Open AccessPROBLEMS OF RESOURCE SAVING AND INNOVATIVE DIRECTIONS OF THEIR SOLUTIONS IN THE CONFECTIONERY PRODUCTION
Author(s) -
Е. И. Кривенко,
A. G. Kocharyan,
V. Tigranyan,
N. Mirzebalaeva
Publication year - 2021
Publication title -
nacionalʹnaâ associaciâ učënyh/nacionalʹnaâ associaciâ učenyh
Language(s) - English
Resource type - Journals
eISSN - 2782-2869
pISSN - 2413-5291
DOI - 10.31618/nas.2413-5291.2021.3.74.525
Subject(s) - production (economics) , product (mathematics) , resource (disambiguation) , business , raw material , quality (philosophy) , resource efficiency , environmental economics , commerce , industrial organization , computer science , economics , mathematics , philosophy , organic chemistry , epistemology , biology , macroeconomics , chemistry , geometry , computer network , ecology
The rational use of cocoa beans as the main raw material in the production of chocolate products is an important and complex problem in the field of resource conservation facing the confectionery industry. One of the main directions of its solution is innovative technologies for the integrated use of cocoa beans, including the processing of their shell-cocoa shell, which has become a new product of confectionery production. Its acquisition contributes to improving the efficiency of the enterprise on the basis of resource-efficient technologies. This resource efficiency technology allows the production of confectionery products of the highest quality while maintaining an affordable pricing policy for the consumer and the enterprise. And also this rational use of raw materials for confectionery production contributes to ensuring environmental safety and improving the financial and economic condition of the enterprise.