UNSPSC 50414001: Organic basil

The variety of organic herbs known as organic basil

UNSPSC 50414001 Organic basil, a Commodity code, covers fresh produce supply for institutional food service, particularly leafy herbs and specialty vegetables used in school cafeterias, state-supported living facilities, hospitals, and correctional institutions. State and local governments procure organic basil and related fresh produce through school districts, state health and human services agencies, and correctional facilities. Recent solicitations show that organic basil typically appears as one line item within broader fresh produce or grocery procurement—the code itself does not drive standalone specialty-herb contracts, but rather sits within master grocery or supplemental food solicitations covering dozens or hundreds of produce, dairy, protein, and consumable items.

Activity under the code concentrates among school districts and state-agency food service operations in Texas, Georgia, Missouri, Illinois, and Virginia. Representative recent opportunities include Fairfax County Public Schools' Master Grocery K-12 contract (IFB 2000004323, response due April 27, 2026) covering weekly produce and grocery delivery to 45 schools and seven distribution kitchens; the Douglas County School System's Fresh Produce and Eggs RFP (SN 26-004, response due March 4, 2026) with estimated annual spending of $4.4 million across 30 school districts in Georgia; Texas Health and Human Services Commission's supplemental food solicitation (IFB HHS0016792V2, response due March 19, 2026) covering 210 line items including fresh, frozen, and specialty produce for state hospitals and supported living centers with a maximum contract value of $4.5 million over three years; and Rockwood R-VI School District's Child Nutrition Services Grocery Items RFP (response due April 29, 2026) encompassing over 900 line items serving nearly 7,000 daily lunch participants. Pricing is typically firm fixed for the contract period, delivery windows are narrow (often 7:30 a.m. to 2:00 p.m. weekdays), and volumes are forecast annually based on meal counts, with evaluation emphasizing compliance with specifications and best value rather than price alone.