UNSPSC 50485517: Cayenne pepper purees

The variety of peppers known as cayenne peppers which have been pureed.

UNSPSC 50485517 Cayenne pepper purees is a Commodity code that encompasses specialized food ingredients and condiments used in institutional food service, though recent state and local procurement activity under this code is sparse and does not reflect concentrated demand. The recent opportunities block contains one solicitation nominally tagged to this code—the Oregon Department of Corrections' canned-tomato procurement (S2910000017145, posted June 5, 2026)—but that opportunity seeks tomato products, not cayenne pepper purees, indicating a code-data mismatch rather than active market demand for the commodity as named. The remaining opportunities in the block span broader food-service categories including fresh produce, canned goods, proteins, and dairy products across school districts, corrections departments, and health and human services agencies, but none specifically solicit cayenne pepper purees or similar specialty pepper ingredients.

State and local buying under this code, where it occurs, draws from school nutrition programs, correctional facilities, state hospitals, and state supported living centers. The issuing-body mix is dominated by school districts (Fairfax County Public Schools, Burke County Public Schools, Liberty County Board of Education, Savannah-Chatham County Public School System, Rockwood R-VI School District, Ben Hill County Schools) and state agencies managing food service for corrections and health systems (Oregon Department of Corrections, Texas Health and Human Services Commission, Illinois Veterans Home). Geographic activity is distributed across Texas, Georgia, Oregon, Missouri, Illinois, and Virginia, with no clear concentration. Given the mismatch between the code's nominal scope and the tomato-products solicitation, business development professionals should treat this code as showing little active recent demand for cayenne pepper purees specifically and should verify whether state and local food-service buyers actually source this ingredient through direct category bids or through broader condiments and specialty-items line-item structures embedded in larger food-supply RFPs and IFBs.