UNSPSC 50586804: Non GMO arrow root

The variety of Non GMO vegetable known as Non GMO arrow root. 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 50586804 Non GMO arrow root is a Commodity code with minimal recent activity. State and local governments do not appear to be procuring arrow root as a standalone item under this code in current solicitations. The recent opportunities tagged to this UNSPSC show no purchase of arrow root — arrowroot or specialty starches — but rather broad institutional food procurement for school nutrition programs, fresh produce contracts, and kitchen supplies. The code designation does not align with actual buying patterns in the available opportunities.

Recent state and local solicitations in this taxonomy tier focus on fresh produce (apples, bananas, vegetables, berries), proteins, dairy, and prepared foods for child nutrition programs. Early County Schools (Georgia), Northside Independent School District (Texas), Hillsborough County Public Schools (Florida), Rockwood R-VI School District (Missouri), and the Georgia Department of Education have issued RFPs and IFBs for comprehensive food service contracts since February 2026, but none specify arrow root or arrowroot starch products. The issuing bodies span school districts, county education systems, and state agencies across Georgia, Texas, Missouri, and Florida. Without documented procurement of arrow root under this code in recent months, pursuit of this UNSPSC category presents minimal opportunity. Vendors specializing in specialty starches or ethnic food ingredients may find better alignment under broader food or ingredient commodity codes that reflect current institutional buying patterns.