- Earmarked funding of research and scientific programmes of the Ministry of Agriculture of the Republic of Kazakhstan for 2021-2023 : “Development of high-tech technologies for deep processing of agricultural raw materials in order to expand the range and output of finished products from a unit of raw materials, as well as reduce the share of waste in the production of products.”
Head of the project: Doctor of Technical Sciences, Muslimov N.Zh.
A strategically important state task, for which a program has been developed.
Kazakhstan is one of the largest producing countries of agricultural raw materials in the world. The President of Kazakhstan K. Tokayev in his message to the people of the Republic of Kazakhstan “Constructive public dialogue – the basis of stability and prosperity in Kazakhstan” paid special attention to the agro-industrial complex. The Message says that it is necessary to move away from the raw-material orientation of the export of agricultural products, which has reached 70%, while processing enterprises are loaded with only 40%. Also, at an expanded government meeting held on January 24, 2020, the Head of State also noted that the share of processing in the total agro-industrial complex is only a third, therefore, it is necessary to create all conditions for the development of processing of raw materials within the country. At the same time, Prime Minister Askar Mamin stressed that in the coming years in the agro-industrial complex of Kazakhstan, the focus will be aimed at stimulating deep processing of agricultural products.
The efficiency of agriculture depends on agro-processing, as it creates demand for agricultural products and increases its added value. Kazakhstan has a huge raw material base for processing, as well as for deep processing of crop and livestock raw materials. A strategically important state task for the solution of which a program has been developed is the need to increase the depth of processing of agricultural raw materials, the involvement of secondary resources in the economic circulation, which will increase the yield of finished products per unit of processed raw materials, and reduce the share of waste in the production of agricultural products. The production of processed products of agricultural raw materials with high added value is the most important direction in the development of the processing industry.
Executors of the program:
- Kazakh Scientific Research Institute of Processing and Food Industry LLP (KazSRIPF LLP);
- Astana branch of “Kazakh Research Institute of Processing and Food Industry” LLP (AB “KazSRIPF” LLP);
- Non-commercial JSC” Kazakh National Agrarian Research University”(Non-commercial JSC “KazNAIU”);
- JSC “Almaty Technological University” (JSC “ATU”);
- JSC Kazakh University of Technology and Business (JSC KazUTB);
- NJSC “South Kazakhstan University named after M. Auezov “(NJSC” SKU named after M. Auezov “).
Key words characterizing the industry and the direction of the project: sugar beet production, beet storage, sugar storage, glycidyl ethers, deodorization, vegetable oils, cereals, legumes, processing, flour, gluten-free products, pasta, wheat flour, triticale grains, triticale flour , additives, bakery and flour confectionery, compound feed, tomatoes, lycopene, lycopene-containing, food products, oxystable compositions of vegetable oils, fatty products, polyunsaturated fatty acids ω-6 and ω-3, spreads, emulsion fatty products, wholemeal flour, wheat, vegetable raw materials, cavitation treatment, activated water, safety, nutritional value, water-oil food emulsions, cold pressing, unsaturated fatty acids, polyphenols, biologically active substances, dry powders, low-frequency ultrasonic technology.
General concept of the program
There is a decrease in the biological value of food products and a deficiency of macro- and micronutrients. In this regard, the priority direction of the food industry is the development of technologies and the expansion of the range of functional food products that support human health and help reduce the risk of developing chronic and occupational diseases. STP is aimed at solving issues of the safety of agricultural raw materials, rational and proper nutrition of the population, and in particular, the production of new types of functional products – oils, pasta, bakery and confectionery products, dietary supplements. When developing new technologies for the production of products of increased nutritional value, it is necessary to carry out comprehensive studies to substantiate the technological parameters of production and food safety of functional products.
There is a domestic development of vitamin and mineral premixes, iodine-containing additives, water- and fat-soluble preparations of b-carotene. The production of grain products enriched with macro- and micronutrients of plant, animal, mineral and synthetic origin has been imposed, but the raw material potential of agricultural products is not fully used.
The main concept for the implementation of scientific and technological progress is the development of technologies for activating the latent potential of agricultural products for the production of functional food products, obtained on the basis of modern technologies for deep processing of vegetable raw materials.
The purpose of the scientific and technical program is the development of innovative technologies for storing crop raw materials and their processing into functional food products, oils, pasta, flour, bakery and confectionery products, dietary supplements to ensure the technological and development of the food industry.
Objectives of the scientific and technical program:
1) Determination of the norms of natural loss, shrinkage, waste, spoilage of raw materials of the sugar industry, products of their processing during storage in the natural and climatic conditions of Kazakhstan;
2) Development of technology to reduce the content of glycidyl ethers in vegetable oils;
3) Development of technology for gluten-free pasta based on domestic raw materials;
4) Development of technology for bakery, flour confectionery and compound feed based on new domestic varieties of triticale;
5) Development of technology for deep processing of tomato, to obtain from pomace – dry powder containing biologically active substances, in order to enrich food products;
6) Development of technology for the production of oxystable compositions of vegetable oils for functional nutrition;
7) Development of technology for functional spreads from vegetable raw materials;
8) Development of flour products with an accelerated production cycle based on finely dispersed whole-ground flour obtained by deep processing of grain;
9) Development of technology for obtaining water-oil food emulsions from safflower seeds for the production of new types of food products;
10) Development of a technology for processing promising varieties of fruit, berry crops and grapes of domestic selection in order to obtain biologically active substances and fruit and berry powders for use in the food industry.
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