CONVERGENCE OF NATIONAL AND INTERNATIONAL STANDARDS OF GRAIN AND WHEAT FLOUR

Abstract

Topicality. The problem formulation. The article examines the problems of harmonizing national standards of Ukraine with international ones - Codex Alimentarius. An assessment of the convergence of international standards for grain and wheat flour in Ukraine was carried out. The comparative characteristics of the quality indicators specified in the international and national standards for wheat grain and flour were analyzed and carried out. The aim of the article is to analyze and compare the international standards for wheat grain and wheat flour with the national standards of Ukraine. The subject of special attention should be the harmonization of the Technical Standardization Committees TK 64, TK 67, TK 86, TK 153, TK 170 "Cereals, legumes and their processing products". The methodological basis of this research: a systematic approach to the analysis of scientific literature, normative documents, in particular national and international standards; an abstract-logical method for summarizing research results and conclusions. Results of the research paper. It has been established that in order to intensify the process of Ukraine's integration into the European Union, it is necessary to harmonize national standards with international. The conducted comparative analysis made it possible to outline the difference between national and international standards for wheat grain and flour. Comparisons show that the analyzed international and national standards, in addition to differences, have common features: the same indicators of moisture content of wheat grain and an indicator of ash content, which can be used to characterize the technological direction of wheat flour. It was established that the Codex Alimentarius international standards for grain and wheat flour provide general characteristics and quality requirements, unlike the national standards, which provide quality indicators for each type of flour. Practical value. A comparative analysis of international and national standards was carried out for the purpose of practical use of wheat grain and flour in various branches of the food industry. The prospect of further research is to conduct an analysis of dietary supplements that are appropriate.