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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.
    
=== 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.
    
=== Ingredients parsing features ===
 
=== Ingredients parsing features ===

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