UNSPSC 50394611: Organic kent mango purees

The variety of organic mangoes known as organic kent mangoes which have been pureed.

UNSPSC 50394611 Organic kent mango purees (Commodity) shows minimal direct activity in recent state and local procurement. The code's nominal scope — fresh or minimally processed mango puree products marketed as organic — appears largely absent from the solicitations available. State and local food-service procurement under related codes encompasses shelf-stable and fresh produce, canned fruits, dried fruit products, and comprehensive cafeteria and nutrition center commodity bundles, but none of the recent opportunities explicitly name mango puree or organic fruit purees as line items or primary scope elements. The code does not report activity among state departments, county boards of education, school districts, corrections facilities, health and human services agencies, or municipal nutrition centers in the sample.

The available opportunities reveal a competitive, active market in food commodities across Georgia, Illinois, Oregon, Texas, and Connecticut focused on canned applesauce, fresh produce bundles, shelf-stable proteins and grains, and frozen specialty items, with contract values ranging from approximately $41,500 to $4.5 million over multi-year terms. Representative recent solicitations include the Oregon Department of Corrections' July 2026 ITB for 4,760 cases of canned applesauce (S2910000017453, due July 31, 2026, awarded historically to Robbins Sales at $21.84 per case on FOB destination terms), Hancock County Board of Education's June 2026 IFB for over 200 line items of fresh produce across three delivery sites (due June 26, 2026), and the Texas Health and Human Services Commission's May 2026 IFB for supplemental food and consumables serving state hospitals and supported living centers statewide across 210 line items with a $4.5 million potential value over three years. If organic mango puree is a target category, pursuing vendors should monitor school nutrition and correctional facility food-service solicitations where puree products (applesauce, fruit products) do appear, and consider whether equivalent or substitute produce items in those RFPs present a pathway into the customer base.