UNSPSC 50596607: Dried Non GMO cheese pumpkin

The variety of Non GMO winter squashes and winter pumpkins known as Non GMO cheese pumpkin 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 50596607 Dried Non GMO cheese pumpkin (Commodity) describes a specialized agricultural ingredient that state and local governments procure primarily as part of broader school nutrition and institutional food-service contracts rather than as a standalone line item. Recent solicitations show this code appearing within large grocery and produce RFPs and ITBs where school districts, county food-service operations, and state health facilities source dozens or hundreds of food items to meet USDA nutrition standards, Buy American provisions, and allergen restrictions. The Bridgeport Board of Education's June 2026 grocery RFP, for example, spans over 1,100 line items including produce, dairy, and prepared foods for the National School Lunch Program, while Hancock County Schools' fresh-produce IFB (June 2026) itemizes over 200 produce varieties delivered to three school sites. The code sits within a broader purchasing pattern where school districts (the primary issuing bodies under this code) bundle specialty agricultural commodities with staple foods to meet meal-composition and nutrition-labeling requirements, including whole-grain mandates and allergen prohibitions under the Healthy Hunger Free Kids Act.

State and local procurement under this code concentrates among school districts and county boards of education across the Southeast and mid-Atlantic, with visible recent activity in Connecticut, Georgia, Florida, Texas, and Mississippi. Hancock County Schools (Georgia), the City of Bridgeport Board of Education (Connecticut), and Pascagoula-Gautier School District (Mississippi) all posted produce and grocery RFPs between April and June 2026 with response dates clustered in late June and early July. Contract values for school nutrition food-service bundles typically run $1.5 million to $17.8 million annually, with pricing firm for the contract term and delivery to central warehouses and individual school sites on standardized pallets. Vendors must provide USDA compliance documentation, nutritional analyses, product labels, and often three professional references; contracts typically include 30-day payment terms and require $1 million to $2 million in combined general liability and products liability insurance with the school district or county named as additional insured. The code shows modest but steady state and local activity, though solicitation records do not isolate dried cheese pumpkin as a line-item call-out—it appears as one ingredient within larger procurement vehicles.