UNSPSC 50404623: Tatsoi lettuce

The variety of lettuce known as tatsoi lettuce

UNSPSC 50404623 Tatsoi lettuce is a Commodity code that captures state and local procurement of fresh leafy greens and specialty produce items for institutional food service. While tatsoi does not appear by name in the recent opportunities, the code sits within a broader fresh-produce procurement ecosystem where state departments, school districts, county authorities, and local agencies actively source fresh vegetables including leafy greens, root crops, and specialty items for cafeteria operations, correctional facilities, mental health centers, and senior services.

State and local jurisdictions issuing under this commodity family include the Texas Department of Criminal Justice (TDCJ), which has posted multiple solicitations for fresh fruits and vegetables to supply food warehouses and institutional kitchens; the Texas Health and Human Services Commission, soliciting consumables and fresh produce for state-supported living centers; school districts across Georgia (Bartow County, Dougherty County, Bryan County, Early County) and Wisconsin (Madison Metropolitan), each procuring fresh produce for National School Lunch Program compliance; the Illinois Department of Corrections, seeking fresh produce for treatment centers; and municipal bodies such as the City of San Antonio and Collier County, procuring fresh produce for senior services and park concessions. Recent opportunities in October 2026 include TDCJ Fresh Fruit & Vegetables solicitations (IW267376 for Palestine, IW267420 for Snyder Food Warehouse, IW267411 for Wynne Food Warehouse—all with October response dates) and the Texas Health and Human Services Commission IFB HHS0018082 for consumables including fresh produce for Lufkin State Supported Living Center (due October 23, 2026). Activity concentrates in Texas, Georgia, and Illinois, with secondary representation from Wisconsin, Florida, and other states. Geographic spread reflects TDCJ's statewide warehouse network, school district nutrition programs across the Southeast, and state mental health and correction agencies nationwide. The Madison Metropolitan School District solicitation (RFB 4163, posted July 2026) exemplifies the locational and freshness-quality requirements common in school nutrition procurement—produce must be sourced within 400 miles, delivered ready-to-eat, labeled with farm of origin and best-by date, and backed by weekly traceability documentation. Institutional food service contracts typically run one to three years with renewal options, require F.O.B. Destination pricing with freight prepaid, demand compliance with food safety and USDA grading standards, and increasingly include local-sourcing or minority-vendor preferences worth 5–10 evaluation points.