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Over 1.5 billions pounds of pumpkin are grown annually in the United States. Where are they sold, and for how much?
This dataset contains prices for which pumpkins were sold at selected U.S. cities’ terminal markets. Prices are differentiated by the commodities’ growing origin, variety, size, package and grade.
This dataset contains terminal market prices for different pumpkin crops in 13 cities in the United States from September 24, 2016 to September 30, 2017.
- Atlanta, GA
- Baltimore, MD
- Boston, MA
- Chicago, IL
- Columbia, SC
- Dallas, TX
- Detroit, MI
- Los Angeles, CA
- Miami, FL
- New York, NY
- Philadelphia, PA
- San Francisco, CA
- Saint Louis, MO
Data for each city includes the following columns (although not all information is available for every city)
- Commodity Name: Always pumpkin, since this is a pumpkin-only dataset
- City Name: City where the pumpkin was sold
- Sub Variety
- Grade: In the US, usually only canned pumpkin is graded
- Date: Date of sale (rounded up to the nearest Saturday)
- Low Price
- High Price
- Mostly Low
- Mostly High
- Origin: Where the pumpkins were grown
- Origin District
- Item Size
- Unit of Sale
- Repack: Whether the pumpkin has been repackaged before sale
- Trans Mode
This dataset is based on Specialty Crops Terminal Markets Standard Reports distributed by the United States Department of Agriculture. This data is in the public domain.
This is perhaps the best known database to be found in the pattern recognition literature. Fisher's paper is a classic in the field and is referenced frequently to this day. (See Duda & Hart, for example.) The data set contains 3 classes of 50 instances each, where each class refers to a type of iris plant.
Bache, K. & Lichman, M. (2013). UCI Machine Learning Repository. Irvine, CA: University of California, School of Information and Computer Science.
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Predict crop yield based on crop, country, and weather conditions. Data taken from here
- FID: country codes used in extraction scripts for matching crop area maps, crop calendars, and climate data to countries
Year: 1961--2008 - Crop: maize, rice, wheat, soy, barley, or sorghum
Country: Country name - FAO_code: Country code used by FAO
precCRU, tMinCRU, tMaxCRU, tAvgCRU: total growing season precipitation, average growing season temperature, average minimum and maxmimum daily growing season temperature from the CRU TS 2.1 historical climate dataset. Data spans years from 1961--2002. - precUDel, tAvgUDel: total growing season precipitation, average growing season temperature, average minimum and maximum daily growing season temperature from the University of Delaware set. These data span from 1961--2008.
Yield: Yield (hg/ha) of a given crop. Here, this is just Production/Area. - Production: Quantity (tonnes) of a given crop produced in a country over the course of a year. Data from FAO.
Area: Area (ha) planted for a given crop in a country during the course of a year.
Region: We use "region" here to mean a country's yield quartile for a given crop, relative to other countries.
Chocolate is one of the most popular candies in the world. Each year, residents of the United States collectively eat more than 2.8 billions pounds. However, not all chocolate bars are created equal! This dataset contains expert ratings of over 1,700 individual chocolate bars, along with information on their regional origin, percentage of cocoa, the variety of chocolate bean used and where the beans were grown.
- 5 = Elite (Transcending beyond the ordinary limits)
- 4 = Premium (Superior flavor development, character and style)
- 3 = Satisfactory(3.0) to praiseworthy(3.75) (well made with special qualities)
- 2 = Disappointing (Passable but contains at least one significant flaw)
- 1 = Unpleasant (mostly unpalatable)
Each chocolate is evaluated from a combination of both objective qualities and subjective interpretation. A rating here only represents an experience with one bar from one batch. Batch numbers, vintages and review dates are included in the database when known.
The database is narrowly focused on plain dark chocolate with an aim of appreciating the flavors of the cacao when made into chocolate. The ratings do not reflect health benefits, social missions, or organic status.
Flavor is the most important component of the Flavors of Cacao ratings. Diversity, balance, intensity and purity of flavors are all considered. It is possible for a straight forward single note chocolate to rate as high as a complex flavor profile that changes throughout. Genetics, terroir, post harvest techniques, processing and storage can all be discussed when considering the flavor component.
Texture has a great impact on the overall experience and it is also possible for texture related issues to impact flavor. It is a good way to evaluate the makers vision, attention to detail and level of proficiency.
Aftermelt is the experience after the chocolate has melted. Higher quality chocolate will linger and be long lasting and enjoyable. Since the aftermelt is the last impression you get from the chocolate, it receives equal importance in the overall rating.
Overall Opinion is really where the ratings reflect a subjective opinion. Ideally it is my evaluation of whether or not the components above worked together and an opinion on the flavor development, character and style. It is also here where each chocolate can usually be summarized by the most prominent impressions that you would remember about each chocolate.
These ratings were compiled by Brady Brelinski, Founding Member of the Manhattan Chocolate Society. For up-to-date information, as well as additional content (including interviews with craft chocolate makers), please see his website: Flavors of Cacao