UNSPSC 50316202: Organic bailey queensland raspberry

The variety of organic raspberry known as organic bailey queensland raspberry

UNSPSC 50316202 Organic bailey queensland raspberry, a Commodity code, represents niche fresh-produce sourcing for institutional food service operations. State and local governments procure this and related fresh fruits and vegetables through school districts, county parks departments, health care coalitions, and regional boards of education — typically as line items within broader produce or food-service contracts rather than as standalone commodity purchases. The work involves sourcing, quality assurance, and delivery of fresh fruits meeting ripeness, temperature, and food-safety standards to institutional kitchens and food production centers during school years and operational seasons.

Recent solicitations show activity across multiple states and issuing bodies. Madison Metropolitan School District (Wisconsin) issued separate RFBs in July 2026 for petite bananas ($78,000 annual value, 70–90 cases weekly) and fresh fruit and vegetable snacks (5,900 servings weekly, sourced within 400 miles of Madison) due July 29, 2026. Hancock County Board of Education (Georgia) issued an IFB for fresh produce spanning over 200 line items including multiple fruit and vegetable varieties, with bids due June 26, 2026, covering July 1, 2026 through June 30, 2027. Bartow County School System (Georgia) requested proposals for local fresh fruits and vegetables sourced within 400 miles, with proposals due June 22, 2026. Marion Health Care Coalition issued a produce proposal solicitation due August 21, 2026. Collier County Board of County Commissioners (Florida) solicited food-service vendor proposals via ITN for North Collier Regional Park concessions due March 6, 2025. Early County Board of Education (Georgia) requested line-by-line food bids covering 300+ items due June 8, 2026. Geographic activity clusters in Georgia and Wisconsin, with secondary activity in Florida. Most school-district solicitations weight cost at 40 percent, emphasize local or regional sourcing within 400 miles, require HACCP documentation and E-Verify compliance, and apply diverse-owned business or local-vendor preference discounts of 5 to 10 percentage points.