UNSPSC 50323480: Dried ruby red seedless grapes

The variety of table grapes known as ruby red seedless grapes that have been dried for preservation.

UNSPSC 50323480 Dried ruby red seedless grapes (Commodity) does not appear in recent state and local procurement solicitations. The code's focus on a single dried fruit variety stands apart from the broader fresh and processed produce categories that dominate current school nutrition, correctional facility, and county purchasing activity. Recent opportunities in the produce space—including Hancock County Schools' fresh produce IFB, Fairfax County Public Schools' master grocery contract, and the Santa Clara County dried fruits and nuts ITB—span multiple fruit and vegetable line items rather than targeting dried red grapes as a distinct procurement line. The only solicitation that touches dried fruit categories at all, Santa Clara County's dried fruits and nuts ITB (posted January 28, 2026, due February 5, 2026), specifies dried raisins, cranberries, and tropical fruit mix for correctional food services but makes no mention of dried red grapes.

State and local procurement in dried fruit and specialty produce items does occur, primarily through school nutrition programs and correctional facilities serving multi-facility networks. However, the activity visible in recent postings organizes around broader commodity bundles (master grocery contracts encompassing hundreds of line items) or specific mixed-produce line items (raisins and cranberries paired in a single ITB) rather than single varietal dried fruits. School districts in Georgia (Hancock County, Liberty County, Douglas County, Savannah-Chatham), Connecticut (Bridgeport), Missouri (Rockwood), and Virginia (Fairfax County) are active purchasers of fresh produce on annual fixed-price contracts, but their solicitations do not isolate dried red grapes as a line item. A business development professional monitoring this code should track whether school nutrition RFPs and IFBs in the coming cycle begin itemizing dried red grapes separately within their fresh or processed produce sections, particularly in districts serving high volumes of students and requiring year-round availability of specialty dried fruits for menu planning.