UNSPSC 50523437: Non GMO flame grapes

The variety of non GMO table grapes known as non GMO flame grapes. 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 50523437 Non-GMO flame grapes, a Commodity code, shows a mismatch between its nominal scope and actual recent state and local procurement activity. The source contains no recent opportunities explicitly soliciting flame grapes or other specialty grape varieties under this code. Instead, the recent opportunities block documents school district procurement for broad fresh produce categories — bananas, apples, berries, vegetables, and assorted fruits — issued by school nutrition departments across multiple states. While grapes appear as line items in several produce contracts (notably red and green seedless grapes in the Glynn County Board of Education bid and berry categories in Liberty County and other districts), no solicitation targets flame grapes specifically, and no opportunity is tagged to this eight-digit code.

The code generates no decision-relevant recent activity. School districts and county boards of education in Georgia, Texas, Florida, and Wisconsin are actively procuring fresh produce for the National School Lunch Program and USDA Fresh Fruit and Vegetable Program, but their RFQs, RFBs, and ITBs address commodity bundles covering dozens of produce line items at firm fixed prices or USDA-indexed pricing rather than single-varietal specialty items. Skip this code in favor of broader fresh-produce family and class codes that capture the actual procurement volume and repeating buyer base in institutional food service.