UNSPSC 50386601: Champion quince purees

The variety of quince known as champion quince which have been pureed.

UNSPSC 50386601 Champion quince purees (Commodity) covers canned and processed fruit products that state and local governments source for institutional food service, but the recent solicitation record shows minimal activity aligned with the code's nominal scope. Of the 19 recent opportunities tagged to this code, only one—the Oregon Department of Corrections' ITB for canned applesauce—directly matches fruit purée or processed canned fruit procurement; the remainder span fresh produce, grocery staples, protein and dairy products, kitchen supplies, and broad-based food service contracts. The applesauce solicitation (ITB S-29100-00017453, due July 31, 2026) called for 4,760 cases of canned applesauce in assorted textures and sweetness levels, meeting USDA 2011 commodity specifications, with delivery to the Central Distribution Center in Salem, Oregon over five truck loads. Historical pricing for that item was $21.84 per case, awarded to Robbins Sales in June 2026.

The issuing bodies across the recent record span a broad mix of state agencies, county and municipal school districts, and state health and corrections departments: Oregon Department of Corrections, Texas Health and Human Services Commission, Texas Department of Criminal Justice, multiple independent school districts (Austin ISD, Dallas ISD, Rockwood R-VI, Fairfax County, Savannah-Chatham, and Liberty County), county boards of education (Hancock County, Georgia; Douglas County, Georgia; Muscogee County, Georgia), and the City of Bridgeport. School districts and state institutional food service buyers dominate the recent activity. Geographic concentration appears highest in Texas, Georgia, and the Pacific Northwest, with scattered activity in Connecticut, Missouri, and Florida. The code itself shows limited recent procurement density specific to quince purées or champion-brand products; the broader canned fruit and processed fruit category sees occasional state-agency demand, but the bulk of current state and local food procurement focuses on fresh produce, grocery distribution, and mixed commodity supply rather than premium purée products.