UNSPSC 50367024: Canned or jarred pepinos

The type of fruit known as pepinos that have been canned or jarred for preservation.

UNSPSC 50367024 Canned or jarred pepinos (Commodity) does not appear in recent state and local procurement activity. The recent opportunities block contains no solicitations for pepinos or pickled peppers; instead, state and local governments are actively buying canned applesauce, dried fruit products, fresh produce, and broad food service commodities across the same procurement channels. The code shows no relevant recent activity.

State and local issuing bodies—including departments of corrections, school districts, health and human services commissions, and school nutrition programs across Oregon, Texas, Georgia, Connecticut, Missouri, and Virginia—are soliciting food products through IFB, RFP, and ITB notices with response dates ranging from late June through late July 2026. Recent opportunities are concentrated in institutional food service supply (correctional facilities, state supported living centers, public schools) and emphasize bulk canned fruits, frozen entrees, fresh produce, dairy, and proteins rather than pickled vegetable products. The Oregon Department of Corrections has posted two ITBs for canned applesauce (S2910000017453, due July 31, 2026; S2910000016975, closed June 2, 2026) and the Texas Health and Human Services Commission has solicited supplemental food and consumables including canned goods (HHS0017449, due July 13, 2026). Multiple school districts—including Austin ISD, Fairfax County Public Schools, Rockwood R-VI, Liberty County Board of Education, and Savannah-Chatham County Public School System—are actively procuring grocery and fresh produce items on annual contracts. The geographic spread spans the Pacific Northwest (Oregon), Southwest (Texas), Southeast (Georgia), Mid-Atlantic (Connecticut, Virginia), and Midwest (Missouri), with Texas and Georgia showing the highest recent concentration of activity. Pepino-specific procurement is absent from the current market; vendors pursuing institutional food service contracts should focus on commodity fruits, vegetables, proteins, and prepared entrees that dominate current RFP and IFB activity.