Dnipropetrovsk University of Economics and Rights
Department of Marketing
Individual robot in the discipline "Regional economy"
On the topic: " Kharchova promiscuity »
Viconala:
Student MEK-1-07
Kovriga Elizabeth
Reversed:
Litvinenko O. G.
Dnipropetrovsk 2007
Plan
Introduction ................................................. .................................................. ... 3
In the case of high-fat dairy products, the most important influence on their taste and aroma is the compounds resulting from the breakdown of milk fat. The flavor characteristics of the oil depend on the type and amount of substances present in both the fatty and the aqueous phase, as well as their transformation and interaction. Due to the prevailing milk fat content, the overall flavor of the butter determines the lipid components, which can be individual flavorings. At the same time, these substances are precursors of many compounds involved in the formation of the characteristic taste of the oil.
1.The structure of the industry ………………………………………………… ... 6
2. State of the art food industry…………………………...10
3. Placement of industry enterprises …………………………………………………………………………………………… 13
4. An example of an enterprise operating in modern conditions …… ..14
5. The main directions of development of the food industry ……………….… 16
Conclusions................................................. .................................................. ......19
Fat contains about 400 different fatty acids, both saturated and unsaturated, which are esterified with glycerin. Natural herbal spices available on the Polish market are very important for human nutrition. Spices have bactericidal, bacteriostatic, antiviral and antioxidant properties that protect against diseases that afflict modern humans. However, in some cases they can pose a threat, especially when used indiscriminately. The article provides recommendations for the use of seasoning in therapeutic diets, as well as spices preferred for individual units of the disease.
Bibliography................................................ ...................................... 21
Introduction
The food industry is one of the most promising and rapidly developing industries. Today, manufacturers must launch a wide range of products and create new products, taking into account the ever-increasing demands of consumers. To survive in the global market, it is necessary to develop production and reduce costs by increasing business efficiency.
The risks of spice raw materials were also discussed, including drug interactions with spices, spice allergies and salicylates. Harmful spice compounds such as pesticides and heavy metals have also been reported. Natural herbal spices, although used in small amounts, can help improve your health. Their bioactive ingredients give them valuable properties that can help prevent many diseases. In particular, they can harm or worsen your overall health.
Similar recommendations apply in case of gout. Basil, oregano, thyme, rosemary, turmeric, cinnamon, parsley, anise and so are recommended for rheumatoid arthritis. Industry integration during the fall business event will bring many benefits to packaging companies.
The food industry is one of the largest industries National economy... Its main task is to meet the needs of people in food. High Quality and a varied assortment. The solution to this problem is carried out mainly on the basis of increased production efficiency, acceleration of scientific and technological progress, an increase in labor productivity, possibly a decrease in raw material prices, an increase in the rate of capital turnover, improvement of labor and production. In the mass production of food products, the technological process plays a decisive role.
This April. A new electronic certification scheme will be created to better control the import of organic products. This will make the European Union a world leader in tracking and collecting reliable trade data for these products.
Ever wondered if there is a faster way to prepare a calibration thermometer? How many more thermometers could you use if it weren't for that time-consuming tearing of the temperature sensor, unplugging the cables, unplugging, and reconnecting the cables until it calibrates correctly? Ever forgot the tools you need to unwind the thermometer and disconnect the wires? Read more in this article to find answers to your questions. You can shorten the preparation time for the calibration thermometer.
The modern food processing industry must be characterized by sufficient high level engineering, technology and organization of production, the presence of large specialized enterprises and production associations. Improvement must necessarily take place food production, which of course provides for the introduction of high-performance equipment, production lines, expanding the range and improving the quality of food products, the release of food products that are in high demand. The range of food products should be updated as a result of expanding the range and improving the quality of the raw materials themselves.
Unscrew the thermometer from the set without tools and forget the ritual time to disassemble the measuring insert prior to calibration. In addition, you will avoid mistakes when reconnecting test leads to the sensor. At this Jubilee Coexistence Forum this year, conference attendees will have the opportunity to meet and share their views with experts and industry representatives.
The purpose of the article is to showcase current trends in meat consumption in Poland. Analysis of the research material allows us to say that 43.3% of people eat meat several times a week, and 34.1% consume it every day. Health respondents report consuming less fat on meat. They consume more poultry, and they also show a willingness to eat venison, fish and veal. For the modern consumer, quality, nutritional value, country of origin and ecological origin are important, which are important in deciding whether to eat it - in addition to the appearance, color and price of meat.
The technology of modern food production is becoming more and more mechanical, its efficiency primarily depends on the equipment used, which is more and more modernized. The food and processing industry remains the largest and most vital sector of the economy. In a market economy, the efficiency of the food industry is achieved due to the high specialization of production and the improvement of its management. Deepening specialization requires not only providing production with technologies using modern achievements of scientific and technological progress, but also monitoring the quality of raw materials and finished products.
Lamb is an important part of the human diet. Consuming or banning the consumption of meat or meat is often a determining factor in the development of a given society. V last years food consumers, including those with access to information from different sources, are increasingly aware of the relationship between food intake and health status. Consumers are getting evidence that the meat they eat can have a positive impact on their health.
This creates significant economic losses for the cheese producer due to the lower quality of the product, its price and the prestige of the producer. Looking at old raw cheese technology, we reflect on the brewing conditions and deliberate actions of some unpasteurized milk cheese producers who report incidents of slow drying of cheese. In other words, the past cows from which milk was produced for cheese production did not feed on silage, which, as you know, can contain significant amounts of spore-forming bacteria.
So what is the role of the food industry? Leading role. It is due to the fact that it makes a significant contribution to the creation of the material and technical base of the entire social production, and also produces most of the material values intended to meet the needs of the population. We can say with confidence that providing the population with high-quality food is one of the main areas of social and economic development any state. In Ukraine, of course, there are all the prospects and opportunities for the creation of a highly developed food industry capable of satisfying domestic needs for food and providing significant cash receipts from its sale on the world market. Before writing this work, I identified the main tasks: to highlight the structures of the food industry, to show the current level of development of this industry, to characterize the territorial organization of the industry by economic regions.
The characteristics of the process, types and properties of products are presented. Colored smoke and dyes were discussed. The color of the affected products will largely depend on the type of product, the casing used, the moisture content of the bar surface, the saturation and composition of the smoke, and the quality of the wood used to produce the smoke. Smoking is one of the oldest ways to preserve food. It is widely used in meat processing, to a lesser extent in fish processing and cheese making. Smoke components that penetrate or settle on the surface of the eaten food slow down the oxidation of fats that make up its composition and prevent the growth of microflora.
As for the relevance of this topic, we can say that a powerful food industry should be created in Ukraine to ensure the normal life of its population, renew and preserve its health, and develop the export of domestic products. It follows from this that the development of the food industry should become one of the priority directions of the economic policy of our country. And the end result of the activity of the entire agro-industrial complex will provide a significant increase in its efficiency, and will also become a reliable source of replenishment of the state budget and significant cash flows into the "wallet" of our country.
The induction process is designed to increase the longevity of the meat and its products and to obtain the specific, sensory quality required by the consumer. This process gives the flavored food its distinctive smell, taste, and color. Depending on the method and its duration, products of different durability and different sensory characteristics can be obtained. Most commonly, wood or hardwoods are used to produce smoke. Smoke can be generated by slowly, controlled burning or friction of wood with a certain moisture content.
1.The structure of the industry
The main part of the food industry belongs to the processing industries. However, there are also enterprises that are included in the extractive industries of this industry: this is the extraction of fish, table salt, and some species of wild food plants. In the food industry, various methods of processing food raw materials are used. They must ensure the safety of food consumption for human health, increase their taste and marketability, nutritional and biological value, which is almost the most important link in this chain. Indeed, in its natural form, many food products are not acceptable for consumption: they either contain components harmful to health, or are poorly absorbed by our body. (For example, beans can contain highly toxic cyanides, natural components of legumes (soy) are unusual types of sugars (stachylose), which cause increased gas production in the intestine, and proteolytic enzyme inhibitors, which dramatically reduce the absorption of protein from these foods.
Smoke-smoked products produced by smoke generators are highly regarded for their sensory properties, including color. Their share in the revenues of the listed companies was 7.5% and was 1.1% higher than in the previous release of this list. Among the listed food companies there were representatives of all industries, often its leaders. The realized return on equity was strong, exceeding the interest rates on deposits and treasury bonds as safe investments. Traditionally trading companies were the largest, and the share of chemical manufacturers, wholesalers and energy companies was higher than in the food industry.
Such disadvantages can be eliminated by heat treatment such as cooking. However, heat treatment, being an extremely important way of preparing food raw materials, can also have a negative impact on the biological value of the finished product. Thus, foods containing proteins and reducing sugars are extremely sensitive to high temperature, under the action of which there is an active connection of reducing sugars with some amino acids, such as lysine. This leads to a sharp decrease in the usefulness of the product for humans). Traditional food production technologies do not always ensure the absolute harmlessness of ready-to-eat foods. Thus, it has been established by statistics and certainly by deep analysis that during the traditional salting of meat products with the use of nitrate, in a number of cases a toxic significant amount of nitrosamines (strong carcinogens) is formed in them. And making wine at home is associated with the accumulation of methyl alcohol in it (up to 3%). By changing the technological processing, you can achieve a significant improvement in the quality of food. For example, by special processing of milk, it is possible to significantly increase its shelf life (up to 1 month or more) and resistance to thermal effects, inactivate or remove lactose from it, due to the presence of which part of the population does not tolerate milk.
In recent years, food processing plants have undergone rapid transformation and modernization. This is due to the fact that the customer market puts new and more demanding enterprises against the manufactured products. In order to achieve excellence and meet the needs of our customers, companies increasingly decide to make complex investments related to the implementation of innovative solutions related to implementation the latest technologies and improvement of existing parking meters.
Responsibility for food labeling lies with the placement of the products on the market. The paper presents an algorithmic proposal in the form of a decision tree, which can become a tool to support the decision-making process associated with the obligation to tag information about life. Taking into account the applicable regulations, the criteria for the selection of microbiological quality should be considered when choosing a labeling method. The document argues that this is too tentative to address the consumer safety issue.
Methanol can be removed from alcoholic beverages using special techniques (bacterial fermentation); enrich oil with vitamins and prevent its rapid burning, reduce its calorie content. When products are smoked using special methods, it is possible to remove components that have carcinogenic properties from the smoke, but preserve those that form the special taste of smoked products and ensure their stability during storage. When processing raw materials in food industry enterprises, a number of sequential operations are usually used, which form the basis of the technology. For example, when grinding wheat, as a result of the action of a number of mechanical factors, flour and bran are obtained. To obtain vegetable oils, they are used to extract them from grains of sunflower, cotton, olive, using special solvents or a pressing method. The primary crude (unrefined) oil is then purified using alkaline solutions, adsorbents or by evaporation (refining process). The production of products such as sausages, mayonnaise, margarine, bread, and other products of a complex composition basically involves mixing several ingredients taken in strictly defined proportions. In this case, ready-made food forms can be obtained both as a result of mechanical mixing of ingredients, and due to certain chemical reactions, certain substances are involved in the formation of color, taste, smell, aroma of food; they also have another important specific property - a bactericidal effect.
Companies placing food products on the market are required to label products with a minimum shelf life or shelf life. It is important to use and present the above formulas correctly, as this implies certain consequences for all market participants. The purpose of this article is to propose a decision tree algorithm that can become a decision-making tool related to food labeling with preservation information. The narrower hazard picture in current food labeling regulations was also concerned.
An important place in the production of food belongs to processes based on bacterial and non-bacterial fermentation of food raw materials. The first include the processes that occur, for example, when salting cabbage, making wine, when making feta cheese, cheeses, beer, etc. The second group includes those processes that occur in food raw materials due to their own enzymes, for example, during the ripening of meat, sausage meat, and also when using chemically pure enzymes artificially introduced into food raw materials. Also, one of the important methods of processing food raw materials in the food industry is canning. Such methods of processing food raw materials as, for example, sterilizing filtration (used in the production of beer, wine, fruit juices), tenderization (the use of electric current to soften meat and accelerate its ripening), the use of ultra-high frequency currents for rapid heat treatment, are also widely introduced. industrial frequency currents to speed up some processes in sausage production.
Consumers demanded them, which with the development industrial production increasingly limited access to information on the composition and properties of the food they consume. Initially, they were placed voluntarily, later the requirements of retail chains and new laws were presented. Customers, with packaging information, deliberately began to choose products by choosing fresh products.
The publication cites a general definition of authenticity and provides an interpretation of food crime. Attention has been paid to the root causes of product defects, including market conditions. Examples of the use of procedures and analytical methods used in product quality assessment are also provided to combat unfair competition and ensure effective controls. The importance of the manufacturing organization in this area and the principles of cooperation with state inspection bodies were also mentioned.
As you know, the process of privatization of the confectionery industry in Ukraine has created a favorable climate for attracting foreign investment. Today, several large world concerns are present on the Ukrainian market - these are Nestle (ZAO Lviv Confectionery Firm Svitoch), Kraft Foods (ZAO Kraft FoodsUkraina), Western NIS Enterprise Fund (ZAO AVK), Sigma Bleizer (OAO Poltavakonditer "), Trilini International (ZAO KF" Kharkivchanka "). The rest of the factories are mostly owned by the collective of the enterprise and Ukrainian investors. In general, the number of enterprises producing confectionery products currently totals about 800, and 45% of the market belongs to 3 large companies - DP "Roshen Confectionery Corporation", CJSC "AVK", CJSC "PO" Kiev-Konti ", which allows us to speak about the sufficient concentration of the confectionery market (see Figure 2). 2. The current state of the food industry
The conclusion is that the problem of food counterfeiting will disappear only if restrictions are imposed on the elimination of deficiencies. Practices in the field of counterfeiting various types of products, including food products in a free market, are carried out all over the world - they are made to generate additional profit and gain competitive advantages. Counterfeit food products are becoming more and more frequent, and the counterfeit food market in Poland is estimated at PLN 50 billion per year.
They do not help with monetary penalties imposed on unscrupulous manufacturers, as, as you might suspect, they are not viable for profit from faulty products. Inspection is a sine qua non for maintaining food quality, but inspections will only be effective if defective food cannot pay off.
In recent years, the development of the food industry is characterized by a relative decline in production, a certain narrowing of the range of products in certain situations, and, of course, not the best financial and economic condition of most enterprises. In 1999, the output of such goods was 31.5% compared to 1996. But in 2000, the situation began to gradually improve: an increase in production was obtained in comparison with 1999 by 7%. For half a year in 2002, its growth in comparison with last year is -30.6%. The dynamics of production of basic goods for the period from 1996 to 2003 is presented in the table.
Although, in terms of the state of the production and technical base, structure, technical and economic indicators and infrastructure development, the food industry of Ukraine lags far behind economically developed countries, especially regarding the complex processing of raw materials, mechanization and automation of production processes, as well as packaging and packaging of products. Despite the exceptionally favorable soil and climatic conditions of Ukraine, the population is not yet fully provided with high-quality food products. Recently, Ukraine has been losing external markets for food products, and the internal one is filled with foreign products (often of low quality), while there is all the necessary raw materials and production facilities. But as for the production volumes, they are decreasing.
And the main reason for the decrease in production is the increase in the cost of resources and lending rates, the increase in taxes, as well as the sudden opening of the domestic market for competition with foreign producers. The decline in production was also caused by a reduction in resources, a decrease in the efficiency of their use, a weakening of executive and technological discipline, a decrease in incentives and opportunities for relative investment and the acceleration of scientific and technological progress. The renewal of the machine and tractor fleet of farms has almost stopped, even a simple reproduction of production is not ensured, there is no accumulation of capital: moreover, a clear tendency has been established to reduce the number of livestock and poultry (6-10% every year), a reduction in perennial plantations, that is, farms exist mainly for by reducing inventories and artificially reducing the present value work force... On the domestic food market in Ukraine, prices continue to rise.
Nevertheless, the rates of their increase for individual products differ significantly: in particular, for the period from August 1997 to August 1998. they were the lowest for butter, apples, onions, sugar and potatoes, and the highest for bread and bakery products, milk, confectionery and meat products. If during the specified period prices in state and cooperative trade increased for butter by 6.8%, apples - by 9.3%, onions - by 12.7%, sugar - by 16.7%, potatoes - by 17.3%, then by bread and bakery products - by 44-103%, milk and dairy products - by 65-96%, confectionery - by 70-80, meat and meat products - by 59-72 and fish - by 38-54%. In urban markets, food prices rise at a slower pace than in government and cooperative trade. In general, prices for food products increased over the specified period by 44.7%, and for non-food products - by 87.6%.
With regard to the deteriorating workforce, enterprises are delaying payment wages for 5-6 months. It is paid without corresponding indexation of losses caused by inflation. Free vacations are widely practiced at the initiative of the administration. Therefore, most workers are deprived of the opportunity to live off the results of their work. A sharp drop in the cost of labor is the main factor in the disproportion between demand and supply in the food market. Delays in the payment of wages reduce, according to our calculations, the purchasing power of the population by 25-30 percent.
Of tables a ... production of main types of goods, thousand tons
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3. Placement of industry enterprises
An important aspect is the placement of specializations across the territory of Ukraine. A certain specialization of the processing branches of the light and food industries has developed. The natural conditions must correspond to the type of activity that is intended. The natural conditions of Polesye are favorable for animal husbandry (breeding of dairy and meat cattle and pigs), growing flax, potatoes and grain farming. This is the Polesie agro-industrial zone.
In the forest-steppe, with its fertile soils and sufficient moisture, beet-grain crops, meat and dairy cattle breeding and pig breeding prevail. This is the forest-steppe agro-industrial zone. In the Steppe, where the soil is fertile, but moisture is insufficient, a zone of grain and oilseeds with developed vegetable growing, viticulture, melons and gourds and meat and dairy cattle breeding has formed. This is the Steppe agro-industrial zone. Around major cities and industrial centers, suburban areas of farms arose that specialize in growing vegetables and fruits, producing milk, meat, eggs. The formation of suburban areas is caused by the needs of the urban population in livestock and fruit and vegetable products. Their specialization does not depend on natural area... In the Carpathians and Crimea (mountainous and foothill territories), the natural conditions are unique, which affects the characteristics of the economy. Grapes and tobacco are grown in Crimea. Horticulture is developed; animal husbandry has a dairy and meat direction; v mountainous areas graze the sheep. In the Carpathian region, grain, flax, hops, potatoes are grown, cattle and pigs are raised. V Carpathian mountains, sheep graze on the meadows. In Transcarpathia, cattle are raised, grapes and tobacco are grown. And it is very important not to miscalculate the correspondence natural conditions with the industrial activities of the enterprise.
4. An example of an enterprise operating in modern conditions.
As a vivid example, I decided to put the confectionery corporation "ROSHEN", the largest manufacturer of confectionery products. It produces about 25% of all domestic sweets, the range of which includes about 200 types of sweets, chocolate, caramel, biscuits, waffles, marmalade and cakes. All products are made on the basis of natural high quality products. The recipe is constantly being improved, modern technologies are being introduced. ROSHEN products can be found in many countries of the world: Russia, Kazakhstan, Moldova, Estonia, Latvia, USA, Canada, Germany and Israel.
For the production of chocolate and biscuit products, the latest equipment from Switzerland was specially purchased, for the production of chocolates with liqueur fillings from Germany, and Italian equipment for the production of chocolates with praline and cream fillings. All this is produced at the Kiev confectionery factory named after. K. Marx.
A modern fully automated German line for the production of glazed waffles and wafer cakes has been installed at the Vinnitsa confectionery factory.
The Kremenchug confectionery factory specializes in the production of roasted candies (Prometheus, Roasted roasted nuts in chocolate and Meteorite).
The Mariupol Confectionery Factory specializes in the production of chocolate and wafer products (Mermaid, Mowgli, Wild Swans, Veselyi Zhuravlik, Karabas-Barabas).
For the purpose of quality control, the premises of the quality control department were reconstructed and re-equipped with modern measuring complexes, the measurement results are systematically accumulated in the computer database. The center develops and implements reliable methods for controlling raw materials, semi-finished products and finished products that meet the requirements and standards of Ukraine and the EEC countries, develops and masters methods of accelerated testing of finished products that determine their shelf life
The corporation presents all its products under the "ROSHEN" brand - a brand designed to embody the main principles of the company's activity - a combination of the traditions of Ukrainian confectioners with the latest European technologies, consistently high quality products and affordable prices.
5. The main directions of development of the food industry.
Food industries are one of the main links in the structure of the agro-industrial complex - they are designed to ensure a sustainable supply of food to the population; balanced food ration; improving the quality and competitiveness of agricultural products in the domestic and world markets; smoothing the existing regional differentiation in the consumption of certain types of food. The main directions of development of the food industry are construction, reconstruction, technical re-equipment of existing enterprises and an increase in the utilization of their capacities.
Modern conditions for the functioning of food industry entities in a market environment presuppose their development on an entrepreneurial basis, primarily on the basis of innovation and investment programs. In this regard, it becomes necessary to consider the problems of increasing the business activity of food industry enterprises, taking into account the innovative factors of their development.
For the development of the industry in the region, it is necessary, first of all, to increase the investment activity of enterprises in order to introduce modern technologies for the production of products, as well as the use of new methods
analyzing and planning data to provide them to investors. There is sufficient potential in the region to increase domestic production of agricultural and food products. The growth of production depends, first of all, on the creation of conditions for the development of innovative activities in the agro-industrial complex, aimed at modernizing the technological and economic base of the main industries.
To maintain the stability of the country's food supply, efforts should be concentrated on:
· Implementation of measures to accelerate the restoration of grain production as the basis for the sustainability of the agri-food market;
· Creation of insurance stocks of basic food products;
· The implementation of food aid to individual territories in the food emergency zone;
· Ensuring the unity of agri-food markets in the country by establishing a regime for the unhindered movement of goods, services and resources throughout the country, pursuing a unified antimonopoly policy, supporting the formation and regulation of agricultural markets;
· Pursuing a structural and effective foreign economic policy aimed at restructuring ineffective and unprofitable agricultural enterprises;
· Assistance to increase the competitiveness of domestic producers;
· Implementation of protectionism in the import of domestic agricultural products and foodstuffs of the agro-industrial complex, the production of which can fully meet the needs of the country, as well as effective integration into the world market.
This concept for the development of the agro-industrial complex provides for the increasing role of the state in regulating the food market of Ukraine, as well as in mobilizing the internal capabilities of the agro-industrial complex of all available reserves.
One of the most important branches of the agro-industrial complex is the meat and dairy industry, which provides all groups of the population with food, balances the food ration, solves one of the most important tasks of transition to market conditions for managing and developing the agro-industrial complex, which forms an effective competitive agro-industrial production. It is the leading industry in the processing of agricultural raw materials. It is connected both with agriculture and with other industries, supplying them with many types of raw materials - for the production of medicines, light, food and perfumery industries. In the food and processing industries, the share of the dairy industry in the gross production is 21.7%, and in the meat industry - 16.6%.
The meat and dairy industry is one of the first branches of the food industry to adapt to market conditions. She was able to withstand the competition. Improving the quality and appearance of the final product provides an opportunity for further growth in production and investment opportunities. But it is necessary to implement measures of state support for agriculture in the regulation of the agricultural market. An important area of ensuring food security of citizens: stimulating effective demand, guaranteeing consumption not lower than the physiological norms of the population. At this stage, domestic enterprises need modern production technologies that provide highly profitable production of products with a constantly updated assortment. To solve this problem, management decisions are required based on new methods and techniques of management. Demand for flexible production, awareness of the cost of production, prices are necessary conditions in the competition for the sales market, for the consumer, and, consequently, for high-quality work.
conclusions
The food industry is one of the leading structure-forming links of the entire economy, industrial and agro-industrial complexes in any country, and even more so in Ukraine, which has all the priorities and excellent conditions for its effective development. And the consequence of its effective functioning is economic and social growth, which brings about an increase in the living standards of the population. In Ukraine, the formation of a market economy determined the policy of action of market factors for the development and location of the food industry. In this regard, there was a need to develop a scientifically grounded model for the development of the food industry in Ukraine, subject to the implementation of fundamental changes in the market system. To increase efficiency, the food industry pursues the following goals:
1. Achieving the maximum possible food self-sufficiency for the main types of food products;
2. Ensuring the production of food in the amount and range sufficient for nutrition according to scientifically proven standards;
3. Ensuring the compliance of food quality with safety standards for public health;
4. Creation and maintenance of stocks of basic food products necessary in case of negative situations;
5. Creation of a developed export potential of industrial food products in Ukraine and its regions.
Of course modern regional development food industry in Ukraine does not fully comply with the laws territorial organization social production, and one of the main requirements is the rational use of the natural, labor, production, scientific, technical and technological potential of the territory, which provides a volumetric amount of high-quality ecologically clean food products with minimal costs of various labor. The main task of the food industry is to further improve the distribution of its productive forces, the integrated development and specialization of farms. economic regions and regions of Ukraine.
The main link in effective work is a more complete satisfaction with food products of the population of the country and its regions at the expense of its own production. Today this is a very important aspect in the food industry. A deep analysis showed that the effectiveness of the development and functioning of a given branch of industry can be achieved by studying the internal and external markets in its products, the purchasing power of its consumers, ensuring its production with quantitative and qualitative parameters that should meet modern conditions of scientific and technological progress and minimal expenditure labor.
The transformed development of the food industry is an important preface for overcoming crisis situations in the country's economy; it also requires a logical scientifically determined price, tax, financial and credit, investment and innovation policy aimed at solving various existing problems in this industry. Today, due to the modern "not ideal", due to the available production capacities, technical, physical, technological state, Ukraine lags behind the analogous industry in economically developed countries.
Of course, the introduction of an economic mechanism for the development of the food industry in the conditions of the functioning of this market economy will increase the efficiency of the food industry in the regions and will contribute to an increase in the production of high-quality final food products.
Bibliography
1. Babenko AG Management of increasing labor productivity. - Donetsk: IEP NAS of Ukraine, 1996 .-- 270 p.
2. Deineko L.V. Methodological bases for assessing regional development of food industry // Regional policy of Ukraine: scientific bases, methods, mechanisms: Zb. sciences, prats. Part 2.- Lviv, 1998.- S. 79-83.
3. A.I. Nazarova, A.F. Fan-Jung "Technology of canned fruits and vegetables" M. Light and food industry 1981.
4. V.I. Lishilenko "Placement of productive forces and regional economy", 2006.
5.http: //www.ukrfood.com.ua/
6.http: //www.produkti.com.ua/
7.http: //www.roshen.ua/ukrbiz/about/
8. Socio-economic geography of Ukraine / Ed. About Shabliya. - Lvov: Svit, 1995. - 40 p.
Federal Agency for Education Russian Federation
State educational institution higher professional education
"South Ural State University»
Faculty of Economics and Management
Department of Economics, Management and Investments
Food industry geography
by discipline (specialization) " Economical geography»
Checked
student of the EiU-267 group
Dmitry Zavgorodnev
Abstract is protected
with an estimate (in words, in figures)
______________________
Chelyabinsk 2010
The history of the development of the food industry in Russia.
The food industry is the most important branch of the economy, creating food products based on the processing of agricultural raw materials (grain, potatoes, sugar beets, oilseeds, meat, milk, fish, etc.). It includes a large group (more than 20) of industries and sub-sectors, the main (in terms of specific weight in the production of the industry) of which: meat, dairy, bakery, fish, oil and fat, flour milling, winemaking, sugar, canning, confectionery. Using raw materials of plant and animal origin, the food industry (along with light industry) is more associated with agriculture than other industries. Hence - the originality of the location of its enterprises, in some cases, their special nature of work (seasonality of production, etc.). The location of the food industry as a whole is determined by the action of raw materials and consumer factors.
Depending on the predominant role of the raw material or consumer factor in the food industry, three groups of industries are distinguished. Industries, the enterprises of which should be located at sources of raw materials. These include production, the consumption of raw materials in which is much higher than the weight of the finished product (material-intensive industries). For example, the consumption of sugar beet per 1 ton of sugar is 5-7 tons. In addition, sugar beet loses its quality during long-term storage or long-distance transportation. For this reason, the places of production of sugar (sand) geographically coincide with areas of developed beet growing: Central Black Earth, North Caucasian, Volga regions, south Central region, south of Siberia and the Far East.
A similar dependence on raw material bases is observed in the location of oil mills. Since the yield of vegetable oil from sunflower seeds is 39-44% of the weight of processed seeds (depending on the processing method), they are placed in the areas of sunflower cultivation - in the North Caucasus (gives more than half of the production of vegetable oil in Russia), in the Central Black Earth Voronezh and Belgorod regions - more than 20%) and Volga (Volgograd, Astrakhan regions - 14%) regions. Closely related to the sources of raw materials canning (canning of fruits, vegetables, milk, fish), starch, butter industry, etc.
Most of the production of fish food products is provided by the Far East (Primorsky Territory, Sakhalin and Kamchatka regions) and Northern (Murmansk and Arkhangelsk regions) regions and the Kaliningrad region; canned fruits and vegetables - North Caucasus(Krasnodar and Stavropol Territories, Rostov Region - more than 40% of the country's production), Central Black Earth and Volga regions.
Industries whose enterprises gravitate towards places of consumption of finished products include industries that produce perishable goods, the weight of which, as a rule, exceeds the weight of the feedstock (bakery, confectionery, pasta, dairy industry, etc.).
The third group is made up of industries (industries), the initial stages of which are engaged in the processing of agricultural raw materials at its sources, and the final stages (packaging, bottling, etc.) are located at the points of consumption of finished products. These are the winery (factories of primary and secondary winemaking), tea (tea and tea-packing factories), tobacco (fermentation and tobacco factories), meat, flour-grinding and some other industries.
The meat industry, the largest (in terms of gross output and number of employees) branch of the food industry, produces meat, sausages, canned meat and other meat products. Enterprises specialized in slaughtering livestock (since it is ineffective to transport livestock over long distances), freezing meat, and producing canned meat gravitate to the raw material bases (areas of developed animal husbandry). The main regions for this type of production are the North Caucasian, Ural, Povolzhsky, Central Black Earth and West Siberian regions. In places of consumption (mainly large industrial centers) there are enterprises specialized in the production of fresh meat, sausages and other meat products. Their production is available in all regions, but on an especially large scale - in the cities of Moscow, St. Petersburg, Nizhny Novgorod, Samara, Novosibirsk, Rostov-on-Don, etc.
The food industry is widely represented in the CIS countries. Specialization of Kazakhstan in the production of meat, canned meat and other meat products, Ukraine and Moldova - in the production of granulated sugar, sunflower oil, grape wines and canned fruits and vegetables, the republics of Transcaucasia - tea, wine and cognac products, republics Central Asia- dried fruits.
BAKERY AND CONFECTIONERY INDUSTRY
The peculiarity of the bakery, flour and cereals, confectionery and pasta industries is the concentration of production capacities at large enterprises and the presence of a large number of small enterprises of various forms of ownership.
In the bakery industry, at 990 enterprises, and in the flour-and-cereal industry, at 380 large mills and bakeries, up to 90% of the production capacity is concentrated.
From 1990 to 2001, the production of bread and bakery products decreased by 53%, pasta - by 30%, confectionery - by 38%. At the same time, per capita consumption of bread products over the years remained at the level of 119-120 kg per year. Although bread and bakery products are one of the main food products in the diet of Russian consumers, the bakery industry remains one of the least attractive from the point of view of in terms of attracting investment from industries, and this situation is unlikely to change for the better in the coming years. This is due to the fact that Russians prefer traditional types of bread, with state regulation of bread prices, as well as with the traditional locality of production and the orientation of producers only to local markets. The bakery market has long been divided, and manufacturers, moreover, do not seek to expand the geography of sales of their products, since many managers believe that expanding sales to other regions will only reduce the already low profits.
To increase their profitability, many enterprises have decided to work in related industries, such as confectionery, and are trying to increase profits by creating their own distribution networks. This allows the most successful businesses to increase their profits by up to 40%. Still, the main problem for the bakery industry is an acute shortage of investment resources. In 2001, the growth in the production of pasta compared to the level of 2000 was 8.5%, but the production of bread and bakery products decreased by 4.7%. The volume of production in the flour and cereals industry also slightly increased - 102.3% compared to 2000.
The pasta industry in Russia in 1999 demonstrated miracles of growth on the wave of import substitution - 30% higher than the 1998 level. In 2001, the volume of production reached 740 thousand tons. Analysts believe that domestic pasta has practically reached the ceiling of demand. Imports, which occupied a significant market share in 1996-1997 - 40%, dropped sharply in 1998-1999 and now, as a rule, occupies a very humble place and specific<ниши>... After the devaluation of the ruble, many Russian factories gained momentum, investing in reconstruction and the purchase of new equipment, which made it possible to significantly expand the range and improve quality.
Now in the pasta market, according to industry representatives, there are two trends.
First, the demand for pasta stopped growing due to the aggressive promotion of related products on the market: cereals, breakfast cereals, instant noodles.
The second characteristic tendency is concentration on the market: stronger manufacturers are crowding out suppliers of low-quality products.
The production of confectionery products in 1997 decreased by 51.9% compared to 1990, and this happened despite the presence of a high production potential of domestic enterprises. The situation in the confectionery industry has become more complicated due to the fact that more than 60% of the raw materials used are imported. Due to the devaluation of the ruble, working capital has decreased several times, enterprises owe foreign suppliers for raw materials, and the supply of raw materials on credit has ceased.
In 1998, the production of confectionery products gradually began to gain momentum, and by 2002 the volume of production exceeded the 1997 level by 31%. The design capacity of Russian confectionery enterprises in total is designed for 3 million tons of sweets per year, but in reality in Russia now they produce more than 1.5 times less (taking into account factories owned by Western companies).
The confectionery industry is a highly profitable industry and is part of<десятку>budget-forming branches of the food industry. In 2000, Russians' consumption of confectionery products increased by 8%.
However, the growth of the market was able to take advantage of only western companies... The aggregate market share of domestic producers in the chocolate industry is already less than 30%.
It should be noted that the confectionery industry turned out to be one of the most attractive for both Russian and foreign investors, along with the dairy industry and beer production, since in Russia, compared to Western countries, the level of confectionery consumption is traditionally high. Every year Russians consume about 500 thousand tons of caramel, 770 thousand tons of flour confectionery and 325 thousand tons of chocolate. Consumption of confectionery by residents Western countries in general, it is decreasing, since in recent years there are especially strong tendencies towards a transition to a healthy diet with an increase in the diet of protein products instead of carbohydrate-containing ones. That is why there are so many imported products on the confectionery market, and especially chocolate, and the positions of foreign manufacturers who have organized their production in Russia at the existing capacities and have also built new confectionery factories are strong. The position of the largest Russian producers is often complicated by the problems of property redistribution and conflicts between the shareholders of the companies.
There is very intense competition between domestic and Western manufacturers on the Russian market. Moreover, two approaches to doing business can be clearly distinguished.
Russian large producers prefer to expand their presence on the market in an extensive way, buying small regional enterprises, both confectionery proper and related ones. They also strive to open more brand stores and trading houses in the regions. Our companies rely on the versatility of the assortment - the parallel production of chocolate, caramel, marmalade, cakes, etc.
Western companies, on the other hand, focus on chocolate (more expensive and profitable than caramel or cookies), and also prefer to invest serious money in promoting their own brands. From this point of view, the market strategy of a young company is very interesting.<СладКо>, which focuses on the production of the widest possible range of sweets according to traditional Russian recipes, but is going to invest not in the creation of its own chain of branded stores, but in the creation of a national confectionery brand, as their Western counterparts do. Perhaps such a strategy will allow the company to catch up with the market leader Nestle in the future.
The growth of production in the confectionery industry amounted to 9.1% in 2001 against the level of 2000. This is due to the increased demand of buyers for domestic products, although the share of imported products on the Russian market is still very high.
DAIRY INDUSTRY
In 1990, a decline in production began in all subsectors of the food industry, including the dairy industry. The dynamics of dairy industry production in 1996-2001 is shown in Fig. 5.
Over the past 10 years, the production of animal oil has been steadily decreasing (from 833 thousand tons in 1990 to 262 thousand tons in 1999). In 2000-2001, production volumes increased slightly (+ 2.7% in 2001 compared to 1999). The production of fatty cheeses decreased 2.6 times in 1990-1998.
Compared to 1990 levels, the production of whole milk products fell the most, while the production of butter and cheese did not react so strongly to the crisis. Starting from 1998, the output volumes gradually began to grow and in 2001 exceeded the 1997 level by almost 29%. The situation in the sub-industry was greatly influenced by competition from foreign manufacturers, whose products flooded the Russian market in the 90s. In general, the growth rates of dairy products in 2001 exceeded those of 2000. However, the production capacity of enterprises was used only by 24-43%.
The peculiarity of dairy production, however, like other sub-sectors of the food industry, lies in the attachment of producers to the places of production of raw materials and the short shelf life of finished products. Therefore, production is mainly local and regional. Only manufacturers who have established the production of pasteurized products with long term storage. Another option could be the purchase by large players of local industries and their modernization.
The largest player on the Russian dairy market is the company<Вимм-Билль-Данн - Продукты питания>(hereinafter - WBD). This is the only Russian dairy concern that unites several enterprises, except for the French company Danone, which has built factories in Togliatti and Chekhov. Today, WBD unites 14 dairy enterprises in Russia and the CIS countries with an annual turnover of more than $ 500 million. The company's turnover for 9 months of 2001 amounted to $ 492 million. competitor is almost 4 times less). WBD became the first company in the dairy industry to apply for a national level, which managed to create a wide distribution network, as well as the first in Russia to launch the production of yoghurts and other dairy products.
WBD now occupies more than 40% of the yoghurt market, which is 2 times more than its closest competitor. The company has the largest production facilities in Russia, managed to establish strong relationships with suppliers of raw materials during the implementation of the investment program<Молочные реки>aimed at supporting the agricultural sector near Moscow. The main component of the company's strategy is to expand the geography of production and marketing of dairy and juice products in Russia and the CIS countries. The company strives to move production closer to the sources of raw materials.
WBD's main competitors in the Russian dairy market are Danone, Pаrmalat, Campina and Ehrmann, which have huge investment opportunities. The most intense competition between these Western companies and WBD has developed in the Moscow region, since this is where they concentrated their production capacities. But, unlike the Russian manufacturer, Western companies are in no hurry to set up their production in other regions of Russia, since they operate mainly in the high price segment, and the purchasing power of residents of the regions is significantly lower than in Moscow and the region. The company's products<Вимм-Билль-Данн>is mainly focused on the middle price segment, which provides it with additional advantages when entering regional markets.
In Russia, compared to other countries, very little cheese is consumed per capita - 2-3 kg per year (in France - 15 kg, in Holland - 10 kg). Consumption of hard cheeses among other dairy products in the country is no more than 5%. Import reaches 50 thousand tons per year. The country annually exports about 2 thousand tons of cheese and cottage cheese, which mainly go to the CIS countries. However, almost no one opens new serious production of cheese in Russia. It makes no sense for Western companies to launch their own production in our country, since they simply cannot produce cheese of the same quality as in their homeland, at least because of problems with the stable quality of raw milk. Therefore, export to our country is much more profitable for them.
A significant share of the Russian cheese market, the capacity of which is estimated at $ 800 million, is now occupied by foreign producers. Domestic products retain a bad image, both because of low or unstable quality, and because of poor work with the consumer. In 2002, the main hope is placed on the large dairy producers, who will integrate cheese factories into their production or buy and renovate existing factories.
In the future, it can be expected that the demand for dairy products in Russia as a whole will grow, and the largest dairy producers will continue their integration into the regions by purchasing local production facilities. But the most successful will be those who can offer a diverse range of products at affordable prices with a clear focus on consumer groups, as well as make their products widely recognizable through advertising. One of the possible ways is to organize in the regions on the basis of existing factories such types of products that are relatively new for Russian consumers (especially for consumers outside the Central Region), such as yoghurts and foods with a high content of vitamins. It can also be expected that over time, the largest companies will also include cheese factories in their structures.
MEAT INDUSTRY
In the last decade, meat industry enterprises have been operating in conditions of a deep shortage of raw materials. With a decrease in the volume of sales of livestock and poultry in kind in 1998 in 2 times compared with the level of 1990, industrial processing decreased by 4.4 times. This is due to the reluctance of agricultural producers to hand over livestock and poultry for industrial processing due to the delay in payments for the products delivered. A significant part of raw meat is sold unprocessed. The low level of provision of processing enterprises with raw materials, unresolved issues of payments and mutual debts between enterprises and suppliers led to a decrease in the production of meat and meat products.
The reduction in meat production took place during 1990-1999. The sharp decline in the production of domestic meat products was caused by a reduction in the livestock population. The years 1998-1999 became the most difficult for the enterprises of the meat industry, and a certain rise in production was outlined only in 2000. In 2001, the production of category I meat and by-products exceeded the 1999 level by 11%, but remained below the 1998 level. The output of sausages increased by 24% in comparison with 1999, meat semi-finished products - by 29%.
In conditions of a critical shortage of raw materials, the enterprises of the sub-industry were forced to direct efforts to increase the share of finished meat products with a higher added value in the structure of output (70% of meat resources are sold in the form of sausages, canned meat and semi-finished products), as well as to develop a competent development strategy, which is aimed at reorienting production towards the production of products most demanded by consumers, expanding the range and reducing the cost per unit of production in order to strengthen competitive advantages over small manufacturers and secure a larger market share.
Despite the reduction in the production of meat and meat products by domestic enterprises, the situation with the provision of the consumer market remained relatively stable, which is associated with the entry of cheap imported products into the Russian market. According to the data provided by the President of the Russian Meat Union M. Mamikonyan, European meat in different periods was 25-40% cheaper than Russian meat.
In addition, the situation was complicated by the Russian importers themselves, who by any means sought to bypass customs barriers. In addition, domestic producers themselves switched to using cheaper imported raw materials. Large meat processing plants (MPZ) have almost completely switched to imported meat (in Moscow, the share of imported raw materials in processing was 70-90%), but it is not enough to fully utilize production capacities. Therefore, at the moment, the capacities of meat processing enterprises are on average loaded only by 30-40%. As a result, in recent years, the meat-processing industry has found itself in the strongest dependence on imports.
In general, the situation in the industry will develop in the future according to one of the options: the gradual expansion of large manufacturers who have managed to secure their own reliable raw material base and thereby benefit from production costs compared to enterprises importing raw materials to other regions by purchasing and gaining control over local producers or maintaining the current distribution of power, characterized by a low degree of industry concentration.
It can be expected that with increasing incomes of the population, the demand for meat products will grow, especially in the regions, but at first the consumption of inexpensive poultry meat will increase, and only then, if the trend continues, it will gradually replace it in the consumption structure with animal meat. At the same time, consumers will begin to pay more attention to the ratio of price and quality of products and demand a diverse range of products from manufacturers.
LIQUOR AND BEER INDUSTRY
In the early 90s, as a result of the weakening of state control over the production and circulation of ethyl alcohol, alcoholic and alcohol-containing products and the formation of a large number of enterprises of various forms of ownership in the alcohol market, the share of illegal production increased. At the same time, the production volumes of official manufacturers decreased. The largest decline in production volumes was noted in 1996: alcohol production amounted to 45 million decaliters, vodka and alcoholic beverages - 69 million decaliters (40 and 30% of the 1990 level, respectively).
1993-1999 characterized by a decrease in the production of alcohol and alcoholic beverages due to the fact that the Russian market was swept by a wave of imported products.
A steady decline in the production of ethyl alcohol, vodka and alcoholic beverages was observed until 1998, when production volumes amounted to 62% of the 1990 level. The upward trend began to appear in 1999, when the production of vodka and alcoholic beverages almost reached the level of 1990. The 1998 crisis and the reorientation of consumers to domestic products allowed domestic producers to stabilize production. Since these sub-sectors operate on domestic raw materials, it was easier for them to increase output, since the consumption of products of the alcohol and alcoholic beverage industry in our country remained practically at the same level. But in 2000 there was again a slight decrease in production volumes.
Grape wine production also fell sharply by 1997 and was 17% compared to 1990. Also, the volume of cognac production has significantly decreased (more than 6 times). In the wine industry, as a result of a sharp reduction in the production of its own grape raw materials and import supplies, the existing bottling capacities are used only by 20-25%. Nevertheless, in 1999 the volume of production of grape wines was already 26% of the 1990 level, and in 2001 - 35% (for brandies - 24 and 35%, respectively).
However, the main problem of wine producers - the lack of raw materials - still remains unresolved. The areas of domestic vineyards are too small to fully utilize all available capacities. Due to the lack of funds for the purchase of fertilizers and other material resources in an incomplete volume and out of time, agrotechnical measures are taken to care for the vineyards. In 2000, the gross grape harvest amounted to 279 thousand tons, which is 45% higher than in 1998, but 2 times less than the 1991 level.
The increase in the excise tax on wine drinks and wines also had a significant impact on the decline in production volumes. Due to the lack of domestic raw materials, foreign supplies increased. Also, the material and technical base of the industry continues to weaken. Due to rising prices and lack of investment, enterprises are unable to purchase the necessary machinery, equipment and special machinery. The depreciation of fixed assets in the alcohol and alcoholic beverage industry reached 30-50%, which led to a decrease in the technical level of production, a drop in labor productivity and a violation of technological regimes.
The most successfully developing industry can be considered the production of beer. Although its output also declined in 1991-1996, from 1997 producers began to sharply increase production, so that in 2001 it exceeded the 1990 level by 87%. The average rate of annual growth in the industry in 1997-2001 was 25%. This is mainly due to the fact that, in comparison with Soviet times, the structure of alcohol consumption by Russian consumers has changed significantly, and it continues to change.
The Russian beer market is not only one of the largest in the world, but also very promising. Since 1996, its volume has more than doubled - from 210 to 505 million decaliters. Now the average resident of our country drinks 37-40 liters of beer a year. In Moscow and St. Petersburg this figure is higher - more than 50 liters.
In the brewing industry, like no other, the positions of foreign manufacturers are currently strong. Over the past 5 years, Western companies have invested about $ 2 billion in Russian brewing.Since the mid-90s, 4 Western giants - Baltic Beverages Holding (BBH), Sun Interbrew, SAB and Efes Beverages Group - have bought or built a total of 20 enterprises, installing the most modern equipment on them. These companies now control over half of the market. Not a bad chance to compete with the western beer giants at the Kazan plant. Almost all the rest of the 296 breweries in Russia (2 years ago there were more than 310) either stopped developing altogether, or are rapidly degrading. Already, 15% of medium and small breweries are on the brink of survival and will leave the market in the next 2 years, unable to compete with their more successful colleagues who are constantly investing in production. The situation of small producers became even more complicated with an increase in the excise tax on beer in January 2002 (up to 1.12 rubles per liter), which made their work extremely unprofitable.
According to the forecast of the Union of Russian Brewers, the beer market will grow in the next 5 years, although not as fast as before. According to various estimates, the saturation of the Russian beer market may come either already in 2003, or later - by 2007. Beer consumption throughout Russia in 2-3 years can grow up to 50 liters per person per year, 870 million decalitres of beer will be sold annually against the current 600 million, and the market will be divided between the 5 largest producers.
In anticipation of this significant growth, industry leaders are looking to expand their manufacturing capacity by expanding and modernizing existing plants and building new plants, and to secure customers through aggressive advertising campaigns. At present, the largest beer producers intend to expand their production capacities so that by 2004 the annual beer production could be increased by 170 million decaliters, and in 2003 - to double the current level.
In conclusion, we can say that the overall situation in the food industry is very ambiguous. To maintain the emerging trend of growth in production of basic types of products, enterprises need to take active measures to strengthen raw material base, develop a competent marketing policy, improve production technology, which will require, first of all, the skillful use of financial assets. In general, the chances of successful further development will be higher for those enterprises that will be restructured and become part of large industry holdings, which will allow them to improve the quality of management, as well as open access to borrowed resources for development from credit institutions.
