UNSPSC 50495802: Organic creation shallot purees

The variety of organic shallots known as organic creation shallots which have been pureed.

UNSPSC 50495802 Organic creation shallot purees is a Commodity code that state and local governments use to classify highly specialized prepared vegetable products; however, the recent state and local opportunities tagged under this code show minimal relevant activity. The Illinois Veterans Home Quincy's FY-27 quarterly weekly food order (RFQ 27497DVAQUINCB52821, due June 26, 2026) and similar food procurement vehicles indicate that food products in general move through state and local purchasing, but none of the posted opportunities explicitly specify shallot purees or close organic vegetable preparations as line items. The Texas Health and Human Services Commission's statewide food and consumable procurement (IFB HHS0017449, due July 13, 2026) and supplemental food contracts for state hospitals and supported living centers enumerate hundreds of food line items but do not single out the code's nominal product. School districts, state departments, and corrections agencies are the primary issuing bodies for food procurement under broader food supply categories, and they typically aggregate dozens or hundreds of line items into consolidated annual or quarterly buys rather than soliciting individual prepared vegetable products in isolation.

Geographic activity is concentrated in Texas, Georgia, Oregon, Illinois, Missouri, and Virginia based on recent postings, with school districts and state health and corrections agencies driving volume. The representative opportunities show state and local governments buying commodity and specialty food items at scale—canned tomatoes, fresh produce, proteins, and dairy staples to supply correctional facilities, state hospitals, supported living centers, and school nutrition programs—but the code's specificity to organic shallot purees does not align with solicitation line items visible in the block. Vendors pursuing this code should verify whether state and local nutrition programs, institutional food service contractors, or specialty food distributors actually specify or procure shallot purees as a named ingredient or finished product within broader food supply or institutional meal-service contracts, as the code appears to represent a narrow product category with limited documented recent demand under state and local procurement notices.