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2026
III International Bioeconomy Forum: Special Issue

III-SEKSIYA - SIRKULYAR IQTISODIYOT VA BIOMASSADAN SAMARALI FOYDALANISH TAJRIBASI HAMDA INNOVATSION TEXNOLOGIYALARNI ALMASHISH

OZIQ-OVQAT SANOATIDA ISHLAB CHIQARISH QOLDIQLARINI QAYTA ISHLASHNING YUQORI TEXNOLOGIYALI YECHIMLARI VA TASHKILIY-IQTISODIY MEXANIZMLARI

DOI 10.67668/mj/2026issmaxsus/2044 Pages 61-72

Published 2026-09-25

Authors
Tursunov Abduxamid Shokirovich
Affiliation
Tashkent Institute of Textile and Light Industry image/svg+xml
III Bioiqtisodiyot xalqaro forumi, Buxoro, 24-25-sentabr 2026
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Abstract

The article examined high-tech solutions for processing production residues in the food industry and the organizational-economic mechanisms that ensured their implementation. The author synthesised the concepts of the circular economy, industrial symbiosis and biorefining and interpreted a by-product not as waste but as a value-creating resource. Extraction, enzymatic hydrolysis, bioconversion and anaerobic digestion technologies were systematically compared for cheese whey, brewerʼs spent grain, fruit pomace, bran and husks. Using official statistics, the study assessed the position of Uzbekistanʼs food industry within manufacturing and proposed a valorisation coefficient and an economic effect formula for measuring the use of residues. As a result, a model combining the technological contour with institutional support instruments was developed, and proposals on clusters, public-private partnership and green finance were substantiated. The proposed approach can be applied in selecting and evaluating residue processing projects at enterprise and regional levels. The findings contribute to improving the resource efficiency of the industry.

Keywords

food industry, production residues, valorisation, biorefinery, circular economy, industrial symbiosis, green finance, public-private partnership

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