Development of innovative and cooperative complex in the dairy industry

Abstract

Object: The article analyzes the current state and development dynamics of the dairy industry in Kazakhstan. The volume of milk produced by agricultural categories and their structural share in the total milk production of the country was studied and it was found that the share of the population in recent years is 72-75%. The development of the dairy industry of the country is based on the creation of complexes of innovation and cooperation between the population and farms. The scheme of creation of innovative and cooperative relations between private farms and dairy processing company “FoodMaster-Shymkent” is developed and offered. In the scheme of milk collection, deep processing of milk on the basis of innovative and cooperative relations of the company, it is proposed to include the following groups as participants in cooperative relations between farms: milk producers – individual households of the population, peasant (farmer) farms and private entrepreneurs; milk processor – milk processing innovation and cooperative complex; consumers of dairy products – the population and special trade organizations. Methods: To achieve the research goal, general scientific methods were widely used, in particular, the method of content analysis; the method of analysis; the method of generalization; the method of graphical interpretation. Findings: Dairy company “FoodMaster” is one of the innovative enterprises, which includes 4 types of innovations for the development of innovation and cooperation, which includes product innovation and process innovation, marketing innovation and organizational innovation. This is an innovative dairy company, which for the first time introduced the ISO-9000 international standard in Kazakhstan, which effectively manages production according to the international standard, for the first time produced many types of high-quality innovative dairy products. Conclusions: It is noted that the existing innovative technologies, qualitative structural change of categories in the dairy industry, intensive economic growth, increasing the competitiveness of dairy products, as well as the development of a program in the organization to increase production volumes, milk processing in accordance with international standards, as well as the issuance of recommendations to consumers to expand the range of milk are being studied.