UNSPSC 50333903: Dried organic blake kiwi fruit

The variety of organic kiwi fruit known as organic blake kiwi fruit that has been dried for preservation.

UNSPSC 50333903 Dried organic blake kiwi fruit, a Commodity code, represents a narrow product line that state and local governments procure primarily as part of broader fresh and processed produce offerings for school nutrition programs. Recent solicitations show the code embedded within large multi-item produce bids rather than as a standalone line item — for example, Hancock County Schools' 2026–27 fresh-produce IFB listed kiwis among over 200 line items spanning berries, cruciferous vegetables, root vegetables, melons, citrus fruits, and specialty fruits. School districts and state correctional agencies dominate the issuing bodies, with school nutrition centers as the primary end users. Buy American provisions requiring at least 51 percent domestic content for processed products appear consistently across school district solicitations, though kiwis — typically imported — are not eligible for such set-asides and compete on price and availability against other specialty produce. The code shows minimal recent standalone activity; vendors pursuing this commodity should expect it as a line within multi-category food procurement RFPs and IFBs rather than as a discrete procurement opportunity.

Activity appears concentrated in the southeastern United States and Texas, with recent opportunities from Hancock County Schools (Georgia, due June 26, 2026), the City of Bridgeport Board of Education (Connecticut, due June 26, 2026), and the State of Georgia general food supplies solicitation (due June 22, 2026). The Hancock County IFB explicitly specified kiwis as part of its specialty items alongside mangos, papayas, and starfruit, with deliveries required to three school locations and a contract term running July 1, 2026 through June 30, 2027. The Texas Department of Criminal Justice cafeteria food products solicitation (IFB 304T-26-300CF, due May 4, 2026) did not prominently list kiwis in available documentation but represented a larger institutional food procurement for five geographic areas. Respondents should monitor school district nutrition RFPs across states with active procurement cycles rather than expect dedicated kiwi solicitations; competitive positioning depends on reliable domestic sourcing, compliance with HACCP and food safety certifications, and ability to meet school-year delivery schedules alongside larger produce portfolios.