UNSPSC 50325022: Dried late valencia oranges

The variety of oranges known as late valencia oranges that have been dried for preservation.

UNSPSC 50325022 Dried late valencia oranges is a Commodity code that names a single agricultural product line, but recent state and local solicitations tagged under this code show little procurement activity specifically for dried oranges. School districts, county nutrition programs, and correctional facilities across Georgia, Connecticut, Missouri, Texas, and California are actively soliciting fresh and processed produce — apples, citrus, berries, root vegetables, and specialty items — through IFBs and RFPs, yet none of the recent opportunities explicitly call for dried late valencia oranges as a line item. The Hancock County Schools Nutrition IFB (due June 26, 2026) and Savannah-Chatham County Public School System fresh produce bid (due April 23, 2026) both encompass citrus fruits broadly, but specify fresh items rather than dried products. Santa Clara County's Dried Fruits and Nuts ITB (due February 5, 2026) procures dried raisins, cranberries, and tropical fruit blends for the County Sheriff's detention facility, but not dried oranges. The code appears to reflect a niche agricultural commodity with limited current demand in the state and local nutrition and food service market.

School districts dominate recent solicitation activity across this broader produce and food service category, with additional activity from county nutrition programs, a state department (Georgia), and a county correctional facility. Hancock County Schools, Fairfax County Public Schools (Virginia), Rockwood R-VI School District (Missouri), Liberty County Board of Education (Georgia), Savannah-Chatham County Public Schools (Georgia), and Douglas County Schools (Georgia) are among the repeat issuers. Geographic concentration is evident in Georgia and the Southeast, with activity also in Connecticut, Missouri, Texas, Virginia, and California. If your firm supplies dried citrus or specialty dried fruits to institutional food service, the general produce and food commodity market remains active across multiple school districts and public agencies, though opportunities specifically denominated as dried oranges have not appeared in recent postings. Consider monitoring fresh and processed citrus specifications in school nutrition solicitations, as purchasing preferences and menu changes could create openings for dried citrus products as ingredient alternatives or snack items.