{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T08:49:37Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 22.6, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\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: 01a094cd-9d31-7e43-99b1-619e15f06b5b\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: confiture\nSense to describe: preserved or candied fruit\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 043:", "usd": 0.0, "recall": true }, "codex": { "seconds": 79.9, "error": "Reading additional input from stdin...\nOpenAI Codex v0.153.4\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: 01a094cd-9d21-76f2-aa58-91f0da0e71b1\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: confiture\nRegistry id: vr.tr.confiture\nPlane / domain: PHY / PHY.MAT\nRegistry definition: preserved or candied fruit\nNames folded into this entry: (n" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:42:26+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T12:16:27+00:00", "evidence": [ "completeness 1.00", "sense: WordNet gloss", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-CONFITURE", "registryId": "vr.tr.confiture", "name": "confiture", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/confiture/", "model": { "registry_id": "vr.tr.confiture", "name": "confiture", "purpose": "Enable an agent to recognise confiture as preserved or candied fruit, assess its documented condition, and identify uses or handling actions supported by its formulation and preservation history.", "definition": "Confiture, in the sense of preserved or candied fruit, is an edible preparation in which whole fruit or fruit pieces are impregnated with sugar, usually through cooking or soaking in concentrated syrup, and retained in syrup or finished as a drained or dried confection.", "scope_statement": "This model owns the identity, fruit composition, preserved form, material properties, preservation evidence and usable condition of confiture, retaining the registry's breadth across preserved and candied fruit.", "in_scope": [ "Fruit species, parts, proportions and retained physical form", "Preserving medium, sweeteners and other formulation ingredients", "Preserved, candied, gelled or syrup-held presentation", "Processing history and evidence supporting preservation", "Texture, moisture distribution and observable deterioration", "Opening history, storage requirements and suitability for intended culinary use" ], "out_of_scope": [ "Cultivation and condition of fruit before it becomes an ingredient", "Design and operation of cooking, candying and filling equipment", "Packaging manufacture and container design", "Recipes for dishes that incorporate confiture", "Commercial brand, seller and distribution organisation", "Standalone models of sugar, pectin, acids or other ingredients" ], "distinguishing_features": [ "Establish whether fruit or fruit-derived material is the preserved food itself, rather than merely a flavouring in syrup or confectionery.", "Look for evidence of preservation or candying; sweetness or cooked fruit alone does not establish membership.", "Record whether the fruit is whole, in pieces, pulped or represented only by extracted juice, and flag juice-only products for a boundary decision.", "Distinguish syrup-held, spreadable and separately handled candied forms without assuming that confiture must be a gelled spread.", "Compare the actual ingredients and preparation with the registry definition rather than treating a product name such as jam, preserve or confiture as decisive." ], "characteristics": [ { "name": "Fruit identity and part", "kind": "relation", "unit_or_values": "Fruit taxon or ingredient identity; whole fruit, flesh, peel or other specified part", "why_it_matters": "Connects the preserved material to its source fruit and identifies boundary cases such as peel-only preparations." }, { "name": "Fruit proportion", "kind": "measurement", "unit_or_values": "% by mass, with formulation or finished-product basis stated", "why_it_matters": "Separates fruit content from preserving medium while avoiding comparison of incompatible reporting bases." }, { "name": "Preserved presentation", "kind": "category", "unit_or_values": "Whole fruit in medium; pieces in medium; pulped spread; separated candied pieces; mixed; unresolved", "why_it_matters": "Determines how the confiture can be portioned, inspected and incorporated into food." }, { "name": "Preserving formulation", "kind": "relation", "unit_or_values": "Ingredient identities and quantities, including sweeteners, liquid medium, gelling agents and added acids where present", "why_it_matters": "Supports interpretation of texture, dietary compatibility and preservation evidence." }, { "name": "Soluble solids", "kind": "measurement", "unit_or_values": "°Bx, with method, temperature and sampled phase", "why_it_matters": "Provides a formulation and consistency indicator whose meaning depends on the sample and method." }, { "name": "Water activity", "kind": "measurement", "unit_or_values": "aw, dimensionless, with temperature and sampled component", "why_it_matters": "Provides evidence relevant to preservation without substituting for a validated assessment of the whole product." }, { "name": "Acidity", "kind": "measurement", "unit_or_values": "pH; optionally titratable acidity with units and acid-equivalent basis", "why_it_matters": "Helps interpret formulation, gel behaviour and preservation requirements." }, { "name": "Texture and fruit integrity", "kind": "state", "unit_or_values": "Spreadability, firmness, chewiness, piece integrity and surface stickiness, with assessment method", "why_it_matters": "Distinguishes an intended candied or spreadable form from an unwanted change." }, { "name": "Preservation history", "kind": "relation", "unit_or_values": "Linked batch records for cooking, syrup treatment, drying, filling and other applicable steps", "why_it_matters": "Connects the present material to evidence about how its preserved state was achieved." }, { "name": "Current keeping condition", "kind": "state", "unit_or_values": "Sealed or opened; storage history known or unknown; observed changes; assessment pending or documented", "why_it_matters": "Prevents the agent from treating an unopened product specification as proof of the condition of a particular portion." } ], "affordances": [ "Classify a preparation against the registry's preserved-or-candied-fruit scope and flag uncertain boundaries.", "Compare formulations using fruit proportion, preserving medium and measurements with compatible reporting bases.", "Select a confiture form for spreading, filling, garnishing or handling as individual fruit pieces.", "Trace a portion or batch to its fruit ingredients and preservation records.", "Assess reported texture changes and deterioration observations against the intended product state.", "Retrieve applicable storage and use instructions and flag decisions unsupported by available evidence." ], "agent_conduct": { "may": [ "Describe candied and preserved fruit traditions from cookery sources.", "Read labels and report sugar content, additives and allergens.", "Store and serve it following hygiene rules." ], "must_not": [ "Serve it to someone on a sugar-restricted diet who has declared it.", "Hide colourings or preservatives such as sulphites on labels.", "Present it as a fresh fruit portion or a health food.", "Sell home-made preserves with false claims of origin or method." ], "requires_human": [ "Feeding a person with diabetes who cannot check food themselves." ] }, "ethics": { "considerations": [ "Sugary foods affect health, especially for people with diabetes and children.", "Traditional preserving crafts are cultural heritage worth honest description." ], "affected_parties": [ "People with diabetes", "Children", "Traditional producers" ] }, "owners": { "steward": "The person or business that makes or holds it.", "master_systems": [] }, "visual_identification": [ "Whole fruit or pieces glossy or crusted with sugar, often translucent.", "Sold in jars of syrup or as dried candied pieces." ], "failure_modes_and_hazards": [ "High sugar content harms people with diabetes and teeth.", "Sulphites used as preservatives can trigger asthma in sensitive people." ], "what_it_is_for": [ "Confiture in this sense is encountered in confectionery, baking and dessert preparation as whole fruit or fruit pieces preserved with sugar.", "It is used as a sweet accompaniment, filling, decoration or ingredient where recognizable fruit pieces and concentrated sweetness are wanted." ], "standards_and_regulation": [ "The General Principles of Food Hygiene, issued by the Codex Alimentarius Commission as CXC 1-1969, apply to hygienic production and handling of preserved fruit.", "The General Standard for the Labelling of Prepackaged Foods, issued by the Codex Alimentarius Commission as CXS 1-1985, applies when the product is supplied as prepackaged food." ] }, "sources": [ { "id": "oewn", "title": "Open English WordNet 2024, synset oewn-07612716-n", "url": "https://en-word.net/id/oewn-07612716-n", "what_it_supports": "sense and gloss of the concept", "url_status": "live", "checked_by": "http 200" }, { "id": "wiktionary-en", "title": "Wiktionary: confiture", "url": "https://en.wiktionary.org/wiki/confiture", "what_it_supports": "word senses and usage", "url_status": "live", "checked_by": "http 200" } ], "structure": { "bundles": [ { "id": "fruit-identity-and-boundaries", "name": "Fruit identity and boundaries", "description": "Establishes what fruit preparation is being modelled and why it belongs under confiture.", "rationale": "The registry definition spans preserved and candied fruit, so a spread-only interpretation would omit part of the registered thing.", "layers": [ { "id": "fruit-substrate", "name": "Fruit substrate", "description": "Identifies the fruit material that remains the subject of preservation.", "findings": [ { "id": "fruit-and-part-identity", "name": "Fruit and part identity", "description": "Record each fruit ingredient and the part used without inferring composition from the product name.", "questions": [ { "text": "Which fruits and fruit parts make up this confiture?", "kind": "definition", "id": "fruit-and-part-identity-q01" }, { "text": "Which ingredient declaration or preparation record establishes those identities?", "kind": "provenance", "id": "fruit-and-part-identity-q02" } ] } ] }, { "id": "preserve-family-boundary", "name": "Preserve family boundary", "description": "Locates the preparation within the registry's broad category and its neighbouring food concepts.", "findings": [ { "id": "membership-beyond-the-label", "name": "Membership beyond the label", "description": "Assess membership from fruit content and preservation form while retaining unresolved terminology as a boundary question.", "questions": [ { "text": "What evidence identifies this preparation as preserved or candied fruit?", "kind": "definition", "id": "membership-beyond-the-label-q01" }, { "text": "Does this preparation expose an unresolved boundary with jelly, compote, marmalade, dried fruit or fruit confectionery?", "kind": "boundary", "id": "membership-beyond-the-label-q02" } ] } ] } ] }, { "id": "fruit-and-preserving-medium", "name": "Fruit and preserving medium", "description": "Describes the formulation and the distribution of material between fruit and surrounding medium.", "rationale": "Confiture can contain distinct fruit and syrup phases, making whole-product labels insufficient for interpreting measurements or use.", "layers": [ { "id": "formulation-basis", "name": "Formulation basis", "description": "Makes fruit loading and added ingredients interpretable.", "findings": [ { "id": "fruit-loading-and-additions", "name": "Fruit loading and additions", "description": "Record fruit quantity and preserving ingredients with explicit quantity bases.", "questions": [ { "text": "What proportion of fruit is reported, and does it refer to starting ingredients or finished confiture?", "kind": "measurement", "id": "fruit-loading-and-additions-q01" }, { "text": "Which sweeteners, liquids, gelling agents, acids or other additions are documented?", "kind": "provenance", "id": "fruit-loading-and-additions-q02" } ] } ] }, { "id": "phase-specific-properties", "name": "Phase-specific properties", "description": "Separates observations of fruit pieces, surrounding medium and representative combined samples.", "findings": [ { "id": "sampling-fruit-and-medium", "name": "Sampling fruit and medium", "description": "Attach sampling context to soluble-solids, acidity and water-activity results.", "questions": [ { "text": "Were the reported measurements taken from syrup, fruit interior, surface material or a combined sample?", "kind": "measurement", "id": "sampling-fruit-and-medium-q01" }, { "text": "What sampling and preparation method supports treating those results as representative of this confiture?", "kind": "provenance", "id": "sampling-fruit-and-medium-q02" } ] } ] } ] }, { "id": "preservation-and-candying-history", "name": "Preservation and candying history", "description": "Connects the fruit's preserved state to the preparation steps and evidence applicable to the actual formulation.", "rationale": "A sweet taste or familiar appearance cannot establish how a particular confiture was preserved.", "layers": [ { "id": "transformation-route", "name": "Transformation route", "description": "Records the route from fruit ingredients to the final preserved or candied form.", "findings": [ { "id": "documented-treatment-sequence", "name": "Documented treatment sequence", "description": "Represent applicable cooking, syrup exposure, concentration, drying and filling steps as linked history.", "questions": [ { "text": "Which preparation steps produced this confiture's final form?", "kind": "provenance", "id": "documented-treatment-sequence-q01" }, { "text": "Which recorded endpoints describe the fruit and medium at the end of those steps?", "kind": "measurement", "id": "documented-treatment-sequence-q02" } ] } ] }, { "id": "preservation-evidence", "name": "Preservation evidence", "description": "Identifies what supports claimed keeping conditions and where the support stops.", "findings": [ { "id": "applicability-of-keeping-claims", "name": "Applicability of keeping claims", "description": "Link storage and keeping claims to evidence matching the formulation, treatment and packed state.", "questions": [ { "text": "What documented assessment or producer instruction supports the claimed keeping conditions?", "kind": "provenance", "id": "applicability-of-keeping-claims-q01" }, { "text": "Do changes in fruit size, formulation, process or presentation place this confiture outside that evidence?", "kind": "boundary", "id": "applicability-of-keeping-claims-q02" } ] } ] } ] }, { "id": "texture-and-condition", "name": "Texture and condition", "description": "Distinguishes intended fruit texture and medium consistency from subsequent material changes.", "rationale": "Firmness, gel formation and crystallisation must be judged against the intended confiture form.", "layers": [ { "id": "intended-eating-structure", "name": "Intended eating structure", "description": "Describes how the fruit and medium should behave during handling and eating.", "findings": [ { "id": "fruit-integrity-and-consistency", "name": "Fruit integrity and consistency", "description": "Record desired piece integrity, chewiness, spreadability and medium consistency for this preparation.", "questions": [ { "text": "Should the fruit remain whole or in pieces, become a spread, or be handled as separate candied portions?", "kind": "definition", "id": "fruit-integrity-and-consistency-q01" }, { "text": "How are fruit firmness, spreadability or surface stickiness assessed against that intended form?", "kind": "measurement", "id": "fruit-integrity-and-consistency-q02" } ] } ] }, { "id": "changes-during-keeping", "name": "Changes during keeping", "description": "Tracks changes in the fruit, medium and exposed surfaces without equating appearance with verified safety.", "findings": [ { "id": "observed-material-changes", "name": "Observed material changes", "description": "Record crystallisation, liquid separation, drying, discoloration, gas formation and visible growth as observations requiring interpretation.", "questions": [ { "text": "What changes have appeared, in which component, and since which prior observation?", "kind": "measurement", "id": "observed-material-changes-q01" }, { "text": "What assessment is needed to determine whether each change affects quality, usability or safety?", "kind": "action", "id": "observed-material-changes-q02" } ] } ] } ] }, { "id": "portion-handling-and-culinary-fit", "name": "Portion handling and culinary fit", "description": "Connects the present portion's history and material form to supported handling and culinary choices.", "rationale": "A confiture's suitability depends on both its physical form and what has happened since packing or opening.", "layers": [ { "id": "opened-and-stored-portions", "name": "Opened and stored portions", "description": "Tracks the conditions of the actual jar, container or separated portion under consideration.", "findings": [ { "id": "portion-history-and-instructions", "name": "Portion history and instructions", "description": "Associate opening, transfer and storage history with instructions applicable to this confiture.", "questions": [ { "text": "When was this portion opened or transferred, and what storage history is known?", "kind": "provenance", "id": "portion-history-and-instructions-q01" }, { "text": "Which documented handling instructions apply to its current opened, sealed or separated state?", "kind": "action", "id": "portion-history-and-instructions-q02" } ] } ] }, { "id": "fit-for-culinary-role", "name": "Fit for culinary role", "description": "Assesses whether the confiture's fruit form, medium and ingredients suit the intended use.", "findings": [ { "id": "matching-form-to-use", "name": "Matching form to use", "description": "Match whole fruit, pieces or spreadable material to a proposed culinary role using explicit requirements.", "questions": [ { "text": "Does the proposed use require intact pieces, a spreadable mass, drained fruit or fruit with its syrup?", "kind": "action", "id": "matching-form-to-use-q01" }, { "text": "Which ingredient restrictions and texture requirements must this confiture satisfy for that use?", "kind": "boundary", "id": "matching-form-to-use-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-confidence-notes", "name": "Check these first", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "The requested sense is broader than the usual modern French meaning; confirm the registry's intended historical or linguistic scope first.", "No universal composition, shelf life or safe processing schedule applies across syrup preserves and dried candied fruit.", "This is recalled knowledge without source verification; applicable product standards and labelling rules require research for the specific formulation and jurisdiction." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of confiture this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-kinds", "name": "Kinds and varieties", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Whole-fruit preserves in syrup", "Fruit-piece preserves in syrup", "Drained candied fruit", "Glacé fruit", "Crystallized fruit", "Candied citrus peel" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of confiture this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-real-world-use", "name": "Real-world use", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Eaten as a sweet or accompaniment", "Incorporated into fruitcakes and other baked goods", "Used in confectionery fillings", "Used to garnish pastries and desserts", "Served as a topping for dairy desserts" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of confiture this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-measurements", "name": "Typical measurements", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "quantity": "Soluble solids in the syrup or liquid fraction", "typical_range": "Product-dependent; commonly measured by refractometry", "unit": "°Brix" }, { "quantity": "Water activity", "typical_range": "Product-dependent; distinguishes available water from total moisture", "unit": "dimensionless" } ], "questions": [ { "id": "evidence-measurements-q01", "text": "Which of these typical measurements hold for the sense of confiture this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-failure-modes-and-hazards", "name": "Failure modes and hazards", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Osmophilic yeasts can ferment products despite high sugar concentrations.", "Mould can develop when formulation, packaging or storage permits growth.", "Unwanted sugar crystallization can produce a gritty texture.", "Excessive heating can darken the product and damage fruit texture or flavour.", "Some commercial candied fruits contain sulphites, which can cause reactions in susceptible consumers." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of confiture this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-regional-variation", "name": "Regional variation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "In contemporary French usage, confiture generally denotes jam; candied fruit is ordinarily called fruits confits.", "Older English usage can encompass preserved or candied fruits more broadly.", "The names glacé and crystallized commonly distinguish a glossy finish from a surface coating of sugar crystals." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of confiture this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-neighbours", "name": "Neighbouring kinds and how to tell them apart", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ { "name": "Jam", "difference": "Jam is generally a spread made from fruit pulp or pieces; the specified sense emphasizes preserved fruit pieces or whole fruits, including candied forms." }, { "name": "Jelly", "difference": "Fruit jelly is a gel made principally from extracted juice rather than retained fruit tissue." }, { "name": "Compote", "difference": "Compote is fruit cooked in a sweetened liquid without necessarily reaching the sugar concentration or processing conditions needed for prolonged preservation." }, { "name": "Dried fruit", "difference": "Drying preserves primarily by removing water; candying deliberately introduces substantial sugar into the fruit." }, { "name": "Candied fruit", "difference": "Candied fruit is included within the requested broad sense but specifically requires sugar impregnation; not every fruit preserve is a drained or dried candy." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of confiture this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Does the registry intend confiture to include all preserved fruit, or only particular sweet-preserved and candied preparations?", "Where should this entry's boundaries fall for juice-only jelly, compote, marmalade, dried fruit and peel-only candying?", "Which existing Vercy models already cover this concept or neighbouring preserve forms, and where should a shared model replace duplication?", "Which sampling methods adequately characterise confiture with substantial differences between fruit interiors and surrounding syrup?", "What product-specific evidence and jurisdiction-specific terminology are needed before making keeping, safety or commercial naming claims?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 17, "questions": 27 } }