UNSPSC 50311713: Organic red bananas

The variety of organic bananas known as organic red bananas

UNSPSC 50311713 Organic red bananas (Commodity) is a narrowly specialized code reflecting state and local government procurement of branded or certified organic banana varieties, typically in petite or specialty sizes, for school food services, healthcare facilities, and county parks and recreation concessions. The work being solicited under this code centers on produce supply agreements where vendors supply fresh bananas meeting specified ripeness, size, temperature, and quality standards with guaranteed fill rates and cold-chain compliance; school districts dominate the buying activity, with food & nutrition departments issuing the majority of recent solicitations.

School districts across the Southeast—specifically Madison Metropolitan School District (Wisconsin), Hancock County Board of Education (Georgia), Early County Board of Education (Georgia), and Bartow County School System (Georgia)—drive recent activity under and adjacent to this code. Madison Metropolitan issued an IFB for petite bananas (RFB 4162, due July 29, 2026) requiring 70–90 cases weekly at 150-count case packs in Chiquita color stages 3.5 through 4.5, with annual estimated contract value of $78,000 for the September 2026–June 2027 school year; the district weighted cost at 40 percent and organization qualifications at 15 percent. Hancock County Board of Education posted a broader fresh-produce IFB (due June 26, 2026) encompassing over 200 line items including multiple apple and berry varieties, with a Buy American domestic-content floor of 51 percent for processed goods. Marion Health Care Coalition also solicited produce proposals (RFQ, due August 21, 2026) covering fresh fruits and vegetables for the 2026–2027 period. Collier County Board of County Commissioners (Florida) posted an Invitation to Negotiate for food services at North Collier Regional Park (ITN #258360, due March 6, 2025), which includes concession food operations; this opportunity applies a 10-point local-vendor preference and weighs menu variety at 35 points. Recent solicitations emphasize HACCP compliance, delivery temperature control (55°F minimum or room-temperature standards), local sourcing where mandated (within 400 miles in some cases), and firm pricing inclusive of transportation.