UNSPSC 50414708: Organic hen of the woods mushrooms

The variety of organic mushrooms known as organic hen of the woods mushrooms

UNSPSC 50414708 Organic hen of the woods mushrooms is a Commodity code that sits at the bottom tier of the United Nations Standard Products and Services Code hierarchy. State and local governments procure fresh produce — including specialty and organic items — through food service solicitations for parks, schools, healthcare facilities, and state institutional operations. The code encompasses fresh mushrooms and other perishable produce items purchased as part of broader food-service and institutional-meal programs. Issuing bodies soliciting under this code span county parks departments, school districts, state agencies, and healthcare coalitions; they typically bundle fresh produce into larger food-service RFPs or line-item bids that specify quantity, delivery frequency, quality standards, and food-safety compliance rather than issuing standalone mushroom solicitations.

Recent activity shows state and local procurement concentrated in the Southeast. The Collier County Board of County Commissioners (Florida) issued an Invitation to Negotiate on October 8, 2026 for food services at North Collier Regional Park (response due March 6, 2025), which includes fresh-food provisioning alongside concession operations; the Marion Health Care Coalition (location unspecified in source materials) solicited produce proposals on August 7, 2026 (due August 21, 2026) for the 2026-2027 contract period with emphasis on fresh fruits and vegetables; the State of Georgia posted a food, supplies, and other kitchen products bid on May 15, 2026 (due June 22, 2026); and Early County Board of Education (Georgia) released line-by-line food bids on May 11, 2026 (due June 8, 2026) covering approximately 300+ food items including produce with domestic-sourcing preference and no added sugars or artificial additives. School districts and state agencies dominate the visible pipeline, with food items delivered on fixed schedules and priced as line-item components of larger institutional meal programs rather than as standalone specialty-produce orders.