UNSPSC 50467008: Green onion kimchi

A type of Kimchi that uses medium thick green onions known as jjokpa, which are fermented to maturity in powdered red pepper gochutgaru, garlic, ginger and seasoned with lots of myeolchi jeot (salted anchovies).

UNSPSC 50467008 Green onion kimchi (Commodity) shows minimal recent activity aligned with its nominal scope. State and local procurement offices rarely solicit this specific product; recent opportunities tagged with this code actually cover broad institutional food procurement for correctional facilities, schools, hospitals, and state agencies—shelf-stable proteins, condiments, oils, sauces, dairy, and frozen entrees far removed from fermented vegetable specialty items. The issuing bodies span state corrections departments (Oregon, Georgia, Illinois), state health and human services commissions (Texas), county governments (Gwinnett County, Georgia), school districts (Northside Independent in Texas; Ben Hill County, Burke County, and Bridgeport in other states), and state-operated facilities (Illinois Veterans Home). No recent solicitation explicitly requests green onion kimchi; the code appears to be a misclassification artifact in the state and local procurement databases.

Geographic activity clusters in Texas (multiple HHSC procurements for state hospitals and supported living centers), Georgia (Department of Corrections, county, and school-district food buys), Oregon (Department of Corrections), Illinois (Department of Corrections commissary and Veterans Home), and Connecticut (Bridgeport schools). Recent representative opportunities include Gwinnett County Board of Commissioners' IFQ for approximately 1,062 cases of shelf-stable food items (peanut butter, jelly, canned proteins, rice, pasta, sauces) due October 19, 2026; Northside Independent School District's sealed-bid procurement for miscellaneous child nutrition items due November 4, 2026; Oregon Department of Corrections' ITB for approximately 2,856 cases of tomato ketchup due September 16, 2026 (with 5% Oregon-goods and 5% resident-bidder preferences); and Texas HHSC's IFB for approximately 100 line items of food and supplies for Big Spring State Hospital due August 28, 2026. If your firm supplies institutional food staples—oils, sauces, condiments, proteins, or frozen prepared items—to state and local food service operations, this code's recent activity is substantial, but green onion kimchi itself does not feature in current procurement notice patterns.