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No. 9 (2026)
Marketing

Scientific articles

OZIQ-OVQAT SANOATIDA UCH KONTURLI SAMARADORLIK KONSEPSIYASI

DOI 10.67668/mj/2026iss9/2105 Pages 709-720

Published 2026-09-07

Authors
Abasova Gulirano Rahmatullo qizi
Affiliation
Tashkent State University of Economics image/svg+xml
Marketing jurnali — 2026-yil sentabr, 9-son
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Abstract

The article addresses the theoretical reinterpretation of production efficiency in food industry enterprises. The aim of the study is to substantiate that the widely used methodological apparatus for efficiency assessment does not take into account four regularities specific to the food industry, and to develop a three-contour concept derived from these regularities, comprising the resource, transformation and realization contours. The study employs critical-historical analysis, a comparative systematization of the approaches of three scientific schools, and the statistical dynamics of Uzbekistanʼs food industry for 2015-2024. The results show that the multiple growth of production volume and investment in the industry was accompanied by a simultaneous decline in profitability and capital productivity, and that this situation is linked less to management quality than to a structural imbalance in the resourcetransformation-realization chain. An original definition is proposed according to which the final assessment of efficiency is determined not by the average of the contours but by the lowest indicator among them. The findings provide a scientific rationale for shifting the industryʼs investment policy from a volume criterion to a limiting-link criterion.

Keywords

economic efficiency, food industry, three-contour concept, limiting link, feedback, resource-transformation-realization chain

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