UNSPSC 50411806: Organic black beans

The variety of organic beans known as organic black beans

UNSPSC 50411806 Organic black beans, a Commodity code, captures fresh and processed produce items that state and local governments buy for food service operations, including schools, parks, health care facilities, and state institutions. Recent solicitations show that the code encompasses fresh produce deliveries, prepared food ingredients, and pantry staples across diverse venues. State and local issuing bodies pursuing this code include school districts, county parks departments, health care coalitions, and state procurement offices. The work ranges from competitive line-item bidding for National School Lunch Program compliance to invitation-to-negotiate (ITN) concession food service at regional parks, with vendors typically responsible for meeting food safety standards, temperature controls, product freshness guarantees, and domestic sourcing preferences where applicable.

Recent activity spans Georgia and Florida. The State of Georgia issued a food, supplies, and other kitchen products bid (solicitation PE55645NONST2026000000009) due June 22, 2026. Early County Board of Education in Georgia solicited line-by-line food bids for school lunch and breakfast programs (solicitation PE55045NONST2027000000006, due June 8, 2026) covering approximately 300 food items including vegetables and fruits with emphasis on whole-grain, low-sodium, and domestic sourcing. Collier County Board of County Commissioners in Florida issued an ITN for food services at North Collier Regional Park (solicitation 258360, due March 6, 2025) requiring diverse food and beverage options across concession facilities. Marion Health Care Coalition in Florida sought produce proposals for the 2026-2027 contract period (solicitation SP0040000017708, due August 21, 2026). School districts and county parks departments drive the bulk of recent activity, with contracts typically running annual or multi-year terms and emphasizing compliance with USDA nutrition standards, food safety certification, and local or domestic vendor preferences.