Bakery industry of Ukraine: tendencies and problems of its development
The purpose of the article is to assess the state and development trends of the bakery industry in Ukraine, identify its main problems and factors of influence on the domestic food system, determine the directions for further development of the branch. Research methodology. In the research process the following methods have been used: systemic generalization, analysis and synthesis, calculation and analytical, comparison, graphic. Research results. The article reveals the main trends in development of the bakery industry in Ukraine and substantiates the reasons and factors that hamper its effective development. There’ve been proposed directions for the solution of revealed problems. The capacity of the market of bakery products of industrial production has been calculated. There’s been established the market share of industry, which is not accounted by statistical reporting. Comparison of prices for bread in Ukraine and other world countries has been conducted. Demand for products, which is mainly determined by the level of solvency of the population, indicates that the level of average wages in the equivalent of the value of wheat bread in Ukraine is the lowest in comparison with other world countries. The article substantiates the need to improve state standards for baking wheat. Elements of scientific novelty. The main reasons for the low efficiency of the bakery industry with specific measures for their elimination have been identified. It’s been established that the priority decisions are required by: revision and improvement of regulatory documentation for bakery raw materials; stable supply of baking industry with necessary quantity of quality baking flour; improvement of statistical accounting of the production of bread and bread products; protection of consumers from lowquality grain products, etc. Practical significance. The proposed measures of innovative development of the bakery industry will contribute to ensuring the food security of the state, reducing the cost of production and competitiveness of the industry in the domestic and foreign markets. Tabl.: 2. Figs.: 1. Refs.: 10
[1] Lupenko, Yu.O., Shpychak, O.M., Mesel-Veseliak, V.Ya., et al. (2013). Balansy silskogospodarskoi produkcii ta prodovolstva [Balances of agricultural products and food]. O.M. Shpychak (Ed.). Kyiv: NSTs IAE [In Ukrainian].
[2] Mostenska, T.L., & Kundieieva, H.O. (2016). Harchuvannja jak skladova prodovolchoi bezpeky [Nutrition as a component of food security]. Naukovi praci Nacionalnogo universytetu harchovyh tehnologij, 3, Vol. 22, рр. 113-122 [In Ukrainian].
[3] Pashaver, B.Y. (2006). Suchasnyj stan prodovolchoi bezpeky [Current state of food security]. Ekonomika Ukrainy, 4, рр. 43–50 [In Ukrainian].
[4] Pro zatverdzhennja Galuzevoi programy rozvytku hlibopekarskoi galuzi na period do 2015 roku: nakaz Ministerstva agrarnoi polityky Ukrainy vid 20.03.2008 # 164 [On approval of the Industry program for a development of the bakery industry for a period up to 2015: Order of the Ministry of Agrarian Policy of Ukraine from 20.03.2008 No. 164]. Zakony Ukrainy. Informatsiino-Pravovyi Portal. Retrieved from: http://www.uazakon.com/documents/date_e3/pg_gtcywj.htm [In Ukrainian].
[5] Rybchynskyj, R. (2017). Rynok boroshna. Pershi kroky na mizhnarodnij areni. [Market of flour. The first steps in the international arena]. Propozycija. Retrieved from: http://propozitsiya.com/ua/rinok-boroshna-pershi-kroki-namizhnarodniy-areni [In Ukrainian].
[6] Sabluk, P.T., & Luzan, Yu.Ya. (2011). Osnovni naprjamy udoskonalennja derzhavnoi agrarnoi polityky v Ukraini [Main directions of improving of the state agrarian policy in Ukraine]. Ekonomika APK, 5, рр. 3–16 [In Ukrainian].
[7] Sychevskyi, M.P., & Deineko, L.V. (2014). Organizcijnoekonomichna sutnist kategorii “Prodovolcha systema” [Organizational-economic essence of the category ”Food system”]. Prodovolchi resursy, Vol. Ekonomichni nauky, 3, рр. 4−9 [In Ukrainian].
[8] Skopenko, N.S. (2010). Innovacionnoe razvitie hlebopekarnoj otrasli Ukrainy: osnovnye napravlenija, problemy, riski [Innovative development of the bakery industry of Ukraine: main directions, problems, risks]. Vestn. nac. un-ta “Lvovskaja politehnika”, 684, рр. 66–71 [In Russian].
[9] Yuzefovych, A.E. (2014). Prodovolchi resursy i socialnyj progres [Food resources and social progress]. Prodovolchi resursy, Vol. Ekonomichni nauky, 3, рр. 27–32 [In Ukrainian].
[10] Galli, F., Venturib, F., Bartolinic, F., Gavad, O., Zin naie, A., Chiara S. et al. (2017). Shaping food systems towards improved nutrition: a case study on Tuscan Bread Protected Designation of Origin. International Food and Agribusiness Management Review. Vol. 20, Issue 4. Retrieved from: https://ageconsearch.umn.edu/record/264244/files/ifamr2015.0174.pdf [In English].