ECONOMIC EFFICIENCY OF SELLING CARROT-BASED CONFECTIONERY PRODUCTS
Keywords:
carrot, confiture, quince, lemon, economic efficiency, production costs, profit, profitability, processing, functional food product, added value.Abstract
This study analyzes the economic efficiency of producing and selling confectionery (confiture) products prepared from carrot raw materials. According to the research results, Variant 2 — a formulation based on carrot (50%), quince (30%), and lemon (10%) — was found to be not only nutritionally and biologically advantageous but also economically efficient. Calculations showed that the average production cost of 1 kg of confiture amounted to 13,700 UZS, while the market selling price reached 23,000 UZS/kg, yielding a net profit of 9,300 UZS per kilogram, or approximately 68% profitability. Under small-scale enterprise conditions, processing 100 kg of carrots per day allows for an estimated net profit of 12.3 million UZS over 22 working days. Additionally, confiture production demonstrated high raw material efficiency (60%), created added value, and increased competitiveness in the functional food market segment. The findings confirm that processing vegetable raw materials is economically viable and represents a new income source for local farmers.
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