« Benefits and risks for Russian industries and individual enterprises from the implementation of trade and economic agreements of the CIS countries»

The CIS countries, or more broadly the former republics of the USSR, are effectively making a choice between European (EU) and Eurasian (EAEU) integration, which leads to certain benefits and risks for all CIS+ countries (including Ukraine and Georgia), especially for Russia. The cases of Ukraine, Georgia and Moldova are of primary interest. Termination of trade and economic cooperation, disruption of value chains, etc. entail a serious threat to industrial development for Russian industries and individual enterprises. Crisis phenomena such as the COVID-19 pandemic, for example, only exacerbate these trends. Great Britain’s departure from the EU (Brexit) at the end of January 2020 is also of research interest. The topics of the post-Soviet countries and their trade and economic cooperation with different countries have been studied by various authors since the collapse of the USSR. In the past ten years, there has been an increase in the activity of studying these problems, in connection with the development of the European Neighborhood Policy on the one hand and Eurasian integration on the other. Research by foreign and domestic authors can be distinguished into the following groups

Approaches to Assessment of the Impact of Protective Trade Measures on Russian Exporters

This study evaluates the impact of trade safeguards on Russian exporters

The use of chickpea flour in the minced meat products formula

The goal of the research was to substantiate the possibility of using various doses of chickpea flour in the recipe for the “Chopped Beefsteak” instead of beef to improve its consumer and protective properties. Taking into account the functional and technological properties and organoleptic characteristics of various minced meat models, the most optimal dose of including chopped chickpea flour in the formulation of semi-finished steak is 5.0% to the mass of minced meat. To assess the consumer qualities of the compared samples of the “Chopped beefsteak” dish with the addition of chickpea flour in a dosage of 5% to the mass of minced meat, technological charts were drawn up on the basis of recipe No. 604. When chickpea flour was included in the amount of 5.0% to the mass of minced meat, the consumer characteristics of the finished product were improved. Was found, that chickpea flour is a valuable dietary product, it is distinguished by high taste and health characteristics