UNSPSC 50591717: Dried Non GMO brookslate avocados

The variety of Non GMO avocados known as Non GMO brookslate avocados that have been dried 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 50591717 Dried Non GMO Brookslate Avocados, a Commodity code, does not appear in recent state and local procurement activity. The code shows no relevant opportunities in the available solicitation records from the past six months.

The recent opportunities tagged under or near this code span comprehensive food service procurement for school districts, state agencies, counties, and municipalities—including master grocery contracts, fresh produce bids, senior meal delivery, and bulk meal services across Connecticut, Florida, Georgia, Mississippi, Texas, and Virginia. These solicitations consistently name fresh produce categories (apples, berries, carrots, leafy greens, citrus, melons, peppers, tomatoes, specialty fruits) and processed foods, but dried non-GMO avocados do not appear as a line item in any of the detailed scopes reviewed. The City of Bridgeport's grocery RFP for the Board of Education, Hancock County Schools' fresh produce IFB, Savannah-Chatham County Schools' produce bid, and Douglas County's fresh produce and eggs RFP enumerate specific produce categories with case counts and delivery requirements; none identify dried avocados as a procurement need. School nutrition programs, state health and human services facilities, and county senior services dominate the issuing-body mix, all focused on fresh or minimally processed foods for meal service rather than shelf-stable specialty items. The geographic concentration appears heaviest in Georgia and Florida, with activity also in Connecticut, Mississippi, Texas, and Virginia, but all documented solicitations prioritize bulk fresh produce, frozen entrees, dairy, and grains over specialty dried agricultural commodities.