UNSPSC 50483108: Kasumi bok choy purees

The variety of chinese cabbage known as kasumi bok choy which have been pureed.

UNSPSC 50483108 Kasumi bok choy purees is a Commodity code that sees minimal recent procurement activity under its specific designation. State and local governments buying under this code are sourcing purees and specialty vegetable products as components of broader food-service supply contracts, though the recent opportunities block shows no solicitations explicitly requesting Kasumi bok choy purees by name. The code sits within a much larger ecosystem of school district, state agency, and institutional food procurement where fresh produce, frozen vegetables, canned goods, and prepared food items dominate purchasing. Issuing bodies across the recent activity include school districts (Fairfax County Public Schools, Rockwood R-VI, Burke County Public Schools, Ben Hill County Schools, Liberty County Board of Education, Muscogee County School District, Savannah-Chatham County Public School System, Douglas County School System), state corrections departments (Oregon Department of Corrections, Texas Department of Criminal Justice), and state health and human services agencies (Texas Health and Human Services Commission, Illinois Veterans Home). These jurisdictions typically consolidate food procurement into broad IFB, RFP, and RFQ solicitations covering hundreds of line items rather than sourcing individual specialty purees as standalone contracts.

The geographic spread of recent food procurement activity spans Texas, Georgia, Oregon, Missouri, Illinois, and Virginia, with school districts and correctional facilities representing the most active buyers. Representative recent 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 prior period value of $1.5 million), Fairfax County Public Schools' IFB 2000004323 for Master Grocery K-12 spanning 45 schools and seven distribution kitchens (due April 27, 2026), and the Douglas County School System's RFP 26-003 for Food Supply and Distribution Services across 32 schools serving approximately 25,500 students with estimated annual expenditure of approximately $9 million (due February 18, 2026). Kasumi bok choy purees, if procured at all under this code, would be embedded within these large-volume food contracts as a minor line item within broader fresh or frozen vegetable categories. The code shows no standalone or concentrated buying activity; puree purchases appear to flow through general produce and specialty-food line items in comprehensive school nutrition and institutional food-service contracts where volume pricing and fixed-price or cost-plus structures dominate. Business development professionals should treat this code as a low-activity opportunity and pursue visibility within larger food-distribution and institutional-catering contracts where vegetable purees may be specified or substitutable.