DOI: http://doi.org/10.15350/2409-7616.2021.3.05

UDC 338.4

Kochieva E.R.¹ (Vladikavkaz, Russian Federation) – E-mail: georgodjiev@bk.ru, Moiseeva A.A.² (Vladikavkaz, Russian Federation) – E-mail: bekoevamarina@mail.ru

¹North Ossetian State Universitynamed after K.L. Khetagurova

²North Caucasian Mining and Metallurgical Institute

Abstract. The article is devoted to the study of the economic efficiency of food products in accordance with their classification features and taking into account the observance of the technological component of their processing, biological characteristics of the source of raw materials, conditions and shelf life of finished products, etc. The food industry affects both practically and theoretically all fundamental scientific areas. A large assortment of raw materials for food products, applications, technologies for their processing and a variety of finished food products determine the importance of classifying food products according to various criteria with minimizing financial losses. Complex technological processes occurring during the processing of raw materials for food products are based on the laws of biology, medicine, physics, chemistry, economics and other sciences. Therefore, food industry workers, especially technologists, are required to possess perfect knowledge in the listed scientific areas. The article focuses on the economic component of the classification characteristics, since the technology of the food industry is closely related to the economics of the production of each type of food. The features of the classification of food products presented in the article, as well as the specified conditions (a certain temperature regime, permissible norms of air humidity, etc.) and the periods of their storage, make it possible to optimize the economic efficiency of the production and sale of these goods, both in the domestic and international trade markets. … To meet the needs of the buyer, the trading network provides detailed information about the assortment minimum of the offered goods. The high productivity and quality of food also guarantees the creation of a large number of jobs, especially in the context of the forced restrictive measures associated with the pandemic.

Keywords: classification of goods, food products, technological features of storage, food products, economic efficiency.

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For citation:

Kochieva E.R., Moiseeva A.A. Economic efficiency of food classification. CITISE, 2021, no. 3, pp.58-64. DOI: http://doi.org/10.15350/2409-7616.2021.3.05