UNSPSC 50595528: Dried Non GMO pasilla peppers

The variety of Non GMO peppers known as Non GMO pasilla peppers 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 50595528 Dried Non GMO pasilla peppers is a Commodity code that names a single dried chile product, yet the recent state and local opportunities tagged to this code show virtually no procurement activity for dried pasilla peppers specifically. Instead, the opportunities span broad food service categories — school nutrition programs, senior meal services, and institutional cafeteria supply — where dried peppers, if purchased at all, represent a minor ingredient line buried in larger spice or condiment procurement streams rather than a standalone commodity bid. The issuing bodies include school districts (Fairfax County Public Schools, Meriden Public Schools, Bulloch County Board of Education, Hancock County Board of Education, Douglas County School System, Savannah-Chatham County Public School System, Pascagoula-Gautier School District), county commissioners (Hillsborough County Board of County Commissioners in Florida), state agencies (Texas Health and Human Services Commission, State of Georgia), and city purchasing departments (City of Bridgeport, City of Dallas). These jurisdictions procure food on recurring, high-volume cycles tied to school years or fiscal periods, but they solicit groceries, fresh produce, and meal services as aggregated line-item packages, not as individual spice commodities.

Recent opportunities show no standalone RFP, RFQ, IFB, or ITB for dried pasilla peppers or comparable specialty dried chiles. The Bridgeport Board of Education grocery IFB (BNB052266, due June 30, 2026) encompasses over 1,100 line items including condiments and seasonings but does not name dried peppers in the public summary. Similarly, the Douglas County School System RFP SN 26-004 for fresh produce and eggs and the Hancock County Board of Education fresh-produce IFB list apples, berries, broccoli, carrots, peppers (fresh), and citrus but not dried varieties. The code shows a fundamental mismatch: state and local procurement offices categorize food purchases by institutional function (school nutrition, senior meals) or broad commodity family (fresh produce, groceries, spices) rather than by individual SKU-level products like dried pasilla peppers. A vendor holding inventory of non-GMO dried pasilla peppers would need to position them within a broader spice, condiment, or specialty ingredient offering to compete in these large aggregated bids, not pursue the code as a standalone procurement category.