{ "model": { "rank": 1924, "code": "thing-vegetable", "model_id": "vr.tr.vegetable", "name": "vegetable", "purpose": "edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant", "family": "Thing Registry", "category": "Physical world and living systems", "status": "research-draft", "kind": "thing", "plane": "PHY", "domain": "PHY.MAT", "industry": "", "version": "", "url": "/models/thing/vegetable/", "tier": 2, "score": 122, "payload": { "layer": "wordnet", "aliases": [ "veggie", "veg", "julienne", "julienne vegetable", "raw vegetable", "rabbit food", "legume", "potherb", "greens", "green", "leafy vegetable", "chop-suey greens", "solanaceous vegetable", "root vegetable", "yam", "sweet potato", "eggplant", "aubergine", "mad apple", "pieplant", "rhubarb", "cruciferous vegetable", "mustard", "mustard greens", "leaf mustard", "Indian mustard", "cabbage", "chou", "kale", "kail", "cole", "collards", "collard greens", "bok choy", "bok choi", "head cabbage", "red cabbage", "savoy cabbage", "savoy", "broccoli" ], "aliasCount": 186, "merged": 122, "knownIn": 0, "facets": { "substance": "material", "origin": "manufactured", "agency": "inert", "mobility": "portable", "scale": "handheld", "affordances": [ "graspable" ] }, "markers": [], "lexicalClass": "noun.food", "senseRank": 0, "alsoRegisteredAs": null, "source": { "dataset": "oewn:2024", "synset": "oewn-07723196-n", "ili": "i77501", "license": "CC BY 4.0" } }, "research": { "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-07T09:48:00Z", "providers": [ "Codex", "Grok" ], "missingProviders": [], "pass": 2, "cost": { "grok": { "usd": 0.01785068, "turns": 1, "seconds": 188.7, "error": null }, "codex": { "seconds": 82.6, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.3\n--------\nworkdir: R:\\02_PROJECTS\\02_Meta_Models_Platforms\\Ver.cy\\current\\thing-registry-backlog\nmodel: gpt-6-astra\nprovider: openai\napproval: never\nsandbox: read-only\nreasoning effort: none\nreasoning summaries: none\nsession id: 01a07b40-24b7-7c81-af5a-0b3cc8b366b5\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: vegetable\nRegistry id: vr.tr.vegetable\nPlane / domain: PHY / PHY.MAT\nRegistry definition: edible seeds or roots or stems or leaves or bulbs or tubers" }, "chunk": 2, "archetype": "chemical substance or material" } }, "metaModel": { "id": "THING-VEGETABLE", "registryId": "vr.tr.vegetable", "name": "vegetable", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/vegetable/", "model": { "registry_id": "vr.tr.vegetable", "name": "vegetable", "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.", "definition": "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.", "scope_statement": "This model owns vegetable as edible plant material in the PHY / PHY.MAT plane and domain under registry entry vr.tr.vegetable, covering seeds, roots, stems, leaves, bulbs, tubers, and nonsweet fruits within the registry definition, rather than the whole growing plant or a chemically pure substance.", "in_scope": [ "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_of_scope": [ "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" ], "distinguishing_features": [ "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." ], "characteristics": [ { "name": "Plant identity", "kind": "relation", "unit_or_values": "Linked plant taxon and cultivar where known; identification evidence and confidence", "why_it_matters": "Common names alone may not establish the material's identity or usable parts." }, { "name": "Edible plant part", "kind": "category", "unit_or_values": "Seed, root, stem, leaf, bulb, tuber, nonsweet fruit, mixed parts, unresolved", "why_it_matters": "The part determines the vegetable's structural identity and guides preparation questions." }, { "name": "Vegetable classification context", "kind": "category", "unit_or_values": "Named culinary or registry convention, included or disputed status, supporting rationale", "why_it_matters": "Vegetable membership requires an explicit convention at disputed boundaries." }, { "name": "Material form", "kind": "state", "unit_or_values": "Whole, trimmed, peeled, cut, shredded, mashed, other documented form", "why_it_matters": "Loss of intact tissue changes how the material can be inspected, handled, and used." }, { "name": "Preparation and preservation state", "kind": "state", "unit_or_values": "Raw, cooked, chilled, frozen, dried, canned, fermented, other documented state; combinations allowed", "why_it_matters": "A vegetable's current state and treatment history constrain its next use." }, { "name": "Harvest maturity", "kind": "state", "unit_or_values": "Part- and crop-specific maturity stage, assessment method, or unknown", "why_it_matters": "The desired harvest stage depends on which plant part and food use are intended." }, { "name": "Condition observations", "kind": "state", "unit_or_values": "Observed firmness, wilting, discoloration, bruising, sprouting, surface growth, odor, and inspection time", "why_it_matters": "Specific observations support quality assessment without treating appearance as proof of safety." }, { "name": "Material temperature", "kind": "measurement", "unit_or_values": "Degrees Celsius, measurement location, time, and method", "why_it_matters": "Temperature evidence helps assess whether handling matched requirements for the identified vegetable and state." }, { "name": "Usable yield", "kind": "measurement", "unit_or_values": "Usable mass in grams or kilograms; percentage of initial mass for a stated trimming or preparation method", "why_it_matters": "The usable portion can differ from the received vegetable mass." }, { "name": "Harvest and lot provenance", "kind": "relation", "unit_or_values": "Source lot, producer or supplier, harvest date where known, and associated handling records", "why_it_matters": "Provenance connects a vegetable portion to evidence that may affect its disposition." } ], "affordances": [ "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." ] }, "sources": [ { "id": "wordnet-vegetable", "title": "WordNet 3.1, synset vegetable (Princeton University)", "url": "https://wordnet.princeton.edu/", "what_it_supports": "The food sense given in the brief: edible seeds, roots, stems, leaves, bulbs, tubers or nonsweet fruits of herbaceous plants.", "url_status": "blocked" }, { "id": "wikidata-q11004", "title": "Wikidata item Q11004, vegetable (Wikimedia Foundation)", "url": "https://www.wikidata.org/wiki/Q11004", "what_it_supports": "Registry identity for the culinary/edible-plant-part class, as distinct from botanical fruit (Q1364) and from individual crop taxa.", "url_status": "live" }, { "id": "usda-myplate-vegetables", "title": "Vegetables food group, MyPlate / Dietary Guidelines for Americans (U.S. Department of Agriculture)", "url": "https://www.myplate.gov/eat-healthy/vegetables", "what_it_supports": "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.", "url_status": "blocked" }, { "id": "wco-hs-07", "title": "Harmonized System Nomenclature, Chapter 07 Edible vegetables and certain roots and tubers (World Customs Organization)", "url": "", "what_it_supports": "Trade identity of vegetables as a customs class, including potato, and the boundary with prepared vegetables (Chapter 20) and with fruit (Chapter 08)." }, { "id": "codex-alimentarius", "title": "Codex Alimentarius: commodity standards and pesticide MRLs for vegetables (FAO/WHO Codex Alimentarius Commission)", "url": "https://www.fao.org/fao-who-codexalimentarius/en/", "what_it_supports": "International food-standard identity, quality criteria and residue limits that follow vegetables in trade.", "url_status": "live" }, { "id": "unece-ffv", "title": "UNECE Fresh Fruit and Vegetables (FFV) standards (United Nations Economic Commission for Europe)", "url": "https://unece.org/trade/wp7/FFV-Standards", "what_it_supports": "Commercial quality classes, sizing and presentation rules used in international fresh-produce trade.", "url_status": "blocked" }, { "id": "nix-v-hedden", "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/", "what_it_supports": "Legal separation of culinary vegetable from botanical fruit; tomato held a vegetable for U.S. tariff purposes.", "url_status": "blocked" }, { "id": "who-healthy-diet", "title": "Healthy diet fact sheet: fruit and vegetable intake (World Health Organization)", "url": "https://www.who.int/news-room/fact-sheets/detail/healthy-diet", "what_it_supports": "Population intake recommendation of at least 400 g of fruit and vegetables per day.", "url_status": "live" } ], "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.", "rationale": "Vegetable is a food classification spanning several plant organs, so neither a common name nor an organ name alone resolves membership.", "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?", "kind": "provenance", "id": "identified-edible-part-q01" }, { "text": "Is the represented edible portion a seed, root, stem, leaf, bulb, tuber, nonsweet fruit, or a documented combination?", "kind": "definition", "id": "identified-edible-part-q02" } ] } ] }, { "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?", "kind": "boundary", "id": "membership-rationale-q01" }, { "text": "Does it satisfy the registry's herbaceous-plant and nonsweet-fruit wording, or does its inclusion require clarification?", "kind": "boundary", "id": "membership-rationale-q02" } ] } ] } ] }, { "id": "edible-portion-and-preparation", "name": "Edible portion and preparation", "description": "Describe the usable tissue, necessary exclusions, and current preparation state.", "rationale": "The model must support decisions about particular plant parts rather than infer that every part of an identified vegetable is usable.", "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?", "kind": "action", "id": "portion-selection-q01" }, { "text": "What usable mass remains after the stated trimming method, and what fraction of the starting mass is that?", "kind": "measurement", "id": "portion-selection-q02" } ] } ] }, { "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?", "kind": "provenance", "id": "preparation-requirements-q01" }, { "text": "What preparation is required for this identified vegetable and intended use, and which source supports that requirement?", "kind": "action", "id": "preparation-requirements-q02" } ] } ] } ] }, { "id": "harvest-maturity-and-condition", "name": "Harvest maturity and condition", "description": "Assess development stage and changes in the harvested edible tissue.", "rationale": "A leafy vegetable, storage root, and immature fruit need different maturity and quality criteria.", "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?", "kind": "definition", "id": "harvest-stage-fit-q01" }, { "text": "What observed size, texture, color, or other supported measure establishes its current maturity stage?", "kind": "measurement", "id": "harvest-stage-fit-q02" } ] } ] }, { "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?", "kind": "measurement", "id": "condition-and-disposition-q01" }, { "text": "Which observations support the proposed use, trimming, holding, or rejection decision, and what cannot be concluded from inspection alone?", "kind": "action", "id": "condition-and-disposition-q02" } ] } ] } ] }, { "id": "postharvest-handling-and-preservation", "name": "Postharvest handling and preservation", "description": "Connect vegetable identity and tissue state to storage conditions and preservation history.", "rationale": "Handling requirements must be resolved for the particular vegetable and form rather than assigned to vegetables as one uniform material.", "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?", "kind": "action", "id": "storage-conditions-q01" }, { "text": "What storage conditions and durations were actually recorded, and where are there gaps?", "kind": "provenance", "id": "storage-conditions-q02" } ] } ] }, { "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?", "kind": "provenance", "id": "preserved-vegetable-state-q01" }, { "text": "Does the result remain identifiable vegetable material, or should a neighbouring food-product model own the resulting mixture or extract?", "kind": "boundary", "id": "preserved-vegetable-state-q02" } ] } ] } ] }, { "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.", "rationale": "Cutting, mixing, and repacking can obscure which harvest and handling evidence applies to a vegetable portion.", "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?", "kind": "provenance", "id": "portion-lineage-q01" }, { "text": "Has cutting, mixing, or repacking combined vegetable lots, and which source relationships remain recoverable?", "kind": "provenance", "id": "portion-lineage-q02" } ] } ] }, { "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?", "kind": "provenance", "id": "use-readiness-q01" }, { "text": "Which unresolved identity, edible-part, or handling questions require holding this portion before its intended use?", "kind": "action", "id": "use-readiness-q02" } ] } ] } ] }, { "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.", "rationale": "A model that cannot be lined up against existing standards, identifiers and practice cannot be adopted by anyone who already uses them.", "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.", "evidence": [ "Leafy vegetables (lettuce, spinach, kale, chard, cabbage leaf)", "Flower-head and inflorescence vegetables (broccoli, cauliflower, artichoke)", "Stem, stalk and shoot vegetables (asparagus, celery, bamboo shoot, kohlrabi)", "Root vegetables (carrot, beet, radish, turnip, parsnip)", "Tuber, corm and rhizome vegetables (potato, yam, taro)", "Bulb vegetables (onion, garlic, leek, shallot)", "Fruit vegetables: botanical fruits eaten as vegetables (tomato, cucumber, eggplant, squash, sweet pepper, okra)", "Immature seed and pod vegetables (green pea, green bean, sweetcorn)" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of vegetable this model covers, and on what evidence?", "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.", "evidence": [ { "scheme": "Wikidata", "value_or_pattern": "Q11004", "note": "Item for vegetable as edible plant or plant part, not a botanical rank." }, { "scheme": "Princeton WordNet 3.1", "value_or_pattern": "07707451-n (vegetable%1:13:00::)", "note": "Noun synset matching the food sense in this brief; not the person-as-vegetable slang sense." }, { "scheme": "Harmonized System (WCO)", "value_or_pattern": "Chapter 07 (headings 0701-0714)", "note": "Fresh, chilled, frozen, dried and provisionally preserved vegetables and certain roots and tubers; preparations are Chapter 20." }, { "scheme": "Combined Nomenclature (EU)", "value_or_pattern": "CN 07xx xxxx", "note": "EU eight-digit elaboration of HS Chapter 07 for customs and agricultural-market statistics." }, { "scheme": "SITC Rev.4", "value_or_pattern": "Division 05 (vegetables and fruit)", "note": "UN trade statistics grouping; vegetables are not isolated from fruit at the two-digit level." } ], "questions": [ { "id": "evidence-identifiers-q01", "text": "Which of these identifiers and schemes hold for the sense of vegetable this model covers, and on what evidence?", "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.", "evidence": [ "Codex Alimentarius commodity standards and pesticide maximum residue limits for vegetables (FAO/WHO Codex Alimentarius Commission)", "UNECE Fresh Fruit and Vegetables (FFV) commercial quality standards (United Nations Economic Commission for Europe)", "Harmonized System Chapter 07, Edible vegetables and certain roots and tubers (World Customs Organization)", "U.S. Standards for Grades of individual vegetables (USDA Agricultural Marketing Service)", "FSMA Produce Safety Rule, 21 CFR Part 112 (U.S. Food and Drug Administration)", "Common Organisation of the Markets in agricultural products, Regulation (EU) No 1308/2013, including fruit-and-vegetable marketing standards (European Union)", "GLOBALG.A.P. Integrated Farm Assurance for fruit and vegetables (GLOBALG.A.P. / FoodPLUS GmbH)", "WHO recommendation of at least 400 g of fruit and vegetables per day (World Health Organization)", "EU food-allergen labelling: celery is a named allergen in Regulation (EU) No 1169/2011 Annex II (European Union)" ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of vegetable this model covers, and on what evidence?", "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.", "evidence": [ "Sold as fresh produce in retail and wholesale markets, usually graded, sized and packed to UNECE, USDA or equivalent commercial standards.", "Processed by freezing, canning, drying, pickling or lactic fermentation (sauerkraut, kimchi) for out-of-season supply.", "Cut and packed as ready-to-eat salads and fresh-cut sticks, which shifts the product into a higher food-safety control regime.", "Used as the savoury bulk of meals in foodservice, institutional catering and home cooking, and as a named food group in dietary guidance.", "Traded internationally under HS Chapter 07, with phytosanitary certificates and pesticide-residue checks at the border.", "Grown as horticultural crops under GlobalG.A.P., organic or equivalent farm-assurance schemes; culls and trimmings may go to animal feed or compost." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of vegetable this model covers, and on what evidence?", "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.", "evidence": [ { "quantity": "Moisture content of fresh tissue", "typical_range": "80-95 leafy and fruit vegetables; about 75-90 roots; about 75-80 potato", "unit": "% wet basis" }, { "quantity": "Energy density (edible portion)", "typical_range": "15-50 non-starchy; about 70-90 potato", "unit": "kcal/100 g" }, { "quantity": "Dietary fibre", "typical_range": "1-4 typical; higher in artichoke and some pulses used as vegetables", "unit": "g/100 g" }, { "quantity": "Recommended population intake (fruit and vegetables combined)", "typical_range": "≥400 (WHO); national vegetable shares often ~200-300", "unit": "g/day" }, { "quantity": "Retail serving used in 5-a-day type advice", "typical_range": "75-80", "unit": "g" }, { "quantity": "Postharvest storage temperature", "typical_range": "0-4 for most temperate leafy and root crops; 7-13 for chilling-sensitive fruit vegetables (tomato, cucumber, pepper, eggplant)", "unit": "°C" }, { "quantity": "Nitrate in leafy vegetables", "typical_range": "often 500-5000, higher in spinach, lettuce and rocket under high-N fertility", "unit": "mg/kg fresh weight" }, { "quantity": "Tissue pH", "typical_range": "about 5.0-6.5 for most fresh vegetables; tomato often ~4.3-4.9", "unit": "pH" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of vegetable this model covers, and on what evidence?", "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.", "evidence": [ "Postharvest decay (soft rot, Botrytis, bacterial leaf spot) and wilting when the cold chain or humidity control fails.", "Foodborne illness from surface contamination of ready-to-eat leaves and fruit vegetables (Shiga-toxin E. coli, Salmonella, Listeria, Cyclospora), especially in packaged salads.", "Chilling injury in tropical and subtropical fruit vegetables stored too cold (pitting, water-soaking, decay of tomato, cucumber, pepper, eggplant).", "Greening and glycoalkaloid (solanine/chaconine) accumulation in light-exposed potato tubers.", "Nitrate accumulation in leafy crops, and conversion to nitrite under poor storage.", "Pesticide residues above MRLs and cadmium uptake in some leafy and root crops grown on contaminated soil.", "Celery (and, in some regimes, mustard) as a regulated food allergen; cross-contact in mixed vegetable products.", "Acrylamide formation when starchy vegetables, especially potato, are fried or baked at high temperature.", "Sprouting, enzymatic browning and vitamin C loss during storage and overcooking." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of vegetable this model covers, and on what evidence?", "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.", "evidence": [ "Culinary vegetable versus botanical fruit: tomato, cucumber, squash, eggplant and sweet pepper are botanical fruits; Nix v. Hedden (U.S., 1893) treated tomato as a vegetable for tariff law, which still shapes common English usage.", "English common names split by region: courgette/zucchini, aubergine/eggplant, swede/rutabaga, coriander leaf/cilantro, rocket/arugula.", "Sweetcorn is a vegetable when harvested immature and a cereal grain when the same species is harvested dry.", "Potato is a vegetable in horticulture and in HS Chapter 07, but many dietary schemes set it with staple starches rather than with non-starchy vegetables.", "East and South Asian retail and cuisine treat many stems, shoots, gourds and fungi as ordinary vegetables that Western grocery practice may class as specialty produce or keep out of the vegetable group.", "Dry pulses are still called vegetables in some older and legal English; current trade and most dietary schemes separate dry legumes from green vegetable legumes." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of vegetable this model covers, and on what evidence?", "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.", "evidence": [ { "name": "fruit (culinary)", "difference": "Culinary fruit is eaten as a sweet or dessert item and is usually higher in sugar; culinary vegetable is savoury bulk. Botanical origin of the ovary does not decide the class (tomato is a fruit botanically and a vegetable culinarily)." }, { "name": "culinary herb", "difference": "Herbs are used in small amounts for aroma; vegetables are eaten in bulk as a dish. Parsley and coriander leaf sit on the boundary by dose, not by botany." }, { "name": "pulse / dry legume", "difference": "Pulses are the mature dry seeds of Fabaceae. The same species harvested green (garden pea, green bean) is a vegetable; dryness and maturity are the test." }, { "name": "cereal grain", "difference": "A cereal is the dry mature caryopsis of Poaceae. Sweetcorn is the same species used as a vegetable only while the kernel is immature and succulent." }, { "name": "mushroom (fungus)", "difference": "Fungi are sold in the vegetable aisle but are not plants; they lack chlorophyll and carry a different spoilage and pathogen profile. Taxonomy, not the shop display, is the test." }, { "name": "spice", "difference": "A spice is a dried, concentrated flavouring (seed, bark, rhizome). The same organ eaten fresh in bulk (fresh chilli, fresh ginger as a piece) is treated as a vegetable or aromatic, not as a spice." }, { "name": "crop plant", "difference": "The living plant or production unit is the crop; the vegetable is the harvested edible organ. Models of lettuce-the-plant and lettuce-the-head are not the same object." }, { "name": "produce", "difference": "Produce is the trade umbrella for fresh fruit and vegetables together. Vegetable is the savoury subset; fruit is the remainder of that umbrella, not a botanical opposite." } ], "questions": [ { "id": "evidence-neighbours-q01", "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?", "kind": "provenance" } ] } ] } ] } ] }, "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?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 18, "questions": 28 } }, "draft": { "generator": "vr.draft.v3", "status": "draft-generated", "researched": false, "archetype": "chemical substance or material", "method": "Written from the archetype playbook - what this kind of thing needs beyond identity and provenance - and from the structure that recurred across 6,333 models already researched by two engines. Applied to this entry by rule. No source was read for this thing and no claim here is researched.", "facetsInferred": false, "nextPass": "A researcher replaces this draft with a sourced specification. Treat every sentence below as a proposal to argue with.", "purpose": "Give an agent a durable, checkable way to recognise a vegetable, record what state it is in, and decide what may be done with it.", "whatItIs": "edible seeds or roots or stems or leaves or bulbs or tubers or nonsweet fruits of any of numerous herbaceous plant", "characteristics": { "substance": "material", "origin": "manufactured", "agency": "inert", "mobility": "portable", "scale": "handheld" }, "whatYouCanDoWithIt": [ "picked up and handled" ], "distinguishingFeatures": [ "Names folded into this entry, which a task may need to split apart again: veggie, veg, julienne, julienne vegetable, raw vegetable, rabbit food, legume, potherb, greens, green, leafy vegetable, chop-suey greens.", "122 finer distinctions are held as aliases rather than separate entries, because telling them apart needs a task that asks for it." ], "openQuestionsForResearch": [ "Which of the bundles below does a real task actually need, and which are ceremony?", "What does this thing have that the facets do not capture at all?", "Which neighbouring kind is most often confused with a vegetable, and on what evidence are they told apart?" ], "whatItIsMadeOf": "matter you can touch", "physicalCharacter": [ "Fits in a hand and is carried without help.", "Moved by a person without machinery.", "Does nothing on its own; everything it does, something else did to it." ], "whatCanBeDoneWithIt": [ "pick it up, hold it, put it somewhere else" ], "howItIsRecognised": [ "Not recognisable by sight in any reliable way. Appearance varies with grade, form and additives; identification is by label, by documentation, or by assay." ], "relatedModels": [ { "relation": "covers", "note": "Finer kinds folded into this entry because telling them apart needs a task that asks for it. Each is a model waiting to be split out when one does.", "targets": [ "veggie", "veg", "julienne", "julienne vegetable", "raw vegetable", "rabbit food", "legume", "potherb", "greens", "green", "leafy vegetable", "chop-suey greens" ] } ], "standing": "122 finer distinctions are held inside this entry as names rather than as separate models.", "structure": { "bundles": [ { "id": "identity-and-classification", "name": "Identity, naming and classification", "description": "How an agent tells one vegetable from another, and a vegetable from things that resemble it.", "rationale": "Recognition comes before every other claim. Without stable identity nothing else in the model can be trusted to be about the same thing twice.", "layers": [ { "id": "naming-and-identifiers", "name": "Names and identifiers", "description": "The names this thing goes by and the identifiers that survive translation and time.", "findings": [ { "id": "preferred-name-and-aliases", "name": "Preferred name, aliases and local names", "description": "Which name to use, which names mean the same thing, and which merely sound similar.", "questions": [ { "id": "preferred-name-and-aliases-q01", "text": "What identifies and describes the name of a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "preferred-name-and-aliases-q02", "text": "Who or what asserted this about the name of a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "preferred-name-and-aliases-q03", "text": "What may an agent decide or do once the name of a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "stable-identifiers", "name": "Stable identifiers and external keys", "description": "Identifiers that keep pointing at this kind of thing across systems and languages.", "questions": [ { "id": "stable-identifiers-q01", "text": "What identifies and describes an identifier for a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stable-identifiers-q02", "text": "Who or what asserted this about an identifier for a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stable-identifiers-q03", "text": "What may an agent decide or do once an identifier for a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "classification-and-granularity", "name": "Classification and granularity", "description": "Where a vegetable sits among kinds, and how finely a task needs to cut it.", "findings": [ { "id": "kind-and-parents", "name": "Kind, parents and neighbouring kinds", "description": "The classes this thing belongs to and the ones it is next to.", "questions": [ { "id": "kind-and-parents-q01", "text": "What identifies and describes the kind of a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "kind-and-parents-q02", "text": "Who or what asserted this about the kind of a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "kind-and-parents-q03", "text": "What may an agent decide or do once the kind of a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] }, { "id": "distinguishing-features", "name": "Distinguishing features", "description": "What separates a vegetable from the things most often confused with it.", "questions": [ { "id": "distinguishing-features-q01", "text": "What identifies and describes what distinguishes a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "distinguishing-features-q02", "text": "Who or what asserted this about what distinguishes a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "distinguishing-features-q03", "text": "What may an agent decide or do once what distinguishes a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "form-and-composition", "name": "Form, composition and condition", "description": "What a vegetable is made of, what shape and size it takes, and what state it is in.", "rationale": "A physical thing can be measured, and a model that cannot record its measurements cannot support any decision that depends on them.", "layers": [ { "id": "form-and-dimensions", "name": "Form and dimensions", "description": "Shape, size, mass and the ranges these take across examples at handheld scale.", "findings": [ { "id": "measurable-dimensions", "name": "Measurable dimensions and their units", "description": "The quantities worth recording and the units they are recorded in.", "questions": [ { "id": "measurable-dimensions-q01", "text": "What identifies and describes the dimensions of a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "measurable-dimensions-q02", "text": "Who or what asserted this about the dimensions of a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "measurable-dimensions-q03", "text": "What may an agent decide or do once the dimensions of a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "material-and-composition", "name": "Material and composition", "description": "Materials, parts and how they are put together.", "findings": [ { "id": "parts-and-materials", "name": "Parts and materials", "description": "What a vegetable is built from and which parts are replaceable.", "questions": [ { "id": "parts-and-materials-q01", "text": "What identifies and describes the composition of a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "parts-and-materials-q02", "text": "Who or what asserted this about the composition of a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "parts-and-materials-q03", "text": "What may an agent decide or do once the composition of a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "condition-and-integrity", "name": "Condition and integrity", "description": "Wear, damage, health and the difference between working and broken.", "findings": [ { "id": "condition-assessment", "name": "Condition, damage and health", "description": "How the condition of a vegetable is judged and by whom.", "questions": [ { "id": "condition-assessment-q01", "text": "What identifies and describes the condition of a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "condition-assessment-q02", "text": "Who or what asserted this about the condition of a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "condition-assessment-q03", "text": "What may an agent decide or do once the condition of a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "place-and-movement", "name": "Place and movement", "description": "Where a vegetable is, how it got there and where it may go (portable).", "rationale": "A thing that can move needs its position recorded with a time, or every later claim about it is about a place it has left.", "layers": [ { "id": "location-and-placement", "name": "Location and placement", "description": "Position, containment and the reference frame the position is given in.", "findings": [ { "id": "position-and-frame", "name": "Position, container and reference frame", "description": "Where a vegetable is, and what that position is measured against.", "questions": [ { "id": "position-and-frame-q01", "text": "What identifies and describes the location of a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "position-and-frame-q02", "text": "Who or what asserted this about the location of a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "position-and-frame-q03", "text": "What may an agent decide or do once the location of a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "movement-and-transfer", "name": "Movement and transfer", "description": "How a vegetable is carried, installed or relocated.", "findings": [ { "id": "movement-events", "name": "Movement events and constraints", "description": "What counts as a movement, what records it and what limits it.", "questions": [ { "id": "movement-events-q01", "text": "What identifies and describes the movement of a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "movement-events-q02", "text": "Who or what asserted this about the movement of a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "movement-events-q03", "text": "What may an agent decide or do once the movement of a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "state-and-lifecycle", "name": "State and lifecycle", "description": "The states a vegetable passes through and the events that move it between them.", "rationale": "Most decisions about a thing depend on what state it is in now, which is a claim with a time on it, not a property.", "layers": [ { "id": "lifecycle-stages", "name": "Lifecycle stages", "description": "From coming into existence to ceasing to be one of these.", "findings": [ { "id": "stages-and-transitions", "name": "Stages and transitions", "description": "The stages worth naming and what moves a vegetable between them.", "questions": [ { "id": "stages-and-transitions-q01", "text": "What identifies and describes the lifecycle of a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "stages-and-transitions-q02", "text": "Who or what asserted this about the lifecycle of a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "stages-and-transitions-q03", "text": "What may an agent decide or do once the lifecycle of a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "observations-and-status", "name": "Observations and current status", "description": "What is observed about a vegetable, how often and by whom.", "findings": [ { "id": "observation-record", "name": "Observation record", "description": "How an observation of a vegetable is recorded so that it can be superseded rather than overwritten.", "questions": [ { "id": "observation-record-q01", "text": "What identifies and describes an observation of a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "observation-record-q02", "text": "Who or what asserted this about an observation of a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "observation-record-q03", "text": "What may an agent decide or do once an observation of a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "use-and-operation", "name": "Use and operation", "description": "What can be done with a vegetable and what it takes to do it.", "rationale": "An agent that can recognise a thing but not act on it has only half a model.", "layers": [ { "id": "intended-use", "name": "Intended use and function", "description": "What a vegetable is for, and what it is used for anyway.", "findings": [ { "id": "function-and-purpose", "name": "Function, purpose and misuse", "description": "The function a vegetable performs and the uses that fall outside it.", "questions": [ { "id": "function-and-purpose-q01", "text": "What identifies and describes the use of a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "function-and-purpose-q02", "text": "Who or what asserted this about the use of a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "function-and-purpose-q03", "text": "What may an agent decide or do once the use of a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "handling-and-procedure", "name": "Handling and procedure", "description": "The steps, skills and tools involved in using a vegetable.", "findings": [ { "id": "procedures-and-skills", "name": "Procedures, skills and required tools", "description": "What an agent needs before it can act on a vegetable at all.", "questions": [ { "id": "procedures-and-skills-q01", "text": "What identifies and describes handling a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "procedures-and-skills-q02", "text": "Who or what asserted this about handling a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "procedures-and-skills-q03", "text": "What may an agent decide or do once handling a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] }, { "id": "composition-and-identity", "name": "Composition, grade and chemical identity", "description": "What vegetable is made of and how pure the thing in hand is.", "rationale": "Grade decides what a substance may be used for, so a model that records only the name cannot support any decision about use.", "layers": [ { "id": "chemical-identity", "name": "Chemical identity", "description": "Formula, structure and the registry numbers that name it unambiguously.", "findings": [ { "id": "identity-record", "name": "Identity and registry numbers", "description": "What identifies this substance across suppliers and regulators.", "questions": [ { "id": "identity-record-q01", "text": "What formula, structure and registry identifiers name vegetable unambiguously?", "kind": "definition" }, { "id": "identity-record-q02", "text": "Which related substances share a name in common use but not an identifier?", "kind": "boundary" } ] } ] }, { "id": "grade-and-impurities", "name": "Grade, purity and impurities", "description": "The specification a batch meets and what else is in it.", "findings": [ { "id": "specification", "name": "Specification and assay", "description": "How purity is stated and measured, and which impurities matter.", "questions": [ { "id": "specification-q01", "text": "What grades of vegetable exist, how is purity assayed, and which impurities are limited?", "kind": "measurement" }, { "id": "specification-q02", "text": "Which use requires which grade, and what happens when a lower grade is substituted?", "kind": "action" } ] } ] } ] }, { "id": "properties-and-behaviour", "name": "Properties and behaviour", "description": "How vegetable behaves under conditions an agent can measure or change.", "rationale": "Physical constants are the part of a substance model that transfers between contexts, and each needs its unit and its conditions.", "layers": [ { "id": "physical-constants", "name": "Physical constants", "description": "Values that hold for the pure substance, with their conditions.", "findings": [ { "id": "constants-record", "name": "Constants and conditions", "description": "The quantities worth recording and the state they apply in.", "questions": [ { "id": "constants-record-q01", "text": "What are the defining physical constants of vegetable, in what units and under what conditions?", "kind": "measurement" }, { "id": "constants-record-q02", "text": "Which of these values change with grade or form rather than being fixed?", "kind": "boundary" } ] } ] }, { "id": "stability-and-reactivity", "name": "Stability and reactivity", "description": "What it reacts with, degrades into, and how it is stored.", "findings": [ { "id": "incompatibilities", "name": "Incompatibilities and degradation", "description": "What must not meet it, and what it becomes over time.", "questions": [ { "id": "incompatibilities-q01", "text": "What is vegetable incompatible with, and what does it degrade into under storage?", "kind": "definition" }, { "id": "incompatibilities-q02", "text": "What storage and handling does that require, and who is competent to do it?", "kind": "action" } ] } ] } ] }, { "id": "hazard-and-regulation", "name": "Hazard classification and regulation", "description": "How vegetable can harm, and what the law says about holding and moving it.", "rationale": "A substance model without its hazard class and its regulatory identity is unusable in exactly the situations that matter.", "layers": [ { "id": "hazard-class", "name": "Hazard classification", "description": "Classified hazards, exposure limits and protective measures.", "findings": [ { "id": "classified-hazards", "name": "Classified hazards and limits", "description": "The classification, the scheme it belongs to, and the limits set.", "questions": [ { "id": "classified-hazards-q01", "text": "How is vegetable classified for hazard, under which scheme, and what exposure limits apply?", "kind": "definition" }, { "id": "classified-hazards-q02", "text": "What protection does handling require, and what must an agent refuse to do without it?", "kind": "action" } ] } ] }, { "id": "regulatory-identity", "name": "Regulatory identity and control", "description": "Registration, restriction and transport rules by jurisdiction.", "findings": [ { "id": "controls", "name": "Controls and jurisdiction", "description": "Where it is restricted and what the restriction attaches to.", "questions": [ { "id": "controls-q01", "text": "Which registrations, restrictions or transport rules cover vegetable, and where?", "kind": "provenance" }, { "id": "controls-q02", "text": "Does the control attach to the substance, its concentration, or its intended use?", "kind": "boundary" } ] } ] } ] }, { "id": "provenance-and-evidence", "name": "Provenance, evidence and time", "description": "Where every claim about a vegetable came from and when it held.", "rationale": "A claim without a source and a time cannot be superseded, only overwritten, and an agent that overwrites loses the ability to explain itself.", "layers": [ { "id": "source-and-authority", "name": "Source and authority", "description": "Who said it, on what evidence, and how strongly.", "findings": [ { "id": "claim-provenance", "name": "Claim provenance and confidence", "description": "The authority behind each claim about a vegetable and how confident it is.", "questions": [ { "id": "claim-provenance-q01", "text": "What identifies and describes a claim about a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "claim-provenance-q02", "text": "Who or what asserted this about a claim about a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "claim-provenance-q03", "text": "What may an agent decide or do once a claim about a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] }, { "id": "time-and-versions", "name": "Time, versions and supersession", "description": "When a claim was true, when it was learnt, and what replaced it.", "findings": [ { "id": "validity-and-supersession", "name": "Validity period and supersession", "description": "How an old claim about a vegetable is retired without being erased.", "questions": [ { "id": "validity-and-supersession-q01", "text": "What identifies and describes the validity of a claim about a vegetable, and in what units or vocabulary?", "kind": "definition", "answer_data": [ "identifiers", "types and classes", "values with units", "explicit unknowns" ] }, { "id": "validity-and-supersession-q02", "text": "Who or what asserted this about the validity of a claim about a vegetable, by which method, and when was it true?", "kind": "provenance", "answer_data": [ "authority", "method", "evidence", "event time", "knowledge time" ] }, { "id": "validity-and-supersession-q03", "text": "What may an agent decide or do once the validity of a claim about a vegetable is known, and what must it refuse?", "kind": "action", "answer_data": [ "permitted actions", "preconditions", "refusals", "escalation" ] } ] } ] } ] } ] }, "statistics": { "bundles": 9, "layers": 19, "findings": 21, "questions": 57 } } } }