UNSPSC 50475210: Canned or jarred organic pearl onions

The variety of organic onions known as organic pearl onions that have been canned or jarred for preservation.

UNSPSC 50475210 Canned or jarred organic pearl onions is a Commodity code that frames a niche food ingredient with minimal recent state and local procurement activity. The recent opportunities identified do not include pearl onions specifically; instead, they reflect broader food procurement across canned and shelf-stable products for institutional food service. State and local governments buying under this code purchase bulk food supplies for cafeterias, kitchens, and food-service operations at state agencies, corrections facilities, schools, and supported living centers. The issuing bodies are mixed — state health and human services agencies, state corrections departments, county boards, school districts, and municipal departments of community services — with Texas Health and Human Services Commission and Oregon Department of Corrections appearing as repeat procurers of canned and preserved food items in the recent activity block.

Activity concentrates in Texas, Georgia, and Oregon, where institutional food procurement regularly includes shelf-stable canned vegetables alongside fresh and frozen alternatives. Recent representative solicitations include the Texas Health and Human Services Commission IFB HHS0018082 for consumables at the Lufkin State Supported Living Center (bids due October 23, 2026), covering 22 food and supply line items with delivery within seven days; Gwinnett County Board of Commissioners IWQ 140229 for approximately 1,062 cases of shelf-stable food items including canned vegetables for senior services (quotes due October 19, 2026); and the Oregon Department of Corrections IFB for 7,616 cases of canned tomatoes (bids due June 19, 2026) with USDA Grade B or better and Oregon-fabricated preferences. The code shows little specific demand for organic pearl onions; competitors should expect to pursue canned and preserved vegetables as part of larger institutional food-service aggregates rather than as standalone line items.