Agrarian-And-Food Innovations最新文献

{"title":"The genetic structure of the herd according to the GDF9, GH genes in Volgograd and Edilbaevsky sheep breeds","authors":"I. Gorlov, M. Slozhenkina, Y. Kolosov, N. Shirokova","doi":"10.31208/2618-7353-2021-14-51-59","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-14-51-59","url":null,"abstract":"Aim. The study of the genetic structure of sheep of the Volgograd and Edilbaevsky breeds according to the GDF9, GH genes. Materials and Methods. The research was carried out in herds of sheep from leading breeding plants, on the basis of Don State Agrarian University and Volga Region Research Institute of Manufacture and Processing of Meat-and-Milk Production. Biosamples of skin and cartilage tissue from the auricles were taken from sheep by plucking an area of 1 cm² for molecular genetic studies. Evaluation was performed by PCR-RFLP method. Endonucleases BstHH HaeIII were used to restrict the amplified regions of the GDF9 and GH genes. The presence and frequency of alleles and genotypes for the GDF9, GH genes were determined based on the results of a molecular genetic study. Results. The article is devoted to the study of the genetic structure of sheep of the Volgograd and Edilbaevsky breeds. One of the important resources for creating highly productive animals is the use of marker selection as an additional criterion for the selection and selection of breeding animals. The use of DNA markers for the selection of animals containing desirable alleles of genes of economically valuable traits is one of the new scientific approaches to solve this problem. The development of sheep breeding in our country will allow using the available natural and human resources in rural areas, as well as obtaining high-quality lamb through the use of resource-saving technologies. The aim of the work was to study the genetic structure of sheep of the Volgograd and Edilbaevsky breeds according to the GDF9, GH genes. To perform molecular genetic studies, samples of ear plucks (tissue from the auricle) with an area of 1 cm2 were taken from sheep. The assessment was carried out by PCR-PDRF. In all the studied groups of sheep, A and B allelic variants of the GDF9 gene, alleles A and B of the GH gene were established. The analysis of the data revealed a breed aspect in the distribution of the frequency of alleles and genotypes of the GDF9, GH genes in the populations under consideration. Conclusion. The results of the study of the genetic structure of the populations of sheep of the Volgograd and Edilbaevsky breeds showed that the frequency distribution of alleles and genotypes of the growth hormone (GH) and differential growth factor (GDF9) genes have some features associated with the breed affiliation of the studied sheep.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"14 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-06-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87273985","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Peculiarities of the body of a young sheep under biophysical methods of exposure","authors":"M. Afanasyev, S. Shlykov, S.S. Bobryshov, R. Omarov","doi":"10.31208/2618-7353-2021-13-14-24","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-14-24","url":null,"abstract":"Aim. Study the effect of low-intensity laser radiation on the genotype's young sheep (poll Dorset x North Caucasian meat-wool) and their exterior. Material and Methods. Zootechnical, biophysical, statistical and other methods were used in research. Experimental animals were exposed to an STP laser apparatus, the action of which is based on the use of low-intensity laser radiation in the infrared region of the spectrum. The study of measurements of animals at the age of 5 and 7 months was carried out and physique indices were calculated. Results. Comparing measurements in the studied animals at 5 months of age revealed the advantage of lambs of groups II and III over the control, in almost all main parameters. However, the experimental groups' young animals were characterized by higher rates of breast measurements. Thus, the superiority of lambs of groups II and III over animals of the control group were: in chest depth 2.1-3.3%, width – 4.4-7.1%, girth – 1.2-4.1% (P < 0.001). A similar trend was established due to measurements of the studied animals' physique at the age of 7 months. At the same time, a clear advantage in terms of measurements characterizing breast development was found in young animals of the second and, especially, in the third group: in chest depth by 3.8-7.4%, width by 4.8-9.1%, girth – 3,7-9.0%, with a significant difference (P < 0.05; P < 0.001). It was also found that the greatest value of the breast index at 5 months of age was typical for animals of groups II and III (77.6-78.6%), which is 1.8-2.8 abs. percent (P < 0.001). However, with age, the difference in the value of this indicator between the groups decreased. Therefore, at the age of 7 months, young animals of groups II and III surpassed animals of group I in this indicator by 0.8-1.5 abs. percent. Conclusion. Thus, it was found that the best ratio of most body articles and body build indices, characterizing them as animals with well-pronounced meat forms, were animal groups II and III.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"54 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"81228213","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Evaluation of meat productivity of Holstein bull calves in conditions of the Lower Volga Region","authors":"I. Gorlov, E. Karpenko, A. A. Kaidulina, V. Grishin, S. Surkova","doi":"10.31208/2618-7353-2021-13-24-34","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-24-34","url":null,"abstract":"Aim. To study the influence of linear affiliation on the meat productivity of Holstein gobies. Materials and Methods. The experimental part of the work was carried out in 2019-2020 on the territory of a dairy unit for milk production, “Donskoe” farm enterprise, LLC, Kalachevsky district, the Volgograd region. For the experiment, 3 groups of 10 heads were formed according to the principle of analogues of purebred Holstein bulls from three lines: Reflection Sovering, Vis Back Ideal, and Montvik Chieftain. During the scientific and economic experiment, the technology of keeping animals used in beef cattle breeding was used. Classical and modern zootechnical methods are used in the process of research. The obtained research materials were processed by the method of variation statistics, taking into account the reliability criterion according to the Student, using the Microsoft Excel software package. Results. Studies have established that in order to achieve the desired parameters of the live weight gain of bull calves, it is necessary to drink them with whole milk. During 2.5 months, the experimental animals consumed 198 liters of whole milk per head. To obtain high average daily gains in fat mass from the 6th day of life, starter feed and finely crushed grain were introduced into the diet of steers. The norms of nutrients were determined depending on the planned growth and live weight. The results of changes in absolute indicators of live weight of calves with age showed that calves belonging to the line of Reflection Sovering 198998, with intensive cultivation, grow much faster than their peers from other lines. The results of the control slaughter show that at the age of 13 months, it is possible to obtain sufficiently full-bodied carcasses from animals. The largest carcass weight was observed in the Reflection Sovering 198998 bull calves (240.5 kg), which is 7.7 and 19.1 kg or 3.2 and 8.2% more than in the peers from other groups. When deboning carcasses, it was found that the bulls of the Reflection Sovering 198998 line also exceeded the pulp mass by 4.0 and 14.9 kg or 2.04 and 7.59% (P ≥ 0.99), and the pulp yield by 0.7 and 0.8%. Thus, it is established that the belonging of bull calves to different lines is related to the change in the composition of the carcass, the ratio between muscle, bone and adipose tissue. Conclusion. Scientific and economic experience shows that high indicators of meat productivity can be obtained from German-bred Holstein steers of various linear varieties, which can serve as a necessary reserve for increasing the level of beef production.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"27 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78545934","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Assessment of the structure and quality of nutrition of the Russian Federation's population","authors":"I. Gorlov, G. V. Fedotova, R. Lamzin, M. Vasilyeva","doi":"10.31208/2618-7353-2021-13-69-79","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-69-79","url":null,"abstract":"Aim. Assessment of the current specifics and level of nutritional quality of the population of the Russian Federation at the current stage of development of food production. Materials and Methods. As part of the study of the problems of nutritional quality of the population of Russia, general scientific methods of analysis, synthesis, genesis of new knowledge were used to predict the most likely change in the socio-economic situation in the field of food production, methods of statistical and economic data analysis, methods of regulatory analysis of key mandatory parameters and safety standards and the quality of food. Results. Analyzed the modern characteristics of human nutrition, which has a positive effect on health and performance. The factors of eliminating the lack of nutrients in modern food have been identified, which is associated with an increase in the quality of raw materials, ensuring the necessary production conditions and maintaining technologies for the production of food products. The main factors for maintaining a necessary and balanced diet of a person have been determined. A list of optimal measures that can provide an increase in the quality of nutrition of the population of the Russian Federation has been outlined. Conclusion. Maintaining an optimal level of food quality for the population of the Russian Federation directly depends on the level of income and expenses of citizens in certain territories, as well as strict and full compliance with the norms and standards for the production of the corresponding varieties of food products using high-quality raw materials and efficient production technologies. The conditions for the production, subsequent storage, transportation and sale of food products must fully comply with the current quality and safety standards for their production, storage and use.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"33 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73658599","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"A new type of chopped semi-prepared products using antioxidant and chickpeat extrudate","authors":"Y. Grebennikova, E. Y. Bondarkova, S. Surkova","doi":"10.31208/2618-7353-2021-13-89-99","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-89-99","url":null,"abstract":"Aim. Development of a new type of mutton chopped semi-prepared products with addition of an antioxidant and chickpea extrudate to increase the biological and nutritional value. Materials and Methods. Beef (GOST R 54704-2011), mutton (GOST 34200-2017), chickpea extrudate, antioxidant \"Lavitol\" and spices were used for the preparation of samples of mutton chopped semi-prepared products. The production of samples of chopped semi-prepared products was carried out in accordance with GOST 32951-2014. Sampling and preparation of samples was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out in accordance with the requirements of GOST 32951-2014; the mass fraction of fat was determined according to GOST 23042-2015; protein – according to GOST 25011-2017; moisture – according to GOST 33319-2015; trace element composition – according to GOST R 55573-2013, GOST 32009-2013; amino acid composition of animal protein – according to GOST 34132-2017. Results. Comparative analysis of two samples showed that when introducing chickpea extrudate, moisture increases by 0.7%, this contributes to an increase in the quality of finished chopped meat products and a decrease in thermal losses. The mass fraction of protein is greater in the experimental sample by 5.65% than in the control, and the fraction of fat is less by 2.79%. The research results indicate the positive effect of chickpea extrudate and antioxidant on the nutritional and biological value of chopped semi-prepared products. Conclusion. The formulation of chopped semi-prepared products with the use of an antioxidant and chickpea extrudate has been developed, which makes it possible to expand the range of functional meat products.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"60 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80668607","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"The influence of herbs and walnuts on the quality characteristics of ham","authors":"M. Slozhenkina, V. Grishin, E. Y. Bondarkova, Y. Grebennikova, A.P. Tapilina","doi":"10.31208/2618-7353-2021-13-43-52","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-43-52","url":null,"abstract":"Aim. To determine the effect of the addition of thyme and rosemary, as well as walnut on the quality characteristics of the resulting ham. Materials and Methods. Low-fat pork (GOST 31476-2012), purchased at a local meat processing plant, dried thyme (GOST 21816-89), dried rosemary, walnuts (GOST 32874-2014) were used for the preparation of ham samples. The production of the studied ham samples was carried out in accordance with the current regulatory and technical documentation (GOST 31790-2012 \"Boiled pork products. Technical specifications\"). Sampling and preparation of samples for laboratory tests was carried out according to a single method in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). The organoleptic parameters were determined according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008. The mass fraction of fat was determined according to GOST 23042-86; protein-according to GOST 25011-81; energy value-by the calculated method. Results. The pH value in the ham was significantly reduced with the addition of thyme and rosemary compared to the control before and after storage. Ham, in the formulation of which rosemary and thyme powder was introduced, had the highest mass fraction of protein – 27.5%, which is 0.8 and 2.1% more than in the control and II experimental samples with the addition of nuts, respectively. The inclusion of walnuts in the recipe significantly affected the mass fraction of fat in the II experimental sample – 5.7%, which is 2.5 and 0.7% more than in the control and I experimental samples, respectively. The energy value of the I prototype was the highest and amounted to 159.25 kcal per 100 g, which is respectively more than in the control and II prototype by 20.02 and 2.1 kcal. Conclusion. The addition of thyme and rosemary significantly affected the color of the ham, but at the same time increased the functional and technological properties, nutritional and biological value of the finished product. Adding walnuts to the ham recipe gave it a nutty taste. Thus, the resulting products have a high-energy value and are competitive.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"210 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"80641562","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Poultry jerky whole muscle meat products with taste components","authors":"N. O. Zhigalova, E. Kuzmina, S. Shinkareva, S. Surkova","doi":"10.31208/2618-7353-2021-13-52-58","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-52-58","url":null,"abstract":"Aim. To develop a poultry whole muscle meat product with taste components. Material and Methods. Sampling and preparation of samples for laboratory research was carried out according to a unified methodology in accordance with the requirements of GOST R 51447-99 (ISO 3100-1-91). Determination of organoleptic characteristics was carried out according to the requirements of GOST 9959-91; GOST R 53159-2008; GOST R 53161-2008, physical and chemical characteristics was determined according to GOST R 55791-2013. The mass fraction of fat was determined according to GOST 23042-86; protein – according to GOST 25011-81; sodium chloride – according to GOST 9957-2015; sodium nitrite – according to GOST 8558.1-2015; moisture – according to GOST R 51579-99. Results. A recipe for poultry jerky whole muscle meat product with the addition of dry juniper berries to the curing mix has been developed. The results obtained indicate that the product has high organoleptic and physicochemical characteristics, despite the fact that the experimental sample was slightly inferior to the control sample in terms of the mass fraction of protein and fat due to a decrease in the consumption rate of the main and auxiliary components. Addition of dry juniper berries and coriander to the product recipe gave the product an original coniferous aroma and tart taste, and also improved its appearance due to pieces of dry berries on the surface. Use of inexpensive and low-calorie raw materials makes the finished product dietary and reduces the cost of its production. Conclusion. Poultry jerky whole muscle meat product has been developed, has practical and social significance and expand the range of meat delicacies.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"78923219","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Manifestation of the genetic potential of laying hens under heat stress","authors":"I. Gorlov, Z. Komarova, A. V. Rudkovskaya, D. N. Nozhnik, E. Tarasov","doi":"10.31208/2618-7353-2021-13-35-43","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-35-43","url":null,"abstract":"Aim. Study of the effectiveness of the use of the feed additive \"Mega HenOn\" in the training of chickens of an industrial herd of the cross \"Highsex brown\" under heat stress. Materials and Methods. Evaluation of the efficiency was carried out for 32 weeks on industrial chickens in the amount of 70 heads. During the experiment, the egg production of chickens (daily), feed costs, and the category of eggs were taken into account. To determine the quality characteristics of edible eggs, GOST 31654-2012 “Edible hen eggs. Technical conditions\". Results. The studied additive had a positive effect on the egg productivity of chickens, both during heat stress and during normalization of the temperature regime. At the age of 47-50 weeks (June-July, the ambient temperature during the daytime increased to 38-40°C), egg production dropped sharply, and in the control group it was 79.03%, and in the experimental group, despite the decrease, it exceeded this indicator by 3.63%. At the age of 51-58 weeks (July-August, the increase increased to 36°C), the decrease in egg production continued, but in comparison with the previous period, there was a certain trend towards recovery, which amounted to 85.51%, exceeding the control by 2.22%. The studied feed additive, to some extent, neutralized the negative effect of heat stress on the body of birds. In general, over the period of the experiment, the egg-laying intensity in the experimental group was 89.1%, and in the control group - 87.09%. The cost of producing 10 eggs in the experimental group is 1.29 kg, which is 0.07 kg less than in the control group. The yield of eggs of the category \"superior\" and \"selected\" in the experimental group exceeded the control by 0.53 and 16.89%. The yield of eggs of the II category turned out to be higher in the control group and amounted to 29.56%, which is higher than in the experimental group by 13.73%. Conclusion. The use of the innovative “Mega HenOn” feed additive, in the diets of chickens during the heat stress period, contributed to a more complete realization of the genetic potential of birds, due to the stabilization of metabolic processes in the body of birds, an increase in egg production, a decrease in the yield of culling eggs and, as a consequence, an increase in the level of profitability by 2.38%.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"22 1 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"75242650","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Poultry chopped frozen semi-finished meat products in breading mix for baby food","authors":"K.S. Glebova, E. Karpenko","doi":"10.31208/2618-7353-2021-13-80-88","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-80-88","url":null,"abstract":"Aim. The purpose of the research is to develop the technology of chopped semi-finished products for functional purposes. Materials and Methods. In the course of the study, recipes for model minced meat were developed using gluten-free vegetable raw materials: white beans, corn bran, rice flour. For the control sample, we took the developed classical recipe according to the TU 9214-243-37676459-2014 \"Semi-finished products from poultry meat for baby food, chilled and frozen\". All studies were carried out on the basis of the laboratory of the National Research University of the Russian Academy of Medical Sciences and the Volgograd State Technical University. Results. Recipes for gluten-free nuggets, which include rice flour, corn bran and white beans, have been developed. As a result of the conducted physico-chemical studies, in comparison with the control sample, a slight decrease in energy value was found due to a discrepancy in the values of the mass fraction of proteins, fats and carbohydrates, which in turn did not affect the organoleptic parameters, the consistency was observed more elastic in the experimental samples, the taste and color are pleasant, characteristic depending on the component composition. Conclusion. The use of gluten-free plant raw materials in the technology of chopped semi-finished products, namely nuggets, has a positive effect on the quality characteristics of the prototypes, which allows the use of these functional products in children's nutrition.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"26 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"83608585","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Cluster approach to development of agricultural industry in the Kyrgyz Republic","authors":"R. Izmailov","doi":"10.31208/2618-7353-2021-13-7-13","DOIUrl":"https://doi.org/10.31208/2618-7353-2021-13-7-13","url":null,"abstract":"Abstract Aim. The article discusses the situation, existing problems, development trends of agriculture in Kyrgyz Republic and proposes a cluster approach as a tool for development and efficiency boosting. Materials and Methods. In the process of considering the problems, general scientific methods of analysis, synthesis, genesis of new knowledge, methods of normative – legal analysis of strategic documents, methods of generalization, analogy and comparison of initial data were used. Results. In the process of transforming the country's economy, the Government contributed to the creation of institutions aimed at consolidating and supporting agricultural producers. However, in general, the country's agriculture is developing at a low rate and largely has low competitiveness. Conclusion. Measures aimed at supporting agricultural production in the process of economic transformation did not bring the expected results and exhausted themselves. This justifies the need to use other approaches, including the clustering of production. Key words: clusters, cluster theory, Kyrgyzstan, regions, agriculture, problems in the industry, trends in the industry, growth prospects, consolidation.","PeriodicalId":7676,"journal":{"name":"Agrarian-And-Food Innovations","volume":"37 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2021-03-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"88619831","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}