The last step in the taxonomy arrives when the most detailed, the most specific taxonomic criterion is reached, giving access to a particular product that has passed the established taxonomic filters. Then, once the product is selected, the taxonomy offers the possibility of applying classification criteria in order to gain more detailed information. In this case, the criteria used are not taxonomic, but concentrate on analysing characteristics regarding its culinary interest, such as its colour, texture, size… that depend on the different existing varieties.
The ordered contents included in this taxonomy make it possible to generate a wide database of unelaborated products, which will initially be limited to those most commonly used in the West.
This work provides an important tool for the development of the educational sector and in following the progress of the work of catering professionals because it connects differing spheres of knowledge in order to fully understand a product. Moreover, it aids the development of activities and processes in the catering industry: the ordering and purchasing system, marketing and communication. It is particularly relevant in the reproduction process, as well as in the promotion of creativity and innovation. Indeed, this taxonomy is a powerful tool for ordering knowledge using basic criteria, consolidating an agreed lexicon and improving understanding and efficiency in product-related studies.