UNSPSC 50624009: Non GMO dill purees

The variety of Non GMO herbs known as Non GMO dill. 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 50624009 Non GMO dill purees, a Commodity code, sees minimal recent state and local procurement activity directly tied to this narrow product specification. The recent opportunities block contains no solicitations specifically for dill purees or even herb purees broadly; instead, state and local governments are procuring dill purees as one line item within much larger food service contracts. Illinois Veterans Home in Quincy posted an RFQ in February 2026 for weekly food orders covering multiple food categories, and Texas Health and Human Services Commission issued an IFB in May 2026 for food and consumable products serving state supported living centers statewide—both procurements that likely included dill purees among hundreds of line items but do not isolate the commodity for separate competition. School districts across Georgia, Missouri, Oregon, Texas, and Virginia have posted recurring annual food service bids covering fresh produce, proteins, dairy, and prepared foods that may incorporate dill purees as condiments or ingredients, but none of the recent solicitations names dill purees as a distinct focus or line item.

State and local buying under this code concentrates among institutional food service buyers—state corrections departments, state health and human services agencies, and K-12 school districts and their cooperative purchasing vehicles—but the commodity itself does not appear as a standalone procurement target in the recent activity. The issuing bodies soliciting food service contracts that would consume dill purees span Illinois (Veterans Home), Texas (HHSC, Department of Criminal Justice), Oregon (Department of Corrections), Georgia (multiple school districts and counties), and Missouri (Rockwood R-VI School District), with school nutrition programs representing the dominant buyer type. Because dill purees trade as a minor ingredient rather than a primary procurement focus, business development professionals should expect to compete on multi-category food supply bids where dill purees are bundled with condiments, sauces, and specialty food items, not as a category commanding separate solicitation or vendor attention.