UNSPSC 50595816: Dried Non GMO wakame

The variety of Non GMO sea vegetables known as Non GMO wakame 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 50595816 Dried Non GMO wakame, a Commodity code, does not appear in recent state and local procurement activity. The single recent opportunity in the source tagged to this code—a Bridgeport Board of Education grocery RFP (BNB052266, due June 30, 2026)—covers over 1,100 line items spanning breakfast items, cereals, baked goods, frozen products, condiments, seasonings, vegetables, fruits, dairy, snacks, beverages, and meats for the National School Lunch Program. No wakame, dried or otherwise, is mentioned in the solicitation scope, and wakame does not fit the profile of mainstream school nutrition procurement.

The broader opportunity set under food-related codes shows robust activity among school districts, counties, and state agencies buying fresh produce, grocery staples, and prepared meals across Georgia, Connecticut, Florida, Texas, Mississippi, and Virginia. However, these solicitations focus on commodity vegetables (carrots, broccoli, potatoes), fresh fruits (apples, berries, citrus), dairy, proteins, and shelf-stable grocery items—not specialty Asian seaweed products. The code's narrow commodity focus on a non-GMO dried wakame variant has not generated recent state or local RFPs, RFQs, or ITBs in the dataset. Vendors pursuing this UNSPSC code should not expect material pipeline activity under current conditions and should monitor for any future school nutrition or institutional food-service expansion that might introduce specialty dietary products.