UNSPSC 50436853: Dried organic soybeans

The type of organic vegetable known as organic soybeans that have been dried for preservation.

UNSPSC 50436853 Dried organic soybeans, a Commodity code, does not appear in recent state and local procurement activity. The code sits within dried-bean sourcing, yet the recent opportunities in the dataset—spanning Texas child nutrition programs, Illinois institutional food services, Oregon correctional-facility bean procurement, Georgia institutional foodservice, Texas prison cafeteria supply, and multiple school districts across Georgia, Missouri, Virginia, and elsewhere—show active bidding for dried pinto beans, red beans, and generalized grocery and produce procurement, but no solicitations specifically name dried organic soybeans. The Oregon Department of Corrections issued two separate invitations for dried pinto and red beans (S2910000016233 on March 6, 2026, due March 20, 2026, for 127,500 pounds; and S2910000017140 on June 5, 2026, due June 19, 2026, for 42,500 pounds), establishing that legume sourcing for state institutions occurs regularly, yet neither sought organic varieties.

State and local procurement under dried-bean categories is driven primarily by school districts, correctional agencies, and child nutrition programs across the Southeast and Southwest—particularly Texas, Georgia, Oregon, Missouri, and Virginia—all of which emphasize cost, USDA grade standards, delivery timeliness, and compliance with child nutrition or institutional-food regulations. The absence of dried organic soybeans from recent competitive solicitations suggests either minimal institutional demand for organic legumes, sourcing through broader master-grocery or cooperative-purchasing vehicles not tagged to this specific commodity code, or procurement conducted via standing distributor agreements rather than open competitive bid. Firms seeking entry to this code should monitor school-nutrition and correctional-agency procurement channels for emerging organic or specialty-legume pilots, particularly in districts with wellness initiatives or premium institutional-foodservice programs.