the genus Sus that have not been subject to any further manufacturing process such as being cooked, dried, cured, ground, or reformed. Products may be sliced, diced, or mechanically tenderized. Products may be sliced, diced, or mechanically tenderized. Product additions such as an injected solution, marinade, sauce, seasoning, dry coating, stuffing, or filling are present. Lead attributes: 1/ Refrigeration state 2/ Shape/Form 3/ Boneless Claim 4/ Source 5/ Quality 6/ Pork cut 7/ Primary Additive 8/ Organic 9/ Religious law suitability claim 10/ Pack type

UNSPSC 50111519 Pork, minimally processed with additions (Commodity) sees modest recent activity dominated by correctional and institutional food service procurement, though the recent opportunities block shows substantial misalignment with the code's nominal scope. Of the 31 state and local solicitations posted between May and October 2026, only three directly address pork products: boneless pork loin (Oregon Department of Corrections, ITB S2910000017930, due September 22, 2026), pork ends and pieces (Oregon Department of Corrections, ITB 2026-ODOC-Pork, due October 23, 2026 at 9:00 a.m. PST with a historical award of $0.49 per pound), and ham ends and pieces (Georgia Correctional Industries, eRFQ 92100ERFQ0020632027, due October 13, 2026). The remaining opportunities span beef steaks (Texas Department of Criminal Justice and Texas Education Service Center Cooperative, multiple IFBs in October 2026), chicken products (Oregon Department of Corrections and other agencies), processed meat (bologna, franks, ham, turkey), and miscellaneous grocery items, indicating that this code is frequently used as a catch-all tag for institutional protein procurement without precision matching to actual pork scope. Issuing bodies are primarily state correctional departments (Oregon Department of Corrections, Texas Department of Criminal Justice, Georgia Department of Corrections, Nevada Youth Training Center) and state health and human services agencies (Texas Health and Human Services Commission for state supported living centers), with occasional school districts and local government food service operations.

Activity concentrates in three states: Oregon, Georgia, and Texas dominate the recent record with 16 of 31 opportunities, followed by Nevada with two quarterly meat solicitations at the Youth Training Center, and scattered activity in Florida, Mississippi, and Wisconsin. The code shows heavy use by state correctional industries and institutional food service operations procuring bulk frozen proteins on 30-to-45-day delivery cycles with FOB destination and all-inclusive pricing. Representative pork-specific opportunities include Oregon's ITB for approximately 40,000 pounds of boneless, fully cooked pork ends and pieces (October 23, 2026) with 5% Oregon-fabrication and 5% Oregon-headquarter preferences (combined 10%), domestic sourcing, no mechanically separated meat, maximum 330 mg sodium per ounce, and six-month minimum shelf life; and Oregon's ITB for boneless pork loin (September 22, 2026) with similar state preferences and USDA standard specifications. Most solicitations employ electronic bidding portals (OregonBuys, Bonfire Hub, GA@Work, NevadaEPro, team georgia marketplace), require detailed specification-sheet compliance (not generic "comply" statements), demand delivery included in all-inclusive pricing, and impose restrictions on vendor communication with state staff except through named issuing officers. The code's recent activity remains limited relative to beef and poultry procurement volume in the same jurisdictions and time window.