UNSPSC 50605911: Frozen Non GMO topper shallots

The variety of Non GMO shallots known as Non GMO topper shallots that have 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 50605911 Frozen Non GMO topper shallots is a Commodity code that encompasses specialty frozen vegetable ingredients for institutional food service and school meal programs. State and local buyers soliciting under this code purchase shelf-stable and frozen produce items, often as components of broader food-service contracts that include proteins, grains, condiments, and fresh or prepared vegetables. The code appears in solicitations from county governments, state departments, and school districts procuring for senior services, institutional kitchens, and child nutrition programs. Recent opportunities show that frozen vegetables are commonly bundled with other food commodities in line-item bid solicitations rather than purchased in isolation, with vendors expected to meet USDA specifications, provide domestic sourcing where feasible, and comply with food-safety documentation and delivery standards.

Recent activity centers in Georgia, where Gwinnett County Board of Commissioners issued an IWQ for approximately 1,062 cases of shelf-stable food items including vegetables (due October 19, 2026), the State of Georgia posted a bid for food, supplies, and other kitchen products (due June 22, 2026), and Early County Board of Education solicited line-by-line food bids spanning 300+ items including fresh and processed vegetables for the National School Lunch Program and School Breakfast Program (due June 8, 2026). School districts in the region emphasize whole-grain options, low-sodium formulations, and products without added sugars or artificial additives, with contract periods typically running July through June and price escalation subject to USDA Agricultural Marketing Service or Consumer Price Index benchmarks. Vendors must provide references, maintain food-safety certifications including HACCP plans, carry $500,000 general liability insurance, and comply with Buy American and E-Verify requirements.