UNSPSC 50392403: Organic burtons cherimoy purees

The variety of organic cherimoya known as organic burtons cherimoya which have been pureed.

UNSPSC 50392403 Organic burtons cherimoy purees, a Commodity code, encompasses shelf-stable and fresh produce items sourced by state and local food service operations—schools, corrections facilities, senior services departments, and state-supported living centers. Recent activity shows the code in use for broad food procurement by counties, school districts, and state agencies, though the recent opportunities block identifies few purchases of organic fruit purees specifically. Instead, solicitations tagged under this code reflect general food-service purchasing including canned applesauce, fresh produce (apples, berries, citrus, melons, peppers, tomatoes), dried fruit bars, and miscellaneous commodities for institutional meal programs.

Geographic spread includes Georgia (Gwinnett County Board of Commissioners), Illinois (State of Illinois Chief Procurement Office for the Illinois Veterans Home at Quincy), Oregon (Oregon Department of Corrections), Texas (Austin Independent School District, Texas Health and Human Services Commission, Texas Comptroller of Public Accounts for the Department of Criminal Justice), and Connecticut (City of Bridgeport Board of Education). Representative recent opportunities include Gwinnett County's October 2026 IWQ requesting approximately 1,062 cases of shelf-stable food items (peanut butter, jelly, canned proteins, rice, pasta, sauces, soups, canned vegetables) with quotes due October 19, 2026; the State of Illinois Chief Procurement Office's August 2026 RFP for weekly food orders to the Illinois Veterans Home at Quincy (fiscal year 2027, September–December); the Oregon Department of Corrections' July 2026 ITB for approximately 4,760 cases of canned applesauce with a historical award price of $21.84 per case to Robbins Sales; and the Texas Health and Human Services Commission's May 2026 IFB for supplemental food and consumables (210 line items, fresh through dry products, maximum three-year value $4.5 million) serving state hospitals and state-supported living centers statewide. The code shows active use by institutional food-service buyers with regular demand cycles tied to fiscal quarters and school years.