The purpose of the work is to analyze the predicted and actual assortment of the subcategory “Strong Alcoholic Drinks”, as well as to identify the main directions of assortment policy for this subcategory. It was established that the trade range of strong alcoholic drinks in the surveyed stores of three retail chains in Moscow was represented by 6 types and 115 varieties (mainly due to trademarks, their modifi cations and trade articles). This assortment is characterized by high stability, harmony, rationality, and a low degree of updating, which allows it to be identifi ed as expanded and rational. An analysis of the brand assortment of strong alcoholic drinks by country of origin shows that the share of Russian drink brands prevails in all types, except whiskey. The examination revealed the presence of strong alcoholic drinks from 10 importing countries in the trade assortment, but their share is signifi cantly smaller. It was revealed that the assortment policy of the surveyed stores in the subcategory “Strong Alcoholic Drinks” was characterized by stabilization of the product range, deepening of the brand assortment, and its harmonization.
{"title":"Assortment and range policy for the subcategory “Strong Alcoholic Drinks” of three Moscow retail chain stores","authors":"M. Nikolaeva, P.A. Karyagin","doi":"10.33920/igt-01-2403-04","DOIUrl":"https://doi.org/10.33920/igt-01-2403-04","url":null,"abstract":"The purpose of the work is to analyze the predicted and actual assortment of the subcategory “Strong Alcoholic Drinks”, as well as to identify the main directions of assortment policy for this subcategory. It was established that the trade range of strong alcoholic drinks in the surveyed stores of three retail chains in Moscow was represented by 6 types and 115 varieties (mainly due to trademarks, their modifi cations and trade articles). This assortment is characterized by high stability, harmony, rationality, and a low degree of updating, which allows it to be identifi ed as expanded and rational. An analysis of the brand assortment of strong alcoholic drinks by country of origin shows that the share of Russian drink brands prevails in all types, except whiskey. The examination revealed the presence of strong alcoholic drinks from 10 importing countries in the trade assortment, but their share is signifi cantly smaller. It was revealed that the assortment policy of the surveyed stores in the subcategory “Strong Alcoholic Drinks” was characterized by stabilization of the product range, deepening of the brand assortment, and its harmonization.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":" 43","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140391261","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article examines the importance of customs examination for identifying falsifi cation in relation to meat and meat products, namely trimming. The problematic aspects that arise for customs offi cials when conducting customs control over the authenticity of the declared code in accordance with the EAEU Commodity Nomenclature of Foreign Economic Activity and customs examination are considered based on an analysis of judicial practice materials.
{"title":"The importance of customs examination in identifying meat for customs purposes","authors":"A.A. Popova, V. Krishtafovich","doi":"10.33920/igt-01-2403-02","DOIUrl":"https://doi.org/10.33920/igt-01-2403-02","url":null,"abstract":"The article examines the importance of customs examination for identifying falsifi cation in relation to meat and meat products, namely trimming. The problematic aspects that arise for customs offi cials when conducting customs control over the authenticity of the declared code in accordance with the EAEU Commodity Nomenclature of Foreign Economic Activity and customs examination are considered based on an analysis of judicial practice materials.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":" 41","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140391102","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article discusses the use of the ruderal species Bunias orientalis. Its nutritional value, active substances, and recipes for dishes from this plant are presented. This allows considering Bunias from the perspective of a functional additive in culinary recipes.
{"title":"Bunias orientalis: nutritional value and use for food purposes","authors":"Anna Evgenievna Rodionova","doi":"10.33920/igt-01-2403-01","DOIUrl":"https://doi.org/10.33920/igt-01-2403-01","url":null,"abstract":"The article discusses the use of the ruderal species Bunias orientalis. Its nutritional value, active substances, and recipes for dishes from this plant are presented. This allows considering Bunias from the perspective of a functional additive in culinary recipes.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":" 7","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140391214","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
In the context of international sanctions, the issue of providing the population with domestically produced fruits and berries remains relevant for Russia. Currently, our own production of fruits and berries provides approximately 22 kg/year per person, with an annual requirement of 100 kg. The article discusses the features of providing the Russian market with fruits and berries in the context of the ongoing policy of import substitution. Particular attention is paid to domestic production of apples; the structure of production and consumption of apples by region is given. The import of apples into Russia has been analyzed, and trends in its decline have been noted.
{"title":"Analysis of import substitution and development of the domestic fruit and berry market in Russia","authors":"L.G. Eliseeva, A.Kh. Sokolova, P.I. Tokarev, N.O. Rakov","doi":"10.33920/igt-01-2402-02","DOIUrl":"https://doi.org/10.33920/igt-01-2402-02","url":null,"abstract":"In the context of international sanctions, the issue of providing the population with domestically produced fruits and berries remains relevant for Russia. Currently, our own production of fruits and berries provides approximately 22 kg/year per person, with an annual requirement of 100 kg. The article discusses the features of providing the Russian market with fruits and berries in the context of the ongoing policy of import substitution. Particular attention is paid to domestic production of apples; the structure of production and consumption of apples by region is given. The import of apples into Russia has been analyzed, and trends in its decline have been noted.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"43 8","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140461090","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Based on federal nutrition monitoring data, the paper analyzes the occurrence of bread names in the “white bread” and “brown bread” sections of school menus. 23.66% of menus do not use the name “wheat bread”, and 13.8% do not use the term “rye bread”, therefore, the names of bread in school menus do not correspond to the names in force in federal documents. The names of the bakery's own trademarks or the names of bakery products in the form of fancy proper names do not provide information about nutritional value and may mislead consumers. Names of bread with national characteristics are rare (in only 0.56% of the menus), but characterize an attempt to implement national cultural characteristics only in the Republics of Dagestan and Sakha (Yakutia). Fortified types of bread are found in 5.5% of the menus, and iodized bread types — in 3.7%. The widely used recipe collection of school meals and products is outdated because it does not take into account the requirements of modern government documents on the presence and content of vitamins and minerals, as well as biologically active substances. The identified problems determine current areas of research and practical solutions for enterprises related to the organization of school meals.
{"title":"Analysis of bread types in Russian school menus and their commodity evaluation","authors":"S. A. Livinskaya, N. M. Portnov","doi":"10.33920/igt-01-2402-05","DOIUrl":"https://doi.org/10.33920/igt-01-2402-05","url":null,"abstract":"Based on federal nutrition monitoring data, the paper analyzes the occurrence of bread names in the “white bread” and “brown bread” sections of school menus. 23.66% of menus do not use the name “wheat bread”, and 13.8% do not use the term “rye bread”, therefore, the names of bread in school menus do not correspond to the names in force in federal documents. The names of the bakery's own trademarks or the names of bakery products in the form of fancy proper names do not provide information about nutritional value and may mislead consumers. Names of bread with national characteristics are rare (in only 0.56% of the menus), but characterize an attempt to implement national cultural characteristics only in the Republics of Dagestan and Sakha (Yakutia). Fortified types of bread are found in 5.5% of the menus, and iodized bread types — in 3.7%. The widely used recipe collection of school meals and products is outdated because it does not take into account the requirements of modern government documents on the presence and content of vitamins and minerals, as well as biologically active substances. The identified problems determine current areas of research and practical solutions for enterprises related to the organization of school meals.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"44 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140461154","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
A methodology for forming target project teams consisting of trained experts to conduct a heuristic examination of strategic planning objects is proposed. A list of gradations of objects of such planning is proposed. The requirements for the training and qualifi cation level of experts are outlined. An approximate list of categories of professional competencies of experts, as well as a rough list of descriptors within individual categories have been developed. It is proposed to use the PATTERN technique for conducting the examination.
{"title":"Methodology for forming target project teams to solve creative economic problems in the food industry","authors":"Yu.I. Sidorenko, V.I. Karpov, M.M. Sidorenko","doi":"10.33920/igt-01-2402-06","DOIUrl":"https://doi.org/10.33920/igt-01-2402-06","url":null,"abstract":"A methodology for forming target project teams consisting of trained experts to conduct a heuristic examination of strategic planning objects is proposed. A list of gradations of objects of such planning is proposed. The requirements for the training and qualifi cation level of experts are outlined. An approximate list of categories of professional competencies of experts, as well as a rough list of descriptors within individual categories have been developed. It is proposed to use the PATTERN technique for conducting the examination.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"57 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140460844","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The article presents the results of identifi cation of raw fermented sausages of foreign production, presented on the domestic market, according to labeling data and a set of characteristics.
文章介绍了根据标签数据和一系列特征对在国内市场上销售的外国生产的生发酵香肠进行鉴定的结果。
{"title":"Identification of raw fermented sausages of foreign production","authors":"L.V. Molokanova","doi":"10.33920/igt-01-2402-01","DOIUrl":"https://doi.org/10.33920/igt-01-2402-01","url":null,"abstract":"The article presents the results of identifi cation of raw fermented sausages of foreign production, presented on the domestic market, according to labeling data and a set of characteristics.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"50 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140460847","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
N. M. Portnov, S. A. Livinskaya, N.I. Valentinova, Yu.I. Sidorenko, V.N. Ivanova, M.A. Dubrov, M.A. Ivanov
The Federal Computer System for Student Nutrition Monitoring of the Ministry of Education of the Russian Federation aggregates and analyzes information on the actual nutrition in all schools in the country. A unifi ed format for posting menus on school website, their regular automatic reading and analyzing for compliance with consumption standards makes it possible to identify the compliance of actual menus with the planned standard ones. Information is transmitted to regional education departments and the Ministry of Education of the Russian Federation. The website мониторингпитание.рф is used to inform school heads and parents. The database is also used for annual nutrition assessments through questionnaires among schoolchildren and their parents. In 2023, nutrition was rated by 1.5 million participants.
{"title":"Development of the project “Federal system for student nutrition monitoring” in 2021–2023","authors":"N. M. Portnov, S. A. Livinskaya, N.I. Valentinova, Yu.I. Sidorenko, V.N. Ivanova, M.A. Dubrov, M.A. Ivanov","doi":"10.33920/igt-01-2402-04","DOIUrl":"https://doi.org/10.33920/igt-01-2402-04","url":null,"abstract":"The Federal Computer System for Student Nutrition Monitoring of the Ministry of Education of the Russian Federation aggregates and analyzes information on the actual nutrition in all schools in the country. A unifi ed format for posting menus on school website, their regular automatic reading and analyzing for compliance with consumption standards makes it possible to identify the compliance of actual menus with the planned standard ones. Information is transmitted to regional education departments and the Ministry of Education of the Russian Federation. The website мониторингпитание.рф is used to inform school heads and parents. The database is also used for annual nutrition assessments through questionnaires among schoolchildren and their parents. In 2023, nutrition was rated by 1.5 million participants.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"116 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140461007","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The purpose of this article is to analyze the indicators of the assortment of juice products in the stores of three retail chains, namely in the Auchan, Globus, and Perekrestok stores, as well as to identify the directions of their assortment policy in this subcategory. It has been established that the assortment of the subcategory of juice products is represented by 12 types, 44 trademarks, and 301 trademark modifi cations, which makes it possible to classify it as comprehensive. 32% of the branded assortment consists of brands. The majority of juice product brands are represented by industrial trademarks (40 TMs) and only 4 trademarks are private labels (approximately 30% of the total number of brands). The coeffi cients of completeness, depth, and stability are average. The assortment of the Auchan store is characterized by the greatest completeness, depth, stability, and rationality, while the Perekrestok store — by the smallest, which is due to differences in the retail space of these stores. The degree of renewal of the assortment of juice products is almost 25% of the actual assortment. The directions of the assortment policy of the examined stores are as follows: in Auchan — the expansion of the product range and deepening of the brand assortment, as well as the stabilization of the actual assortment and updating through trademarks and their modifications; in the Globus hypermarket — the reduction in the variety of types and a moderate expansion of the brand assortment, as well as its updating; in the Perekrestok supermarket — a moderate deepening, the reduction in the type and brand assortment, and its moderate updating.
{"title":"Range and assortment policy for “Juice products” subcategory of three retail chain stores in Moscow","authors":"M. Nikolaeva, А.Yu. Rybak","doi":"10.33920/igt-01-2402-03","DOIUrl":"https://doi.org/10.33920/igt-01-2402-03","url":null,"abstract":"The purpose of this article is to analyze the indicators of the assortment of juice products in the stores of three retail chains, namely in the Auchan, Globus, and Perekrestok stores, as well as to identify the directions of their assortment policy in this subcategory. It has been established that the assortment of the subcategory of juice products is represented by 12 types, 44 trademarks, and 301 trademark modifi cations, which makes it possible to classify it as comprehensive. 32% of the branded assortment consists of brands. The majority of juice product brands are represented by industrial trademarks (40 TMs) and only 4 trademarks are private labels (approximately 30% of the total number of brands). The coeffi cients of completeness, depth, and stability are average. The assortment of the Auchan store is characterized by the greatest completeness, depth, stability, and rationality, while the Perekrestok store — by the smallest, which is due to differences in the retail space of these stores. The degree of renewal of the assortment of juice products is almost 25% of the actual assortment. The directions of the assortment policy of the examined stores are as follows: in Auchan — the expansion of the product range and deepening of the brand assortment, as well as the stabilization of the actual assortment and updating through trademarks and their modifications; in the Globus hypermarket — the reduction in the variety of types and a moderate expansion of the brand assortment, as well as its updating; in the Perekrestok supermarket — a moderate deepening, the reduction in the type and brand assortment, and its moderate updating.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"43 11","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140461156","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
S. Beletskiy, A. Bazhenova, N. Kondratiev, E. V. Kazantsev
Industrial development of the Arctic territories is a crucial direction in the development of our country. Expanding the market for confectionery products requires increasing their safety in various climatic conditions, which is only possible by ensuring quality indicators that guarantee their specified shelf life. Studies of confectionery products stored in conditions of unregulated negative temperatures of permafrost, according to organoleptic, physico-chemical and microbiological quality indicators, have been conducted. “Iris Kiss-Kiss” candies, “Strawberry” cookies, homemade crackers, biscuits, and chocolate were stored at unregulated low temperatures. In cookies, crackers, and biscuits, a foreign odor and rancid taste caused by oxidation products of the fat fraction were detected. As for chocolate after storage, heavy bloom and significant changes in structure and consistency were revealed. The moisture content of the chocolate increased. Storage conditions at low temperatures and high humidity increase the risk of microorganism development and microbiological spoilage. The results obtained allow concluding that long-term storage of confectionery products is possible under unregulated low temperatures.
{"title":"Confectionery products stored in permafrost conditions","authors":"S. Beletskiy, A. Bazhenova, N. Kondratiev, E. V. Kazantsev","doi":"10.33920/igt-01-2402-07","DOIUrl":"https://doi.org/10.33920/igt-01-2402-07","url":null,"abstract":"Industrial development of the Arctic territories is a crucial direction in the development of our country. Expanding the market for confectionery products requires increasing their safety in various climatic conditions, which is only possible by ensuring quality indicators that guarantee their specified shelf life. Studies of confectionery products stored in conditions of unregulated negative temperatures of permafrost, according to organoleptic, physico-chemical and microbiological quality indicators, have been conducted. “Iris Kiss-Kiss” candies, “Strawberry” cookies, homemade crackers, biscuits, and chocolate were stored at unregulated low temperatures. In cookies, crackers, and biscuits, a foreign odor and rancid taste caused by oxidation products of the fat fraction were detected. As for chocolate after storage, heavy bloom and significant changes in structure and consistency were revealed. The moisture content of the chocolate increased. Storage conditions at low temperatures and high humidity increase the risk of microorganism development and microbiological spoilage. The results obtained allow concluding that long-term storage of confectionery products is possible under unregulated low temperatures.","PeriodicalId":23158,"journal":{"name":"Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products)","volume":"80 ","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140461313","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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