UNSPSC 50404000: Green peas

The type of vegetable known as green peas

UNSPSC 50404000 Green peas, a Class code, covers fresh and processed produce supplied to institutional food-service operations across state and local agencies. Recent solicitations show state and local governments procuring green peas alongside a broader mix of fresh vegetables and prepared food items for facilities ranging from correctional institutions and mental-health centers to school nutrition programs and senior-services initiatives. The work spans supply contracts for bulk fresh produce delivery, frozen and canned vegetables for institutional kitchens, and value-added produce items such as pre-cut vegetables and specialty entrees incorporated into meal programs.

The issuing-body mix is dominated by state correctional departments (particularly the Texas Department of Criminal Justice), state health and human-services agencies (Texas HHS Commission, Illinois Department of Mental Health and Corrections), school districts (Madison Metropolitan, Bartow County, Dougherty County, Bryan County, Early County), and county social-services divisions. Recent activity concentrates in Texas, Georgia, and Illinois. Representative recent opportunities include the Texas Department of Criminal Justice's solicitation for fresh fruit and vegetables to be delivered to its Wynne Food Warehouse in Huntsville (RFP IW267411, due October 14, 2026); the Texas HHS Commission's invitation for consumable foods including prepared vegetables and food-service supplies for Lufkin State Supported Living Center (IFB HHS0018082, due October 23, 2026); the Illinois Department of Corrections' request for fresh produce bi-weekly delivery to Joliet Treatment Center under a small-business set-aside (IFB 27426DOCJOLIEB53849, due September 3, 2026); and the Dougherty County Board of Education's sealed-bid procurement for fresh produce across 24 school nutrition sites, spanning 40 produce line items including carrots, lettuce, and tomatoes (IFB 016-SNS-2027, due June 16, 2026). School districts frequently apply geographic sourcing preferences—Madison Metropolitan required produce sourced within 400 miles of Wisconsin and within the state—and weighted evaluation criteria emphasizing variety, delivery compliance, and cost. Prevailing wage and food-safety certifications, E-Verify compliance, commercial liability insurance, and product-traceability documentation are standard contract requirements.