UNSPSC 50486868: Yu choy purees

The type of vegetable known as yu choy which have been pureed.

UNSPSC 50486868 Yu choy purees is a Commodity code encompassing leafy green vegetable purees that state and local governments procure primarily through school nutrition, institutional food service, and state facility food programs. Recent state and local solicitations under this code show minimal direct activity; the opportunities posted since January 2026 reflect broader food procurement categories (fresh produce, canned goods, proteins, and prepared foods) in which yu choy purees may appear as one line item among hundreds. School districts dominate the issuing bodies, particularly in Georgia (Douglas County, Burke County, Liberty County, Savannah-Chatham County, and Muscogee County), alongside state corrections and health-services agencies in Oregon and Texas. The code's nominal scope diverges from actual procurement patterns in the dataset—solicitations tag institutional food service contracts under broader UNSPSC family codes for general food products rather than isolating specialty vegetable purees as a discrete procurement focus.

Geographic activity concentrates in Georgia school districts and state institutions in Oregon and Texas conducting quarterly or annual food supply bids, with most responses due between late February and late June 2026. Representative opportunities include the Texas Health and Human Services Commission's HHS0017449 procurement (IFB for food and consumable products for state supported living centers, due July 13, 2026) and the Oregon Department of Corrections' S2910000016089 bid for tomato paste and other shelf-stable items (ITB closing March 9, 2026). School nutrition programs such as Fairfax County Public Schools (Master Grocery K-12 IFB 2000004323, due April 27, 2026) and Rockwood R-VI School District (grocery items IFB, due April 29, 2026) procure dozens of produce and prepared-food line items but do not isolate yu choy purees as standalone solicitations. The code shows little evidence of dedicated procurement activity and appears to function as a taxonomy placeholder within larger institutional food service contracts rather than a driver of standalone vendor opportunities.