UNSPSC 50397128: Organic rambuta purees

The variety of organic fruit known as organic rambutan which have been pureed.

UNSPSC 50397128 Organic rambutan purees (Commodity) shows minimal relevant recent activity. The code's nominal scope—specialty tropical fruit purées—does not match the actual work state and local governments are soliciting under this classification. Instead, recent opportunities tagged to this code predominantly request canned applesauce, dried fruit bars, apple crisps, fresh produce, eggs, and broad food-service commodities for corrections facilities, schools, and health and human services agencies. The mismatch between the code name and solicitation content suggests either systematic miscoding by issuing bodies or that the code has been repurposed in practice to cover mainstream commodity food procurement rather than specialty purées.

State and local food-service procurement activity is concentrated among school districts, corrections departments, and health and human services agencies across multiple states. Recent opportunities include the Oregon Department of Corrections requesting canned applesauce (ITB S-29100-00017453, due July 31, 2026), Austin Independent School District seeking dried fruit bars and apple crisps (RFP 27RFP004, due July 16, 2026), and the Texas Health and Human Services Commission soliciting supplemental food and consumables statewide under IFB HHS0017449 (due July 13, 2026). School districts in Missouri, Georgia, Texas, Virginia, and Connecticut have issued multiple IFBs and RFPs for grocery items, fresh produce, and eggs during the 2026 fiscal year, with contract terms running July 1, 2026 through June 30, 2027. Geographic activity spans Oregon, Texas, Georgia, Connecticut, Missouri, and Virginia, with school nutrition programs driving the largest volume of procurement. If your firm pursues this code, expect to compete primarily on delivered cost, compliance with USDA and Buy American standards, insurance and food-safety certifications, and demonstrated experience with institutional food service rather than specialty product innovation.