UNSPSC 50595517: Dried Non GMO cayenne peppers

The variety of Non GMO peppers known as Non GMO cayenne 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 50595517 Dried Non-GMO Cayenne Peppers is a Commodity code. State and local governments procure dried cayenne peppers primarily as ingredient components within much larger school nutrition and institutional food service solicitations, rather than as standalone specialty spice purchases. The code appears primarily in school district and county food service bids that consolidate spice and seasoning procurement alongside hundreds of other grocery line items, reflecting institutional procurement's emphasis on bundled food supply contracts rather than individual commodity sourcing. Issuing bodies are predominantly school districts (elementary through high school operations), county boards of education, and state agencies managing centralized food procurement for multi-site nutrition programs. Representative recent opportunities include the City of Bridgeport Department of Public Purchases (on behalf of Bridgeport Board of Education) soliciting over 1,100 grocery line items including seasonings under IFB BNB052266 due June 30, 2026, and the Bulloch County Board of Education issuing IFB #043025 for comprehensive school food products including spices across 14 school delivery sites, with bid opening May 4, 2026.

Recent activity clusters heavily in Georgia and Connecticut school nutrition procurement, with secondary activity in Texas, Mississippi, and Florida institutional food service. The Douglas County School System in Georgia is actively procuring main-line food supply and distribution (RFP SN26-003, due February 18, 2026) and fresh produce and eggs (RFP SN26-004, due March 4, 2026) for 30 school districts across two geographic areas with combined estimated annual spending of approximately $5.5 million. Savannah-Chatham County Public School System solicited fresh produce under Bid 26-34 (due April 23, 2026), Hancock County Board of Education (Georgia) bid fresh produce for the 2026-27 school year under IFB #SN002-2027 (due June 26, 2026), and Fairfax County Public Schools (Virginia) issued Master Grocery K-12 IFB 2000004323 requiring bidders to commit to at least 76 grocery items (due April 27, 2026). Meriden Public Schools (Connecticut) estimated 2026-2027 contract value at approximately $3,100,000 under RFP 026-41 (due February 25, 2026). The Texas Health and Human Services Commission procured food and consumable products for the El Paso State Supported Living Center under IFB HHS0017449 (due July 13, 2026) with historical annual value of $1.5 million. Dried cayenne peppers, when specified on line items within these large grocery bundles, typically compete on quality and price alongside dozens of other condiments, seasonings, and food ingredients; standalone spice procurement at the commodity level remains rare in state and local solicitations reviewed.