UNSPSC 50424815: Dried portobella mushrooms

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

UNSPSC 50424815 Dried portobella mushrooms, a Commodity code, reflects minimal direct procurement activity under this specific code at the state and local level; recent opportunities in the source dataset do not feature dried portobella mushrooms as a distinct line item or solicitation focus. The code sits within a broader family of food products that state and local governments purchase for institutional food service, including school nutrition programs, corrections departments, and child care facilities, but the available recent solicitations emphasize fresh produce, dried beans, and bundled grocery categories rather than specialty dried mushrooms as a standalone commodity.

State and local food-service procurement—particularly for school districts, corrections departments, and child nutrition programs—concentrates on high-volume staples and fresh produce with firm pricing, USDA compliance certification, and weekly or daily delivery schedules. Recent solicitations from the Oregon Department of Corrections (dried pinto and red beans, March and June 2026), Fairfax County Public Schools (Master Grocery K-12, April 2026), Rockwood R-VI School District in Missouri (Child Nutrition Services grocery items, March 2026), the City of Edinburg, Texas (CACFP meal program, July 2026), and multiple Georgia school districts and the State of Georgia (fresh produce and kitchen products, February through May 2026) demonstrate that purchasing bodies in Texas, Virginia, Missouri, Oregon, Georgia, and Illinois prioritize competitive bidding for broad food categories with cost-plus-index pricing, ingredient certifications, and delivery performance bonding. The absence of dried portobella mushrooms as a named line item across these representative opportunities suggests the code carries limited commercial procurement velocity in the state and local market at present. Vendors evaluating this code should monitor whether specialty or ethnic-cuisine food programs in larger districts or institutional kitchens begin to specify dried mushrooms or whether produce-bundling vendors begin to stock and bid the item as a secondary SKU within broader fresh and dried produce contracts.