UNSPSC 50424118: Dried perilla

The variety of herbs known as perilla that has been dried for preservation.

UNSPSC 50424118 Dried perilla (Commodity) describes shelf-stable food items, particularly specialty and dried herbs and produce, procured by state departments, counties, and institutional facilities for food service, senior services, and consumer purchasing. Recent opportunities show state and local government buying under this code span packaged and fresh grocery staples—canned proteins, vegetables, rice, pasta, condiments, frozen entrees, dairy products, and disposable serviceware—alongside specific demand for ethnic or specialty food items suitable for institutional kitchens, inmate populations, and senior nutrition programs. Issuing bodies include state health and human services commissions (Texas HHSC, Georgia), state criminal justice departments (TDCJ), county boards of commissioners (Gwinnett County, Georgia), and state institutional facilities such as supported living centers and correctional warehouses. Procurement vehicles range from informal written quotes (IWQ) to formal Invitations for Bid (IFB), with award typically made on best value or lowest responsive and responsible bidder criteria.

The code shows recent activity concentrated in Texas and Georgia. Representative opportunities include the Gwinnett County Board of Commissioners IWQ 140229 requesting informal written quotes for approximately 1,062 cases of shelf-stable food items for the Department of Community Services by October 19, 2026; the Texas Health and Human Services Commission IFB HHS0017798 and IFB HHS0017799 for canteen and food service groceries at Mexia State Supported Living Center, with bids due August 25, 2026; the Texas Comptroller of Public Accounts IFB 304T-26-300CF for cafeteria food products across five TDCJ warehouse locations, with response due May 4, 2026; and the Texas HHSC IFB HHS0016792v2 for supplemental food and consumables statewide with a maximum potential contract value of $4,500,000 over three years, with bids due March 19, 2026. Contract terms typically run one to three years with renewal and extension options; historical annual values for institutional food service contracts range from approximately $158,000 to $1.5 million per facility or program.