{ "vercy": "1.0-draft", "publication": { "status": "research-draft", "adjudicationStatus": "unreviewed", "publishableCanonical": false, "generatedAt": "2026-09-12T10:40:50Z", "providers": [ "Codex" ], "breadth": "recalled by Codex without web access - no source was read", "missingProviders": [], "pass": 2, "cost": { "grok": { "seconds": 19.9, "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: 01a09533-9ea4-7430-a192-30f017e32a8d\n--------\nuser\nDescribe what is already known about one registered thing. Answer as JSON only, no prose around it.\n\nThing: jellyfish as food\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: 10", "usd": 0.0, "recall": true }, "codex": { "seconds": 68.1, "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: 01a09533-9e95-7861-a208-6f8e9a224de3\n--------\nuser\nYou are drafting a Vercy meta-model for one registered thing. Answer as JSON only, no prose around it.\n\nThing: jellyfish as food\nRegistry id: vr.tr.jellyfish-as-food\nPlane / domain: PHY / PHY.MAT\nRegistry definition: (none recorded)\nNames folded into this entr" } }, "enrichment": { "pass": 3, "engine": "claude", "producedAt": "2026-10-06T12:00:00Z", "ingestedAt": "2026-10-06T08:48:48+00:00", "fields": [ "agent_conduct", "ethics", "failure_modes_and_hazards", "owners", "standards_and_regulation", "visual_identification" ] }, "gate": { "passed": true, "version": "1.0", "at": "2026-10-07T10:10:29+00:00", "evidence": [ "completeness 1.00", "sense: Wikidata description", "2 live sources", "review by codex: pass" ] } }, "metaModel": { "id": "THING-Q23935119", "registryId": "vr.tr.jellyfish-as-food", "name": "jellyfish as food", "version": "0.1.0-research.1", "entryKind": "thing", "family": "Thing Registry", "domain": [ "PHY.MAT" ], "status": "research-draft" }, "canonicalUrl": "https://ver.cy/models/thing/q23935119/", "model": { "registry_id": "vr.tr.jellyfish-as-food", "name": "jellyfish as food", "purpose": "Enable an agent to identify jellyfish intended for human consumption, assess its processing and food-use status, and determine appropriate handling or further verification.", "definition": "Jellyfish as food is edible material prepared from selected jellyfish species, chiefly their bells and oral arms, traditionally preserved by salt-and-alum curing and desalted before consumption.", "scope_statement": "This model owns jellyfish tissue as a food material, including source identity, edible portions, processing history, composition, condition, culinary readiness and evidence supporting its intended use.", "in_scope": [ "Species identity and traceability of jellyfish supplied for food", "Tissue portions and physical forms offered for consumption", "Preservation, curing, desalting and other preparation states", "Composition and quality measurements tied to the product's preparation state", "Food-safety evidence, storage requirements and market-specific food status", "Suitability for an intended culinary use" ], "out_of_scope": [ "Jellyfish taxonomy and organism biology beyond food identification", "Marine ecosystems and fisheries management as complete systems", "Harvesting vessels and processing equipment", "Complete recipes, restaurant dishes and menus", "Isolated jellyfish-derived collagen or other extracted ingredients", "Medical diagnosis or treatment following exposure or consumption" ], "distinguishing_features": [ "The material is identified as jellyfish tissue intended for human consumption, rather than an unidentified marine organism or aquarium specimen.", "A claimed edible identity is supported by species or source evidence; appearance or the word 'jellyfish' alone does not establish food suitability.", "The food material retains identifiable tissue or a documented tissue-derived form, distinguishing it from isolated extracts.", "Its preparation state distinguishes preserved material requiring further treatment from material documented as ready to eat.", "For a mixed dish, this model describes the jellyfish component; the assembled dish belongs to a neighbouring food-product model." ], "characteristics": [ { "name": "Biological identity", "kind": "relation", "unit_or_values": "Scientific taxon, supplier name, identification method and confidence", "why_it_matters": "Connects the food material to evidence about the particular jellyfish supplied." }, { "name": "Tissue portion and cut", "kind": "category", "unit_or_values": "Bell tissue, oral-arm tissue, mixed tissue, other documented portion or unknown; whole, strips or other cut", "why_it_matters": "Supports comparisons of processing needs, texture and culinary suitability." }, { "name": "Harvest and lot provenance", "kind": "relation", "unit_or_values": "Harvest location and date, supplier, processor and lot identifiers", "why_it_matters": "Makes identity claims, analytical results and recalls traceable to the material." }, { "name": "Processing and readiness state", "kind": "state", "unit_or_values": "Documented sequence of fresh, cured, dried, frozen, desalted, cooked or other states; readiness verified, unverified or further preparation required", "why_it_matters": "Prevents a preserved or partially prepared product from being treated as immediately consumable." }, { "name": "Curing formulation", "kind": "relation", "unit_or_values": "Named curing agents, quantities or concentrations, treatment duration and supporting process record; none documented or unknown", "why_it_matters": "Connects processing choices to residual composition and preparation requirements." }, { "name": "Moisture and salt composition", "kind": "measurement", "unit_or_values": "Moisture in g/100 g; sodium in mg/100 g; salt in g/100 g with measurement or calculation method; preparation state specified", "why_it_matters": "Allows meaningful comparison between cured, desalted and serving-ready material." }, { "name": "Aluminium concentration", "kind": "measurement", "unit_or_values": "mg/kg with analytical method, sample date and as-sold or as-consumed basis", "why_it_matters": "Allows evaluation of relevant process residues without assuming a particular curing treatment occurred." }, { "name": "Texture", "kind": "measurement", "unit_or_values": "Instrumental force in N under a stated method, or a defined sensory scale; tissue portion and preparation state recorded", "why_it_matters": "Makes culinary texture claims comparable and helps detect changes during processing or storage." }, { "name": "Storage and package condition", "kind": "state", "unit_or_values": "Storage temperature in °C, elapsed time, package integrity, opening date and validated use period", "why_it_matters": "Supports a condition judgment for the actual lot and its current handling history." }, { "name": "Food-use eligibility", "kind": "relation", "unit_or_values": "Jurisdiction, species, product form, intended use, applicable authority and verification date", "why_it_matters": "Keeps permission to supply or use the food tied to its actual identity and market." } ], "affordances": [ "Identify and segregate jellyfish lots by species evidence, tissue portion and preparation state.", "Determine which documented desalting, rehydration or cooking steps remain before the intended use.", "Request or interpret composition and safety tests for a specified lot and consumption state.", "Compare jellyfish materials for a culinary application using portion, cut, texture and residual salt.", "Trace a suspect food lot to its harvest, processor and downstream products.", "Flag material for further verification when identity, processing history or food-use evidence is insufficient." ], "agent_conduct": { "may": [ "Describe which jellyfish species are eaten and how traditional curing makes them edible, at a general level.", "Report the origin, species and processing of jellyfish products from their labels.", "Advise diners to buy only products prepared and sold by food businesses." ], "must_not": [ "Present a jellyfish species as edible without a reliable source for that species.", "Encourage people to harvest and eat wild jellyfish they cannot identify.", "Hide the use of alum or other processing aids from buyers who ask.", "Serve jellyfish to someone with a declared seafood allergy without disclosure." ], "requires_human": [ "Approving a new source or species of jellyfish for sale as food." ] }, "ethics": { "considerations": [ "Some jellyfish are venomous; misidentification can injure people.", "Jellyfish harvesting affects marine ecosystems and fishing communities." ], "affected_parties": [ "Diners", "Fishers and processors", "Marine ecosystems" ] }, "owners": { "steward": "The food business that processes and sells it; fisheries and food safety authorities regulate harvest and sale.", "master_systems": [] }, "visual_identification": [ "Translucent, pale yellow or amber strips or sheets with a rubbery, crunchy texture.", "Often sold salted in packs or served shredded in cold dishes with sesame dressing." ], "failure_modes_and_hazards": [ "Stings from improperly handled or misidentified jellyfish.", "Excess aluminium intake from poorly desalted alum-cured products.", "Allergic reactions in sensitive diners." ], "standards_and_regulation": [ "General Standard for the Labelling of Prepackaged Foods, Codex Alimentarius Commission (FAO/WHO)." ], "what_it_is_for": [ "Jellyfish prepared for eating is encountered in food markets, restaurants and domestic cooking, especially in several East and Southeast Asian cuisines.", "It is commonly served in cold dishes for its firm, crisp texture after suitable processing and preparation." ] }, "sources": [ { "id": "wikidata", "title": "Wikidata item Q23935119: jellyfish as food", "url": "https://www.wikidata.org/wiki/Q23935119", "url_status": "live", "what_it_supports": "identity and sense of the item", "checked_by": "wikidata-api" }, { "id": "wikipedia-en", "title": "Wikipedia: Jellyfish as food", "url": "https://en.wikipedia.org/wiki/Jellyfish_as_food", "url_status": "live", "what_it_supports": "general description of the item", "checked_by": "wikidata-api sitelink" } ], "structure": { "bundles": [ { "id": "food-identity-and-portions", "name": "Food identity and portions", "description": "Establishes what jellyfish material is present and the evidence for treating it as food.", "rationale": "The registry name does not specify a species, edible portion or verified food-use identity.", "layers": [ { "id": "species-and-trade-identity", "name": "Species and trade identity", "description": "Connects commercial names to a supported biological identity.", "findings": [ { "id": "resolve-food-source-identity", "name": "Resolve food-source identity", "description": "Record the claimed taxon and identification evidence independently of trade names.", "questions": [ { "text": "Which taxon does this food lot contain, and how was that identity established?", "kind": "definition", "id": "resolve-food-source-identity-q01" }, { "text": "Can the supplier's trade name refer to multiple species or mixed-species material?", "kind": "boundary", "id": "resolve-food-source-identity-q02" } ] } ] }, { "id": "tissue-and-product-boundary", "name": "Tissue and product boundary", "description": "Identifies the supplied anatomical portion and distinguishes tissue from dishes and extracts.", "findings": [ { "id": "identify-consumed-material", "name": "Identify consumed material", "description": "Describe the tissue, cut and additional ingredients sufficiently to locate the model boundary.", "questions": [ { "text": "Which anatomical portions are included, removed or mixed in this product?", "kind": "definition", "id": "identify-consumed-material-q01" }, { "text": "Is the item jellyfish tissue, a mixed prepared dish or an isolated jellyfish-derived ingredient?", "kind": "boundary", "id": "identify-consumed-material-q02" } ] } ] } ] }, { "id": "preservation-and-preparation", "name": "Preservation and preparation", "description": "Tracks how jellyfish tissue reaches its current state and what remains before use.", "rationale": "A food label or preserved appearance alone does not establish culinary readiness.", "layers": [ { "id": "curing-and-preservation-history", "name": "Curing and preservation history", "description": "Records the actual preservation sequence and treatment inputs.", "findings": [ { "id": "document-jellyfish-treatment", "name": "Document jellyfish treatment", "description": "Represent curing, drying, freezing or other treatment as an evidenced sequence rather than an assumed standard process.", "questions": [ { "text": "Which preservation steps were applied, with what durations and conditions?", "kind": "provenance", "id": "document-jellyfish-treatment-q01" }, { "text": "Were salt, alum or other agents used, and what records establish their identities and amounts?", "kind": "provenance", "id": "document-jellyfish-treatment-q02" } ] } ] }, { "id": "desalting-and-serving-readiness", "name": "Desalting and serving readiness", "description": "Distinguishes preparation requirements from completed, verified steps.", "findings": [ { "id": "establish-preparation-endpoint", "name": "Establish preparation endpoint", "description": "Link remaining preparation to instructions and measurable endpoints for this product.", "questions": [ { "text": "What product-specific instructions govern soaking, rinsing, rehydration or heat treatment before consumption?", "kind": "action", "id": "establish-preparation-endpoint-q01" }, { "text": "What evidence confirms that the required preparation endpoint has been reached?", "kind": "measurement", "id": "establish-preparation-endpoint-q02" } ] } ] } ] }, { "id": "composition-and-culinary-performance", "name": "Composition and culinary performance", "description": "Describes jellyfish food composition and texture in a specified preparation state.", "rationale": "Measurements from preserved tissue cannot be applied automatically to drained or serving-ready portions.", "layers": [ { "id": "state-specific-composition", "name": "State-specific composition", "description": "Anchors compositional information to the material actually measured.", "findings": [ { "id": "compare-like-preparation-states", "name": "Compare like preparation states", "description": "Record moisture, sodium and other relevant composition with the sample basis and treatment history.", "questions": [ { "text": "What are the measured moisture, sodium and relevant nutrient values for this preparation state?", "kind": "measurement", "id": "compare-like-preparation-states-q01" }, { "text": "Do the reported values describe as-sold tissue, drained tissue or the portion as consumed?", "kind": "boundary", "id": "compare-like-preparation-states-q02" } ] } ] }, { "id": "texture-and-serving-fit", "name": "Texture and serving fit", "description": "Connects tissue portion and processing state to the intended eating experience.", "findings": [ { "id": "assess-jellyfish-texture", "name": "Assess jellyfish texture", "description": "Make texture and preparation-yield judgments explicit and method-dependent.", "questions": [ { "text": "How is the texture of this tissue portion measured or scored after the intended preparation?", "kind": "measurement", "id": "assess-jellyfish-texture-q01" }, { "text": "Which cut and preparation conditions meet the intended dish's texture and portion-yield requirements?", "kind": "action", "id": "assess-jellyfish-texture-q02" } ] } ] } ] }, { "id": "food-safety-and-eligibility", "name": "Food safety and eligibility", "description": "Organises evidence needed to judge a particular jellyfish product's intended food use.", "rationale": "Species identity, processing residues and market rules require separate verification rather than a blanket edible designation.", "layers": [ { "id": "hazards-and-analytical-evidence", "name": "Hazards and analytical evidence", "description": "Links relevant biological and chemical concerns to lot-specific evidence.", "findings": [ { "id": "verify-relevant-safety-controls", "name": "Verify relevant safety controls", "description": "Record the basis for selecting hazards, tests and controls without inventing universal thresholds.", "questions": [ { "text": "Which microbial hazards, contaminants, allergenic responses or residual stinging activity require evaluation for this species and preparation?", "kind": "boundary", "id": "verify-relevant-safety-controls-q01" }, { "text": "Where aluminium or other processing residues are relevant, what results and applicable assessment criteria support the intended use?", "kind": "measurement", "id": "verify-relevant-safety-controls-q02" } ] } ] }, { "id": "market-and-use-conditions", "name": "Market and use conditions", "description": "Associates food-use requirements with jurisdiction, species and product form.", "findings": [ { "id": "establish-market-specific-eligibility", "name": "Establish market-specific eligibility", "description": "Keep authorisation and labelling evidence scoped to the actual food material.", "questions": [ { "text": "What authoritative evidence establishes the food status of this species and processed form in the destination market?", "kind": "provenance", "id": "establish-market-specific-eligibility-q01" }, { "text": "Which additive, residue, labelling or preparation requirements apply before this lot can be supplied for its intended use?", "kind": "action", "id": "establish-market-specific-eligibility-q02" } ] } ] } ] }, { "id": "lot-history-and-condition", "name": "Lot history and condition", "description": "Preserves traceability and evaluates condition through storage and preparation transitions.", "rationale": "The relevant history continues when preserved jellyfish is opened, soaked, drained or repackaged.", "layers": [ { "id": "harvest-to-food-lot", "name": "Harvest to food lot", "description": "Connects harvested jellyfish to processing batches and supplied portions.", "findings": [ { "id": "maintain-jellyfish-lot-lineage", "name": "Maintain jellyfish lot lineage", "description": "Retain origin and batch relationships when jellyfish is mixed, cut or repacked.", "questions": [ { "text": "Where and when was the jellyfish harvested, and which records connect it to the supplied lot?", "kind": "provenance", "id": "maintain-jellyfish-lot-lineage-q01" }, { "text": "Were species, harvests or processing batches combined, and can affected portions still be traced?", "kind": "provenance", "id": "maintain-jellyfish-lot-lineage-q02" } ] } ] }, { "id": "storage-and-post-opening-condition", "name": "Storage and post-opening condition", "description": "Evaluates the current material against instructions valid for its latest preparation state.", "findings": [ { "id": "reassess-after-state-change", "name": "Reassess after state change", "description": "Track condition and use periods after opening, desalting or other preparation.", "questions": [ { "text": "What validated storage conditions and use period apply before and after opening or desalting this product?", "kind": "provenance", "id": "reassess-after-state-change-q01" }, { "text": "Do its time-temperature history, package condition and observed tissue changes require acceptance, further assessment or rejection?", "kind": "action", "id": "reassess-after-state-change-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": [ "This is a recall-based description; no sources were consulted.", "Verify species identity and whether composition data refer to fresh, cured or desalted material before assigning numerical ranges.", "Check current jurisdiction-specific additive permissions and aluminium limits; no universal limit is asserted here." ], "questions": [ { "id": "evidence-confidence-notes-q01", "text": "Which of these check these first hold for the sense of jellyfish as food 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": [ "Salt-and-alum-cured jellyfish", "Desalted, ready-to-eat jellyfish", "Jellyfish bell products", "Jellyfish oral-arm products" ], "questions": [ { "id": "evidence-kinds-q01", "text": "Which of these kinds and varieties hold for the sense of jellyfish as food this model covers, and on what evidence?", "kind": "provenance" } ] }, { "id": "evidence-standards-and-regulation", "name": "Standards and regulation", "description": "Recalled without web access and unsourced; every item is a lead to verify.", "evidence": [ "Codex Alimentarius Commission: General Principles of Food Hygiene (CXC 1-1969), including the HACCP framework.", "National food-additive rules govern the permitted use of aluminium-containing processing agents." ], "questions": [ { "id": "evidence-standards-and-regulation-q01", "text": "Which of these standards and regulation hold for the sense of jellyfish as food 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": [ "Sliced and dressed for cold salads and appetizers.", "Used in mixed seafood dishes.", "Sold as a preserved seafood ingredient for subsequent soaking and preparation.", "Valued primarily for its firm, crisp or elastic texture." ], "questions": [ { "id": "evidence-real-world-use-q01", "text": "Which of these real-world use hold for the sense of jellyfish as food 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": [ "Species misidentification: jellyfish are not uniformly suitable for food.", "Residual aluminium from alum curing can contribute to dietary aluminium exposure.", "Insufficient desalting can leave a high salt content.", "Inadequate hygiene or storage, particularly after desalting, can permit microbial contamination or spoilage.", "Allergic reactions to jellyfish have been reported." ], "questions": [ { "id": "evidence-failure-modes-and-hazards-q01", "text": "Which of these failure modes and hazards hold for the sense of jellyfish as food 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": [ "Established culinary traditions occur in China, Japan, Korea and parts of Southeast Asia, with differences in seasoning and presentation.", "Species selected for processing vary among fishing regions; Rhopilema esculentum is an established edible species in East Asia.", "Food-additive permissions and requirements for unfamiliar edible species vary by jurisdiction." ], "questions": [ { "id": "evidence-regional-variation-q01", "text": "Which of these regional variation hold for the sense of jellyfish as food 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": "Jellyfish", "difference": "The organism category includes living animals and species without established food uses; this entry concerns material selected and prepared for human consumption." }, { "name": "Jellyfish salad", "difference": "A prepared dish containing jellyfish and other ingredients, rather than the jellyfish food material itself." }, { "name": "Jellyfish collagen", "difference": "An extracted protein ingredient, rather than the processed anatomical tissues eaten as jellyfish." }, { "name": "Sea cucumber as food", "difference": "Derived from echinoderms rather than cnidarians, despite some similar preserved-seafood uses." } ], "questions": [ { "id": "evidence-neighbours-q01", "text": "Which of these neighbouring kinds and how to tell them apart hold for the sense of jellyfish as food this model covers, and on what evidence?", "kind": "provenance" } ] } ] } ] } ] }, "openQuestions": [ "Which species and trade names should this registry entry explicitly cover, and what evidence supports their food use?", "Which curing and preparation pathways are sufficiently documented to model as distinct product states?", "What species- and process-specific evidence is available for residual stinging activity, allergenic responses and other relevant hazards?", "Which current jurisdiction-specific requirements govern the covered species, curing agents and residual aluminium?", "What validated texture, composition and storage criteria exist for jellyfish after desalting and preparation?" ], "statistics": { "bundles": 6, "layers": 11, "findings": 17, "questions": 27 } }