Food Industry In Ukraine Research Articles

Вдосконалення національних стандартів у м’ясній і молочній промисловості

The subject of research is standardization as one of the forms of technical regulation in the food industry of Ukraine, in particular in the production of milk and milk products, meat and meat products, determination of safety and quality parameters of the specified food raw materials and finished products made from those, as well as installations and equipment for the food industry. The purpose of the study is to analyze the state of standardization in the production of dairy and meat products, highlight the existing problems and possible ways to solve them, as well as outline the role that the Technical Committee for Standardization 140 “Milk, meat and products of their processing” should play in these processes. Methods. During the research, a systematic approach was used to research factual materials, in particular scientific and scientific-practical literature, regulatory legal acts, regulatory documents and the like, abstract-logical approach to the synthesis of research results and the formulation of conclusions. The results of the study. National standards of Ukraine DSTU is the base of the technical regulation in relation to food products and methods of their control. The above also applies to standardization in the field of milk and meat products, which is within the competence scope of the Technical Committee for Standardization 140 “Milk, meat and products of their processing”. Technical Committee 140 carries out significant work to develop new and update existing national standards in accordance with its area of competence, in particular, it has significant success in harmonizing international and European standards. As of January 15, 2021, according to the classification code 67.100 (Milk and milk products) out of 203 standards of the nationwide force, 103 standards (50.7%) were developed by harmonizing the relevant international standards EN, ISO, etc. According to the classification code 67.120 (Meat, meat products and other animal products) – 202 units, 26 units and 14.1 %, respectively, according to the classification code 67.260 (Installations and equipment for the food industry) – 99 units, 86 units and 86.9%, respectively. The issue of attracting extra-budgetary funds for the harmonization of international standards and the implementation of the entire range of works on standardization is urgent. The issue of proper regulatory support for the production and operation of specialized technological equipment for food and processing industry enterprises is relevant, for which it is advisable to combine the domestic traditions of standardization with the priorities of safety and hygiene of machines, as well as ecology, which are in force in international practice. Scope of research results. The results of the studies performed will be used in the field of technical regulation, in particular, national standardization, of milk and milk products, meat and meat products, determination of safety and quality indicators of the specified food raw materials and finished products made from it, as well as installations and equipment for the food industry.

The effectiveness of innovative activities of the food industry in the system of sustainable development goals of the country

The purpose of the article is to improve approaches to assessing the effectiveness of innovative activities of the food industry and its individual subsectors to identify prospects for development and problems that can hinder the sustainable development of this area of production and the country as a whole. Research methods. The article uses the methods of theoretical generalizations and comparisons, which made it possible to comprehensively consider and generalize methodological approaches to assessing the effectiveness of innovation in industries. When systematizing the calculated data by the intensity of innovation costs, the methods of statistical classification and grouping were used. To achieve the goal of the study, the methodology for assessing the level of manufacturability of industries has been improved (the OECD methodology is taken as a basis), which made it possible to re-evaluate the effectiveness of innovative activities in sub-sectors of the food industry with an emphasis on the computerization of production. Research results. The article presents a methodical approach to assessing the effectiveness of innovation in the food industry. The study is based on the OECD methodology for assessing the manufacturability of industries, which is to calculate the weighted average cost intensity of R & D. The application of this approach to the food industry has confirmed the too low level of its innovative manufacturability. It was found that due to the lack of relevant statistics on R&D expenditures, it is difficult to assess the effectiveness of innovation in certain sectors of the food industry. It is proposed to solve this problem with the help of capital investment indicators, which are invested in the software of industries and are directly related to the level of computerization of technological processes. The obtained indicators of the intensity of software costs are ranked in descending order and divided into three groups according to the level of computerization, which characterizes the efficiency of innovation, as its level increases profits and profitability in industries. This will contribute to the goals of sustainable development of the country (including goals 2 and 9) and increase the competitiveness of the food industry. Scientific novelty. A methodological approach to assessing the effectiveness of innovative activities of sub-sectors of the food industry in Ukraine is proposed, which will contribute to the formation of a new look at the research methodology of this area of knowledge. Practical significance. Designed for professionals in the field of food industry economics, scientists, teachers, graduate students and students of higher educational institutions. The results of the study can be used by experts to assess the level of manufacturability of industries. Tabl.: 3. Refs.: 30.

Analysis of inventories of production enterprise

The purpose of the article is to analyze the inventories of the production enterprise and determine the directions of its development strategy. The methodology consists in the use of the following methods: grouping and comparison of indicators in the implementation of horizontal and vertical analysis, calculation of deviations by years; methods of coefficient analysis; generalization of the obtained results. The scientific novelty of the work is to improve the analysis of the production enterprise. Conclusions. The analysis of the activity of the production enterprise showed that one of the leading fields of the food industry of Ukraine is the bakery field. The researched enterprise constantly introduces new technologies into production, as a result the need for quantity of materials decreases, therefore material consumption decreases, and also quality of production increases, new markets are mastered, etc. Keywords: analysis, analytical procedures, production enterprise, profitability.

Monitoring of compliance of quality and safety of cooked smoked sausages “Servelat” with the requirements of the national standard

Meat products, in particular sausages, play a significant role in the structure of retail trade among other product groups. Sausages are a traditional product of the food industry in Ukraine, and the share of cooked and smoked sausages is up to 51 % of total production. Today, fierce competition encourages producers to introduce new recipes into production, which, unfortunately, has led to a sharp increase in cases of falsification of sausages. In addition, a significant number of low-capacity enterprises are involved in production, which often leads to a decrease in the sanitary quality of manufactured products. Therefore, the purpose of our study was to analyze the compliance of quality and safety indicators of cooked and smoked sausage of the highest grade of different manufacturers to DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The material of our research were samples of cooked smoked sausage of the highest grade “Servelat” of several domestic producers. The research was conducted on the basis of Multidisciplinary Laboratory of Veterinary Medicine (Faculty of Veterinary Medicine and Biotechnologies of Odesa State Agrarian University) and on the basis of the laboratory of Department of Veterinary-Sanitary Inspection (Stepan Gzhytskyi National University of Veterinary Medicine and Biotechnologies, Lviv). Sampling, organoleptic analysis of sausages and determination of microbiological parameters were performed in accordance with current regulations, determination of chemical composition – using an express analyzer FoodScan, general toxicity – express method using the infusoria Colpoda steinii. According to the results of the analysis of the labeling, it is established that the packaging of all investigated products contains the basic production and consumer information in accordance with Article 6 of the Law of Ukraine “On information for consumers about food”, but on the labels of samples № 2 and 3 there is no data provided for in Article 23 of this Law – the content of unsaturated fats, sugars and salt. The study of organoleptic and microbiological parameters of sausage samples demonstrates their compliance with the requirements of the regulated DSTU 4591:2006 “Cooked smoked sausages. General specifications”. The general toxicity of sausages was also not detected. The analysis of physicochemical parameters revealed non-compliance of sample № 3 with the requirements of the national standard in terms of mass content of moisture – excess by 5.72 %. In addition, a sufficiently high collagen content of 2.3 ± 0.04 was found in sausage loaves of sample № 1.

ОСОБЛИВОСТІ, ПРОБЛЕМИ ТА ПЕРСПЕКТИВИ РОЗВИТКУ КОНДИТЕРСЬКОЇ ГАЛУЗІ УКРАЇНИ

The article is devoted to the study of basic trends in the development of enterprises of the confectionery industry of Ukraine in order to determine the characteristics of the industry and outline the prospects for development. Analyzed the volume of production, export and import of confectionery, indicators of development of domestic confectionery enterprises. The problems of development of confectionery enterprises in Ukraine were determined. Prospective directions of development for enterprises of the confectionery industry are proposed. Economic development depends largely on the food industry, and in particular the confectionery industry, so the problems of improving the efficiency of the confectionery industry are of particular relevance. The efficiency of enterprises depends on the ability to quickly respond and adapt to changes in the external and internal environment and involves the use of efficient and high-quality production. The result will be a high level of economic stability and compliance with market standards and prospects. Recently, Ukrainian confectionery market has undergone significant changes associated primarily with rising prices for raw materials, the situation in eastern Ukraine and the decline in purchasing power, which in turn led to an economic crisis. However, the confectionery industry in Ukraine has a high potential, which determined the relevance of the theme of the study. One of the most developed branches of the food industry in Ukraine is the confectionery industry. The main direction of development of the industry is the need to improve the quality and taste of products and improve their assortment. It is important to meet the needs of the population with high-quality products; to improve the production of the confectionery industry. Confectionery products are products with high calorie content and digestibility, pleasant taste and aroma, as well as attractive appearance. One of the most developed sectors of the food industry in Ukraine is the confectionery industry, the range of which covers almost all groups of confectionery products. Analyzing the current prospects for the development of Ukraine's confectionery industry, it can be noted that domestic production is currently the main source of supply in the market and its products account for 95% of the total volume.

МІСЦЕ ТА РОЛЬ ХАРЧОВОЇ ПРОМИСЛОВОСТІ В ЕКОНОМІЧНІЙ СИСТЕМІ КРАЇНИ

Based on the significant relevance of the study and analysis of previous studies, previously unresolved parts of the overall problem were identified and the purpose of the study was formulated. The aim of the article was to determine the general systemic relationships of the dynamic development of the food industry of Ukraine under the condition of accelerating the formation of a stable economy. The article analyzes the place and role of the food industry in the economic system of the country. The ratio of the volume of sold products of the industry to GDP in the dynamics for 2010–2020 is given. The tabular form shows the main indicators of socio-economic development of the country and the volume of output in the food industry. Based on these data, using the Excel spreadsheet, the correlation coefficient was determined alternately between the total volume of products produced in the food industry in Ukraine and the main macroeconomic indicators. The correlation coefficient between the volume of food production and macroeconomic indicators is ranked. There are four groups on the impact on the volume of production in the food industry. The first group of factors that most affect the volume of food production includes macroeconomic factors such as the average exchange rate, the number of households, and the average number of employees by type of economic activity, deposits. In order to determine the place and role of the food industry among other types of economic activity in Ukraine, we conducted an analysis of the gross value added. The dynamics of value added in the food industry for 2013–2019 is shown in graphical form. The forecast of value added in the food industry based on a certain equation of the trend line of value added in food production showed that by 2025 value added will continue to grow to UAH 170 billion. For comparison, the graph shows the structure of gross value added by type of economic activity in Ukraine in 2019. It is concluded that in 2019 the largest share in the creation of value added was industry (36.02%). According to the results of the study, it was concluded that the food industry is essential for the growth of the country’s GDP and significant potential for growth and needs additional investment resources for its development.

СТРАТЕГІЧНІ НАПРЯМИ КОНКУРЕНТОСПРОМОЖНОГО РОЗВИТКУ АГРАРНОГО СЕКТОРУ ТА ХАРЧОВОЇ ПРОМИСЛОВОСТІ В КОНТЕКСТІ ЗАБЕЗПЕЧЕННЯ СТАЛОГО РОЗВИТКУ КРАЇНИ В УМОВАХ ГЛОБАЛІЗАЦІЇ

The article analyzes the level of food security in Ukraine, as well as the level of development of enterprises in the agricultural sector and food industry through the dynamics of their exports and imports. It is determined that the food industry of Ukraine is not developing at the pace appropriate to the agricultural sector and is losing its position even in the domestic market. Sale of agricultural raw materials from Ukraine in large volumes is actively developing the crop sector, but leads to the manifestation of the phenomenon of the "resource curse". Additional processing of agricultural products within the country could increase added value and the level of prosperity in the country. Factors influencing the level of competitiveness of food industry enterprises are analyzed. Strategic directions of competitive development of the agricultural sector and food industry are singled out. Today the agricultural sector and the food industry are able to achieve the first three goals of sustainable development with a sufficient level of mutually beneficial cooperation at least nationally. The food industry companies are facing the biggest challenge, they are required to show initiative and ability to develop in line with global trends. The industry does not take full advantage of the existing competitive advantages provided by the highly developed agricultural sector as its raw material base. By selling not raw materials (grain) on the world market, but products of its processing, enterprises have the opportunity to significantly increase value added and increase the level of welfare in Ukraine. However, the strategic guidelines for the development of the food industry should be to focused on improving product quality and ensuring long-term mutually beneficial cooperation with the agricultural sector

Strategic Management of the Investment Process in the Agricultural Sector (for Example, Agricultural Enterprises and the Food Industry)

The article presents the results of a study of the nature and characteristics of investment processes in the agricultural sector (by the example of agriculture and food industry in Ukraine), as well as recommendations on the modernization of the mechanisms for strategic management of these processes. It is noted that the restoration and development of Ukraine is possible on the basis of the effective development of agricultural entrepreneurship, which can be achieved through the use of a set of interrelated measures of a financial, economic, industrial, technical, organizational and social nature, aimed at the withdrawal of such anti-crisis and restoration organizations or their achievement profitability and competitiveness. The state policy for the development of agricultural enterprises should provide for the creation of a favorable investment climate for domestic and foreign investment. The authors note that in modern conditions of development of the national macroeconomic environment, the solution of this problem involves not only the development and formulation of market strategies, but primarily the solution to the problem of creating and implementing an effective mechanism for implementing intra-industry strategic decisions. At the same time, it should be taken into account that many issues of the formation and implementation of the state policy for regulating the development of agricultural enterprises in the face of institutional uncertainty and financial instability have not yet received adequate coverage. the authors concluded that direct government subsidies for agribusiness in Ukraine are harmful. They are distributed opaque, distort competition, produce corruption and nervousness. As a result, the interest of diligent agricultural producers is declining. Corruption and opacity lead to an unreasonable increase in prices for agricultural products. Based on the analysis, it is shown that the best way of state support for agricultural production is investment in rural areas - an increase in investment costs for roads or education in rural areas. It should also be taken into account that one of the tasks of state policy is to increase employment in rural areas, therefore it is necessary to support not only individual producers, but also “non-agricultural” employment, for example, “green tourism”. Also, government support should be distributed “automatically”, and not selectively. For this, it is important to develop and implement appropriate criteria. the economic security of economic entities in the agricultural sector should be the subject of an economic strategy in the food industry. The reduction or exclusion of business entities from participation in many areas of intra-industry life creates enormous economic risks (threats) for the near and long-term prospects of the food industry. Therefore, in order to ensure socio-economic development in the food industry, it is necessary to develop and introduce intra-industry socio-economic policies that will ensure the growth of key indicators in the national macroeconomic environment.

ПРОБЛЕМИ ТА ПЕРСПЕКТИВИ РОЗВИТКУ ХАРЧОВОЇ ПРОМИСЛОВОСТІ ТА ЇЇ ІНВЕСТИЦІЙНА ПРИВАБЛИВІСТЬ В УКРАЇНІ

The development of the food industry in Ukraine is studied and it is noted that its material and resource provision, itseffective development directly depend on the volume, structure and direction of investment resources, innovation and finan-cial stability.It is noted that the excess of foreign direct investment over portfolio foreign investment in 2020, as a record low, can be attributed to active political action in Ukraine, the continuation of hostilities, as well as the introduction of quarantine re-strictions. The structure of portfolio foreign investment has an imbalance that does not lead to industrial development, but leads to an increase in domestic and external debt, as a significant part of investment is represented by debt instruments.The factors that influence the investment climate for the further development of the food industry are listed: the level of inflation; taxation system; financial stability of enterprises; political stability; judicial system and level of corruption; control over the use of investments; energy prices. Strategic and tactical goals for further development of the industry, means and tools to achieve the goal have been identified. The organizational and economic mechanism of development of the food indus-try and creation of cooperatives at the expense of venture financing at the conclusion of venture agreements is offered. The creation of regional cooperatives will help the domestic food industry to reach a new level of development and raise the level of the national economy.It was concluded that it is necessary to stabilize the political and economic situation in the country, to eliminatecor-ruption in the administration of investments; the state should develop and implement reforms that would stimulate investment in both the agricultural sector and the processing industry; the development of the industry should be comprehensive, world trends, domestic and external demand for certain types of innovation should be taken into account.

Methods of analysis of intangible assets of enterprises

Purpose. The aim of the article is the isolation, systematization and improvement of methodological approaches that must be taken into account when analysing the intangible assets of enterprises. Methodology of research. The theoretical basis of the study is the scientific works of domestic and foreign scientists on the problems of research in the analysis of intangible assets. The methodological basis of the study are general scientific methods (abstraction, comparison, generalization, grouping, systematization, analysis, synthesis), which are used in the analysis of intangible assets; graphical method – for a visual representation of intangible assets, calculated on the basis of financial statements of enterprises; abstract and logical method – to formulate research conclusions. Findings. The successive stages of the methodology of analysis of intangible assets are identified through the definition of the following indicators: value dynamics; the share of intangible assets in the property of the enterprise; suitability; movement; efficiency of use; general trends in efficiency. The obtained results of the method of analysis of intangible assets on the basis of approbation according to the financial statements of food industry enterprises in Vinnytsia region are revealed. It is substantiated and proposed to take into account the main requirements in determining the effectiveness of the use of intangible assets, namely: indicators of the volume of intangible assets in the financial statements are objective; with a sufficient share of intangible assets in the property of the enterprise during the period, their level increases; indicators of suitability, compensation, growth, profitability and turnover and their dynamics are positive. The general trend of efficiency of use of intangible assets, the ratio of the growth rate of intangible assets is maintained to establish at a lower level than the growth rate of revenue from sales of goods, products, works, services and profit. Originality. The requirements that must be taken into account when conducting an analysis of the effectiveness of the use of intangible assets, which, in contrast to the existing approach, are established and substantiated allows you to take into account a number of factors that affect the objective determination of the effectiveness of the use of intangible assets and to approach the analysis objectively. Practical value. The implementation of the recommendations proposed in the publication to improve the methodology of analysis of intangible assets will help increase the efficiency of their use and management. The results of the study have found practical application in the food industry of Ukraine. Key words: intangible assets, analysis, accounting, financial reporting, dynamics, efficiency, food industry.

PROSPECTS FOR THE EXPORT DEVELOPMENT OF UKRAINE'S MEAT AND DIARY PRODUCTS TO CHINA

Introduction. Currently, food exports from Ukraine are in transition. The loss of the Russian market has made it necessary for Ukrainian exporters to find new markets, this search cannot be stopped due to the development of the food industry and food producers. Another reason for finding new markets is the decline in demand for certain food and low wages, which leads to lower profits for processors in the domestic market. The purpose of the research is to study the Chinese meat and dairy market and prospects for its development for food producers and exporters from Ukraine. In conducting research, a set of the following methods and techniques of scientific knowledge was used: abstract-logical, monographic and economic statistics, methods of analysis and synthesis (in assessing factors for development market processes), the method of scientific comparison. Results. The article considers the current situation on the market of the Republic of China in the production, import and consumption of meat and dairy products. The import indicators of the most popular product categories, namely the value and quantitative indicators of 2019, have been studied. The largest exporters of all categories of products considered in the article were identified, as well as last year's production figures and forecasts for future years. The main trends in industrial development were identified. The export system of products to the Republic of China was described and explained with the help of structural-functional method, properties and characteristics of dairy and meat products import were determined by comparison, abstract-logical method allowed to generalize and formulate conclusions and tips for entering the PRC market. Conclusions. The study identified the most popular products of the meat and dairy industry, and explained their distribution. The current state of the food industry in Ukraine is determined, and recommendations for exporters on the choice of export products and preparation for export are provided. Development of standards and guides for the export development of Ukraine’s meat and dairy products to China would be in great value. Keywords: market, export, agri-food products, meat and dairy industry, development.

Ensuring environmental safety of the food industry: Influence on leadership positions in the economy

The purpose of the article is to substantiate the peculiarities of ensuring environmental safety of products of the food industry. The problems of ensuring environmental safety of the food industry have been identified and the current state and the trends of food industry development in Ukraine have been analyzed. For increasing the leadership positions of the food industry of Ukraine in order to ensure its environmental safety, it has been proposed to strengthen the effective interaction of all interested parties - the state, food industry enterprises, agricultural producers and research institutions. Keywords: Economy; Ecological safety; Food industry; Competitiveness References The Law of Ukraine On Quality and Safety of Food Products and Food Raw Materials As amended by the Laws of Ukraine // The Official Bulletin of the Verkhovna Rada of Ukraine). 2005. No. 50. Art. 533. Shevchenko R.I. (2015) Environmental safety of food products: definition of the concept. Food Science and Technology. 1: 65-70. Romanko S.M. (2008) Economic and legal mechanism for providing environmental safety of agricultural products: Author’s Abstract…Candidate of Juridical Sciences: 12.00.06 / S.M. Romanco; National Agrarian University, K., 19 p. The Official Website of the State Statistics Service of Ukraine. Retrieved from: http://www.ukrstаt.gоv.uа Velychko O.V. (2011) Mechanism for formation of the national investment and innovation system of Ukraine: monograph / O. V. Velychko, M. M. Dubovykov, O. V. Liashchenko. Luhansk: Elton-2, 186 p. Nyzhnyk V. M. (2013) Mechanisms for increasing the competitive potential of industrial enterprises: monograph / edited by the Doctor of Economic Sciences, Prof. V. M. Nyzhnyk, Candidate of Economic Sciences, Associate Professor M. V. Nikolaichuk. Khmelnytsky: KhNU. 347 p. Novoitenko I.V., Slobodian N.Ya., Malynovskyi V.V. (2016) Prospects for the development of the food industry in Ukraine. Global and National Problems of Economy: collections of scientific works. V.O. Sukhomlynskyi National University of Mykolaiv. 11: 454-460. Semenenko O.H. (2017) Analysis of food industry development in Ukraine. Economic Herald of the University. 33 (1): 168-182.

Production of milk and dairy products in Ukraine: trends and prospects

The dairy industry is one of the important components of the food industry in Ukraine. Significant dynamic and structural changes in the procurement, processing and foreign trade of milk and dairy products have been observed in recent years. Further prospects for the development of the dairy industry are formed under the influence of a decrease in agricultural harvesting of milk, a decrease in the volume of deep processing of milk (production of butter and cheese), changes in foreign trade. It is important to study the current state of the dairy industry and identify trends in its further development. The tendencies of milk procurement by agricultural enterprises and households of Ukraine are investigated. Over the years milk production in agriculture has been dynamically diminishing, with a shift to entrepreneurial forms of dairy farming. It has been noted that the decrease in milk production volume in recent years has influenced the dynamics of industrial production of dairy products. In particular, in recent years the production of cheese and butter has decreased significantly, and milk production has been characterized by unstable trends. The general characteristics of Ukraine's foreign trade in milk and dairy products are presented. In recent years, the value of the export-to-import ratio has been positive for most dairy products. Over the last year (2018), exports of butter, condensed milk and cream, condensed milk and cream and whey prevailed in Ukraine. At the same time, they imported more cheese and butter, fermented or fermented milk and cream. The main part of the exported dairy products was export of butter and milk and cream condensed, imported mainly cheese. It is established that the main problem of the dairy industry today is the low level of milk production. Therefore, financial and investment processes should be stimulated to build farms and increase livestock production at enterprises to offset losses from reduced milk production by households. At the same time, it is necessary to encourage deep processing of milk, in particular the production of butter (main export product) and cheese (to avoid import dependence).

System approach in energy management as an analytical tool for evaluating energy-intensive processes in the food industry of Ukraine

System approach in energy management as an analytical tool for evaluating energy-intensive processes in the food industry of Ukraine

Development of organizational culture in the management system of the food industry enterprises

Purpose. The purpose of the article is a marketing research of the peculiarities of the organizational culture of the food industry enterprises and the identification of tendencies, problems and prospects of its development in the current economic conditions in Ukraine.
 Methodology / approach. Dialectical method of scientific cognition, complex, systematic, logical approaches were used to achieve this purpose and to solve certain problems. During the research, general scientific methods of abstraction and analogy, induction and deduction, analysis and synthesis, generalization, structural-logical, economic-statistical, mathematical-statistical, expert surveys were applied.
 Results. The results of the expert survey are presented as a method of empirical research in order to identify current problems, barriers, features, tendencies and ways of developing the organizational culture of the food industry in Ukraine. The barriers that impede the effective development of the organizational culture of enterprises include the following: functional disruptions impede data sharing; lack of digital platforms for managing large databases; lack of digital competence of staff; lack of a well-defined definition of customer orientation; misunderstanding of the essence of the client-oriented approach to the formation of organizational culture; the inability of the company to communicate with customers. It is established that the main obstacles to the transformation of the organizational culture of companies in terms of digitization of the economy are: low level of employee involvement; lack of financial resources; imperfection of organizational structure; lack of clear vision and support for leadership; misunderstanding of digital trends; not making necessary changes to the organizational culture; underdevelopment of IT infrastructure; lack of digital skills; lack of databases.
 It is proved that there is a direct correlation between the organizational culture of enterprises and financial results. Expert assessment of the influence of endogenous factors on the development of organizational culture of enterprises and the intensity of use of channels of internal communication. Indicators that reflect the characteristics of the organizational culture of enterprises have been identified and calculated. The calculations showed that the level of development of organizational culture at the surveyed enterprises is average and is 0.529. It should be noted that the level of development of organizational culture of food processing enterprises is significantly influenced by such indicators as «Empowerment» (0.663), «Strategic direction and intentions» (0.620), «Teamwork orientation» (0.593), «Objectives and Tasks» (0.570), «Vision» (0.567). However, food companies pay insufficient attention to organizational staff training, employee training, the ability to change under the influence of exogenous factors, and the application of a customer-centric approach to customer service.
 Originality / scientific novelty. On the basis of Denison’s methodology, the methodical approach to the assessment of organizational culture of the food industry enterprises has been improved. Approbation of the proposed approach showed that the interviewed enterprises have an average level of development of organizational culture (0.505), since the value of the integral indicator is in the range of 0.51–0.75.
 Practical value / implications. Priority directions of improvement of development of management of organizational culture of food industry enterprises are offered, implementation of which will contribute to optimization and automation of personnel management processes, increase of productivity of employees, increase of profitability level from sales of products, improvement of quality of logistic service and level of customer service.

ECONOMIC ACTIVITY OF MILK PROCESSING ENTERPRISES IN FOOD INDUSTRY OF UKRAINE

Introduction. An integral part of a complete human diet, especially in children and the elderly, is the consumption of dairy products that contain essential nutrients in such quantities and forms that are no longer found in any other food - milk protein and fat, lactose, lactic acid bacteria, enzymes, minerals, vitamins A and D, etc. Dairy industry is an extremely important sector of social production, which performs not only an important economic function. Purpose. Research of features of economic activity of milk processing enterprises in the food industry of Ukraine. Results. The article conducts a study that revealed a declining trend in the number of dairy plants in Ukraine, which generally increase the production of dairy products. It has been established that the number of dairy cattle, the production of raw milk and its income to processing enterprises is steadily declining. Based on a comparative analysis of the range of dairy products and its imports, it is concluded that a significant share of imported products is imported into Ukraine in large containers, packaged in domestic enterprises and sold as products of Ukrainian dairies. It is claimed that the reason for the increase in butter production while reducing the production of raw milk is in many cases its falsification - the replacement of milk fat with palm oil. Conclusions. The trend of changing the number of milk processing enterprises is a mirror image of the general trend in the food industry of Ukraine - in general, a declining trend with so far unstable growth since 2017. The production of many types of dairy products is growing. The reason for the increase in butter production while reducing the production of raw milk is in many cases its falsification - the replacement of milk fat with palm oil. Economic activity of Ukrainian dairies, in terms of forming the raw material base, is to expand the import of cheap European dairy products used as raw materials and replace milk fat with palm oil. This leads to the continuation of the curtailment of their cooperation with domestic milk producers, which is one of the main reasons for the reduction of its production. Keywords: industrial enterprises, milk processing industry, food industry, dairy raw materials, dairy products, import, counterfeiting, palm oil.

POTENTIAL MANAGEMENT OF AGRO-FOOD ENTERPRISES: ANALYSIS OF MEGATRENDS

The article summarizes the theoretical aspects of the concept of megatrend. The concept is considered of “megatrend” from different perspectives. As a result, the megatrend can be understood as a dynamic development of the world economy, encompassing all subjects of the global economic space, which are manifested over a long time and are projected into the future. The confectionery industry is one of the most developed food industry in Ukraine. The dynamics of net sales and the number of plants of Ukrainian and world confectionery companies is analyzed. Megatrends affecting the confectionery industry in Ukraine are analyzed in their global importance and have global vertical and horizontal branches, accordingly offering new options for opportunities for Ukrainian companies. The factors determining the emergence of megatrends in the world economy have been determined. The tasks of companies influenced by megatrends have been identified. Confectionery companies need to monitor and take into account megatrends in solving these tasks. It is important to build an effective system of relationships to use the existing potential and ensure the development of the company in the direction of the megatrend, since this can be a source of competitive advantage and create conditions for overcoming threats to the environment. The factors that must be taken into account in the application and implementation of megatrends in the confectionery industry in Ukraine are highlighted. The megatrends influencing the Ukrainian confectionery manufacturers have been identified.

WYDAJNOŚĆ PRZEMYSŁU SPOŻYWCZEGO NA UKRAINIE: ANALIZA I KIERUNKI OCHRONY KONKURENCYJNOŚCI

The food industry in each country is a strategic industry that ensures its food security, environmentally friendly social aspects, safe products, health of the population and its economic security, as it is continuously operating even at times of economic and political crises. Therefore, the state of the industry and the efficiency of its operation require constant analysis and research. This publication analyses the performance of the food industry of Ukraine and in particular its very important region for its development and export advantages – Odessa. The paper considers also the aspects of effective development and competitiveness of the food industry in Ukraine.

The influence of globalization processes on the innovative development of the food industry of Ukraine in the phases of business cycles

Aim. One of the important problems in the development of the food industry in Ukraine is the infl uence of globalization processes, accompanied by cyclical development of the economy. The cycles are manifested in periodic ups and downs of the business climate, taking into account the infl uence of various factors (climate change, risks in agricultural production, legislative changes, etc.), i.e. when the economy seeks to fi nd equilibrium. Therefore, the identifi cation of fl uctuations in economic activity and, accordingly, changes in market conditions that arise as a reaction to the action of well-defi ned, predictable factors of the market environment are relevant and necessary. The purpose of the article is to reveal the infl uence of globalization processes and economic cyclicality on the innovative development of the food industry in Ukraine, to identify the phases of business cycles, to determine the criteria for the effective functioning of individual food industry sectors during periods of crisis and depression in order to develop effective tools for leveling and smoothing their consequences at different levels of management. Methods. Based on the application of classical and modern methods for assessing economic cycles, we developed a methodological approach to justifying the phases of the business cycle and identifying the development specifi cities of individual sectors of the food industry of Ukraine (meat processing, milk processing, baking, sugar production) in these phases. In the authors’ algorithm, at the appropriate stages of the study, the following methods were applied: factor analysis  to calculate the indicator of the business climate; smoothing time series  to identify individual phases of the business cycle; average values of growth rates  to summarize the characteristics of the phases of the business cycle and identify the characteristics of the development of food industry sectors of Ukraine in these phases. The primary data for the calculations were the data of global and national statistics. Results. It has been established that the consequences of the impact of globalization on the development of the food industry of Ukraine since the beginning of the new millennium are: changes in the industrial structure; its formation under the infl uence of an external market, where raw materials and primary processing products are most in demand; accelerated growth in consumer prices for food products, which does not correlate with real incomes of the population; expanding the monopolization of food markets; the imbalance of supply and demand, which leads to differences in the development of economic phenomena, in particular  in the innovative development of the food industry, etc. The study showed that the development of individual sectors of the food industry is affected by the cyclical development of the national economy. The periods of the business cycle phases for the Ukrainian economy (from 2002 to mid-2019) and their impact on the activity of the food industry are determined. It was established that during this period the Ukrainian economy went through 4 business cycles with fi ve major downturns and peaks in economic activity. It was revealed that a sign of its development is the presence of separate business cycles in which there is no depression phase. Conclusions. The assessment of the intensity of the development of the food industry sectors during the phases of business cycles gives grounds for the justifi cation of their slower innovative development. The main reasons for this phenomenon in the food industry are as follows: imbalance in supply and demand for goods; low purchasing power of the population; investing signifi cant amounts of fi nances in increasing production volumes, and not in innovative development, ineffi cient pricing policy. The methodological approach proposed in the article, based on the identifi ed signs of the phases of the business cycle, makes it possible to justify the problem periods of the food industry in the short term, as current problems signifi cantly affect the implementation of long-term plans. This confi rms the feasibility of applying the proposed methodological approach in further research.

ОПТИМІЗАЦІЯ ФОНДООЗБРОЄНОСТІ НА ПРОМИСЛОВИХ ПІДПРИЄМСТВАХ ЗА ДОПОМОГОЮ ВИРОБНИЧИХ ФУНКЦІЙ

Нехтування питаннями управління фондоозброєністю на промислових підприємствах, брак інформації про рівень її відмінності від оптимальної величини неухильно призводять до нераціонального використання основних виробничих фондів і робочої сили. Це, у свою чергу, неминуче проявляється в зниженні конкурентоспроможності окремих вітчизняних товаровиробників, погіршенні їх фінансового становища і, врешті-решт, завершується банкрутством. Таким чином, необхідно постійно відстежувати виникнення неоптимальної фондоозброєності, яка здатна викликати відносний надлишок одного з найважливіших виробничих факторів-ресурсів і зниження ефективності використання іншого.Запропоновано процедуру аналітичного визначення оптимальної фондоозброєності товаровиробника за допомогою граничної норми технологічного заміщення ресурсів у рамках динамізованих виробничих функцій, що дозволило перевірити наукову гіпотезу про відносну надлишковість основних засобів порівняно з оплатою праці не тільки на рівні галузі промисловості, а й на окремих машинобудівних і харчових підприємствах. Зокрема, обґрунтовано ряд узгоджених критеріїв оптимальної фондоозброєності, коли побудована виробнича функція адекватно описує варіацію в часі техніко-економічних показників товаровиробника, та розроблено альтернативні управлінські рекомендації у разі виявлення неоптимальності фактичної фондоозброєності на підприємстві.Апробація запропонованих теоретико-методологічних положень і практичних рекомендацій на вітчизняних підприємствах різних галузей промисловості показала, що на підприємствах машинобудування і харчової промисловості України в останні роки спостерігався істотний надлишок основних виробничих фондів порівняно з оплатою праці. Фактичне перевищення необхідної фондоозброєності, тобто її неоптимальність, у цей період сформувалося під впливом двох головних чинників: наявності на підприємствах промисловості великої кількості застарілого і спрацьованого техніко-технологічного устаткування, яке неефективно використовувалось, й штучного заниження вартості виробничого фактора «робоча сила», що проявляється в необґрунтовано низькій оплаті праці персоналу досліджуваних підприємств.