DAIRY PRODUCTS MARKET IN UKRAINE: RANGE AND QUALITY

Abstract

The article analyses the range and quality of dairy products in Ukraine and identifies the factors influencing their formation. The legislative framework regulating state relations in the industry in the domestic and foreign markets is considered. The trends in the development of the dairy industry in recent years and the impact of the war on domestic demand for dairy products and pricing policy are studied. Prospects for the development of the industry are outlined. The experience of interaction between domestic producers and EU countries is studied. The purpose of the presented work is to study the main problems of the modern dairy market, to analyse the factors influencing the formation of the range and quality of dairy products in Ukraine. In the course of the research, abstract and logical, informative and analytical methods, the method of statistical and economic groupings of systemic and comparative analysis, generalisation, synthesis, and graphical methods were used to demonstrate the results of the study. The theoretical and methodological basis of this study is based on scientific publications, works of domestic and foreign scientists on the dynamics of the dairy industry and the market for milk and dairy products, data from the State Statistics Service of Ukraine and the Association of Milk Producers. The growing demand for Ukrainian dairy products on the foreign market stimulates the development of production. Requirements to product quality, as one of the main factors influencing public health, create a demand for organic food among consumers. Therefore, Ukrainian producers are increasingly focusing their activities on this sector, which requires the introduction of innovative technologies or the reconstruction of old ones, which in turn leads to a positive brand image both in the domestic and foreign markets. Partnerships are developing, the range of products is expanding, and quality is improving – the market is saturated, developing and stabilising. Competitiveness and production volumes are growing. Launching products on foreign markets requires strict adherence to international quality and safety standards to be competitive in European markets. To ensure sustainable development, it is necessary to analyse the situation in depth and comprehensively and forecast all critical points of production. Based on the analysis of statistical data and expert assessments of the market, we have identified the main factors influencing the growth of economic indicators of production activity and improving the quality of milk and dairy products. Further scientific research on expanding the range of dairy products will help to better meet the consumer needs of the population, which in turn will help to enrich restaurant menus with quality dairy products and develop a culture of their consumption. The results of the study may be useful for restaurant business professionals, scientists, teachers and students of the specialities ‘Food Technologies (in the restaurant industry)’, ‘Food Technologies’, ‘Hotel and Restaurant Business’.