UNSPSC 50594608: Dried Non GMO red oak leaf lettuce

The variety of Non GMO lettuce known as Non GMO red oak leaf lettuce 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 50594608 Dried Non GMO red oak leaf lettuce (Commodity) appears rarely in state and local procurement activity. The code's nominal product — a single specialty vegetable variety — does not match the scope of recent opportunities tagged to it. State and local governments procuring under this code are primarily school districts and county boards of education buying comprehensive food service supplies for child nutrition programs, along with senior meal services and institutional food service operations. The work solicited spans fresh produce, groceries, and prepared meals rather than dried specialty lettuce specifically. Jurisdictions include Bridgeport and Meriden (Connecticut), Fairfax County (Virginia), multiple Georgia school districts (Savannah-Chatham County, Bulloch County, Douglas County), Hancock County (Georgia), Mississippi school districts, Texas health and human services facilities, and Hillsborough County (Florida). Bridgeport Board of Education's IFB for grocery items (BNB052266, due June 30, 2026) and Fairfax County Public Schools' Master Grocery K-12 contract (IFB 2000004323, due April 27, 2026) represent typical large-scale food procurement involving hundreds of line items, Buy American provisions requiring 51 percent domestic content, compliance with USDA nutrition standards and whole-grain requirements, HACCP food safety protocols, and firm fixed-price delivery to multiple school sites.

The geographic footprint spans the Southeast (Georgia, Florida, Mississippi), Mid-Atlantic (Connecticut, Virginia), and Southwest (Texas), with school nutrition programs the dominant buyer type. Recent activity concentrates in school district fresh-produce and grocery bids (Savannah-Chatham County, Hancock County, Bulloch County, Meriden, Fairfax County, Douglas County RFP SN 26-004 for fresh produce and eggs with $5.5 million estimated spend) alongside institutional food service awards for senior meals and state-supported living centers. Contract terms typically run one year with multiple renewal options, pricing remains firm fixed throughout the initial term, and awards often split among multiple vendors by commodity or location. The code shows no recent commodity-specific activity tied to dried red oak leaf lettuce; rather, it captures broad food procurement where fresh produce, proteins, dairy, and dry goods coexist on single solicitations. Vendors pursuing this code should expect large-scale, compliance-heavy child nutrition and institutional meal programs with stringent nutritional, food safety, and federal Buy American documentation requirements, rather than specialty-produce niche opportunities.