UNSPSC 50624519: Non GMO red boston lettuce purees

The variety of Non GMO lettuce known as Non GMO red boston lettuce. 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 50624519 Non GMO red boston lettuce purees is a Commodity code that does not align with current state and local procurement activity in the source materials. The recent opportunities block contains no solicitations specifically requesting red boston lettuce purees, whether GMO or non-GMO, nor does it show lettuce-based products of any kind under this code.

State and local food service procurement across the sourced opportunities—primarily school nutrition programs, corrections departments, health and human services facilities, and veterans homes—focuses on whole fresh produce (apples, bananas, carrots, peppers, tomatoes, lettuce heads), canned and frozen prepared items, proteins, dairy, and commodity staples rather than pureed lettuce inputs. The Oregon Department of Corrections, Illinois Veterans Home, Texas Health and Human Services Commission, Georgia school districts, and Missouri school districts all bid regularly on broad food categories, but lettuce purees do not appear as a line item in any of the 16 representative opportunities posted between January and June 2026. The code's narrow specification—non-GMO red boston lettuce in puree form—suggests a specialized ingredient or processing input rather than an end-use food product, which diverges from how state and local food service buyers typically structure their solicitations and what they document under food UNSPSC categories.