2. 1. Factors affecting the cost of food products.
2. Food safety indices.
3. The level of food supply of the population:
the criterion of availability, satisfactory
supply, stable supply.
4. Food value chain: production of raw
materials, harvesting, transportation, storage,
processing, sale and post-consumer costs.
3. Agricultural Production Costs: The costs
involved in growing and harvesting crops or
raising livestock significantly impact food
prices. This includes the cost of seeds,
fertilizers, water, energy, labor, and land.
Weather and Climate Conditions: Adverse
weather conditions, such as droughts, floods,
and extreme temperatures, can reduce crop
yields or livestock productivity, leading to
increased prices due to lower supply.
4. Pest and Disease Outbreaks: Pests and
diseases can devastate crops and livestock,
reducing supply and increasing prices.
Supply Chain and Transportation Costs: The
cost of transporting food from producers to
consumers, including fuel prices and
logistics, affects the final price. Longer supply
chains and inefficient logistics can lead to
higher costs.
5. Market Demand and Consumer Preferences:
Changes in consumer preferences and overall
market demand can influence food prices. For
example, increasing demand for organic
produce can drive up its price.
Global Trade Policies: Tariffs, subsidies, trade
agreements, and import/export restrictions
can affect the cost of food. These policies can
either increase or decrease food prices
depending on their nature.
6. Economic Factors: Inflation, currency
valuation, and overall economic conditions of
a country influence food prices. In times of
economic downturn, the cost of food can rise
due to increased production costs and
decreased consumer purchasing power.
Government Policies and Subsidies:
Government interventions in agriculture, such
as subsidies or support programs, can affect
food prices. Subsidies might lower costs,
while lack of support can increase them.
7. Technological Advances: Improvements in
agricultural technology can increase
efficiency and yields, potentially reducing
food costs. Conversely, the cost of
implementing new technologies can be high
initially.
Energy Costs: The cost of energy, particularly
fossil fuels, impacts food prices since
agriculture and food transportation are
energy-intensive processes.
8. Socio-political Factors: Conflicts, political
instability, and policies within a country can
impact food production and distribution,
affecting prices.
Environmental Conservation and
Sustainability Practices: Efforts to farm
sustainably and conserve the environment
can increase production costs, which may be
passed on to consumers.
9. Food safety indices are quantitative tools used to
measure and evaluate the safety of food products
and the effectiveness of food safety systems. These
indices are crucial for assessing risks, improving
food safety standards, and guiding policy and
regulatory decisions. Here are some commonly
used food safety indices:
Food Safety Performance World Ranking Index: This
index ranks countries based on their food safety
performance. It evaluates aspects like foodborne
illness rates, regulatory systems, and the
responsiveness of food safety agencies.
10. Global Food Security Index (GFSI): While
focused on food security, the GFSI includes
components related to food safety. It
assesses the affordability, availability, quality,
and safety of food in various countries.
Food Safety Index (FSI): This index evaluates
the safety of the food supply chain. It
considers factors like contamination levels,
adherence to food safety standards, and the
incidence of foodborne illnesses.
11. World Health Organization (WHO) Food Safety
Indicators: WHO has proposed a set of
indicators to assess national food safety
systems. These include the incidence of
foodborne diseases, the effectiveness of
surveillance and response systems, and the
presence of food safety legislation.
Consumer Food Safety Index: This index
might measure consumer perceptions and
knowledge regarding food safety, including
practices in food handling and preparation.
12. Risk Assessment Index: Used by food safety
authorities, this index evaluates the risk level
associated with different food products based
on factors like contamination rates,
consumption patterns, and the severity of
potential health outcomes.
Food Safety Culture Index: This measures the
awareness, attitudes, and practices within a
food-producing organization that contribute
to food safety.
13. Food Traceability Index: While not a direct
measure of food safety, traceability is a key
component in ensuring it. This index
evaluates the effectiveness of a food
product's traceability system from production
to consumption.
Food Hygiene Inspection Ratings: Often used
at a local level, these ratings (like the UK’s
Food Hygiene Rating Scheme) assess food
establishments based on hygiene standards,
management, and food handling practices.
14. Pesticide Residue Compliance Rate: Measures
the percentage of food samples that comply
with established pesticide residue
regulations. Higher compliance indicates
better food safety in terms of chemical
contaminants.
Microbiological Contamination Index:
Assesses the prevalence of microbiological
contaminants (like Salmonella, E. coli) in food
products.
15. 1. Availability: This criterion assesses whether a sufficient
quantity of food is consistently available to all individuals
within a given area. Factors influencing availability include:
Production Levels: The amount of food produced locally,
including crops, livestock, and other food sources.
Importation: Reliance on food imports to supplement local
production.
Food Reserves: The existence and size of stockpiles or
reserves for use in times of shortage.
Infrastructure: Adequacy of food distribution networks,
storage facilities, and market systems.
Measuring food availability involves assessing the physical
presence of food in a region and the capacity to distribute it
effectively to meet the population's needs.
16. 2. Satisfactory Supply: This criterion is about the quality and
diversity of the available food, in addition to its quantity. Key
aspects include:
Nutritional Value: The availability of a balanced diet with all
necessary macronutrients (proteins, carbohydrates, fats) and
micronutrients (vitamins and minerals).
Food Safety: Ensuring that the food supply is free from
contaminants and safe for consumption.
Cultural Appropriateness: The extent to which the available
food matches the dietary preferences and cultural practices of
the population.
A satisfactory food supply means that the available food is
not only sufficient in quantity but also meets the nutritional
and cultural needs of the population.
17. 3. Stable Supply: Stability of the food supply refers to the
ability to consistently provide sufficient food over time,
without fluctuating or cyclical shortages. Elements affecting
this stability include:
◦ Resilience to Shocks: The food supply system's ability to withstand
economic, environmental, or social shocks, such as natural
disasters, economic crises, or conflicts.
◦ Adaptive Capacity: The ability of agricultural systems and food
markets to adapt to long-term changes such as climate change or
population growth.
◦ Predictability and Consistency: The regularity and reliability of
food production and distribution over time.
Stability is crucial to ensure that food security is not a
temporary condition but a permanent state, resilient to
various challenges and changes.
18. The food value chain encompasses a series of steps
involved in producing and delivering food products
to consumers. It starts from the production of raw
materials and goes all the way through to post-
consumer aspects. Each step adds value to the
product. Here's a detailed look at each stage:
Production of Raw Materials: This is the initial stage
involving the cultivation of crops and rearing of
livestock. It includes all activities related to farming
such as planting, nurturing, and ensuring the
health of crops and animals. This stage sets the
foundation for the quality and quantity of the food
supply.
19. Harvesting: This involves collecting ripe crops from
fields or slaughtering livestock for meat. Efficient
harvesting is crucial to minimize waste and ensure
the quality of the produce. For crops, this stage is
sensitive to timing and technique to preserve the
nutritional value and prevent damage.
Transportation: Once harvested, food products are
transported from farms to processing units or
markets. This stage requires a reliable logistics
network to ensure that products reach their
destination quickly and in good condition,
especially for perishable items like fruits,
vegetables, and dairy products.
20. Storage: Proper storage is essential to prolong the
shelf life of food products and prevent spoilage.
This involves appropriate facilities and conditions
such as temperature control for perishable goods.
Effective storage reduces food waste and ensures a
consistent supply.
Processing: This stage transforms raw agricultural
products into forms suitable for consumption or
further manufacturing. Processing can range from
basic cleaning and packaging to more complex
actions like cooking, canning, or creating ready-
to-eat products.
21. Sale: This involves the distribution and retailing of
food products to consumers. It includes
supermarkets, grocery stores, farmers' markets,
and online platforms. Efficient sales strategies and
channels are crucial to ensure accessibility and
affordability of food products to all sections of the
society.
Post-Consumer Costs: This final stage
encompasses aspects like waste disposal and
recycling. It involves managing food waste
generated by consumers and recycling packaging
materials. Reducing post-consumer waste is
essential for sustainability and environmental
conservation.
22. Throughout the food value chain, there are
also cross-cutting issues like food safety,
quality control, labor practices, and
environmental impact. Each stage requires
careful management to ensure the overall
efficiency and sustainability of the food
system. Technological advancements, policy
interventions, and consumer awareness play
significant roles in optimizing the food value
chain.
23. Thank you for attention!
Khamdamov Shoh-Jakhon Rakhmatovich
sh.xamdamov@tsue.uz
Editor's Notes
The cost of food products is influenced by a myriad of factors, ranging from production and supply chain processes to socio-economic and environmental elements. Here are some key factors:
Вспышки вредителей и болезней. Вредители и болезни могут опустошать посевы и домашний скот, сокращая предложение и повышая цены.
Цепочка поставок
Уровень соответствия остаткам пестицидов
These indices are essential for stakeholders, including government agencies, food industry professionals, and consumers, to understand and improve food safety. They provide valuable insights for making informed decisions and policies to protect public health and ensure safe food practices.
Устойчивость к потрясениям: способность системы снабжения продовольствием противостоять экономическим, экологическим или социальным потрясениям, таким как стихийные бедствия, экономические кризисы или конфликты.
Адаптационный потенциал: способность сельскохозяйственных систем и продовольственных рынков адаптироваться к долгосрочным изменениям, таким как изменение климата или рост населения.
Предсказуемость и последовательность: регулярность и надежность производства и распределения продуктов питания с течением времени.
In summary, assessing the level of food supply involves looking at the overall availability of food, ensuring that this supply meets the population's nutritional and cultural needs satisfactorily, and guaranteeing that this supply is stable and resilient to disruptions. These criteria are interdependent and essential for achieving comprehensive food security.
Сбор урожая: включает в себя сбор спелых культур с полей или забой скота на мясо. Эффективный сбор урожая имеет решающее значение для минимизации отходов и обеспечения качества продукции. Для сельскохозяйственных культур этот этап чувствителен к срокам и технике, позволяющей сохранить пищевую ценность и предотвратить повреждение.
Транспортировка: после сбора урожая продукты питания транспортируются с ферм на перерабатывающие предприятия или на рынки. На этом этапе требуется надежная логистическая сеть, чтобы гарантировать, что продукты доберутся до места назначения быстро и в хорошем состоянии, особенно скоропортящиеся продукты, такие как фрукты, овощи и молочные продукты.
Продажа: включает в себя распределение и розничную продажу продуктов питания потребителям. Сюда входят супермаркеты, продуктовые магазины, фермерские рынки и онлайн-платформы. Эффективные стратегии и каналы продаж имеют решающее значение для обеспечения доступности продуктов питания для всех слоев общества.
Постпотребительские затраты. Этот заключительный этап включает в себя такие аспекты, как утилизация и переработка отходов. Он включает в себя управление пищевыми отходами, образующимися у потребителей, и переработку упаковочных материалов. Сокращение отходов после потребления имеет важное значение для устойчивого развития и охраны окружающей среды.
