UNSPSC 50416845: Organic pegasus corn

The variety of organic corn known as organic pegasus corn

UNSPSC 50416845 Organic pegasus corn is a Commodity code that covers specialized agricultural produce items for institutional food service. State and local governments procuring under this code are buying fresh produce — including vegetables, fruits, and related items — for school food service programs, healthcare facility kitchens, parks and recreation concession operations, and other institutional dining and food-service settings. The issuing bodies span school districts, county governments, healthcare coalitions, and state procurement offices. School districts represent a significant portion of activity, with food service procurement tied to National School Lunch Program compliance and USDA sourcing preferences. County parks and recreation departments solicit concession-operation food vendors who source fresh produce and prepared items. Healthcare organizations and state-level procurement offices round out the issuing-body mix.

Recent opportunities cluster in the Southeast. Early County Board of Education (Georgia) issued an IFB for food and non-food products supporting school lunch and breakfast programs with bids due June 8, 2026, emphasizing domestic sourcing, whole-grain options, low-sodium formulations, and products without added sugars or artificial additives across approximately 300 food items including vegetables and fruits. The State of Georgia posted a food, supplies, and other kitchen products bid (due June 22, 2026) covering institutional food service across multiple facilities. Marion Health Care Coalition (location unspecified in posting) sought produce proposals for the 2026–2027 contract period with proposals due August 21, 2026, requiring compliance with quality standards, delivery timelines, and food-safety specifications. Collier County Board of County Commissioners (Florida) issued an Invitation to Negotiate for food services at North Collier Regional Park (due March 6, 2025), with a 10-point local-vendor preference and evaluation emphasis on menu variety, operational planning, and food-safety compliance; this opportunity predates the current analysis date and reflects a parks concession model rather than direct produce procurement.