Abstract
Poultry farming needs constant attention and analysis of trends under the influence of globalization changes. The aim of the work is to summarize the theoretical and practical aspects of improving the competitiveness and economic efficiency of poultry enterprises, to analyze the current state of the organization of chicken egg production, to develop and substantiate general recommendations for improving the state of poultry farming in specialized enterprises. The research methodology includes statistical methods and methods of economic and comparative analysis, etc. The article presents the results of research on the dynamics of poultry development in Ukraine, organizational structure of poultry farming, the general structure of distribution of egg production. Major poultry producers in Ukraine are under review. The main factors that influence the annual competitiveness of poultry enterprises are investigated. The export potential of poultry farming has been analyzed. The problems of modern problems and problematic directions of production of corresponding products concerning the smaller maneuverability of small poultry farms, their inability to influence the market conditions of the poultry breeding industry are investigated. The main threats to the activity of enterprises are determined, first of all, by external factors: the economic situation in the country, which affects the purchasing power of buyers, the level of prices for eggs, increased competition from large enterprises and enterprises of EU Member States, animal disease and the epidemiological situation in the country. Possibilities of further development of poultry farms were analyzed taking into account the existing potential and problems of modern poultry farming. The basic directions of improvement of competitiveness with the purpose of increase of efficiency of poultry farming are determined: improvement of biotechnological processes, improvement of methodological base of state supervision of quality and safety of foodstuff and raw materials; creation of up-to-date analytical frameworks and control of quality and safety of food raw materials and foodstuffs, etc.
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