Abstract
The purpose of the article is to investigate the current price situation in the cattle meat market, taking into account the peculiarities of the beef price chain “production – processing –trade – consumer”. Research methods. The following methods have been used in the research process: abstract and logical, system analysis – for generalize theoretical positions, formulating conclusions; comparative analysis – for compare indicators and identify trends in their change over time; statistical – for assessing the cattle meat market; tabular – for visual representation of the research results; monographic – for detailing the price situation in the beef market; graphic – for identify and illustrate the trends of the research economic phenomena. Research results. An analysis of the price situation in the cattle meat market with details of individual species priced in dif-ferent areas of the country. Trends and regularities of dynamics of prices for cattle and products of processing in wholesale and retail trade are estimated. There is a clear tendency of annual increase in prices for cattle meat market in Ukraine during 2017-2020. It was found that the increase in purchase prices for young cattle causes an increase in wholesale and retail prices for various types of meat. It is justified that the price is important to all cattle meat market participants. The level of prices affects the efficiency of both individual producers and the development of the economy of any country. Prices clearly reflect the processes of production, exchange, distribution and consumption. Scientific novelty. It is specified that under the conditions of low purchasing power of most of the population of Ukraine, the actual retail prices for beef and veal within the trade network are quite high and do not contribute to the growth of demand for this type of meat. Practical significance. The research results can be useful for all participants in the food chain “production – processing – distribution – consumption” of the cattle market. Tabl.: 1. Figs.: 1. Refs.: 23.
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