UNSPSC 50464106: Canned or jarred cilantro

The variety of herbs known as cilantro that has been canned or jarred for preservation.

UNSPSC 50464106 Canned or jarred cilantro is a Commodity code that covers shelf-stable cilantro products in preserved form—typically canned or jarred condiments and ingredients used in institutional food service. State and local governments procure these items as part of broader food-supply contracts for correctional facilities, state-supported living centers, senior services, and institutional cafeteria operations. The code sees activity across county purchasing offices, state health and human services agencies, and state correctional departments, with Texas Health and Human Services Commission and the Texas Department of Criminal Justice appearing as repeat buyers in recent solicitations.

Recent procurement activity spans Texas, Georgia, and Illinois. The Texas Health and Human Services Commission has issued multiple IFBs for food and consumable products supplying state-supported living centers and state hospitals statewide, including HHS0017799 (Food Service Groceries for Mexia State Supported Living Center, IFB due August 25, 2026), HHS0017798 (Canteen Groceries for Mexia, IFB due August 25, 2026), HHS0017449 (Food and Consumable products for HHSC El Paso State Supported Living Center, IFB due July 13, 2026), and HHS0016792V2 (Supplemental Food & Consumables statewide, IFB due March 19, 2026, with a maximum potential value of $4,500,000 over three years). The Texas Department of Criminal Justice, through the Texas Comptroller of Public Accounts Statewide Procurement Division, solicited cafeteria food products under IFB 304T-26-300CF (due May 4, 2026, extended via addendum). Gwinnett County Board of Commissioners in Georgia requested informal written quotes for food items under IWQ 140229 (due October 19, 2026), and the State of Illinois issued a quarterly weekly food order solicitation under FY-27 IVHQ (due June 26, 2026). These solicitations treat cilantro and similar shelf-stable vegetables as line items within larger food-service procurements rather than standalone purchases, typically evaluated on unit pricing and compliance with specification and delivery requirements.