The current research work considers the results of investigations conducted for projecting and planning crops yield capacity based on statistical indicators of the yield amounts and changes in agroclimatic conditions throughout 2006- 2020 years.
To forecast the crop’s yield capacity, the data on the results of crops yield amount, agroclimatic characteristics of their allocation and atmospheric precipitations for the previous years have been processed. Finally, an algorithm has been developed, which has been applied for potato crops and, as a result, changing tendencies in the potato yield capacity, when deviated from the best soil and climatic conditions, has been demonstrated.

Early prediction of plant illnesses can reduce the spread of the disease through efficient resource management and treatment planning. The goal of this article is to integrate the Jetson nanomachine with software based on a pre-trained CNN machine learning model which has been trained via healthy and diseased plant image data. The created video server uses the RTSP protocol to send video data to the Detection Engine. Detected diseases of the host are sent through the SMTP server at an adjustable frequency to the emails of the users.
The developed system can be widely used in agriculture, making the fight against plant diseases more profitable and effective.

The irrigated brown meadow soils of the Ararat valley are poor in humus content and other important plant required nutrients; hence, the application of scientifically justified quantities of the fertilizers becomes a priority measure. Considering the afore stated fact, the effect of various fertilizers’ combinations (N; NP; NPK; NPK + complexon via foliar feeding, thrice) on the plant growth, yield capacity and its quality has been studied. The best result has been recorded in the option of N120P120K120+complexon. The fruit quality has also improved: the content of dry matters and sugars has increased, while the nitrate content has decreased.

Leishmaniasis is a transmissive parasitic disease of dogs that poses a great danger to humans. The aim of the current study was to determine the prevalence of leishmaniasis in dogs in the districts of Yerevan. The results of the research are described and considered in the article. Several recommendations have been developed to prevent the spread of this disease.

The prevalence of chicken eimeriosis has been investigated per the geographical and climatic zones of Armenia and housing type of poultry, while the infection rate with eimeriosis has been determined according to the age group and zoo-hygienic conditions.
The data of investigations indicate that eimeriosis infection is observed mainly in the chickens aging from two weeks up to 45 days old and is associated with well pronounced clinical signs, being the main reason for the animal death.
At the same time, it can be mentioned that the relation of the causative agent of pathogenesis with the age of the host is eventually due to the adaptability developed throughout the evolution of the pathogens towards the animal body.

The article presents epizootological and clinicomorphological data on the course of diplococcus septicus infection of piglets in private pig-growing farms of Kotayk Region, Republic of Armenia. According to the results of the studies, the main reasons for the appearance of the mentioned infection among piglets is the failure in observing zoohygienic and veterinary-sanitary rules throughout housing of animals, as well as the lack of immunoprophylactic measures. Timely vaccination of gestating sows provides natural lactogenic immunity in piglets, preventing significant economic losses resulted from the death of sick animals and the expenses spent for therapeutic measures.

When comparing the blood indicators of the animals treated with ozonated vegetable oil with those of the animals treated with 0.2 % furacillin ointment, it becomes vivid that on all research days (3rd, 9th and 17th) the blood indicators of experimental animals recover faster than those of the control animals. Upon the experiments it has been proved that when treating the third-degree burn with ozonated vegetable oil, the burn wound is recovered 3 days earlier than in case of treating it with 0.2 % furacillin ointment. This is due to the reduction of hydration phase and active wound granulation process.

Fish and fish products are foods of high nutritional value. The current research aimed at improving the technology of manufacturing canned products from cold-smoked rainbow trout fillets has a certain scientific-practical significance.
Physicochemical indicators of the mentioned product were studied in the experimental and control samples. It has been revealed that energy value of the product is higher in the experimental sample than in control one, due to the content of proteins and fats.
HACCP system research has indicated that safety and biological indicators of the finished product meet the accepted standards. Therefore, the product is safe and can be offered to consumers.

Parallel to the increase of dairy products consumption, the demand for lactose-free product ranges also grows up. The latter possess all the health benefits peculiar to milk and prevent digestive problems. Our research aims to obtain the first component of lactose-free bicomponent product Yogric, which is the mixture of yogurt and ricotta. For this purpose, we have identified the necessary starter culture, which should be used to get yogurt with the necessary properties. The dose of Ha-Lactase 5200 has been determined, which would reduce the lactose content in yogurt to less than 0.1 %, so that to consider it as a lactose-free product.

The issues related to children obesity and those of supplying them with daily required nutrients and energy value are becoming exacerbated year after year. The current research has been conducted within the context of developing a new recipe of Belgian waffles with peanut butter instead of the traditional one. Considering the circumstance that the mentioned product is rich in proteins, fats and carbohydrates, as well as minerals, such as manganese and copper, the relevant technology for Belgian waffle has been worked out and developed. Besides, the prime cost and chemical indicators of the new product manufactured via the store-bought and homemade peanut butter has been identified.

Most of the sugar substitutes differ from each other in chemical composition, ways of their production, exerted effect on the metabolism of organism, as well as in their assimilability.
The main goal of the current research is to develop a recipe for new functional food product by applying alternative natural sugar substitute. The extract produced from the licorice roots has been used as a natural substitute.
The recommended product range is a single type of food product in the domestic market of functional foods and can stimulate the development of the mentioned branch.

The aim of the current research is to produce new chocolate products with some amount of vitamin content. At the same time, a more cost-effective raw material has been used as a leguminous mass, namely apricot kernel, which usually serves as a secondary raw material in the juice production. The technology of functional milk chocolate production has been developed based on the sprouted apricot kernel, which is a source for B¹, B² vitamins.
The developed technology can be easily introduced in the production and will promote the development of national chocolate industry.

The study on the influence of yeast and yeast derivative autolyzes on the wine qualitative and quantitative characteristics has been conducted upon the first article of the series. Red grapes contain more than 1500 components, which are forming the taste and aroma of red wines, as well as the biological value of the product. One of the main technological operations in the production of red wines, which is related to the creation of favorable conditions for extracting phenolic and coloring compounds from the solid parts of the grape berry that are responsible for the color, taste, and aroma preserving them at the different stages of the wine formation and maturation, has been researched and analyzed.

Mining, including copper (Cu) production, is one of the primary economic activities in Armenia. Besides having an adverse environmental impact, it can lead to Cu accumulation in food, including honey. Considering the wide production and consumption of honey, this study aims to assess the dietary exposure of Cu through honey consumption in Yerevan, Armenia. Seventeen honey samples were included in the study. Food Frequency Questionnaire was used to evaluate honey consumption. While Cu contents exceed the Maximum Residue Level, dietary exposure estimates do not exceed the oral reference dose. Hence, the consumption of honey sold in Yerevan does not have the potential to cause adverse health effects.

Cereals, including buckwheat are consumed as an essential source of energy, minerals, fiber, and vitamins. However, these products are susceptible to aflatoxin B1 (AFB1) infection from various fungi. Considering the wide consumption of buckwheat in Armenia, this study aims to assess the dietary exposure of AFB1 to Armenian adult population. 24-hour recall method was used to evaluate buckwheat consumption. While AFB1 contents do not exceed the maximum residue levels, dietary exposure estimates exceed the toxicological reference value for females residing in Tavush region, as well as for consumers of cluster 2 (buckwheat consumption of 64.59 g/day). Hence, the consumption of buckwheat alone has the potential to cause adverse health effects.

The current work aims to justify special beer production technology developed through brier hips and juice. Availability of abundant species of brier hips and juice production industry in the Republic of Armenia enables to use them as non-traditional raw materials for beer brewing. The studies have shown that the most rational way of using brier juice is to add it at beer maturation stage after main fermentation. The most complete, consistent and inherent beer taste has been formed when combining 70 % young beer and 30 % brier juice. Brier hips were added 5 minutes before the end of boiling wort with hops. The best indicators have been recorded in the samples where 0.5 kg brier hips per 1 dal hopped wort has been added.