UNSPSC 50485207: Express yellow o-x onion purees

The variety of onions known as express yellow o-x onions which have been pureed.

UNSPSC 50485207 Express yellow o-x onion purees, a Commodity code, sees limited state and local procurement activity grounded in child nutrition and institutional food service. State and local governments purchase food products across this code alongside broader grocery and fresh-produce procurements, though onion purees specifically appear rarely in posted solicitations. The issuing bodies are predominantly school districts and state institutional agencies—school nutrition programs, state health and human services commissions, and departments of corrections—that source packaged and prepared food components as part of larger meal-service contracts. These jurisdictions typically bundle onion purees and similar prepared vegetable products into broad food-supply RFPs and IFBs that encompass dozens or hundreds of line items from across food-service categories.

Recent activity concentrates in Georgia, Texas, Oregon, Illinois, and Missouri. Representative recent opportunities include the Texas Health and Human Services Commission IFB HHS0017449 for food and consumable products at the HHSC El Paso State Supported Living Center (due July 13, 2026, covering NIGP classes 385, 390, 380, and 393 for facility food service and canteen operations), the Ben Hill County Schools School Nutrition Program IFB for comprehensive food products including fresh and frozen produce, dairy, seasonings, and condiments across four school locations (due June 15, 2026, with the Buy American Act and whole-grain requirements in effect), and the State of Illinois Illinois Veterans Home Quincy RFQ for quarterly weekly food orders covering March through June 2026 (due February 24, 2026, with brand-specific items or approved equivalents). The Oregon Department of Corrections issued separate ITBs for canned tomato products (due February 9 and June 19, 2026) that encompass similar preserve-shelf-life and specification requirements typical of centralized purchasing for institutional food service. Most school district procurements emphasize USDA compliance, Buy American provisions, and nutritional standards including sodium limits and whole-grain requirements; institutional state facilities similarly enforce FDA/USDA grade standards and shelf-life minimums. No recent solicitation specifically names onion purees as a line item, suggesting the code captures prepared vegetable components bundled into larger grocery or consumable-products awards rather than as standalone purchases.