UNSPSC 50385500: Orange purees

The type of fruit which is any of several species of small trees or shrubs in the genus citrus of the rue or citrus family and their fruits. Grown in tropical and subtropical regions, the nearly round fruits have leathery, oily rinds and edible, juicy inner flesh rich in vitamin c. which have been pureed.

UNSPSC 50385500 Orange purees (Class) does not appear in recent state and local procurement activity. The most recent opportunities posted under this code or related food commodity codes show school districts, county nutrition departments, state corrections and health agencies, and municipal boards purchasing fresh produce, canned applesauce, dried fruit products, and mixed food and consumable items for cafeteria and institutional food service — but no solicitations specifically name orange purees or citrus purees as a line item or scope focus. The Hancock County Board of Education's fresh-produce IFB (June 2026) lists citrus fruits generically and the City of Bridgeport's commodity bid (June 2026) covers fruit and vegetable products broadly, but neither isolates puree products. The Texas HHSC and TDCJ food procurements, Oregon Department of Corrections applesauce bids, and Illinois Veterans Home weekly food orders all target shelf-stable, canned, or prepared items for institutional distribution, yet none explicitly reference orange purees.

State and local procurement under food and consumable codes is geographically distributed across Texas, Georgia, Illinois, Oregon, Connecticut, and Ohio, with issuing bodies split between state departments (corrections, health services, veterans facilities), county and city nutrition programs, and school districts. Without identifiable recent orange-puree-specific solicitations, the code shows little current procurement velocity. Vendors evaluating this code should monitor UNSPSC 50385400 (Fruit juices and drinks) and broader food-commodity families (UNSPSC 50380000–50390000) where citrus products appear more actively; puree-specific demand may be concentrated in institutional food service or commodities programs that tag purchases under higher-level produce or processed-food families rather than at the commodity level.