UNSPSC 50415221: Organic yellow storage onions

The variety of organic onions known as organic yellow storage onions

UNSPSC 50415221 Organic yellow storage onions, a Commodity code, spans fresh produce supply to state and local institutions—primarily school districts, health care coalitions, county parks departments, and state procurement offices purchasing food for food service operations, cafeterias, and concession facilities. The work involves sourcing and delivering fresh fruits and vegetables (including onions) that meet food-safety standards, seasonal availability constraints, and operational volume requirements, with pricing often subject to agricultural commodity fluctuations and freshness guarantees. Issuing bodies span school districts, county parks and recreation divisions, state departments of education or procurement, and regional health care coalitions. Recent solicitations show school districts as repeat buyers—Early County Board of Education sought line-by-line bids for produce and other food items supporting the National School Lunch Program and School Breakfast Program, emphasizing domestic sourcing, whole-grain options, and low-sodium formulations.

Recent activity concentrates in Georgia and Florida. Early County Board of Education (Georgia) posted a line-by-line food bid (IFB) with bids due June 8, 2026, covering approximately 300 food items across meats, poultry, dairy, vegetables, and fruits with delivery six days a week to three schools; the State of Georgia posted a separate food, supplies, and kitchen products bid (IFB) due June 22, 2026 with full scope in an attached document. Collier County Board of County Commissioners (Florida) issued an Invitation to Negotiate for food services at North Collier Regional Park due March 6, 2025, requiring a qualified food vendor to provide diverse food and beverage options across multiple venues with a local-vendor preference worth 10 evaluation points. Marion Health Care Coalition also solicited produce proposals due August 21, 2026. School districts emphasize compliance with USDA nutrition rules, domestic sourcing preferences, and food-safety documentation; parks departments focus on vendor qualifications, menu variety, and compliance with health regulations; health care coalitions prioritize delivery timelines and product freshness guarantees.