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ASPECTS OF FOOD INDUSTRY WASTE RECYCLING ACCORDING TO THE REQUIREMENTS OF INTERNATIONAL STANDARDS
SADÍGOV RAMÍL ALÍ (oooo-oooi-7i82-oei3)1
1The Republic of Azerbaijan, Baku city, Azerbaijan State University of Economics, Associate Professor at the Department of "Engineering and Applied Sciences" PhD in agrarian sciences.
MACNUNLU UMÍDE KHOSROV (оооо-ооо^^-изо) 2 2The Republic of Azerbaijan, Baku city, Azerbaijan State University of Economics, Doctorate at the
Department of " Engineering and Applied Sciences "
Annotation: The presented article provides information on the benefits of food waste recycling. In our scientific-research work, the criteria of food waste management are indicated by indicators and the ways of implementation of these indicators in the food service sector are analyzed. Also, the issues explored in the paper may contribute to a better understanding of the efficient use of food waste and, in addition, may lead to the adoption of innovations related to food waste. Ultimately, this leads to an end to food waste and abuse in local and global food systems, and they must be organized to reshape and further rebuild food security and livelihoods, and by extension, the right to food. To minimize food waste or use it for other research-based needs, the government should raise awareness about the risk of food waste.
Key words: international standardization, food industry, waste-less technology, environment, agriculture, food security
Introduction: About one-third of the land's wasted food is used. In other words, food waste is basically wasting 33 percent of fertile soil. If we approach the problem from an ecological point of view, food waste ends up being exploited in the form of fertilizers and additives, pesticides, besides, a lot of fuel is consumed for the transportation process. As a rule, methane gas is produced when food rots in landfills. Methane gas is one of the most harmful greenhouse gases. According to FAO's annual report, while higher-income regions show maximum food loss at the lowest downstream stage, progressive nations are more likely to lose food at the upstream stage due to lack of harvesting techniques. The most reliable step to prevent the creation of food waste is to create conditions for the recycling of that food waste.
Ecologically, food waste leads to the use of chemicals such as fertilizers and pesticides, as well as more fuel for transportation, and the more food that rots in landfills, the more methane gas is produced, which in turn is the most harmful greenhouse gas on a large scale. of gases. Food is very important for us humans. They form a very large part of our daily life and economy. There's no denying that groceries are expensive. Some of the costs associated with food production are land, water, labor, energy, and money. About 50% of habitable land is used for food production, and more than 70% of water is used for agriculture. In developing agrotechnical countries, the majority of the population works in the agricultural sector. Not to mention the machines, tools and energy that go into food production. Thus, billions of dollars are needed for global food production to meet global food demand. When we waste food, we are actually wasting all the resources needed to produce food. The human population is growing, there is an increasing demand for food, and we need more land to produce more food. Almost half of the land is already used for food production, so there is not enough land to use for food production. For this reason, we are forced to cut down forests to convert those areas for food production. This results in loss of biodiversity. The FAO report revealed a clear pattern in food waste worldwide. While high-income regions show more food loss and waste at the downstream or operational level, developing countries are more likely to lose food upstream due to lack of harvesting techniques and infrastructure.
Research goals and objectives: The goal of the research is to end food industry waste, including abuse of local and global food systems, and reshape the right to food. At the same time, it is the implementation of fundamental measures to prevent climate instability caused by greenhouse gases resulting from food industry waste. In particular, the involvement of food waste, which causes environmental pollution, in the recycling processes and, as a result, ensuring the restoration of biodiversity [1,2,5,8,11,12,13].
Analysis and analyses. As it is known, the production of any product, as well as QTM, takes place as a result of processes that take place at various stages, and also the technical and technological level of the realization of this process is of great importance in determining the cost of the achieved product [1,3,6,7 ,8,9,10]. For this reason, the organization of production, as well as those related to those intended for food purposes, on the basis of technologies based on the maximum profitable use of resources, in recent times, especially due to the dynamic increase of the world population within a certain area, food, energy, etc. against the background of problems such as the lack of But despite this, in the production process organized in our modern day, it is unfortunately inevitable to obtain or create extraneous products that have nothing to do with the rational purpose product, and the annual volume of such materials is estimated at millions or even billions of tons on average. [3,4,5,9,12].
But most of them are not suitable for use as they come, which in turn is related to its chemical composition or physico-chemical properties. Since the recycling technology for most of them is not available at the moment, they are either thrown into the environment in an irregular form or incinerated. Both of these forms of approach lead to environmental pollution, in short, to the worsening of the ecological situation. The information presented to the media by the Food and Agriculture Organization shows that an average of one-third of the food products produced for our consumption are lost or wasted during the current year [4,5,7,8,9]. Knowing that people suffer so much in the food industry, why is food still wasted? Let's look at a few other issues that lead to this waste:
1. Farmers refuse to submit products that are not in ideal condition;
2. Catering facilities throw food waste outside;
3. Stores that sell food keep food shelves full to attract consumers' attention;
4. Households end up throwing away leftovers;
As a result, most of the food is thrown into landfills, and those foods, in turn, pile up on top of other food scraps. This process results in the formation of dangerous methane gas. In particular, it should be emphasized that methane gas is about 86 times more effective than carbon dioxide. Methane gas is a greenhouse gas. For this reason, methane gas damages the environment in a big way. Greenhouse gases are a means of increasing climate instability [3,5,6,7]. Preventing these problems from happening is one of the issues facing humanity in our modern day and also hoping to be solved.
On the other hand, the statistical number of the world's population is constantly increasing within a fixed area, which in turn means that the few existing sources (energy, raw materials for industry, food, etc.) are not capable of meeting the correspondingly rising demand. From this point of view, the operation with the principle of "low-waste or at some stage no-waste" technology is gaining relevance [4]. It should be taken into account that the food itself can be considered waste in some cases, which in turn results in the loss of its nutritional value and quality. But this type of waste is hardly considered a source of danger for local ecosystems, and the reason for this is that this type of waste is a necessary nutrient for other living things, as well as for microorganisms, and in short, their disposal does not create a problem.. If these mentioned wastes, especially those generated during the production process, are not disposed of in a timely manner, a number of unpleasant processes take place in them, and they are effective for almost a specific group of organisms, among which pathogens are important. to a great extent.
For this reason, it is possible to transform the extraneous materials resulting from various productions, as well as those mainly intended for food purposes, as well as almost wasted food products into a useful form from the point of view of practical demand, more precisely, food, medical
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products, and feed. The development of optimal, but cheaper technologies that provide So, important researches have been conducted in this field for a long time [2,3].
Before proceeding to the analysis of the research conducted in this field, it is necessary to consider that the transformation of waste generated in various production areas into a useful form from the point of view of practical demand led to the emergence of a new direction, the biological conversion of waste, in the middle of the last century, and it can be said that it began to be progressive in most countries of the world. The researches carried out in this aspect are generally dedicated to the purchase of food, fodder, and medical products in accordance with the intended purpose. As a general trend, developing countries experience a significant amount of food loss during production in the agricultural sector, but at the consumer level, food waste is higher in middle and high income groups. The FAO report shows that this in turn accounts for an average of 31-39 percent of total waste, compared to low-income regions (4-16 %) [7,8]. The waste generated in the field of food industry is distinguished from each other according to the sources of formation, as well as according to their volume and chemical composition. It is noteworthy that in some cases both liquid and solid wastes are generated during the production of the same food. For example, like meat production. Thus, the water used for washing during meat production, as well as the coagulated blood formed in the meat slaughtering process, the parts of animals in solid form without nutritional value are suitable according to this characteristic. It is clear from the conducted research related to the determination of the chemical composition of waste that it is characteristic that the waste produced in the process of the production of plant-based food products contains a majority of polysaccharides, and that in the process of the production of similar products of animal origin, the waste contains a large number of fats and proteins.
In a word, the waste generated in different production areas can be approached from a number of aspects, which can generally be evaluated either as raw materials that have not been fully exploited, or as a necessary source of pollution. Despite all these issues, the most important issue is to find an efficient method of their disposal, regardless of their origin and their role in nature [8,9].
Currently, in our country, the problems of disposal of extraneous products into the environment in a chaotic manner are regularly encountered due to the non-progressiveness of the production spheres based on the processing of extraneous products, including waste.
The issue of the fact that the production of food products does not always follow sanitary-hygienic norms and, among other things, the fact that the produced products spoil regularly and have a significant amount of waste, are also in view. All the listed issues make it possible to describe the disposal of waste generated in the process of production of food products as a big problem arising from the realities of the current era and yet waiting for its solution.
The fact that the disposal of waste generated during the production of food products is of current importance attracts attention with another issue. This is due to the fact that, according to UN calculations, up to 20 percent of the Earth's population is experiencing food shortages. It is predicted that this percentage will increase day by day. It can be definitely said that this forecast will be the reality of the near future [10,11]. Thus, since the number of the Earth's population is characterized by a geometric series, and the number of food and energy sources is characterized by a numerical series, it will be inevitable that these types of problems will increase more and more. Prevention of all such issues is one of the tasks required by the modern era, and one of the most important aspects of the socio-economic policy of any country, including the spheres of science dealing with it, is related to the solution of this globally globalized problem such as energy shortage and food. The approaches used in connection with them are generally characterized in two directions. The first of this direction is to increase the optimality of exploitation of available resources, and the second direction is to search for new auxiliary sources. The implementation of the first can serve to minimize waste, and the implementation of the second can serve to create new sources at the expense of waste. On the other hand, it can lead to the creation of an additional source of raw materials. This, in turn, allows us to consider the importance of attention and interest in waste (Table 1) .
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Table 1. Wastes generatec during meat and fruit production and their average amount
№ Produced The name of the product Name of the generated waste Estimated amount generated during the year (thousand tons)
i Chicken meat Water used for fluffing and cleaning 1000-1200
2 Beef and mutton meat Blood spilled during slaughter, water used for washing, skin and inedible or diseased organs 1000-1500
3 Fruit Shell, shell, waste generated during agrotechnical care and unusable 1250-1300.
Due to these issues, in the course of the research, it was determined as a task to explore the possibilities of exploitation of the waste generated during the process of meat products and fruit production, which is guided for food purposes in Azerbaijan, from the point of view of practical demand [7,8].
During the studies conducted in connection with these issues, first of all, it was considered appropriate to determine the waste generated in this area, including their average amount during the current year, as well as the main compositional characteristics. In this regard, the necessary data obtained are shown graphically in Table 1.
As can be seen from the table, extraneous substances are also created during both fruit production and meat production, and the annual volume of these extraneous substances is measured in millions of tons only in our country [9, 10, 11].
It should be noted that this statistic can be considered the least indicator of the waste generated in the conditions of our country. Thus, after the transition to a free market economy, the main responsibility for the production of these types of products falls on individual farms, and statistical records of these farmers' production are not always available. However, despite all this, what is shown in the graph can be considered necessary in terms of forming an idea of the least amount of waste produced in a sample of a country.
Currently, 2 main methods are used in the sphere of food waste recycling in the production areas of the countries of the world:
1. Composting method: The essence of this method is to mix the obtained food waste with possible garden waste. So, that mixture is shredded, and then it is composted indoors at a temperature of up to 70°C for a period of 2-4 weeks. This intended process further accelerates the composting process. Thanks to this process, harmful microbes are destroyed. At the next stage, the material is kept outside to mature for 1-3 months under regular quality control before being used as a soil conditioner.
1. Composting process policy can lead to increase in compost sales. In addition, it can lead to many economic benefits. Also, relevant municipal institutions can pave the way for strengthening sustainability by minimizing greenhouse gas emissions, including preventing erosion, and improving soil quality.
2. Anaerobic digestion: Anaerobic digestion of food waste creates renewable energy. In addition, anaerobic digestion of food waste recycles soil nutrients. As a result, it can contribute to the circular economy. Anaerobic digestion uses microorganisms to break down food waste, including energy crops, in the absence of oxygen in a closed system. When broken down, it releases methane gas, which is used to transport heat, fuel and also electricity. It can produce rich digestate that can be used as fertilizer for soil regeneration [12,13,14].
If we can achieve less food waste, then the benefits we will get can be the following: 1.Saving labor costs due to more efficient management, preparation and storage of food to be used.
2. Save money by buying only as much food as you need and avoid extra spending.
3. Reduced methane emissions from landfills and a smaller carbon footprint.
4. Better management of energy and resources, prevention of pollution related to the cultivation, production, transportation and sale of food products [14,15].
The research shows that in order to eliminate the waste that is currently allowed in the food industry, every step of the process must undergo possible changes. That is, in short, from farmers and food processors to supermarkets and individual customers. More emphasis should be placed on balancing production and demand flows. This essentially means that less natural resources are used to produce non-essential food. If oversupply occurs, food redistribution measures must be implemented. In another way, measures should be taken to send that food to the people who need it.
CONCLUSÍON AND SUGGESTÍONS
1. The issues explored in this article can contribute to a better understanding of food waste and, in addition, lead to the adoption of innovations related to food loss. Ultimately, this leads to an end to food waste and abuse in local and global food systems, and they must be organized to reshape and further rebuild food security and livelihoods, and by extension, the right to food. Also, this study provides evidence of an increasing need to reduce food waste, as it affects food waste.
2. Food waste also accounts for more than a quarter of the total freshwater used in food and more than four percent of oil consumption, all of which goes to waste. Landfills that also contain organic materials are broken down by bacteria and produce methane, and adding rotting food increases these emissions.
3. Food waste that causes environmental pollution should be involved in recycling processes, and as a result, biodiversity should be restored. Awareness and advocacy are critical to reducing food waste.
4. The government should increase public awareness of food waste issues and aim to implement various programs and awareness campaigns to promote food waste reduction, resource separation and recycling in various sectors.
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ADDiTiONAL REFERENCED:
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