EXPORT CAPACITY
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In the first three months of 2017, Uzbekistan exported 101,800 tons of fruit and vegetable products.
At the same time, the performance has increased by 7% or by 6,700 tons YOY. As noted by UzAgroExport, the deliveries were carried out mainly as part of the fulfillment of obligations under export contracts that were concluded at the First International Fruit and Vegetable Fair last year in Tashkent, as well as during events in Berlin (Germany), Moscow (Russia), Kiev (Ukraine) and Astana (Kazakhstan).
In addition, contracts for the purchase of more than 1.5 million tons of fruits, vegetables, potatoes, melons and grapes were signed inside of the republic. The collection and delivery of abovementioned products is provided by trade and logistics centers that have been opened in the regions of the country. They specialize in storage, processing and exportation of fruits and vegetables. Today, such centers operate in several regions of the republic - Andijan, Namangan and Ferghana.
Uzbekistan has been holding a course on increasing exports of fresh and processed fruits, the main importer of which is Russia. The production of other agricultural products has been gradually expanding. For example, the implementation of 180 investment projects totaling $596 million envisages the development of the raw material capacity, enhanced processing of fruits and vegetables, meat and milk, and the increase in production and exports by 2020.
Of these, 74 projects should be implemented through $163 million of foreign investments and loans from international financial institutions. 27 projects totaling $85.7 million have already been implemented, and new enterprises have launched the production.
Implementation of advanced modern technologies has been another priority direction of the industry development in the face of increasing competition. In this context, enterprises have been working on a phased replacement of worn out equipment with up-to-date counterparts. According to experts, this not just raises efficiency, but also allows reducing the consumption of raw materials and consumables, saving energy and other natural resources, which generally reduces the cost of food products.
