UNSPSC 50385411: Big john nectarine purees

The variety of nectarines known as big john nectarines which have been pureed.

UNSPSC 50385411 Big john nectarine purees is a Commodity code with limited recent relevance to state and local procurement activity; the recent solicitations tagged under this code do not align with nectarine purees and instead reflect broader fruit product categories and general food service procurement. State and local buyers—primarily school districts, corrections departments, health and human services agencies, and specialized state facilities—are actively procuring canned fruit products, fresh produce, dried fruit items, and comprehensive food service supplies, but nectarine purees specifically do not appear in the representative opportunities posted since February 2026. The code's abstract name does not match what these jurisdictions are actually buying; recent activity centers on applesauce, fresh produce, mixed fruit products, and multifruit offerings rather than the nectarine-puree category this code nominally describes.

The mismatch suggests this Commodity code sees minimal activity aligned with its specific scope. When jurisdictions do solicit fruit-based products under broader food procurement categories, they favor staple items—canned applesauce for corrections facilities (Oregon Department of Corrections, ITB due July 31, 2026), fresh and dried fruit for school nutrition programs (Fairfax County Public Schools' Master Grocery K-12 bid due April 27, 2026; Rockwood School District's grocery items due April 29, 2026; Douglas County School System's fresh produce RFP due March 4, 2026), and mixed fruit commodities for state health facilities (Texas HHSC and Department of State Health Services IFB due February 23, 2026). Geographic activity spans Oregon, Texas, Georgia, Missouri, Connecticut, Virginia, and Illinois. Firms targeting this code should examine whether their nectarine puree products meet the Buy American and nutritional standards (51 percent domestic content, no artificial additives, whole-grain and low-sugar requirements) that dominate school and state facility food procurement, as these preferences significantly shape award criteria across the recent opportunities shown.