UNSPSC 50596868: Dried Non GMO yuca

The variety of Non GMO vegetable known as Non GMO yuca 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 50596868 Dried Non-GMO yuca (Commodity) does not appear in recent state and local procurement activity. The code represents a narrowly specified food ingredient — dried cassava root — but the solicitation records show no buyers requesting this commodity under this or related codes. The opportunities posted from June 2026 through January 2026 span school nutrition programs, senior meal services, and general grocery procurement across Connecticut, Georgia, Mississippi, Texas, and Florida, with requests for fresh produce, staple groceries, frozen foods, dairy, and prepared meals, but none specifically name dried yuca or cassava products. School districts and food service authorities are the primary issuing bodies in the dataset, with scattered activity from county boards of education, city purchasing offices, and state health agencies, but none of these solicitations reference this commodity.

The absence of recent procurement activity under this code suggests limited state and local demand for dried Non-GMO yuca as a standalone line item. Dried yuca may be subsumed within broader grocery or ingredient categories (such as general dried vegetables or starches) in school and institutional food purchasing, but no recent RFP, RFQ, IFB, or ITB explicitly solicits it as a named product. Vendors seeking opportunities in institutional food supply should monitor broader produce and ingredient codes and negotiate inclusion through master grocery contracts, but expect minimal direct demand at the commodity level for this specific ingredient.