UNSPSC 50491712: Organic booth 3 avocado purees

The variety of organic avocados known as organic booth 3 avocados which have been pureed.

UNSPSC 50491712 Organic booth 3 avocado purees (Commodity) shows minimal recent activity relevant to the code's nominal scope. State and local governments are procuring organic avocado purees only as part of much broader food service solicitations, and the recent opportunities block contains no standalone procurement of avocado purees or comparable specialty produce items under this code.

The most recent opportunities tagged to this UNSPSC code actually span general food service for institutional settings—school nutrition programs, state hospitals, correctional facilities, and veterans' homes—where avocado purees would be one line item among hundreds or thousands. Recent solicitations include the Texas Health and Human Services Commission's statewide supplemental food and consumables procurement (IFB HHS0017449, due July 13, 2026, estimated prior-period value $1.5 million), the Texas Department of Criminal Justice's cafeteria food products bid covering 382 line items (IFB 304T26300CF, due May 4, 2026), and multiple school district food service contracts across Georgia, Missouri, Oregon, Illinois, and Virginia. School districts dominate the issuing-body mix, with frequent repeat procurements from Rockwood R-VI (Missouri), Douglas County School System (Georgia), Liberty County Board of Education (Georgia), Muscogee County School District (Georgia), and Ben Hill County Schools (Georgia); state agencies (Texas HHSC, Oregon Department of Corrections, Illinois Veterans Home, Georgia Department of State Health Services) represent the secondary buyer base. The code sees activity concentrated in Georgia, Texas, Missouri, and Oregon, with sporadic opportunities in Illinois and Virginia.

The code's recent procurement profile suggests that specialty organic produce items like avocado purees are purchased only as commoditized line items within large multi-category food service contracts, not as standalone procurements. Vendors pursuing this code should expect to bid as part of comprehensive food service suppliers rather than as specialty ingredient providers, and should monitor broad institutional food service RFPs and IFBs rather than produce-specific opportunities.