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13ECONOMIC SCIENCES
THE ALGORITHM OF THE MATRIX APPROACH TO THE RATIONAL USE OF RAW MATERIALS IN THE MEAT PROCESSING INDUSTRY
Adbikerimova G.
candidate of economic Sciences, docent of the Department of Economics, JSC M.Auezov South Kazakhstan
University, Shymkent, Kazakhstan Kulanova D.
candidate of economic Sciences, Associate Professor, Department of Marketing and Management, Faculty of Management and Business, South Kazakhstan State University named after M. Auezov, Shymkent, Kazakhstan
Yesbolova A.
PhD, teacher, of the Department of Economics, JSC M.Auezov South Kazakhstan University, Shymkent,
Kazakhstan Inkarbek A.
Master's student of the Department of Economics, JSC M.Auezov South Kazakhstan University, Shymkent,
Kazakhstan
Abstract
Sustainable development of the meat industry, as a strategic branch of the economy, is necessary, because it contributes to strengthening the country's food security, improving the welfare of the people, improving the health of the nation, solving the demographic problem. It is here that the raw material base for meat processing enterprises is being created.
The purpose of the study is to form theoretical positions, scientific and methodological approaches to the development of an algorithm for the rational use of raw materials in the meat processing industry.
The article develops a mechanism for organizing input control of raw materials as a guarantor of ensuring sustainable development of meat processing industry enterprises.
The Committee of Science of the Ministry of Education and Science of the Republic of Kazakhstan (Grant No. fund this study AP09261075 Formation of the model of the regional food hub as a horizontally integrated structure for ensuring food security (on the example of the meat cluster of Turkestan region) for 2021-2023.
Keywords: meat hub, meat-processing production, development of the livestock industry, economic efficiency
The current economic conditions of meat processing industry enterprises are characterized by economic instability, which is caused by the trends of globalization of economic processes in the sectors of the economy, the need to comply with the WTO rules (Food security of the Republic of Kazakhstan), the observed crisis phenomena in the country's economy, changes in the requirements of buyers for products. This determines the need to develop mechanisms for adapting the activities of meat processing enterprises to changing business conditions and ensuring their sustainable development (The Treaty on the Eurasian economic Union).
The economic instability that characterizes the Kazakh economy puts forward urgent tasks for the scientific community to ensure the sustainable development of economic systems at various levels of government (countries, regions, industries, complexes, enterprises).
An important task at the present stage is to identify and develop economic growth factors to ensure sustainable and balanced development of the country (Кульман А., 1993).
The stability and balance of economic development means that the economy overcomes the existing imbalances of the economy in a timely manner (Solda-tova I.Ju, 2016). At the same time, production efficiency increases, the interests of market participants are
harmonized, contributing to the solution of social problems, the development of industrial production is coordinated with the laws of the development of the biosphere, which makes it possible to prevent environmental disasters..
Scientific and technological progress predetermines changes in market requirements, and this determines the search for mechanisms that allow solving new production tasks, determining economic ties, and meeting new consumer demands (Kuznetsov V.V., 2014). As a result, there is a movement of society to a new level of balance of economic processes from the standpoint of modern requirements of scientific and technological progress.
The production of competitive products depends on the quality and safety of raw materials. In this regard, an urgent task is to find mechanisms to ensure the production of competitive products (Лазарев, И.Н., 2013). For meat processing enterprises, this is a mechanism for rational use of raw materials, which allows to assess the level of safety and the acceptability of meat quality, and depending on the results obtained, to determine the range of products in accordance with «price -quality».
In our opinion, it is advisable to assess the level of safety of raw materials for meat processing enterprises in two stages. At the first stage, the level of acceptabil-
ity of the quality of raw materials for processing is determined, at the second - the level of its safety is assessed.
To determine the level of acceptability of the quality of raw materials, we propose the use of a matrix approach.
In our opinion, raw materials can correspond to one of three levels of acceptability: permissible, conditionally permissible, unacceptable. The process of determining the level of acceptability of the quality of raw materials for processing includes three stages.
At the first stage, veterinary and sanitary safety is assessed. The examination of veterinary and sanitary safety includes the determination of a healthy animal or raw materials, falsification, the presence of diseases, residual medicinal phenomena of animals or raw materials at the enterprise.
At the second stage, the standardization and certification procedure is carried out. It consists in determining the conformity of the received raw materials with the required and declared standard and certificate.
At the third stage, the technological properties of raw materials are evaluated: technological indicators that allow us to draw conclusions about the quality of meat, its grade, the possibilities of its use in the production of certain types of products.
At each stage, the tolerance level is set according to the predefined characteristics of raw materials and an assessment is made (a code is assigned).
The acceptable level of quality corresponds to raw materials that can be used in the production of absolutely all types of products without restrictions, and it is assigned the code 1.
The conditionally acceptable level corresponds to raw materials that are allowed to be processed subject to certain restrictions, it is assigned the code 2.
Code 3 is assigned to raw materials that have an unacceptable quality level. Such raw materials cannot be used in the production of meat products and are not allowed for processing. In the absence of serious diseases, such raw materials can be used for the production of meat flour, which goes to feed cattle.
The results of the assessment of the acceptability of the quality of raw materials are entered into a matrix, which consists of three rows and three columns. The levels of acceptability of raw materials (permissible, conditionally permissible, unacceptable) are indicated horizontally, the stages of assessing the acceptability of the quality of raw materials are located vertically: veterinary and sanitary safety, standardization and certification, evaluation of technological properties.
As a result of the evaluation, each batch of raw materials receives a three-digit code. The first figure shows the level of permissibility of raw materials for veterinary and sanitary safety, the second - for standardization and certification, the third - sets the level of permissibility of raw materials depending on its technological properties.
The first level of veterinary and sanitary safety can include raw materials obtained from absolutely healthy animals, not falsified and having no deviations from the norm in terms of physico-chemical and organoleptic indicators. Such raw materials are assigned the code 1,
and it goes to the next stage of determining the level of security.
The second level of veterinary and sanitary safety can include raw materials obtained from animals that have been found to have diseases, but it can be allowed to be processed with various degrees of technological processing. For example, if there is a single finnose in the heart or master in the raw material, this raw material is allowed for technological processing after processing meat with cold up to -20oC in the deep layers of the muscles. If classical swine fever is detected, then in the absence of degenerative changes in the musculature, meat is sent for processing with an elevated temperature regime (meat loaves, canned food, cooking) and others. Such raw materials are assigned the code 2.
The third level of veterinary and sanitary safety is meat obtained from animals suffering from acute zoo-anthropanous diseases, obtained during the slaughter of animals in an agonal state. Such raw materials are characterized by: increased pH, blood filling of blood vessels, the presence of a hypostatic spot characteristic of a corpse, etc.. The third level includes adulterated raw materials, as well as raw materials that have deteriorated during storage and transportation. Such raw materials receive an assessment corresponding to code 3. This is an unacceptable level of quality of raw materials for veterinary and sanitary safety. Such raw materials are not recyclable and must be disposed of.
The second stage of determining the acceptability of the quality of raw materials is standardization and certification. The first level (code 1) at the stage of standardization and certification will include raw materials that have the necessary certificates and fully comply with the declared standard.
The second level of acceptability for standardization and certification can include raw materials that do not meet the standard. It has a conditionally acceptable level (code 2), can be used in the production of products of another, previously not planned assortment group. Such raw materials can suit the management of the enterprise and the technologist, from the point of view of the implementation of the «price - quality» principle.
The third level of acceptability (code 3) is assigned to raw materials that do not comply with the declared standard. Such raw materials have an unacceptable level of quality, cannot be used in production and must be returned to the supplier.
The third stage of determining the level of acceptability of raw materials is the determination of technological properties.
Evaluation of technological properties is required to determine the characteristics of the quality of raw materials. The first level of acceptability of technological properties (code 1) includes raw materials that have maximum indicators for moisture binding ability, moisture-retaining ability, fat-retaining ability, emulsion stability, emulsifying ability, broth turbidity, shear strength and others, i.e. the values of the indicators should be higher or equal to the normative values. Raw materials having such characteristics can be used for the production of products without restrictions.
The second level of acceptability of technological properties (code 2) can be attributed to raw materials,
the value of individual indicators of which is slightly lower than the standards, it has a conditionally acceptable level and can be used to produce low-grade products. For example, for the manufacture of sausages of the first or second grade.
The third level of acceptability (code 3) corresponds to raw materials that have low indicators of technological properties, and also do not correspond to organoleptic indicators (there are foreign objects, for example sand), storage and transportation conditions are violated.
As a result of determining the level of acceptability of the quality of raw materials at three stages of evaluation, and entering the obtained data into the matrix, a maximum of 27 combinations of codes corresponding to various characteristics of the quality of raw materials are possible.
In our opinion, it is advisable to group the combinations of the levels of acceptability of the quality of raw materials into three levels of raw material safety. This will make it possible to classify raw materials according to the level of safety and determine their technological application, as well as justify recommendations for use for the production of a certain assortment group.
This classification allows you to determine the preference for the choice of suppliers, raw materials corresponding to the 1st and 2nd levels of safety.
In our opinion, the first level of safety should include raw materials with the tolerance level code 111, which corresponds to the best characteristics and the highest quality indicators of raw materials.
The second level of safety includes raw materials that have combinations of codes for the acceptability of the quality of raw materials 112, 113, 121, 122, 123, 211, 212, 213, 221, 222, 223. This raw material has deviations from the standard values for the stages of checking the input control. It is safe for humans or safe with certain technological processing, and suits the company in terms of standardization and certification.
The third level of safety (combinations of codes for the admissibility of the quality of raw materials 131, 132, 133, 231, 232, 233, 311, 312, 313, 321, 322, 323, 331, 332, 333) constitutes raw materials that cannot be used in production, must be disposed of or returned to the supplier.
A special group (without assigning a code) should include raw materials obtained from a sick animal or from an animal that could not recover from the disease, it is used for the production of various types of feed. This raw material is characterized by numerous shades of muscle, which does not allow it to be used for the production of products consumed by humans, but it is not dangerous when used in the production of animal feed.
The establishment of raw material safety levels allows you to rank suppliers by reliability from the position of ensuring the quality and safety of products. This determines the expediency of input control from the point of view of ensuring food security, determining the quality of raw materials and assortment accessories, which makes it possible to assess the level of costs for the production of finished products..
Thus, according to the matrix of possible 27 combinations of codes, 15 corresponds to raw materials that belong to the 3rd level of security, which is not acceptable for processing. Of these, 9 combinations of codes (311, 312, 313, 321, 322, 323, 331, 332, 333) characterizes raw materials that are subject to recycling only, and 6 combinations (131, 132, 133, 231, 232, 233) represent raw materials that must be returned to the supplier.
Of all combinations of codes 111 is a raw material that fully meets all quality indicators. This raw material is allowed to be processed without restrictions. The combination of codes 121 corresponds to raw materials that do not require special processing conditions, but at the same time must be used in another assortment group, because it does not correspond to the raw materials that were ordered. This is evidenced by the number 2 in the second position of the code.
Code combinations 211, 212, 213, 221, 222, 223 correspond to raw materials that can be used for the production of products with elevated temperature conditions (meat loaves, canned food, etc.) or pre-treat-ment with deep cold.
Combinations of codes 112, 113, 122, 123 correspond to raw materials from which additives (complex mixtures) will be required during production to bring the technological properties of raw materials to the standard indicators.
In our opinion, the distribution of raw materials by safety levels implies its use in various product assortment groups at meat industry enterprises.
At each specific enterprise, a specialist who compiles recipes for manufactured products, selects the specific composition of each product name, determines the quantity (percentage ratio) of components and the quality of each ingredient, enters this recipe into a special computer program.
The company must have a computer program that allows you to calculate the products, and for this, the recipes of the possible assortment, a bookmark for each type of product, the quality level of each ingredient are entered into the program.
Depending on the planned assortment for each working day, it will be possible to automatically determine the need for raw materials of a given quality, or, depending on the received raw materials, determine a possible assortment.
This will facilitate the planning of the smooth operation of the enterprise, the process of calculating and keeping records of the cost of raw materials and finished products.
References
1. Food security of the Republic of Kazakhstan: current state, problems and main ways out of the food crisis. [Electronic resource]. https://articlekz.com/arti-cle/12127
2. Kuznecov V.V. Prioritety gosudarstvennoj podderzhki sel'skogo hozjajstva Rossii // Nauchnoe obozrenie. Saratov. 2014. № 4
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razvitija predprinimatel'stva v Rossii. Sbornik dokla-dov VI mezhdunarodnoj nauchno-prakticheskoj kon-ferencii. Rostov n/D.: Izd-vo JuRIU RANHiGS, 2016 -Pp. 37-42
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DEVELOPMENT OF A MODEL FOR ENSURING FOOD SECURITY AT THE LEVEL OF A SYSTEMATIC APPROACH TO INPUT AND OUTPUT PARAMETERS
Adbikerimova G.
candidate of economic Sciences, docent of the Department of Economics, JSC M.Auezov South Kazakhstan
University, Shymkent, Kazakhstan Kulanova D.
candidate of economic Sciences, Associate Professor, Department of Marketing and Management, Faculty of Management and Business, South Kazakhstan State University named after M. Auezov, Shymkent, Kazakhstan
Seidakhmetov M.
Candidate of Economic Sciences, Associate Professor, Dean of the Higher School of Management and Business, JSC M. Auezov South Kazakhstan University, Shymkent, Kazakhstan
Zhambayev Y.
Master's student of the Department of Economics, JSC M.Auezov South Kazakhstan University, Shymkent,
Kazakhstan, Shymkent, Republic of Kazakhstan
Abstract
The food component of the economic security of the state involves the economic provision of the necessary amount of food and raw materials. The provision of food and raw materials is one of the most important components of the economic security of the state, and in many countries of the world there are laws defining minimum standards of food security. Economic and food security is becoming particularly relevant from the point of view of the current financial crisis, the implementation of foreign sanctions, and the conditions for the deterioration of the economic situation.
The purpose of the research is to develop the theoretical and methodological foundations of food security of the state and to develop practical recommendations for ensuring food security of Kazakhstan in modern conditions, based on its integral assessment, factor analysis.
The scientific article, based on a comprehensive assessment of current trends in the development of food security, offers practical recommendations for improving the level of food security in Kazakhstan, as a condition for ensuring food security of the state and a model for ensuring food security in Kazakhstan..
The Committee of Science of the Ministry of Education and Science of the Republic of Kazakhstan (Grant No. fund this study AP09261075 Formation of the model of the regional food hub as a horizontally integrated structure for ensuring food security (on the example of the meat cluster of Turkestan region) for 2021-2023.
Keywords: food security, systemic factors, individual consumer barriers, model formation, efficiency.
Based on well-known models of food, agriculture, health care and environmental protection, it is possible to form a model that includes a chain from the availability of resources for food production to the end consumer and the impact of nutrition on his health.
If we supplement and transform the specified model based on the map of the food system, which includes an integrated set of certain processes, it is possible to obtain a model for ensuring food security (Wiesmann D., 2018). This model reveals the impact of many factors: environmental, socio-economic, human, technical, financial and others on the food system of the state, on the availability of access to food.
The model makes it possible to track the occurrence of systemic failures or deficiencies in the food supply chain to the end consumer (households/population), which can lead to hunger or lack of food security.
This model also includes a consumer subsystem to explain how systemic and individual barriers at the consumer level can lead to hunger or lack of food security..
The main aspects of food insecurity identified in the previous section of the study, including the availability, access and use of food, are also defined in this model (Baydildina A., 2000).
This model is constructed as a classical mathematical model with input parameters and output parameters, external disturbing influence.
Input parameters include resources and the environment: bioclimatic, natural, biological, genetic, labor, financial resources, state support resources, infrastructure resources and logistical resources, and output parameters: consequences for public health from food consumption (Shamah-Levy T., 2017).
External disturbing influences include methods of state influence on the consumer system (Yerkinbayeva L., 2014): financial and economic, organizational and
