UNSPSC 50414102: Organic collard greens

The variety of organic kale known as organic collard greens

UNSPSC 50414102 Organic collard greens (Commodity) represents a narrow specialty produce line item that state and local governments procure primarily through school nutrition and institutional food service channels rather than as a standalone commodity. Recent solicitations show that organic collard greens are bundled within broader fresh produce contracts serving student meal programs, with school districts specifying produce requirements by item line rather than purchasing single vegetables in isolation. The code sees activity across state agencies and school districts, with the latter representing the dominant buyer category; no standout repeat buyers emerge from recent competitive notices, though the pattern of school nutrition procurement—particularly in Georgia, Texas, and Missouri—suggests the code sits within the larger institutional produce supply chain.

State and local procurement under this code occurs primarily in Georgia and Texas, with secondary activity in Florida and Missouri based on recent RFP and IFB notices. Representative recent opportunities include the Early County Board of Education (Georgia) soliciting line-by-line bids for food and non-food products supporting the National School Lunch Program and School Breakfast Program across three schools, with proposals due June 8, 2026 (RFP PE55045NONST2027000000006); Bulloch County School District (Georgia) issuing an Invitation for Proposal for locally-grown produce including collard greens and other items within 200 miles of Bulloch County, with bids due May 4, 2026 (IFP PE55612NONST2027000000031); and Austin Independent School District (Texas) soliciting fresh produce supply through RFP 26RFP034 with a proposal deadline of March 11, 2026. Across these opportunities, collard greens typically appear as one line item within 60–72 total produce categories, with pricing submitted per case or per unit and delivery required to multiple school sites on weekly or biweekly schedules during the school year. Vendors must comply with USDA Buy American provisions, maintain HACCP certification, carry general liability insurance, and demonstrate food safety compliance; many districts explicitly prefer domestic or locally-grown produce when cost and quality are comparable.