Open AccessMAIN DIRECTIONS OF INCREASING THE EFFICIENCY OF MEAT PROCESSING ENTERPRISES
Author(s) -
Nataliia Yablonska,
Svitlana Mahdenko,
Oleksandra Verbytska
Publication year - 2021
Publication title -
pričornomorsʹkì ekonomìčnì studìï
Language(s) - English
Resource type - Journals
eISSN - 2524-0900
pISSN - 2524-0897
DOI - 10.32843/bses.70-18
Subject(s) - business , industrial organization , production (economics) , economic efficiency , meat packing industry , process (computing) , macro , commerce , raw material , economics , computer science , market economy , chemistry , organic chemistry , political science , law , macroeconomics , programming language , operating system
The article discusses of the main directions of improving the efficiency of meat-processing enterprises. Ukraine’s integration into the world economic space necessitates a significant increase in the competitiveness of manufactured products and the efficiency of production and economic activities of meat processing enterprises as a priority sector of the agro-industrial complex of Ukraine. Improving the efficiency of economic entities is one of the urgent problems, the successful solution of which provides great opportunities for further development of the economy and improving living standards. Measures to increase production efficiency are determined by ways to increase the efficiency of financial and economic activities. The most important areas of improving the efficiency of the meat processing industry can be considered the following: the organization of incoming control and rational use of raw materials in the meat processing industry; long-term raw material supply; introduction of innovative technologies in production; implementation of effective management decisions related to pricing policy, which affects the sale of finished products in both domestic and foreign markets. To implement these areas, it is necessary to develop new organizational and economic vertically integrated management structures of the entire cycle at the micro and macro level, including: raising animals, harvesting meat, processing it and selling an assortment of finished products to various segments of consumers. The authors proposed a vertically integrated structure of the reproduction process of meat processing enterprises. As a result, we can obtain the cumulative effect of financial stability of the development of the entire integrated structure. This gives more opportunities to innovate in production, popularize resource and energy-saving technologies in order to optimize cost, increase the quality and assortment of meat products, and generate more income and profit. At the same time, realization of the new integrated organizational and economic structures it is impossible without the state support through subsidies, grants, access to soft loans.