UNSPSC 50436320: Dried organic yellow jersey sweet potatoes

The variety of organic sweet potatoes known as organic yellow jersey sweet potatoes that have been dried for preservation.

UNSPSC 50436320 Dried organic yellow jersey sweet potatoes, a Commodity code, does not see meaningful recent state and local procurement activity aligned with its nominal scope. The recent opportunities tagged under this code reflect broad food procurement for institutional meal programs—school district nutrition services, corrections facilities, and child care operations—rather than procurement of dried organic sweet potatoes as a defined line item. The City of Edinburg's CACFP meal program (RFP 2026017, due August 4, 2026) solicits generic food products across proteins, fruits, vegetables, and staples without itemizing dried organic sweet potatoes; the Texas Department of Criminal Justice cafeteria food procurement (IFB 304T26300CF, due May 4, 2026, extended via Addendum No. 2) spans 382 line items of diverse proteins, grains, and staples for TDCJ distribution points but does not identify this commodity as a specified item. The Oregon Department of Corrections has posted two ITBs for dried beans (pinto and mixed varieties) in the same window—S2910000016233 in March 2026 and S2910000017140 in June 2026—indicating institutional appetite for dried legumes as shelf-stable protein sources, yet neither targets sweet potatoes specifically.

State and local buyers in this window are school districts (Fairfax County, Rockwood R-VI, Muscogee County, Savannah-Chatham, Douglas County), corrections agencies (Oregon DOC, Texas TDCJ), and city meal programs (Edinburg) across Texas, Missouri, Georgia, Virginia, and Oregon. These jurisdictions procure fresh produce, frozen entrees, staple grains, and dried legumes as high-volume commodity categories through RFP, IFB, and ITB vehicles, but no solicitation in the recent block names dried organic sweet potatoes as a line item or specification. The code's activity appears misaligned with actual procurement demand, suggesting either sparse market adoption of this specific commodity within state and local food service or systematic tagging drift from the actual scope of work.