CREATION AND ORGANIZATION OF WORK MILK COOPERATIVES
Journal Title: ЕКОНОМІЧНИЙ ДИСКУРС - Year 2017, Vol 1, Issue 2
Abstract
Introduction. Today there is a need to support small and medium-sized agricultural producers, which operate in a poor competitive environment and can not fully realize their potential. Private peasant farms producing milk are forced to sell it on their own in local markets, or through intermediaries who seek to buy as much raw material of any quality as possible at the lowest prices. This situation leads to the harvesting of raw materials, which is unsuitable for the production of quality dairy products. Methods. The following methods are used to achieve this goal: dialectic, questionnaire, deductive, comparative analysis, factor analysis, graphical. The methodological basis of the study was theoretical development of domestic and foreign scientists and own research on the creation and development of agricultural service cooperatives. Results. The article highlights the main factors influencing the work of the dairy cooperative. The factors influencing the process of preparation and sale of tolling raw materials are substantiated. The organizational model of the ties of dairy cooperation with other subjects of the agrarian market is developed, which allows to optimize the process of harvesting and sales of customer-supplied raw materials. Discussion. Prospective areas for further research are the study of the features of the service cooperatives and the development of methods for assessing their effectiveness. It is through the qualitative organization of the dairy cooperative that it is possible to ensure the proper quality of products and thereby increase its role in the market of agricultural products.
Authors and Affiliations
Yaroslav Rybak
Keywords
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