Dry Pea and Bean Farming

NAICS 111130 – Dry Pea and Bean Farming encompasses the cultivation of dry edible legumes such as dry peas, lentils, chickpeas, and other dried beans, excluding soybeans and green vegetables harvested for fresh consumption. This sector involves precision agricultural practices, crop rotation systems, soil health management, and post-harvest drying and conditioning to meet food-grade standards. While primarily a commercial agricultural activity, federal procurement may involve contracts for bulk procurement of dry legumes to support nutrition programs within the Department of Agriculture’s Food and Nutrition Service, military commissaries, or federal prison food systems. These contracts typically flow through agricultural supply chains managed by federal food service contractors or direct farm-to-federal procurement initiatives under the Buy American Act and USDA’s Farm to School Program. No contractor data is available for this NAICS code, indicating limited or no direct federal contracting activity by private agricultural firms. The competitive landscape appears sparse, with few, if any, large primes or small businesses actively bidding on federal opportunities specific to dry pea and bean production. No agency data is available, suggesting that federal demand for these commodities is either absorbed indirectly through food service contractors or procured under broader agricultural or nutrition assistance programs without distinct NAICS 111130 categorization. The market context reflects low opportunity density for direct government contracting, with most demand met through indirect channels. Contractors seeking entry should explore subcontracting opportunities with food distributors serving federal institutions or align with USDA’s specialty crop initiatives. Procurement trends suggest that demand is tied to institutional nutrition standards rather than standalone agricultural contracts, making collaboration with established food service providers a more viable pathway than direct bidding.