UNSPSC 50482402: Savoy cabbage purees

The type of vegetable known as savoy cabbage which have been pureed.

UNSPSC 50482402 Savoy cabbage purees is a Commodity code representing a single food product line that state and local governments procure as part of broader food service contracts, though recent solicitations show minimal direct activity specifically for savoy cabbage purees as a standalone item. Instead, state and local purchasing offices—particularly school districts, state corrections departments, and health and human services agencies—procure savoy cabbage purees implicitly within large, multi-category food supply contracts covering dozens or hundreds of line items across fresh produce, frozen vegetables, canned goods, proteins, and consumables. The issuing bodies are predominantly school nutrition programs (elementary through high school districts), state departments of corrections, state health and human services commissions, and state veteran homes. School districts dominate the recent opportunity set, issuing food procurement solicitations as IFBs and RFPs to support cafeteria operations; state corrections facilities and state-operated living centers and hospitals also issue regular food service bids that would encompass vegetable products under this code. The geographic spread spans multiple states, with recent activity concentrated in Georgia (Liberty County Board of Education, Burke County Public Schools, Muscogee County School District, Savannah-Chatham County Public School System), Texas (HHSC El Paso State Supported Living Center, TDCJ warehouses, HHSC statewide), Oregon (Department of Corrections), Illinois (Illinois Veterans Home), and Missouri (Rockwood R-VI School District), as well as Virginia (Fairfax County Public Schools).

Recent representative opportunities include the Texas Health and Human Services Commission's IFB HHS0017449 for food and consumable products at the HHSC El Paso State Supported Living Center (due July 13, 2026, with a prior-period value of $1.5 million), which covers fresh, frozen, dry, and refrigerated food under NIGP Class numbers including produce categories; the Ben Hill County Schools IFB for food products across multiple categories including fresh and frozen produce (due June 15, 2026); the Texas HHSC supplemental food and consumables procurement spanning 210 line items for state hospitals and living centers statewide with a maximum three-year potential value of $4.5 million; and the Fairfax County Public Schools Master Grocery K-12 procurement (due April 27, 2026) requiring delivery to 45 schools plus distribution kitchens with a 12-month initial term and four renewal options. These contracts use firm fixed pricing with quarterly or annual escalation tied to third-party indices (USDA Agricultural Marketing Service, Consumer Price Index) and emphasize Buy American provisions, HACCP compliance, and USDA grade conformance. School districts typically award to lowest responsive bidders on a line-item or single-vendor basis; state agencies employ best-value evaluation incorporating price, vendor performance history, and delivery capability.