Economics and management of enterprises

The market dynamics of specialized food products: a cost-effectiveness analysis of gluten-free pasta with corn and rice flour formulations

Economic Annals-XXI

Economic Annals-XXI: Volume 202, Issue (3-4), Pages: 73-83

Citation information:
Urazbayev, Zh., Muslimov, N., Kabylda, A., Kazhybekova, A., & Kerimbekova, N. (2023). The market dynamics of specialized food products: a cost-effectiveness analysis of gluten-free pasta with corn and rice flour formulations. Economic Annals-XXI, 202(3-4), 73-83. doi: https://doi.org/10.21003/ea.V202-07

EA-XXI-V202-07Download PDF

Zhumatay Urazbayev
D.Sc. (Engeneering),
Astana Branch, Kazakh Research Institute of Processing and Food Industry LLP
47 Al-Farabi Avenue, 010000, Nur-Sultan, Republic of Kazakhstan
zhz1964@mail.ru
ORCID ID: https://orcid.org/0000-0003-1898-0564

Nurzhan Muslimov
D.Sc. (Engineering),
Associate Professor,
Corresponding Member, RASKHN;
Astana Branch, Kazakh Research Institute of Processing and Food Industry LLP
47 Al-Farabi Avenue, 010000, Nur-Sultan, Republic of Kazakhstan
n.muslimov@inbox.ru
ORCID ID: https://orcid.org/0000-0001-5630-0078

Anar Kabylda
PhD (Agriculture),
Astana Branch, Kazakh Research Institute of Processing and Food Industry LLP
47 Al-Farabi Avenue, 010000, Nur-Sultan, Republic of Kazakhstan
anara121579@gmail.com
ORCID ID: https://orcid.org/0000-0002-7876-9368

Aidana Kazhybekova
MA (Engineering),
Astana Branch, Kazakh Research Institute of Processing and Food Industry LLP
47 Al-Farabi Avenue, 010000, Nur-Sultan, Republic of Kazakhstan
saniyazkyzy@inbox.ru
ORCID ID: https://orcid.org/0000-0002-0324-3492

Nuray Kerimbekova
MA (Engineering),
Astana Branch, Kazakh Research Institute of Processing and Food Industry LLP
47 Al-Farabi Avenue, 010000, Nur-Sultan, Republic of Kazakhstan
kerimbekova_nur@mail.ru
ORCID ID: https://orcid.org/0000-0002-4034-5260

The market dynamics of specialized food products: a cost-effectiveness analysis of gluten-free pasta with corn and rice flour formulations

Abstract. As consumer preferences evolve, market segmentation becomes increasingly pronounced, leading to specialized food products’ rising significance. This study undertakes a multi-faceted exploration into the market dynamics of specialized food products, focusing on gluten-free pasta made with corn and rice flour formulations in the context of Kazakhstan’s economic landscape. Utilizing a composite framework that blends elements from cost-effectiveness analysis, supply chain considerations, and consumer behavior models, this research aims to elucidate the multiple dimensions that govern the commercial feasibility and market penetration of gluten-free pasta in Kazakhstan.

The study’s salient findings suggest that the market for gluten-free pasta in Kazakhstan is predominantly driven by a mix of socioeconomic factors and health considerations. Interestingly, the cost-effectiveness analysis unveils that economies of scale have not yet been realized in the production cycle, indicating an opportunity for future investment in technology and process optimization. Furthermore, consumer awareness and willingness to pay a premium for specialized food products differ based on demographic factors such as age, education level, and household income, which necessitates targeted marketing strategies for maximizing market reach and profitability.

This research holds significant implications for stakeholders across the food industry value chain, from raw material suppliers to end consumers. It offers an integrated lens to examine the complex interplay between production costs, consumer preferences, and market forces, ultimately serving as a guide for policy and strategic decision-making in the growing market of specialized food products.

Keywords: Market Dynamics; Specialized Food Products; Gluten-Free Pasta; Cost-Effectiveness Analysis; Consumer Behavior; Supply Chain Management

JEL Classifications: D22; L11; L66; O13; Q13; Q18

Acknowledgements and Funding: The experiments were conducted by the Astana branch of the Kazakh Research Institute of Processing and Food Industry within the framework of the budget program BP 267 of the Ministry of Agriculture of the Republic of Kazakhstan «Increasing the availability of knowledge and scientific research», subprogram 101 «Program-targeted financing of scientific research and activities» for 2021-2023, according to the budget program: «Development of modern technologies for the production of dietary supplements, enzymes, starter cultures, starch, oils, etc. in order to ensure the development of the food industry», according to the project: «Development of technology for the production of gluten-free pasta based on domestic raw materials». We express our gratitude to the leadership of the Astana branch of the Kazakh Research Institute of Processing and Food Industry.

Contribution: The authors contributed equally to this work.

Data Availability Statement: The dataset is available from the authors upon request.

DOI: https://doi.org/10.21003/ea.V202-07

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Received 24.01.2023
Received in revised form 24.02.2023
Accepted 25.02.2023
Available online 10.04.2023

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