Open AccessFOOD QUALITY AS A FACTOR OF ENSURING THE COMPETITIVENESS OF AIC PRODUCTS ON THE NATIONAL AND WORLD MARKETS
Author(s) -
М. М. Бутакова,
Olga Sokolova,
O. А. Goryaninskaya
Publication year - 2021
Publication title -
èkonomika, professiâ, biznes
Language(s) - English
Resource type - Journals
eISSN - 2414-5890
pISSN - 2413-8584
DOI - 10.14258/epb202116
Subject(s) - quality (philosophy) , business , agriculture , context (archaeology) , work (physics) , sustainable development , food security , industrial organization , marketing , engineering , political science , geography , mechanical engineering , philosophy , epistemology , law , archaeology
The research problem is related to the necessity and complexity of achieving the UN sustainable development goal in the context of ensuring food security and improving nutrition; the goals of increasing the volume of exports of products of the agro-industrial complex, set by the Decree of the President of the Russian Federation dated 07.05.2018 No. 204 “On national goals and strategic objectives of the development of the Russian Federation for the period up to 2024”.
In the work, the authors investigated the category of “quality” of food and analyzed the impact of the transformation of the category of “quality of food” on the prospects for growth in the volume of supplies to the national and world markets of agricultural products, reflects the problems of ensuring the competitiveness of food raw materials and products of plant origin in the world market. Based on the methods of quantitative analysis, an assessment is made of the possibilities of increasing the competitiveness of foodstuffs, improving the quality characteristics of food products in accordance with the requirements of the national market and the largest importers as a factor in increasing demand for products of the agro-industrial complex of Russia. The authors identified the problems of increasing the export potential by improving the quality characteristics and considered the economic conditions for their implementation. The research results will expand the boundaries of scientific knowledge regarding the impact of food quality on the competitiveness and export opportunities of producers.