UNSPSC 50595514: Dried Non GMO ancho peppers

The variety of Non GMO peppers known as Non GMO ancho 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 50595514 Dried Non GMO ancho peppers is a Commodity code that does not see meaningful recent procurement activity in state and local government. The single identified opportunity, the City of Bridgeport Department of Public Purchases' June 2026 grocery items solicitation for the Bridgeport Board of Education, tags the procurement broadly under "GROCERY ITEMS" rather than requesting ancho peppers specifically; the full scope spans 1,100-plus line items across cereals, baked goods, condiments, seasonings, vegetables, fruits, dairy, and proteins, with no mention of dried peppers or specialty ingredient sourcing. The remaining recent opportunities—including Hillsborough County's senior meal services procurement, Texas Health and Human Services Commission's institutional food supply, Hancock County and Savannah-Chatham fresh produce bids, and multiple school district grocery and meal-delivery contracts—are either broad food-service solicitations or focused on fresh produce, prepared meals, or general grocery supply rather than specialty dried ingredients.

The code shows no geographic concentration, no repeat issuing bodies, and no dedicated procurement lines for dried ancho peppers or similar specialty spice items at the state or local level in the recent activity examined. School districts across Connecticut, Georgia, Florida, Texas, Mississippi, and Virginia are actively procuring fresh produce, master groceries, and meal services, but these solicitations typically use broader commodity codes and include specialty ingredients only within larger food-service contracts where pricing and specification are embedded in comprehensive bid packets rather than itemized separately. Vendors pursuing this code should treat it as part of larger food-distribution relationships rather than as a standalone procurement stream.