АНАЛИЗ МЕРОПРИЯТИЙ ПО ПОВЫШЕНИЮ ЭКОНОМИЧЕСКОЙ ЭФФЕКТИВНОСТИ И КАЧЕСТВА ЗЕРНА В ПРОЦЕССЕ ЕГО ПРОИЗВОДСТВА И ХРАНЕНИЯ

Abstract

The scientific article contains a review of scientific literature on the problems of ensuring the efficiency of grain production by improving its quality. Controlled and uncontrollable factors and conditions for ensuring grain quality are noted. Among the controllable factors and conditions, technical, technological, organizational and economic factors are stated; uncontrollable factors and conditions include solar insolation, daylight hours, temperature, and precipitation. It was revealed that the quality of grain and losses during storage are influenced by: climate, poor-quality grain cleaning, grain injuries, elevated temperature, high humidity, storage processing, technical integrity of the premises. The formation of quality at the stages of grain production is shown: preparation of seed, growing conditions, harvesting conditions, crop transportation, primary processing and storage. It is indicated that spring wheat of soft varieties, cultivated on farms in the Perm region, has a high internal market potential: high technological and baking properties, can be used for the production of flour and baking bread. The consumer properties of zoned varieties of winter and spring soft wheat are shown: the Irgina variety scored the most points (4.7 - 4.9 points), and the Iren variety took second place (4.4 - 4.7 points). The cost of flour obtained from processing grain with a natural weight of 750 g/l was calculated at 700,000 rubles, as well as the cost of flour obtained from processing grain with a natural weight of 760 g/l was calculated at 709,872 rubles; a deviation in the cost for grain quality account in the amount of 9872 rubles.