UNSPSC 50321803: Dried red barberries

The variety of barberries known as red barberries that have been dried for preservation.

UNSPSC 50321803 Dried red barberries is a Commodity code that encompasses dried specialty fruit products sourced by state and local school nutrition programs, correctional facilities, and food service operations. The recent activity under this code shows state and local jurisdictions procuring dried fruits and specialty produce as components of larger food-service commodity contracts rather than as standalone line items; dried barberries appear tangentially in broader fresh and dried produce solicitations serving institutional kitchens. The actual procurement activity reflects demand from school districts, state corrections departments, and municipal education authorities that operate cafeteria and nutrition centers requiring diverse dried fruit inventory to support meal programs and dietary diversity.

Recent opportunities show limited direct activity for dried barberries specifically, with the code appearing in broader commodity and fresh-produce solicitations across Georgia, Texas, and Connecticut. The Texas Department of Criminal Justice issued IFB No. 304T-26-300CF on May 4, 2026 (response due May 4, 2026) for cafeteria food products spanning approximately 382 line items including proteins, dairy, grains, and miscellaneous staple items to supply multiple TDCJ warehouse locations; the Hancock County Board of Education in Georgia posted an IFB for fresh produce on June 10, 2026 (response due June 26, 2026) with over 200 line items of fresh and specialty produce for the 2026–27 school year; and the City of Bridgeport, Connecticut Department of Public Purchases solicited commodities for the Board of Education Nutrition Center on June 2, 2026 (response due June 26, 2026) spanning 115 line items including fruit and vegetable products. The code shows minimal standalone procurement volume for dried red barberries — most opportunities bundle dried fruits into larger fresh-produce or institutional food-service contracts where specialty items remain secondary line items rather than primary procurement drivers.