UNSPSC 50595908: Dried Non GMO pikant shallots

The variety of Non GMO shallots known as Non GMO pikant shallots 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 50595908 Dried Non GMO pikant shallots is a Commodity code that nominally covers a single dried-produce item, but recent state and local solicitations tagged with this code show minimal alignment with the category name. The recent opportunities block reflects a broad range of food service procurement across school districts, county health agencies, and municipal governments — grocery supply contracts, fresh produce bidding, senior meal services, and boxed meal delivery — none of which specifically reference dried pikant shallots or other dried specialty vegetables as a standalone line item. The code sees activity primarily from school food authorities (Fairfax County Public Schools, Hancock County Board of Education, Bulloch County Board of Education, Savannah-Chatham County Public School System, Meriden Public Schools, Douglas County School System, and Pascagoula-Gautier School District), county and state health and human services agencies (Hillsborough County Board of County Commissioners, Texas Health and Human Services Commission), and municipal purchasing offices (City of Bridgeport, City of Dallas, City of Meriden). These issuers collectively represent elementary through high school nutrition programs and senior meal services across the Southeast, Texas, and Northeast regions.

Recent procurement activity under the code reflects comprehensive food-service supply contracts rather than specialized dried-produce sourcing. Representative opportunities include Fairfax County Public Schools' Master Grocery K-12 IFB (due April 27, 2026, covering 45 schools plus distribution centers), the Douglas County School System's Food Supply and Distribution RFP (due February 18, 2026, with estimated annual spend of $9 million for 32 schools), the Savannah-Chatham County Public School System's fresh produce bid (due April 23, 2026, for 72 produce line items across 60 school sites), and Hillsborough County's senior meal preparation and delivery ITB (due June 25, 2026, valued at $17.8 million over three years). Activity concentrates in Georgia (Douglas County, Bulloch County, Savannah-Chatham County), Florida (Hillsborough County), Connecticut (Meriden, Bridgeport), and Texas (Dallas, El Paso). The code shows little evidence of targeted demand for dried pikant shallots as a commodity; procurement offices appear to use this code as a catch-all for food supply contracts that span fresh produce, proteins, dairy, and dry goods in bulk quantities rather than specialty preserved vegetables.