UNSPSC 50323103: Dried calimyrna figs

The variety of figs known as calimyrna figs that have been dried for preservation.

UNSPSC 50323103 Dried calimyrna figs is a Commodity code covering dried fruit products procured by state and local school nutrition programs, corrections departments, and other institutional food service operations. State and local governments buy dried figs primarily as cafeteria and institutional food inventory items, though the recent posting activity shows this code sees sparse direct solicitation — most procurement activity tagged to this code arrives bundled within broader food commodity RFPs that span proteins, produce, grains, and specialty items rather than as standalone dried-fruit purchases. The issuing bodies soliciting under or near this code include school districts (Hancock County Board of Education in Georgia, Bridgeport Board of Education in Connecticut), state agencies (Georgia and Texas corrections and general procurement divisions), and institutional food service departments.

Recent activity spans Georgia, Connecticut, and Texas, with the most granular opportunities emerging from school nutrition programs and state corrections procurement. The Hancock County Schools Nutrition RFP (IFB #SN002-2027, due June 26, 2026) sought fresh produce across over 200 line items for the 2026–27 school year but did not name dried figs as a specific item. The City of Bridgeport's commodities RFP (IFB BNB053266, due June 26, 2026) covered 115 line items for the Board of Education Nutrition Center, also without explicit dried-fig callout. The Texas Department of Criminal Justice's cafeteria food products IFB (No. 304T-26-300CF, due May 4, 2026, extended via Addendum No. 2) addressed approximately 382 line items across multiple warehouse locations but showed no dried-fig specification. A Texas TDCJ IFB for prunes (Bid No. IW236532, original due February 20, 2026) appeared in the posting log but arrived well past its response deadline. The code shows minimal recent standalone procurement and sits within broader institutional food commodity bundles where pricing and vendor selection typically flow from master food service contracts or cooperative purchasing agreements rather than discrete RFPs.