The main factors affecting the competitiveness of the oil processing complex

Abstract

The development of the economic situation in Russia in recent years is characterized by the achievement of stabilization at the macro level, the strengthening of investment activity, the expansion of the scope of activities of the processing industry, the strengthening of public confidence in domestic goods and finished products. The research urgency is caused by the fact that in Russia economic competition becomes more acute in oil and fat processing sector, also has a problem of lack of training organizations to consider the impact of external factors and competitive advantages of the industry to ensure financial stability. The purpose of the study is to study the features of factors affecting the competitiveness of the oil processing complex. On the basis of sources of economic literature, the authors studied the competitiveness of vegetable oil production by comparison and identified the problems of insufficient methodological support for studying the impact of factors that determine the current state of the vegetable oil market, methods and approaches for assessing the competitiveness of organizations. The leading direction is a comprehensive approach presented by the authors in the article, including the study of domestic and international experience in determining the factors of internal and external environment that affect the development of the industry. The study of the traditional system of assessing the competitiveness of vegetable oils is given, proposed by Russian and foreign scientists. As a result of the conducted research it is established that modern domestic and foreign methods of the analysis of the competitiveness of vegetable oils do not differ in high quality and have shortcomings. The authors noted that the analysis of the concept of competitiveness of vegetable oils does not take into account the quality indicators are not always fully represented the composition and structure of the concept, not justified organizational and methodological approaches to the analysis of the concept of competitiveness applicable to vegetable oils. The researchers note the need for an objective assessment of the analysis of the concept of competitiveness of vegetable oils to supplement it with a more detailed study of improving the level of competitiveness. In their opinion, the lack of a single definition of the term "competitiveness of products" is one of the most difficult in the formation of an adequate approach to the assessment of the phenomenon. This leads to the fact that the most common assessment is a comparative assessment of similar vegetable oils with ethanol. The study conducted by the authors has scientific and practical significance and will allow to develop a methodological apparatus (parameters and criteria for assessing the level of competitiveness of vegetable oils) in accordance with the requirements of the industry in the world economy, as well as to form a set of strategic and tactical management decisions to improve the competitiveness of vegetable oils and mechanisms of interaction in creating competitive advantages and strengthening the market position of vegetable oils.