PARTICULAR QUALITIES OF INTEGRATIONAL INTERACTION DEVELOPMENT OF THE FOOD INDUSTRY IN UKRAINE
Journal Title: Вісник Київського національного університету імені Тараса Шевченка. Економіка. - Year 2014, Vol 5, Issue 158
Abstract
Integrated structures forming and their development is an effective area of improving the efficiency of agricultural enterprises in general and the food industry in particular. Specific features of this sector determine the feasibility of the priorities of integrational interaction between the food industry enterprieses and other market players. A forecast of integrational interaction of the food industry is made, issues of businesses and efficient tools of integration, depending on the stage of development of the industry are developed. There are some examples. Active integration, expansion by creating separate business units, integration in related field only if there is occurrence of synergy or as part of resource support is appropriate for beverage – energytonik producers, bottled drinking water, frozen food, pastry, organic products manufacturers. For producers of wines, alcoholic drinks, mineral water?flour we suggest horizontal and vertical integration, acquisitions of competitors, participation in various associations (unions, associations), diversification of production. For bread producers and bakery products, oils and fats, dairy and meat products, sugar, confectionery, processed fruit and vegetables we propose horizontal and vertical integration, diversification of production decline, disintegration through the provision or salling of non-core assets. For beer manufacturers and tobacco is urgent to use transnational integration, integration in other industries through the provision of disintegration or selling of non-core assets
Authors and Affiliations
Nataliia Skopenko
Keywords
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- EP ID EP414541
- DOI 10.17721/1728-2667.2014/158-5/5
- Views 74
- Downloads 0
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