UNSPSC 50473800: Canned or jarred organic garlics

The type of organic vegetable known as organic garlics that has been canned or jarred for preservation.

UNSPSC 50473800 Canned or jarred organic garlics is a Class code encompassing shelf-stable organic garlic products in canned or jarred form for use in institutional food service and school nutrition programs. State and local governments procure this commodity as part of broader food service requirements, though the recent opportunities block contains no direct solicitations specifically for organic garlic. The code appears to sit within a wider ecosystem of food procurement where state agencies, school districts, counties, and state-supported facilities purchase organic and conventional canned vegetables as components of larger food-supply contracts.

Recent state and local activity in the surrounding food-procurement space reflects sustained demand across multiple issuing bodies. The Texas Health and Human Services Commission has solicited supplemental food and consumable products for state hospitals and supported living centers (IFB HHS0017449, due July 13, 2026), the Oregon Department of Corrections has procured canned tomatoes and tomato paste (ITBs S2910000016405 and S2910000016089), and multiple Georgia school districts—including Muscogee County, Liberty County, Burke County, and Savannah-Chatham—have issued RFPs and IFBs for fresh produce, canned goods, and comprehensive food service supplies (response dates ranging from March through June 2026). The State of Illinois, Fairfax County Public Schools, the Rockwood R-VI School District in Missouri, and Ben Hill County Schools in Georgia have similarly solicited food products covering canned vegetables, fresh produce, and pantry staples. Geographic activity concentrates in Georgia, Texas, Oregon, Illinois, Virginia, and Missouri. While the code itself shows no recent dedicated solicitations, vendors positioned in organic food supply and canned-vegetable distribution may find secondary demand through line-item inclusion in multi-category food service RFPs and IFBs issued by school districts and state institutional facilities.