UNSPSC 50303425: Crimson seedless grapes

The variety of table grapes known as crimson seedless grapes

UNSPSC 50303425 Crimson seedless grapes, a Commodity code, encompasses fresh grape procurement for state and local government food service operations, particularly school nutrition programs, child and adult care facilities, and correctional institutions. State and local buyers under this code source seedless grapes primarily for meal service delivery to student and vulnerable populations, with purchasing driven by federal child nutrition program requirements (CACFP, National School Lunch Program, School Breakfast Program) and USDA Fresh Fruit and Vegetable Program funding. Issuing bodies include school districts, child care providers, county boards of education, and county correctional facilities across multiple states, with school nutrition departments representing the dominant buyer category. Recent solicitations emphasize quality standards (ripeness stages, temperature maintenance, shelf-life requirements), compliance with USDA domestic-sourcing preferences under the Buy American provision, and delivery scheduling tied to meal preparation cycles.

Recent activity concentrates in Georgia and Texas school districts, with secondary activity in Florida, Connecticut, Oregon, and California. Representative opportunities include the Madison Metropolitan School District's RFB 4162 for petite bananas (a close grape-category substitute, July 29, 2026 response date) and the Glynn County Board of Education's IFB 27-02 for fresh produce encompassing 2,550 units each of red and green seedless grapes (April 14, 2026, sealed-bid response). The GEC Buying Cooperative RFP SN 26-004 through Douglas County School System coordinates produce procurement across 30 Georgia school districts with approximately $5.5 million combined annual spending for Area One and Area Two, with proposals due March 4, 2026. Specification-driven solicitations predominate, requiring vendors to meet pack sizes, unit counts per case, ripeness color stages, internal delivery temperatures (typically 55°F minimum), fill-rate minimums (often 97–98 percent), and HACCP compliance with 24/7 recall accessibility. Cost-plus-fixed-fee and firm fixed-price models both appear, with pricing tied to USDA market indices when applicable.