Networking in the food sector of regional economy

Purpose: The article aims to study the features and the directions of development of network interaction of subjects of the food sector in different regions of the economy. Design/Methodology/Approach: The use of different methodological approaches allowed us to formulate a holistic management concept for the development of a network of competences in the food sector of the regional economy. Findings: The study identified the subjects of such interaction, as well as features that allow them to unite into groups that form networks of competencies. Considering the food sector of the region's economy as a socio-economic system, noted its extreme structural complexity, which necessitates the development of special approaches to its management, or rather the need for structural management is presented. The format of such interaction is a network of competencies, representing a spatially localized socio-economic structure formed on the initiative of active subjects of the regional economy. Practical Implications: The results obtained can be used as a basis for designing a network form of development of the food sector of the region's economy, taking into account the nature of placement and interaction of participants, as well as allowing for effective use of their resource capabilities, experience and knowledge. Originality/Value: In order to overcome the problems associated with the formation of network identity, network management competence is proposed to use a structured approach allowing them to make targeted decisions based on objective conditions and institutional nature.peer-reviewe

DIRECTION OF BAKERY BUSINESSES, TAKING INTO ACCOUNT THE ANALYTICAL EVALUATION OF ITS COMPETITIVE POSITION IN THE REGIONAL MARKET

Development recommendations for improving the promotion company products by identifying the factors which influence the quality of service their own distributors and resellers

Functional foods as a way of strengthening food security

The solution of the problem of food security in the region plays an important role in providing the population with the necessary food. The article describes ways to achieve food security. Different opinions are presented on the causes of the problem of food security, in particular the spread of genetically modified organisms, as well as low incomes of the population, the volatility of food prices and insignificant reproduction opportunities. The analysis of production and consumption of various food products in the Russian Federation (RF) in recent years has been carried out. Dynamics of consumption of the main types of food in the Voronezh region is also presented. An analysis has been made of the production and consumption of various food products in the Russian Federation (RF) in recent years. Dynamics of consumption of the main types of food in the Voronezh region is also presented. A solution to the problem of food security with flour culinary products using non-traditional plant raw materials, also used as functional food products, was proposed. Examples are given of improving the quality of food products and increasing the content of dietary fiber and other useful nutrients, thanks to the use of secondary raw materials, bugs and processed products of plant origin. The food security of the region has only conditional territorial localization, since the economic relations that arise between the subjects of the food sector cover all subjects of the regional economy without exception. A special role in these relations in the conditions that have developed up to now is played by organizations related to the sphere of food production, as well as organizations that supply them with the most scarce and significant resources, i.e. organization of education, research and development. That is why, we believe that the main emphasis in the study of food security should be made on the specifics of the functioning of industrial organizations occupying a leading position in the food market and on their interaction with educational and research institutions

ECONOMIC-MATHEMATICAL MODEL FOR EVALUATING THE EFFECTIVENESS OF THE INTEGRATION UNITS

Evaluating the effectiveness of integration formations requires an integrated approach that combines the use of both quantitative and qualitative indicators. Existing methods for analyzing the effectiveness of economic processes can not be formally applied to the problem of assessing the effectiveness of the implementation of the integration units for many reasons. Application of statistical analysis of historical data or case law causes difficulties due to the uniqueness of integration activities and the impossibility of duplicating administrative decisions due to the specifics of the internal environment of organizations, market instability, the effect of different environmental factors that necessitated the economic and mathematical modeling, expert assessments of the effectiveness of the integration units (EIF) with using linguistic variables and methods of the theory of fuzzy numbers. Selected mathematical tools used in the proposed model the theory of fuzzy sets, which makes it possible to analyze the qualitative variables, manipulate the input data and fuzzy linguistic criteria, as well as to model complex systems and to compare them with each other. Economic-mathematical model provides an assessment of EIF in two stages. At first defined the generalized evaluation of each of the nine blocks that characterize the contribution of block EIF, the second integral evaluation performed EIF. Conclusion on the integrated assessment of EIF can be obtained by analyzing the values of integrated assessments, reflecting the impact of the block. Recent consider, in turn, that comprehensive evaluations were obtained from the analysis values of the indicators. It is necessary to ensure the fulfillment of the requirement to increase the value of each evaluation index, or was coupled with an increase in value of EIF. This requirement is satisfied when the transition to the linguistic values. The algorithms implementing the steps vary the transitional linguistic variables qualitative indicators and values of linguistic variables estimated EIF, the rest of the algorithms are identical. Presentation of the economic-mathematical model to derive a comprehensive qualitative evaluation of the effectiveness of integration formations. The developed model is aimed at increasing the representation of management decisions and risk reduction integration formations based on industry characteristics meat industry

Improving the competitiveness of catering enterprises through innovative food

To date, the problem of increase of competitiveness of the enterprise is becoming increasingly important. The market situation depends largely on the status and results of competition. The restaurant business today is developing rapidly. Restaurateurs understand how important it is to plan a strategy for long-term survival and adapt to a rapidly changing environment. In this article the concept of competitiveness, given the types of competition, also examines the factors influencing competitiveness of the enterprise. The proposed way to increase the competitiveness of catering enterprises through innovation in a particular product. The concept of innovation and describes its types. In our case, product innovation is the introduction of gluten-free foods in the menu of public catering enterprises. The need for diet and preventive products due to the overall health status of the population. In the country are progressing alimentary-dependent diseases, which arise from the imbalance of the diet. Conducted marketing study revealed the acute problem of import dependence for gluten-free products on the consumer market. Was investigated the technological aspects of replacement of wheat flour in which gluten, linseed and rice flour in the production of muffins functional orientation. The formula has been developed free cupcake “Flax-rice”, which is presented in the article. On the catering market is a small number of institutions have in their menu gluten-free options, and they are mainly concentrated in Moscow and St. Petersburg. In other Russian regions this niche is free. The article presents the way of distribution of products and the calculation of the basic indicators of efficiency of production of gluten-free cupcakes with a capacity

METHODOLOGICAL APPROACHES TO ASSESSING THE EFFICIENCY OF THE INTEGRATION UNITS

The article examines the scientific and methodological apparatus assessment, built on the basis of the categories of «effectiveness» and «optimality», will allow, on the one hand, to establish the efficiency of functioning of associations in prior periods, on the other - to identify the parameters conditioning condition and results of integrated production in the future. Taking into account the results of these studies, we developed a methodology of integrated assessment of efficiency of functioning of the agro-industrial units. Its essence consists in the determination of the integral coefficient of efficiency on the basis of two complementary groups of settings: performance, expressed in the system of relative indicators, and optimality, the quantitative characteristics of which used the limit values. As the distinctive features of the proposed methodology, determining its scientific novelty and practical significance, it should be noted: enabling the assessment of the effectiveness in using existing and advanced involved in production resources; the use of a unified system of criteria and performance measures and to determine the level of optimality of meat production, built in accordance with the sequence of stages of the reproduction process; universality settlement mechanism, used for the analysis of efficiency of managing the links of the production chain (agriculture, processing, trade) and overall integration. The technique involves the execution of the aggregate calculation and analytical operations, grouped by us in the framework of interrelated stages. The result can be identified priority directions of development of the Association, the necessity to optimize the composition of participants and proportions of the process chain, development and implementation of innovative programs, development of new technologies and management methods

Improving food security on the basis of integration processes in the agroindustrial complex of the region

The article considers ways of improving food security in the region. Food production, necessary for the existence of mankind, and the level and quality of nutrition characterize the degree of socio-economic development, health and life expectancy of the person. Extreme importance and many unresolved issues related to ensuring food security in the meat subcomplex are doing highly relevant research questions related to the development of integration formations. In regions where integrated economic entities it is necessary to state financial and material (starting) help them operate more efficiently. It is important that controls were not carried out functions of economic management and promoted it within its own competence. In the Voronezh region with the aim of providing stable meat raw material has been implemented the investment project creation of the tribal enterprise for the breeding and fattening of beef cattle at the production sites of Zarechnoe, OOO, with a capacity of 30,000 heads of cattle. Commissioning which made it possible to complete creation in the Voronezh region meat cluster. Existing integration ties in the meat sub-complex are formed is not yet on a mutually advantageous basis and, in practice, infringe on economic interests of agricultural producers. In order to ensure further development and improve the efficiency of specialized and cooperative groups, namely in production, processing and realization of meat products it is expedient to establish at the regional level, the formation of agricultural holding type in the Voronezh region. The particular relevance of the project becomes due to the current shortage of animal protein, growth in the import of raw materials and products and is aimed at the development of domestic production by maximizing the use of reserves local resources to importsubstituting technologies