Мева-сабзавотларни етиштириш, қайта ишлаш ва сотишнинг маркетинг стратегиясини ишлаб чиқиш 1

маркетинг стратегиясини ишлаб чиқиш»
 
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optimum drying system for the preparation of quality dehydrated products is cost effective 
as it shortens the drying time and cause minimum damage to the product. To reduce the 
energy utilization and operational cost new dimensions came up in drying techniques. 
Among the technologies osmotic dehydration, vacuum drying, freeze drying, superheated 
steam drying, heat pump drying and spray drying have great scope for the production of 
quality dried products and powders. 
Keywords: Superheated steam drying. Heat pump drying. Fruits and vegetable 
dehydration. Freeze drying. Spray drying. Pulsed electric field. 
 
Introduction. 
The Resolution of the President №ПП-3377 dated November 6, 2017 
“On additional measures in support of domestic exporters of fruit and vegetable products, 
grapes, melon crops, legumes as well as dried fruits and vegetables” had turned into 
another 
step 
in 
support 
of 
fruit 
and 
vegetable 
exporters. 
In compliance with this Resolution the economic entities were granted the right to export 
fruit and vegetable products without the conclusion of an export contract (agreement) on 
the basis of an invoice, subject to observation of the following conditions: 
- the delivery amount does not exceed the equivalent of US$ 20 thousand on the 
day of registration of the export customs declaration; 
- receipt of 100% advance payment in foreign currency from non-residents of the 
Republic of Uzbekistan to accounts in authorized commercial banks of the Republic of 
Uzbekistan, among them in the form of bank transfer, payment on international bank 
cards, as well as depositing cash in the national currency purchased in the commercial 
banks currency exchange offices; 
- importing of data on export delivery into the Foreign Trade Operations’ Unified 
Electronic Information System.
Fruits and vegetables are important sources of essential dietary nutrients such as 
vitamins, minerals and fi bra. Since the moisture content of fresh fruits and vegetables is 
more than 80%, they are classic fiend as highly perishable commodities. Keeping the 
product fresh is the best way to maintain its nutritional value, but most storage techniques 
require low temperatures, which are difficult to maintain throughout the distribution chain. 
On the other hand, drying is a suitable alternative for post-harvest management especially in 
countries like India where exist poorly established low temperature distribution and 
handling facilities. It is noted that over 20% of the world perishable crops are dried to 
increase shelf-life and promote food security. Fruits, vegetables and their products are dried 
to enhance storage stability, minimize packaging requirements and reduce transport weight. 
Nonetheless, in India hardly any portion of perishables are dried which leads to enormous 
loss in terms of money and labor besides steep rise in prices of commodities during the off 
season. The preservation of fruits and vegetables through drying dates back many 
centuries and is based on sun and solar

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