Assessment of production potential of flour and its products in Ukraine: a regional dimension

Assessment of production potential of flour and its products in Ukraine: a regional dimension

Blog Article

The article provides a comprehensive study of key markbroyard.com trends in the production of cereals (wheat and rye) and products of their industrial processing in Ukraine in the regional context.The results of the analysis showed that despite the presence of a large raw material base, the domestic flour-milling production is characterized by a negative dynamics, which is a consequence of a decrease in the volume of cereals sent for processing during 2014-2018 by 37%.As a result, only 6.

54% of the grain produced in Ukraine was processed into flour.The negative trends in the flour-milling manufacturing were closely correlated with the trends of flour products manufacturing, in particular the production of bread and bakery products decreased by 39.21% over the period, confectionery - by 28.

69%, and pasta - by 20.7%.The grouping of regions by the scale of production of grain and products of their processing (flour and its products) was carried out by author.

The development potential of flour products processing in the context of their main types at the meso level, as well as the degree of specialization of the regions in the production of confectionery, were determined.The structural and dynamic assessment of export-import operations with cereals and products of their industrial processing was carried out.It is determined that a steady increase in the level of export orientation of this segment of the economy is characteristic for Ukraine, but there is a significant imbalance in the ratio between the output and export of cereals and their products.

Thus, the share of exports in wheat production in 2018 exceeded the similar indicator for the products of the flour-milling manufacturing by 3.54 times.In this equi-jec 7 context, the key areas of development of in-depth processing of grain in Ukraine were outlined.

Suggestions for organizational and institutional stimulation of food products export, including those made from grain and flour, were presented.