Analysis of the state of the food industry
Altyngul Khaimuldinova, Fatima Yermakhanova, Ruslan Iskakov
The object of research: The paper examines the management of the strategic development of enterprises, it is worth noting the planning of the implementation of certain strategies, forming them in parallel and choosing the most important and cost-effective for enterprises.
Investigated problem: А methodology for selecting effective strategies of dairy industry enterprises has been developed, which includes a number of stages: expert assessment of consumer products properties of the studied enterprise and its main competitors; assessment of the volume of gross profit and cost of production at the studied enterprise; expert assessment of the level of innovation of the products of the studied enterprise and competitor enterprises; assessment of the prestige of the products of the studied enterprise and competitor enterprises; selection of competitive strategies based on a comparative analysis of the proposed strategies.
The main scientific results: In the course of the study, the author calculated 4 variants of the medium-term economic strategy for KokshetauGormolzavod LLP, determined the level of consumer properties of dairy products of the enterprise, cost estimates for the production of dairy products in the base year, the level of product innovation.
The area of practical use of the research results: The competitiveness of a country is crucially interconnected with the competitiveness of national companies, both in domestic and foreign markets. Accordingly, the categories of competitiveness of a product, company, industry, region and country are interconnected. The fundamental basis of industry competitiveness is the competitiveness of products, which is influenced by factors such as consumer price and cost. The author introduces the third factor of product competitiveness – innovativeness, understood as the introduction of novelty into products, due to which additional competitive advantages can be created.
Innovative technological product: Innovative products are products that meet international quality standards, forming additional competitive advantages over similar products. The authors adapted the method of assessing the competitiveness of consumer goods to dairy products by introducing the factor “Level of innovativeness” instead of the factor “Level of sales organization” and introduced as indicators of the factor “Level of innovativeness”: the range of dairy products, packaging (packaging), safety, social suitability, manufacturability, image, service, informativeness. Just such indicators affect competitiveness.
Scope of the innovative technological product: The fundamental basis of industry competitiveness is the competitiveness of products, which is influenced by factors such as consumer price and cost. The author introduces the third factor of product competitiveness – innovativeness, understood as the introduction of novelty into products, due to which additional competitive advantages can be created .
The article presents an analysis of the food industry market according to the Agency of the Republic of Kazakhstan on Statistics, the main share of meat and meat product producers as of 01.02.2021. Meat products are now regarded as high-risk products that carry both biological and chemical dangers. The International Epizootic Bureau (OIE) and Codex Alimentarius papers include guidelines for the use of a risk-based approach to animal products. The OIE documents, on the other hand, primarily concern the veterinary welfare of farm animals, but in the Codex Alimentarius they relate to the completed product and are seen as relevant to human health. The technology aspect is not particularly addressed in these texts, but it is crucial in managing both individual hazards and their aggregate, allowing to produce products with guaranteed shelf-life safety as well as safety for human health and epizootic well-being. The success of the nation’s socioeconomic development program will be greatly influenced by the quality, variety, and availability of food, which should be prioritized as a national effort
How to cite paper:
Khaimuldinova, A, , Yermakhanova, F, , Iskakov, R, (2022). Analysis of the state of the food industry. ScienceRise, 6, 25-31. doi:https://doi.org/10.21303/2313-8416.2022.002824