The Potential of Walnut Cultivation in Uzbekistan and Properties of Walnut Jam
Gayrat Pardaev
1
(
Department of Service, Samarkand Institute of Economics and Service, Samarkand, Uzbekistan
)
Ruziboy Normakhmatov
2
(
Professor Department of Service, Doctor of Technical Science, Samarkand Institute of Economics and Service, Samarkand, Uzbekistan
)
Pardayeva Ozoda
3
(
Department of Obstetrics and Gynecology, Samarkand State Medical University, Samarkand, Uzbekistan
)
کلید واژه: prevention, Macronutrient, Walnut, analysis, trace element, experiment,
چکیده مقاله :
This article reviews the present condition and future possibilities of walnut growing in the Republic of Uzbekistan. It is stated that the recent decrees and resolutions of the President of the Republic of Uzbekistan and the Government have led to the expansion of the area dedicated to fruit crops, particularly walnuts. The establishment of the "Association of Producers and Exporters of Walnuts" has enabled the creation of modern plantations in Uzbekistan consisting of high-yielding walnut varieties that are well-suited to the local natural and climatic conditions. The association also aims to promote the adoption of science-based methods and resource-saving technologies for walnut growing. Furthermore, it aims to increase walnut production in different regions of the Republic, conduct market research to expand the sales market, develop strategies to boost walnut exports and carry out research to implement innovative technologies in walnut production processes. Since one of the products of walnuts in Uzbekistan is walnut jam, the paper also presents the results of experimental studies on the chemical composition of jam made from unripe walnuts. The studies show that the primary macronutrients in unripe walnut jam are sodium, potassium, magnesium, calcium, and iron. Additionally, it contains trace elements such as iodine, zinc, cadmium, nickel, and cobalt. Due to the diverse macro- and micro-elemental composition of unripe walnut jam, this product can be used as both a food item and a preventive material against various diseases, particularly iodine deficiency in the human body.
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