Innovation production structure in dairy industry enterprises (theory and methodology) | Инновационная структура производства в предприятиях молочной промышленности (теория и методология)
2011
Pilipuk, A.V. | Baranova, M.I., National Academy of Sciences, Minsk (Belarus). Institute of System Studies in Agro - Industrial Complex
The most important requirement of the sustainable development of agro-industrial complex of the Republic of Belarus is a change of a structure of foodstuffs production and increase of the competitiveness of the food products, guaranteeing domestic and foreign sale. Theoretical and methodological approaches for evaluation of the production structure in the dairy industry are considered. It allows to determine the optimal criteria and to develop long-term parameters of the innovative component of the assortment policy at three levels: milk-processing enterprise, integration union and the branch as a whole. The developments are based on the directions for constructing an innovative production structure taking into account a complex use of milk resources, production efficiency and market demand correspondence. Evaluation criteria of the level of competitiveness of the production are presented. Forecasting of the development of the branch is made (according qualitative and quantitative methods). Economic efficiency of the dairy branch, calculated after optimization of the milk-processing branch, is presented. The most important indexes of the efficiency of milk-and-meat industry are analyzed. Raw materials of the dairy branch, determining innovation level of the structure of milk production, are enumerated. Strategic plan of the product assortment development is offered.
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