UNSPSC 50327231: Black dry-cured olives

Black dry-cured olives are a type of olive that has been fermented and dried, typically using salt and oil. They are characterized by their wrinkled, black appearance and a salty, slightly bitter taste.

UNSPSC 50327231 Black dry-cured olives is a Commodity code used by state and local governments to classify specialty food items procured for institutional meal programs, yet the recent opportunities block shows no solicitations specifically for black dry-cured olives. Instead, the code appears in the context of broader food-service procurements where olives would be one line item among hundreds spanning proteins, produce, dairy, grains, condiments, and staples. School districts, state agencies, and municipal food-service operations tag their comprehensive grocery and institutional-food solicitations with this commodity code despite purchasing olives only as a minor component of overall food contracts.

The issuing bodies seeking food products under this code span school boards across multiple states (Georgia, Texas, Connecticut), state health and human services commissions (Texas HHSC), state departments of corrections (Oregon), and city-level food programs (Edinburg, Texas; Bridgeport, Connecticut). School nutrition programs dominate the recent activity, with districts including Tattnall County, Candler County, Colquitt County, Effingham County, Lamar County, Dougherty County, Houston County, Richmond County, and Douglas County issuing competitive sealed bids or RFPs for school-year food supply in 2026. Representative recent opportunities include the Texas HHSC supplemental food procurement (IFB HHS0016792, due February 23, 2026, covering 210 line items for state hospitals and supported living centers statewide with a maximum contract value of $4.5 million over three years), the Tattnall County Board of Education food bid (sealed bid, due July 22, 2026), and the City of Edinburg CACFP meal program RFP (due August 4, 2026, serving 400 children daily with local-vendor preference under Texas Local Government Code Section 271.9051). Geographic concentration is heaviest in Georgia (Tattnall, Candler, Colquitt, Effingham, Lamar, Dougherty, Houston, Richmond counties, plus Invest Atlanta and Douglas County operations), with additional activity in Texas (HHSC, TDCJ cafeteria food, Edinburg), Connecticut (Bridgeport), and Oregon (ODOC pickle and pickles procurements). No recent solicitations specifically target black dry-cured olives as a standalone commodity; the code's appearance reflects institutional food-service taxonomy rather than focused procurement activity for this product line.