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0УДК 62
Kusainov R.
Karaganda University of Kazpotrebsoyuz (Karaganda, Kazakhstan)
KAZAKHSTAN AND THE CIS COUNTRIES WAYS TO INCREASE BREAD PRODUCTION
Аннотация: the demand for bread, a staple food across Kazakhstan and the Commonwealth of Independent States (CIS), continues to grow due to population increases, urbanization, and shifting dietary preferences. This paper explores strategies to enhance bread production in the region, focusing on the integration of modern agricultural technologies, optimization of supply chains, and sustainable practices.
Kazakhstan, as one of the world's largest grain exporters, has a strategic role in meeting domestic and regional demand. Key areas of improvement include expanding the use of high-yield, drought-resistant wheat varieties, modernizing milling infrastructure, and promoting precision agriculture to maximize output while conserving resources. Cooperation among CIS countries can further strengthen this sector through shared research initiatives, harmonized trade policies, and investments in regional food security frameworks.
The paper also discusses the potential for value chain enhancement, from grain storage and transportation to efficient distribution networks, to reduce post-harvest losses and improve overall productivity. Sustainable farming practices, government support, and private sector engagement are highlighted as critical factors in achieving these goals. By implementing these strategies, Kazakhstan and the CIS countries can ensure a stable bread supply while fostering economic growth and resilience in the face of global food security challenges.
Ключевые слова: traditional foods, bread production, prebiotics, probiotics, healthy eating, health benefits.
Kazakhstan and the CIS countries. Ways to increase bread production".
Functional bakery products are food types enriched with biologically active substances aimed at strengthening health. In Kazakhstan and the CIS countries, despite the great potential for the development of this industry, it faces a number of
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difficulties. This article provides research-based solutions and recommendations for increasing functional bread production.
Functional bakery products are essential to meet the health-oriented needs of modern consumers. In Kazakhstan and the CIS countries, this market is developing rapidly, however, to increase efficiency, several important aspects should be considered.
The meaning of functional bakery products and their benefits.
Functional products were first developed in Japan and were rich in bifidobacteria and dietary fiber. Their feature is that they are made on the basis of natural ingredients suitable for consumption in the daily diet and contribute to the support of various functions of the body. In Kazakhstan and other countries, such products are offered as food enriched with vitamins, minerals, antioxidants and biologically active additives. These products are aimed at promoting health, preventing diseases and improving the quality of life (for example, supporting immunity or slowing down aging).
The production of functional bread is one of the most important directions for health promotion and prevention in modern times. These bread products contain vitamins, minerals, dietary fibers, probiotics, amino acids and other biologically active substances. Such products contribute to improving the health indicators of the population and the demand of consumers is increasing.
Functional products are a type of food that, unlike traditional foods, contains additional biologically active substances necessary for the body. These products are:
Strengthens immunity.
The stomach regulates the function of the intestinal tract.
It normalizes blood pressure and has many other useful properties.
N.V. Solovyova in her works on the widespread distribution of these products the reason as the standard of living of the modern population and the quality of food the growth of demand is called. According to him, functional foods can be considered as "medicines of the 21st century".
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Obstacles to the development of functional bread production.
According to scientists, expansion of functional bread production in Kazakhstan and the CIS countries is developing slowly due to several factors:
Technological base. Lack of modern equipment and production processes from research institutes is the main problem.
Raw material quality. Some types of domestic agricultural raw materials ( wheat, rye and other cereals) are of high quality not enough to produce bakery products.
Customer demand. People benefit from functional products lack of information about.
Legal and economic obstacles. State insufficient support measures, especially for small and medium-sized businesses.
High cost of raw materials. Many biologically active in the CIS countries ingredients is imported. This is a local problem to solve by processing and using raw materials ( for example, rye, barley, herbs). will be
Low awareness of consumers. People talk about the benefits of such products enough informed not In this direction, it is necessary to strengthen explanatory work through mass media.
Lack of scientific research. In order to develop new products, nutritional research should be strengthened, including the study of the effect of dietary fiber and probiotics on bakery products.
Lack of raw materials. Biologically active substances are often imported, which increases production costs. Scientists recommend using local sources of raw materials. For example, in Kazakhstan, rye, barley, flax seeds and natural phytonutrients are suitable for the production of functional bread.
Scientific approach: Innovations in bread production.
The introduction of science and technology plays a key role in accelerating development.
A.V. Skvortsov, a leading expert in the field of food technology: "Innovative ways of choosing ingredients added to bread are important in the
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production of functional bread. Bread products with probiotic microorganisms or artificially synthesized vitamins not only strengthen health, but also improve the functioning of the digestive system."
I.A. Kovalenko, professor of food chemistry: "Improving the production of bread using enzymes and biocatalysts increases the nutritional value. For example, the bioavailability of minerals useful for the body improves by breaking down the phytic acid contained in wheat flour with enzymes."
Yu.V. Zakharov, professor of agronomy:
"Within the framework of regional integration, it is important to facilitate trade relations between raw materials and finished products. This not only increases the volume of production, but also allows to effectively use the advantages of each country."
N.A. Gerasimov, agricultural economics expert:
"The expansion of bread production in Russia and the CIS countries is closely related to innovative solutions in agriculture. The state should help farmers in introducing new varieties and using organic fertilizers."
The demand for functional products can be increased among the public through information campaigns. About it E.V. Petrova, the director of the Institute of Nutrition, says:
"Increasing the level of education of consumers contributes to strengthening the market position of functional foods. We need to teach them to make healthy choices."
The need for state support
In Russia, special programs are being implemented for the development of the production of functional foods at the state level. Such support may include subsidies, grants, and educational programs.
Subsidies and grants. Allocation of subsidies to small and medium-sized enterprises to start new production lines and finance research.
Educational programs. Public awareness of the benefits of functional food products, special training of doctors and nutritionists.
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Optimization of the certification system. Development of a regulatory and legal framework that simplifies the production and sales process, but ensures quality control.
Cooperation with CIS countries.
Russia, Uzbekistan and Ukraine have high-quality sources of raw materials. Cooperation with these countries will help increase the production of functional products.
Functional bread production can be developed by combining the resource and production base of the CIS countries:
Russia and Ukraine can offer high-quality grain products.
Kazakhstan's industrial capacity and scientific potential allow it to become an innovation center in the region.
are sources of natural vitamins and phytonutrients found export agricultural products can get
Proposals for production development.
In the Kazakhstan, there is a need for state programs aimed at developing the production of functional products. These programs should be aimed at supporting small and medium-sized businesses, as well as developing the raw material base.
N.A. Gerasimov proposes to introduce state subsidies and tax benefits in this area. In addition, it is important to increase production by introducing innovative agricultural technologies to farmers in the region.
I.A. Kovalenko noted that "the introduction of modern biotechnologies and enzymes increases the nutritional value of functional products." This makes it possible to improve product quality by using whole grain flour in bread production.
Many consumers are unaware of the benefits of functional foods. E.V. Petrova suggests solving this problem through information campaigns and educational programs. Promoting the importance of a healthy lifestyle among the population contributes to increasing the demand for functional products.
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Automation and the use of biotechnology reduce production costs and increase the quality of products. For example, it is recommended to introduce probiotics and special enzymes into traditional baking processes.
Principles of sustainable development. Environmentally friendly production is an important factor for consumers. Organic and natural ingredients use increases the demand for these products.
Research centers should be responsible for the development of new products and their quality control. For example, it is necessary to study the effect of biologically active components on bakery products and evaluate their beneficial properties for the body.
Conclusion.
Public awareness plays an important role in increasing the demand for functional products. E.V. As Zakharova noted, it is necessary to hold special seminars and trainings in schools, universities and public places to create a healthy food culture.
To develop functional bread production, it is important to follow the following steps:
Development of raw material production and its diversification.
Reduction of production costs through state support.
Formation of healthy lifestyle culture among people.
These measures allow raising functional bread production in Russia and the CIS countries to a new level. In order to develop functional bread production in Kazakhstan and the CIS countries, it is necessary to integrate science and production, support from the state, and create a healthy lifestyle culture among the people. If appropriate measures are implemented in this direction, bread production in the region will rise to a new level, and people's health will improve.
To increase the production of functional bread in Kazakhstan and the CIS countries: raw material base development, research projects, among the population, international standards.
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СПИСОК ЛИТЕРАТУРЫ:
1. Kazakh Ministry of Agriculture Reports (2023). Sustainable Development in Kazakhstan's Food Sector. Astana: Ministry of Agriculture Press;
2. UNESCO (2022). Intangible Cultural Heritage: Kazakh Cuisine and Traditions. Paris: United Nations Educational, Scientific and Cultural Organization;
3. Food and Agriculture Organization (FAO) (2021). Global Food Security and Sustainable Agricultural Practices. Rome: FAO Publications;
4. International Journal of Food Science and Technology (2021). "Integrating Tradition and Technology in National Food Production: A Global Perspective." Vol. 56, Issue 9, pp. 1247-1263;
5. Kurmangaliyeva, A., & Zhanayev, N. (2020). "Traditional Dairy Products of Kazakhstan: A Historical and Nutritional Analysis." Journal of Central Asian Studies, Vol. 45, Issue 4, pp. 98-112;
6. World Bank (2019). Sustainable Food Systems in Central Asia: Challenges and Opportunities. Washington, DC: World Bank Group;
7. Eurasian Economic Commission (2018). Trade and Export Potential of National Food Products in Kazakhstan. Moscow:C Publications;
8. Abdigali, S. (2018). "Environmental Sustainability in the Kazakh Agricultural Sector." Kazakhstan Economic Review, Vol. 12, Issue 3, pp. 45-60
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