UNSPSC 50464818: Canned or jarred st george's mushrooms

The variety of mushrooms known as st george's mushrooms that have been canned or jarred for preservation.

UNSPSC 50464818 Canned or jarred St. George's mushrooms (Commodity) appears rarely in recent state and local procurement activity. The code nominally describes preserved mushroom products, yet the recent opportunities block shows no solicitation explicitly requesting St. George's mushrooms by name or as a standalone line item. Instead, state and local agencies issue broad food-service RFPs, RFQs, and IFBs that encompass canned vegetables, proteins, and consumables as part of institutional meal programs, and canned mushrooms—if procured at all under this code—are bundled as minor line items within those larger scopes. The institutions buying food under related codes include Texas state supported living centers, Georgia county school districts, Oregon's Department of Corrections, and local school nutrition programs. Work solicited includes cafeteria operations, canteen supplies, and food-service fulfillment for residential and institutional facilities.

The geographic spread of recent food-service procurement activity spans Texas, Georgia, and Oregon, with activity concentrated in state health and human services departments and county or independent school districts. Representative recent opportunities include the Texas Health and Human Services Commission's IFB HHS0018082 for consumable foods at the Lufkin State Supported Living Center (bids due October 23, 2026), which encompasses 22 line items of prepared foods and food-service supplies; the Gwinnett County Board of Commissioners' informal written quote for approximately 1,062 cases of shelf-stable food products (quotes due October 19, 2026); and the Oregon Department of Corrections' bid for 7,616 cases of canned tomatoes (bids due June 19, 2026). The specific code for St. George's mushrooms does not appear to be actively solicited as a standalone commodity in the current market; firms pursuing this UNSPSC should treat it as a minor add-on item within broader institutional food-service contracts rather than as a primary procurement driver.