UNSPSC 50327030: Dried roselle

The type of fruit known as roselle that has been dried for preservation.

UNSPSC 50327030 Dried roselle, a Commodity code, covers dried fruit products procured by state and local governments for institutional food service—specifically school nutrition programs, correctional facilities, and other public dining operations. Recent solicitations under this code show school districts and state agencies buying dried and specialty produce items as components of broader fresh and processed food commodity contracts. The work encompasses procurement of dried fruits meeting USDA grade standards, packaged in food-grade containers with documented shelf life and nutritional specifications, delivered to multiple institutional locations under firm fixed-price contracts with FOB Destination terms and 24/7 recall accessibility requirements.

State and local issuing bodies soliciting under this code include school districts (Hancock County Board of Education, Bridgeport Board of Education), state departments of criminal justice (Texas Department of Criminal Justice), and state procurement divisions (State of Georgia, Texas Comptroller of Public Accounts). Geographic activity concentrates in the South—Georgia, Connecticut, and Texas—with representative recent opportunities including Hancock County Schools Nutrition Fresh Produce SY27 (IFB #SN002-2027, due June 26, 2026), which specified over 200 fresh produce line items including specialty dried items for the 2026-27 school year; the City of Bridgeport, Connecticut commodities procurement (BNB053266, IFB, due June 26, 2026) covering 115 line items for the Nutrition Center through June 30, 2027; and the Texas Department of Criminal Justice cafeteria food products bid (IFB No. 304T-26-300CF, extended to May 4, 2026) spanning approximately 382 line items across five geographic warehouse areas. All solicitations enforce Buy American requirements (minimum 51 percent domestic content for processed products) and mandate USDA grade certification, HACCP plans with documented recall procedures, and compliance with federal and state food safety regulations.