UNSPSC 50385603: Mexican yellow papaya purees

The variety of papayas known as mexican yellow papayas which have been pureed.

UNSPSC 50385603 Mexican yellow papaya purees (Commodity) shows limited direct alignment with recent state and local procurement activity. The code nominally describes purees of a single fruit varietal, yet the recent opportunities block reflects a broad spectrum of food service procurement—canned and fresh fruit products, dried fruit bars, comprehensive grocery supplies, and fresh produce across multiple categories—with no documented solicitation specifically for Mexican yellow papaya purees.

State and local jurisdictions purchasing under related food service codes include school districts (Austin Independent School District, Fairfax County Public Schools, Rockwood R-VI School District, Liberty County Board of Education, Savannah-Chatham County Public School System, Dallas Independent School District, Douglas County School System, Hancock County Board of Education), state agencies (Oregon Department of Corrections, Texas Health and Human Services Commission, State of Illinois Chief Procurement Office, Texas Department of Criminal Justice, Texas Education Agency, Georgia Board of Education), and health and human services facilities (Texas HHSC El Paso State Supported Living Center). Representatives of recent fruit-product solicitations include the Oregon Department of Corrections issuing ITB S-29100-00017453 for canned applesauce (4,760 cases, due July 31, 2026), the Hancock County Board of Education issuing IFB #SN002-2027 for fresh produce including papayas as one item among over 200 line items (due June 26, 2026), and multiple school districts across Georgia, Texas, and Virginia procuring fresh and processed fruit products as components of larger food service contracts. Geographic activity concentrates in Texas, Georgia, Oregon, and Virginia, with secondary activity in Missouri and Connecticut. The code itself appears underutilized for specialty-puree procurement; fruit procurement in state and local food service typically occurs through broader commodity categories that bundle multiple fruit types and forms rather than single-varietal puree lines.