UNSPSC 50536302: Dried non GMO early champagne rhubarb

The variety of non GMO rhubarb known as non GMO early champagne rhubarb that has 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 50536302 Dried non-GMO early champagne rhubarb is a Commodity code with minimal recent state and local procurement activity aligned to its specific product definition. State and local buyers across school districts, county nutrition programs, and state food service operations are soliciting fresh and processed food items, groceries, produce, and meal services at scale, but recent opportunities do not surface dried rhubarb as a line item or procurement focus. The Douglas County School System (Georgia), Hancock County Board of Education (Georgia), Savannah-Chatham County Public School System (Georgia), Fairfax County Public Schools (Virginia), Bulloch County Board of Education (Georgia), Meriden Public Schools (Connecticut), and the City of Bridgeport Board of Education (Connecticut) have all posted fresh produce, grocery master contracts, and comprehensive food-supply solicitations since January 2026; the Texas Health and Human Services Commission and Hillsborough County Board of County Commissioners (Florida) have solicited food and consumable products and senior meal services. None of these opportunities identify dried non-GMO early champagne rhubarb or dried rhubarb in any form as a specified or sought commodity.

Recent activity shows state and local procurement officers purchasing fresh produce (apples, berries, leafy greens, root vegetables, citrus, melons), packaged grocery items, eggs, dairy, proteins, and prepared meal services under broader food-service and school-nutrition codes. The Douglas County RFP for Fresh Produce and Eggs (posted February 4, 2026, due March 4, 2026) spans 30 school districts with an estimated annual spend of $5.5 million across produce line items; the Fairfax County Public Schools Master Grocery K-12 solicitation (posted April 6, 2026, due April 27, 2026) covers 76+ items across multiple schools; and the Meriden Public Schools commercial and USDA Foods procurement (RFP 026-41, posted March 3, 2026, due February 25, 2026, contract value approximately $3.1 million) explicitly lists beef, poultry, cheese, dairy, fresh produce, frozen items, and condiments, with no reference to dried specialty fruits. The code shows little current pursuit opportunity.