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 is a Commodity code that spans state and local procurement of processed pork products — primarily boneless pork loins, ground pork, and pork-based prepared items — for institutional food service operations including correctional facilities, child nutrition programs, and school districts. Recent solicitations show state departments of corrections and education agencies, county school systems, and state-supported facilities buying pork products as line items within broader food procurement RFPs, RFQs, and IFBs, typically as components of weekly or quarterly meat supply contracts rather than standalone pork-specific awards. The Oregon Department of Corrections has been the most active repeat buyer under this code, with multiple recent ITBs for boneless pork loins and related protein products; Georgia Correctional Industries and state school nutrition departments (including Rockwood R-VI School District in Missouri, Henry County Schools in Georgia, Liberty County Board of Education in Georgia, and Fairfax County Public Schools in Virginia) round out the issuing-body mix. Product specifications consistently emphasize USDA Grade A or B standards, minimum shelf life (typically six months), compliance with FDA/USDA/HACCP food safety protocols, sodium and fat content limits for nutrition compliance, and delivery in commercial-grade non-breakable packaging to designated central distribution centers or school locations.

Oregon and Georgia emerge as the primary geographic centers of recent activity, with secondary activity in Texas, Missouri, and Virginia. The Oregon Department of Corrections' April 2026 ITB S2910000016596 for approximately 40,000 pounds of boneless pork loins (due April 24, 2026) exemplifies the scope: unit pricing on an FOB Destination basis inclusive of transportation, five to ten percent Oregon-vendor preferences, and a historical award price of $1.658 per pound from Good Source Solutions. School district grocery procurements — such as Rockwood R-VI School District's April 2026 solicitation for 2026–27 grocery items (due April 29, 2026) and Fairfax County Public Schools' April 2026 Master Grocery K-12 IFB (due April 27, 2026) — bundle pork products alongside poultry, beef, and produce in line-item bids evaluated on total annual cost. Institutional buyers emphasize firm fixed pricing, 365-day price stability or CPI-indexed adjustments, and primary/secondary vendor awards to mitigate supply risk. Insurance requirements (typically $1 million general liability) and compliance certifications (E-Verify, debarment, anti-lobbying) are standard. The code shows steady mid-volume activity driven by recurring annual school nutrition and correctional facility procurement cycles; participation requires food-service distribution capability, USDA compliance expertise, and ability to meet weekly or quarterly delivery schedules to multiple school sites or centralized warehouse locations.