UNSPSC 50594109: Dried Non GMO dill

The variety of Non GMO herbs known as Non GMO dill that has 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 50594109 Dried Non GMO dill, a Commodity code, does not reflect meaningful recent state and local procurement activity. The code nominally covers dried culinary herbs, yet the nine recent opportunities posted under or near this classification span broad food service procurement for schools, state facilities, and correctional institutions—encompassing proteins, produce, dairy, frozen entrees, snacks, and consumable supplies rather than specific dried herbs. The source records show no dedicated solicitation for dried dill or comparable herb products; when dill or herbs appear, they are line items within much larger grocery or food supply RFPs rather than the focus of procurement. State and local food service buyers—primarily school districts, state health and human services agencies, and departments of corrections—use this tier of the UNSPSC taxonomy to tag comprehensive food orders, but the actual purchasing activity does not segment down to individual dried spices or herbs as standalone contract items.

Geographic activity concentrates in Texas, Georgia, Missouri, Illinois, and Virginia, driven by large school district and state agency food service operations. Recent opportunities include the Texas Health and Human Services Commission's supplemental food and consumables IFB for state hospitals and supported living centers (due July 13, 2026, with historical annual spend of $1.5 million and maximum three-year potential of $4.5 million), the Fairfax County Public Schools Master Grocery K-12 term contract RFP (bid due April 27, 2026), the Rockwood R-VI School District child nutrition services grocery RFP covering over 900 line items (due April 29, 2026), and the Texas Department of Criminal Justice cafeteria food products IFB for multiple warehouse locations across five geographic areas (extended to May 4, 2026). These procurement vehicles award to single or multiple food service distributors on a line-item or comprehensive basis, but none isolate dried herbs as a distinct procurement focus. For business development, this code does not currently support a viable pursuit strategy focused on dried dill; vendors should monitor broader food service and grocery supply categories where herbs may appear as minor line items within institutional food buying, or track whether future activity at this code tier narrows to spice or herb-specific procurement.