UNSPSC 50473406: Canned or jarred organic chicago pickling cucumbers

The variety of organic cucumbers known as organic chicago pickling cucumbers that have been canned or jarred for preservation.

UNSPSC 50473406, Canned or jarred organic Chicago pickling cucumbers, is a Commodity code that captures state and local procurement of shelf-stable canned and jarred produce items for institutional food service operations. The recent opportunities show state and local governments buying broadly across canned and preserved vegetables—not pickles exclusively—as part of larger food and consumables contracts for state-supported living centers, correctional facilities, school nutrition programs, and county social services. The issuing bodies span state health and human services commissions (Texas), state corrections departments (Oregon), county boards of commissioners (Georgia), school districts (multiple Georgia systems), and other state institutions. These are typically institutional mass-procurement vehicles driven by volume buying for cafeteria and food service operations serving hundreds or thousands of residents or students.

Activity concentrates in Texas, Oregon, and Georgia over the past four months. Representative recent opportunities include the Texas Health and Human Services Commission's IFB HHS0017449 for food and consumable products at the El Paso State Supported Living Center (due July 13, 2026), covering 210 line items of fresh, frozen, dry, and refrigerated foods with a three-year potential value of up to $4.5 million; the Oregon Department of Corrections' IFB for approximately 7,616 cases of canned tomatoes (due June 19, 2026) with a previous February 2026 purchase price of $13.75 per case; and Ben Hill County Schools' IFB #26271 for comprehensive food products across multiple categories (due June 15, 2026), with delivery to four school locations and a contract period of July 1, 2026 through June 30, 2027. The Texas Health and Human Services Commission appears as a repeat issuer, conducting multiple solicitations for food and consumables across state supported living centers. Canned vegetables, particularly low-sodium and USDA Grade B or better products, appear consistently in institutional food service bids where shelf life, bulk delivery, and specification compliance are primary drivers.