UNSPSC 50325357: Dried spring lady peaches

The variety of peaches known as spring lady peaches that have been dried for preservation.

UNSPSC 50325357 Dried spring lady peaches, a Commodity code, covers a narrow specialty produce item that state and local governments procure primarily through school nutrition programs and institutional foodservice operations. Recent solicitations show school districts and detention facilities buying dried peaches alongside broader dried fruit and nut categories to supply breakfast, lunch, and snack programs, typically as part of multi-item commodity bundles rather than as standalone purchases. The code reflects demand for shelf-stable, pre-packaged dried fruit meeting USDA nutritional standards and domestic sourcing requirements under Buy American provisions applicable to child nutrition and corrections foodservice.

School districts dominate issuing activity under this code. Hancock County Board of Education (Georgia) issued IFB #SN002-2027 for fresh produce including specialty dried items, due June 26, 2026, with delivery to three school locations over the 2026–27 school year; Fairfax County Public Schools (Virginia) solicited a Master Grocery K-12 contract (IFB 2000004323) with response deadline April 27, 2026, spanning multiple food categories; and Douglas County School System (Georgia) issued RFP SN 26-004 for fresh produce and eggs serving 30 school districts across two areas, with proposals due March 4, 2026, and an estimated $4.4 million annual spend for Area One alone. The County of Santa Clara, California, issued ITB-PRC-FY26-0617 for dried fruits and nuts including raisins, cranberries, tropical fruit mix, walnuts, and pecans for corrections foodservice at Elmwood Correctional Facility, with bids due February 5, 2026. Activity concentrates in Georgia and California with secondary presence in Connecticut, Missouri, Texas, and Virginia. Opportunities reflect Buy American sourcing mandates, firm fixed pricing for multi-year terms, weekly or scheduled delivery to multiple school or facility sites, and compliance with USDA nutritional specifications and HACCP food safety requirements.