UNSPSC 50405639: Mochero chili peppers

Variety of chili peppers known as mochero chili peppers

UNSPSC 50405639 Mochero chili peppers is a Commodity code with limited direct application to state and local procurement. State and local governments buying under this code—primarily school districts, child care operators, and institutional food service agencies—are procuring fresh produce for student and client nutrition programs, but recent solicitations show no bids specifically for mochero chili peppers. Instead, the code appears in a dataset of fresh-produce procurement activity where school districts, state agencies, and food service organizations are sourcing diverse vegetable items including carrots, potatoes, sweet potatoes, and mixed fresh produce through competitive bidding for institutional cafeteria and nutrition program supply.

The issuing bodies across recent state and local opportunities are predominantly Georgia, Texas, and Florida school districts—Bartow County Schools, Dougherty County Board of Education, Bryan County Schools, Bulloch County Schools, Henry County Schools, Glynn County Board of Education, Liberty County Board of Education, Savannah-Chatham County Public School System, and Northside Independent School District (Texas)—alongside specialized procurement bodies including the Texas Department of Criminal Justice (seeking bulk potatoes and carrots for institutional canning and food service), Head Start programs, and city departments. The mix reflects school nutrition programs as the dominant buyer segment. Recent solicitations name carrots (Texas Department of Criminal Justice IFB IW253079 and IW241979-A, seeking 1,200 tons), white potatoes (TDCJ IFB IW253099), sweet potatoes (TDCJ IFB IW253121), and fresh mixed produce across multiple Georgia school districts through RFPs and ITBs with response dates in April through July 2026. The code shows no recent mochero chili pepper solicitations; state and local governments buying produce under this category are sourcing commodity vegetables for high-volume, cost-sensitive institutional food service rather than specialty chile varieties.