UNSPSC 50532802: Dried non GMO waxy currants

The variety of non GMO currants known as non GMO waxy currants that have been dried for preservation. 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 50532802 Dried non-GMO waxy currants is a Commodity code that state and local governments procure primarily as components within broader school nutrition and institutional food service solicitations rather than as standalone line items. The code appears in the taxonomy of food service purchases, but the recent state and local opportunities show that dried currants are typically embedded within comprehensive grocery, produce, or meal-service contracts that span hundreds of line items across breakfast staples, fruits, vegetables, proteins, dairy, snacks, and condiments. School districts are the primary issuing bodies using this code, including Bridgeport Board of Education (Connecticut), Hancock County Board of Education (Georgia), Fairfax County Public Schools (Virginia), Bulloch County Board of Education (Georgia), Savannah-Chatham County Public School System (Georgia), Meriden Public Schools (Connecticut), Douglas County School System (Georgia), and Pascagoula-Gautier School District (Mississippi). A handful of state-level and county-level institutional food service buyers also appear—Texas Health and Human Services Commission's El Paso State Supported Living Center, the State of Georgia, and Hillsborough County's senior meal program—but school districts dominate the recent posting activity. These jurisdictions issue primarily Invitations for Bid (IFB) and Requests for Proposal (RFP) for food service supply contracts governed by National School Lunch Program requirements, Buy American provisions, federal nutrition standards including the Healthy Hunger-Free Kids Act, and HACCP food safety compliance.

Recent activity is concentrated in the South, particularly Georgia (Douglas County, Bulloch County, Savannah-Chatham, and State of Georgia procurement), with secondary concentration in the Southeast and mid-Atlantic (Connecticut, Virginia, Mississippi, Florida, Texas). Representative opportunities include Bridgeport Board of Education's grocery procurement (IFB BNB052266, June 30, 2026 due date) spanning over 1,100 line items with Buy American and nutrition-standards compliance; Hancock County Board of Education's fresh-produce IFB (June 26, 2026 due date) covering 200-plus produce line items across schools in Georgia; Fairfax County Public Schools' Master Grocery K-12 contract (IFB 2000004323, April 27, 2026 due date) requiring minimum 76 items across 45 schools and seven distribution kitchens; and Douglas County School System's food-supply RFP (PE64810NONST2026000000046, February 18, 2026 due date) for a $9 million annual main-line food distributor to 32 schools serving 25,500 students. The recent opportunities demonstrate that dried currants, when procured under this code, are purchased as part of comprehensive food-service contracts requiring firm fixed pricing (often for 12-month periods), compliance with detailed nutritional labeling and ingredient specifications, delivery to multiple school sites on fixed schedules, and vendor qualifications including insurance minimums ($500,000 to $2,000,000 general liability), business experience of three to five years, and food-safety certifications such as HACCP plans and recall procedures.