UNSPSC 50486824: Diakon purees

The type of vegetable known as diakon which have been pureed.

UNSPSC 50486824 Diakon purees, a Commodity code, does not align with the recent state and local opportunities posted under it. The sourced opportunities focus on broad food procurement across multiple categories—canned tomatoes, fresh produce, eggs, cheese, proteins, dairy, condiments, bakery items, and general grocery supply—rather than the specific scope of diakon (Japanese radish) purees. This code shows minimal relevant recent activity, with the opportunities posted under 50486824 instead representing general food service contracting for institutional meal programs rather than targeted procurement of a single specialized produce puree product.

State and local school districts, departments of corrections, health and human services commissions, and veterans' homes represent the issuing bodies, with the largest concentration among school nutrition programs across Georgia, Missouri, Texas, Oregon, Illinois, and Virginia. The representative recent opportunities include the Texas Health and Human Services Commission's June 2026 IFB for supplemental food and consumables serving state supported living centers statewide (response due July 13, 2026), the Ben Hill County Schools IFB for comprehensive food products due June 15, 2026, the Douglas County School System's RFP for fresh produce and eggs across 30 Georgia districts with a March 4, 2026 deadline, Fairfax County Public Schools' Master Grocery K-12 IFB due April 27, 2026, and the Oregon Department of Corrections' February 2026 ITB for canned tomato products. Geographic activity spans Georgia, Texas, Oregon, Illinois, Virginia, and Missouri, with school nutrition programs and corrections departments driving the bulk of recent solicitations. The code's nominal scope—specialized produce purees—appears disconnected from actual procurement patterns; vendors evaluating this code should verify whether state and local buyers classify diakon puree items under an alternative UNSPSC category or whether demand for this specific ingredient remains minimal in institutional food service markets.