UNSPSC 50414713: Organic pompom mushrooms

The variety of organic mushrooms known as organic pompom mushrooms

UNSPSC 50414713 Organic pompom mushrooms is a Commodity code that captures fresh produce — mushrooms, fruits, and vegetables — purchased by state and local governments for food service operations, institutional dining, and concession facilities. The recent solicitations reveal that state and local issuing bodies use this code to source fresh produce for parks and recreation food service, healthcare facility operations, school nutrition programs under the National School Lunch Program and School Breakfast Program, and statewide food procurement. Vendors supplying under this code must meet food safety and health regulation compliance, deliver products within specified temperature and freshness windows, and often accommodate seasonal availability fluctuations and domestic sourcing preferences.

Recent activity spans county parks and recreation departments, school districts, state procurement offices, and healthcare coalitions. Collier County Board of County Commissioners issued an Invitation to Negotiate (ITN) posted October 8, 2026, for food services at North Collier Regional Park with a response date of March 6, 2025, which includes fresh produce for concession operations across multiple venues and tournament facilities. Marion Health Care Coalition solicited produce proposals due August 21, 2026, via a straightforward RFQ structure. The State of Georgia posted a statewide food, supplies, and other kitchen products bid on May 15, 2026, due June 22, 2026. Early County Board of Education in Georgia issued a line-by-line food bid due June 8, 2026, spanning 300+ food items including fresh vegetables and fruits for school nutrition programs, with domestic sourcing and nutritional standard preferences. Geographic concentration appears in Georgia (state procurement and school district activity) and Florida (county parks systems), with activity also present among healthcare coalitions and multi-site institutional food service operations.