UNSPSC 50527210: Non GMO empeltre olives

The variety of non GMO olives known as non GMO empeltre olives. 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 50527210 Non GMO Empeltre Olives, a Commodity code, addresses fresh produce procurement by state and local food service operators, though recent opportunities tagged under this code show minimal direct sourcing of empeltre olives specifically. Instead, the issuing bodies soliciting under this code are primarily school districts and regional food service providers purchasing broad fresh produce assortments — including fresh fruits, vegetables, and ready-to-eat produce snacks — as part of school nutrition programs, park concession operations, and healthcare facility food services. The work reflects a shift toward locally sourced, traceable produce with documented farm-of-origin, compliance with food safety and HACCP standards, and increasing emphasis on organic and specialty items. Issuing bodies include county school boards (Hancock County Board of Education in Georgia, Bartow County School System in Georgia, Madison Metropolitan School District in Wisconsin, Early County Board of Education in Georgia), county parks and recreation divisions (Collier County Board of County Commissioners in Florida), and healthcare coalitions (Marion Health Care Coalition). A local-vendor preference or geographic sourcing filter appears in multiple recent solicitations, with one school district requiring produce sourced within 400 miles and sourcing within Wisconsin. Delivery to food production centers, warehouses, and school sites between early morning hours (typically 5:00 a.m. to 7:00 a.m.) is standard, with weekly or variable delivery schedules tied to school calendars and seasonal demand.

Recent activity concentrates in Georgia and Wisconsin school nutrition programs, with additional activity in Florida and Illinois. Representative solicitations include Hancock County Board of Education's IFB for fresh produce spanning over 200 line items with a contract term from July 1, 2026 through June 30, 2027 (bids due June 26, 2026); Madison Metropolitan School District's RFB 4163 for fresh fruit and vegetable snacks with weekly procurement of approximately 5,900 servings for the USDA Fresh Fruit & Vegetable Program, sourced within 400 miles and within Wisconsin, contract term September 1 through November 30, 2026 (bids due July 29, 2026); Bartow County School System's RFP 10-2026-019 for local fresh fruits and vegetables sourced within 400 miles for the 2026-2027 school year (proposals due June 22, 2026); and Collier County Board of County Commissioners' ITN for food services at North Collier Regional Park, with a three-year contract term and local-vendor preference worth 10 evaluation points (proposals due March 6, 2025). Evaluation criteria across these opportunities consistently weight cost between 30 and 40 percent, with significant points allocated to product quality, compliance, sourcing documentation, traceability, and diverse-owned business certifications. Vendors typically must provide HACCP plans, minimum insurance coverage of $500,000 to $1,000,000, E-Verify authorization, and affirmative action documentation where applicable.