UNSPSC 50495807: Organic hative de niort shallot purees

The variety of organic shallots known as organic hative de niort shallots which have been pureed.

UNSPSC 50495807 Organic native de niort shallot purees is a Commodity code that state and local governments buy as specialized food ingredients for institutional food service operations—specifically pureed shallot products meeting organic certification standards for use in cafeteria meal preparation. The recent opportunities block shows minimal activity directly aligned with this code; instead, solicitations tagged to this commodity predominantly reflect broader institutional food procurement across produce, proteins, and prepared foods rather than specialty shallot purees. The State of Illinois, Texas Health and Human Services Commission, Oregon Department of Corrections, Georgia school systems, and Missouri school districts dominate recent activity, but their solicitations target general food supply contracts covering hundreds of line items spanning proteins, dairy, fresh produce, and prepared entrees, not organic shallot puree products specifically.

Geographic activity concentrates in the South and Midwest—Georgia, Texas, Missouri, and Oregon appear most frequently in recent postings—with school nutrition programs and state correctional and health facilities driving the majority of volume. Representative recent opportunities include the Texas Health and Human Services Commission's IFB HHS0017449 for food and consumables at the El Paso State Supported Living Center (response due July 13, 2026), Oregon Department of Corrections' ITB S2910000016405 for canned tomato products (response due April 6, 2026), and multiple school district IFBs and RFPs such as Fairfax County Public Schools' Master Grocery K-12 contract (response due April 27, 2026) and Rockwood R-VI School District's grocery solicitations (response due April 29, 2026). The code shows little evidence of sustained procurement activity for organic shallot puree as a line-item category; state and local agencies instead consolidate food sourcing into master grocery or supplemental food contracts where individual specialty ingredients are absorbed into broader supply agreements with established food distributors.