Economic analysis of the production process of targeted edible fats through post-addition hydrogenation and their market applications

Abstract

The fat production industry is one of the key and fast-growing components of the food sector of Uzbekistan, and therefore, it is relevant to analyse the economic part of its crucial elements. The purpose of this study was to examine the hydrogenation process from the standpoint of production cost features and pricing issues. The methods employed in the study were descriptive, systematisation, and dialectical. The study showed that the production and utilisation of targeted edible fats play a vital role in the food industry by achieving certain characteristics of other products. However, a hydrogenation procedure is often used to make the fats more efficient. The study described its essence in greater detail and evaluated the economic feasibility of the hydrogenation process. The significance of choosing the correct reactor and catalysts to maximise yield was highlighted, as well as the influence of some other characteristics on it. The study also addressed the disadvantages of the fat hydrogenation process, which has a negative impact on public health. Therefore, activities aimed at mitigating negative impacts in this industry should be carried out more actively. Furthermore, attention has also been paid to assessing the state of the edible fats market in Uzbekistan: the rapid growth rate of the industry has been noted due to the increasing revenues of enterprises engaged in the production of these products. The obtained findings can be applied by enterprises to change the principles of hydrogenation process, as well as by the state authorities to formulate a long-term policy for the development of the industry