UNSPSC 50415525: Organic jalapeño peppers

The variety of organic peppers known as organic jalapeno peppers

UNSPSC 50415525 Organic jalapeño peppers is a Commodity code representing fresh produce items that state and local governments procure for food service operations across parks, schools, healthcare facilities, and institutional dining. The recent solicitations show that jalapeños and related fresh vegetables are purchased as part of broader produce contracts rather than as standalone line items—they appear within meal-service provisions, school nutrition programs, and regional food concessions. Issuing bodies span county parks departments, school districts, state procurement offices, and healthcare coalitions. The scope of work centers on reliable delivery of fresh, quality produce meeting food-safety standards, seasonal availability, and volume requirements tied to institutional meal preparation and visitor-facing food service.

Recent activity shows jalapeños solicited as part of larger produce and food-service contracts across multiple states. The Collier County Board of County Commissioners posted an Invitation to Negotiate in October 2026 (response due March 6, 2025) for food-service concessions at North Collier Regional Park, which would include fresh vegetables and fruits as menu components; a local-vendor preference worth 10 evaluation points applies to vendors with Collier or Lee County business addresses. Marion Health Care Coalition solicited produce proposals in August 2026 with a response deadline of August 21, 2026, covering fresh fruits and vegetables for the 2026-2027 contract period. The State of Georgia issued a bid in May 2026 (due June 22, 2026) for food supplies and other kitchen products, and Early County Board of Education solicited line-by-line food bids in May 2026 (due June 8, 2026) covering approximately 300 food items including vegetables and fruits for the National School Lunch Program. Activity spans Georgia, Florida, and state-level procurement offices; organic or specialty produce specifications are not explicitly prominent in the available summaries, though food-safety compliance and quality standards are consistently required.