UNSPSC 50112009: Pork, processed with additions

Products from domesticated animals of the genus Sus that have been subject to one or more further manufacturing processes such as being cooked, dried, cured, ground, or reformed. 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/ Level of Cooking 6/ Non-thermal Preservation 7/ Mechanical Processing 8/ Primary Additive 9/ Pork cut 10/ Quality level 11/ Organic 12 Religious law suitability claim 13/ Pack type

UNSPSC 50112009 Pork, processed with additions is a Commodity code that sees minimal recent state and local procurement activity aligned with its nominal scope. The recent opportunities posted under this code are predominantly beef, poultry, and other processed meat solicitations—boneless beef steaks from the Texas Department of Criminal Justice and Texas Education Service Center Cooperative, frozen chicken strips and leg quarters from the Oregon Department of Corrections, beef patties and bologna from Georgia Correctional Industries, and ham and turkey products from various state agencies and school districts. These do not match pork-with-additions procurement. The one pork-specific opportunity, Oregon Department of Corrections ITB S2910000017930 for boneless pork loin (due September 22, 2026), addresses pork protein but does not specify processing with additions.

State and local issuing bodies pursuing processed-meat procurement span correctional facilities (Texas TDCJ, Georgia Department of Corrections, Oregon Department of Corrections, Nevada Youth Training Center), state health and human services agencies (Texas HHSC, Oregon), school districts (Harlandale ISD, Conejo Valley USD, Early County Board of Education), and special-purpose districts (Head Start of Greater Dallas). Correctional institutions dominate recent activity, with multiple Georgia Correctional Industries solicitations for various processed proteins. Geographic concentration appears heaviest in Texas, Georgia, and Oregon, with scattered activity in Nevada, California, and other states. The code shows little direct relevance to current state and local procurement patterns; business development professionals should monitor broader processed-meat categories (UNSPSC 50111000 or related beef and poultry codes) where recent solicitation volume is substantially higher.