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PRODUCT IN CHEESE PROCESSING PLANTS ANALYSIS OF PRODUCTION AND SALES
SITUATION
Umarova Nilufar Abdukakhor kizi
"Green" economy and sustainable business, Independent student of the department, Tashkent State
University of Economics, Tashkent, Uzbekistan
AB O U T ART I CL E
Key words:
Cheese products, processing of cheese
products, food industry, innovation, international
experience, types of cheese, cheese composition,
food problems, milk processing plants.
Received:
20.06.2024
Accepted
: 25.06.2024
Published
: 30.06.2024
Abstract:
In this article, the volume of product
production in cheese processing enterprises, the
analysis of the sales situation, international
experiences, new reforms being carried out in our
country, new opportunities being created, the
types and composition of cheese products,
scientific research work, the activities of cheese
processing enterprises, economic co A number of
issues related to indicators and statistical analysis
are scientifically explained.
INTRODUCTION
Increasing the competitiveness of food industry enterprises is becoming a need of the
hour. Even in developed countries, new innovations, projects and cooperation programs aimed at
developing the food industry and increasing its competitiveness are expanding year by year. The main
goal of this is to ensure the needs of the world's population for food products and to implement new
opportunities aimed at increasing the competitiveness of food industry enterprises. Today, the food
industry on a global scale is one of the largest main types of industry, which includes many industries,
among which enterprises specializing in processing dairy products are in the leading position. Because
the demand for processing dairy products in the food industry is increasing year by year. The reason is
that almost 3/2 of the world's population is a lover of dairy products. That is why the potential of dairy
processing enterprises is highly valued among food industry enterprises. If we look at the experience
of the world today, among the food products, the most purchased and consumed food products by the
population are meat, bread and dairy products.
Among the milk processing enterprises, one of the best developing directions is the direction of
production and processing of cheese products. Because cheese products are dairy products that are
loved and sold quickly, and are becoming a profitable direction. A number of modern requirements are
imposed on cheese processing enterprises in developed countries, which include the following
requirements. In particular, ecologically clean and high-quality products, a wide range of products,
competitive, occupying the domestic market, in the form of a new brand, with a halal certificate, meeting
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Pages: 22-30
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international standards, made from local resources, processed based on innovative technologies,
minimal cost, modern packaging that can be designed and manufactured and processed at affordable
prices are the demands of today.
Through these demands, the opportunities for production and processing of cheese products at a high-
quality and competitive level are increasing worldwide. Therefore, the application of modern
requirements to enterprises specializing in the processing of cheese products in our country ensures
the emergence of new opportunities and serves to conduct new research in this direction.
LITERATURE REVIEW
F.Hayek, Dj.Robbinson, R.Lucas, Y.Liu, X.Wang, K.Łukiewska, M.Juchniewicz, F.Nyamakwere, G In the
research works of scientists such as Esposito, K.Dzama and E.Raffrenato[2], mainly the production of
quality products in food industry enterprises and increase of competitiveness, development of food
industry based on the cluster system, organizational development of food industry enterprises, agro-
industry a number of scientific studies aimed at increasing the competitiveness of agricultural products
based on the cluster and increasing the production and competitiveness of cheese products have been
carried out.
In the scientific research works of such scientists as K.Volkova, N.Pokrashinskaya, L.Kilimova,
M.Cherkashin, A.Pykhtin, T.Kolmykova, T.Koliada[3] who conducted scientific research work on the
development of the food industry scientific research aimed at increasing the quality of competitive
products in food industry enterprises and developing the economic efficiency of food industry clusters
has been researched.
B. Salimov, M. Yusupov, A. Burkhanov, Z. Khakimov, Ch. Murodov, Sh. Hasanov, I. G'aniev, T. T. Jo' among
the economists of our Republic who conducted scientific research on improving the food industry and
agro-industry based on the cluster system. raev, I.Khotamov, T.Khidirov [4] mainly focused on the
issues of developing the activities of food industry enterprises, ensuring food safety, managing the agro-
industrial system based on the cluster system, and developing milk processing enterprises based on the
cluster system. a number of scientific research works have been carried out.
In the scientific research work of the above-mentioned foreign, MDX and our republican economists,
scientific research works aimed mainly at increasing the competitiveness of food industry enterprises,
developing the economic efficiency of food industry enterprises, expanding processing capabilities and
improving the cluster system were carried out.
However, the issues aimed at increasing the competitiveness of cheese processing enterprises,
production of cheese products, organization and improvement of clusters in cheese production
enterprises have not been fully covered in the research work, and no scientific research work has been
carried out on this topic.
METODOLOGY
This article used a number of methods to study the research problem. In particular, research problems
were studied based on methods such as logical thinking, systematic approach, economic comparison,
statistical analysis, observation and comparative analysis. Relying on existing methodological
approaches, the article makes extensive use of scientific results based on the study of scientific research
aimed at increasing product production and competitiveness in cheese processing enterprises.
RESULTS
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Mamlakatimizda oziq-ovqat sanoati korxonalarida raqobatbardoshlikni oshirishga A number of new
decrees and strategies have been adopted by the Honorable President regarding the wide
implementation of foreign experiences aimed at increasing the competitiveness of food industry
enterprises in our country, and large-scale new reforms are being implemented in our country. In
particular, the year 2023 of the President of the Republic of Uzbekistan
On September 11, Decree No. PF-158[1] was adopted on the "Uzbekistan - 2030" strategy. Within the
framework of this decree, "to double the size of the economy by 2030 and join the ranks of countries
with higher than average income, increase the share of technological products produced in industry
Increase labor productivity in the processing industry from 25% to 32%
2-fold increase, development of "driver" sectors of industry and full use of industrial potential of
regions, volume of added value in industry
The tasks of reaching 45 billion dollars" were set. In solving these tasks, it creates new opportunities
for research in a number of directions aimed at developing new directions for improving the
competitiveness of food industry enterprises, expanding the innovative possibilities of increasing the
competitiveness of dairy and cheese processing enterprises. Today, the demand for milk and dairy
products is increasing even among the population of our country. Because we are considered a nation
that loves to consume milk and milk products. However, milk and milk products are becoming more
expensive every year. The reason for this is a number of local problems. In order to solve these
problems, scientific research work is being conducted in this direction. As part of the research work,
the activities of enterprises, farms, cheese shops and clusters specializing in the production and
processing of milk and cheese products located mainly in Samarkand region, their economic indicators
were analyzed and the state of selling cheese products was fully studied.
Currently, a number of large, medium and small enterprises specializing in the production and
processing of milk and cheese products are operating in the Republic of Uzbekistan. In particular, the
well-known brands of large enterprises in our country that produce and process milk and cheese
products, whose products are popular, have achieved macro-economic indicators, and work with
innovative technologies, are as follows.
It is shown in Fig. 1..
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Figure 1. Well-known brands of enterprises that produce and process milk and cheese products in our
country
Source;
Developed by the author based on Internet information
The brands that produce milk and cheese products shown in this picture are well-known brand
products of enterprises that have taken over the milk market in our country today. In all regions, milk
and cheese products under this brand are known as the most popular, high-quality, competitive,
ecologically clean and branded products.
Nowadays, a large segment of the population loves to consume milk and cheese products of the above-
mentioned enterprises. These brands are located in different regions of our Republic, and the Pure
Milky brand is the most developed brand among them. The Pure Milky brand was founded in 2013 and
is located in Tayloq district, Samarkand region.
Currently, it is operating as a Pure Milky Works enterprise with modern innovative machines that
produces milk products under the Pure Milky brand, operating on the basis of a cluster system. This
enterprise mainly specializes in the production and processing of milk and cheese products and
includes several factories. At Pure Milky Works, more than 40 dairy products are produced on the basis
of high-quality technologies and are processed and sold as ready-made products for public
consumption.
There are many small, medium, large and cluster enterprises producing and processing dairy products
in our country.
However, small, medium, large and cluster-type enterprises dealing with individual cheese products
specializing in the processing of cheese products are rarely operating as a separate sector.
Cheese processing enterprises currently operate as a separate branch of enterprises that produce and
process dairy products and in the form of small cheese factories.
One of the main goals of the research work is to expand the activities of cheese shops specializing in
processing cheese products and turn them into a separate independent network that operates as large
co-operatives. As part of milk processing enterprises, it operates as a direction, but it lags behind the
indicators of development at the competitive level. It will not be possible to operate as a separate
Well-known brands
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network and large enterprise. In developed countries, large enterprises and factories specializing in the
processing of cheese products operate as a separate large network.
Cheese product is a food product made by freezing and processing milk. Cheese is mainly produced
from cow, sheep, goat, buffalo or horse milk and their mixture.
It contains 15-27% easily digestible protein, including essential amino acids, 20-32% fat, as well as
calcium, phosphorus salts and vitamins (1.5-3.4%). The calorie content of 100 g of high-quality cheese
is 350-400 kcal.
Cheese has dietary and healing properties, it is light and almost completely digestible. Depending on
the method of coagulation of milk, rennet cheese and yogurt cheese are made.
There are hard, salty and soft types of Shirdon cheese. Hard cheese is divided into Swiss, Russian, Dutch,
Kostroma, Yaroslav cheese and other types of cheese. Cheeses with a gentle, soft consistency are divided
into Medinsk, Roquefort, Dorogo-buj and other oily cheeses. Salted cheeses include brinza, dushin
cheese, and others. They differ from other cheeses in that they are produced in Namakob. Hard cheeses
mainly include heated cheeses and other types of cheeses.
About 700 types of cheeses are known today, with different chemical composition and taste. The
production of soft cheese and brinza is widely established in Uzbekistan's dairy enterprises. There are
more than 100 types of cheese in the world. They differ from each other by which animal the milk was
taken from, how long it was stored, how much fat it contains, and a number of other qualities. The color
of cheeses can be from yellow-green to red. Some cheeses have bubbles. Cheese contains fat, protein,
and calcium and phosphorus minerals for a long time, so it is very useful for people who need these
substances.
One of the international rating organizations is "Taste Atlas", which is an authoritative international
organization on traditional cuisine, which publishes recipes, reviews of food critics and research
articles. According to its 2023 data, the ranking of the 100 most popular cheeses in the world was
announced. According to it, the types of cheeses shown in Table 1 below are among the top 10 in the
world.
Table 1
Top 10 types of cheeses in the world
#
The type of cheese
Content
1.
Motsarella (Mozzarella)
freshly made, white, light, Italian cheese.
2.
Chedder (Cheddar)
semi-hard, yellowish, popular English
cheese.
3.
Feta (Feta)
a traditional Greek cheese made from
goat's milk with a sour taste.
4.
Rikotta (Ricotta)
a soft, curdled, whey-based Italian cheese.
5.
Parmezan (Parmigiano Reggiano)
hard, sharp Italian cheese.
6.
Gauda (Gouda)
a hard Dutch cheese made from cow's
milk.
7.
Bri yoki Bri de Mo (Brie de Meaux)
soft, white soft mold, French cheese.
8.
Panir (Paneer)
soft Indian cheese made fresh in namakob.
9.
Gorgonzola (Gorgonzola)
a famous Italian cheese with a blue mold.
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10.
Kamamber yoki Normandcha Kamamber
(Camembert de Normandie)
soft-fat, salty-flavored, moldy, French
cheese.
The cheeses listed in Table 1 are the most popular cheeses in the world and are among the top 10
cheeses in the top 100 ranking. From their preparation to processing technology, attention is given at a
competitive level. The most profitable cheese brands and enterprises with a high level of processing are
considered to be the most profitable cheese brands that occupy the world market. The production and
processing technology of each of them is different, and the composition and countries of preparation
are also different from each other. It is clear from this that it is the need of the hour to bring cheese
production and processing enterprises in our country to the top 10 in the world ranking. This requires
the implementation of new innovative solutions.
If we look at the analysis of the production and sale of cheese products of well-known brands in our
country during the research work, in the following table 2, the well-known brands sell cheese products
in national markets, hypermarkets, large sales branches, basket chains and other types of trade
networks according to the population as of 2024 The analysis of purchase and sale prices by trade
networks was studied.
Table 2
Average selling prices of cheese products as of 2024
macro level analysis
#
Chese names
Volume
Fat level
Average selling prices
Cheese products of the Pure Milky enterprise
1
Cheese
250 g
45 %
18000-27000 UZS
2
Gauda
1 kg
50 %
92000-110000 UZS
3
Children's cheese
40 gr
23 %
4000-5600 UZS
4
Soft cheese
250 g
45 %
19000-35000 UZS
5
Brinza
1 gk
45 %
63000-75000 UZS
Cheese products of "Melek Best Milk Agro" enterprise
1
Cheese
250 g
45 %
19000-24000 UZS
2
Gauda
1 kg
50 %
90000-108000 UZS
3
Children's cheese
40 gr
23 %
4200-5500 UZS
4
Soft cheese
250 g
45 %
17000-28000 UZS
5
Brinza
1 kg
45 %
62000-73000 UZS
Cheese products of Essi enterprise
1
Cheese
250 g
45 %
20000-22000 UZS
2
Gauda
1 kg
50 %
88000-105000 UZS
3
Children's cheese
40 gr
23 %
4300-5400 UZS
4
Soft cheese
250 g
45 %
16000-27000 UZS
5
Brinza
1 kg
45 %
60000-71000 UZS
Cheese products of Kamilka enterprise
1
Cheese
250 g
45 %
21000-26000 UZS
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2
Gauda
1 kg
50 %
90000-102000 UZS
3
Children's cheese
40 gr
23 %
4000-5500 UZS
4
Soft cheese
250 g
45 %
17000-25000 UZS
5
Brinza
1 kg
45 %
58000-68000 UZS
Cheese products of Musaffo Sut enterprise
1
Cheese
250 g
45 %
18000-23000 UZS
2
Gauda
1 kg
50 %
85000-98000 UZS
3
Children's cheese
40 gr
23 %
4200-5600 UZS
4
Soft cheese
250 g
45 %
18000-30000 UZS
5
Brinza
1 kg
45 %
61000-67000 UZS
This table 2 contains a macro-level analysis of the sales prices of 5 different types of cheese products as
of 2024 of 5 well-known enterprises that grow and process dairy products in our country. are brands
that have taken over hypermarkets. Their average selling prices were analyzed in national currency. It
can be seen that the level of consumption of different types of cheese products by the population is
increasing and the purchase prices are increasing year by year. The reason for this is that the costs are
high and competitive large enterprises do not show competition, and the implementation of new
innovative solutions in order to increase competitiveness and introduce separate honest competition
among enterprises that produce cheese products ensures the emergence of new opportunities. .
As part of the research work, the activities of enterprises, farms, clusters and workshops specialized in
processing milk and cheese products located mainly in Samarkand region were studied and analyzed.
As a result of the analysis, the production volume, processing capabilities, types of products,
infrastructures, economic indicators, internal and external factors aimed at increasing competitiveness
of the enterprises, and the sales situation were analyzed. The number of enterprises producing and
processing milk and cheese products is large in Samarkand region, and the volume of production of milk
and cheese products in Samarkand region is shown in Table 3 below. This is mainly in the cities and
districts of Samarkand region
During 2019-2023, the indicators of the volume of production of milk and cheese products are cited.
Table 3
Production indicators of milk and cheese products in Samarkand region for 2019-2023 (tons)
#
City and district
names
2019 years
2020 years
2021 years
2022 years
2023 years
1
Samarkand city
6 828,0
6 988,0
7 022,4
5 975,4
7 202,5
2
Kattakorgan city
10 577,1
10 805,3
10 853,0
8 633,5
9 619,7
regions:
3
Akdarya
60 988,4
63 965,3
67 188,8
71 215,9
79 310,8
4
Bulungur
81 584,9
83 921,2
86 958,8
107 897,6
98 932,1
5
Jomboy
81 681,1
82 768,6
85 880,9
94 085,7
99 819,2
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6
Istikhan
122 309,0
126 484,4
127 255,1
105 964,9
137 254,6
7
Kattakurgan
145 057,5
149 565,4
152 290,1
160 465,4
137 415,8
8
Koshrabod
58 828,6
60 739,0
62 423,7
64 486,4
65 464,6
9
Narpay
79 554,8
81 501,0
83 151,1
96 757,9
87 438,5
10
Foot
129 847,7
132 647,5
133 175,6
163 746,0
142 874,3
11
Pasdargam
120 688,1
124 654,0
127 999,8
128 130,8
137 694,4
12
Cotton
63 543,7
64 581,6
68 349,8
66 970,5
70 713,8
13
Samarkand
52 321,1
53 037,4
53 297,2
51 166,7
57 219,0
14
Nurabad
43 349,8
44 693,7
47 075,3
47 135,7
49 553,3
15
Urgut
118 699,1
122 502,3
124 548,4
123 764,2
133 569,9
16
Taylaq
98 079,1
98 439,3
83 547,0
82 032,4
89 400,5
Overall:
1 273 938,0
1 307 294,
0
1 321 017,
0
1 378 429,0
1 403 483,0
This table 3 mainly shows the volume of milk and cheese products produced and processed during
2019-2023 in the cities and districts of Samarkand region. These indicators correspond to all categories
of farms. It includes the share of all farms, peasant farms and agricultural enterprises in the region. The
above indicators were formed based on the share of these 3 farms. Analyzing, in the last 5 years good
growth rates have been observed at the level of the region. However, in the section of cities and districts,
in 2022, the production indicators decreased in Samarkand city, Kattakorgan city and Tailaq district,
and in 2023, in Bulung'ur, Kattakorgan, Narpay and Poyarik districts. It is noted that production
indicators have decreased.
It can be seen that internal and external factors aimed at reducing production in these cities and
districts. In order to avoid such problems with a reduced level of competitiveness, it is necessary to
introduce new innovations in these areas. As a result, the ground is created for the expansion of new
opportunities.
CONCLUSIONS
In conclusion, it should be said that today the volume of production and processing of cheese products
in our country is growing rapidly. The reason for this is the growing demand of the population for
cheese products, and the need to produce new types of cheese is felt.
Product in cheese processing plants
We believe that the following basic principles should be used to improve the production and sales
situation, including:
- study of international experiences and new innovations in enterprises and factories processing cheese
products;
- analysis of production and processing possibilities in enterprises processing cheese products, which
are among the top 100 in the world ranking;
- reduce costs, develop enterprises that produce cheese products as a separate industry by removing
them from the dairy industry;
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- providing new incentives for producers of cheese products;
- all-round economic support for korokhnas producing cheese products;
- creation of new opportunities aimed at increasing the competitiveness of korokhnalai producing
cheese products;
- development of innovative solutions aimed at expanding sales opportunities and increasing product
volume;
- the most important issues to be resolved are the allocation of preferential loans and the
implementation of new programs for enterprises aimed at eliminating existing problems.
The implementation of these issues and their development will serve to increase the volume of product
production in cheese processing enterprises and ensure the rapid growth of sales opportunities.
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