UNSPSC 50595536: Dried Non GMO tai peppers

The variety of Non GMO peppers known as Non GMO tai 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 50595536 Dried Non GMO tai peppers is a Commodity code that captures specialty dried peppers, yet recent state and local solicitations show minimal direct demand for this specific item. School districts, county boards of education, and municipal food service operations are instead procuring comprehensive grocery and produce portfolios where dried peppers may appear as one line item among hundreds. The City of Bridgeport Board of Education's June 2026 grocery procurement (BNB052266) encompasses over 1,100 line items spanning vegetables, seasonings, and condiments under the National School Lunch Program, with Buy American requirements mandating 51 percent domestic agricultural content; similarly, Hancock County Board of Education's fresh-produce IFB for the 2026–27 school year lists 200+ produce items with specified case sizes and delivery to three school sites. The Texas Health and Human Services Commission's June 2026 IFB (HHS0017449) for food and consumable products at the El Paso State Supported Living Center represents a $1.5 million historical expenditure across food service, supplies, and on-campus programs. These solicitations treat specialty ingredients as components of broader food sourcing rather than standalone procurements, reflecting how state and local nutrition operations consolidate suppliers around full-service food distribution rather than single-item vendors.

School districts and state agencies dominate the issuing-body mix, with recent activity concentrated in Georgia, Connecticut, Florida, Texas, Mississippi, and Virginia. Hancock County Board of Education (Georgia), Bulloch County Board of Education School Food Authority (Georgia), Savannah-Chatham County Public School System (Georgia), Fairfax County Public Schools (Virginia), Meriden Public Schools (Connecticut via City of Bridgeport), and Douglas County School System (Georgia) posted fresh-produce and grocery RFPs and IFBs between January and June 2026, reflecting the annual school-year commodity cycle. The Douglas County RFP (PE64810NONST2026000000047) covering fresh produce and eggs for 30 districts across two Georgia areas shows estimated annual spending of $4.4 million for Area One and $1.1 million for Area Two, with suppliers evaluated on line-item basis pricing against USDA Atlanta Terminal Wholesale Market reports. The code shows no recent standalone tai-pepper procurement; vendors targeting this UNSPSC code would benefit from inclusion within larger multi-category grocery or produce supply agreements rather than pursuit as a specialty line item.