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| === Ingredients taxonomy improvements === | | === Ingredients taxonomy improvements === |
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| + | The main goal of ingredients analysis is to detect each individual ingredient of the ingredients list and map it to our multilingual ingredients taxonomy, so building a comprehensive list of ingredients with all their possible synonyms in as many languages as possible is very important. |
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| + | We are constantly improving the ingredients taxonomy, in different ways: |
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| + | ==== Translations of existing entries ==== |
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| + | Volunteers can add translations to their own language of already existing entries, thanks to an interface on the Open Food Facts web site. (e.g. https://pl.openfoodfacts.org/ingredients?translate=1 to translate ingredients to Polish). |
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| + | ==== Incorporation of the most frequent unknown ingredients ==== |
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| + | Contributors familiar with the taxonomy and with experience using Git can edit directly the [https://github.com/openfoodfacts/openfoodfacts-server/blob/master/taxonomies/ingredients.txt ingredients taxonomy definition file] to incorporate the most frequent unrecognized ingredients in a language (e.g. https://nl.openfoodfacts.org/ingredients?status=unknown&limit=1000 ) |
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| + | Unrecognized entries need to be added as a translation or as a synonym of an existing entry, or added as a new entry if we don't already have a corresponding entry in English or another language. |
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| === Ingredients processing taxonomy === | | === Ingredients processing taxonomy === |
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| + | A lot of ingredients list also contain information on how the ingredients have been processed (e.g. "cooked pork meat", "sliced tomatoes", "powdered garlic"). |
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| + | Instead of listing all possible combinations of processing for each ingredient in the ingredients taxonomy, we have created a [https://github.com/openfoodfacts/openfoodfacts-server/blob/master/taxonomies/ingredients_processing.txt taxonomy of processing methods] that we use during ingredients parsing. |
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| + | At this point, we are adding new processing methods and translations for them very carefully, as there is a risk of having false positives. Before adding new processing methods, we first look at the list of ingredients that contain them (using URLs like https://us.openfoodfacts.org/ingredients?filter=cooked ) |
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| + | The ingredients processing taxonomy is a huge improvement as it is going to drastically reduce the number of entries needed in the ingredients taxonomy. |
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| === Ingredients parsing features === | | === Ingredients parsing features === |