Report on Basefood Indexing Training Course Hotel Palace Belgrade, Serbia 9-11Th November 2009
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BaSeFood Sustainable exploitation of bioactive components from the Black Sea Area traditional foods D 1.7. LanguaL indexing of Traditional foods. Jenny Plumb, Mark Roe, Paul Finglas (IFR) Iordanka Alexieva, Miglena Genova, Hafize Husein (UFT) Mariam Jorjadze, EIene Shatberashvili, La Ebralidze (ELKANA) Carmen Costea, Alexandru Stroia, Adrian Vasile, Diana Tampu, Laura Libardea (ASE) Katerina Fedosova (ONAFT) Andriy Pauk, Larysa Buhyna (UZHNU) Oleg Suvorov, Dmitry Karpenko (MUSFP) Osman Hayran, Bike Kocaoglu (YEDITEPE) Due date of deliverable [03/ 2012] Actual submission date (second draft) [03/2012] Final submission date April 12, 1012 Start of project 1April 2009 duration 43 Months Organisation name of lead contractor for this deliverable [IFR-P2] Dissemination level PU 1 Contents 1. INTRODUCTION AND SUMMARY........................................................................................2 2. LANGUAL....................................................................................................................................3 3. RESULTS......................................................................................................................................4 4. PRIORITISED TRADITIONAL FOODS LIST.......................................................................5 5. INDIVIDUAL PARTNER INDEXING......................................................................................6 6. LANGUAL INDEXING EXAMPLES: PRIORITISED TRADITIONAL FOODS INDEXED BY YEDITEPE ..................................................................................................................7 7. ANNEXES.....................................................................................................................................8 ANNEX 1 UFT BULGARIAN FOODS (82 FOODS) .................................................................................8 ANNEX 2 ELKANA GEORGIA (37 FOODS) ........................................................................................9 ANNEX 3 ASE ROMANIA (30 FOODS) ..............................................................................................10 ANNEX 4 UZHNU UKRAINE (53 FOODS).........................................................................................12 ANNEX 5 MUSFP (37 FOODS)..........................................................................................................14 ANNEX 6 YEDITEPE (15 FOODS)...................................................................................................15 ANNEX 7 ONAFT (26 FOODS).........................................................................................................16 ANNEX 8 REPORT OF LANGUAL TRAINING WORKSHOP NOVEMBER 2009 .......................................18 ANNEX 9 FULL TRADITIONAL FOOD LIST WITH LANGUAL INDEX CODES ...........................................................33 1. Introduction and Summary This deliverable, D1.7, was produced as a product of BaSeFood sub task 1.3.2 food indexing of traditional foods. The traditional foods with their main plant components and other plant ingredients and cooking methods have been identified and documented elsewhere in the project. The resulting collected recipes have been indexed according to the LanguaL system. This food indexing has been applied to traditional foods in order for BSAC to have a complete description of traditional foods that could be readily incorporated in National Food Composition databases, e.g. Bulgaria (NCH) FCTBL_BG (food composition tables - Bulgaria), Turkey (TUBITAK) developing a new Turkish food composition database system, Georgia (National Association of Nutritionists) Food Composition Tables. 7 BaSeFood Partners were required to carry out LanguaL indexing of their traditional foods. During this task 280 foods have been indexed. 2 2. LanguaL LanguaL is a Food Description Thesaurus, LanguaL™ stands for "Langua aLimentaria" or "language of food". It is an automated method for describing, capturing and retrieving data about food1.The thesaurus provides a standardised language for describing foods, specifically for classifying food products for information retrieval. The basic concepts of LanguaL are that • Any food (or food product) can be systematically described by a combination of characteristics • These characteristics can be categorised into viewpoints and coded for computer processing • The resulting viewpoint/characteristic codes can be used to retrieve data about the food from external databases Each food is described by a set of standard, controlled terms chosen from facets characteristic of the nutritional and/or hygienic quality of a food, as for example the biological origin, the methods of cooking and conservation, and technological treatments. Section 5 of this deliverable shows example of LanguaL coding of traditional foods. Classification of the foods is split into 14 sections including product type, food source, cooking method and geographical region, precise and narrower terms are then chosen to systematically describe each characteristic. A food indexing training course was held in Belgrade in November 2009 (M1.5) to train partners in the use of LanguaL (details annexed in this deliverable, Annex 8). A further course was held at IMR Belgrade in November 2010 to train participants from ASE in Langual indexing techniques. 1 http//www.langual.org/ 3 3. Results 7 BaSeFood Partners, shown in table below, were required to carry out LanguaL coding of their traditional foods. 280 foods have been indexed. Where possible codes were checked by Mark Roe at IFR or Jayne Ireland DFI Partner LanguaL Indexed Total foods in foods BaSeFood documentation file UFT Bulgaria 82 82 List Annex 1 ELKANA Georgia 37 37 List Annex 2 ASE Romania 30 30 List Annex 3 UZHNU Ukraine 53 53 List Annex 4 MUSFP Russia 37 37 List Annex 5 YEDITEPE Turkey 15 15 List Annex 6 ONAFT Ukraine 26 26 List Annex 7 Total indexed 280 Annex 9 in this deliverable contains the full list of traditional foods with their index codes The Langual index codes of traditional foods have also been saved in a single excel workbook, this contains a summary sheet (included as Annex 9) and a sheet for each partner. Included in the individual partner worksheets are ingredients and recipes collected in D1.1. this is available in full on the BaSeFood website. Basefood langual full indexed list complete 190312.xlsx 4 4. Prioritised traditional foods list Priority for indexing was for the 33 selected traditional foods per-category, these are summarised in the table below, all foods have been Langual indexed 1. Cereal or cereal based foods 4. Oilseeds or oilseed products Sour rye bread – Ukraine Roasted sunflower seeds – Ukraine Buckwheat porridge crumby- Russian Federation Mustard oil - Russian Federation Cornmeal mush (Mămăligă) – Romania Flax oil – Georgia Tsiteli Doli Bread – Georgia Tahan Halva – Bulgaria Baked layers of pastry stuffed with pumpkin (Tikvenik) – Bulgaria Bulgur pilaf –Turkey 5. Herbs, spices and aromatic plants Pomazanka – Ukraine 2. Vegetable or vegetable based foods Herbal dish – Romania Ukrainian borsch – Ukraine (ONAFT) Wild plum sauce – Georgia Transcarpathian green borsch - Ukraine Mursal tea- Bulgaria (UZHNU) Vegetable okroshka (soup) - Russian Federation Black tea –Turkey Nettle sour soup (ciorba) – Romania Nettle with walnut – Georgia 6. Low or non alcoholic fermented foods and beverages of plant origin Rodopian dried beans – Bulgaria Sauerkraut – Ukraine Kale soup –Turkey Kvass southern - Russian Federation Elderberry soft drink (Socata) – Romania 3. Fruit or fruit based foods Millet ale (Boza) – Bulgaria Uzvar (Compote) – Ukraine Sautéed pickled green beans –Turkey Watermelon juice - Russian Federation Plums jam (Magiun) – Romania Churchkhela – Georgia Rose jam – Bulgaria Fruit of the evergreen cherry laurel –Turkey 5 5. Individual partner indexing. UFT Bulgaria 82 foods have been coded, checked by Mark Roe, list is Annex 1 ELKANA Georgia 37 traditional foods coded. List Annex 2 ASE Romania 30 foods indexed, checked by Jayne Ireland, list Annex 3 UZHNU Ukraine 53 foods indexed, checked by mark Roe. List Annex 4 MUSFP Russia 37 traditional foods coded, list annexed 5. YEDITEPE Turkey 15 traditional foods coded, list annexed 6. ONAFT Ukraine 26 traditional foods coded, prioritised foods checked by Mark Roe. List annexed 7. 6 6. LanguaL indexing examples: Prioritised traditional foods indexed by YEDITEPE Kale soup A1231 B1281 C0150 E0110 F0014 G0026 H0226 J0003 K0003 M0003 N0003 P0024 R0498 Z0092 Brassica Kale Whole Semi liquid Fully Cooked in Ingredient No No No No food Human Humid Ripe or vegetables plant or with solid heat small added preservati packing container contact food, no subtropical mature most parts pieces treated amount of on method medium or surface age climatic used fat or oil used used wrapping present specificatio zone used n Green Bean Dible A1233 B1371 C0169 E0111 F0014 G0025 H0321 J0003 K0003 M0003 N0003 P0024 R0497 Z0092 Legume Green Pod Cut into Fully Cooked Rice added No No No No food Human Ripe or vegetables bean containing short pieces heat‐ with added preservati packing container contact food, no Mediterra mature small treated fat or oil on method medium or surface age nean immature used used wrapping present specificatio climatic seed used n zone Bulgar Pilaf A0729 B3505 C0132 E0134 F0014 G0025 H0349 J0003 K0003 M0003 N0003 P0024 R0507 Z0092 Grains and Emmer Seed, skin Semisolid Fully Cooked Onion No No No No food Human Highlands Ripe or grain (wheat) removed, with solid heat‐ with added