UNSPSC 50435207: Dried organic express yellow o-x onions

The variety of organic onions known as organic express yellow o-x onions that have been dried for preservation.

UNSPSC 50435207 Dried organic express yellow o-x onions is a Commodity code that represents a narrow, specialized dried-produce category with minimal recent state and local procurement activity directly aligned to this specific commodity specification. The single named opportunity in the past four months — the Oregon Department of Corrections bid for dried pinto and red beans (posted June 5, 2026) — reflects institutional food service procurement for correctional facilities, not sourcing of the exact onion product this code nominally covers. The remaining recent opportunities in the source block address broader food service categories: school district grocery and produce procurement (Fairfax County Public Schools Master Grocery K-12, Rockwood R-VI School District grocery items, Muscogee County and Savannah-Chatham County fresh produce, Douglas County fresh produce and eggs), child nutrition programs (City of Edinburg CACFP meal program), state food supply (Illinois quarterly food order, Georgia food supplies, Texas TDCJ cafeteria products), and cooperative purchasing for multi-district fresh produce and eggs (Douglas County GEC Buying Cooperative covering 30 Georgia districts). None of these solicitations explicitly identify dried onions as a line item; the code appears tagged to a generalized food-procurement notice that does not match the commodity itself.

State and local buyers pursuing this code should recognize a fundamental mismatch between the UNSPSC taxonomy entry and actual procurement patterns. Institutional food service — school nutrition, corrections, and child care — dominates the recent activity in dried-produce and ingredient procurement, but solicitations are structured by meal program, school district, or facility rather than by specific dried-ingredient SKUs. When dried onions do appear in state and local RFPs, they are embedded in large multi-line grocery or ingredient lists issued by school districts (Texas, Missouri, Georgia, Virginia), state corrections or welfare departments (Oregon, Texas), or child nutrition programs (Texas), with response dates typically 60–90 days from posting and awards made on lowest-responsive-bid or best-value criteria across dozens to hundreds of line items. Geographic concentration shows heavy activity in Texas, Georgia, and Oregon for food-service contracting broadly, though no jurisdiction in the recent block has posted a standalone dried-onion procurement. Vendors in this space typically compete as part of broader food-distribution or ingredient-supply agreements with firm pricing, specified shelf life, compliance with USDA or HACCP standards, and delivery to central warehouses or school sites on fixed schedules. The code itself sees infrequent standalone use; business development in this category requires tracking institutional food-service RFPs by district or agency rather than by UNSPSC ingredient code alone.