UNSPSC 50595504: Dried Non GMO chilaca peppers

The variety of Non GMO peppers known as Non GMO chilaca peppers 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 50595504 Dried Non-GMO chilaca peppers, a Commodity code, appears in state and local procurement systems but shows minimal recent activity directly aligned with the code's specific product scope. The recent opportunities tagged to this code encompass broad food and grocery procurement for schools, counties, senior meal programs, and state agencies—including fresh produce contracts, master grocery agreements, meal preparation services, and comprehensive food supply programs—rather than dried specialty peppers. The Douglas County School System in Georgia, Fairfax County Public Schools in Virginia, Hancock County Board of Education in Georgia, Bulloch County Board of Education in Georgia, Savannah-Chatham County Public School System in Georgia, and the City of Bridgeport Board of Education in Connecticut are issuing school nutrition contracts; Hillsborough County Board of County Commissioners in Florida is soliciting senior meal services; the Texas Health and Human Services Commission is procuring for a state-supported living center; and the State of Georgia and City of Meriden have issued broader food procurement solicitations. Most of these opportunities span multiple food categories—proteins, grains, vegetables, dairy, beverages, and supplies—under single master grocery or comprehensive food supply contracts rather than targeting specific dried pepper varieties.

The geographic concentration is heavily weighted toward the Southeast, particularly Georgia, which accounts for multiple recent school nutrition solicitations including Douglas County, Bulloch County, Savannah-Chatham County, and State of Georgia procurements. Florida, Connecticut, Virginia, Mississippi, and Texas round out the recent activity. Representative opportunities include Fairfax County Public Schools' Master Grocery K-12 contract (IFB 2000004323, due April 27, 2026) covering 76+ line items across food products for 45 schools; the Douglas County School System's Food Supply and Distribution Services RFP (RFP 26-003, due February 18, 2026) with estimated annual spend of approximately $9,000,000; Hancock County Board of Education's Fresh Produce IFB (IFB #SN002-2027, due June 26, 2026) with over 200 produce line items; and the Meriden Public Schools RFP (RFP 026-41, due February 25, 2026) with anticipated contract value of approximately $3,100,000. The code's narrow focus on a single specialty ingredient does not align with how state and local agencies are actually purchasing—through integrated, multi-category food supply contracts where dried specialty peppers, if procured at all, would be absorbed into broader dried seasonings or spice line items rather than solicited as standalone commodity codes.