UNSPSC 50521803: Non GMO red barberries

The variety of non GMO barberries known as non GMO red barberries. This means that they are produced without the use of methods that genetically modify organisms by means that are not possible under natural conditions. Such methods include cell fusion, microencapsulation and macro-encapsulation, and recombinant DNA technology (including gene deletion, gene doubling, introducing a foreign gene, and changing the positions of genes when achieved by recombinant DNA technology).

Traditional methods of breeding, conjugation, fermentation, hybridization, in vitro fertilization, or tissue culture are considered to be non-GMO.

UNSPSC 50521803 Non GMO red barberries is a Commodity code that describes specialty food ingredients procured by state and local governments, but the recent state and local opportunities block contains no solicitations for non-GMO red barberries or close substitutes. The recent opportunities instead show school districts, county parks, healthcare coalitions, and state departments soliciting fresh produce in broad categories — petite bananas, mixed fresh fruits and vegetables, local seasonal produce, and comprehensive food-service packages — but none of the records name barberries as a line item or supply category. School districts dominate the issuing bodies in the records, with Madison Metropolitan School District posting two separate RFBs in July 2026 for petite bananas and fresh fruit and vegetable snacks, Hancock County Board of Education posting an IFB for over 200 line items of fresh produce in June 2026, Bartow County School System posting an RFP for local fresh fruits and vegetables in May 2026, and Early County Board of Education posting a line-by-line food bid in May 2026. Collier County parks and Marion Health Care Coalition also appear as occasional buyers of produce and food services. Georgia, Wisconsin, and regional localities show the most recent activity.

The absence of any recent solicitation for non-GMO red barberries under this code suggests either that the commodity sees minimal state and local procurement activity or that jurisdictions tag such specialty items under different codes or absorb them into broader fresh-produce contracts. None of the opportunities in the block reference barberries, specialty dried fruits, or ingredient-level food sourcing. A firm evaluating this code should treat it as inactive for state and local procurement purposes based on this dataset; pursue instead the broader fresh-produce and school-nutrition codes under which school districts and county parks actively solicit fresh fruits and vegetables.