UNSPSC 50321605: Dried blenheim apricots

The variety of apricots known as blenheim apricots that have been dried for preservation.

UNSPSC 50321605 Dried Blenheim apricots is a Commodity code. State and local governments procure dried stone fruits—including apricots and related preserved fruit products—primarily through school nutrition programs and institutional food services. Recent solicitations show that dried fruit appears alongside fresh produce and bulk commodity purchases in consolidated food contracts, though the code's narrow focus on a single dried-fruit variety reflects specialized purchasing rather than high-volume procurement activity. School districts and corrections departments are the primary buyers, using these products as components in meal programs and institutional kitchens rather than as standalone line items driving solicitation activity.

Recent activity centers on Texas and Georgia, with secondary activity in Connecticut and across school districts nationally. The Texas Department of Criminal Justice issued IFB No. 304T-26-300CF in May 2026 for cafeteria food products spanning multiple warehouses, and a separate dried-prunes solicitation (IW236532) with a February 2026 due date underscores corrections procurement of preserved fruit. Hancock County Schools in Georgia posted IFB #SN002-2027 on June 10, 2026, for fresh produce spanning over 200 line items across the 2026–27 school year with a June 26, 2026 response deadline; while the solicitation emphasizes fresh items, the scope encompasses specialty produce and preservation-oriented purchasing patterns consistent with dried-fruit procurement pathways. The City of Bridgeport, Connecticut Department of Public Purchases issued a commodities bid (BNB053266) due June 26, 2026, for the Board of Education Nutrition Center, covering 115 line items with Buy American compliance required. All recent school-based solicitations enforce the 51 percent domestic-content rule under the Richard B. Russell National School Lunch Act, and USDA grade standards and HACCP protocols are standard requirements across issuing bodies.