Functioning and development of the processing sphere of meat sub complex in the russian federation

Issue № 1, 2019, article № 5, pages 44-57

Language: Russian

Original language title: ФУНКЦИОНИРОВАНИЕ И РАЗВИТИЕ ПЕРЕРАБАТЫВАЮЩЕЙ СФЕРЫ МЯСОПРОДУКТОВОГО ПОДКОМПЛЕКСА РОССИЙСКОЙ ФЕДЕРАЦИИ

Keywords: MONITORING OF MEAT PRODUCT SUB COMPLEX, RAW MATERIAL BASE, PROCESSING SPHERE, INDUSTRY MARKET, IMPORT SUBSTITUTION, EXPORT, AND IMPORT

Abstract: At the moment, the domestic meat-producing sub complex plays an important role in the formation and strengthening of the position of agriculture both at the national and global level. In the context of the implementation of global integration processes, strengthening the export potential of the Russian Federation, as well as the escalation of economic and political tensions, sectoral management structures need to form and implement a comprehensive action plan of socio-economic nature (strategy), focused on the solution of interrelated tasks, in terms of achieving a proportionately balanced stability and a positive trend in the adaptive development of meat sub complex, taking into account crisis conditions, risk factors and uncertainty. Based on this strategic setting, an important tool for achieving the goals and objectives is a comprehensive analysis and assessment of the features of the functioning and trends of the development of the processing sphere of the latter. Thus, the article studies the efficiency of the functioning of the raw material base, production sphere, industry market, export-import balance, as well as plans, goals, objectives and tools of import substitution policy implemented in this industry segment of the national economy. Of particular importance and scientific value are the goals and objectives of the complex development of meat production in the Russian Federation; measures to improve the competitiveness of domestic enterprises and products; the main tasks of the forming development of commodity and logistics infrastructure of the domestic market of meat and meat raw materials, as well as the direction of development of meat production on the basis of innovative approaches and solutions.

Authors: Bogomolova Irina Petrovna, Kotarev Aleksandr Viacheslavovich, Kotareva Alena Olegovna