UNSPSC 50615517: Canned or jarred Non GMO cayenne peppers

The variety of Non GMO peppers known as Non GMO cayenne peppers that have 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 50615517 Canned or jarred Non GMO cayenne peppers is a Commodity code that state and local governments procure as part of broader food-service operations for institutions including correctional facilities, state-supported living centers, veterans' homes, and school districts. The code sees limited standalone activity — recent opportunities show cayenne peppers embedded in larger food-supply and grocery solicitations rather than as discrete line items. State and local buyers sourcing under this code include the Illinois Department of Veterans Affairs, the Texas Health and Human Services Commission, the Oregon Department of Corrections, the State of Georgia, and multiple school nutrition programs across Georgia, Missouri, and Virginia. These issuing bodies typically procure canned or jarred spices and seasonings as part of comprehensive food-service contracts that establish weekly or seasonal supply relationships with institutional food distributors.

Recent activity concentrates in the South and Pacific Northwest, with notable solicitations from Texas HHSC (supplemental food and consumables for state hospitals and supported living centers), Oregon Department of Corrections (canned tomatoes and tomato paste), Illinois Veterans Home (quarterly food orders), Georgia school districts (comprehensive grocery and produce procurement), and school nutrition programs in Missouri and Georgia. The Texas Health and Human Services Commission issued IFB HHS0017449 (posted June 11, 2026, due July 13, 2026) for food and consumable products including seasonings for the El Paso State Supported Living Center, with a prior-period value of $1.5 million; a parallel HHSC solicitation HHS0016792 (posted February 26, 2026, later amended and reissued) covered supplemental food and consumables statewide with a maximum potential contract value of $4.5 million over three years. The State of Illinois issued RFQ 27497DVAQUINCB52821 (posted June 18, 2026, due June 26, 2026) for quarterly food orders at the Illinois Veterans Home in Quincy. School districts including Fairfax County Public Schools in Virginia (Master Grocery K-12 IFB, April 2026), Burke County Public Schools in Georgia (School Nutrition Food Bid, May 2026), and the Douglas County School System in Georgia (RFP SN 26-003 and SN 26-004, January–February 2026) all procure comprehensive grocery and produce supplies where spices are ancillary line items. No recent opportunities target cayenne peppers exclusively; the code appears to support narrow compliance when spice items are specified within larger institutional food contracts.