UNSPSC 50326219: Dried san diego raspberry

The variety of raspberries known as san diego raspberry that has been dried for preservation.

UNSPSC 50326219 Dried san diego raspberry is a Commodity code that designates a single dried fruit product line, yet the recent state and local procurement activity under this code shows minimal direct solicitation for dried San Diego raspberries specifically. School districts and county nutrition programs dominate the issuing bodies, but they are procuring fresh produce, frozen entrees, proteins, dairy, and dried fruits in broad categories rather than targeting this specific commodity. The Hancock County Board of Education (Georgia) issued an IFB in June 2026 for fresh produce spanning over 200 line items including raspberries among other berries, and the Savannah-Chatham County Public School System (Georgia) solicited fresh produce for its nutrition program in March 2026, but neither tied bids specifically to dried San Diego raspberries. The County of Santa Clara (California) issued an ITB in January 2026 for dried fruits and nuts, including dried raisins, cranberries, and tropical fruit blends for the Sheriff's Department Correction facility, but again did not isolate dried San Diego raspberries as a distinct line item.

The geographic spread of recent activity centers on Georgia (Hancock County, Liberty County, Douglas County, Savannah-Chatham County school districts) and California (Santa Clara County), with additional procurement by Texas (TDCJ cafeteria food products and prunes for Corpus Christi location), Connecticut (Bridgeport), Missouri (Rockwood R-VI School District), and Virginia (Fairfax County Public Schools). The Texas Department of Criminal Justice issued an IFB in May 2026 (extended to June 22, 2026) for cafeteria food products and separately issued a bid for whole pitted dried prunes in February 2026 (IFB No. IW236532), the latter coming closer to a dried-fruit-specific procurement but again not designating San Diego raspberries. Most school nutrition and institutional food service procurements are structured as broad master grocery or food supply contracts incorporating dozens or hundreds of line items across protein, produce, dairy, and staple categories, with line-item or vendor-specific awards rather than single-product buys. The code shows little direct market activity for the specific commodity and appears to be a low-velocity category within state and local procurement, with broader dried-fruit and berry sourcing embedded in larger food-service contracts rather than sought as standalone purchases.