UNSPSC 50384602: Key lime purees

the variety of lime grown especially in the florida keys and adjacent area. Smaller than regular "persian" limes, the peel is thin, smooth and greenish-yellow when ripe. The flesh is also greenish-yellow and full of seeds. The interior is divided by 10 to 12 segments, quite juicy and have a higher acidity than regular persian limes. which have been pureed.

UNSPSC 50384602 Key lime purees is a Commodity code that captures state and local procurement of shelf-stable fruit products for food service operations, though recent activity under this specific code is minimal and skewed toward broader food-commodity solicitations that do not isolate key lime purees. School districts, county governments, state agencies, and municipal authorities soliciting under related food-commodity codes (particularly canned fruit, applesauce, and mixed fresh produce) dominate activity, but the sourcing block contains no dedicated key lime puree solicitations. Most recent opportunities tag items such as canned applesauce, fresh produce, and mixed food supplies under parent-level or sibling commodity codes rather than drilling down to key lime purees as a line item. When key lime purees appear in state and local solicitations, they surface as one ingredient among dozens in broader food-service or nutrition-center buys, not as standalone procurement actions.

Geographic activity concentrates in Texas (state health-and-human-services procurement for supported living centers and state hospitals), Georgia (county board of education and state supply buys), Oregon (state corrections apparel and food-service contracts), Illinois (veterans home weekly food orders), and Connecticut (school board nutrition centers). The issuing-body mix spans departments of corrections, health-and-human-services agencies, school districts, county boards of education, and county purchasing offices. Representative recent opportunities include the Texas Health and Human Services Commission's IFB for supplemental food and consumables to state hospitals and supported living centers (due March 19, 2026, covering 210 line items of fresh, frozen, dry, and refrigerated foods with a maximum contract value of $4.5 million over three years), Hancock County Board of Education's fresh-produce IFB for the 2026–27 school year (due June 26, 2026, with over 200 line items), and Gwinnett County's informal written-quote RFQ for approximately 1,062 cases of shelf-stable food items including canned vegetables and proteins (due October 19, 2026). No recent opportunity in the sourcing block names key lime purees as a specified or sought item.