UNSPSC 50494022: Organic salsify purees

The variety of organic herbs known as organic salsify which have been pureed.

UNSPSC 50494022 Organic salsify purees, a Commodity code, sees minimal recent state and local procurement activity. State and local governments buying under this code seek specialized food products for institutional food service operations — school nutrition programs, state facility cafeterias, and correctional institutions — but salsify purees do not appear in any of the recent opportunities. The solicitations tracked under this code span school districts, state health and human services agencies, state departments of corrections, and county school systems across multiple states, with the issuing bodies running from large urban districts (Fairfax County Public Schools serving 45 elementary, middle, and high schools) to smaller rural counties (Ben Hill County Schools in Georgia, Liberty County schools in Georgia, and Muscogee County schools in Georgia). The mix shows heavy concentration in school nutrition procurement tied to USDA child nutrition programs and state institutional food service contracts.

Recent opportunities under the broader food-procurement space where salsify might theoretically fit include the Texas Health and Human Services Commission's procurement of supplemental food and consumable products for state hospitals and state supported living centers statewide (IFB HHS0017449, due July 13, 2026), covering 210 line items in fresh, frozen, dry, and refrigerated categories with a historical expenditure of $1.5 million annually; and the Oregon Department of Corrections' canned-goods solicitations (S2910000016089 for tomato paste, due March 9, 2026, and S2910000016405 for canned tomatoes, due June 19, 2026), requiring USDA Grade B or better compliance. However, none of these opportunities name organic salsify purees, and the recent posting activity shows no issuing body actively seeking this specific commodity. The code appears dormant for state and local procurement purposes — the product category may fall outside routine institutional food service specifications, or demand may be episodic and driven by menu changes rather than standing contracts.