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Ingredients analysis and search features extraction: Difference between revisions
Ingredients analysis and search features extraction (view source)
Revision as of 16:32, 13 May 2020
, 13 May 2020→Improvements to ingredients analysis
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=== Ingredients taxonomy improvements === | === Ingredients taxonomy improvements === | ||
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. | |||
We are constantly improving the ingredients taxonomy, in different ways: | |||
==== Translations of existing entries ==== | |||
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). | |||
==== Incorporation of the most frequent unknown ingredients ==== | |||
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 ) | |||
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 === | ||
A lot of ingredients list also contain information on how the ingredients have been processed (e.g. "cooked pork meat", "sliced tomatoes", "powdered garlic"). | |||
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. | |||
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 ) | |||
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 === | ||