UNSPSC 50334304: Dried organic champagne loquats

The variety of organic loquats known as organic champagne loquats that have been dried for preservation.

UNSPSC 50334304 Dried organic champagne loquats is a Commodity code that nominally names a single specialty dried fruit product, yet the recent state and local solicitations tagged with this code show little activity directly purchasing that item. Instead, the opportunities in the dataset overwhelmingly reflect procurement of broad fresh produce, grocery, and food-service commodities for school nutrition programs, correctional facilities, and other public agencies. The mismatch between the code's narrow product name and the scope of actual buying suggests either inconsistent coding at the issuing-body level or a data artifact; the code does not appear to track meaningful specialty-loquat procurement volume at state and local government.

School districts dominate the issuing-body mix, with recent activity concentrated in Georgia (Hancock County Schools, Liberty County Schools, Savannah-Chatham County Public School System, Douglas County School System), Connecticut (City of Bridgeport), Missouri (Rockwood R-VI School District), and Virginia (Fairfax County Public Schools), alongside correctional and detention facilities in Texas, California, and Georgia. Representative recent opportunities include Hancock County Schools' June 2026 IFB for fresh produce spanning over 200 line items (apples, berries, cruciferous vegetables, melons, citrus, specialty fruits) due June 26, 2026; Fairfax County Public Schools' April 2026 IFB for Master Grocery K-12 requiring sealed bids on a minimum of 76 grocery items with delivery to 45 schools due April 27, 2026; and the County of Santa Clara's February 2026 ITB for dried fruits and nuts (raisins, cranberries, tropical fruit mix, walnuts, pecans) supporting correctional food services due February 5, 2026. Buy American provisions requiring minimum 51 percent domestic agricultural commodity content are standard across school nutrition solicitations, and competitive awards typically go to the lowest responsive and responsible bidder with evaluation weighting price, vendor experience, and compliance with USDA and food-safety standards.