UNSPSC 50562413: Non GMO larian cherry purees

The variety of non GMO cherries known as non GMO larian cherries which have been pureed

UNSPSC 50562413 Non GMO Larian cherry purees (Commodity) does not align with recent state and local procurement activity under this code. The most recent opportunities tagged to this Commodity code involve canned applesauce, dried fruit bars, apple crisps, fresh produce and eggs, and broad food service categories—none of which reference larian cherry purees or cherry-specific products. The mismatch suggests either that the code assignment is incorrect or that larian cherry purees see minimal current demand from state and local buyers.

Procurement activity under the broader food supply universe—including adjacent Commodity and Class codes—concentrates among school districts, state agencies managing corrections and healthcare facilities, and county education systems across the South and Midwest. Representative recent solicitations include the Oregon Department of Corrections' ITB for canned applesauce (4,760 cases, due July 31, 2026), the Texas Health and Human Services Commission's IFB for supplemental food and consumables statewide (210 line items, $4.5 million potential value over three years), and school districts in Georgia, Missouri, and Texas issuing IFBs and RFPs for grocery items, fresh produce, and food service products with delivery to school nutrition warehouses and individual school sites. These buyers typically require firm fixed pricing inclusive of transportation on FOB destination terms, compliance with Buy American provisions in school nutrition contexts, USDA commodity specifications or equivalent quality standards, and general liability insurance of $1 million or higher. Geographic concentration leans South and Midwest, with activity from Georgia, Texas, Missouri, Oregon, Connecticut, Illinois, and Virginia school systems and state agencies. If your firm specializes in specialty fruit purees or cherry products, the Commodity code 50562413 shows no recent traction; a search across adjacent produce and prepared-food codes or direct outreach to school nutrition directors and state food service procurement offices in high-activity regions would better gauge current demand.