Фінансово-кредитна діяльність: проблеми теорії та практики (Sep 2022)

FORMATION AND MANAGEMENT OF THE DEVELOPMENT OF AGRICULTURAL PRODUCTION AND PROCESSING OF AGRICULTURAL PRODUCTS AND THE VALUE OF FOOD TECHNOLOGIES

  • Maryna Ponomarova ,
  • Alexandr Yevsiukov ,
  • Lyudmila Shovkun ,
  • Svitlana Zolotarоva ,
  • Ilona Kramarenko

DOI
https://doi.org/10.55643/fcaptp.4.45.2022.3825
Journal volume & issue
Vol. 4, no. 45

Abstract

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The purpose of the study is to analyze the state of the processing sector; determine management tasks that will contribute to increasing the share of processing in the total volume of agricultural products and to substantiation of management measures regarding the value of food technologies. Strategic tasks the solution of which helps to increase the share of processed products were identified and studied. It is indicated that the promotion of investments, primarily in the processing industry and related fields of activity, is one of the main areas of activity of managers of all levels of the agrarian industry. Priority institutional directions for promoting the increase of investment flows are outlined. This will ensure a high level of technology, reduce the volume of processing waste, increase the added value of agrarian products, provide income to the budget of the country and regions, and create prerequisites for a synergistic impact on the development of the country's economy. It is proved that the share of individual farms in the volume of processing is significant, which indicates the need for management actions to increase this share. It is revealed that the "residues and waste of the food industry" still make up a large share of the agrarian export structure, which indicates the insufficient depth of raw material processing, the use of outdated technologies, and the need for management measures to correct this. It is pointed out that the efficiency of management of processing enterprises, in particular with regard to access to foreign markets, forms the prerequisites for their sustainable development. For the first time, it is indicated that preserving the value of food technologies requires the introduction of modern technologies in the processing sector, which demands: the use of state-level management measures to promote the formation of scientific structures in this direction; increasing the role of intellectual property institute; and new directions of investment and new skills from management are required.

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