Food Prices and Nutritional Quality in Georgia: Socio-Economic and Technological Factors
DOI:
https://doi.org/10.52340/healthecosoc.2026.10.01.9Keywords:
Georgia, ultra-processed food, social inequality, price stability, nutritional quality, Economic accessibilityAbstract
Introduction: The imbalance between food price and nutritional quality represents a critical determinant of contemporary public health. Global and local trends confirm that nutrient-dense products often carry a higher market value, leading to increased consumption of energy-dense but nutritionally poor foods. This article aims to conduct a complex analysis of the relationship between food prices and nutritional quality in Georgia, evaluate the socio-economic consequences, and identify the technological and macroeconomic factors influencing the population's nutritional status. Methods: The study is based on a mixed-data analysis, incorporating fundamental works from the World Health Organization (WHO), the Food and Agriculture Organization (FAO), Drewnowski, and Monteiro. The empirical basis utilizes current 2024 data from the National Statistics Office of Georgia (Geostat) and CRRC Georgia. The methodology includes comparative analysis of secondary data, evaluation of price dynamics, and the correlation of socio-economic indicators with nutritional accessibility. Results: The study reveals that high import dependency, price volatility, and significant income inequality directly impact the dietary choices of the population. The high physical and financial accessibility of ultra-processed products correlates with the rising prevalence of non-communicable diseases (obesity, diabetes) in Georgia. It was established that regional disparities and technological gaps in the storage-processing chain create additional barriers to the price stability of healthy products. Conclusion: The paper concludes that improving nutritional quality requires a multisectoral approach, combining economic incentives, nutritional education, and strict technological regulations. To reduce social inequality, state intervention through school nutrition programs, support for local production, and the implementation of food fortification methods are a priority.
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