UNSPSC 50625811: Non GMO topper shallot purees

The variety of Non GMO shallots known as Non GMO topper shallots. 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 50625811 Non GMO topper shallot purees, a Commodity code, does not appear in recent state and local procurement activity. The code's specific focus on shallot purees—a processed vegetable ingredient—contrasts sharply with the actual buying patterns evident in the recent opportunities block, which shows state and local government procuring broad food supply contracts spanning proteins, dairy, fresh produce, frozen items, and consumables for school nutrition programs, correctional facilities, state supported living centers, and veterans homes. None of the representative solicitations—from Illinois, Texas, Oregon, Georgia, and Missouri—name shallot purees or any comparable specialty vegetable preparation as a line item or procurement focus.

State and local agencies are actively soliciting comprehensive food supply contracts through IFBs, RFPs, and RFQs, with school districts dominating the recent activity across Georgia, Missouri, Illinois, Texas, and Oregon. Fairfax County Public Schools (Virginia), Douglas County School System (Georgia), Ben Hill County Schools (Georgia), Muscogee County School District (Georgia), Burke County Public Schools (Georgia), Liberty County Board of Education (Georgia), Savannah-Chatham County Public School System (Georgia), and Rockwood R-VI School District (Missouri) all posted multi-hundred-line-item grocery and produce bids in the first half of 2026, typically covering July 1 through June 30 contract periods with firm fixed pricing and delivery to multiple school locations. State agencies including the Texas Health and Human Services Commission, Oregon Department of Corrections, Illinois Department of Veterans Affairs, and Georgia state nutrition programs also procure food products regularly under IFB and ITB processes. The geographic concentration is heaviest in Georgia and Missouri school districts, with secondary activity in Texas state health and criminal justice systems and Oregon corrections. Unless your firm supplies specialty shallot products as a component of larger food service contracts or can position purees as a substitutable ingredient within broader produce or prepared-foods line items, this code presents limited direct procurement opportunity at the state and local level based on current solicitation patterns.