UNSPSC 50411604: Organic lucullus asparagus

The variety of organic asparagus known as organic lucullus asparagus

UNSPSC 50411604 Organic lucullus asparagus is a Commodity code that in practice covers fresh produce procurement by state and local institutions, including schools, healthcare providers, parks and recreation departments, and state purchasing offices. Recent solicitations show state and local buyers treating this code broadly as a vehicle for sourcing fresh fruits, vegetables, and related food-service items rather than asparagus specifically. State and local governments solicit under this code through invitation-to-negotiate, competitive bid, and line-item bid processes, typically requiring vendors to meet food-safety compliance, delivery scheduling, quality standards, and pricing transparency. Issuing bodies span school districts (Early County Board of Education), county parks and recreation departments (Collier County), healthcare coalitions (Marion Health Care Coalition), and state purchasing offices (State of Georgia), with school districts and county recreation departments appearing as repeat buyers in the recent opportunity set.

Recent activity concentrates in Florida and Georgia, with Early County Schools (Georgia) soliciting line-by-line bids for 300+ food items and non-food supplies for the National School Lunch Program and School Breakfast Program due June 8, 2026; the State of Georgia requesting bids on food, supplies, and other kitchen products due June 22, 2026; Marion Health Care Coalition (location unspecified in the source) seeking produce proposals for the 2026-2027 period due August 21, 2026; and Collier County Board of County Commissioners (Florida) issuing an Invitation to Negotiate for food services at North Collier Regional Park and Sun N Fun Water Park due March 6, 2025, with a local-vendor preference worth 10 evaluation points and a three-year contract term plus two optional one-year renewals. School districts emphasize domestic sourcing, whole-grain options, low-sodium formulations, and products without added sugars or artificial additives, while parks departments prioritize menu variety and operational compliance with health and food-safety regulations across multiple concurrent venues.