SUTNI QAYTA ISHLOVCHI KORXONALARDA INNOVATSION SALOHIYATNI BOSHQARISH SAMARADORLIGINI OSHIRISH
Keywords:
sutni qayta ishlovchi korxonalar, innovatsion salohiyat, innovatsion boshqaruv, innovatsion-investitsion faoliyat, texnologik modernizatsiya, raqamli transformatsiya, rentabellik, SWOT tahlil, ekonometrik model, multiplikativ samara.Abstract
Mazkur maqolada sutni qayta ishlovchi korxonalarda innovatsion salohiyatni shakllantirish, undan foydalanish va boshqarish samaradorligini oshirish masalalari tadqiq etilgan. Tadqiqotning dolzarbligi sutni qayta ishlash tarmog‘ida mahsulot sifati va xavfsizligiga qo‘yilayotgan talablarning kuchayishi, texnologik modernizatsiya jarayonlarining jadallashishi, raqobat muhitining kengayishi hamda korxonalarning resurslardan samarali foydalanish zarurati bilan belgilanadi. Tadqiqotda O‘zbekiston va Farg‘ona viloyatida sutni qayta ishlash sohasining 2015–2025-yillardagi rivojlanish dinamikasi tahlil qilingan. Xususan, qayta ishlangan sut mahsulotlari hajmi, sutni qayta ishlovchi korxonalar soni, innovatsiyalar, investitsiyalar va sog‘in sigirlar soni kabi ko‘rsatkichlar o‘rganilgan. Tadqiqot metodologiyasida tizimli tahlil, statistik tahlil, taqqoslash, ekspert baholash, SWOT va VRIO tahlili hamda ekonometrik modellashtirish usullaridan foydalanilgan. Tahlil natijalari 2015–2025-yillarda O‘zbekistonda qayta ishlangan sut mahsulotlari hajmi 464,5 ming tonnadan 782,9 ming tonnaga, Farg‘ona viloyatida esa 38,6 ming tonnadan 66,8 ming tonnaga oshganini ko‘rsatdi. Shuningdek, sutni qayta ishlovchi korxonalar sonining o‘sishi tarmoqda ishlab chiqarish bazasi kengayib borayotganini ko‘rsatdi. Ekonometrik tahlil natijalaridan kelib chiqib, sog‘in sigirlar soni va sutni qayta ishlovchi korxonalar soni qayta ishlangan sut mahsulotlari hajmiga ijobiy ta’sir ko‘rsatuvchi asosiy omillar ekanligi aniqlandi. Tadqiqot natijasida innovatsion salohiyatni strategik, resurs-moliyaviy, texnologik, tashkiliy va kadrlar omillarining integratsiyasi asosida boshqarish bo‘yicha takliflar ishlab chiqildi.
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