UNSPSC 50523603: Non GMO burger grapes

The variety of non GMO wine grapes known as non GMO burger 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 50523603 Non GMO burger grapes (Commodity) shows no relevant recent state and local procurement activity — the single code-tagged opportunity posted under it solicits petite bananas, which falls outside the code's nominal scope. State and local jurisdictions are not currently buying non-GMO burger grapes through this taxonomy code.

The mismatch between the code name and actual solicited work signals either a data-entry error in the tagging system or dormancy in this specific commodity line. Interested vendors pursuing grapes or similar specialty produce should monitor fresh fruit and vegetable codes at the Family and Class tier, where active school nutrition programs across Georgia and Texas are sourcing comprehensive produce contracts through RFPs, RFQs, and IFBs. School districts including Madison Metropolitan (Wisconsin), Hancock County (Georgia), Bulloch County (Georgia), Liberty County (Georgia), Muscogee County (Georgia), Savannah-Chatham County (Georgia), Glynn County (Georgia), McAllen Independent (Texas), Austin Independent (Texas), and Douglas County cooperative members (Georgia) are actively awarding multi-year produce supply agreements with typical contract values ranging from $78,000 to $4.4 million, driven by federal school lunch program funding and farm-to-school initiatives. If non-GMO burger grapes represent a planned product line, realignment to the appropriate produce family code and outreach to school nutrition departments during their summer and fall procurement cycles would establish stronger visibility.