{"schema":"https://ver.cy/schemas/card/1.0.0","id":"vr.tr.vegetable","code":"thing-vegetable","url":"https://ver.cy/models/thing/vegetable/","name":"vegetable","alternateNames":["veggie","veg","julienne","julienne vegetable","raw vegetable","rabbit food","legume","potherb","greens","green","leafy vegetable","chop-suey greens"],"kind":"thing","status":"published","version":"0.1.0-research.1","language":"en","classifiers":{"family":"Thing Registry","category":"Physical world and living systems","entryKind":"noun.food","plane":"PHY","domain":["PHY.MAT"],"industry":[],"navPath":"","tags":[],"facets":{"substance":"material","origin":"manufactured","agency":"inert","mobility":"portable","scale":"handheld","affordances":["graspable"]}},"whatItIs":"Vegetable, in food, trade and dietetics, is the class of edible plant organs used as savoury (non-dessert) food - typically leaf, stem, root, bulb, tuber, flower, immature seed or pod, or botanical fruit of a chiefly herbaceous plant - defined by culinary and commercial practice rather than by taxonomy, and not identical with the plants that produce those organs.","purpose":"Enable an agent to identify a vegetable, assess its usable state, and determine suitable handling or preparation from its plant part, condition, provenance, and intended use.","scope":{"in":["Plant identity, edible part, and contextual classification as a vegetable","Individual vegetables, cut portions, and materially consistent lots","Harvest maturity, freshness, physical integrity, and deterioration","Preparation state and suitability for an intended food use","Harvest provenance and handling conditions that affect usability"],"out":["Whole-plant physiology, cultivation systems, and farm operations","Complete recipes, prepared meals, and composite food products","Extracted chemicals, purified nutrients, and isolated plant compounds","Individual dietary prescriptions and clinical nutrition decisions","Retail transactions, packaging design, and transport service operations"],"boundaries":[]},"distinguishingFeatures":["Identify the plant and the specific edible part; the label vegetable alone does not establish which parts are usable.","Separate culinary classification from botanical organ: a nonsweet fruit can fall within this registry entry without ceasing to be a botanical fruit.","Check correspondence to the registry's herbaceous-plant definition before including foods called vegetables by culinary convention alone.","Distinguish vegetable tissue from an extracted ingredient or composite dish by recording whether the material retains an identifiable vegetable identity.","Treat vegetable material as a variable biological food material, not a pure substance with one fixed composition or universal set of physical constants."],"structure":{"bundles":[{"id":"vegetable-identity-and-boundaries","name":"Vegetable identity and boundaries","description":"Establish which plant material is represented and why it belongs under this registry entry.","layers":[{"id":"plant-and-part-identity","name":"Plant and part identity","description":"Connect the material to its plant identity and represented organ.","findings":[{"id":"identified-edible-part","name":"Identified edible part","description":"Record identification evidence separately for the plant and the portion intended for food.","questions":[{"text":"Which plant taxon or cultivar does this material come from, and what evidence supports that identification?","id":"identified-edible-part-q01","kind":"provenance"},{"text":"Is the represented edible portion a seed, root, stem, leaf, bulb, tuber, nonsweet fruit, or a documented combination?","id":"identified-edible-part-q02","kind":"definition"}]}]},{"id":"culinary-and-registry-membership","name":"Culinary and registry membership","description":"Resolve classification without confusing culinary use with botanical identity.","findings":[{"id":"membership-rationale","name":"Membership rationale","description":"State the convention supporting vegetable membership and expose cases where ordinary usage exceeds the registry definition.","questions":[{"text":"Under which culinary convention is this plant part treated as a vegetable, especially when it is a botanical fruit or seed?","id":"membership-rationale-q01","kind":"boundary"},{"text":"Does it satisfy the registry's herbaceous-plant and nonsweet-fruit wording, or does its inclusion require clarification?","id":"membership-rationale-q02","kind":"boundary"}]}]}]},{"id":"edible-portion-and-preparation","name":"Edible portion and preparation","description":"Describe the usable tissue, necessary exclusions, and current preparation state.","layers":[{"id":"usable-tissue","name":"Usable tissue","description":"Identify the portion intended for consumption and the basis for removing other material.","findings":[{"id":"portion-selection","name":"Portion selection","description":"Separate edible-part identification from trimming for texture, preference, damage, or a documented safety requirement.","questions":[{"text":"Which tissues are retained or removed for the intended use, and what evidence supports each exclusion?","id":"portion-selection-q01","kind":"action"},{"text":"What usable mass remains after the stated trimming method, and what fraction of the starting mass is that?","id":"portion-selection-q02","kind":"measurement"}]}]},{"id":"preparation-state","name":"Preparation state","description":"Track tissue alteration and any supported prerequisites for the next food use.","findings":[{"id":"preparation-requirements","name":"Preparation requirements","description":"Record whether the vegetable is whole, cut, or treated, and distinguish proposed preparation from preparation already completed.","questions":[{"text":"Has the vegetable been washed, peeled, cut, cooked, or otherwise treated, and which records establish that state?","id":"preparation-requirements-q01","kind":"provenance"},{"text":"What preparation is required for this identified vegetable and intended use, and which source supports that requirement?","id":"preparation-requirements-q02","kind":"action"}]}]}]},{"id":"harvest-maturity-and-condition","name":"Harvest maturity and condition","description":"Assess development stage and changes in the harvested edible tissue.","layers":[{"id":"part-specific-maturity","name":"Part-specific maturity","description":"Evaluate maturity against the crop, edible organ, and intended use.","findings":[{"id":"harvest-stage-fit","name":"Harvest stage fit","description":"Use crop-specific maturity evidence rather than treating ripeness as a universal vegetable criterion.","questions":[{"text":"Which maturity indicators apply to this crop and edible part for the intended use?","id":"harvest-stage-fit-q01","kind":"definition"},{"text":"What observed size, texture, color, or other supported measure establishes its current maturity stage?","id":"harvest-stage-fit-q02","kind":"measurement"}]}]},{"id":"tissue-condition","name":"Tissue condition","description":"Record visible or measured changes in vegetable tissue and their extent.","findings":[{"id":"condition-and-disposition","name":"Condition and disposition","description":"Describe deterioration and damage precisely while keeping quality judgments separate from safety conclusions.","questions":[{"text":"What wilting, softening, bruising, sprouting, discoloration, or other changes are present, and how much material is affected?","id":"condition-and-disposition-q01","kind":"measurement"},{"text":"Which observations support the proposed use, trimming, holding, or rejection decision, and what cannot be concluded from inspection alone?","id":"condition-and-disposition-q02","kind":"action"}]}]}]},{"id":"postharvest-handling-and-preservation","name":"Postharvest handling and preservation","description":"Connect vegetable identity and tissue state to storage conditions and preservation history.","layers":[{"id":"storage-fit","name":"Storage fit","description":"Compare documented environmental conditions with supported requirements.","findings":[{"id":"storage-conditions","name":"Storage conditions","description":"Record the evidence needed to select storage for whole or prepared vegetable tissue.","questions":[{"text":"What temperature, humidity, ventilation, and light conditions are supported for this vegetable in its current form?","id":"storage-conditions-q01","kind":"action"},{"text":"What storage conditions and durations were actually recorded, and where are there gaps?","id":"storage-conditions-q02","kind":"provenance"}]}]},{"id":"preservation-and-material-continuity","name":"Preservation and material continuity","description":"Track preservation while deciding whether the represented thing remains vegetable material.","findings":[{"id":"preserved-vegetable-state","name":"Preserved vegetable state","description":"Link treatment history to current use and to boundaries with composite or extracted foods.","questions":[{"text":"Which freezing, drying, heating, canning, or fermentation treatments have been documented for this material?","id":"preserved-vegetable-state-q01","kind":"provenance"},{"text":"Does the result remain identifiable vegetable material, or should a neighbouring food-product model own the resulting mixture or extract?","id":"preserved-vegetable-state-q02","kind":"boundary"}]}]}]},{"id":"vegetable-lot-evidence-and-use","name":"Vegetable lot evidence and use","description":"Connect harvested portions to their source lot and evidence relevant to the proposed food use.","layers":[{"id":"harvest-to-portion-traceability","name":"Harvest-to-portion traceability","description":"Preserve source relationships through division and mixing of vegetable material.","findings":[{"id":"portion-lineage","name":"Portion lineage","description":"Identify the source lots represented by the current portion and the limits of that identification.","questions":[{"text":"Which producer, harvest event, or supplier lot can this whole vegetable or cut portion be traced to?","id":"portion-lineage-q01","kind":"provenance"},{"text":"Has cutting, mixing, or repacking combined vegetable lots, and which source relationships remain recoverable?","id":"portion-lineage-q02","kind":"provenance"}]}]},{"id":"evidence-for-intended-use","name":"Evidence for intended use","description":"Assess whether available evidence supports the proposed use of the particular vegetable portion.","findings":[{"id":"use-readiness","name":"Use readiness","description":"Make the use decision depend on identified tissue, treatment history, and applicable evidence rather than the vegetable label alone.","questions":[{"text":"For the proposed raw, cooked, or preserved use, what relevant handling records, test results, or source-lot notices are available?","id":"use-readiness-q01","kind":"provenance"},{"text":"Which unresolved identity, edible-part, or handling questions require holding this portion before its intended use?","id":"use-readiness-q02","kind":"action"}]}]}]},{"id":"evidence-and-external-alignment","name":"Evidence and external alignment","description":"What the world already says about this thing, gathered so the model can be checked against it.","layers":[{"id":"reported-evidence","name":"Reported evidence","description":"Findings from the breadth pass, kept separate from the structural claims.","findings":[{"id":"evidence-kinds","name":"Kinds and varieties","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these kinds and varieties hold for the sense of vegetable this model covers, and on what evidence?","id":"evidence-kinds-q01","kind":"provenance"}]},{"id":"evidence-identifiers","name":"Identifiers and schemes","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these identifiers and schemes hold for the sense of vegetable this model covers, and on what evidence?","id":"evidence-identifiers-q01","kind":"provenance"}]},{"id":"evidence-standards-and-regulation","name":"Standards and regulation","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these standards and regulation hold for the sense of vegetable this model covers, and on what evidence?","id":"evidence-standards-and-regulation-q01","kind":"provenance"}]},{"id":"evidence-real-world-use","name":"Real-world use","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these real-world use hold for the sense of vegetable this model covers, and on what evidence?","id":"evidence-real-world-use-q01","kind":"provenance"}]},{"id":"evidence-measurements","name":"Typical measurements","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these typical measurements hold for the sense of vegetable this model covers, and on what evidence?","id":"evidence-measurements-q01","kind":"provenance"}]},{"id":"evidence-failure-modes-and-hazards","name":"Failure modes and hazards","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these failure modes and hazards hold for the sense of vegetable this model covers, and on what evidence?","id":"evidence-failure-modes-and-hazards-q01","kind":"provenance"}]},{"id":"evidence-regional-variation","name":"Regional variation","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these regional variation hold for the sense of vegetable this model covers, and on what evidence?","id":"evidence-regional-variation-q01","kind":"provenance"}]},{"id":"evidence-neighbours","name":"Neighbouring kinds and how to tell them apart","description":"Reported by the breadth pass; each item needs checking against its source before it becomes normative.","questions":[{"text":"Which of these neighbouring kinds and how to tell them apart hold for the sense of vegetable this model covers, and on what evidence?","id":"evidence-neighbours-q01","kind":"provenance"}]}]}]}]},"agentConduct":{"may":["Store, wash and prepare vegetables following food hygiene rules.","Report origin, variety and freshness from labels and supplier records."],"mustNot":["Sell or serve vegetables that are spoiled or contaminated.","Misrepresent origin or organic status.","Apply pesticides beyond the authorized use or harvest before the required interval."],"requiresHuman":["Discarding large quantities of food that may still be safe."]},"ethics":{"considerations":["Fresh vegetables are central to health, but access is unequal and costly.","Farm workers who grow them often work in hard and unsafe conditions."],"affectedParties":["People who eat them","Farmers and farm workers"]},"owners":{"steward":"The grower or seller; food safety authorities set the rules for sale.","roles":[],"masterSystems":[]},"relations":[{"target":"oewn-07721456-n","type":"parent","note":"registry parent class"}],"interaction":{"identity":{"applicability":"required","items":["Vercy registry: vr.tr.vegetable","Open English WordNet: oewn-07723196-n"]},"properties":{"applicability":"required","items":["Plant identity: Linked plant taxon and cultivar where known; identification evidence and confidence","Edible plant part: Seed, root, stem, leaf, bulb, tuber, nonsweet fruit, mixed parts, unresolved","Vegetable classification context: Named culinary or registry convention, included or disputed status, supporting rationale","Material form: Whole, trimmed, peeled, cut, shredded, mashed, other documented form","Preparation and preservation state: Raw, cooked, chilled, frozen, dried, canned, fermented, other documented state; combinations allowed","Harvest maturity: Part- and crop-specific maturity stage, assessment method, or unknown","Condition observations: Observed firmness, wilting, discoloration, bruising, sprouting, surface growth, odor, and inspection time","Material temperature: Degrees Celsius, measurement location, time, and method","Usable yield: Usable mass in grams or kilograms; percentage of initial mass for a stated trimming or preparation method","Harvest and lot provenance: Source lot, producer or supplier, harvest date where known, and associated handling records"]},"recognition":{"applicability":"required","items":["Recognizable plant structures such as leaf veins, root branching, layered bulbs or seed-bearing pods help distinguish vegetables from processed imitations.","Cut surfaces may reveal plant tissues such as vascular bundles, layered leaves or seed cavities that help identify the harvested organ.","Botanical fruits used as vegetables can retain visible seeds and fruit walls, so appearance alone does not establish their culinary classification.","Species-specific shape, skin and attachment scars support identification, but resemblance alone cannot establish edibility."]},"capabilities":{"applicability":"required","items":["Identify and label the vegetable by plant identity, edible part, and classification context.","Sort portions or lots by intended use, maturity, size, and observed condition.","Select supported storage and handling instructions for the identified vegetable and preparation state.","Plan trimming, peeling, cutting, or cooking around the usable plant part.","Estimate usable quantity and preparation losses.","Hold material for further assessment when identity, handling history, or suitability remains unresolved."]},"hazards":{"applicability":"required","items":["Contamination with pathogens from soil, water or handling.","Pesticide residues above permitted limits."]},"interfaces":{"applicability":"required","items":["The Code of Hygienic Practice for Fresh Fruits and Vegetables, CXC 53-2003, issued by the Codex Alimentarius Commission, addresses hygiene for fresh produce within its scope.","The General Principles of Food Hygiene, CXC 1-1969, issued by the Codex Alimentarius Commission, provides hygiene and hazard-control principles applicable to vegetables handled as food."]},"context":{"applicability":"required","items":["Vegetables are encountered in markets, kitchens, food processing and dietary planning as edible plant parts commonly used in savoury meals.","Their plant part, freshness and intended preparation guide storage, handling and culinary use."]}},"sources":[{"title":"WordNet 3.1, synset vegetable (Princeton University)","url":"https://wordnet.princeton.edu/","note":"The food sense given in the brief: edible seeds, roots, stems, leaves, bulbs, tubers or nonsweet fruits of herbaceous plants."},{"title":"Wikidata item Q11004, vegetable (Wikimedia Foundation)","url":"https://www.wikidata.org/wiki/Q11004","note":"Registry identity for the culinary/edible-plant-part class, as distinct from botanical fruit (Q1364) and from individual crop taxa."},{"title":"Vegetables food group, MyPlate / Dietary Guidelines for Americans (U.S. Department of Agriculture)","url":"https://www.myplate.gov/eat-healthy/vegetables","note":"Practical subgroups used in dietetics (dark green; red and orange; beans, peas and lentils; starchy; other) and the treatment of vegetables as a food group rather than a taxon."},{"title":"Harmonized System Nomenclature, Chapter 07 Edible vegetables and certain roots and tubers (World Customs Organization)","url":"","note":"Trade identity of vegetables as a customs class, including potato, and the boundary with prepared vegetables (Chapter 20) and with fruit (Chapter 08)."},{"title":"Codex Alimentarius: commodity standards and pesticide MRLs for vegetables (FAO/WHO Codex Alimentarius Commission)","url":"https://www.fao.org/fao-who-codexalimentarius/en/","note":"International food-standard identity, quality criteria and residue limits that follow vegetables in trade."},{"title":"UNECE Fresh Fruit and Vegetables (FFV) standards (United Nations Economic Commission for Europe)","url":"https://unece.org/trade/wp7/FFV-Standards","note":"Commercial quality classes, sizing and presentation rules used in international fresh-produce trade."},{"title":"Nix v. Hedden, 149 U.S. 304 (1893) (Supreme Court of the United States)","url":"https://supreme.justia.com/cases/federal/us/149/304/","note":"Legal separation of culinary vegetable from botanical fruit; tomato held a vegetable for U.S. tariff purposes."},{"title":"Healthy diet fact sheet: fruit and vegetable intake (World Health Organization)","url":"https://www.who.int/news-room/fact-sheets/detail/healthy-diet","note":"Population intake recommendation of at least 400 g of fruit and vegetables per day."},{"title":"Open English WordNet 2024, synset oewn-07723196-n","url":"https://en-word.net/id/oewn-07723196-n","note":"sense and gloss of the concept"},{"title":"Wiktionary: vegetable","url":"https://en.wiktionary.org/wiki/vegetable","note":"word senses and usage"}],"openQuestions":["How should the registry handle foods conventionally called vegetables that do not meet its herbaceous-plant wording, including fungi and woody-plant shoots?","Which convention resolves boundaries among vegetable seeds, pulses, cereal grains, and culinary fruits, and how should nonsweet be interpreted?","Which authoritative crop- and part-specific sources should establish preparation requirements, storage conditions, and condition-based disposition criteria?","At what processing point should ownership move from vegetable material to a puree, juice, fermented food, or other food-product model?","Does an existing Vercy world model already own this concept or any proposed bundle, requiring a link instead of a second publication?"],"resources":{"spec":"/models/things/publications/thing-vegetable/spec.json"},"provenance":{"origin":"thing registry research (pass 2)","builtFrom":["models/things/publications/thing-vegetable/spec.json"],"providers":["Codex","Grok"],"researchStatus":"unreviewed","generatedAt":"2026-09-07T09:48:00Z","builder":"tools/build_cards.py@1.0.0"},"completeness":{"sections":{"classifiers":"filled","whatItIs":"filled","purpose":"filled","distinguishingFeatures":"filled","structure":"filled","agentConduct":"filled","ethics":"filled","owners":"filled","relations":"filled","interaction.identity":"filled","interaction.properties":"filled","interaction.recognition":"filled","interaction.capabilities":"filled","interaction.hazards":"filled","interaction.interfaces":"filled","interaction.context":"filled","sources":"filled"},"notes":{"_gate":"Published through the thing publication gate 1.0 on 2026-10-07T10:10:33+00:00: completeness 1.00; sense: WordNet gloss; 3 live sources; review by codex: pass"},"score":1.0}}