UNSPSC 50533900: Dried non GMO kiwi fruits

The type of egg-shaped kiwi fruit has a furry brownish green skin and firm, translucent green flesh with edible purple-black seeds at the centre. 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 50533900 Dried non GMO kiwi fruits is a Class code that nominally names a single dried-fruit commodity, but state and local procurement activity under this code does not focus on kiwis in isolation. Instead, opportunities tagged with this code span broad fresh produce and comprehensive grocery procurement for school nutrition programs, senior meal services, and institutional food operations. The recent solicitation record shows school districts and counties buying kiwis as line items within expansive fresh produce contracts—often alongside apples, berries, leafy greens, and root vegetables—rather than as standalone procurement targets. Issuing bodies include school districts (Hancock County Board of Education in Georgia, Fairfax County Public Schools in Virginia, Bulloch County Board of Education in Georgia, Savannah-Chatham County Public School System in Georgia, Meriden Public Schools in Connecticut, Douglas County School System in Georgia, Pascagoula-Gautier School District in Mississippi), county governments (Hillsborough County Board of County Commissioners in Florida), city governments (City of Bridgeport in Connecticut, City of Dallas in Texas), and state agencies (Texas Health and Human Services Commission, State of Georgia). School nutrition programs dominate the purchasing pattern, with fresh produce contracts recurring annually to support K-12 meal services. Institutional food service for seniors and state-supported facilities also appears, though less frequently than school-based demand.

Geographic activity concentrates in the Southeast—particularly Georgia, Florida, and Connecticut—with secondary presence in Texas, Virginia, and Mississippi. Representative recent opportunities include Hancock County Board of Education's IFB for fresh produce with a June 26, 2026 bid deadline covering over 200 line items of produce including kiwis, mangos, and specialty fruits for the 2026-27 school year; Fairfax County Public Schools' IFB 2000004323 for Master Grocery K-12 due April 27, 2026, requiring bidders to supply 45 schools plus distribution centers with grocery and produce products; Douglas County School System's RFP SN 26-004 through the GEC Buying Cooperative for fresh produce and eggs covering 30 districts across Georgia with approximately $5.5 million in combined estimated annual spending and a March 4, 2026 proposal deadline; and the City of Bridgeport Department of Public Purchases' IFB BNB052266 for grocery items supporting the Board of Education's Food & Nutrition Services with over 1,100 line items and a June 30, 2026 deadline. Buy American requirements mandating minimum domestic agricultural content (typically 51 percent) are standard across these solicitations. All contracts impose firm fixed pricing for initial terms, HACCP food safety plans, comprehensive liability insurance, nutritional compliance with federal school meal standards, and delivery schedules—typically Monday through Friday between early morning and early afternoon to designated school sites or institutional facilities.