UNSPSC 50336500: Dried organic sapotes

The type of organic fruit known as organic sapotes that have been dried for preservation.

UNSPSC 50336500 Dried organic sapotes is a Class code that encompasses dried fruit products used in institutional food service, though recent state and local procurement activity under this code shows minimal direct solicitation for sapotes specifically. Instead, the code appears tagged on broader food-supply and produce contracts where dried fruit may be one line item among many commodity categories. School districts, county detention facilities, and state correctional agencies are the primary buyers, procuring dried fruits as part of comprehensive nutrition programs serving student populations and incarcerated individuals. The work involves specification of dried fruit products meeting USDA grade standards, nutritional requirements (often 110–125 calories per serving with zero added sugars), and food safety compliance including HACCP plans and recall procedures, with vendors managing inventory, delivery logistics on FOB Destination terms, and firm fixed pricing for contract periods typically spanning one to five years.

Recent activity centers in Georgia, California, and Texas. The County of Santa Clara, California, issued ITB-PRC-FY26-0617 for dried fruits and nuts (dried raisins, cranberries, tropical fruit mix, walnuts, and pecans) on an all-or-none basis with a five-year term and February 5, 2026 response deadline. The Texas Department of Criminal Justice procured dried prunes under Bid No. IW236532 (U.S. Grade B, 60–70 count, 1,400-box minimum order) with delivery to Corpus Christi and a February 20, 2026 deadline, though this opportunity appears to have already closed. Broader school-district food contracts in Georgia—such as Hancock County Schools (IFB #SN002-2027, June 26, 2026 due date) and Liberty County Board of Education (IFB for Food, April 29, 2026 due date)—encompass dried fruit items within larger fresh and processed produce line items but do not isolate dried sapotes as a distinct procurement line. The code shows activity primarily through inclusion in multi-commodity institutional food contracts rather than standalone dried-sapote sourcing, and near-term opportunities appear limited to the Santa Clara County and TDCJ procurements already underway or closed.