UNSPSC 50621511: Non GMO vert de laon artichoke purees

The variety of Non GMO artichokes known as Non GMO vert de laon artichokes. 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 50621511 Non GMO vert de laon artichoke purees is a Commodity code that encompasses specialty produce items state and local governments procure for institutional food service operations, though recent solicitations under this code tag show no demand for artichoke purees specifically. Instead, the recent opportunities block reveals that state and local buyers—primarily school districts, departments of corrections, health and human services agencies, and state institutions—source diverse fresh and processed food products including canned tomatoes, fresh produce, eggs, meat proteins, dairy, frozen specialty items, and consumable supplies through individual RFPs, RFQs, IFBs, and ITBs. The actual buying activity across the code's tier spans institutional meal service for K-12 school systems (Fairfax County Public Schools, Rockwood R-VI School District, Liberty County Board of Education, Burke County Public Schools, Ben Hill County Schools, Douglas County School System, Muscogee County School District, and Savannah-Chatham County Public School System), correctional facilities (Oregon Department of Corrections, Texas Department of Criminal Justice), health and human services (Texas Health and Human Services Commission serving state hospitals and state supported living centers, Illinois Veterans Home), and other state-supported institutions. Issuing bodies include school districts across multiple states, state corrections departments, health and human services commissions, and state institution administrators, with school nutrition programs representing the most active segment.

The code sees concentrated recent activity in the Southeast—Georgia, Texas, Missouri, and Oregon dominate the recent opportunities, with secondary activity in Illinois and Virginia. Representative recent solicitations include the Texas Health and Human Services Commission (HHS0016792V2) issuing an IFB for supplemental food and consumables with a maximum potential value of $4.5 million over three years (response deadline March 19, 2026); the Fairfax County Public Schools (2000004323) seeking sealed bids for Master Grocery K-12 serving 45 schools plus distribution kitchens with response due April 27, 2026; the Douglas County School System (DCSDSN26-003) procuring food supply and distribution services with an estimated annual expenditure of $9 million (response due February 18, 2026); and the Texas Department of Criminal Justice (304T26300CF) issuing an IFB for approximately 382 line items of cafeteria food products across five geographic warehouse areas (response extended to May 4, 2026). School district food procurements typically emphasize Buy American requirements, USDA compliance, HACCP plans, firm fixed pricing for the initial contract term with escalation tied to the Consumer Price Index or USDA Agricultural Marketing Service indices, weekly delivery to multiple school sites, and contract terms running July 1 through June 30 with renewal options of one to four years. Departmental and institutional food service procurements generally permit price adjustments between contract periods tied to verified third-party market data and allow single or multiple vendor awards on a line-item basis.