Prospects of manufacture of new products of functional purpose in Georgia

Prof. Givi Mikeladze, Liana Berikashvili, Eter Sarjveladze, Cand. of Ec. Science, Dali Tsulaia, Cand. of Tech. Science, Elene Topadze, Cand. of Tech. Science

RESUME
The analysis of the world market of “functionality” food products confirms the trend of increasing demand for them.

It is very important for the development of our country’s economy that production of “functionality” food products is fully possible by using local raw materials. Now it is difficult to find a country in which there are such opportunities as in Georgia and which has local ecologically pure fruit and berries (apples, pears, grapes, citrus plants, etc.) and so high potential capabilities for raw material production. This raw material is almost not used commercially.
The main component of “functionality” products produced by means of new technologies, “Dzhamrteloba” ice-cream and soft power beverages is the remains of fruit juice production. The second main component is protein and peptide concentrate which is obtained from secondary raw materials in wine making. Using of natural secondary raw materials stipulates low cost price of these products.
Food products produced by means of using new technologies are distinguished by physiological importance, quality, price, and high competitive ability, which, correspondingly, promotes production efficiency.
The above-mentioned technologies are patented, and production of these products will not be difficult providing investments are available.