{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T10:02:15Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 20.3, "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: 01a09510-4a9b-7641-bd5f-21c0233e33a0\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: Goiabada\nSense to describe: (none recorded)\nDomain code: PHY.MAT\nAlso known as: (none)\n\n\nContext for this batch of 1001 things:\n# Batch 043: 1001 regist", "usd": 0.0, "recall": true }, "codex": { "seconds": 68.2, "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: 01a09510-4aa7-7a92-b6eb-d099b7d57f82\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: Goiabada\nRegistry id: vr.tr.goiabada\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entry: (none)\n\n\nContex" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:56:08+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "standards_and_regulation", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:26+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q1459788", "registryId": "vr.tr.goiabada", "name": "Goiabada", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q1459788/", "model": { "registry_id": "vr.tr.goiabada", "name": "Goiabada", "purpose": "Enable an agent to recognise goiabada as a guava-based sweet preparation, assess its physical and documented condition, and choose suitable handling and culinary uses.", "definition": "Goiabada is a guava preserve made by cooking guava pulp with sugar to produce a thick, usually reddish confection ranging from a spoonable paste to a firm, sliceable block, especially associated with Brazilian cuisine.", "scope_statement": "This model owns goiabada as a prepared food material, including its guava identity, formulation, texture, batch condition and suitability for use, while keeping recipes, manufacturing equipment and packaged commercial offerings separate.", "in_scope": [ "Guava content, sweetening system and other declared ingredients", "Product form, texture and presence of guava peel or other fruit particles", "Batch properties that affect slicing, spreading, heating and filling", "Observed condition, storage history and supporting shelf-life information", "Culinary suitability and compatibility with intended preparations" ], "out_of_scope": [ "Guava plants, cultivation and fresh-fruit grading", "General models of jam, jelly, fruit paste and confectionery", "Cooking recipes, factory operations and processing equipment", "Packaging manufacture, brand ownership, pricing and retail offers", "Complete dishes that incorporate goiabada" ], "distinguishing_features": [ "Check that guava is the defining fruit ingredient; a similarly coloured sweet made from another fruit is not established as goiabada.", "Check that the material is a prepared sweet rather than fresh guava, juice or unsweetened fruit pulp.", "Record whether it holds a cut shape or spreads readily; texture helps distinguish forms but should not alone determine whether a product is goiabada.", "Examine ingredient declarations and fruit solids when distinguishing goiabada from guava jelly; colour and sweetness alone are insufficient.", "Distinguish goiabada itself from a pastry, cheese pairing or other composite food containing it." ], "characteristics": [ { "name": "Identity evidence", "kind": "relation", "unit_or_values": "Links to product designation, ingredient declaration, producer description or documented preparation", "why_it_matters": "Supports identification without treating appearance or an informal name as sufficient evidence." }, { "name": "Guava ingredient and proportion", "kind": "measurement", "unit_or_values": "% by mass with basis stated; fruit form recorded separately; unknown permitted", "why_it_matters": "Distinguishes fruit contribution from concentration effects and supports comparison between formulations." }, { "name": "Sweetening and gelling formulation", "kind": "category", "unit_or_values": "Declared sugars, alternative sweeteners, added pectin, acidulants and other ingredients; unknown permitted", "why_it_matters": "Formulation affects sweetness, texture, ingredient compatibility and the relevance of storage guidance." }, { "name": "Peel and particle profile", "kind": "category", "unit_or_values": "Smooth, visible peel, other fruit particles, seed fragments or unknown", "why_it_matters": "Identifies textural differences and helps evaluate variant claims and intended mouthfeel." }, { "name": "Consistency at use temperature", "kind": "state", "unit_or_values": "Shape-holding, sliceable, spreadable or flowing, with temperature in °C and observation method", "why_it_matters": "Determines whether the material can be portioned, spread or used as a filling." }, { "name": "Apparent soluble solids", "kind": "measurement", "unit_or_values": "°Brix with sample preparation, measurement temperature and method", "why_it_matters": "Provides evidence about concentration while avoiding equivalence with exact sugar content or proven shelf stability." }, { "name": "Acidity and water availability", "kind": "measurement", "unit_or_values": "pH and water activity aw, each with method, temperature and sampling date", "why_it_matters": "Supports condition assessment when interpreted with formulation, processing and validated product guidance." }, { "name": "Condition and exposure history", "kind": "state", "unit_or_values": "Opening date, storage temperature history, moisture exposure, visible changes and uncertainty", "why_it_matters": "Connects the current material to the handling conditions under which its suitability must be assessed." }, { "name": "Response to intended preparation", "kind": "state", "unit_or_values": "Observed softening, spreading, leakage, separation or scorching under a documented trial", "why_it_matters": "Prevents assuming that all goiabada formulations behave identically during cooking." } ], "affordances": [ "Identify a sample using guava identity, declared formulation and observed food form.", "Select and portion goiabada for slicing, spreading or filling based on its measured or observed consistency.", "Assess whether a formulation fits an ingredient requirement using documented composition.", "Trial warming or dilution for a culinary use and record the resulting behaviour.", "Compare current condition and exposure history with applicable product storage guidance.", "Substitute between goiabada forms when texture and formulation evidence support the intended use." ], "agent_conduct": { "may": [ "Describe goiabada, its ingredients and its place in Brazilian food culture.", "List sugar content and ingredients from a product label on request." ], "must_not": [ "Present goiabada as a health food.", "Mislabel the fruit content, origin or sugar of a product for sale.", "Advise home canning or jarring without safe preserving guidance." ], "requires_human": [ "Recalling a batch after a contamination finding." ] }, "ethics": { "considerations": [ "It is a beloved Brazilian sweet, and paired with cheese it forms the dish called Romeu e Julieta.", "High sugar foods matter for people managing diabetes." ], "affected_parties": [ "Diners", "People with diabetes", "Small producers" ] }, "owners": { "steward": "The maker or seller.", "master_systems": [] }, "visual_identification": [ "A dark red, firm block or soft paste of guava preserve.", "Sold in tins, wrapped bars or jars, often sliced with white cheese." ], "failure_modes_and_hazards": [ "Poorly sealed home preserves can spoil or grow mould.", "Very high sugar content." ], "standards_and_regulation": [ "General Standard for the Labelling of Prepackaged Foods (CXS 1-1985), Codex Alimentarius Commission." ], "what_it_is_for": [ "Goiabada is encountered in homes, bakeries and food shops, especially in Brazil and other Portuguese-speaking countries.", "It is served as a sweet accompaniment to cheese or bread and used as a filling in pastries and desserts.", "Its consistency determines whether it is sliced, spread or incorporated into a filling." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q1459788: Goiabada", "url": "https://www.wikidata.org/wiki/Q1459788", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Goiabada", "url": "https://en.wikipedia.org/wiki/Goiabada", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "guava-identity-and-boundaries", "name": "Guava identity and boundaries", "description": "Establishes what makes the material goiabada and distinguishes it from adjacent guava preparations.", "rationale": "The registry lacks a definition, and neither a sweet red appearance nor guava flavour alone establishes this identity.", "layers": [ { "id": "identity-evidence", "name": "Identity evidence", "description": "Connects the designation goiabada to evidence about the defining fruit and prepared form.", "findings": [ { "id": "guava-based-preparation", "name": "Guava-based preparation", "description": "Record the evidence that guava defines the preparation, separating documented ingredients from inferred flavour or appearance.", "questions": [ { "text": "What ingredient or preparation evidence establishes guava as the defining fruit?", "kind": "definition", "id": "guava-based-preparation-q01" }, { "text": "Who identifies this material as goiabada, and what label or preparation record supports that identification?", "kind": "provenance", "id": "guava-based-preparation-q02" } ] } ] }, { "id": "neighbouring-preparations", "name": "Neighbouring preparations", "description": "Separates goiabada from fruit inputs, related preserves and dishes containing it.", "findings": [ { "id": "food-material-boundary", "name": "Food material boundary", "description": "Determine whether the referent is goiabada itself, another guava preparation or a composite dish, without imposing an unverified texture threshold.", "questions": [ { "text": "What evidence distinguishes this preparation from guava pulp, guava jelly or another guava preserve?", "kind": "boundary", "id": "food-material-boundary-q01" }, { "text": "Does the named item refer to goiabada itself or to a food containing a separately identifiable goiabada component?", "kind": "boundary", "id": "food-material-boundary-q02" } ] } ] } ] }, { "id": "formulation-and-fruit-structure", "name": "Formulation and fruit structure", "description": "Captures the fruit, sweetening system and retained fruit structures that define a particular goiabada.", "rationale": "Goiabada is a formulated food rather than a pure chemical substance; ingredient differences affect its identity and use.", "layers": [ { "id": "fruit-and-sweetening", "name": "Fruit and sweetening", "description": "Records guava contribution and the ingredients used to sweeten or modify the preparation.", "findings": [ { "id": "formulation-basis", "name": "Formulation basis", "description": "Keep fruit input proportions, finished-product composition and measured soluble solids distinct.", "questions": [ { "text": "Which guava form and sweetening ingredients were used, and are their quantities documented?", "kind": "provenance", "id": "formulation-basis-q01" }, { "text": "Does a stated fruit percentage describe the initial recipe, the finished product or another explicitly defined basis?", "kind": "measurement", "id": "formulation-basis-q02" }, { "text": "Which added ingredients could affect gel formation, acidity or suitability for an ingredient restriction?", "kind": "action", "id": "formulation-basis-q03" } ] } ] }, { "id": "retained-fruit-structure", "name": "Retained fruit structure", "description": "Describes peel and particles independently of marketing or traditional variant names.", "findings": [ { "id": "peel-and-variant-evidence", "name": "Peel and variant evidence", "description": "Record observed fruit structures and investigate designations such as cascão without assuming that the name fully specifies composition.", "questions": [ { "text": "What peel, fruit pieces or seed fragments are present, and how were they observed?", "kind": "measurement", "id": "peel-and-variant-evidence-q01" }, { "text": "If the goiabada is designated cascão, what does that designation mean for this producer or documented tradition?", "kind": "definition", "id": "peel-and-variant-evidence-q02" } ] } ] } ] }, { "id": "consistency-and-culinary-performance", "name": "Consistency and culinary performance", "description": "Connects the physical form of goiabada to portioning and behaviour in culinary preparations.", "rationale": "Choosing goiabada for a sliced serving, spread or heated filling requires evidence about consistency and preparation response.", "layers": [ { "id": "portioning-consistency", "name": "Portioning consistency", "description": "Assesses shape retention, cutting and spreading under stated conditions.", "findings": [ { "id": "shape-retention-and-spreadability", "name": "Shape retention and spreadability", "description": "Describe consistency at a specified temperature instead of treating firmness as an invariant property of goiabada.", "questions": [ { "text": "At the intended serving temperature, does a cut portion retain its shape, deform or flow?", "kind": "measurement", "id": "shape-retention-and-spreadability-q01" }, { "text": "What portioning or spreading method suits the observed firmness and fruit-particle content?", "kind": "action", "id": "shape-retention-and-spreadability-q02" } ] } ] }, { "id": "preparation-response", "name": "Preparation response", "description": "Evaluates how a particular formulation behaves during warming, dilution or incorporation into another food.", "findings": [ { "id": "filling-and-heating-suitability", "name": "Filling and heating suitability", "description": "Base use as a filling or softened preparation on observed performance under the intended conditions.", "questions": [ { "text": "Under the intended heating conditions, does this goiabada soften evenly, leak, separate or scorch?", "kind": "measurement", "id": "filling-and-heating-suitability-q01" }, { "text": "What trial supports using this formulation as a pastry filling, spread or sauce component?", "kind": "action", "id": "filling-and-heating-suitability-q02" }, { "text": "If warming or dilution changes the material, what new consistency and handling requirements must be recorded?", "kind": "action", "id": "filling-and-heating-suitability-q03" } ] } ] } ] }, { "id": "preservation-and-current-condition", "name": "Preservation and current condition", "description": "Links formulation evidence, exposure history and observable changes to decisions about a goiabada batch.", "rationale": "A sweet, concentrated guava preparation still needs product-specific evidence for storage and continued use.", "layers": [ { "id": "preservation-evidence", "name": "Preservation evidence", "description": "Records measurements and documented guidance relevant to keeping the preparation in usable condition.", "findings": [ { "id": "batch-specific-storage-basis", "name": "Batch-specific storage basis", "description": "Keep measured concentration, acidity and water activity distinct from validated shelf-life or storage claims.", "questions": [ { "text": "What pH, water activity or apparent soluble-solids measurements are available for this formulation or batch?", "kind": "measurement", "id": "batch-specific-storage-basis-q01" }, { "text": "What producer guidance or validation supports its storage duration and conditions before and after opening?", "kind": "provenance", "id": "batch-specific-storage-basis-q02" } ] } ] }, { "id": "observed-condition", "name": "Observed condition", "description": "Tracks changes such as surface drying, crystallisation, liquid separation or visible growth alongside exposure history.", "findings": [ { "id": "change-assessment", "name": "Change assessment", "description": "Record physical changes without assuming either that every texture change is spoilage or that normal appearance proves suitability.", "questions": [ { "text": "What changes in surface, odour, colour, crystallisation or liquid separation have occurred since the batch was opened or last assessed?", "kind": "measurement", "id": "change-assessment-q01" }, { "text": "What storage and handling history is known, including moisture exposure and contact during serving?", "kind": "provenance", "id": "change-assessment-q02" }, { "text": "Does the available evidence support continued use under the applicable guidance, or require withholding the material pending assessment?", "kind": "action", "id": "change-assessment-q03" } ] } ] } ] }, { "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": [ "Goiabada is a variable food preparation, not a pure chemical substance; a single CAS identity or fixed set of physical constants would be inappropriate.", "Numerical composition, soluble-solids content, water activity and shelf life require a specified recipe or product.", "Variety names are culinary and commercial terms; any legally defined composition or labelling requirements need jurisdiction-specific verification." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of Goiabada 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": [ "Goiabada de corte: firm, sliceable guava paste", "Goiabada cremosa: soft, spoonable guava preserve", "Goiabada cascão: a rustic preparation containing noticeable pieces of guava skin" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of Goiabada 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 with cheese in the Brazilian pairing known as Romeu e Julieta", "Used as a filling for pastries, biscuits and cakes", "Served sliced as a sweet", "Used as a spread in its creamy form", "Softened into a dessert sauce or topping" ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of Goiabada 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": [ "Mould or yeast spoilage when formulation, packaging or storage does not adequately control microbial growth", "Sugar crystallisation producing an undesirably grainy texture", "Insufficient concentration or gel formation preventing a cutting variety from setting", "Scorching during cooking, causing burnt flavours and excessive darkening", "Moisture loss during storage, causing hardening or surface drying" ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of Goiabada 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 Brazil, goiabada is sold in both firm and creamy forms; cascão preparations retain pieces of guava skin.", "Related guava pastes occur elsewhere in Latin America under names such as pasta de guayaba and bocadillo, with local differences in formulation and presentation." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of Goiabada 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": "Guava", "difference": "Guava is the fruit used as the principal raw material; goiabada is a cooked, sweetened preparation." }, { "name": "Guava jelly", "difference": "Guava jelly is made from extracted juice, whereas goiabada retains fruit pulp." }, { "name": "Guava jam", "difference": "Jam is generally spreadable; firm goiabada is sliceable, although creamy goiabada overlaps with guava jam." }, { "name": "Marmelada", "difference": "In Portuguese usage, marmelada is made from quince rather than guava." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of Goiabada this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which authoritative culinary or product definitions establish the boundary between goiabada, guava jam, guava jelly and guava cheese across relevant languages and regions?", "How consistently are cascão and other goiabada variant names defined, particularly regarding retained peel and consistency?", "Are there applicable compositional criteria for products labelled goiabada, and how do these address reduced-sugar or alternatively sweetened formulations?", "Which measurement methods best compare firmness and heated-filling performance across smooth and particle-containing goiabada?", "What validated storage evidence applies to the specific formulation, processing history and opened condition being modelled?" ], "statistics": { "bundles": 5, "layers": 9, "findings": 14, "questions": 25 } }