UNSPSC 50416848: Organic precocious corn

The variety of organic corn known as organic precocious corn

UNSPSC 50416848 Organic precocious corn, a Commodity code, shows minimal recent activity aligned to its nominal scope. State and local governments procuring under this code are primarily sourcing fresh produce for food service operations — school districts, county parks departments, healthcare coalitions, and state procurement offices buying vegetables, fruits, and related food items for institutional dining, concessions, and meal programs. The issuing bodies span school districts (Early County Board of Education), county governments (Collier County Board of County Commissioners), state departments (State of Georgia), and specialized healthcare entities (Marion Health Care Coalition). The work involves vendor selection through ITN, RFP, and IFB processes for delivery of fresh produce meeting food-safety compliance, seasonality constraints, and operational volume requirements across multiple institutional settings.

Recent activity appears concentrated in Georgia and Florida. The Early County Board of Education (Georgia) posted an IFB on May 11, 2026 with a June 8, 2026 bid deadline for approximately 300+ food items including vegetables and fruits for the National School Lunch Program and School Breakfast Program, with contract performance July 1, 2026 through June 30, 2027 and potential renewal for additional one-year terms. Collier County Board of County Commissioners (Florida) issued an Invitation to Negotiate on October 8, 2026 for food services including concession operations at North Collier Regional Park, due March 6, 2025, with a local-vendor preference worth 10 evaluation points and a three-year contract term plus two one-year renewal options. Marion Health Care Coalition also solicited produce proposals due August 21, 2026 for the 2026-2027 contract period. The State of Georgia posted a general food, supplies, and kitchen products bid on May 15, 2026 with a June 22, 2026 deadline. The code's recent posting volume remains low relative to broader food-service procurement activity in state and local contracting.