UNSPSC 50432208: Dried organic tokyo bunching onions

The variety of organic bunching onions known as organic tokyo bunching onions that have been dried for preservation.

UNSPSC 50432208 Dried organic tokyo bunching onions, a Commodity code, shows minimal alignment between its nominal scope and recent state and local procurement activity. The source provides no recent solicitations specifically for dried organic tokyo bunching onions or any dried onion products. The nine recent opportunities posted between January and July 2026 span fresh produce, dried beans, cafeteria food products, and master grocery contracts for school nutrition and correctional facilities, but none target this specialty dried produce item. This code does not reflect active procurement demand in state and local markets during the first half of 2026.

The recent activity across related food-service procurement codes demonstrates robust demand from school districts, correctional agencies, and child nutrition programs across multiple states. The Douglas County School System in Georgia issued dual RFPs for fresh produce and eggs (estimated $4.4 million for Area One) and food supply and distribution services (estimated $9 million annually) through the GEC Buying Cooperative. Fairfax County Public Schools in Virginia solicited a Master Grocery K-12 term contract covering direct delivery to 45 schools plus seven distribution kitchens on a weekly basis. Rockwood R-VI School District in Missouri procured over 900 grocery line items supporting approximately 6,900 daily lunch participants. Texas agencies—the Texas Department of Criminal Justice through the Statewide Procurement Division and the City of Edinburg for CACFP meal service—issued IFBs for diverse food products requiring FOB delivery to multiple warehouse and school locations. The Oregon Department of Corrections solicited dried pinto and red beans (42,500 pounds) and appears as a repeat buyer. These opportunities indicate that state and local food procurement favors fresh and commodity staples (produce, proteins, grains, dried beans) delivered at scale to institutional food service operations, not specialty organic dried produce items.