UNSPSC 50463811: Canned or jarred venetian/italian garlic

The variety of garlic known as venetian/italian garlic that has been canned or jarred for preservation.

UNSPSC 50463811 Canned or jarred venetian/italian garlic, a Commodity code, sees limited direct recent state and local procurement activity. State and local governments buy canned and jarred specialty food products under this code primarily as components of broader food-service supply contracts for institutional kitchens — state-supported living centers, correctional facilities, school nutrition programs, and senior services centers. The work involves supplying shelf-stable food inventory to campus cafeterias and canteen operations rather than standalone garlic procurement; most recent opportunities bundle specialty condiments and prepared foods into consolidated food-supply bids. Issuing bodies span state health and human services commissions (Texas HHSC), state departments of corrections (Oregon DOC), county boards (Gwinnett County, Georgia), school districts (Ben Hill County Schools, Burke County Public Schools, Georgia), and state nutrition programs. Texas Health and Human Services Commission and its state-supported living centers appear frequently as repeat buyers across multiple fiscal-year food-supply contracts.

The code shows activity concentrated in Texas and Georgia, with secondary presence in Oregon and Illinois. Representative recent opportunities include the Texas Health and Human Services Commission's IFB HHS0017872 for consumables and food items at Lufkin State Supported Living Center (due August 25, 2026), covering prepared foods and condiments for fiscal year 2027 operations; the Gwinnett County Board of Commissioners' IWQ 140229 for approximately 1,062 cases of shelf-stable food products including sauces (due October 19, 2026); and Burke County Public Schools' comprehensive nutrition procurement spanning nearly 400 line items (due June 5, 2026). A prior Texas HHSC contract (HHS0016792V2) for supplemental food and consumables serving state hospitals and supported living centers statewide carried a three-year potential value of $4.5 million. The code shows no standout sole-source activity or high-frequency individual garlic contracts; specialty condiments typically appear as line items within larger institutional food bundles rather than as discrete procurement actions.