|name of the project||Introduction of resource-saving camel meat processing techniques for the creation of canned meat|
|Applicant||“Kaz NAU” NJSC|
|Grantee||“Kun Nury” LLP|
|Place of sale (city/region)||Almaty|
|Industry||Agribusiness and processing of agricultural raw materials|
|Objective of the project||Introduction of resource-saving, scientifically supported technologies and formulations for canning and processing camel meat into ready-to-eat meat in innovative packaging such retort bags and lamister vessels which made in a recyclably established standard small plant.|
|Project Description||A typical mini plant for industrial processing of camel meat and meat of other slaughtered animals for the production of delicacy meat and canned meat, ready-made dinners, in retort bags and lamister vessels (250gr), a capacity of 600,000 pieces of canned meat per year. Equipped with advanced, imported high-performance equipment. Scientifically-based recipes for a wide assortment of canned food have been developed. Received Declaration of Conformity for canned food, certificates of conformity HACCP, compliance with ST RK ISO 22000-2006 (ISO 22000:2005) and HALAL 3:2016.|
|List of products sold with prices||Stew (camel meat) in a lamister/retort package (250g) – 1000 tg/ piece.
Canned meat (rice with camel meat, buckwheat with camel meat, pearl barley with camel meat) – 850 tg/ piece.
|Project team (full name)||1. Zhulduz Maukenovna Suleimenova (project manager);
2. Asiya Demeukhanovna Serikbaeva (senior researcher);
3. Yesen Edashevich Dilmukhambetov (lead researcher);
4. Aruzhan Erbolkzy Shoman (researcher);
5. Dulat Nigmetkanovich Sharifkanov (manager on commercialization);
6. Gani Zharasovich Tazhiyev (engineer);
7. Dilyara Sagdullaevna Shataeva (accountant-economist).