Evaluation of the structural changes in production in the food industry

Abstract

This article is devoted to assessing the structural changes in manufacturing in the food industry. First, the article deals with the current issues in the food industry and the actions of the Republic of Uzbekistan, followed by a brief review of the scientific literature on the subject, i.e., ideas on these structural changes, structural growth, and the concept of reference content. The research methodology then outlines the formulas used to find the reference values for food production composition, the ratio to the reference content (as a coefficient), and the value of the improved Lilien index (MLI). The results of the empirical analysis show the share of basic food production (as a percentage), changes in the structure of basic food production (as a percentage of the total) and reference values in the structure of the manufacturing industry. It also highlights the proportionality (as a coefficient) of the main food production components formed in 2015-2018 and the dynamics of the overall changes (change in the values of the MLI). At the end of the article, summarizing all the results of the calculations, scientific conclusions and recommendations for changes in the composition of basic food production in the country are presented.