UNSPSC 50415504: Organic chilaca peppers

The variety of organic peppers known as organic chilaca peppers

UNSPSC 50415504 Organic chilaca peppers is a Commodity code covering fresh produce items procured by state and local food service operations, school districts, and regional healthcare and recreation facilities. State and local governments buy organic chilaca peppers and comparable fresh produce items as part of broader food procurement for institutional dining, concession operations, and meal programs. Recent solicitations show that produce procurement encompasses fresh fruits and vegetables sourced to meet quality standards, delivery timelines, volume requirements, food safety compliance, and seasonal pricing adjustments. Issuing bodies include county parks and recreation departments, school boards managing child nutrition programs, state purchasing operations, and healthcare coalition food service procurement offices. The scope of work involves vendor qualification, product freshness guarantees, health and food-safety regulation compliance, and reliable delivery schedules aligned with institutional operational calendars.

Recent activity appears across multiple states with Georgia, Florida, and regional healthcare coalitions among visible buyers. Representative opportunities include the Collier County Board of County Commissioners' Invitation to Negotiate for food services at North Collier Regional Park and concession facilities (ITN 258360, due March 6, 2025), which includes produce sourcing as part of broader food and beverage operations; the Marion Health Care Coalition's produce proposals solicitation (SP0040000017708, due August 21, 2026) seeking fresh fruits and vegetables for the 2026-2027 contract period with provisions for seasonal pricing adjustment; the State of Georgia's bid for food, supplies, and other kitchen products (PE55645NONST2026000000009, due June 22, 2026); and the Early County Board of Education's line-by-line food bid (PE55045NONST2027000000006, due June 8, 2026) covering approximately 300+ food items including vegetables and fruits for the National School Lunch Program and School Breakfast Program across three schools.