Establishment of an integrated enterprise in the agrarian sector of the Republic of Kazakhstan: principle of the production chain

The goal is to develop a model of an integrated innovative agrarian enterprise that forms a production chain based on zero-waste technology. Methods – monitoring was used to study issues of waste utilization or recycling at canning factories; comparison was applied in analyzing the experience of Uzbekistan and Tajikistan in fruit processing and the use of production residues; abstraction was used to eliminate certain irrelevant facts. Results – the practice of utilizing byproducts from secondary processing of fruit and the potential for obtaining valuable fruit oils, cosmetics, and pharmaceutical products in Kazakhstan was demonstrated. The authors propose a business concept for a unified structure focused on processing fruit pits by generating a chain of production stages as an extension of an existing canning factory. This structure would include, on a partnership or shareholder basis, private household farms, peasant (farmer) farms growing fruit crops, and other entities from the agro-industrial and food industries, with the goal of generating high added value. Conclusions – the authors recommend the establishment of a corporation whose owners are shareholders who are also employees, receiving wages and, at the end of the year, dividends. The proposed model enables recirculation of press residues, thereby solving the more important issue of import substitution. It significantly reduces the cost of producing natural oils from fruits – valuable products for medicine, cosmetology, and other industries. The research strategy substantiates the advantages of creating a jointly operating business entity functioning across several technological stages to fully process waste, ensuring that each stage is profitable while the final products find demand in both domestic and international markets. Processing plants, in the future, are expected to become increasingly automated, efficient, and environmentally friendly, enhancing food safety, reducing operating costs, and improving the quality of the final product.