UNSPSC 50595203: Dried Non GMO boiling onions

The variety of Non GMO onions known as Non GMO boiling onions 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 50595203 Dried Non GMO boiling onions is a Commodity code representing a single product line within the broader food service and school nutrition supply ecosystem. State and local procurement activity under this code reflects purchases by school districts and state agencies seeking dried onion products as components of larger food supply contracts rather than standalone commodity procurements. The actual buying pattern shows dried non-GMO boiling onions embedded within comprehensive grocery, fresh produce, and food distribution solicitations where multiple produce and vegetable categories are itemized together—the commodity code itself rarely appears as a standalone line item but rather as one specification among hundreds in master grocery contracts, nutrition program supply bids, and food service distribution agreements serving school cafeterias, senior nutrition programs, and institutional food service operations.

School districts across Georgia, Connecticut, Florida, Texas, and Mississippi dominate recent activity, with Fairfax County Public Schools (Virginia), Meriden Public Schools (Connecticut), the Savannah-Chatham County Public School System (Georgia), Bulloch County Board of Education (Georgia), Hancock County Board of Education (Georgia), and the Douglas County School System (Georgia) issuing the largest and most active procurements. These districts solicit food supply contracts with response dates spanning February through July 2026—Fairfax County's Master Grocery K-12 (IFB, April 27, 2026 deadline), Meriden's Commercial & USDA Foods procurement (RFP, February 25, 2026 deadline), the Savannah-Chatham fresh produce bid (IFB, April 23, 2026 deadline), and the Douglas County fresh produce and eggs RFP through the GEC Buying Cooperative (RFP, March 4, 2026 deadline with estimated $4.4 million annual volume for Area One across 18 districts) illustrate the scale and geographic concentration. All contracts require Buy American compliance (minimum 51 percent domestic agricultural content for processed items), HACCP certification, firm fixed pricing throughout the contract term, and delivery to multiple school sites Monday through Friday during standard business hours, with payment terms typically Net 30 to 45 days. The sourcing pattern reflects institutional food service demand rather than retail or foodservice operator purchasing—the commodity appears as one specification line within specifications spanning 70–1,100+ items covering breakfast cereals, fresh vegetables, fruits, meats, dairy, and condiments across school year cycles (July–June).