UNSPSC 50593101: Dried Non GMO chinese chives

The variety of Non GMO chives known as Non GMO chinese chives 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 50593101 Dried Non GMO Chinese Chives (Commodity) does not appear in recent state and local procurement activity. The code's nominal scope—a specific ingredient commodity—diverges sharply from the opportunities tagged under it, which are comprehensive food service solicitations spanning hundreds of line items for school nutrition programs, senior meal delivery, institutional food service, and catering. No recent state or local RFP, RFQ, IFB, or ITB has solicited dried non-GMO Chinese chives as a discrete line item or as the primary commodity being purchased.

The recent opportunities in the dataset—including Bridgeport Board of Education's grocery bid (1,100+ line items), Texas HHSC food and consumable products, Hancock County Schools fresh produce, Hillsborough County senior meals ($17.8 million over three years), Douglas County School System fresh produce and eggs, and Fairfax County Public Schools master grocery—treat food procurement as integrated, multi-category supply contracts where individual ingredients are embedded within broader frameworks of nutritional compliance, Buy American requirements, and delivery logistics. Dried spices and specialty produce items, when present, are typically buried in specification sheets as minor line items within larger competitive solicitations, not standalone procurement targets. The frequency and dollar volume of state and local food service activity remain substantial, but the granularity of individual ingredient procurement at the commodity UNSPSC level does not surface in current opportunities. Firms pursuing the food-service supply chain should focus on family-level (80 or 90-series produce and prepared foods) and class-level codes that encompass broader food categories, where recent school district, institutional, and county activity concentrates.