Well, as far as I know, the open source seeds are not that great. It is not commercially viaible to switch your agriculture business to them. Maybe only a tiny plot for marketing campaigns like the "open source bread" some bakeries want to sell.
I'd love to see some billionaire hire a bunch of plant biologist to develop modern, high performing, commercially viable seeds and open source them instead of milking the cashcow.
The opensource seeds project does not reject gen tech per se. but since they don't have that kind of money, all the seeds they develop are made through old school breeding of outdated seeds that are not commercially licensed.
But I think the idea is not only very important but also really interesting.
I have used Jan Kruegers guide along with Sqouzen and Open Cola to find the correct ratios needed. Jan's recipe was chosen because its sugar free and skips the step with making sugar syrup, and you end up with 257ml syrup that gives 45l cola.
I'm on the fourth 1/4 scale batch, and weigh everything because its more precise than measuring volume, and that have helped me dial in the correct amounts.
I found that it's fun it is to tinker with all the ratios in a spreadsheet, while dialing in the recipe to my taste.
Even Coke got rid of the kola nut, so the caffeine is purely optional at this point. Other than the caffeine, all it offered was a bitter flavor that needed to be offset by sugar and acid.
Edit: though caffeine itself is also bitter so you can't just completely remove it without either significantly modifying the recipe or adding a bitter replacement
The only option now is to slap an Intel Inside® sticker on your forehead and wait to be backdoored by three-letter agencies. My condolences to you and your back door.
That's not the ingredient list, the list is to the left, and that's not a version number, it's a reference to a food category system.
12.6.1 Emulsified sauces and dips
Sauces, gravies, dressings based and dips, at least in part, on a fat- or oil-in water
emulsion such as salad dressing (e.g. French, Italian, Greek, ranch style), fat-based
sandwich spreads (e.g. mayonnaise with mustard), salad cream, and fatty sauces and
snack dips (e.g. bacon and cheddar dip, onion dip).
What country is this from? That's a rather confusing nutrition label; serving size is 15g but they show the nutrition facts for a 100g serving? It would make more sense to do the two column setup like the US does: show the info for one serving, and then the info for how much people actually eat (usually the entire package).
Per 100g is quite normal across Europe too (because you can kinda treat the values like a percentage or at least compare to any other product). We usually in the UK have per 100g and either per serving size or package size.
While ideally you'd want a column for serving size, package size, and per 100g, if you're only gonna have one it should definitely be the per 100g since that's the only one that allows you to easily compare between different brands and products.
