UNSPSC 50361709: Canned or jarred lady finger banana

The variety of bananas known as lady finger banana that have been canned or jarred for preservation.

UNSPSC 50361709 Canned or jarred lady finger banana (Commodity) does not appear in recent state and local procurement activity. The opportunities posted under related food commodity codes in the past five months span canned applesauce, fresh produce, dried fruit bars, supplemental food and consumable products for institutional food service, and general cafeteria commodities for schools, corrections facilities, and state-supported living centers—but none specifically reference canned or jarred lady finger bananas. The broader food procurement universe at the state and local level moves through county purchasing offices, state departments (corrections, health and human services, education), school districts, and boards of education, with issuing bodies including Gwinnett County (Georgia), the State of Illinois, Oregon Department of Corrections, Austin Independent School District, Texas HHSC, Hancock County Schools (Georgia), City of Bridgeport, State of Georgia, and the Texas Comptroller of Public Accounts on behalf of TDCJ.

Recent activity under adjacent commodity codes shows institutional food service procurement concentrated in Georgia, Texas, Illinois, Oregon, and Connecticut, typically structured as IFBs or RFQs with responses due within weeks of posting. Representative opportunities include Gwinnett County's IWQ for 1,062 cases of shelf-stable food items (due October 19, 2026), the State of Illinois's weekly food orders for the Veterans Home at Quincy (due August 24, 2026), and the Texas HHSC's supplemental food and consumables procurement covering state hospitals and supported living centers statewide with a maximum potential value of $4,500,000 over three years (bid response deadline March 19, 2026). Absent explicit recent opportunities under UNSPSC 50361709 itself, prospectors targeting this code should monitor food procurement channels in states with active institutional food service volumes, particularly those with state hospitals, corrections systems, school nutrition programs, or senior services operations that might specify this product.