UNSPSC 50596700: Dried Non GMO yams

The type of Non GMO vegetable known as Non GMO yams 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 50596700 Dried Non GMO yams, a Class code, maps poorly to state and local procurement activity identified in recent opportunities. The code nominally covers a single dried commodity product, yet the most recent solicitations tagged under or near this classification span broad grocery procurement, fresh produce supply, meal preparation and delivery, and institutional food service — categories that encompass hundreds of food product lines and ancillary services far beyond dried yams specifically. State and local buyers do source food products through competitive sealed bids and RFPs, but the opportunities in the recent record show little evidence of procurement focused on dried non-GMO yams as a distinct line item or contract driver.

Recent activity under or near this code originates from school districts, county governments, and state agencies across the Southeast and Mid-Atlantic, with the most substantial and recent opportunities originating in Georgia (Douglas County, Bulloch County, Savannah-Chatham), Connecticut (Meriden Public Schools), Florida (Hillsborough County), Texas (HHSC El Paso), Mississippi (Pascagoula-Gautier), and Virginia (Fairfax County). Representative recent solicitations include Meriden Public Schools' RFP 026-41 (due February 25, 2026, estimated contract value approximately $3.1 million for commercial groceries and USDA Foods); Bulloch County Board of Education's IFB #043025 (due May 4, 2026, for comprehensive school nutrition food products and supplies); Douglas County School System's RFP SN 26-004 (due March 4, 2026, for fresh produce and eggs across 30 districts with estimated annual spending of $4.4 million for Area One); and Hillsborough County's ITB 26-00289 (due June 25, 2026, estimated three-year contract value of $17.8 million for senior meal preparation and delivery). These opportunities confirm that state and local bodies procure food products competitively, yet none spotlight dried yams as a procurement category, and the code's specificity does not align with the generalist grocery and meal-service work actually being solicited. A vendor pursuing this code should expect minimal activity unless it positions dried yams as a line-item inclusion within broader school nutrition or institutional food supply contracts.