Integrated economic analysis and evaluation of competitiveness of wheat flour of top variety at Perm market

Oleg Ilyasovich Katlishin,Anatoly Ivanovich Panyshev

doi:10.34069/ai/2020.28.04.48

Abstract

Flour is one of the most significant essential commodities, and quality of the final product produced by food enterprises in baking, pasta, confectionery, and catering and modern trade depends on its properties. The aim of the study is comprehensive economic analysis and assessment of competitiveness of premium wheat flour sold by New Family LLC in Perm. Achieving this goal the following tasks were carried out: consideration of theoretical foundations of wheat flour competitiveness, conducting primary and secondary marketing research on the wheat flour market (including sociological survey); quality analysis of premium wheat flour; assessment of competitiveness using economic analysis. The object of research in this article are samples of premium wheat flour of various brands sold in New Family LLC Perm, and directly competing with each other for the final consumer. Within the framework of the article, comprehensive economic analysis was as follows: to conduct an examination of flour quality (determination of organoleptic indicators); assessing quality indicators “quality / price”of flour samples; application of Yudanov method; using the method of integrated competitiveness assessment and Buhl method competitiveness assessment (with the use of point scales). The study showed that the issue of considering competitiveness of products is very important in domestic market. The results of competitiveness assessment indicate that the most competitive premium grade wheat flour is “Tsar”.

Highlights

Wheat flour is produced by grinding high-quality wheat grains; at the moment it remains the most popular type of flour on the market, the final functional purpose of which is production of various types of bread and baking bakery products
The purpose of scientific research in the framework of this article is to assess the competitiveness of premium wheat flour by various methods, implemented by LLC New Family in Perm
In the framework of this article, the competitiveness of four samples of premium wheat flour sold at the local market of Perm and being analogous goods belonging to one market segment was studied

Summary

Introduction

Wheat flour is produced by grinding high-quality wheat grains; at the moment it remains the most popular type of flour on the market, the final functional purpose of which is production of various types of bread and baking bakery products. A. Nikolaeva, due to the universal properties of wheat flour, its use in the culinary sphere is www.amazoniainvestiga.info almost unlimited (Nikolaeva, 2015). It is difficult to imagine the life of a modern person without wheat flour and products from it. When choosing bakery products, the consumer mainly pays attention to the color of the crumb, giving preference to brighter. Nilova focuses on the fact that the shade of fragrant crumb is directly related to the variety of wheat flour, on which its color directly depends (Nilova, 2005)

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Conclusion