Conceptual construct of servicization in the agro-industrial complex

Issue № 5, 2026, article № 6, pages 40-51

Section: Economic mechanism of managing

Language: Russian

Original language title: ПОНЯТИЙНЫЙ КОНСТРУКТ СЕРВИСИЗАЦИИ В АГРОПРОМЫШЛЕННОМ КОМПЛЕКСЕ

Keywords: SERVITIZATION, SERVICIZING, SERVICIFICATION, AGRO-INDUSTRIAL COMPLEX (AIC), SERVICES, VALUE CHAINS, SERVICE ECOSYSTEMS, BUSINESS MODEL, MACRO–MESO–MICRO ANALYSIS, RISK, SEASONALITY, DIGITALIZATION, INSTITUTIONAL ENVIRONMENT

Abstract: The paper substantiates the relevance of studying servitization in the agro-industrial complex (AIC) as a response to structural and institutional challenges that limit the explanatory and managerial power of a purely product-centric value creation logic. Using a conceptual reconstruction approach and qualitative analysis of academic texts, the study systematizes competing interpretations of servitization / servicizing / servicification and proposes a coherent macro–meso–micro analytical framework that reduces terminological ambiguity by explicitly linking definitions to the scale of the phenomenon. The results show that at the macro level servitization appears as a structural shift in value added distribution and an institutional “embeddedness” of services within material production; at the meso level it manifests as a reconfiguration of agri-food value chains and the emergence of service ecosystems supporting coordination, logistics, supply, digital governance, and quality assurance; at the micro level it unfolds as a transformation of firms’ strategies and business models, moving from product sales to delivering functionality, integrated solutions, or outcome-based results. The paper identifies key AIC-specific features of servitization articulated as a consistent “condition–mechanism–effect” linkage: biological production constraints, seasonality and narrow technological windows, spatial dispersion and infrastructural gaps, high uncertainty and risk exposure, and the systemic nature of effects that emerge only when macro, meso, and micro levels are aligned. The scientific novelty lies in developing a multi-level theoretical concept of AIC servitization, specifying its sectoral contours, and proposing an authorial definition of AIC servitization as a multi-level transformational process that increases resilience, risk manageability, and value-in-use in agri-food production.

Authors: Falchenko Oksana Dmitrievna, Stremousova Elena Gennadevna, Prostova Dina Mikhailovna, KHnkoian Meri Samvelovna