UNSPSC 50594504: Dried Non GMO petite crimson lentils

The variety of Non GMO lentils known as Non GMO petite crimson lentils 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 50594504 Dried Non GMO petite crimson lentils is a Commodity code that names a single specialized legume product, but state and local procurement activity under this code shows minimal relevant recent solicitation. The code appears in the source metadata but none of the recent state and local contract opportunities actually specify or solicit dried crimson lentils; instead, the opportunities named span school nutrition programs, senior meal services, institutional food supply contracts, and meal delivery operations across multiple states that source from broad food-product catalogs encompassing vegetables, grains, proteins, and other staples without narrowing to this particular commodity.

The sourced recent opportunities include school districts and boards of education (Bridgeport Connecticut, Hancock County Georgia, Fairfax County Virginia, Bulloch County Georgia, Savannah-Chatham County Georgia, Meriden Connecticut, Douglas County Georgia), county governments (Hillsborough County Florida), state agencies (Texas Health and Human Services Commission, State of Georgia), and municipalities (City of Dallas) issuing IFBs, RFPs, and RFQs for multi-category food procurement and meal services with contract periods running through mid-2027 and estimated values ranging from $1.5 million to $17.8 million. None of these solicitations names dried crimson lentils or any specific legume commodity as a line item, suggesting the code captures a narrow ingredient input rather than a primary procurement focus at the state and local level. Pursuit of opportunities under this code would require identifying school districts, institutional food service buyers, and food distributors that build specification lists at the commodity level—a search strategy that differs materially from tracking broader food-supply RFPs where ingredient selection is delegated to vendors and respondents bid against consolidated product-line requirements rather than individual items.