UNSPSC 50583008: Non GMO kasumi bok choy

The variety of Non GMO chinese cabbage known as Non GMO kasumi bok choy. 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 50583008 Non GMO kasumi bok choy is a Commodity code covering procurement of non-GMO varieties of Asian leafy greens for use in institutional food service. State and local governments buying under this code are typically school districts, county parks departments, healthcare coalitions, and state purchasing offices sourcing produce for cafeteria operations, food-service concessions, and institutional meal programs. The work involves supply of fresh produce meeting specified quality, food-safety, and sourcing standards, often with seasonal availability and delivery-schedule requirements built into the contract.

Recent activity shows solicitations from school districts, county parks, state agricultural procurement offices, and healthcare organizations across Georgia, Florida, and other states. The Early County Board of Education in Georgia issued a line-by-line produce bid (IFB, due June 8, 2026) covering approximately 300+ food items including vegetables and fruits for the National School Lunch Program; Collier County Board of County Commissioners in Florida solicited food-service proposals (ITN, due March 6, 2025) for North Collier Regional Park concessions, requiring menu variety including fresh produce; Marion Health Care Coalition requested fresh fruit and vegetable proposals (due August 21, 2026); and the State of Georgia posted a bid for food and kitchen products (due June 22, 2026). Issuing bodies consistently emphasize food-safety compliance, domestic sourcing where available, and adherence to USDA nutritional specifications for school meal programs.