UNSPSC 50485205: Bulb onion purees

The variety of onions known as bulb onions which have been pureed.

UNSPSC 50485205 Bulb onion purees is a Commodity code that state and local governments procure as part of broader food service contracts for institutional kitchens, school cafeterias, and facility dining operations, though recent activity under this specific code is minimal and the commodity appears tagged incidentally within larger food procurement bundles rather than as a standalone line item. School districts, state health and human services agencies, and correctional departments are the primary issuing bodies acquiring food products under related codes, with recent solicitations spanning Illinois, Texas, Oregon, Georgia, and Missouri, but bulb onion purees do not surface as a named or separately bid item in the recent opportunities reviewed.

The scope of work across state and local food procurement at the broader family and commodity level includes fresh and canned vegetables, proteins, dairy, grains, prepared entrees, and condiments delivered to institutional food service points—cafeterias, state hospitals, state supported living centers, correctional facilities, and veterans homes. Representative recent opportunities include the Texas Health and Human Services Commission Procurement and Contracting Services division issuing IFB HHS0017449 for food and consumable products to supply the El Paso State Supported Living Center (due July 13, 2026, with historical volume of $1.5 million annually), the Oregon Department of Corrections issuing ITB S2910000017145 for 7,616 cases of canned tomatoes (due June 19, 2026, at $13.75 per case from the prior award), Ben Hill County Schools in Georgia issuing IFB #26271 for comprehensive school food products across multiple categories (due June 15, 2026), and Fairfax County Public Schools in Virginia issuing IFB 2000004323 for Master Grocery K-12 delivery to 45 schools (due April 27, 2026). Bulb onion purees specifically remain absent from recent bid listings and appear to be procured either as components within broader vegetable or condiment categories or not currently as active demand items at the state and local level.