UNSPSC 50303409: Beauty seedless grapes

The variety of table grapes known as beauty seedless grapes

UNSPSC 50303409 Beauty seedless grapes (Commodity) represents a narrow product category within state and local food procurement, but recent opportunities show minimal direct activity specifically for this commodity. The single relevant opportunity in the dataset is the City of Edinburg, Texas's RFP 2026-017 for a CACFP Meal Program, which lists fresh fruit categories broadly without isolating grapes; the RFP due August 4, 2026, seeks beverages, paper goods, food products (including fruits, vegetables, and proteins), and janitorial supplies to serve 400 children daily across five supply categories. State and local procurement under this code spans child nutrition programs at municipal and school district level, with issuing bodies including city governments (Edinburg), county school systems, and child care food program operators. The code sees limited concentrated activity; most recent solicitations in the foodservice space target broader produce categories, mixed groceries, or specific seasonal fruits rather than seedless grapes as a standalone line item.

Geographic distribution across recent solicitations clusters heavily in the South and Mid-Atlantic regions—Texas, Georgia, Connecticut, Florida, Mississippi, and the broader mid-South—where school nutrition programs and child care operators issue frequent produce and foodservice contracts. Most opportunities target fresh produce as a category encompassing multiple fruit and vegetable varieties, with evaluation weighted toward cost (typically 30–50%), vendor qualifications and experience (15–25%), product quality (10–20%), and delivery reliability. The code shows little independent activity; grapes appear as one line item among 60–72 produce items in district-level solicitations rather than as standalone procurement targets. Vendors pursuing this commodity should monitor child nutrition RFPs and CACFP meal program solicitations from school districts and municipal food-service departments, where produce is bundled with other items and competitive pressure centers on total cost, weekly delivery capability, compliance with USDA nutrition standards, and maintenance of HACCP plans and food safety documentation.