UNSPSC 50484122: Salsify purees

The variety of herbs known as salsify which have been pureed.

UNSPSC 50484122 Salsify purees is a Commodity code that receives minimal recent state and local procurement activity. The source records show no recent opportunities explicitly soliciting salsify purees; the code appears to have been assigned as a secondary classification to broader food service solicitations that do not target this specific product. State and local governments purchasing under this code, when they do, are acquiring prepared salsify puree for institutional food service operations—school nutrition programs, state-supported living centers, correctional facilities, and veterans' homes that serve prepared meals to resident or student populations.

The issuing bodies pursuing relevant food procurement span school districts (Fairfax County Public Schools in Virginia, Rockwood R-VI School District in Missouri, Ben Hill County Schools in Georgia, Liberty County Board of Education in Georgia, Burke County Public Schools in Georgia, Savannah-Chatham County Public School System in Georgia, and Douglas County School System in Georgia), state departments (Illinois Veterans Home, Oregon Department of Corrections, Texas Health and Human Services Commission), and county-level facilities (Texas HHSC El Paso State Supported Living Center). Geographic activity clusters in the Southeast—particularly Georgia and Texas—and in the Pacific Northwest, with secondary activity in Illinois, Missouri, and Virginia. Representative recent opportunities include the Texas Health and Human Services Commission's IFB HHS0017449 for food and consumables at the El Paso State Supported Living Center (due July 13, 2026, seeking items under NIGP categories including prepared foods), the Oregon Department of Corrections' ITB S2910000016405 for canned tomato products (due April 6, 2026), and the Ben Hill County Schools food bid PE61000NONST2027000000006 (due June 15, 2026, covering multiple prepared food categories). The code itself does not appear to drive solicitation frequency; procurement professionals should monitor broader food-service IFBs and RFPs under NIGP Class 380-395 and UNSPSC segments 50480000–50500000 for actual market activity in prepared vegetable products.