UNSPSC 50537209: Dried non GMO cracked provencal olives

The variety of non GMO olives known as non GMO cracked provencal olives 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 50537209 Dried non-GMO cracked Provençal olives is a Commodity code that sees minimal recent state and local procurement activity; the single recent opportunity tagged to this code does not reflect the specific product line. The City of Bridgeport Department of Public Purchases issued IFB BNB052266 on June 30, 2026, for grocery items supporting the Bridgeport Board of Education's Food & Nutrition Services, but the scope spans over 1,100 line items across breakfast cereals, baked goods, frozen products, condiments, vegetables, fruits, dairy, snacks, beverages, and meats—not specialty olives. The opportunity requires Buy American compliance (minimum 51% domestic agricultural content), Healthy Hunger-Free Kids Act nutrition standards, delivery to a central warehouse and school sites on Monday through Friday, firm fixed pricing with no fuel surcharges, and blind taste testing at vendor expense; sealed bids were due June 30, 2026, with payment terms Net 45 Days and contract performance running July 1, 2026, through June 30, 2027.

This code does not generate detectable procurement velocity in state and local markets. Recent opportunities in related UNSPSC categories—fresh produce, grocery staples, food supply and distribution—show substantial activity across school districts, county systems, and state agencies in Georgia, Connecticut, Texas, Mississippi, and Florida, but dried specialty olives do not appear as a standalone line item in any recent IFB, RFP, or ITB. Vendors pursuing this code should monitor school nutrition programs and institutional food service contracts, particularly in districts with Mediterranean or international cuisine programs, but should recognize that olives when procured typically roll into broad grocery or fresh produce RFPs rather than trigger category-specific solicitations.