UNSPSC 50403008: Kasumi bok choy

The variety of chinese cabbage known as kasumi bok choy

UNSPSC 50403008 Kasumi bok choy, a Commodity code, represents a narrow produce item that state and local governments procure as part of broader food service contracts for institutional feeding operations. Recent solicitations show this code sits within larger fresh produce procurement streams rather than standalone commodity buys—most opportunities bundle bok choy and similar vegetables as line items within comprehensive cafeteria, food warehouse, or kitchen-supply contracts issued by state departments, school districts, and social-service facilities.

State and local issuing bodies pursuing fresh produce under this code include the Texas Health and Human Services Commission (for state supported living centers), the Texas Department of Criminal Justice (for correctional facilities and food warehouses), school districts across Georgia and Texas, state mental health departments in Illinois, and county parks and recreation departments. The geographic activity clusters heavily in Texas and Georgia, with secondary activity in Illinois and Florida. Representative recent opportunities include the Texas HHS Commission's IFB for consumables and food service groceries for Lufkin State Supported Living Center (due August 25, 2026), which bundled bok choy-type fresh produce items with prepared foods and serviceware; the Texas TDCJ's fresh fruit and vegetable solicitations for multiple food warehouses (Palestine, Snyder, and Wynne locations, due October 2026); the Illinois Department of Corrections' small-business-set-aside RFQ for fresh produce delivery to Joliet Treatment Center (due September 3, 2026), which specified delivery of leafy greens, vegetables, and fresh items bi-weekly; and the Bartow County School System's RFP for local fresh fruits and vegetables sourced within 400 miles (due June 22, 2026). Most opportunities emphasize USDA quality standards, firm pricing on F.O.B. Destination terms, regular or bi-weekly delivery schedules, and compliance with food-safety and prevailing-wage requirements where applicable.