UNSPSC 50586009: Non GMO savoy spinach

The variety of Non GMO spinach known as Non GMO savoy spinach. 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 50586009 Non GMO savoy spinach, a Commodity code, does not map to meaningful recent state and local procurement activity. The code nominally covers a single produce item (non-GMO savoy spinach), but the recent opportunities block shows no solicitations requesting savoy spinach specifically—GMO status or otherwise. State and local food service procurement under related produce codes targets comprehensive fresh-produce categories and mixed vegetable assortments, not single-item sourcing.

The recent opportunities reflect heavy activity in school nutrition procurement across Georgia, Texas, Missouri, and Florida, where districts and county school systems are issuing RFPs, RFQs, IFBs, and ITBs for broad fresh-produce supply contracts serving 60+ school sites each, with annual contract values reaching $4.4 million (Douglas County School System via GEC Buying Cooperative, RFP SN 26-004, March 4, 2026 deadline). These solicitations name dozens of line items—apples, bananas, peppers, broccoli, carrots, leafy greens, eggs—and emphasize USDA compliance, HACCP certification, Buy American preferences, and cost-plus or firm fixed-price models with annual price adjustments tied to USDA market indices. The code as defined—a single non-GMO spinach variety—does not align with the bundled, multi-item procurement pattern dominating school nutrition RFPs. Vendors pursuing state and local food service work should track higher-tier family and class codes (such as fresh vegetables generally) rather than commodity codes for individual produce varieties, as solicitations are structured to award across multiple line items and often to multiple vendors based on lowest qualified pricing per category.