The American Journal of Applied Sciences
31
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TYPE
Original Research
PAGE NO.
31-36
10.37547/tajas/Volume07Issue05-03
OPEN ACCESS
SUBMITED
08 March 2025
ACCEPTED
04 April 2025
PUBLISHED
07 May 2025
VOLUME
Vol.07 Issue05 2025
CITATION
Nilufar Suyunova, Uzokov Yusuf, Muhayyo Toshtemirova, & Irgasheva
Maftuna. (2025). Research on food safety standards of Uzbekistan and
international norms in the production, storage, and distribution of flour
and flour products to the population. The American Journal of Applied
Sciences, 7(05), 31
–
https://doi.org/10.37547/tajas/Volume07Issue05-
COPYRIGHT
© 2025 Original content from this work may be used under the terms
of the creative commons attributes 4.0 License.
Research on food safety
standards of Uzbekistan
and international norms in
the production, storage,
and distribution of flour
and flour products to the
population
Nilufar Suyunova
Student, Karshi State Technical University, Republic of Uzbekistan, Karshi,
Uzbekistan
Uzokov Yusuf
PhD student, Tashkent Institute of Chemical Technology, Republic of
Uzbekistan, Tashkent
Senior Lecturer, Karshi State Technical University, Republic of Uzbekistan,
Karshi, Uzbekistan
Muhayyo Toshtemirova
Student, Karshi State Technical University, Republic of Uzbekistan, Karshi,
Uzbekistan
Irgasheva Maftuna
Student, Karshi State Technical University, Republic of Uzbekistan, Karshi,
Uzbekistan
Abstract:
This article provides an in-depth study of food
safety criteria in the processes of production, storage,
and distribution of flour and flour products in the
regions of Uzbekistan. The research analyzes the
requirements of national ( O'zDSt , GOST ) and
international (ISO, HACCP) standards, identifying key
differences between them.
The study revealed that standards applied in Uzbekistan
are mainly based on organoleptic and physicochemical
indicators, whereas international standards focus on
ensuring safety and quality control at all stages of the
production process. The automated necessity of
introducing modern technologies and monitoring
systems in production, storage, and transportation
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processes has been substantiated.
As a result, specific recommendations were developed
to align Uzbekistan's flour industry with international
standards, including technological modernization,
certification, strengthening sanitary and hygiene
requirements, and enhancing export potential. These
proposals aim to improve the quality of local flour
products and ensure their competitiveness in the
global market.
Keywords:
Flour products, food safety, national
standards, international standards, ISO 22000, HACCP
system, GOST requirements, quality control, gluten
content, ash content indicator, sanitary and hygiene
regulations,
technological
processes,
storage
conditions, certification and accreditation, export
potential.
Introduction:
Flour is a product of grain processing by
grinding it. Flour produced only from the endosperm is
considered varietal, while flour obtained by grinding
the grain together with the shell and germ is called
wholemeal.
In the context of globalization and increasing
competition, new approaches and principles are being
developed in our country [1]. The population’s need
for wheat flour and its importance occupy an
important place in the process of the republic’s
transition to a market economy [2; 5 p.].
In the first years of independence, grain imports
became a significant financial burden, which served as
the beginning of reforms to ensure grain independence
under the leadership of I.A. Karimov. Since 1994,
factories equipped with modern technologies began
operating as part of the Uzdonmahsulot company, and
the volume of flour production increased significantly.
If in 1992 1.25 million tons of grain were produced,
then by 2020 this figure exceeded 8 million tons [3].
Today, Uzbekistan not only fully satisfies domestic
needs, but has also established wheat exports [4]. The
industry was developed by a number of decrees and
orders, including: Decree of the Pr
esident “On
measures to accelerate the reform of enterprises with
state participation and the privatization of state
assets” dated October 27, 2020 No. PF
-6096 [5].
According to statistics, each resident of Uzbekistan
consumes an average of 160-170 kg of wheat per year.
Since 1994, the area under cotton has been reduced in
favor of increasing grain crops. Flour is the main raw
material for various dishes and plays an important role
in satisfying the human div's needs for energy,
proteins and carbohydrates. Flour products provide 30-
40% of the daily need for proteins and 50-60% for
carbohydrates [6; 3-13 p.].
Grain contains 25-28% of essential amino acids, but in
premium flour this figure decreases. For example, in 500
g of bread the protein content is: in premium flour -
30%, first grade - 35%, second grade - 40%, and in
wholemeal flour - 45-55%. The proportion of vitamins
and minerals also decreases. In terms of nutritional
value, wholemeal flour ranks highest [7; 66-68 pp.].
OBJECT AND METHODS OF RESEARCH
Object of study:
Standards in force in Uzbekistan, as well as local wheat
flour.
Research methods:
The following main research methods were used in the
dissertation:
1.
Standardized methods of analysis:
o
Laboratory analyses based on GOST and
Uzstandart documents (flour moisture content, ash
content, gluten content, metal-magnetic impurities,
vitamins, etc.).
o
Organoleptic methods: determination of color,
smell, taste and crunch of flour.
2.
Comparative and analytical methods:
o
Comparative analysis according to local and
international standards (ISO, GOST).
o
Evaluation of food safety monitoring and
control systems.
3.
Statistical methods:
o
Processing of the obtained results, their
generalization and development of recommendations
using statistical methods.
RESULTS AND DISCUSSION
Standard requirements for flour products in Uzbekistan
1.
Regulatory framework: Technological processes
and quality requirements for flour production in the
Republic of Uzbekistan are regulated by the following
documents:
o
Resolution of the Cabinet of Ministers of May
25, 2006 No. 95
“On additional measures to improve the system of
accounting for grain and grain products and to
strengthen control over their safety” .
o
Rules for the organization and management of
technological processes in mills (1991).
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o
Technical conditions and standards based on
the requirements of Uzstandart and GOST.
Regulatory documents and standards
Requirements for flour products in the Republic of
Uzbekistan are regulated by the following standards:
•
GOST 27558-87
—
Flour. Methods for
determining color, smell, taste and crunch.
•
GOST 9404-88
—
Flour. Methods for
determining moisture content.
•
GOST 27494-87
—
Flour. Methods for
determination of ash content.
•
GOST 20239-74
—
Flour. Methods for
determination of metallomagnetic impurities.
•
GOST 27839-2013
—
Wheat flour. Methods for
determining the quantity and quality of gluten.
•
GOST 27676-88
—
Grain and its processed
products. Determination of falling number.
•
Requirements for vitaminization : addition of
vitamins B1, B2, PP.
2. Flour quality indicators
Type of flour
Ash content
(%)
Gluten (%)
Humidity (%)
Metal impurities
(mg/kg)
Top grade
0.40-0.55
≥25
15
≤3
First class
0.75
≥28
15
≤3
Second grade
1.25
≥23
15
≤3
Wholemeal
flour
1.5-2.0
≥20
15
≤3
3. Vitamin content in wheat flour (per 100 g of product, mg)
Type of flour
B1
B2
PP
Top grade
0.17
0.04
1.2
First class
0.25
0.08
2.2
Second grade
0.37
0.12
4.55
Wholemeal flour
0.41
0.15
5.5
Premium grade (fortified) 0.57
0.44
3.2
4. Sanitary, hygienic and safety requirements
During the production, storage and transportation of
flour, the following sanitary and hygienic requirements
must be observed:
•
Ensuring dry and cool conditions in storage
areas.
•
Compliance with organoleptic indicators:
colour, smell and taste characteristic of flour.
•
Regular
implementation
of
preventive
measures against pests.
•
The content of metal-magnetic impurities
should not exceed 3 mg per 1 kg of flour.
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International standards and norms (ISO, GOST) for
flour and flour products
1.
General information about international
standards:
At the international level, there are standards such as
ISO and GOST, which strictly define the technical and
hygienic characteristics of the products. The
production process is controlled through ISO 22000 or
HACCP systems, with great importance being given to
the chemical composition and appearance of the
wheat.
2.
International requirements for the production
process:
•
ISO 22000
—
Food Safety Management
System.
•
HACCP - Hazard Analysis and Critical Control
Points.
•
GOST
—
Unified system of standards for the
CIS countries:
o
GOST ISO 3093-2016
—
Determination of
starch damage.
o
GOST 27839-2013
—
Determination of the
quantity and quality of gluten in wheat flour.
o
GOST 27676-88
—
Determination of the falling
number for grain and its processed products.
3.
International standards for storage conditions:
•
The optimal storage temperature for products
should be 18-22°C with controlled humidity levels.
•
Mandatory use of special containers and
ventilation systems.
•
Strict control over the implementation of
preventive measures against pests.
4.
Compliance
with
quality
and
safety
requirements:
•
International standards require:
o
Strict control over protein and gluten content.
o
Regular analysis of pH and physical and
chemical parameters.
o
Monitoring and document management
system at every stage of production.
5.
Certification and accreditation:
•
To enter the international market, products
must have the following certificates:
•
ISO 22000, HACCP, GOST-R (for Russia and CIS
countries)
•
These certificates confirm that the products
meet quality and safety requirements.
CONCLUSION
O Comparative analysis of Uzbek and foreign
(international) standards in the process of production,
storage and distribution of flour and flour products
There are significant differences between Uzbek and
foreign (international) standards in the production,
storage and distribution of flour and flour products. The
following key aspects were identified as a result of the
study:
1.
Standards Coverage:
In Uzbekistan, control over flour products is carried out
mainly on the basis of GOST, O'zDSt standards and local
technical conditions. These standards are focused
mainly on organoleptic and physicochemical indicators
(moisture, ash content, gluten).
o
International standards (ISO, HACCP) pay
special attention not only to product quality, but also to
safety at all stages of production, monitoring and
control systems aimed at reducing risks and protecting
consumer health.
2.
Technological approach:
o
In Uzbekistan, technological processes are
partially carried out on outdated equipment, and
control is mainly based on laboratory analysis.
o
Modern automated systems and technologies
for real-time monitoring are widely used in international
practice.
3.
Storage and transportation conditions:
o
In Uzbekistan, storage of products is based on a
standard warehousing system, but temperature and
humidity control are not sufficiently sophisticated.
o
International
standards
provide
strict
requirements for storage temperature (18-22°C) and
relative humidity (65-70%).
4.
Certification and export potential:
o
Flour products produced in Uzbekistan meet
the requirements of the domestic market, but the
number of enterprises with ISO 22000 and HACCP
certificates for entering the international market
remains insufficient.
o
In the international market, the presence of
quality and safety certificates is a key factor in the
competitiveness of products.
OFFERS
1.
Technological modernization:
o
Implementation of modern technologies and
automated monitoring systems at flour production
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plants to ensure stable product quality.
2.
Integration of international standards:
o
Expansion of certification processes for Uzbek
flour producers according to international standards
ISO 22000, HACCP.
o
Stimulating
enterprises
through
partial
subsidization of certification costs by the state.
3.
Improving the storage and logistics system:
o
Installation of automated temperature and
humidity control systems in warehouses.
o
Use of modern vehicles to ensure strict
compliance with sanitary and hygienic requirements
during transportation of products.
4.
Training of specialists:
o
Organizing regular trainings on food safety and
international standards.
o
Implementation of educational programs that
meet international requirements in specialized
universities and training centers.
5.
Strengthening state control:
o
Review and improvement of the legislative
framework in order to bring local standards closer to
international norms.
o
Digitalization of monitoring systems to ensure
food security.
6.
Increasing export potential:
o
Developing an export strategy through the
production of local flour in accordance with
international requirements and the development of
new markets.
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