Scientific and Theoretical Basis of Sustainable Development of the Food Industry

Authors

  • Mohigul Murodova Senior lecturer of the “Economic Security” Department of the Tashkent Financial Institute, Doctor of Philosophy (PhD) in Economics, Tashkent, Uzbekistan

DOI:

https://doi.org/10.51699/ijbde.v2i4.1519

Keywords:

Agrocluster, strategy, cooperative system, assets, securities, the leverage ratio

Abstract

In this article in connection with the socio-economic importance of providing the population with quality food and reducing poverty in the world, particular importance is attached to ongoing research on the sustainable development of the food industry. Scientific research in the areas of using innovative approaches to the organization of production at food industry enterprises, ensuring production and financial sustainability, introducing effective methods to reduce production costs, increase the efficiency of using assets and securities of an enterprise, assessing the optimal values of technical and economic standards in production processes is given priority .

In connection with the growth of the population of Uzbekistan and the improvement of living standards, special attention is paid to meeting the demand for high-quality and safe food, the sustainable development of food industry enterprises. "Food production based on international quality standards, production of local food products that are competitive in the domestic and foreign markets, the introduction of a state support system, further improvement of providing the population with high-quality and safe food” is becoming increasingly important. In particular, providing oil and oil raw materials with certain quality characteristics for industrial processing, improving the conditions for storage, transportation and movement of oil and oil raw materials and products, increasing the profitability of oil and oil-fat industry enterprises by diversifying the types of raw materials, using modern equipment, increasing the competitiveness of enterprises by improving the consumer characteristics of products is one of the main problems in this regard. Accordingly, it is desirable to modernize food industry enterprises based on modern advanced foreign equipment and technologies, to deepen scientific research in the areas of effective use of the internal capabilities of enterprises.

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Published

2023-04-21

How to Cite

Murodova, M. . (2023). Scientific and Theoretical Basis of Sustainable Development of the Food Industry. International Journal of Business Diplomacy and Economy, 2(4), 101–105. https://doi.org/10.51699/ijbde.v2i4.1519

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Section

Articles