UNSPSC 50602400: Frozen Non GMO cardoons

The type of Non GMO vegetable known as Non GMO cardoons that has been frozen 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 50602400 Frozen Non GMO cardoons, a Class code, covers frozen produce and protein items purchased by state and local governments for food service, senior services, and institutional meal programs. Recent solicitations show state and local buyers using this code for general food procurement spanning shelf-stable products, fresh and frozen proteins, dairy, vegetables, and condiments rather than cardoons specifically. The issuing bodies include county governments (Gwinnett County Board of Commissioners), state agencies (State of Georgia), and school districts (Early County Board of Education), with activity driven by food service contracts supporting senior centers, school lunch programs, and institutional nutrition operations.

Georgia dominates recent activity under the code, with three opportunities posted between May and October 2026. Gwinnett County issued an IWQ for approximately 1,062 cases of food items for senior services with quotes due October 19, 2026 (response date passed); the State of Georgia posted a food, supplies, and kitchen products bid in May 2026 with a June 22 due date; and Early County Board of Education requested line-by-line bids for 300+ food items and 60 non-food products supporting school lunch and breakfast programs, with bids due June 8, 2026. The Early County opportunity specifies domestic sourcing preferences, whole-grain and low-sodium formulations, and HACCP compliance, reflecting institutional food-service standards. Award decisions typically follow lowest responsive and responsible bidder evaluation, with contract terms running fiscal or calendar years and options to extend. No other states appear in the recent-opportunities block.