UNSPSC 50616830: Canned or jarred Non GMO ginger root

The variety of Non GMO vegetable known as Non GMO ginger root 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 50616830 Canned or jarred Non GMO ginger root is a Commodity code that state and local governments procure as an ingredient line item within broader school nutrition, institutional food service, and state facility meal programs rather than as a standalone product category. The code sees sporadic activity driven by the composition of regional school district and state-agency food procurement cycles; schools and institutional dining operations that specify ginger or ginger-containing products in their ingredient purchasing do so as part of comprehensive grocery, produce, or specialty food solicitations spanning dozens or hundreds of line items across proteins, dairy, produce, condiments, seasonings, and prepared foods. Recent state and local opportunities show issuing bodies across school districts (Fairfax County Public Schools Virginia, Rockwood R-VI Missouri, Ben Hill County Georgia, Muscogee County Georgia, Liberty County Georgia, Savannah-Chatham County Georgia, Douglas County Georgia, Burke County Georgia), state departments and agencies (Texas Health and Human Services Commission, Oregon Department of Corrections, Illinois Department of Veterans Affairs), and regional school cooperatives (GEC Buying Cooperative Georgia) soliciting food service contracts. The code does not appear as a discrete category in recent solicitations; ginger root or ginger-based products are typically embedded within broader seasonal ingredient or condiment line items.

Geographic concentration of recent food service procurement activity appears heaviest in Georgia school districts and Texas state agencies, with secondary activity in Missouri, Oregon, Illinois, and Virginia school systems. Representative recent opportunities include the Texas Health and Human Services Commission solicitation HHS0017449 (IFB, due July 13, 2026) for food and consumable products supplying the El Paso State Supported Living Center with historical spending of $1.5 million annually; the Douglas County School System RFP 26-004 (due March 4, 2026) for fresh produce and eggs across 30 districts with estimated annual expenditure of approximately $5.5 million; and Fairfax County Public Schools Master Grocery K-12 solicitation IFB 2000004323 (due April 27, 2026) for grocery delivery to 45 elementary, middle, and high schools plus seven distribution kitchens. Because the UNSPSC 50616830 code does not align with the actual structure of state and local food procurement—which bundles seasonings, condiments, and specialty ingredients into larger food supply contracts—vendors should expect to encounter ginger root as a line item within multi-category food service RFPs and IFBs rather than as a standalone procurement vehicle.