ESTIMATION OF COMPETITIVENESS OF THE DOMESTIC DAIRY MARKET

Abstract

Purpose. The development of theoretical, methodological and practical recommendations for the definition of the category of "product competitiveness", the study of different approaches to its formation and the justification of the need to ensure competitive advantages in the domestic market of dairy products. Research methodology. The theoretical and methodological basis of the research is the principles of modern economic theory, scientific works of domestic and foreign scientists regarding the study of the category of "competitiveness of products". To achieve this purpose we used general scientific methods of research such as grouping, comparison and theoretical generalization - for studying scientific works on the issues of ensuring the competitiveness of products; induction and deduction - to determine the main competitive advantages for the enterprises of the dairy industry of Ukraine; abstract-logical - for theoretical generalization and formulation conclusions. Research. In the article the economic essence category "competitiveness of products" is determined. Existence of interconnection and interdependence the categories of competitiveness of products and enterprises is justified. The main problems of the dairy industry of Ukraine are described and ways of ensuring the competitive advantages of dairy processing enterprises are offered. A comparative analysis of competitiveness milk dairy commodity market is carried out. Scientific novelty. Theoretical and methodological research on the definition category " product competitiveness " are generalized, different approaches to its formation are substantiated and ways of providing competitive advantages on the domestic market of dairy products are offered. The practical significance. The recommendations, which determine the conditions for the high competitiveness of milk production, are proposed, in particular: the fullest possible use of the milk processing enterprise potential; the introduction of a quality management system in milk processing enterprises on the basis of the formation the reliable and qualitative raw material base by leaving from the raw material of the private sector and reviving the large-scale dairy production; the introduction of modern resource-saving production technologies.