UNSPSC 50436229: Dried organic zucchini squash

The variety of organic summer squashes and summer pumpkins known as organic zucchini squash that has been dried for preservation.

UNSPSC 50436229 Dried organic zucchini squash is a Commodity code that in practice covers institutional dried legumes and bulk food staples procured by state corrections departments, educational institutions, and child nutrition programs. The recent opportunities under this code show state and local agencies buying dried beans—kidney beans, pinto beans, black beans, and red beans—in large quantities for prison food service, institutional meal programs, and child care facilities. These are bulk commodity purchases with strict USDA grading standards, food-safety compliance requirements, and palletized delivery specifications suited to high-volume kitchen operations. The issuing bodies are primarily state departments (corrections, agriculture) and municipal child nutrition programs, with procurement vehicles including competitive sealed bids, RFQs, and IFBs.

Activity concentrates in Oregon and Georgia, with recent solicitations from the Oregon Department of Corrections (approximately 42,500 pounds of pinto and red beans, due June 19, 2026), Georgia Correctional Industries (kidney beans in 880-bag increments, due October 9, 2026), and the Texas Department of Criminal Justice through the Texas Comptroller of Public Accounts (cafeteria food products including legumes, extended to May 4, 2026). The City of Edinburg, Texas, issued RFP 2026-017 for CACFP meal-program supplies including protein items and dried goods for approximately 400 children, with a Texas local-vendor preference applying to bidders within 5 percent of the lowest bid price. Oregon applies a combined 10 percent evaluation preference (5 percent for goods fabricated or processed entirely in Oregon, 5 percent for Oregon-headquartered bidders). Delivery specifications are strict: FOB destination, palletized on four-way wooden pallets, triple-cleaned beans, USDA Grade A or B with certificates, minimum shelf life of one year, and HACCP and FDA compliance required. These are not opportunistic purchases—they recur quarterly or annually on predictable cycles tied to institutional food budgets.