Matiyev noted that this innovation freezes products without damaging the cellular structure, which helps maintain their shape, quality, and flavor characteristics.
“When using traditional freezing methods, ice crystals form that damage the product, deteriorating its appearance and quality. Acoustic technology eliminates these problems, significantly increasing the shelf life of the products,” he emphasized.
According to Matiyev, the technology has already been successfully tested outside the country, including in Moscow and several European countries, where it received positive feedback regarding the preservation and quality of the products.
Additionally, he mentioned that work is currently underway to improve the logistics infrastructure, which includes the creation of modern storage facilities and freezing centers.
“Farmers face the problem of simultaneous product supply to the market from both domestic and foreign sources, which leads to price drops. The latest storage technologies will help preserve products until they can be sold at a more favorable price,” he concluded.
