UNSPSC 50171904: Chutneys

UNSPSC 50171904 Chutneys (Commodity) covers pickled and preserved condiment products that state and local governments buy to supply institutional food service operations, school nutrition programs, and public-facility cafeterias. Recent solicitations show this code capturing demand for pickled vegetables, condiments, and specialty preserved items that support child nutrition programs, state-agency meal services, and institutional dining. The issuing bodies span state procurement divisions, school boards, county education authorities, and municipal agencies — primarily driven by school district nutrition programs and state institutional food services. Work solicited under the code typically involves sealed bids or RFQs for supply contracts running one to three years, with firm pricing and weekly or on-demand delivery to multiple school sites or institutional locations.

Recent activity concentrates in Texas, Georgia, and Connecticut. The Oregon Department of Administrative Services posted a pickle supply contract (IFB S2910000018089, due October 13, 2026) for pickled vegetables to supply state agencies. Texas Health and Human Services Commission issued multiple IFBs for supplemental food and consumables to state hospitals and supported living centers, spanning fresh, frozen, and preserved items (HHS0017799 and HHS0017798, due August 25, 2026). Georgia school districts—including Tattnall County, Candler County, Colquitt County, Effingham County, and Richmond County boards of education—solicited grocery products including preserved vegetables and condiments for school nutrition programs across multiple bids posted May through July 2026, with response dates in June through early July. The City of Bridgeport, Connecticut, solicited over 1,100 line items of grocery items including condiments and preserved products for the Board of Education's Food & Nutrition Services (IFB BNB052266, due June 30, 2026). Contract values range from under $5,000 for smaller districts to estimated historical values exceeding $150,000 annually for larger state institutional operations. Most contracts require compliance with Buy American Act provisions (minimum 51 percent domestic agricultural content), HACCP food safety certification, and USDA Child Nutrition Program standards where applicable.