UNSPSC 50403012: Santo serrated leaved cabbage

The variety of chinese cabbage known as santo serrated leaved cabbage

UNSPSC 50403012 Santo serrated leaved cabbage, a Commodity code, names a single produce item but does not appear in any recent state and local solicitations reviewed. State and local procurement offices tag fresh produce contracts under this code inconsistently; the recent opportunities block shows no bids, RFPs, RFQs, or ITBs explicitly requesting santo serrated leaved cabbage or identifying it by UNSPSC number. Instead, school districts, regional purchasing cooperatives, and criminal justice agencies across multiple states solicit fresh produce under broader commodity bundles—including fresh fruits, vegetables, and eggs—without parsing individual vegetables to the UNSPSC commodity tier. The Santo serrated leaved cabbage code sees no recent activity in the state and local procurement record examined.

Activity under broader produce families (UNSPSC 50400000 and above) remains robust across Georgia, Texas, Florida, Missouri, and Connecticut, with school nutrition programs, Head Start centers, senior services, and institutional food service operations sourcing fresh vegetables, fruits, and processed produce through RFPs, RFQs, and IFBs posted between February and July 2026. Representative recent solicitations include Bartow County School System (Georgia) RFP 10-2026-019 for local fresh fruits and vegetables due June 22, 2026; Glynn County Board of Education (Georgia) IFB 27-02 for fresh produce due April 14, 2026; Douglas County School System (Georgia) RFP SN 26-004 for fresh produce and eggs serving 30 districts due March 4, 2026; Northside Independent School District (Texas) RFP 2026-048 for fresh produce due May 7, 2026; and Meriden Public Schools (Connecticut) RFP 026-41 for commercial groceries and produce due February 25, 2026, valued at approximately $3.1 million for the 2026-2027 school year. If your firm supplies santo serrated leaved cabbage or similar brassicas to institutional buyers, monitor the broader produce codes and contact district nutrition directors directly rather than relying on UNSPSC-level tagging.