Factors of food inflation and approaches to its reduction

Issue № 8, 2026, article № 1, pages 3-18

Section: Agrarian policy: problems and decisions

Language: Russian

Original language title: ФАКТОРЫ ПРОДОВОЛЬСТВЕННОЙ ИНФЛЯЦИИ И ПОДХОДЫ К ЕЕ СНИЖЕНИЮ

Keywords: AGFLATION, CONSUMER PRICE INDEX, DEMAND INFLATION, SUPPLY INFLATION, FOOD INFLATION, REGULATION

Abstract: The relevance of the article is determined by the need for an integrated approach to the study of factors accelerating food inflation and determining ways to regulate it. The chronology, fundamental and conjunctural causes of the emergence and development of food inflation in the world from the beginning of the 21st century to the present are revealed. Based on Rosstat data for 2015-2025, the dynamics of such indicators as the consumer price index, average producer prices for agricultural products, the price index for food groups of goods, and retail trade turnover are analyzed. The results showed that, despite the decrease in inflation in the current period, significant fluctuations in food prices persist, which indicates the persistence of general inflationary pressure. The negative impact of inflation on the development of agricultural and processing organizations of the agro-industrial complex is revealed. It is revealed that to a greater extent the observed price dynamics is related to the problems of inflation on the supply side. The need to find mechanisms for price stability through agri-food policy measures aimed at increasing the profitability of agricultural producers and improving pricing is emphasized. The obtained theoretical and practical conclusions of the study make it possible to deepen the understanding of the category of "food inflation", its features and can be used as the basis for developing an anti-inflationary policy.

Authors: Velibekova Luiza Alikovna