Concept and essence of competitiveness of meat industry

Issue № 2, 2021, article № 11, pages 81-90

Section: Competition of young authors

Language: Russian

Original language title: ПОНЯТИЕ И СУЩНОСТЬ КОНКУРЕНТОСПОСОБНОСТИ МЯСНОЙ ОТРАСЛИ

Keywords: COMPETITIVENESS, REGIONAL MEAT INDUSTRY, COMPETITIVE ADVANTAGES, SUPERIORITY, CONSUMER, INDUSTRY COMPETITIVENESS, MEAT PRODUCTS, COMPETITIVENESS FACTORS OF THE REGIONAL MEAT INDUSTRY, CONSUMER VALUE

Abstract: The general conditions for the formation of sectoral competitiveness for various industries are considered, including the use of the experience of competition, factors of the competitiveness of the industry and the orientation of manufacturers to the needs of regional consumers. It is shown that the competitiveness of the meat industry in the region is influenced by the nature of the participation of producers in the creation of consumer value, the uneven distribution of costs and profits, the dependence of competitiveness on technologies at each stage of the production of meat products. It is shown that the competitiveness of the meat industry in the region is created at the level of specific producers, since they participate in different ways in creating consumer value, and the ways of using the experience of competitive struggle to develop competitive advantages are also different. It is concluded that for small farms, the preferred way to use the experience of competition in the meat market is cooperation with other participants in the creation of consumer value, and the largest producers have the opportunity to directly use this experience, since they control all stages of creating value for the consumer. Various aspects of the definitions of the competitiveness of the meat industry in the region are considered, which, in conjunction with the substantiation of its essence, made it possible to clarify the definition of this concept.

Authors: Slobozhanin Dmitrii Mikhailovich