THEORETICAL BASES OF FORMATION OF THE CATEGORY OF THE MEAT INDUSTRY ENTERPRISES PRODUCTS COMPETITIVENESS
Journal Title: Вісник Одеського національного університету. Економіка. - Year 2017, Vol 22, Issue 5
Abstract
The authors apply the theoretical method of analysis and analogues to study the terminological base of the notion “competitiveness of products” concerning meat and meat goods. The conducted research allows deepening the content load of the notion “competitiveness of meat enterprise products” from the complex position. It is proved that enterprises should be not only adaptive concerning the price and quality indices of the constantly changing consuming advantages to dominate in the competitive environment, but also correspond to the national and international standards by putting the innovation and safety of meat products, as well as its input ecological compatibility, onto the top of the features hierarchy.
Authors and Affiliations
K. O. Latyshe, I. V. Karaulova
Keywords
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