UNSPSC 50486212: Kentucky field squash purees

The variety of summer squashes and summer pumpkins known as kentucky field squash which have been pureed.

UNSPSC 50486212 Kentucky field squash purees (Commodity) represents a narrowly specialized fresh-produce-derived food ingredient that state and local governments rarely procure as a standalone item; recent state and local solicitations show no direct activity under this code. The recent opportunities dataset captures food procurement across dozens of notices from school districts, state health agencies, correctional facilities, and veterans homes, but none explicitly reference squash purees or comparable specialty vegetable purees—the activity clusters instead around broader fresh produce, canned vegetables, prepared entrees, dairy, and proteins. School districts dominate the issuing-body mix, with Fairfax County Public Schools (Virginia), Rockwood R-VI School District (Missouri), Ben Hill County Schools (Georgia), Burke County Public Schools (Georgia), and the Douglas County School System (Georgia) among the most active; state health and corrections agencies in Texas, Oregon, and Illinois round out the repeat buyers. The geographic spread reflects school-district consolidation in Georgia, Texas, Virginia, and Missouri, with additional activity in Oregon and Illinois.

No recent state or local procurement opportunities cite UNSPSC 50486212 or solicit Kentucky field squash purees specifically. The closest functional parallel appears in broader fresh-produce and canned-vegetable categories where school nutrition programs and state facility food services source prepared vegetables and fruit products—for example, the Texas Health and Human Services Commission's IFB HHS0017449 (posted June 11, 2026, due July 13, 2026) covers food and consumable products for state-supported living centers including fresh, frozen, and canned vegetables, and Muscogee County School District's ITB 26-017 (posted March 27, 2026) solicits fresh produce. If specialty squash-puree suppliers hold inventory or manufacturing capacity, the actual procurement opportunity lies in broader category buys—fresh or processed vegetable line items within school nutrition IFBs or state institutional food service RFPs—rather than under this commodity code as currently tagged in state and local systems.