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The article provides an economic analysis and forecasting of the dynamics of the main indicators of the functioning of business entities in the food industry of Ukraine. On the basis of the performed analysis, the key obstacles to the organization of logistics activity processes, which are connected with the full-scale invasion of Russia on the territory of Ukraine, have been determined; unstable political and economic situation; threats to energy and national security; deterioration of the foreign economic situation and investment climate; blockade of seaports; limited amount of financial resources; damage to infrastructure facilities; the growth of pollutant emissions; insufficient use of digital and information and communication technologies. It has been substantiated that in order to eliminate the listed barriers, it is expedient to form the proper infrastructural support for the organization of logistics activities of food industry enterprises based on the creation of a cluster structure as a form of cooperation between authorities, institutions of critical infrastructure (transport, logistics, innovation, information, agro-industry, food, etc.), institutions and organizations of the business, scientific and educational environment. It has been established that for this it is necessary to define such appropriate institutional, organizational and financial conditions as the improvement of regulatory and legal regulation of the development of the food industry, the agro-industrial complex, the transport sector and the organization of logistics activities; introducing changes and additions to the Concept of creating clusters in Ukraine, regional development strategies until 2027 regarding the creation of cluster structures as a business entity in the food industry; development of the Strategy for the comprehensive development of the food industry in the economic regions of Ukraine, taking into account the specifics of their functioning; development and implementation of organizational, economic and financial mechanisms for managing cluster development in the food industry using circular economy tools, green logistics, digital technologies and information systems; development of the Concept of the development of critical infrastructure in the context of the restoration of the food industry in the context of the strategy of post-war development and resilience of the national economy of Ukraine. [ABSTRACT FROM AUTHOR]

The article is devoted to the study of the place of residues and waste in the food industry in Ukraine's foreign trade of agri-food products with the wide use of methods and techniques of statistical analysis. The study found that in agri-food exports (commodity groups 1-24), the proceeds from the sale of residues and waste (commodity group 23) are in the fourth place after cereals, seeds and fruits of oilseeds and fats and oils of animal or vegetable origin. And in the composition of finished food products (commodity groups 16- 24), residues and waste are the main type of product, which accounts for 46.3%, which is a certain phenom)enon, especially compared to a number of EU countries, where this figure is within 9,3 - 14.5%. The carried out analysis explains such a significant place of food industry residues and waste in the country's commodity exports by the fact that more than 80% obtained in the production of these products is exported and a smaller part is used in domestic animal husbandry, which leads to a shortage of feed and stagnation of this important branch of agriculture. The commodity structure of residues and wastes of the food industry shows that the basis of exports in this commodity group are residues and wastes of the oil and fat industry, and primarily sunflower seed processing products. In terms of the sale of these residues and wastes, Ukraine has been a leader in the world market in recent years with a share of over 60%. In Ukraine's foreign trade with food industry residues and waste (export-import), the export component significantly exceeds the import component, and the import-export coverage ratio is in the range of 5.67-6.47. On the contrary, in a number of EU countries, Belarus, imports exceed exports, and the importexport coverage ratio is 0.51-0.76. This circumstance contributes to the development of animal husbandry, strengthening its fodder base, increasing the production and export of livestock products - commodity groups 02 and 04. The study concludes that the export orientation in Ukraine's trade in food industry residues and waste in terms of the entire trade in agri-food products is not productive, as it causes a reduction in livestock production, a decrease in exports, and a significant increase in imports, for example, milk and dairy products, especially in recent years. The conclusions provide recommendations on the development of foreign trade in food industry residues and wastes, provided that domestic animal husbandry and its industries are fully provided with sufficient feed resources. [ABSTRACT FROM AUTHOR]

The article researches the theoretical and practical aspects of the application of modern tools of technological entrepreneurship and the study of their individual types at small business enterprises and the food industry in modern conditions in order to ensure the effectiveness of their functioning and development. On the basis of theoretical generalization and research on the practical development of enterprises, the necessity of applying the method of customization of production at small business enterprises in the food industry to solve the important scientific and practical problem of ensuring the development of production and the efficiency of the functioning of small business enterprises in the food industry based on the tools of technological entrepreneurship has been substantiated. It has been proven that a technological entrepreneurship is an entrepreneurship in the field of technology, where enterprises of this form of organization build their own business around innovations in products or services that they produce and provide, or in business processes, as well as on the basis of attracting venture capital investments from private investors, and from venture capital funds and direct investment funds, if a small business enterprise has been operating and developing for a long time. The use of customization as a tool of technological entrepreneurship for the development and efficiency of the functioning of small business enterprises in the food industry in modern conditions has been proposed. It has been determined that the customization tool is an effective method of marketing activity for food industry enterprises and its task is to create in the client (consumer) the feeling that the product is unique, created personally for this client and has unique characteristics and fully satisfies his personal needs. It has been proven that customization at small business enterprises in the food industry is the most ideal and is in close interaction between the stages of the process: "producer - supplier of goods (services) - client (consumer)". The classification of customization for small business enterprises in the food industry according to the scope of coverage and qualitative features has been carried out, which is structured into individual and mass and standardadapted, respectively [ABSTRACT FROM AUTHOR]

The use of modern science-intensive innovative energy-saving technologies and equipment is a necessary condition for the successful existence of industrial enterprises. The relevance of the use of cavitation technologies is determined by the effective use of energy in processes related to the processing of liquid heterogeneous dispersed systems for the intensification of mechanical and physico-chemical effects at the stages of dissolution, mixing, dispersion, homogenization, extraction, emulsification, sterilization, and others. The development and application of cavitation technologies and designs of hydrodynamic cavitation devices is possible in various industries. The purpose of the article was to analyze and generalize the existing experience of using cavitation technologies and equipment in the food industry. It has been proven that devices using the phenomenon of hydrodynamic cavitation are characterized by significant prospects. Their use makes it possible to increase the intensity of influence during the processing of complex dispersed systems and improve the physical, chemical and biological characteristics of food products, such as: increasing the total amount of soluble solids, the stability of suspensions and emulsions; preservation of a significant amount of biologically active substances and vitamins; increasing antioxidant activity, increasing the degree of protein hydrolysis, inactivation of unwanted microorganisms and enzymes, etc. Cavitation technologies and equipment are successfully used for the production of milk, yogurt, fruit and vegetable juices, pectin, carotene, and tannin. A very promising direction is the use of hydrodynamic cavitation in technologies for the valorization of lignocellulosic biomass. Cavitation effects allow conducting high-quality disinfection of natural and wastewater without chemical reagents therefore, they are widely used in the food industry for disinfection, sterilization and aeration. [ABSTRACT FROM AUTHOR]

Modern technologies, especially drying processes, are energy consuming. Also, the main tasks in the development of heat technology in the food industry is to reduce energy costs for the dehydration process. Such scientific developments will make it possible to increase the level of energy security of the state and the competitiveness of the national economy, to reduce Ukraine's dependence on imported energy in general. Due to the spread of diseases such as cardiovascular disease, cancer, changes in heart muscle, poor digestion, impaired reproductive function, the main task of food industry workers is to replace as much as possible in the finished food synthetic flavors, dyes for natural. Today in Ukraine there is not enough production of vegetable raw materials in powders that allow to preserve the quality of raw materials. Modern methods of obtaining red beetroot powder make it possible to keep betanine at the level of 50-70% in the final product. Therefore, the development of new methods and improvement of existing technologies for drying red beetroot in order to obtain a natural dye is important and significant. The main raw material, that has a high content of betanine with antioxidant properties is red beetroot. This culture is traditional in the diet of the population of Ukraine. An important emphasis in the processing method of drying antioxidant raw materials is to reduce energy consumption for the dehydration process, the maximum preservation of biologically active substances and reduce the cost of the final product. The benefit of natural antioxidants is that they are able to react with free radicals, neutralizing their harmful effects on the human body. Red beetroot is one of the few crops that contains betanine - a product of enzymatic decomposition of choline, which plays an important role in metabolism in the human body. This article presents waste-free energy-efficient heat technology for antioxidant red beetroot-tomato dye and tomato seeds. Thanks to the use of tomato pulp and peel as a natural stabilizer of betanine and two-stage convective drying, we obtain high-quality seed material and powdered natural product, which due to the high content of carotenoids, pectins, fiber, betanine, micro- and microelements can be used in therapeutic and prophylactic balanced diet. Red beet-tomato antioxidant dye improves the structure and consistency of products, gives color to products, increases their biological and nutritional value and can be widely used in the production of therapeutic and prophylactic purposes. [ABSTRACT FROM AUTHOR]

The article examines the issues of the current state of foreign trade in finished food products. It has been established that in the context of a significant increase in the export of agro-food products, the share of finished food products, that is, products with high added value, is gradually decreasing in its composition. The completeness of the study is based on the use of methods and techniques of the economic analysis. The paper proposes in all aspects of the study to use the division of finished food products into two parts depending on their final purpose: human food products (commodity groups 16 - 22) and products that are not such (commodity groups 23 - 24). This approach makes it possible to establish that the export of finished food products is growing only due to a significant increase in sales of products that are not used in human nutrition - residues and waste from the food industry, tobacco and industrial tobacco substitutes. In recent years, it has been the main component in the export of finished food products. Imports of finished food products, which are growing much faster than exports, food products dominate, which may indicate insufficient food production and emerging problems of supplying the domestic market. Studies of the geography of finished food products flows show significant changes - the CIS countries have given way of the largest importer to the countries of the European Union and Asia. In the course of the analysis, the features of export-import operations in individual regions of the world were established, taking into account changes in the commodity structure. An assessment of the effectiveness of foreign trade in finished food products has been given. It has been concluded that the result of export-import transactions with human food products is a negative balance, which is covered by a significant positive balance in trade in goods of commodity group 23. The study shows that the formation of a negative balance in food products trade takes place due to differences in the quality and nomenclature of exported and imported products, as a result of which import prices significantly exceed export prices. In addition, the growth of imports of a number of goods occurs in the context of a decrease in domestic production and related exports. The negative balance in recent years has reached such volumes that it is realistic to speak only of a decrease in this amount. On the basis of the research carried out, recommendations have been presented for increasing exports and reducing imports for goods of some commodity groups. [ABSTRACT FROM AUTHOR]

Modern technologies, especially drying processes, are energy consuming. Also, the main tasks in the development of heat technology in the food industry is to reduce energy costs for the dehydration process. Such scientific developments are a way to a competitive economy and energy independence of Ukraine. Due to the spread of diseases such as cardiovascular disease, cancer, changes in heart muscle, poor digestion, impaired reproductive function, the main task of food industry workers is to replace as much as possible in the finished food synthetic flavors, dyes for natural. In Ukraine, vegetable production prevails over its consumption. Processing by drying and obtaining a powdered product is almost absent. Modern methods of obtaining beetroot powder make it possible to keep betanin at the level of 50-70 % in the final product. Therefore, the development of new methods and improvement of existing technologies for drying red beetroot in order to obtain a natural dye is important and significant. Red beetroot have a high content of betanine with antioxidant properties and are traditional in the diet of the population of Ukraine. Since drying is an energy-intensive process, reducing energy costs for the dehydration process and maximum preservation of biologically active substances and reducing the cost of the final product is relevant. The benefit of natural antioxidants is their ability to react with free radicals, neutralizing their detrimental effects on the human body. Betanine is a red food coloring, derived from red beetroot, and can be used in the production of ice cream, confectionery, and powdered soft drinks. This article highlights the waste-free energy-efficient heat technology for the production of antioxidant red beetroot-tomato dye and tomato seeds. Due to the use of tomato pulp and peel, which contain organic acids and act as a dye stabilizer during drying with the specified modes. We get high-quality seed material and powdered natural product, which due to the high content of carotenoids, pectins, fiber, betanine, micro- and microelements can be used in therapeutic and prophylactic balanced nutrition. [ABSTRACT FROM AUTHOR]

The article presents the main strategic imperatives for managing changes in investment processes in the food industry. Conceptual approaches to the formation of strategic imperatives for managing changes in investment processes in the food industry have been substantiated. The successful implementation of strategic objectives depends on ensuring the sustainable development of the food industry on the basis of knowledge-intensive approaches and innovative solutions. The main directions in this sphere are: development of essentially new technologies and the equipment; creation of modern principles of food combinatorics of production technologies on the basis of the newest achievements of genetics, microbiology, nanotechnologies and computer science; improvement of biotechnological processes of processing of agricultural raw materials; creation of biocatalytic and biosynthetic technologies of production of functional foodstuff with use of biologically active additives of immunomodulatory, antioxidant and biocorrective action; development of scientific bases of lifelong formation of the set qualitative and functional characteristics of raw materials of an animal and vegetable origin; development of an integrated system of monitoring, management, control, monitoring of safety and quality of raw materials and finished products. The evaluation of the effectiveness of the implementation of certain strategic measures should be carried out on the basis of the use of target indicators that allow tracking the dynamics of investment processes in the development of the food industry. Successful implementation of the above strategic recommendations to increase the investment activity of food companies, taking into account the identified conditions and factors of their development will significantly improve the supply of modern equipment in the required quantity of higher quality; increase production and sales of services; activate the attraction of investment resources from non-state sources in the development of innovation infrastructure, reconstruction of enterprises; increase the technical and technological level of production; significantly increase the competitiveness of products through investment changes. [ABSTRACT FROM AUTHOR]

Purpose. The purpose of the article is to study the rational operation of the hot-wire anemometer in accordance with the dynamic characteristics and measurement errors, when implementing the process of drying raw nuts in an industrial microwave chamber. Methodology. The technique of studying the informative parameters of the heat flow was used to determine the rational mode of operation of the hot-wire anemometer and to reduce the time of heat treatment of nut raw materials. Results. The characteristics of the thermal transient process of drying raw nut materials in a microwave chamber are investigated. Theoretical substantiation and an algorithm for determining the dynamic characteristics of the hot-wire anemometer under the external sinusoidal effect of the heat flow temperature are given, algorithms for determining the instantaneous values of the temperature increments of the hot-wire anemometer sensitive element in the process of drying nut raw materials are given. On the basis of the general theory of errors of indirect measurements in the investigated range of variation of the rate V of the heat flow, the values of the relative systematic errors of indirect measurements of the rate of heat flow in the range from 10 to 40 m / s were determined. It was found that in accordance with the dynamic characteristics and measurement errors when blowing a moving heat flow of nut raw materials, the most rational is the mode of constant resistance of the hot-wire anemometer. Solutions of the differential equation describing the dynamic heat process when the temperature of the moving heat flow changes according to the periodic law, i.e. stationary, non-stationary and complete. The results of calculating the constant times of the hot-wire anemometer thread τп and τmп of the moving heat flow, respectively, were τп = 0.59 s and τmп = 0.6 s, the time constant of the hot-wire anemometer is practically commensurate with the thermal time constant of the moving stream blowing over the nut raw material. Scientific novelty. It consists in the fact that the theoretical position of the hot-wire anemometer has been further developed in the direction of researching the characteristics of the thermal transient process of processing nut raw materials, all this makes it possible to determine the ranges of changes in the signals of the thermal device, which correspond to the ranges of change in the informative characteristics of the moving heat flow, and also allows the selection measuring equipment, establish rational operating modes of hot-wire anemometers and automated devices that use them in accordance with errors and sensitivities. Practical value. The proposed algorithms for determining the informative parameters of the heat flow in the study of the transient process of heat transfer from the moving air flow to the sensitive element of the transducer, the results of the errors in measuring the velocity V of the moving heat flow, make it possible to calculate, design and create measuring automated devices that use hot-wire anemometers in food and processing industry, instrument making and chemical engineering. [ABSTRACT FROM AUTHOR]

Organoleptic, physicochemical and microbiological indicators of raw milk and skim milk are defined and presented in the materials of the article. The expediency of using as a lime and walnuts honey as a filler is substantiated in the article materials in the production of milk-based cheese dessert. In today's market competitiveness, dairy products of dessert use are gaining in popularity. In most of the range of cheese desserts are dairy products made on the basis of sour milk cheese with added sugar or other sweeteners, food additives, stabilizers, fillers and the like. Dietary properties of cottage cheese desserts are that they improve metabolism, stimulate the removal of gastric juice and increase appetite. The main innovation in the food industry today is the creation of useful, natural dairy products. As the market analysis shows, the modern consumer responds positively to the low and average fat content of the product, short shelf life, enrichment with various natural nutritional supplements. It is established that the addition of honey and walnuts as additional vegetable raw materials is necessary to increase the energy value of the finished product. Dietary properties of cheese desserts improve metabolism, stimulate the removal of gastric juice and increase appetite in consumers. The list of Ukrainian producers of cheese desserts is given. The recipe for milk-based cheese dessert with honey and walnuts has been developed. As a result of the experimental studies, organoleptic, physicochemical and microbiological indices of the cottage cheese dessert with fillers were determined and it was established that all these indicators correspond to the normative quality indicators for cottage cheese desserts. It is determined that cheese desserts are characterized by good consumer properties, have a thick consistency, high nutritional and biological value. A laboratory sample of the developed technology of milk-based cheese dessert with the addition of honey and walnuts was tested at the department of dairy technology, oil and fat products and cosmetics of the Odessa national academy of food technologies. [ABSTRACT FROM AUTHOR]

Modern technologies of production of oilseed fat products involve filtration using viable clays. Depending on the technology, 12-15 kg of bleaching clay are used per 1 ton of vegetable oil. Every year, about 80 tons of waste clay accumulates at the oil refinery with a capacity of 100 tons / day of oil. Depending on the technological process, the oil content in the bleaching clays after their mining can reach 65%. This sorbent is used once, so it is accumulated in large quantities at combines as a by-product. This material is classified as hazard class IV for its self-ignition ability. Therefore, the issue of solving the problem of its utilization is relevant. And biotechnological processing of these wastes into useful products is the most expedient and effective in terms of energy-efficient, ecological and economic requirements. The article deals with the state of the Ukrainian market, the classification of waste of the oil and fat industry, the directions of low-waste and non-waste technologies. The biotechnological potential of microbial lipases is shown, perspective and expediency of application of biotechnological method of utilization of fat fraction of waste using enzyme preparations. The conditions of fermentolysis of the waste of hydrogenated fat and margarine production of Rhizopus japonicus lipase, in particular its thermal stability, are considered. The obtained results of the study indicate the prospect of hydrolysis with Rhizopus lipase. It has been established that the content of free fatty acids in the hydrolyzate reaches the level of saturation after 72 hours of enzymatic hydrolysis, and the concentration of triglycerides is reduced to a minimum value. The thermal stability of lipase Rhizopus japonicus reaches a maximum at 40 ° C. The results of research should be used to improve the technology of processing waste oil and fat industry food and processing industries. [ABSTRACT FROM AUTHOR]

The article deals with the theoretical bases of the composition of the state regulatory mechanism of activation of innovative processes in certain institutional links of the food industry of Ukraine. The strong and weak regulatory levers which form an innovative climate in the agro-food sector of the country have been defined (through the criterial basis of the world recognized Global Innovation Index, which consists of the indicators of institutions development, human capital and research, infrastructure, market development level, business development level, knowledge and technology level, and creative activities). It has been investigated that the innovative activity of enterprises in Ukraine is characterized as such, and it does not correspond to the current level of development of innovative processes in the countries for which innovative development is the key vector of economic strategy. The presence of a large number of problems in ensuring the competitiveness of food products in the domestic and foreign markets, as the Agreement on the Ukraine-EU Association signed and ratified, necessitate the government regulation and stimulation of the development of innovative activities of food industry enterprises. Provision of competitive products will be an incentive for increasing the presence of food products in foreign markets, significantly improving the structure of exports of products. Prospective directions of perfection of state regulation of innovative development of the food industry of Ukraine has been grounded and the corresponding branch priorities has been identified using the author's approach. It has been concluded that innovation-oriented development of the food industry will help to balance the nutrition of Ukrainians and ensure implementation of the Sustainable Development Goals by 2030 (20152030), approved at the UN Summit in September 2015. So, overcoming of the contours of latent hunger, increasing of population incomes and overcoming the of high poverty rate is a strategic direction for Ukraine in the future. [ABSTRACT FROM AUTHOR]

The aim of the article is to analyze the scientists work for the formation of the concept of categoricalunit "Competitiveness", its classification, as well as objects of its research in order to identify possible future prospects for the development of the food industry, including small businesses and ensuring their competitiveness, its management on Ukrainian domestic market. Researches show that a lot of scientists and economists is dedicated to, whether their scientific works defining the essence of competitiveness, its classification, forms and types. The category of "competitiveness" in the studies of both Ukrainian and foreign scientists treated differently and is a broader concept, which does not have a uniform approach in determining both the nature and types of. The study used the methods of comparative analysis (analysis of approaches to the formation of the concept of a category "competitiveness", "the company's competitiveness", "competitiveness of small businesses"). Studies have confirmed that for the proper presentation of the results of each business, you must have a high level of competitiveness of enterprises and products. For the future prospects of the effectiveness of it is of small food businesses in the Odessa region, and to ensure their competitiveness and its management in the domestic market of Ukraine conducted the "competitive" category, improved definition of the essence, "the competitiveness of small businesses." To ensure the competitiveness of small businesses is necessary to study its methods of assessment and establish a system of its management, which requires further study. [ABSTRACT FROM AUTHOR]

The paper looks into one branch of Ukrainian economy - the food industry. It is established that marketing activities of food industry companies have some specific features, namely mismatching of an agricultural performance period and production time; a perishable nature of products, which necessitates tight time frames of storage and sales; production focus on the direct consumer; a high level ofmaterials consumption of products released, which requires a large quantity of feedstock as well as high qualification skills and expertise from workers. The activity of a domestic bakery is described. It is determined that the complexity of its production processes and increased information flows requiring in-line processing for acquisition of appropriate data served as a basis for introduction of the special 'Marketing' software by its Marketing Department. The conducted analysis of the information product allowed to establish that the user of the above software maintains routine accounting and control of product supplies. To that end, information is processed, parameters related to production and supplies analyzed. The software significantly improves operational efficiency owing to an increased number of accountable factors and reduced decisionmaking time. That bundled software however makes no provisions for development of a unified integrated management system, which reduces the company operating efficiency. It is established that to date there are many information systems available for food production automation, the Oracle E-Business Suite-based technology, developed by TopS BI, among them. It was offered for application at the food enterprise in question. The above system allows to automate production planning and management processes at various levels: fromdaily shop planning and management with step-by-step product quality control to scaled-up calendar planning of production, including that for a group of enterprises. [ABSTRACT FROM AUTHOR]

The article focuses on several important issues related to the process of adapting to new and constantly changing economic conditions of the food industry. The work analyzes the problems of further improvement of the management capacity of sustainable development of enterprises of food industry of Ukraine. Characterized by the concept of sustainable development and its importance for the future functioning of the food industry. Researched enterprise as a complex production system, and the control object. Highlighted the major factors that allow domestic food industry to adapt to changes in environmental conditions. Analyzed the concept of economic and adaptive potential of the company and disclosed their relationship. The approaches to building an adaptive management system in the enterprise. Investigated the current state and development dynamics of enterprises for the production of the main types of food products. Characterized by export potential of food industry of Ukraine. The role of scientists of the Odessa national аcademy of food technologies in the growth of economic efficiency of poultry meat production and increase export opportunities. It is noted that the sustainable development of the food industry is only possible through the mobilization of its internal resources, improve production efficiency and the appropriate level of resources. The attention that the food industry should not only produce products, but also become the integrator in the food industry as a whole. It is noted that the capacity of sustainable development - strategic goal of the functioning of the food industry. It is concluded that the adaptation of the food industry depends primarily on the effective use of domestic resources potential and effective adaptive management [ABSTRACT FROM AUTHOR]

Innovative activity is an integral component of industrial and economic activities of the food industry, oriented the updating and improvement their of the productive forces and the organizational and economic relations. It aims at the creation and attraction of external environment of innovation, which would affect the increase of competitiveness, strengthen of market positions, and would ensure the prospects development of the enterprise.In this article the present state and the main tendencies of innovative activity of the enterprises of the food industry and their place in the industry of Ukraine is considered, the main problems of innovative development reveal. This article discusses the current situation and the main trends of innovation activities of the food industry and their place in the Ukrainian industry, the basic problems of innovative development. The author was analyzed innovation activities of the food industry, showing the sources of financing of innovative activity. The considered the food industry during the years 2005-2013 was carried financing of innovation, mainly from own funds. Analysis of the status of internal sources financing of innovative activity in the food industry showed that in spite of the presence in them reserves, these sources are not enough for the scale technical and technological modernization of enterprises, even under condition their future increase in. The author has offered the directions of development of management of innovations at the enterprises and options of improvement of a control system of innovations for the purpose of increase of efficiency of innovative activity of the enterprises of the food industry. [ABSTRACT FROM AUTHOR]

The aim of the article is to analyze the work of scientists estimated effectiveness of the company and the creation of their associationsand the formation of a system of indicators to assess the effectiveness of this to ensure their effective functioning in modern conditions. During the research used the methods of: the system analysis, comparative analysis (analysis of approaches to an estimation of the effectiveness of both separate enterprises and their associations, and the advisability of their creation); system analysis and synthesis (for the formation of a system of indicators to assess the efficiency of the enterprise as a whole and their associations); methods of theoretical generalization (for the research and selection of the conceptual apparatus of categories "private enterprise activity", ^wn operating activities of the enterprise " united activity of the enterprise, "justification formed by the system of indicators” to assess the efficiency of enterprises and their associations). The investigations confirmed that the scientific publications of scientists devoted to assessing the effectiveness of activities, as a separate enterprise, and their associations, have confirmed many different approaches designed that can be used for their assessment tools in order to ensure the effectiveness of their activities, but can also be used other methods such as a method of estimation of persistence of the company proposed and justified by the author. To evaluate the effectiveness of their own enterprises and their associations, a system is, exponent, which should cover not only its own activities of the enterprise and its separate kinds but also to estimate the effectiveness of the functioning of each of the plurality of companies that make up the agribusinessformation and activities of the entire association as a wholetaking into account the actions the principle of transparency.. Scientific novelty consists in the development and formation of the system of indicators for assessing the effectiveness of enterprises, in particular the food industry and their associations, which are highlighted the category "private activity of the enterprise" and "united activity of the enterprise." The results are aimed at ensuring the effectiveness of functioning and competitiveness of the domestic producers of food products and food and economic security of Ukraine. [ABSTRACT FROM AUTHOR]

In the article the state and efficiency of functioning of the food industry of Ukraine in the example of Odessa region, as strategic and one of the most perspective components which noticeably influences state of the economy of Ukraine is considered. Effective activity of the enterprises of the food industry is capable not only to increase the budget of the state, but also to create internal food security, to provide social aspects of its functioning. Problems in this branch in Odessa region, first of all are connected with insufficient financing, unstable situation in the country and economic crisis. For the assessment of the enterprises of the food industry, efficiency of their activity and competitiveness, are applied certain systems of indicators the internal and external factors influencing the activity of the enterprise are considered. Researches show that a great number of the Ukrainian scientists-economists devoted their scientific works to the option of the most effective systems of indicators thanks to which it is possible to make the full and qualified standard of activity of the enterprises. In this article private indicators were used, in the calculation the data were taken from statistical year-books for few years. Proceeding from data of the carried-out analysis, the partial indicators characterizing activity of the enterprises of the food industry of Odessa region show their unsatisfactory and not stable state, existence of a large number of the unprofitable enterprises, including small business enterprises in the presence though positive profitability of operating activities, but not high level, negative financial result of activity of the enterprises to the taxation that is caused by negative result from financial and other usual activity at positive financial result from operational. It is necessary to use the system of indicators chosen proceeding from features of object, the directions and methods of research, and also the expected results and control methods of their achievements that demands further researches, for an obespechivaniye of efficiency and competitiveness of the enterprises of the food industry of Ukraine including Odessa region. The main task in this branch for the enterprises of the food industry in Odessa region, is preservation and development of already available enterprises, improvement of a control system of efficiency of their activity, management and competitiveness. [ABSTRACT FROM AUTHOR]

Purpose. To indicate the problems and tendencies of the modern Public Aliment Market and its influence on competitiveness and profitability. Method. The use of general scientific and special methods of research, such as: analysis, synthesis, comparison, grouping, analysis of the set of dynamics. Results. During the research of Market: indication of external factors, which decrease the competitiveness with the purpose to increase profit. Practical significance. The possibility of getting high indicators of profitability and avoiding losses. [ABSTRACT FROM AUTHOR]

Purpose. The purpose of this research is to determine the main principles of the market confectionery industry, especially marketing activities and identify the factors what influencing on this development. Practical value. Modern development of market economy in Ukraine is in an unstable outdoor environment. Is a need to overcome the problems of adapting to constantly changing of enterprises. The major problems of any enterprise are: winning of sustainable market position, increase of market share, improve the enterprise. In view of the above, the effective implementation of marketing activities is becoming an important factor for success. With marketing objectives can be implemented all the major stakeholders of the enterprise (owners, shareholders, staff, etc.) Background research. The market economy necessitated a reorientation of production and sale of goods to satisfy the needs and demands of consumers. The modern Ukraine economy places new demands to conduct of enterprises in the market. One of the important features of the economic activity of enterprises and organizations in the confectionery industry now is determined that there is a constant in increased competition. In view of that the market for confectionery dynamically developing enterprises should quickly solve the adaptation of tactics and strategies to the market trends. Objects and methods of research. The object of study is the confectionery market of Ukraine. Note that the importance of marketing in the enterprise - the question is very complex and ambiguous. This is evidenced by works of Harkavenko S. [1], F.Kotler [2] S. Skybinskoho [3] and others. These researchers use different approaches to the characteristics of marketing activities and coverage of the situation on the market. However, the specifics of the marketing activities of the enterprise in a competitive environment in the confectionery market in the scientific literature are not sufficiently covered. Results. The study of marketing activities of enterprises was identified trends of confectionery market, stable industry that provides nine Ukrainian enterprises and the possibility of entering the most powerful producers on new markets. [ABSTRACT FROM AUTHOR]

When oil and biodiesel are extracted from rapeseed, secondary derived products are formed, which are not used effectively at the moment. The article deals with the problems of possible their use in food industry. During food product preparation for special dietary consumption we used electrophysical (processing by hydroelectropulse) and physical (drying, grinding, steam treatment) processing of raw materials. Through the developed technology for rapeseed cake processing, we received raw materials suitable for use in food industry. On the basis of these raw materials, the «Nutrition product for special dietary consumption "Ripakovyi"» was developed. It is a part of rapeseed meal obtained from the seeds with low content of glucosinolates and erucic acid processed by hydroelectropulse dried in the cabinet oven or in the convective dryer, crushed and disinfected based on a developed soft technology for biologically active substances conservation. The production of this product solves the problem of rational utilization of rapeseed meal and diversification of foods for special dietary consumption. [ABSTRACT FROM AUTHOR]

The aim of the article. The purpose of the article is to develop evaluation criteria and testing their determination in the interaction of sellers and consumers. It is shown that formation of a single market space forcing the participants to consider the requirements and environmental factors in the formation of significant competitive advantage. Such factors as general environment and factors of entourage are taken into consideration. The results of the analysis. The paper deals with the study of marketing environment factors and their impact on marketing task vectors of trading networks. The authors propose to use holistic marketing principles for strategy building on the basis of identifying and benchmarking assessments through the interaction of all components of the network elements. It is highlighted that the largest value in the system interact of domestic partnerships is their perception and commitment to specific factors interact. Conducted testing, for example retail network «glutton», gives opportunity to develop vectors` objectives. The hypothesis of the need to study the specific results of business and interpersonal communication internal and external partners is proposed. The mentioned results of diagnostics through perception model interact of participants in marketing business system can be useful in the sphere of retail network in the food market. Conclusions and directions of further researches. The designated development strategy forms the basis metavalue by establishing and maintaining of sustainable business interactions. The authors proposed the basic differentiators: customer satisfaction, convenience, value of use, commitment, feedback. The main results of the development and the use of differentiators should increase the efficiency of firm contacts with the client, seller or buyer through attracting of customers to the business of commercial enterprises. The key advantages of system vectors tasks were marked. In order to improve the efficiency of integrated marketing business network it is proposed to establish a system of feedback and information to consumers. To do this it is appropriate use the IT technologies and the formation of customer databases. [ABSTRACT FROM AUTHOR]

The specifics and nature of emergence of the crisis phenomena in branch of the food industry of domestic AIP are analysed. The main principles of formation of the mechanism of anti-recessionary protection which consider modern realities and negative tendencies of development of branch are formulated here. [ABSTRACT FROM AUTHOR]