UNSPSC 50172001: Soy sauce

A type of liquid condiment that has the salty taste to enhance the taste. It contains approximately 25 percent salt to make unique taste that generally uses the amino acid.

UNSPSC 50172001 Soy sauce (Commodity) does not map to the state and local procurement activity recently tagged with this code. The five most recent opportunities under the code involve WIC infant formula rebates, hospital and school food service groceries, and institutional kitchen supplies—none of which involve soy sauce as a product line. The WIC infant formula rebate opportunity from Texas Health and Human Services Commission is the largest and most narrowly defined solicitation; the other four are general grocery and food-service buys from Texas HHSC (Big Spring State Hospital), the Bridgeport Board of Education, and the State of Georgia. State and local governments do solicit food and condiment procurement through UNSPSC codes in this family, but the recent activity under 50172001 specifically shows no genuine soy sauce opportunities. This code shows little relevant recent activity when cross-checked against actual solicitation scope.

The single opportunity closest to a condiment or seasoning focus is the Bridgeport Board of Education grocery bid (IFB BNB052266, due June 30, 2026), which lists condiments and seasonings among approximately 1,100 line items but does not isolate soy sauce as a category. The Texas HHSC Big Spring State Hospital groceries (IFB HHS0017660V2, due August 28, 2026) similarly spans proteins, dairy, pantry staples, and beverages across 100 line items without identifying soy sauce. The WIC infant formula rebate (IFB HHS0016707, due January 11, 2027) focuses on milk-based and soy-based infant formulas for Texas, Minnesota, Iowa, and the Choctaw Nation, not food-service soy sauce. Mismatch between the UNSPSC code's nominal scope and the work being bought suggests either miscoding in the source data or that 50172001 is not the active procurement pathway for soy sauce in state and local markets. Suppliers pursuing condiment or seasoning opportunities should monitor higher-tier family or class codes for institutional food-service procurement rather than rely on this commodity code's recent activity.