UNSPSC 50415203: Organic boiling onions

The variety of organic onions known as organic boiling onions

UNSPSC 50415203 Organic boiling onions, a Commodity code, describes fresh produce items that state and local governments procure for food service operations across parks, schools, healthcare facilities, and state agencies. The recent solicitations under this code show state and local buyers purchasing fresh vegetables and produce as components of broader food-service contracts — specifically, onions and other fresh produce as part of meal programs, concession operations, and institutional food supply. The issuing bodies include county parks and recreation divisions, school boards, state procurement offices, and healthcare coalitions. These organizations typically solicit produce through competitive bids or proposals specifying quality standards, delivery schedules, volume requirements, food-safety compliance, and seasonal pricing adjustments. Vendors must meet freshness guarantees, temperature control, state documentation requirements (such as milk fat and bacteria counts when applicable), and often comply with Buy American provisions and whole-grain or low-sodium preferences where food programs receive federal funding.

Recent activity spans multiple states and jurisdictional types. Collier County (Florida) issued an Invitation to Negotiate in October 2026 for food services at North Collier Regional Park with proposals due March 6, 2025, including concession operations that would source fresh produce. Marion Health Care Coalition (location not specified in the source) sought produce proposals with an August 21, 2026 deadline. Early County Board of Education (Georgia) posted a line-by-line food bid on May 11, 2026 due June 8, 2026, covering approximately 300 food items including fresh vegetables and fruits for the National School Lunch Program and School Breakfast Program across three schools. The State of Georgia posted a general food, supplies, and kitchen products bid on May 15, 2026 due June 22, 2026. School districts and county food-service programs represent the primary buyers under this code, with emphasis on domestic sourcing, compliance with USDA whole-grain and nutrition standards, and firm pricing that includes transportation to multiple sites.