ЖИТТЄЗАБЕЗПЕЧЕННЯ ЯК ОСНОВА РОЗВИТКУ ПІДПРИЄМСТВ ХАРЧОВОЇ ПРОМИСЛОВОСТІ

Abstract

The article investigates modern trends in the development of the food industry and the production and consumption of bread, bread products in Ukraine. It is determined that the population is gradually decreasing, as well as the aging processes of the nation are taking place, which will subsequently lead to a decrease in productivity. Since the number of people who will have the ability to perform work qualitatively is significantly reduced compared to the present time. So, to create a basis for people to qualitatively continue all processes related to the creation, production of goods and services is possible due to favorable living conditions. It is noted that nutrition is one of the most important factors in ensuring and improving public health. It is analyzed according to statistics that citizens of Ukraine do not receive a significant amount of necessary food for the normal life support of their own activities. At the same time, food industry trends in food supply to domestic consumers were studied. It was found that in recent years the tendencies to increase grain production prevailed, a high level of export orientation of this production was formed, while the consumption of bread and bread products gradually decreases. It is noted that in Ukraine the consumption of bread and other food is insufficient, and a significant amount of necessary food is not received for the normal life support of its own activities. Attention is paid to the viability of food production enterprises due to the use of production factors. Ways of intensification of strategic vectors of viability of enterprises in order to ensure high-quality domestic demand, increase of innovation and investment activity in the industry are proposed. production of complex modernization of food production aimed at intensification of reproducilic processes, control over the quality and safety of food products on the basis of methods of the quality management system according to the international standard series, systems of environmental management of food production, development and implementation of effective mechanisms for increasing the competitiveness of products.