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Ingredients Analysis Quality Evaluation - March 2020 - May 2020 (view source)
Revision as of 13:23, 19 May 2020
, 13:23, 19 May 2020→Evolution of the metrics between early March 2020 and mid May 2020
== Evolution of the metrics between early March 2020 and mid May 2020 ==
== Evolution of the metrics between early March 2020 and mid May 2020 ==
Comparison of key metrics, for all products (not only the most scanned).
=== Comparison of key metrics ===
The comparison table contains the metrics for all products of a country.
Metrics:
* Ingredients parsing and recognition: % of known ingredients for all ingredients occurences.
* Ingredients parsing and recognition: % of known ingredients for all ingredients occurences.
* Ingredients analysis: known vegetarian status
* Ingredients analysis: known vegetarian status
| FI || 89.15% || 91.43% || 41.68% || 49.30%
| FI || 89.15% || 91.43% || 41.68% || 49.30%
|-
|-
| FR || 94.52% || 95.08% || 42.68% || 48.47%
| FR || 83.40% || 85.55% || 42.68% || 48.47%
|-
|-
| IT || 74.58% || 78.54% || 23.19% || 32.35%
| IT || 74.58% || 78.54% || 23.19% || 32.35%
|}
|}
=== Observations ===
Significant progress has been made on all tested countries.
For ingredients parsing and recognition, it becomes harder and harder to get big increases in the % of known ingredients. It is expected as we have focused first on the improvements that had the biggest impact. But even a "small" increase from 83.40% to 85.55% for known ingredients in France corresponds to a drop of the unknown ingredients from 16.60% to 14.65% which is a 11.7% relative drop.
It is very interesting to see that the improvements in ingredients parsing and recognition translate in much more significant ingredients analysis (knowing the vegetarian status of a product) improvements. All countries had a 5% to 25% absolute increase of products with known vegetarian status.
[[Category:Project:Personalized_Search]]
[[Category:Project:Personalized_Search]]