Food Industry In Ukraine Research Articles

THE SYNERGETIC IMPACT OF ELECTRONIC AND QUICK COMMERCE ON THE FOOD INDUSTRY IN UKRAINE

Introduction. The e-commerce market in the food industry requires adaptation and innovation, but constraints hinder the implementation of modern solutions. Investments, clear regulations, and new technologies are needed to ensure product quality and stimulate innovation. Purpose. The study aims to investigate the synergistic impact of e-commerce and quick commerce on the food industry in Ukraine and to determine future development prospects. Methods. The study involves the examination and analysis of scientific research and publications, an exploration of approaches to e-commerce and quick commerce, and an assessment of their impact on Ukraine's food industry. Results. The factors of development, results, the essence of the synergy between e-commerce and quick commerce in Ukraine's food industry, problems, solutions, and development prospects have been identified. Conclusion. E-commerce and quick commerce are transforming Ukraine's food industry, enhancing efficiency and consumer satisfaction. Sustainable growth in the sector requires innovations, improved logistics, and increased safety standards.

Food industry of Ukraine during the Russian invasion: losses, experience, adaptation

Food industry of Ukraine during the Russian invasion: losses, experience, adaptation

Шляхи підвищення ефективності збутової діяльності підприємств харчової промисловості України в умовах міжнародної економічної діяльності

The food industry in Ukraine is a significant contributor to the country's economy, with a range of products that cater to both domestic and international markets. However, the increasing competition in the global market and the changing consumer preferences have made it challenging for enterprises in the food industry to maintain and increase their sales efficiency. This article aims to address this challenge by exploring the ways in which enterprises in the food industry of Ukraine can enhance their sales activities in the context of international economic activity. The article starts by discussing the key factors that affect sales efficiency, such as product quality, pricing, distribution, promotion, and customer service. These factors are crucial for enterprises to consider when developing sales strategies and tactics. The article then reviews the existing literature on sales strategies and tactics that can be applied in the food industry. Based on this review, the study identifies the most effective sales strategies in the food industry, which include product differentiation, cost leadership, and customer intimacy. The research methodology includes a combination of theoretical approaches, including a literature review, expert interviews, and statistical analysis. The results indicate that the implementation of a customer-centric approach to sales, the use of modern marketing tools and techniques, the development of a strong distribution network, the optimization of pricing strategies, and the continuous monitoring and analysis of sales performance can improve the sales efficiency of enterprises in the food industry. In conclusion, the article provides practical recommendations for enterprises in the food industry of Ukraine to enhance their sales activities in the context of international economic activity. These recommendations can help enterprises develop effective sales strategies and tactics, adapt to changing market conditions and customer preferences, and continuously improve their sales performance. Overall, the article contributes to the literature on sales efficiency and can be useful for managers, marketers, and researchers in the food industry and related fields.

Confectionery Enterprises’ Competitiveness in the Domestic Market of Ukraine and their Export Potential: An Analytical Overview and Top-10 Rating

"The food industry in Ukraine, in particular confectionery, is one of the most attractive and promising sectors of the Ukrainian economy. However, recent developments, most notably the COVID-19 pandemic and the military invasion of Ukraine, have harmed the industry, which predefines the research relevance of its current state, prospects, and export potential. The research aims to analyse trends in the Ukrainian sweets market, study their export opportunities, identify industry leaders, and outline global trends in the industry. The methods used in the study are economic and statistical analysis, graphical methods, rating methods, and cartographic methods. The study identifies the main trends in the confectionery industry of Ukraine the dynamics of sales volumes and its structural composition. The share of exports in total sales by sub-sectors is presented. The countries that are the main importers of Ukrainian confectionery products, as well as those that are the key exporters of confectionery products in the world, are noted. Ukraine’s place among the world’s confectionery exporters by individual products is determined. The rating of companies producing confectionery products in the domestic market of Ukraine is determined. An analysis of the popularity of the identified companies among users, as well as an analysis of the popularity of individual confectionery products, is carried out. The market of chocolate products is segmented, and the rating of companies exporting confectionery products is compiled. The trends of the Ukrainian confectionery industry are compared with the global ones. The practical significance of the results obtained can be used in the activities of confectionery enterprises to assess their position in comparison with the main competitors in the industry, to identify key industry trends, and to direct their strategies following global industry trends."

Methodology for assessing the heat potential recovery regime at food industry enterprises

Areas of improving energy saving and the environmental situation in the processing and food industry In Ukraine are relevant, as technologies and equipment by their nature and degree for efficient use of fuel resources are practically achievable for their improvement, especially today. The purpose of the study is to improve the methodology for the optimisation of the mode of reuse of the thermal potential of exhaust process gases in the implementation of a two-stage cooling process. The indicators of process gas emissions with a volume consumption of 0.54 m3 /s and temperature – 1600°C with the parameters of the furnace operation A2-SHBG were used to construct local temperature characteristics. Their construction is carried out based on the heat balance and heat transfer at short surface intervals, considering the parameters of coolant flows. The results were analysed by the Flow Vision software suite under the structure of the graph, according to the laws of thermodynamics. A method for calculating the amount of cold heat agent for reuse in the technological process is proposed. It is established that under the accepted heat exchange conditions, the required amount of atmospheric air with an initial temperature of -300°Ccan be heated to a temperature of +640°C, and with an initial temperature of +300°C, can be heated to +1450°C. Natural gas consumption will change from 20 m3 / h, without preheating atmospheric air, up to 12.7 m3 /h when heating atmospheric air in the heat exchanger at an initial temperature of + 300°C. It is stipulated that when calculating energy resource savings, it is necessary to consider the initial temperature of the cold heat agent when using the heat of exhaust process gases. The proposed method for calculating the optimal heat recovery mode allows calculating changes in the consumption of the primary fuel and energy resource and creating a database for the effective implementation of energy-saving technologies when reusing waste gas heat into production

Directions for improving the quality of training in the food industry of Ukraine in modern conditions

Directions for improving the quality of training in the food industry of Ukraine in modern conditions

RESEARCH OF ORGANIZATIONAL DEVELOPMENT OF FOOD INDUSTRY ENTERPRISES

The purpose of the work is to analyze economic processes at the enterprise level and in-depth study of their economic processes, which is important not only in the process of establishing market relations, but especially during the economic crisis in the country. Methodology. There is an urgent need to make managerial decisions aimed at improving the economic sustainability of the enterprise, which can only be achieved through professional economic analysis of the enterprise, which is carried out using a number of economic and financial indicators calculated on the basis of financial statements and additional accounting indicators at the enterprise. The most difficult task of the food industry is to provide high-quality products and achieve their competitiveness. According to the results of the analysis, it was concluded that the food industry ranks second in terms of sales. The food industry ranks second in terms of sales volume. In 2016, the volume of sold products of the food industry amounted to 381.4 billion UAH (21.6% of the total volume in the industry), of which 91.4 billion UAH (19.6% of the volume of industrial products sold outside the country). The food industry of Ukraine has great potential and is competitive. In the context of the strategy development, measures to stimulate the economic activity of food industry enterprises are also proposed. Practical implications. Manufacturers are expanding the geography of external supplies and are looking for access to foreign markets, and the export potential makes it attractive to investors. Under such conditions, the Ukrainian food industry should change its priorities and modernize production. There is a clear lack of funding for the industry, which could be provided by both foreign and domestic investors. Capital investments should go to the food industry, which produces competitive products. And the reduction of investments in the food industry in the long run will increase the technological lag of Ukraine from the developed countries of the world. Value/originality. During the year, work was carried out to attract food and processing enterprises of all forms of ownership to participate in seminars on the development, implementation and certification of management systems, namely: quality, food safety, environmental management, occupational safety.

Functional properties of rice flour and its effect on conformation changes in the structure of wheat dough and bread

Situation in food industry in Ukraine and in the world has undergone significant changes during the last decade, especially the last year, which was caused by the military aggression of the russian federation. Diseases, particularly of the gastrointestinal tract, such as inflammatory bowel di-sease, have developed rapidly. In this regard, it is worth looking for approaches to diet therapy, which involves reducing dietary fiber in the diet. A promising raw material for inclusion in the recipe of bakery products is rice flour. The water absorbing capacity of rice flour was 60% hig-her compared to wheat flour. The study of the water holding capacity indicator showed the redistribution in the interaction of flours with water. For rice flour, this indicator increa¬ed by 27% compared to wheat flour. Fat absorbing capacity is higher for wheat flour than for rice flour by 7%, the increase in the ability to hold fat was by 35% for rice flour. The advantages of wheat flour over rice flour in terms of the ability to form constant emulsions were shown: the emulsifying ability index of wheat flour was higher by 80% than of rice flour, emulsifying stability — by 210%. The analysis of the spectra of the control sample of do-ugh and the dough samples with 10% and 20% replacement of wheat flour with rice flour showed that the control sample of the dough and sample with 10% and 20% rice flour after kneading have practically the same spectra. The spectra of the dough control sample after 3.5 hours of fermentation and sample with 10% and 20% replacement have lover value of the relative reflection coefficient. But dependence that spectra of control samples are lover persists. Spectra of bread samples regardless of the presence of rice flour overlap but aspire to the spectrum of control sample of the dough after 3.5 hours of fermentation.

Current state and development prospects of Ukraine’s food industry

The food industry is one of the most important industries for the country's economy and is able to ensure the competitiveness of Ukrainian food products on the international market. The purpose of the paper is to research current state and development prospective of the state of the food industry in Ukraine. The study has brought the following results. It was determined that the food industry occupies the first place in terms of the volume of products sold, on a par with metallurgical production. After analyzing the dynamics of production volumes, it was determined that the food industry provides high rates of production growth, but a decline in production is observed for certain types of products, namely, butter, margarine, sauces, flour, bakery and pasta products. It was determined that the main share of the market belongs to large manufacturers who have a developed sales network and offer consumers a wide range of products. It was determined that the level of profitability of food industry enterprises is low, in recent years there has been a negative trend of the anticipatory growth of production costs over the rate of profit growth. In modern conditions, in addition to the traditional factors that destabilize the development of the food industry, challenges caused by the consequences of the pandemic were added, and later, domestic enterprises faced new problems due to the war. Russia's invasion of Ukraine led to the suspension of some food industry enterprises due to hostilities. The stoppage of Ukrainian exports after the beginning of the conflict pushed up the food price index. A promising direction for the development of the food industry of domestic enterprises is adapted to modern conditions, expansion and search for new sales markets, as well as improvement of product quality. The food industry has a great impact on the country's economy and the volume of revenues for the budgets of various levels. Given the high saturation of the market, manufacturers of food products must win the trust of buyers and fight for the consumer's choice. Therefore, the main task for domestic enterprises is to determine new directions, means and stages of implementation of the foreign economic strategy, with the aim of optimizing the activities of enterprises.

Creating a digital space of socially sustainable development for food enterprises

Under modern conditions, there are new requirements for the formation of relations with consumers, partners, employees, and society. The possibilities of integrating corporate social responsibility (CSR) tools and economic digitalization processes have been investigated and a new format for evaluating the activities of small and medium-sized businesses related to their level of maturity has been defined. This study formulates patterns of CSR development, proposes the use of a new concept of "digital space of social sustainable development" (DSSSD), and reports a methodological toolkit devised for determining the level of maturity of the digital space of social sustainable development (DSSSD) of food industry enterprises. The developed methodological support makes it possible to assess CSR by economic, social, and informatization criteria. The proposed CSR scorecard makes it possible to compare companies and rank them in the coordinate system of corporate social responsibility/digitalization. 17 key indicators have been identified, which are formed into three key groups. Confirmation of the effectiveness of the methodology is the execution of calculations for small and medium-sized businesses in the food industry. According to the results of the calculations, the maturity levels of eight enterprises of the food industry in Ukraine in the DSSSD space were determined. The analysis made it possible to determine that four enterprises are at the initial level of DSSSD (zone 1 Digital Descriptive), two enterprises are moving to zone 2 (Solutions Analytics Digital), and two enterprises are in a state of transition to zone 3 (Smart CIS) due to increasing the level of digitalization and the formation of an internal CSR system, which indicates their active development. This makes it possible to assert that the technique is effective and can be useful for enterprises around the world. The selected indicators are used at all enterprises of those countries that use the international accounting and reporting system. Improving the system in the areas of formation of corporate social responsibility and the introduction of digitalization of the enterprise makes it possible to optimize the information systems of enterprises, automate management procedures, and create new communication channels with consumers and beneficiaries. This will contribute to the development of a systemic socio-economic effect of business, care for the needs of people, the development of the social climate at an enterprise, and the emergence of new formats of interaction between business, the state, and society.

АКТИВІЗАЦІЯ ІНВЕСТИЦІЙНО-ІННОВАЦІЙНИХ ПРОЦЕСІВ У ХАРЧОВІЙ ПРОМИСЛОВОСТІ РЕГІОНУ, ЯК СКЛАДОВА ЗАБЕЗПЕЧЕННЯ ЙОГО РОЗВИТКУ

The article examines the current trends of investment and innovation processes in the food industry as a competitive sector of Ukraine's economy. The role and place of investment support for the successful implementation of innovative transformations in the food industry are defined. Adequacy and availability of investment resources is the most important prerequisite for the development of innovation processes in competitive sectors of Ukraine's economy. The food industry is one of them. However, the realities of investment and innovation activity in the food industry of Ukraine indicate a low technological level of food production, inconsistency of the quality of manufactured products with world and European requirements. This is a threat to the functioning of Ukraine's food industry and ensuring its economic security in general. The main sources of financial support for investment and innovation activities of the food industry are their own financial resources; borrowed financial resources; funds received from the sale of securities; funds from the state budget and local budgets; funds of foreign investors. The state of investment and innovation activity of the enterprises of the food industry of the Nikolaev region in modern conditions is investigated. The results of the study indicate a low level of innovation activity of enterprises in the region. The volume of capital investments in the development of the region's food industry has decreased. The article substantiates the directions of activation of investment and innovation processes in the food industry of the Nikolaev region. The necessity of forming a certain model of management of investment and innovation processes of development of the domestic food industry, including at the regional level, is determined. This will help restore the investment and innovation potential of food production, stimulate and motivate investment and innovation activity of food industry enterprises. They take into account the influence of market mechanisms, factors of the internal environment, means of government incentives and regulation of innovation. Implementation of these recommendations will promote development of the Nikolaev region.

Geographical indication as a factor ensuring the competitiveness of Ukrainian wines

The article examines the importance of using geographical indications in the food industry of Ukraine, namely in winemaking. In Ukraine, a certain legal framework for the legal protection of intellectual property has been created, but the development of a market economy requires further improvement of national legislation to solve problems arising during the use of intellectual property objects from both the legal and economic side. The system of geographical indications is a principle that allows you to protect the quality of a product while simultaneously promoting this product on the domestic and foreign markets. The possibility of using the mechanism of protected geographical indications in the domestic wine industry, which exists in countries that consider it effective for the protection of national products and producers, is considered. Given the modern requirements for services in food and wine tourism, the mechanism of geographical indications is considered as a potential for innovative development of winemaking in the regions of Ukraine.

The public policy of personnel training for the food industry

Today, in the context of the COVID-2019 pandemic and military operations, the main objectives of the policy of personnel training for the food industry include the creation and development of a system of vocational education and training, improvement of training standards and curricula, promotion of scientific research and innovation in the food industry, improvement of the accessibility and quality of training, and maintenance of compliance with the labor market. Training of highly qualified employees in this field is the key to the quality of work of these specialists in the food industry, which in turn will indicate the quality of service. The article aims to examine the institutional framework of public policy of personnel training for the food industry. Based on the analysis and systematization of scientific sources of the concept of public policy of personnel training for the food industry, the author offers the vision of such a policy, interpreting it as a set of measures taken by the state to satisfy the industry’s needs for highly qualified specialists with appropriate education and professional training. The main measures taken by the state to create a national system of qualifications outlining the requirements to the qualification of personnel in the food industry are characterized. The experience and main features of the world organizations involved in the training of personnel for the food industry are analyzed. The main tasks of the Ministry of Education and Science of Ukraine in terms of ensuring the implementation of the state policy in education, in particular, in personnel training for the food industry, are substantiated. The regulatory framework on personnel training for the food industry in Ukraine is analyzed.

AN EFFECTIVE BIOSORBENT DERIVED N EFFECTIVE BIOSORBENT DERIVED FROM PRODUCTION WASTE ROM PRODUCTION WASTE FOR WATER TREATMENT: STUDYING OR WATER TREATMENT: STUDYING THE ADSORPTION OF SYNTHETIC DYES HE ADSORPTION OF SYNTHETIC DYES

Introduction. Eco-friendly disposal of food waste, in particular, nutshells and fruit kernels, is an important issue to ensure sustainable nature management. These secondary raw materials are the source of valuable polymeric materials, cellulose and lignin.Problem Statement. IGiven the capacity of the food industry in Ukraine and the amount of waste produced, the development of technologies for processing lignin-cellulose biomass is an important research and practical issue.Purpose. The purpose of this research is to study the adsorption properties of chemically modified biosorbent based on plant materials concerning synthetic dyes of different types and classes; to assess the feasibility of biosorbent production and efficiency of its application in water treatment.Materials and Methods. Lignocellulose sorbent (LCS) has been synthesized from non-wood raw materials by chemical modification with the use of phosphoric acid with the addition of urea in an aqueous media. The Fourier transform infrared and standard methods of plant raw material analysis have been used to determine the physicochemical characteristics of LCS. The adsorption of anionic (methyl orange, alizarin red S, eosin Y), cationic (methylene blue, neutral red), and nonionic (aniline yellow) dyes on LCS from aqueous solution has been studied in the batch mode.Results. The adsorption capacity of LCS towards cationic dyes (47.0–53.3 mg/g) is higher than that of anionic (22.2–36.9 mg/g) and nonionic (4.7 mg/g) ones. The adsorption kinetics have been adequately described by a pseudo-second-order equation. Adsorption of all classes of dyes on LCS is thermodynamically feasible, spontaneous, and endothermic process. The liquid by-product of LCS production contains 15% nitrogen and 10% phosphorus, so it may be used as a fertilizer. Conclusions. The proposed method for processing food waste provides obtaining effective sorbent and liquid NP-fertilizer. LCS removes both cationic and anionic pollutants from water, so it may be considered a promisingbiosorbent for water purification.

Research of quality indicators of parfe ice cream with vegetable fillers

The ice cream market is one of the developed segments of the food industry of Ukraine. Ice cream is a frozen product that is consumed all over the world. The work aimed to investigate the quality of parfait ice cream with vegetable fillings. The selection and justification of the components of the system, namely quail eggs, celery root, spinach leaves, was based on literature data and regulatory documentation, as well as laboratory data. Celery and spinach puree was chosen as one of the recipe components of ice cream, and the peculiarities of its preparation were studied. Parfait ice cream recipes with different ratios of vegetable fillers and pumpkin flour have been developed. The physiological and organoleptic parameters of ice cream with additional pumpkin flour, celery, and spinach puree were studied. According to the obtained results, the optimal content of pumpkin flour in ice cream is equal to 2–4 %, and vegetable puree – 25–35 %. It has been proved that pumpkin flour significantly affects the structural characteristics of ice cream mixes. They were melting resistance increases from 100 to 145 minutes. When increasing the flour content to 4 %. The dry matter content in ice cream varies depending on the amount of vegetable puree and pumpkin flour. However, the mass fraction of fat and dry nonfat milk residue does not change because the experimental samples were developed based on the composition of the control sample. Studies show that the new frozen dessert retains microbiological stability for six months. The combination of vegetable and dairy raw materials with pumpkin flour and quail eggs in the production of parfait ice cream provides the necessary whipping. It allows obtaining a product with specified rheological and physicochemical parameters.

MAIN DRIVERS AND DIRECTIONS OF INNOVATION THAT WILL CONTRIBUTE TO THE SUSTAINABLE DEVELOPMENT OF THE FOOD INDUSTRY

The article examines the current state of the food industry. Yes, the food industry is the leading production sector in Ukraine. In 2018, the volume of sales of food products, beverages and tobacco products amounted to UAH 585.2 billion, which is 19.4% of the total volume of industrial products (goods, services) sold. At the same time, the development of the food industry is not characterized by sustainability. The main drivers and directions of innovations that will contribute to the sustainable development of the food industry have been determined. It has been established that, taking into account the identified drivers and directions of innovation that will contribute to the sustainable development of the food industry in the field of food processing, and taking into account world experience and the identified prospects for the development of the EU food industry, the directions and tasks of introducing innovations in the food industry of Ukraine are proposed: new and better food products; resource-efficient production processes; integrated and transparent supply chains; increasing the innovative capacity of the food industry. Thus, translated into the role of technology, compliance and three business strategies can be reduced to the following drivers of investment in the food industry: compliance; operational excellence; new products / new technologies. It summarizes the possible areas of innovation for the food industry and the various technology options offered for improvement and implementation of innovative projects that can be initiated to promote stability in the country's food industry. Thus, it is possible to ensure competitiveness in the long term through the introduction of radical innovations, the introduction of new and better food products, resource-efficient production processes, integrated and transparent supply chains, as well as by increasing the innovative capacity of the food industry. To ensure the most efficient use of resources, research and development and innovation are implemented where they are expected to have the greatest impact. In practice, this means that industries only start R&D projects when they are closely related to the strategy and business drivers. Key words: food industry, processing industry, food processing, food safety, innovation drivers.

INNOVATIVE METHODS AND TECHNOLOGIES OF DESSERT PREPARATION

Modern market conditions require constant improvement and application of innovative technologies in the food industry. The main technologies of making dessert products with low sugar content are investigated in the article. Natural and artificial sugar substitutes, their benefits and harms of use are analyzed.
 The latest trend in the development of the food industry in Ukraine and the world is the strengthening of integration and globalization. This situation leads to stable economic growth and ensuring the competitiveness of the food industry. An important condition for the implementation of innovative technologies and methods in the food industry is the evaluation of their effectiveness, which largely depends on the object of evaluation, the type of effect, the approach to evaluating efficiency.
 Today, desserts are the most popular food. The constant increase of the population and, accordingly, the satisfaction of the consumption needs of any products require innovative approaches to product technologies. The latest trends and trends in improving the quality of food products while reducing calories and increasing nutritional value lead to the creation of innovative types of dessert products with functional recognition. New types of dessert products are significantly influenced by the need for a healthy diet, taking into account all the necessary macronutrients.
 When creating a new functional dessert, much attention is paid to improving the nutritional value. A promising area of the development of functional products is dessert products with low energy value and low sugar content.
 As of today, the confectionery industry and, accordingly, dessert products are becoming increasingly popular. The total production of food industry enterprises, in terms of dessert products, is more than 1.4 million tons of products per year (3% of GDP). This house closely cooperates with agricultural enterprises of Ukraine and is one of the largest consumers of their products ˗ milk, flour, sugar, etc. In modern conditions, the food industry is stably developed, self-sufficient and occupies a leading position in both domestic and global markets. The production of dessert products is constantly growing. This trend is observed not only in Ukraine.
 Monitoring and research of the confectionery market in Ukraine demonstrates the fact that the largest share is occupied by domestic products. This is about 95% of the total. This percentage is provided by a highly concentrated market with a large number of food industry enterprises (about 800 companies).
 Modern consumers want to get something innovative as a dessert, with a low sugar content, balanced in the number of macronutrients. In a number of European countries and Japan, desserts with the addition of vitamins, minerals, sweeteners, sugar substitutes (including stevia) have become very popular.

Development strategy of production enterprises to ensure competitiveness and development of economic systems

The paper deals with the problem of determination the development strategy enterprises of the food industry in the conditions of integration and globalization processes. The problems influencing the level of global competitiveness determined. Identified key competitive advantages and their relationship with the factors of the competitive environment. This allowed distinguishing the development of strategic priorities the food industry of Ukraine to achieve competitive advantages in the context of current operation conditions. The article deals with the fundamentals of developing the strategy of enterprise economic development. In estimating the level of economic development the graphic analytical model has been suggested. The development trends have been investigated for determining the range of enterprise strategic alternatives. The typical positions of enterprises have been stated depending on the life cycle and the position on the market in order to take into account the most probable prospective trends.

Методичні підходи з оцінки результативності прогнозних очікувань інноваційно-інвестиційного потенціалу харчової промисловості України

The subject of research is the effectiveness of the innovation and investment potential of the food industry of Ukraine. The purpose of the article is to identify the main approaches to assess the level of effectiveness of forecast expectations of the innovation and investment potential of the food industry of Ukraine. The following methods were used: dialectical for cognition of processes and phenomena; monographic for the analysis of scientific achievements of scientists in terms of innovation and investment potential; empirical for a comprehensive assessment of the effectiveness of innovation and investment potential in the food industry of Ukraine; comparative analysis to determine and analyze the performance indicators of innovation and investment potential in the food industry of Ukraine. The forecasting of indicators was carried out with the help of the tool "Forecast sheet" in the Excel software environment, taking into account the factors of economic development of Ukraine. Results of the research. A methodical approach to assess the effectiveness of forecast expectations of the innovation and investment potential of the food industry of Ukraine based on the method of comparative rating assessment of a special system of indicators (coefficients). A system of indicators has been developed, which are included in the relevant block of forming the effectiveness of innovation and investment potential of food industry enterprises, and on their basis a comprehensive comparative rating assessment has been carried out. A comparative rating assessment of the effectiveness of the innovation and investment potential of the food industry of Ukraine allowed determining of the most productive industries. The rating revealed that the best results in 2018 were achieved by such industries as "Manufacture of prepared animal feeds", "Production of oil and animal fats" and "Manufacture of beverages". It was found that "Manufacture of bread, bakery and flour products" is the industry with the worst rating of the effectiveness of the innovation and investment potential, both according to the reported data of 2018 and the forecast indicators for 2023. The proposed Guidelines take into account the possibility of participation of the food industry in further innovation, which is aimed at using the results of research and development, which determine the production of competitive products, as well as the development and use of scientific, technical and investment potential. Scope of research results. The results of research are scientific and practical in nature and can serve as a source of reference information on the effectiveness of the innovation and investment potential of the food industry of Ukraine. They can be the basis for further research and are used by economists, specialists in the food and processing industries, government professionals, researchers, teachers, graduate students and students of higher education.

Розвиток експорту агропродовольчої продукції в Україні

Subject of research - economic processes of foreign economic activity in the food industry of Ukraine. The purpose of the study is to substantiate the growth of exports of food products with high added value, taking into account the food security of Ukraine. Methods applied: dialectical and systematic generalization – to analyze the work of scientists on ensuring the export food potential of the country and food security, analysis of statistical reporting; comparative method – to analyze the state of exports of Ukrainian industries; graphic method – for the analysis of time series; structural and logical methods – to determine areas for improvement of export activities. Research results. The indicators of dynamics and structure of food export, its share in the total export of Ukraine are investigated. Ukraine's position in world food exports has been identified. Trends in food production and export in Ukraine, ratings of world arable land availability are compared. The dynamics and structure of exports of agri-food products in terms of food groups, deterrent and stimulation factors of exports are analyzed. The share of products with high added value is estimated, approaches to systematization of food export groups by the degree of processing of raw materials are offered. The volume of the lost value due to the export of food with a low level of processing is calculated. Legislation and institutions on the expansion of food exports are summarized. The main directions of expanding food exports with high added value are identified. Scope of research results. These are intended for professionals in economics, macroeconomic research and the food industry, researchers, teachers, graduate students and students of higher education. The results can be used by researchers, specialists and public administration bodies in the study of the export potential of the food market and substantiation of mechanisms for regulating the development of exports of food products of Ukraine in the context of global and domestic risks and challenges