State institutional regulation and management of competitiveness of the food industry

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State institutional regulation and management of competitiveness of the food industry

Journal Title: Економіка. Фінанси. Право - Year 2019, Vol 7, Issue

Abstract

The theoretical aspects of the state institutional regulation and management of food industry competitiveness are investigated in the article. The components of development of methodology of state institutional regulation and management of food industry competitiveness are formed. The specific differences of systemic and situational character in the system of state institutional regulation and management of food industry competitiveness are determined. It is substantiated and proven that industry competitiveness is closely linked to the competitive advantages of the food industry. The hierarchical level of formation of industry competitiveness is determined. The competitive advantages of the food industry are highlighted. The technological process of forming and implementing a competitive strategy in the food industry has been developed. It is substantiated that in the food industry competitive advantage is considered as a real and driving element only with adequate activity of the subjects of the branch and the system of state institutional regulation. The conditions for the formation and implementation of a competitive strategy in the food industry are defined. Competition in the food industry is an integral part of the market environment and is a prerequisite for effective development of the national macroeconomic space. In modern transformation processes that are inherent in the national economy, the competitiveness of the food industry can be reliably secured with competitive advantages, first of all operational, which allow to create productive technologies, and on their basis more competitive foods that have quality and innovative orientation. In the context of increased competition, there is always a problem of economic security, therefore, the development of measures to improve the competitiveness of the food industry is a process aimed at monitoring, diagnosis, isolation and prevention of possible threats in the field of functioning and development of the industry. The main aspects that ensure competitiveness in the implementation of market strategies in the food industry: the focus of food industry actors; the quality of defined and secured ways of sectoral development; the level of mobilization of the potential of the subjects of the industry; ability to pursue targeted investment and innovation policies; models, methods and mechanism of carrying out appropriate transformations; sectoral transformational enablement; the speed of adaptation of food industry actors to changes in the context of international integration and globalization.

Authors and Affiliations

Oleh Oleksiiovych Sheremet

Keywords

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EP ID EP674878
DOI -
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