UNSPSC 50424804: Dried chanterelle mushrooms

The variety of mushrooms known as chanterelle mushrooms that have been dried for preservation.

UNSPSC 50424804 Dried chanterelle mushrooms is a Commodity code that encompasses specialty dried mushroom procurement for institutional food service. Recent state and local solicitations under this code reflect purchasing of dried and specialty mushroom products as components of broader food supply contracts serving correctional facilities, school nutrition programs, and child care operations. State and local governments procure dried mushrooms as ingredient staples for institutional meal preparation, typically bundled within larger food commodity packages rather than as standalone line items. The issuing bodies span state corrections departments, school districts, county school systems, and municipal child nutrition services across multiple regions. Dried mushroom procurement appears as a subordinate commodity within master grocery contracts, cafeteria food product bids, and comprehensive produce and food supply solicitations rather than as a primary or dedicated procurement vehicle.

The recent solicitations show activity concentrated in Texas, Georgia, Missouri, Oregon, Illinois, and Virginia. Representative recent opportunities include the Texas Department of Criminal Justice cafeteria food products solicitation (IFB 304T-26-300CF, due May 4, 2026, covering approximately 382 line items across multiple food categories to supply TDCJ warehouse locations); Fairfax County Public Schools Master Grocery K-12 contract (IFB 2000004323, due April 27, 2026, establishing supply to 45 schools plus distribution kitchens); Rockwood R-VI School District child nutrition grocery items (posted March 31, 2026, due April 29, 2026, covering over 900 line items); and the City of Edinburg, Texas CACFP meal program (RFP 2026-017, due August 4, 2026, for food and nonfood items serving approximately 400 children daily). These school district and corrections contracts weight cost at 30 to 50 percent of evaluation criteria and require firm fixed pricing, compliance with USDA and FDA standards, delivery to multiple locations on fixed schedules, and comprehensive insurance documentation. Pursuit of this code requires capability to supply specialty ingredients as part of larger institutional food service agreements rather than as a standalone product line.