USE OF BASIC RAW MATERIALS IN THE PRODUCTION OF FOOD PRODUCTS

Abstract

The food industry depends significantly on the selection and utilization of basic raw materials for the production of high-quality food products. Raw materials serve as the primary foundation for manufacturing processes and determine the nutritional value, safety, texture, taste, and shelf life of food products. Agricultural products such as grains, milk, fruits, vegetables, meat, sugar, oils, and food additives play a crucial role in modern food production systems. The quality and characteristics of these raw materials directly influence the efficiency of processing technologies and the final product quality. This study examines the importance of basic raw materials used in food production, their classification, technological characteristics, and their impact on the production process. Additionally, the paper analyzes challenges related to raw material selection and sustainable utilization in the food industry