UNSPSC 50553109: Canned or jarred non GMO smyrna figs

The variety of non GMO figs known as non GMO smyrna figs that have been canned or jarred 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 50553109 Canned or jarred non-GMO Smyrna figs (Commodity) does not appear in recent state and local procurement activity. The eight opportunities posted between May and October 2026 in the dataset represent food service procurement by school districts, counties, state health and corrections agencies, and municipal nutrition centers, but none specifically solicit canned or jarred figs—whether GMO or non-GMO, Smyrna or otherwise. The active categories under recent solicitations span fresh produce (apples, berries, citrus, melons, leafy greens), canned vegetables and proteins, frozen entrees, dairy, bakery items, and dried fruit products, but preserved figs do not appear among the line items or scopes documented.

The absence of recent fig solicitations across this sample of state and local buyers—which includes Georgia school districts and county offices, Texas corrections and health agencies, Oregon corrections, Illinois veterans homes, Connecticut municipal schools, and other jurisdictions—suggests either minimal regular procurement of this commodity, procurement through cooperative purchasing agreements or standing contracts not reflected in new RFP or IFB postings, or specification preferences for other canned and preserved fruits. A vendor pursuing this code should conduct targeted outreach to institutional food service procurement offices, particularly correctional systems and long-term care facilities where shelf-stable fruit items anchor nutrition menus, to understand whether demand exists through channels outside formal competitive solicitation.