UNSPSC 50613800: Canned or jarred Non GMO garlics

The type of Non GMO vegetable known as Non GMO garlics that has been canned or jarred 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 50613800 Canned or jarred Non-GMO garlics is a Commodity code that sees limited direct activity in state and local procurement; the recent opportunities block contains no solicitations specifically for canned or jarred garlics—whether GMO or non-GMO. Instead, state and local buyers are sourcing canned garlic and related preserved vegetables as line items within broader food service and school nutrition RFPs and IFBs that address dozens or hundreds of product categories at once. The code's nominal scope does not match the buying patterns visible in recent procurement records.

State and local governments buying preserved vegetables including canned or jarred garlics do so almost exclusively through consolidated school nutrition contracts, institutional food service procurements, and state facility supply agreements that treat individual ingredients as subordinate line items within large commodity bundles. Texas Health and Human Services Commission, Oregon Department of Corrections, Illinois Veterans Home, Georgia school districts (Douglas County, Ben Hill County, Burke County, Liberty County, Savannah-Chatham County Public School System, and Muscogee County), and Fairfax County Public Schools in Virginia have issued RFPs, RFQs, IFBs, and ITBs covering fresh produce, proteins, dairy, grains, condiments, and consumables—with preserved vegetables, condiments including garlic-based items, and canned goods bundled as minor line items rather than as standalone products. Recent opportunities from February through June 2026 show school nutrition programs and state institutional food service as the primary buying bodies; no recent opportunity isolates canned or jarred garlic as a distinct procurement focus. Vendors pursuing this code should expect to compete on ingredient-level pricing within master grocery agreements, cooperative purchasing vehicles, and multi-year school nutrition term contracts rather than standalone garlic sourcing opportunities.