Open AccessProduction and use of basic technological facilities for BAT in the food and processing industries of agribusiness
Author(s) -
L.A. Nemenushchaya,
Lyudmila Konovalenko,
Tatiana Shchegolikhina
Publication year - 2019
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/403/1/012104
Subject(s) - food processing , agribusiness , production (economics) , meat packing industry , livestock , agricultural science , business , agricultural economics , commerce , agriculture , food science , economics , environmental science , geography , biology , macroeconomics , archaeology , forestry
The best available technologies (BAT) for the food and processing industry are presented. They are included in the Russian information and technical reference books (ITR-43, ITR-44, ITR-45). The state of production and applying the facilities for BAT in following areas specified in references: slaughter and primary processing of livestock; milk processing; production of meat products, sugar and vegetable oils; processing and preserving of fruits and vegetables. The level of technical import dependence in these areas is presented.