UNSPSC 50582802: Non GMO lucullus chard

The variety of Non GMO chard known as Non GMO lucullus chard. 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 50582802 Non GMO lucullus chard is a Commodity code with minimal recent activity in state and local procurement. The code nominally describes a specific produce item, but the recent opportunities posted under it span a much broader category of fresh produce and food service supplies that state and local governments actually procure at scale. School districts dominate the issuing bodies, supplemented by state purchasing offices and county school systems. Representative recent solicitations include the Early County Board of Education's (Georgia) line-by-line food bid for the National School Lunch and School Breakfast Programs with response due June 8, 2026 (ITB format), the State of Georgia's Invitation for Bid #4 2027-2026 for fresh produce with response due May 27, 2026, Northside Independent School District (San Antonio, Texas) RFP 2026-048 for fresh produce compliant with USDA Child Nutrition Reimbursable standards (due May 7, 2026), and Hillsborough County Public Schools (Tampa, Florida) RFP for fresh specialty fruits and vegetables under the USDA Fresh Fruit and Vegetable Program with estimated annual budget of $600,000 (due March 11, 2026).

Recent activity concentrates in Georgia and Texas, with secondary activity in Florida and Missouri. The mix reflects institutional food service contracting: school nutrition programs (the largest share), state agency commissaries, and regional cooperative purchasing vehicles such as the GEC Buying Cooperative serving 30 districts. Scope spans fresh whole produce (apples, bananas, leafy greens, peppers, tomatoes, citrus), pre-cut and prepared items, eggs, and ancillary supplies. Evaluation criteria across opportunities emphasize price (typically 30–50 points), vendor qualifications and experience (often requiring three to five years in institutional food service), HACCP certification and food safety compliance, Buy American compliance, delivery performance and temperature control, and alignment with child nutrition program priorities such as whole grains, low sodium, and domestic sourcing. Contracts typically run July 1 through June 30 with renewal options of one to four additional years. Payment terms are generally Net 30 to Net 40. The code shows steady school-lunch seasonal demand but no indication of set-asides for disadvantaged vendors, and most opportunities specify open competition to all qualified respondents.