UNSPSC 50464805: Canned or jarred cremini mushrooms

The variety of mushrooms known as cremini mushrooms that have been canned or jarred for preservation.

UNSPSC 50464805 Canned or jarred cremini mushrooms is a Commodity code that encompasses preserved mushroom products supplied to state and local food service operations, institutional kitchens, and school nutrition programs. The recent state and local solicitations under this code reveal that state and local governments procure canned and jarred vegetables as components of broader food supply contracts for correctional facilities, health and human services institutions, school districts, and veterans' homes rather than as standalone mushroom purchases. The issuing bodies include state correctional departments, state health and human services commissions, school districts, and state veterans' homes. Geographic activity centers on Texas, Oregon, Georgia, Illinois, and Missouri, with Texas Health and Human Services Commission, Oregon Department of Corrections, and multiple Georgia school districts posting the most recent opportunities.

The code shows limited standalone mushroom procurement activity in the available opportunities. Instead, canned mushrooms appear as minor line items within comprehensive food supply solicitations—the Texas Health and Human Services Commission's IFB HHS0017449 for El Paso State Supported Living Center (response due July 13, 2026), Texas Health and Human Services Commission's supplemental food and consumables IFB for state hospitals and supported living centers statewide with a maximum potential value of $4.5 million, and multiple school district food contracts such as Ben Hill County Schools' food bid (due June 15, 2026) and Rockwood R-VI School District's grocery items procurement (due April 29, 2026). These are typically IFB or RFQ processes with firm, fixed unit pricing submitted on pricing sheets, serving facilities across multiple locations with weekly or scheduled deliveries. Vendors must meet USDA grade standards, FDA compliance, and sodium or ingredient specifications when mushrooms are specified; shelf life, labeling, and delivery temperature requirements vary by facility type. The activity suggests this code is better pursued as part of larger food service distributor relationships than as a specialty product line.