INNOVATIVE METHODS AND TECHNOLOGIES OF DESSERT PREPARATION

The development of the food industry plays a crucial role in forming a closed technological chain and producing the maximum possible amount of gross added value within the value chain of Ukraine’s agrarian sector. The food industry in Ukraine has experienced a decline in gross value-added production due to two cycles of Russian military aggression against Ukraine – in 2014 and 2022. Steady domestic and foreign demand for food products allowed domestic producers to adapt to the new conditions. The economic efficiency of intermediate consumption of domestically produced agricultural, forestry, and fishery products compared to similar imports in the production of gross value added by the food industry of Ukraine is twice as high. Therefore, when building a value chain in the agrarian sector of the economy, maximizing added value is achieved only if the production needs of the food industry are sufficiently met with domestically produced agricultural raw materials. The import channel for agricultural raw materials should be considered only as a supplementary one. There is no impact of deepening EU-Ukraine integration on gross value added by the Ukrainian food industry. To take full advantage of the potential opportunities of the EU-Ukraine Deep and Comprehensive Free Trade Area, the Ukrainian authorities, together with domestic businesses, need to address three crucial tasks: – To get the Europeans to expand duty-free quotas for Ukrainian industrial food products; – To introduce modern quality management systems at domestic food industry enterprises to ensure that food products meet European sanitary and hygienic requirements; – With the involvement of European partners (creation of joint ventures, opening of trading houses in EU countries, etc.), to develop new supply chains to enter the European retail food trade. Keywords: agrarian sector of the economy, food industry, value chain, added value, raw materials, imports, own production, EU-Ukraine DCFTA.

Нехтування питаннями управління фондоозброєністю на промислових підприємствах, брак інформації про рівень її відмінності від оптимальної величини неухильно призводять до нераціонального використання основних виробничих фондів і робочої сили. Це, у свою чергу, неминуче проявляється в зниженні конкурентоспроможності окремих вітчизняних товаровиробників, погіршенні їх фінансового становища і, врешті-решт, завершується банкрутством. Таким чином, необхідно постійно відстежувати виникнення неоптимальної фондоозброєності, яка здатна викликати відносний надлишок одного з найважливіших виробничих факторів-ресурсів і зниження ефективності використання іншого.Запропоновано процедуру аналітичного визначення оптимальної фондоозброєності товаровиробника за допомогою граничної норми технологічного заміщення ресурсів у рамках динамізованих виробничих функцій, що дозволило перевірити наукову гіпотезу про відносну надлишковість основних засобів порівняно з оплатою праці не тільки на рівні галузі промисловості, а й на окремих машинобудівних і харчових підприємствах. Зокрема, обґрунтовано ряд узгоджених критеріїв оптимальної фондоозброєності, коли побудована виробнича функція адекватно описує варіацію в часі техніко-економічних показників товаровиробника, та розроблено альтернативні управлінські рекомендації у разі виявлення неоптимальності фактичної фондоозброєності на підприємстві.Апробація запропонованих теоретико-методологічних положень і практичних рекомендацій на вітчизняних підприємствах різних галузей промисловості показала, що на підприємствах машинобудування і харчової промисловості України в останні роки спостерігався істотний надлишок основних виробничих фондів порівняно з оплатою праці. Фактичне перевищення необхідної фондоозброєності, тобто її неоптимальність, у цей період сформувалося під впливом двох головних чинників: наявності на підприємствах промисловості великої кількості застарілого і спрацьованого техніко-технологічного устаткування, яке неефективно використовувалось, й штучного заниження вартості виробничого фактора «робоча сила», що проявляється в необґрунтовано низькій оплаті праці персоналу досліджуваних підприємств.

The result of the long existence of legal restrictions on the agricultural land market in Ukraine was the formation of a specific leasehold system of land use. Agricultural enterprises and farms do not have land owned. Instead, the peasants who became owners of land during the distribution of collective farms, mostly do not process these parcels of land on their own, but also deprived of the right to alienate them (to sell, give, change). The study shows the development of leased land use of agricultural enterprises in Ukraine, which currently covers 16.8 million hectares of private land and about 1 million hectares of state-owned land. Since 2003, the civil law of Ukraine permitted to apply not only the lease of agricultural land, but also the emphyteusis right (the alienated right to use someone’s land for agricultural purposes), the process of transformation of lease into emphyteusis was started, especially in large agricultural holdings. The main advantages of emphyteusis as a substantive law and its attractiveness for agribusiness are considered. The suggestions on improving the legal regulation of land use under conditions of emphyteusis are given.

The subject of research is standardization as one of the forms of technical regulation in the food industry of Ukraine, in particular in the production of milk and milk products, meat and meat products, determination of safety and quality parameters of the specified food raw materials and finished products made from those, as well as installations and equipment for the food industry. The purpose of the study is to analyze the state of standardization in the production of dairy and meat products, highlight the existing problems and possible ways to solve them, as well as outline the role that the Technical Committee for Standardization 140 “Milk, meat and products of their processing” should play in these processes. Methods. During the research, a systematic approach was used to research factual materials, in particular scientific and scientific-practical literature, regulatory legal acts, regulatory documents and the like, abstract-logical approach to the synthesis of research results and the formulation of conclusions. The results of the study. National standards of Ukraine DSTU is the base of the technical regulation in relation to food products and methods of their control. The above also applies to standardization in the field of milk and meat products, which is within the competence scope of the Technical Committee for Standardization 140 “Milk, meat and products of their processing”. Technical Committee 140 carries out significant work to develop new and update existing national standards in accordance with its area of competence, in particular, it has significant success in harmonizing international and European standards. As of January 15, 2021, according to the classification code 67.100 (Milk and milk products) out of 203 standards of the nationwide force, 103 standards (50.7%) were developed by harmonizing the relevant international standards EN, ISO, etc. According to the classification code 67.120 (Meat, meat products and other animal products) – 202 units, 26 units and 14.1 %, respectively, according to the classification code 67.260 (Installations and equipment for the food industry) – 99 units, 86 units and 86.9%, respectively. The issue of attracting extra-budgetary funds for the harmonization of international standards and the implementation of the entire range of works on standardization is urgent. The issue of proper regulatory support for the production and operation of specialized technological equipment for food and processing industry enterprises is relevant, for which it is advisable to combine the domestic traditions of standardization with the priorities of safety and hygiene of machines, as well as ecology, which are in force in international practice. Scope of research results. The results of the studies performed will be used in the field of technical regulation, in particular, national standardization, of milk and milk products, meat and meat products, determination of safety and quality indicators of the specified food raw materials and finished products made from it, as well as installations and equipment for the food industry.

Application of Resource-Saving Technologies in the Production Activities of the Food Industry in Ukraine

Subject of research - economic processes of foreign economic activity in the food industry of Ukraine. The purpose of the study is to substantiate the growth of exports of food products with high added value, taking into account the food security of Ukraine. Methods applied: dialectical and systematic generalization – to analyze the work of scientists on ensuring the export food potential of the country and food security, analysis of statistical reporting; comparative method – to analyze the state of exports of Ukrainian industries; graphic method – for the analysis of time series; structural and logical methods – to determine areas for improvement of export activities. Research results. The indicators of dynamics and structure of food export, its share in the total export of Ukraine are investigated. Ukraine's position in world food exports has been identified. Trends in food production and export in Ukraine, ratings of world arable land availability are compared. The dynamics and structure of exports of agri-food products in terms of food groups, deterrent and stimulation factors of exports are analyzed. The share of products with high added value is estimated, approaches to systematization of food export groups by the degree of processing of raw materials are offered. The volume of the lost value due to the export of food with a low level of processing is calculated. Legislation and institutions on the expansion of food exports are summarized. The main directions of expanding food exports with high added value are identified. Scope of research results. These are intended for professionals in economics, macroeconomic research and the food industry, researchers, teachers, graduate students and students of higher education. The results can be used by researchers, specialists and public administration bodies in the study of the export potential of the food market and substantiation of mechanisms for regulating the development of exports of food products of Ukraine in the context of global and domestic risks and challenges

The article is devoted to a comprehensive study of the financial technology (FinTech) market in Ukraine. The key stages of the formation of the Ukrainian financial technology market are identified and their characteristics are carried out. The key segments and components of the financial technology market in Ukraine at the current stage are identified. The peculiarities of the impact of full-scale invasion on the functioning of the market and the adaptation mechanisms that allowed the sector not only to survive, but also to demonstrate resilience and innovative potential are studied. The current state of the FinTech market in Ukraine, the influence of the NBU on the formation of the regulatory environment, the investment climate, the main trends and challenges in war conditions are analyzed. The main elements of FinTech, such as digital payments, peer-to-peer lending, blockchain technologies and regulatory initiatives, are considered. Based on the research conducted, the prospects for the further development of the fintech industry in Ukraine are substantiated. In particular, the prospects for the development of Ukrainian FinTech are outlined, taking into account national specifics and in the context of European integration aspirations and global trends.

The article explores current strategies for enhancing the competitiveness of food industry enterprises amid the ongoing military conflict in Ukraine. The war has significantly transformed the economic environment, disrupted logistics chains, limited access to resources, and altered consumer priorities – all of which have directly affected the operations of food sector enterprises, particularly in the confectionery industry. The study substantiates the need to adapt traditional development strategies to the new realities. Theoretical aspects of the concept of competitiveness in the food industry are examined, and key factors shaping it under conditions of uncertainty and high risk are identified. An analysis of the current state of the confectionery industry in Ukraine is presented, highlighting key challenges, including reduced consumer purchasing power, destruction of production facilities, complications in export logistics, and threats to enterprises energy security. A comprehensive set of strategic directions to enhance competitiveness is proposed: implementation of innovative production and processing technologies, development of new products oriented toward shifting consumer preferences (particularly the demand for healthier food), optimization of production processes to minimize costs, digitalization of business operations, and intensified marketing efforts focused on both domestic and international markets. Particular emphasis is placed on flexibility and adaptability strategies that enable confectionery enterprises to respond quickly to external challenges. The article emphasizes that maintaining competitiveness in the current context requires a consolidated effort by businesses, the state, and international partners, as well as active investment in production modernization. As a result of the study, practical recommendations have been formulated for food industry enterprises to improve their resilience and ensure long-term competitive advantages during wartime and post-conflict recovery.

Стаття присвячена аналітичному оцінюванню сучасного стану сільського господарства в Херсонській області зокрема та України загалом на основі статистичної інформації, визначенню позитивних та негативних тенденцій розвитку, а також виявленню існуючих або потенційних проблем розвитку галузі сільського господарства. Проаналізовано рентабельність виробництва продукції сільського господарства в сільськогосподарських підприємствах України протягом періоду 2000-2018 рр. Досліджено динаміку урожайності сільськогосподарських культур Херсонщини за 2010-2019 рр. Проведено порівняння урожайності основних видів сільськогосподарських культур у цілому по Україні та в Херсонській області в 2019 р. Побудовано просторову діаграму валового збору соняшника в Херсонській області за рахунок зміни посівної площі та урожайності. За результатами дослідження виконано прогноз урожайності до 2024 р. на прикладі соняшника шляхом визначення нижчої та верхньої довірчих границь. Визначено тенденції, виявлено проблеми розвитку галузі сільського господарства. Окреслено основні напрямки подальшого розвитку сільськогосподарської галузі.

Goal. The purpose of this article is investigation of promotion of Vinnitsa city tourism product on the tourist market of Ukraine. Method. The methodological basis of the research is the basis of scientific dialectics. The main methods of research are statistical, analytical, comparative-geographical, graphic, formalization method, SWOT analysis, PEST analysis. Results. The features of Vinnitsa tourist products promotion on the Ukrainian tourism market are revealed. The tourist potential of Vinnitsa is analyzed. The most visited tourist destinations are highlighted. The monitoring of the tourist market of Vinnitsa is carried out. The main indicators of tourist activity in Vinnitsa city in comparison with similar regional centers of Ukraine are investigated. The competitive advantages and weaknesses of Vinnitsa among similar regional centers of Ukraine are determined. The prospective types of tourism of Vinnitsa are determined. These types are competitive on the domestic and international markets. The PEST analysis of tourism development in Vinnitsa as well as analysis of Vinnitsa tourist products promotion on the Ukrainian market is carried out. The opportunities and threats of development of city tourism in political, economic, social and technological fields are allocated. The wide application of innovative information technologies in the tourism field of Vinnitsa city is grounded. There are: usage of audio guides, information screens, interactive mapping, rental of vehicles and caressing, free printed guides and handbooks with city information. The models of development and implementation of the tourist cluster of Vinnitsa based on the innovative (“Roshen” fountain) and traditional historical and cultural (museum of M. Pirogov) tourist destinations are proposed. The main economic and social effects from the creation and development of the tourist cluster are outlined. The marketing measures of tourist activity development in Vinnitsa are analyzed also. The forecasting of main indicators transformation of tourist industry development in Vinnitsa city till 2020 is presented. The complex of measures, which will allow implementing the priorities of Vinnitsa tourist products promotion on the Ukrainian market based on above mentioned forecasts, is offered. The SWOT-analysis of Vinnitsa tourist product promotion on the Ukrainian market was carried out to determine the main strategic planning priorities in tourism field of the city. The strengths and weaknesses, opportunities and threats of Vinnitsa tourist products promotion on the Ukrainian market are highlighted. The suggestions on development and formation of the tourist brand of the city are presented. The priorities of tourist city market development as well as priorities of Vinnitsa tourist products promotion on the Ukrainian market are offered. Scientific novelty. Scientific novelty consists in the development of a strategy for promotion of Vinnitsa city tourism product on the tourist market of Ukraine in modern conditions. Practical significance. This study is the basis for a large-scale and comprehensive analysis of the promotion of Vinnitsa city tourism product on the tourist market of Ukraine using the results of the SWOT analysis and PEST analysis. These results will be the basis for further studies of the promotion of tourist product within other local tourist destinations, regions, and territorial and recreational complexes of Ukraine.

The article reveals the peculiarities of the functioning of the consulting services market in Ukraine. The concept and essence of consulting as a type of intellectual activity, the main task of which is to analyze, justify the prospects for development and use of scientific, technical and organizational and economic innovations, paying attention on the subject area and customer problems. The analysis of consulting services as a market product in the economic sphere is carried out, its characteristic features are revealed. For a deep understanding of the content and essence of consulting activities, the specifics of its subjects and mechanisms of use, the classification of consulting infrastructure. It is proved that the market of consulting services has specific properties that determine a special approach to business and marketing activities aimed at meeting demand. The specifics of the consulting services market in Ukraine are identified, the following main groups of participants in the consulting industry in Ukraine are identified: Branches of large foreign multifunctional companies that have consulting projects with Ukrainian state ones, implement a strategy to conquer new markets and those working on donor programs and providing technical assistance on management consulting in priority sectors of the economy; domestic consulting companies and specialized consulting companies that provide consulting services in certain areas of management consulting. The problems of consulting in Ukraine are defined. Emphasis is placed on the problem of lack of quality standards for consulting services, lack of special legal requirements for the implementation of this activity, its support depending on the specific economic sphere. The guarantee of high quality consulting services could be the development of consulting standards and on this basis the certification of consulting entities. The main significant problem remains the unregulated legislative definition of the relevant type of activity, which does not allow for statistical reporting of enterprises in this area.

The work is devoted to the study of the problems of establishing export relations of food industry enterprises of Ukraine in the conditions of martial law.The volume of sales of food products outside the country was analyzed and the reasons for the change in this indicator were determined.Also, the main challenges that affected the field of logistics in the food industry of Ukraine were determined.

Sugary solutions

Sweet sorghum syrup, a gluten-free natural sweetener, is produced from the stalks of the versatile sweet sorghum plant (Sorghum bicolor var. saccharatum (L.) Mohlenbr.), which thrives across diverse global regions. This plant’s adaptability ensures accessibility and promotes sustainability by utilizing agricultural by-products, reducing waste, and supporting eco-friendly food production. The syrup’s production involves essential steps, including extraction, juice clarification, and evaporation, which enhance its sweetness and preserve its nutritional value. This review investigates the potential of sweet sorghum syrup to improve the functional quality of animal-based food products. With low sugar content and a high antioxidant profile, the syrup offers a healthy alternative to refined sweeteners. Key topics include the syrup’s nutritional components—such as proteins and phenolic compounds—and the role of the Maillard reaction in improving flavor, texture, and shelf life. Applications of sorghum syrup in dairy and meat products are explored, highlighting its ability to improve gelling properties, delay lipid oxidation, and enhance sensory appeal. The findings suggest that sweet sorghum syrup not only elevates product quality but also aligns with consumer preferences for healthier, sustainable food options. In conclusion, sorghum syrup provides dual benefits by promoting environmental sustainability and enhancing food product functionality, driving future innovations in the food industry.

Factors affecting the production of low-ester pectin gels