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Conclusion and next steps
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== Conclusion ==
 
== Conclusion ==
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== Next steps ==
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From March to May 2020, we improved a lot ingredients recognition for several languages (mainly Dutch, German, English, Finnish, French, Italian and Spanish) and reduced the number of unrecognized ingredients.
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=== Blog post ===
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Those improvements in ingredients recognition translated into very significant improvements in ingredients analysis (whether a product contains palm oil and is suitable for vegans and vegetarians). The result of this analysis is already visible on the Open Food Facts app and web site, and it will also be used for search filtering and ranking for the Personalized Search project.
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=== Call for help to continue to improve ingredients analysis in more and more languages ===
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Those improvements are the result of different activities: cleaning the ingredients lists, improving and translating the ingredients taxonomy, creating an ingredient processing taxonomy and processing parsing feature, and development and deployment of many small parsing features and improvements.
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While we were doing those improvements, we also invested time and efforts to improve the methods and infrastructure (documentation, metrics, testing tools etc.) to make it easier and more efficient to contribute more improvements to ingredients analysis in existing languages, and to bring it to more languages.
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== Next steps for ingredients analysis ==
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There is still a lot of room to improve ingredients analysis and make it available in more languages.
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If you would like to help, please join us in the [https://openfoodfacts.slack.com/archives/C06A7LENM #ingredients channel on the Open Food Facts Slack]. (Slack is the discussion tool we use to collaborate with project participants all around the world, [https://slack.openfoodfacts.org follow this link to join us on Slack]).
    
[[Category:Project:Personalized_Search]]
 
[[Category:Project:Personalized_Search]]

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