Upgrade food facilities. Secrets of increasing production efficiency. Service maintenance of food equipment gigamash

Food production in Russia shows stable growth every year. To remain a leader in a highly competitive market, companies are investing millions of rubles in purchasing new equipment and expanding their product range. However, there are also inexpensive ways to make food production profitable and consistent in terms of product quality.

The company "Russkaya Trapeza" has been holding the leadership in the market of equipment for the food industry for many years. It is possible to remain among the leading manufacturer thanks to the development of new pieces of equipment: "Russkaya Trapeza" regularly introduces new items to the market in the field of equipment for the food industry.

For example, in the last year alone, the company has released several machines - an upgraded Sbi-260-Sf packaging machine with an adjustable tilt angle for packing fragile products such as Kurabye cookies, a universal packaging machine RT-UM-36, an upgraded auger dispenser, a vegetable rammer etc.

Technological leadership is maintained also due to an individual approach to each customer. Customers can order fully automated lines, taking into account the specifics of production. This significantly reduces the personnel costs of the company. For example, in June the Russian Trapeza holding launched a high-speed line for packing glazed bars. The engineers had to develop a mechanism for feeding the product directly from the production line. As a result, Russkaya Trapeza provided the customer with a continuous automated production and packaging process.

The company is not going to stop at these developments. So, in May, the engineers of the Russian Trapeza company launched a project to create a new filling and packaging line for dosing dryers and bagels. And by autumn the company will release a new mixer for bulk products RT-TC350S.

A distinctive feature of the developments of "Russian Trapeza" is that they are all aimed at improving the production processes of food enterprises, at their simplification and full or partial automation. One of such developments is the Recipe Manager specialized software. Russian enterprises have already assessed the efficiency of the system, which allows them to reduce production costs.

The secret of efficiency - "Recipe manager"

Product stability in production is an essential ingredient in any successful venture. If a customer receives a quality product today, and tomorrow he receives a spoiled product, then this will definitely play against the manufacturer. The Recipe Manager system ensures quality stability. In addition, it optimizes production processes due to ease of operation, an intuitive interface, and a clear work algorithm.
"Recipe Manager" is suitable for small, medium and large businesses specializing in the manufacture of bakery products and other food products.

The advantage of the system is that, like many developments of the Russian Trapeza company, it is able to integrate with the equipment and the enterprise planning system. In addition, due to the correct calculation of products and adherence to the recipe, the manufacturer gets the opportunity to save money without losing the quality of the product.
Recipe Manager is an intelligent system designed to optimize dough kneading in food production.

The development of "Russian Trapeza" partially automates and structures the preparation of components for loading into the kneading machine. In other words, the screen displays step by step: which components, in what quantity and order - you need to load the dough tool according to the given recipe.

The algorithm of the "recipe manager" is as follows:

At the first stage, the technologist forms the production task in the form of recipes. The task prescribes the proportions of the components, weight, etc. This task is loaded into the control system.

At the second stage, the operator panel displays a list of products that need to be produced during the shift. The tester selects the desired product from the list and the recipe for the selected product is displayed on the screen, after which the specialist begins to dose the components according to the recipe, in the specified order.

The display sequentially shows the recipe component and its weight. The dough maker independently weighs the desired product on the scales connected to the control system. After confirming the weight, the product is loaded into the kneader and the batter moves on to the next part of the recipe. Weighing of each subsequent component is possible only upon confirmation of the specified weight of the previous one.

The system also provides for the possibility of automatic dosing of the main bulk and liquid components. In this case, existing systems for dosing flour and liquid components are connected to the "recipe-manager" system, the operator issues a command for automatic dosing of raw materials, and the system then proceeds to the next component. As noted in "Russkaya Trapeza", this development makes the quality of finished products invariably stable, significantly increases the efficiency of the enterprise for the production of food products.

If earlier the baker was guided by a recipe written on paper or in general from memory, which led to errors in the batch, now the possibility of errors is minimized. According to Mikhail Poperechny, a leading designer of the electronic control systems department at Russkaya Trapeza, measuring the weight of a product inaccurately, forgetting a component or putting it in twice will no longer work, the technologist can fully rely on the system. The convenience of the program also lies in the fact that at any time the technologist can see the progress of the technological operation and the history of the test maker, get data on the consumption of raw materials.

“The program cannot skip a component if it is in the recipe, it cannot forget, relatively speaking, about salt, or allow inaccurate weighing. As a result, the quality and stability of each batch increases, ”the specialist notes. The innovation of the "Recipe Manager" lies in the possibility of full integration with the production planning system and accounting for the movement of raw materials in the enterprise.

“The responsible technologist, based on the production request received from the sales department or some other source, by pressing a few buttons generates a shift task for the operators-testers. At the same time, recipes are taken from a single 1C database or another source, and the batch is automatically divided into the required amount, based on the capabilities (capacity) of the equipment, ”explains Mikhail Poperechny.

Thus, the intellectual solutions of "Russian Trapeza" in the field of production allow to optimize the work of the enterprise. Russian companies immediately appreciated this development. For example, the Tyumen confectionery company "Biscuit Dvor" needed to modernize the enterprise and minimize manual labor. To solve the problem, the company turned to Russian Trapeza. RT specialists installed a system of sifting, transportation and dosing of flour with a hopper for stock of raw materials for 3 tons. But the main feature was the introduction of a control system with a "recipe-manager" software module. It has significantly reduced the cost of confectionery production. “Labor productivity and technological discipline have increased, personnel control has been facilitated,” says Poperechny.

The equipment installed in the "Biscuit Dvor" ensured the automation of the process of sifting, transportation and dosing of flour, the automation of dosing of water and the addition of additional components manually. The Recipe Manager management system guaranteed the company the exact adherence to recipes. Now the Biscuit Dvor company is confident in the quality of its cakes and pastries.

A complex approach

Automated lines of "Russian Trapeza" and other developments of the company's engineers greatly simplify the work of food production. Companies specializing in food products save labor, time and money by cooperating with Russkaya Trapeza. The reliability of the company is confirmed by the partners with whom the holding has been working for many years - many well-known Russian and foreign manufacturers effectively operate on RT equipment.

Russian Trapeza is known for its achievements in the field of equipment for food production. Implementation of individual projects allows the company to implement high-tech solutions at enterprises: these are automated lines and "smart" control systems. Cooperation with Russkaya Trapeza is the key to successful food production.

Natalia Vershinina, specially for the site

LLC "RUSSIAN TRAPEZA"
199178, St. Petersburg, Maly Prospect V.O., building 57 bldg. 3
Email: [email protected]
https://r-t.ru

NPO GIGAMASH LLC carries out design and assembly of food production facilities, design of dairy factories and mini-factories, technological lines and individual units of technological equipment.

The engineering service and design department of NPO GIGAMASH have high qualifications and impressive experience in the design of food production. Over the entire period of our activity, we have implemented more than 60 projects of varying complexity, ranging from projects of individual units of technological equipment, mini-factories and small factories for the production of dairy products, to projects of large diversified food enterprises.

Design is the most important stage of work on the opening, reconstruction or modernization of a dairy enterprise. The assortment and volumes of products, the scheme of technological processes of the milk processing enterprise, as well as the list of equipment used are determined at the design stage.

NPO GIGAMASH company carries out installation and commissioning of food equipment, food processing lines, installation of heat exchange and capacitive equipment, as well as automated food lines of its own production.

Installation and connection of food processing equipment is a rather complicated process that requires an individual approach and precise solutions.

The basis of successful cooperation with NPO GIGAMASH is pre-planned work - all installation work is carried out by the company's employees in accordance with a previously developed work plan, which is formed after a detailed study of the existing equipment and premises.

A plan for the placement of new food equipment is drawn up and agreed with the customer. After approval, further work on the installation of food equipment is carried out according to the approved plan.

After the completion of the installation work, our specialists carry out a trial run and staff training.

NPO GIGAMASH LLC carries out full or partial automation of factories, technological lines, as well as individual units of equipment for the production of dairy products, food equipment, including the engineering part of the plant, depending on the wishes of the Customer.

It is possible to assemble control panels and automation boards in our own production. We program controllers and compose algorithms for the technological process of operation of installations and control panels.

Commissioning works are carried out by specialists of our company under the supervision of the Quality Control Department. This ensures a high quality of work performed on the automation of production processes and a timely response to the wishes of the Customer.

Service maintenance of food equipment GIGAMASH

NPO GIGAMASH LLC provides warranty and service support to our customers.

Service support includes the following services:

Full cycle of training for dairy production staff, technical and service personnel of the customer;
... An emergency visit of our specialists to the site in the event of an emergency at the production site;
... Scheduled equipment maintenance;
... Analysis of data in relation to standard indicators;
... Spare parts supply;
... Hotline consultations on all issues related to the operation of equipment
. Dispatch center 24 hours a day, 7 days a week
... Performing work on our own without involving contractors.

Reconstruction and modernization of dairy factories

NPO GIGAMASH company carries out reconstruction of existing dairy factories, modernizes dairy production.
Reconstruction of dairy factories and food production is most often planned.

Basically, this is the renewal of the equipment park in accordance with the tasks set for production for the coming years.
During the reconstruction of the food production company NPO GIGAMASH carries out a complex of works, which includes design, manufacture of new or additional equipment, installation, commissioning.

All these activities ultimately lead to qualitative changes at the enterprise - improvement of production conditions, quantitative and qualitative growth of products.
The main goals of modernizing food and dairy production are to increase production, significantly expand the range of products and introduce new promising technologies.

NPO GIGAMASH LLC has many years of experience in the field of reconstruction and modernization of dairy factories.

Among the completed projects:

NPO GIGAMASH LLC guarantees our customers full compliance with the technical and functional characteristics of the equipment stated in the technical documentation, provided that the operating parameters specified in the technical documentation are observed.

Completed projects "NPO GIGAMASH"

"SIS-ALP" Company, Armenia is a dynamically developing enterprise for milk processing and dairy products production. The company has been operating in the milk processing market since 2007 and is confidently upgrading its technical capabilities and, with the help of GIGAMASH equipment, is reaching a new level of production automation. The GIGAMASH company manufactured equipment for the site ...

A line for processing 7000 liters of milk per day has been designed for the company Prostovash LLC, Tula region. Manufactured, assembled and put into operation equipment for milk pasteurization, fermented milk products, sour cream, butter churning and cheese production workshop. Pre-design work was carried out taking into account the requirements of sanitary norms and rules. The set of equipment ...

For the enterprise "Shirokiy Karamysh" specialists from GIGAMASH modernized a sterile tank for the sterilization line for fruit and vegetable juices with a volume of 15 tons. sterile tank control unit ...

Vartemägi Cheese Factory is part of the Medovoye farm. When creating a cheese dairy, the owners were guided by an extremely ambitious goal: not just to cook cheeses in the Leningrad region according to Italian and French recipes, but to make sure that the cheeses do not differ from European originals. For the enterprise, a set of equipment was made for receiving, pasteurizing milk and making cheese ...

Dairy plant for dairy production in the Voronezh region, with a capacity of up to 15 tons of milk per day. Products are produced: milk;. sour cream;. kefir;. yogurt;. fermented baked milk; yogurt; cottage cheese ... fill out an application for equipment ...

For LLC "Agrosoyuz Lyubava" - a manufacturer of natural food products, a deaeration unit was made, brand UD-5.0, with a capacity of 5000 l / h. The unit is designed to remove air, as well as fodder and other foreign tastes and odors from milk. The use of a deaeration unit improves the quality of finished dairy products, ensures the accuracy of measuring the volume of the product ...

FROMAGE & AMUR is a cheese dairy located in the Odintsovo district of the Moscow region. A set of equipment for the production of French, Italian and Swiss cheeses has been manufactured for the cheese dairy, including: - an open-type cheese maker with lyres and paddles for kneading cheese grains. The cheesemaker has a "two O" shape and is equipped with convenient lids. Also for the convenience of draining the cheese ...

For the Cheese Factory (Phuket, Thailand), which specializes in the production of various types of cheese, as well as a wide range of natural dairy products to provide cafes and elite restaurants with exotic cuisine, a mini-complex for milk processing was manufactured and installed. The mini-complex is designed for acceptance (including recovery), cleaning and processing ...

For a private cheese dairy, an open-type cheese maker with a service platform was made. The cheese maker has a horizontal structure and a figure of eight, equipped with convenient lids. The volume of the cheese making machine is 1250 liters. The production process is controlled using a control panel on an industrial controller with an operator panel. The functionality of the controller provides for the possibility of programming the parameters of the technological process, in ...

For a large confectionery company, a complex was made for the production of fillings on a fruit-berry and milk-fat basis. Thanks to the GIGAMASH equipment, the confectionery enterprise provides itself with high-quality raw materials, and also has the ability to control the cost of finished products, using individual recipes in the manufacture of fillings for the needs of its own production and sale to other manufacturers. Included ...

GIGAMASH specialists have manufactured and installed a POU-2.5 pasteurization and cooling unit at a dairy plant in the Republic of Armenia. The POU-2.5 pasteurization and cooling unit is designed for milk pasteurization. POU-2.5 has automatic control. All the necessary parameters of the production process - entering the mode, heating milk to the required temperature (separation, homogenization, deaeration), pasteurization of the product and ...

GIGAMASH equipment ensures hygiene at the brewery GIGAMASH Company has manufactured equipment to ensure high hygiene of pipelines and equipment at the brewery JSC Kamyshinpishcheprom, Volgograd region. The plant has been operating since 1861. The volume of production of the plant is not large, which allows maintaining the quality of the products at a high level. At the enterprise in a timely manner ...

A universal complex for the production of a wide range of natural and recombined products was produced and launched in the city of Zlynka, Bryansk region. The capacity of the complex is up to 20,000 liters of raw materials per day. The technological process of production includes acceptance of natural milk, pasteurization, homogenization and fermentation, as well as preparation milk emulsion and production ...

The modernization of the TetraPak sterilization and cooling unit was carried out for a large ice cream producer - the enterprise "Altervest XXI century", Troitsk. The following works have been completely completed at the installation: rewiring of heat exchangers of the heating and cooling circuit in order to optimize the operation of the sterilizer, increase the speed at which the unit goes into operation, and reduce the consumption of the heat carrier and refrigerant; ... replacement...

Milk processing equipment for the Khvastovichy dairy plant:. receiving milk module; pasteurization cooling unit; separator;. homogenizer cottage cheese maker CIP sink. The equipment allows you to produce:. kefir;. yogurt;. yogurt; ... fermented baked milk, etc. ...

Technological equipment of a dairy plant with a capacity of 15,000 liters per shift was put into operation in the Zarya agricultural complex of the Tula region. The plant's equipment ensures the production of natural dairy products, such as pasteurized drinking milk with a mass fraction of fat 2.5% and 3.2% (GOST R 52090-2003), sour cream, kefir with a mass fraction of ... Read More

Designing, manufacturing, supply and debugging of equipment for the production of baby milk products at OJSC "Modest", Barnaul Dairy Plant. The equipment includes the following installations: pasteurization and cooling unit, type POU-5.0 with a capacity of 5000 l / h, control is carried out automatically on the basis of an industrial controller, with the possibility of archiving parameters, forming ...

For the company LLP "AsiaElitFoodGroup", Kazakhstan, a complex was made for the production of fillings on a fruit and milk-fat basis. Recall that a Vacuum Mixer (VS) is a complex of technological equipment connected in a certain sequence, performing the processes of recovery of dry components, mixing, homogenization (dispersion), heating, pasteurization, cooking (simmering), evacuation, cooling and unloading (filling). ..

For JSC "Winery ISSYK", the Republic of Kazakhstan, a pasteurization and cooling unit of the POU-1.5 brand, 1500 l / h, was manufactured for pasteurization and cooling of wine. NOVELTY OF DESIGN FEATURES 1. Automated local washing of the pasteurizer with a unit for controlling the concentration of washing solutions. 2. Electrocontact pressure gauge to exclude the effects of increased pressure. 3. Counter-flow meter Flowmeter for calculating performance and ...

For the private "Krasnoleskaya cheese factory", an open-type cheese making machine with a flyover and a service platform was made. The cheese maker has a horizontal structure and a figure of eight, equipped with convenient lids. The volume of the cheese making machine is 500 liters. The production process is controlled using a control panel on an industrial controller with an operator panel. The functionality of the controller provides for the possibility of programming parameters ...

V. Sectoral target programs and a set of supporting measures to solve problems

In order to increase the efficiency of the development of food industry sectors, the practice of developing and adopting sectoral programs is becoming preferable.

To increase the efficiency of the sugar beet subcomplex and achieve the indicators for the volume of sugar production from sugar beet established by the State Program for 2008 - 2012, a sectoral target program for the development of the beet sugar subcomplex in Russia for 2010-2012 is being implemented.

The growth of livestock production and the lack of modern slaughtering facilities required the development and adoption of an industry program for the development of primary processing of livestock for 2010-2012.

In order to increase the consumption of cheese and butter and increase their production, reduce imports, a sectoral target program for the development of butter and cheese making in Russia for 2011-2013 was approved. The strategic objective of the program is to create a new technological paradigm in butter and cheese making on an innovative basis, increasing their competitiveness, taking into account modern challenges and threats from the world market.

Supporting social stability and ensuring social protection of various categories of citizens will stimulate economic growth in the food industry and create conditions for expanding domestic demand in the food market.

Along with the development of industrial production within the framework of large agricultural holdings, new organizational forms were further developed. These are, first of all, small enterprises located in small towns and rural settlements, engaged in a wide range of processing of agricultural products based on the available resources of agricultural raw materials, wild plants. These industries play a crucial role in solving social problems - increasing employment, creating new jobs, improving the quality of life of citizens of these regions, and also solving the problem of a stable supply of products at reasonable prices available to various segments of the population.

Small business plays a significant role in the flour-and-cereals and bakery industries, in the production of canned fruits and vegetables and fish preserves. The volume of flour production by small enterprises is up to 30 percent, bakery products - more than 20 percent, canned mushrooms, vegetables and fruits - up to 45-50 percent of the total production.

Involvement of the population in the system of consumer cooperation will increase by 2020 the share of production by small enterprises of canned mushrooms, fruits and berries up to 60 percent, bakery products - up to 35 percent. Taking into account the increased requirements for the quality of flour, the share of production by small enterprises will be reduced to 20 percent.

The creation of a national system for supporting innovation and technological development on the basis of a large-scale technological renewal of production using advanced scientific and technical developments will ensure the transition of the economy to an innovative path of development, create the necessary conditions for fully realizing the competitive advantages of Russian food producers to ensure the country's food security.

To strengthen the vector of innovative development in the food industries, it is planned to use a new mechanism using a technological platform. A technological platform that brings together the efforts of business, government and science will contribute to solving the problems of food security, healthy nutrition of the population through the introduction of new technologies and biotechnologies, equipment for the production of a new generation of food products, including those enriched with minerals and nutrients, functional products, specialized medical and preventive products. It is planned to use waste from food and processing enterprises for the production of energy resources, which will ensure an increase in production efficiency and reduce the harmful effects of enterprises on the environment.

By 2020, the issues of reducing the anthropogenic load on the environment in the zones where food and processing industry organizations are located should be resolved.

Achievement of this goal should be based on the solution of organizational and technical problems.

Organizational tasks include:

formation of a system of environmental control in organizations of the food and processing industry and the provision of information;

implementation of environmental management in food and processing industry organizations;

inventory of pollutant emissions during the operation of technological equipment.

Technical tasks include:

introduction of technologies with the use of modern energy-saving solutions and equipment, ensuring the comprehensive processing of agricultural raw materials and reducing the technogenic impact on the environment;

introduction of fundamentally new schemes of recycling water supply with the maximum return of water to production.

Investment projects aimed at the development of the food and processing industry are closely linked to the directions of the state program for 2013 - 2020 and take into account the activities of technological platforms for projects related to the bioindustry, bioresources and bioenergy.

Flour and cereal industry

The implementation of measures to stimulate grain production is linked to an increase in the volume of grain processing and an increase in the export potential of finished products.

In 2010, organizations of the flour and cereal industry produced 9823 thousand tons of flour and 1235 thousand tons of cereals, which fully meets the needs of the country's population and related industries, as well as the country's security parameters for these types of products. At the same time, there are a number of problems that need to be solved for the development of the industry.

The technical equipment of the operating mills and groats factories is at a low level. The country has 112 mills with a total capacity of 7 million tons of flour per year (pre-revolutionary mills), 33 mills with a capacity of 2 million tons of flour were commissioned from 1917 to 1945, the rest of the mills with a potential of 8.2 million tons of flour were built in 1945 - 1980.

In cereal production, 30 percent of the capacities have been in operation since 1917 and about 14 percent are pre-war capacities. Half of the existing factories were commissioned before the 80s of the last century.

Thus, about 50 percent of mills and cereal enterprises have been in operation for 30-40 years and are outdated in terms of their technical equipment, use imperfect equipment and technologies, are energy-intensive, not automated, which does not allow the production of products with high quality indicators.

introduction of energy-saving technologies that ensure deep processing of grain, increasing the output of finished products from a unit of grain raw materials;

streamlining the production of flour and cereals, expanding its range and improving quality, reducing the import of cereal-based products by increasing its own production;

introduction of new technologies for the disposal of cereal production waste (husk) with the receipt of feed products, raw materials for the pharmaceutical industry.

To ensure these goals, it is necessary to solve the following main tasks:

introduction at 200 mills of lines for enrichment of wheat flour of the highest and first grade with vitamins and mineral additives;

introduction of modern technological equipment at 350 mills, which provides improved preparation of grain for grinding, and due to this, a 30 percent reduction in energy consumption for grain processing and an increase in the output of finished products by 2 percent;

introduction of 38 lines for the production of instant or ready-to-eat products at groats;

construction of 22 lines for processing husk, which is a waste of cereal production, for the needs of animal husbandry.

The implementation of the Strategy for the medium term (2013-2016) provides for:

introduction at 96 mills located in the Belgorod, Voronezh, Lipetsk, Moscow, Tver, Leningrad, Volgograd regions and in the Krasnodar Territory, lines for fortification of wheat flour of the highest and first grade vitamins and mineral additives and bringing the production of fortified flour to 1 million by 2016 . tons;

introduction of modern technology at 118 mills, which ensures the use of technologies for preparing grain for grinding and, as a result, a 30 percent reduction in energy consumption for grain processing and an increase of 2 percent in the output of finished products;

introduction at groats factories in Belgorod, Voronezh, Kursk, Tula and Rostov regions, in the Republic of Bashkortostan and the Republic of Tatarstan 18 lines for the production of instant or ready-to-eat products based on preliminary cooking, infrared heat treatment, extrusion, as well as 44 photoelectronic separators and 44 extruders ;

putting into operation at the existing factories 10 lines for processing waste of cereal production (husk) for the production of feed for animal husbandry (30.5 thousand tons each).

The total investment will amount to 8453 million rubles, of which the organizations' own funds - 5072 million rubles and borrowed funds - 3381 million rubles.

Modernization of the flour and cereal industry will increase the degree of grain processing, expand the range of products produced, involve secondary resources in economic circulation, and reduce the specific consumption of energy resources per unit of output. As a result, by the end of 2016, the volume of flour production using modern technologies will be increased to 1.5 million tons, fortified flour - up to 1 million tons, cereal-based food products - up to 300 thousand tons, and animal feed - up to 337 thousand tons.

Bakery industry

The industrial base of the bakery industry is currently represented by 11.5 thousand small enterprises and 882 large and medium-sized enterprises and fully provides the population with the main food product - bread at the level of recommended consumption rates. The volume of production of bakery products at large and medium-sized enterprises is about 80 percent, at small - 20 percent.

Taking into account the social significance of bread, the formation of effective conditions for the functioning of the bakery sector based on the development of competition will create favorable conditions for the development of bakery and increase the investment attractiveness of the industry.

Currently, there are the following problems hindering the development of the bakery industry:

physical wear and tear of fixed assets (50 - 80 percent);

low profitability of production (1 - 3 percent);

dependence on foreign suppliers due to the lack of domestic bakery equipment.

The industry development goals include:

improving the quality of bread and bakery products;

providing the population with bakery products in volumes and assortments that meet the established rational consumption standards for an active and healthy lifestyle.

reconstruction and technical re-equipment of bakeries, workshops and bakery bakery areas based on innovative technologies and modern resource-saving equipment - modernization of 959 technological lines with a capacity of 24 tons per day and 825 lines with a capacity of 12 tons per day;

expanding the range of bakery products, including through the introduction of innovative technologies that increase the nutritional and biological value of products, the use of new generation packaging materials;

an increase in the production of dietary and micronutrient-enriched bakery products up to 300 thousand tons per year.

Reconstruction and modernization of bakery production will reduce production costs, ensure a decrease in the specific consumption of energy resources per unit of manufactured products and ensure a minimum level of prices for manufactured bakery products.

The implementation of the Strategy for the medium term (2013 - 2016) provides for the modernization of the technological base of the bakery industry with the renewal of 618 main technological lines in 287 bakery organizations in Belgorod, Bryansk, Voronezh, Kursk, Moscow, Ryazan, Tver, Leningrad, Nizhny Novgorod, Orenburg, Saratov and Sverdlovsk regions, Krasnodar and Stavropol regions, the Republic of Bashkortostan, the Republic of Tatarstan and the Republic of Mordovia.

The total volume of investments will amount to 43728 million rubles, of which the organizations' own funds - 26236 million rubles and borrowed funds - 17492 million rubles.

Modernization of the bakery industry will expand the range of products manufactured, increase the nutritional and biological value of bakery products, and reduce the specific consumption of energy resources per unit of manufactured products. As a result, by the end of 2016, the rate of renewal of fixed assets will be brought to 12.2 percent, and the volume of annual production of dietary and micronutrient-fortified bakery products - up to 130 thousand tons.

Fish processing industry

More than 680 small, medium and large organizations currently work in the fish processing industry.

The most significant fish processing base is located in the Far Eastern Fisheries Basin, where the production capacity is 2.4 million tons, or 55 percent of the total production potential of the industry.

About 19 percent of production capacity is located in the Northern Basin. The Western and Caspian basins each account for 12 percent of the production processing potential. The share of the Southern Basin is about 2 percent.

At the same time, the level of use of fish processing capacities in the coastal regions of the country is lower in comparison with the central regions due to the shift in the focus of fish processing from proximity to raw materials (aquatic biological resources) to the proximity of centers of consumption of finished products, which is most likely associated with a number of global factors, including the need rapid renewal of the range of products and the development of technologies for the delivery, storage and processing of raw materials from aquatic biological resources.

Production capacities for canning production were used by 44.8 percent, culinary production - by 42.1 percent, smoking production - by 23.4 percent, freezing production - by 26 percent.

The production of fish products in the Russian Federation has stabilized over the past 5 years. In 2010, as a whole in the fishery complex, marketable fish food products, including canned food, were produced 4570.9 thousand tons (growth against 2009 - 1.5 percent). The basis in the total output of fish products is food products (about 90 percent of the total output, including canned food - 5 - 7 percent).

The vessels produce more than 77 percent of frozen fish, more than 50 percent of fresh and chilled fish, almost 70 percent of fish fillets, 89 percent of seafood. Onshore fish processing organizations are largely engaged in the secondary processing of raw materials and semi-finished products coming from fishing vessels and through imports, and are focused on the production of gastronomic products (cookery, smoked, salted fish, etc.), as well as canned fish and preserves.

A significant part of the production of such types of products as smoked fish, cookery, spicy salted fish and preserves is concentrated in large industrial centers. At the same time, the share of own raw materials in their production is insignificant, the main volume of raw materials and semi-finished products in their production will be supplied from the regions where the extraction of aquatic biological resources is carried out, as well as by import.

The purpose of the development of the fish processing industry is to expand the production and sale of competitive Russian fish and sea products with a high share of added value, on this basis, to ensure intensive replacement of imported products in the domestic market with Russian-made products.

Achievement of the stated goal is envisaged by solving the following tasks:

the introduction and modernization of about 40 percent of the total processing capacity in the Far Eastern Federal District (more than 60 percent of the canning production capacity, a 30 percent increase in refrigeration capacity, which is planned to be located in the main coastal points to create stocks of raw materials in the inter-route period);

introduction and modernization of processing facilities in the North-West Federal District (it is planned to provide up to 34 percent of the total Russian production of fish food products, of which about 50 percent will be for the production of canned food). At the same time, the main volume of fish food production will be provided by the organizations of the fishery complex of the Murmansk and Kaliningrad regions;

development of the coastal processing base of the Southern Federal District, including the processing of fish from inland seas and aquaculture, the production of which is planned to increase by 2020 (up to 4 percent of food production, of which 13 percent will be the production of canned food). The priority direction in these areas is the development of canning and freezing production;

development of the processing base of fishery organizations in the Central Federal District, including the creation of at least 85 small-capacity enterprises specializing mainly in the production of extended assortment of fish gastronomy products. The development of refrigeration capacities of organizations in the district is planned in the direction of construction of 25 refrigerators of small and medium capacity (from 10 to 50 tons of one-time storage), which is associated with the creation of a large number of small business organizations in the production and sale of fish products.

The implementation of the Strategy for the medium term (2013 - 2016) provides for the modernization of the main production assets of 400 fish processing organizations.

It is planned to develop at least 150 fish processing industries in the Far Eastern Federal District (out of 224 medium and large fish processing organizations) at the most intensive pace, by reconstructing production facilities and modernizing equipment, improving the quality characteristics, assortment and volume of production of deeply processed fish and sea products.

Fish processing organizations of the Murmansk and Arkhangelsk regions (49 medium and large organizations) are characterized by a low level of utilization of capacities for the production of canned food, frozen fish, and fish gastronomy products. In this regard, with the commissioning of 3 new fish processing plants by 2016, 28 enterprises operating on the old technological base for processing fish raw materials will be updated.

The expansion of the processing base in the Leningrad and Kaliningrad regions, as well as in St. Petersburg (71 fish processing enterprises) is constrained by limited raw materials. Further development of fish processing in this region will occur due to a reduction in the volume of frozen semi-finished products - cut products (fillets, etc.) and an increase in the production of canned food based on imported raw materials mined in the World Ocean. On the territory of the Northwestern Federal District, it is planned to modernize and install 34 new lines on the basis of existing organizations.

The development of the processing base of the Southern (72 enterprises) and Privolzhsky (39 enterprises) federal districts until 2016 is focused on the modernization of 24 enterprises for the processing of industrial fish farming products in inland waters.

The total investment in the organization of the fish processing industry by 2020 will amount to 36,856 million rubles, of which the organizations' own funds - 28,352 million rubles, borrowed funds - 8504 million rubles.

Improving the range and quality of products manufactured in the industry, increasing labor productivity, and taking measures to modernize fixed assets will increase profitability by an average of 12 percent, which will expand the tax base and ensure the budgetary efficiency of the fisheries sector as a whole.

In all districts, an increase in the production of live and chilled fish products will be ensured both as raw materials and semi-finished products for fish processing organizations, and for consumption by the population.

As a result of the implementation of this set of measures, the share of products from aquatic biological resources of a highly processed Russian production in the world market will be 0.83 percent by 2016 and 0.94 percent by 2020. The coefficient of renewal of fixed assets in the field of processing and canning of fish and seafood (excluding small businesses) will be 4.9 percent by 2016 and 5.8 percent by 2020.

Sugar industry

The annual demand for sugar in Russia is 5.4 - 5.6 million tons. The resources of this product consist of its own sugar production in the amount of 3.1 - 3.3 million tons and imports of raw sugar in the amount of 2.1 - 2.3 million tons.

The sugar industry of the Russian Federation has 79 operating plants, of which 34 plants were commissioned in the pre-revolutionary and pre-war periods, while the service life of a significant part of the equipment of sugar plants exceeds 20 years, and less than a third of the operating equipment corresponds to the current technical level. The last sugar factory was built in 1985.

The production capacity of the existing sugar factories is 305 thousand tons of beet processing per day and allows processing 28-29 million tons of sugar beet within the standard time frame, producing up to 4.2 million tons of sugar, over 1 million tons of molasses, 20 million tons pulp, including up to 450 thousand tons of dried beet pulp.

At present, the moral and physical deterioration of fixed assets, as well as the low rates of their renewal, are the most difficult problem for solving practical problems to improve the efficiency of the sugar industry in terms of ensuring its competitiveness and growth of labor productivity.

Analysis of the current state of the sugar beet subcomplex shows the presence of disproportions between the volumes of beet harvesting and the production capacity for its processing, which leads to losses of raw materials and is a constraining factor for further development.

The industry development goals include:

ensuring food security in relation to sugar established by the Doctrine;

increasing production efficiency and increasing the competitiveness of the sugar industry.

To achieve the set goals, it is necessary to solve the following tasks:

construction of 6 sugar factories with a total processing capacity of 49 thousand tons per day in Rostov, Kursk, Tambov, Lipetsk, Ryazan regions and in the Stavropol Territory, as well as reconstruction and technical re-equipment of sugar factories based on innovative technologies and modern resource-saving equipment and bringing the general level of production capacities up to 406 thousand tons of beet processing per day;

reduction of energy and water consumption, reduction of the equivalent fuel consumption to 4.2 percent of the beet weight, including due to the commissioning of biogas production units based on the use of sugar beet production waste;

introduction of modern technologies for deep processing of sugar by-products in order to increase the efficiency of its utilization and the production of import-substituting products - amino acids and pectin;

construction of new, reconstruction and modernization of existing storage facilities for finished and by-products of sugar production, providing an increase in storage capacity of at least 600 thousand tons of sugar, 500 thousand tons of dried pulp and 400 thousand tons of beet molasses;

an increase in domestic consumption of dried beet pulp and molasses, which are valuable feed additives for animal husbandry, the basis for the production of baker's yeast, citric acid, as well as raw materials for the production of products in the food and processing, chemical and pharmaceutical industries;

taking measures to stimulate the export of the main and by-products of sugar production.

The outstripping development of the raw material base in relation to the increase in production capacity in the sugar beet sub-complex in the near future may become a limiting factor in increasing the volume of sugar from sugar beet. The implementation of the Strategy for the medium term (2013 - 2016) provides for the construction of 5 sugar factories in the Tambov, Lipetsk, Ryazan, Rostov regions and in the Stavropol Territory with a total production capacity of 42 thousand tons of beet processing per day, as well as the reconstruction of 32 sugar factories.

The total volume of investments will amount to 75,300 million rubles, of which the organizations' own funds - 22,590 million rubles, borrowed funds - 52,710 million rubles.

Modernization of the sugar industry will increase sugar production, involve secondary resources in the economic circulation to create a fodder base for animal husbandry, and reduce the specific energy consumption for processing 1 ton of sugar beet to 4.2 percent of the equivalent fuel. As a result, by the end of 2016, the volume of sugar production from Russian raw materials - sugar beet - will be brought to 4.7 million tons.

Dairy industry

Dairy production in the country is carried out by more than 1,500 organizations of various forms of ownership, of which 500 are large and medium-sized.

The average annual capacity of milk processing organizations in 2010 was:

for the production of whole milk products - 16483 thousand tons (capacity utilization - 57 percent);

for the production of cheeses and cheese products - 543.9 thousand tons (use - 63.4 percent);

for the production of butter and butter pastes - 614.4 thousand tons (use - 27.4 percent).

The whole milk products market is fully supported by domestic production, but domestic production of butter and cheese is insufficient to meet domestic demand. The share of imported products in the annual resources of butter and cheese is about 40 percent.

Despite the fact that milk processing organizations operate in conditions of limited raw materials, in recent years there has been a trend towards an increase in the production of whole milk products and cheeses. Thus, in 2010, compared to 2005, the production of whole milk products increased by 11.8 percent (up to 10.9 million tons), cheeses and cheese products - by 14.9 percent (up to 435 thousand tons). At the same time, the production of such a resource-intensive product as butter decreased by 4.9 percent (to 207 thousand tons).

The main problems hindering the development of the dairy industry include a decrease in the production of dairy raw materials, seasonality of production, a low share of premium dairy raw materials, a lack of refrigeration units at dairy farms, as well as physical and moral deterioration of the fixed assets of dairy processing plants, most of which were built in the 70s - 80s of the last century and does not meet modern requirements for energy efficiency and ecology.

The existing technical base does not provide comprehensive milk processing for the production of competitive products from secondary dairy raw materials: dry whey and milk sugar, milk-protein concentrates and whole milk substitutes for feeding young farm animals, as well as food and biologically active substances.

an increase in the production of dairy products from our own raw materials;

increasing consumption of dairy products by the population;

reduction of imports of commodity resources of milk and dairy products.

To achieve the set goals, it is necessary to solve the following tasks:

increasing the production of raw milk and improving its quality in order to increase the production of high-quality finished products;

construction of 64 facilities for milk processing, cheese production, whole milk products, whey processing and drying;

reducing the resource intensity of production through the use of modern technologies, reducing energy consumption and ensuring an improvement in the environmental situation in the industrial zones of organizations;

reconstruction and technical re-equipment of 296 operating organizations;

involvement in the economic turnover of secondary resources obtained in the production of dairy products;

expanding the range of products through the introduction of modern technologies that increase the nutritional and biological value of products, as well as the use of new generation packaging materials.

The implementation of the Strategy for the medium term (2013 - 2016) provides for the construction of 19 new plants and the reconstruction of 142 operating plants for milk processing, production of cheese, butter, whole milk products and processing in the Volga, South, Central, North-West and Siberian federal districts. and drying whey.

The total investment will amount to 47493 million rubles, of which the enterprises' own funds - 14248 million rubles, borrowed funds - 33245 million rubles.

As a result, by the end of 2016, the volume of production of whole milk products will be increased to 12.5 million tons, the production of cheeses and cheese products - up to 529 thousand tons, the production of butter - up to 267 thousand tons.

Meat industry

In 2010, the meat industry consisted of about 3,660 enterprises located in all regions of the Russian Federation, including 460 meat processing plants, 1200 meat slaughterhouses and 2,000 meat processing plants.

Despite the growth in the production of meat products, the use of the average annual capacities of organizations remains at a low level and for the production of the following types of products is:

meat - 46.1 percent;

sausages - 63.9 percent;

canned meat - 47.5 percent.

Most of the organizations have been in operation since the middle of the last century. The lack of a modern production and technological base for slaughtering cattle is one of the constraining factors for the accelerated development of Russian beef cattle breeding and creates conditions for the import of large volumes of imported meat.

The state of the industrial base of the industry requires the solution of a number of tasks aimed at innovative and technological renewal of production and the introduction of investment programs in the processing of raw meat.

The development goals of the industry are import substitution by increasing the production of Russian marketable meat based on the creation of modern complexes for slaughtering livestock, the development of infrastructure and logistics that contribute to the expansion (in terms of terms) of storage of raw materials and products.

An integrated approach to solving problems of a diverse nature was reflected in the sectoral program for the development of primary processing of livestock for 2010-2012.

The program provides for the implementation of investment projects for the construction of large modern organizations for the primary processing of livestock and an increase in the capacity of such organizations. With the aim of intensifying domestic beef cattle breeding, the implementation of the program will increase the capacity for primary processing of livestock by 420 thousand tons of meat on bone.

The strategy envisages solving the following tasks:

construction of modern facilities and an increase in the capacity of organizations for the primary processing of livestock up to 2,167 thousand tons of meat on bones per year;

introduction of new technological processes for organizing slaughter, integrated processing of livestock and slaughter products based on innovative resource-saving technologies using robots and energy-efficient equipment and bringing the integrated index of processing depth to 90 - 95 percent;

expanding the range of manufactured products (meat in carcasses, half-carcasses, cuts, prepackaged and packaged for retail chains), increasing its shelf life up to 30 days;

increasing the collection and processing of side raw materials (skins, intestines, blood, bone, endocrine-enzymatic and special raw materials, etc.) for the production of various types of products;

reduction of the environmental load on the environment in the area of ​​operation of organizations.

The construction of 33 modern production facilities for slaughter and primary processing of livestock is envisaged, of which 25 - with an average capacity of 80 tons per shift and 8 - with a capacity of 200 tons per shift. Reconstruction and modernization of facilities of organizations with a total shift capacity of 2590 tons will be carried out.

A limiting factor in the development of pig breeding is the lack of capacities for primary processing of livestock. The implementation of the Strategy for the medium term (2013 - 2016) in such regions of active livestock farming as the Republic of Mordovia, the Republic of Bashkortostan, Bryansk, Rostov, Lipetsk and Kursk regions, Krasnodar and Stavropol Territories, provides for the construction of 3 industrial facilities for slaughter and primary processing of livestock with a total capacity of 600 tons of meat on bone per shift, 12 facilities with a total capacity of 960 tons per shift and modernization of existing facilities with a total capacity of 1290 tons per shift.

The total volume of investments will amount to 54,400 million rubles, of which the organizations' own funds - 16,320 million rubles, borrowed funds - 38,080 million rubles.

As a result, by the end of 2016, the capacity for slaughtering and primary processing will be increased by 1,190 thousand tons of meat on bone per year, the depth of processing will be increased - the removal of products from 1 ton of slaughter cattle weight to 90 percent, the range of products produced will be expanded and its shelf life is up to 30 days, the involvement of secondary resources in the economic circulation for the development of various types of products.

Fruit and vegetable canning industry

In the fruit and vegetable canning industry, over the past 10 years, the positive dynamics of growth in production volumes has been maintained, despite a slight slowdown in the rates of certain types of products in 2008-2009.

In 2010, the fruit and vegetable canning industry produced 6963 mb of canned fruits and vegetables (excluding baby food), or 108.4 percent against the level of 2009. The increase was achieved mainly due to the production of canned fruit, including juice products, which are made from imported juice concentrates. The production of canned food in the fruit group increased by 14.5 percent compared to 2009 and amounted to 5265 mb.

The production of canned food of the vegetable group decreased and amounted to 876 mub, or 90.7 percent against the level of 2009, and of canned tomato products, respectively, 822 mub, or 95.4 percent.

There are about 300 large and medium-sized enterprises in the industry, the average annual production capacity of which for the production of canned fruits and vegetables in 2010 amounted to 15,903 mb, the use of capacities - 46 percent.

In the field of fruit and vegetable processing, one can single out such key problems as outdated material and technical base and processing technologies (with the exception of new capacities), the lack of a Russian raw material base, a high proportion of imported raw materials, and low competitiveness of certain sectors of the fruit and vegetable industry.

For the development of the industry, it is envisaged to increase the competitiveness of products by modernizing existing capacities and building new factories and workshops for processing plant growing products and producing canned fruits and vegetables, as well as creating our own raw material base.

By 2020, it is planned to implement over 50 investment projects, including the construction of enterprises for the production of canned fruits and vegetables, bottling of juices, drying and freezing of vegetables, and the production of tomato paste from Russian raw materials.

To resume the production of concentrated tomato products from fresh raw materials, it is necessary to increase the volume of their output to 20 thousand tons. For this purpose, 10 technological lines for the production of tomato paste with a capacity of 12.5 mb per year will be put into operation.

The implementation of the Strategy for the medium term (2013 - 2016) provides for the construction and reconstruction of 26 production facilities for the production of canned fruits and vegetables in the Southern, Central and Northwestern Federal Districts, including tomato paste, green peas, jams, compotes from Russian raw materials, and also for bottling juices, drying and freezing vegetables. In the Vologda Region, it is planned to build a plant for processing berries, vegetables and mushrooms, producing berry, fruit and vegetable juices and purees with an investment volume of 1600 million rubles, in the Republic of Tatarstan - building a plant for the production of canned vegetables and frozen fruits and vegetables.

The total volume of investments will amount to 13,260 million rubles, of which own funds of enterprises - 3,980 million rubles, borrowed funds 9280 million rubles.

As a result, by the end of 2016, an increase in the production of canned fruits and vegetables will be ensured to 10372 mub, canned tomato products - 1143 mub, canned fruit (including juices) - up to 8136 mub.

Oil and fat industry

The oil and fat industry is an important branch of the food industry in Russia. In 2010, it accounted for 5.3 percent of the total volume of products sold by industrial organizations, more than 4 percent of fixed assets and about 5 percent of industrial personnel. In addition, it is a supplier of margarines, special-purpose fats for the confectionery, bakery and dairy industries, ice cream producers, as well as meal and cake for the feed industry.

The production of vegetable oils is carried out by more than 200 enterprises, which in 2010 produced 3,035 thousand tons of vegetable oils.

The capacity of Russian oil-extracting organizations for processing oilseeds is 9.3 million tons per year.

The oil and fat industry has the potential to provide Russian consumers with domestic fat and oil products and the needs of animal husbandry with high-quality meal.

At the same time, the industry has a number of the following problems:

insufficient supply of raw materials (8-10.5 million tons of oilseeds of all types are produced annually);

small diversification of the raw material base - rapeseed and soybeans are cultivated in extremely insufficient volumes, while oilseed flax, camelina and safflower are cultivated in non-industrial volumes;

low equipment with equipment for deep processing of vegetable oils to improve the consumer properties of products;

poor introduction of elite seed material, including high-oleic and high-palmetin sunflower, and modern agricultural technologies that prevent the emergence of sunflower diseases;

insufficient technical equipment of oil-extracting enterprises (one third of capacities operates with reduced efficiency), which leads to production losses of up to 10 percent. Only 66 percent are equipped with extraction lines, about 35 percent of the existing refining lines require re-equipment;

high physical and obsolescence of equipment for the production of packaged vegetable oils, mayonnaise, sauces for retail consumption and public catering, special-purpose fats;

the lack of technology for enriching the meal with protein, which reduces the efficiency of the operation of creameries and poultry organizations - consumers of meal;

lack of capacity for the production of "protected" fats for animal feed;

high physical wear and tear of the equipment of soap factories.

The development goals of the industry are:

expansion of the geography of oilseeds production;

expanding the range of produced oilseeds and products of their processing to provide the population with fat and oil products and animal husbandry with vegetable protein using innovative technologies;

equipping the industry with equipment for deep processing of vegetable oils;

building up the export potential of the industry.

To ensure these goals, it is necessary to solve the following tasks:

improvement of raw materials supply for the industry;

construction of 3 oil processing plants with modern equipment and infrastructure with a total capacity of more than 5 thousand tons of oilseed processing per day;

reconstruction and modernization of 24 operating oil-extracting plants using innovative technologies and resource-saving equipment;

reconstruction and modernization of existing oil and fat factories in order to equip them with modern lines for deep processing of vegetable oils and fats (equipment for hydrogenation, transesterification, fractionation);

construction of 2 soap factories and 1 factory for the production of soap shavings.

The implementation of the Strategy for the medium term (2013 - 2016) provides for the construction of 2 new oil-processing plants with a total capacity of 3 thousand tons of oilseed processing per day in the Southern and Volga Federal Districts, as well as the reconstruction of 12 operating oil-extracting organizations. The increase in the capacity of oil-extracting plants is due to the growth of the raw material base due to the increase in the production of soybeans, rapeseed, flax, and camelina. Diversification of production will expand the range of socially significant products produced for the population and increase the production of vegetable protein to create a fodder base for animal husbandry.

The total investment will amount to 47580 million rubles, of which the organizations' own funds - 14274 million rubles, borrowed funds 33306 million rubles.

As a result, by the end of 2016, the production of sunflower oil will increase to 3120 thousand tons, soybean oil - up to 371 thousand tons, oil cake and oilseed meal of all types - up to 5122 thousand tons.

Confectionery industry

The confectionery industry is one of the important sectors of the country's economy, which is designed to ensure a stable supply of high-quality food products to the population in the volumes and assortments necessary to form a correct, comprehensively balanced diet at the level of physiologically recommended consumption rates.

Currently, the industry has 1,500 organizations located in almost all regions of the Russian Federation, including about 150 large and medium-sized specialized enterprises that produce 55 percent of the total annual product turnover.

The industry is characterized as a successfully functioning link of the agro-industrial complex of Russia, producing confectionery products, with a total average annual production capacity of 3.5 million tons with a utilization rate of 60.5 percent.

In 2010, the volume of confectionery production in Russia as a whole amounted to 2856 thousand tons, or 20.1 kg per person. The consumption of confectionery products in Russia has practically reached the European level. It should be noted that the levels of consumption of flour and sugar confectionery are balanced.

The share of imports of finished confectionery products in 2010 amounted to about 11 percent of such products in the domestic market, the share of exports - 6.3 percent of the manufactured confectionery products.

In recent years, many confectionery organizations have modernized their production with modern technological equipment with a high proportion of imported equipment and staffed with highly qualified personnel. At the same time, the wear and tear of production equipment in the industry as a whole is 40 percent.

At present, the Russian confectionery market is close to saturation, the growth of production volumes in the future will be mainly carried out due to the most dynamically growing demand for confectionery with given quality characteristics.

The upcoming period until 2020 will be characterized by the re-equipment of certain types of industries and technological streams with highly efficient equipment, which will make it possible to produce products of high stable quality with the lowest production costs.

The volume of confectionery production in Russia as a whole by 2020 will amount to 3175 thousand tons.

In order to improve the quality and competitiveness of the products, it is planned to build 5 confectionery factories with a capacity of 30 to 75 thousand tons of products per year, as well as reconstruction and modernization of 86 operating organizations.

The implementation of the Strategy for the medium term (2013-2016) provides for the construction of 2 confectionery factories with a total capacity of up to 100 thousand tons of confectionery products, as well as the reconstruction of 36 factories producing high-quality products, including confectionery products with specified quality characteristics.

The total volume of investments will amount to 36,300 million rubles, of which the organizations' own funds - 10,900 million rubles, borrowed funds - 25,400 million rubles.

As a result, by the end of 2016, the production of confectionery products will increase to 3005 thousand tons.

Starch industry

Organizations of the starch industry in 2010 produced 492.9 thousand tons of sugary starch products (various types of starch molasses, glucose-fructose syrups) and 145.7 thousand tons of starch. For the production of these starch products, about 820 thousand tons of corn, 150 thousand tons of wheat and 30 thousand tons of potatoes were processed.

Less than half of the starch requirements of the domestic market are met, and the starch deficit is about 200 thousand tons. Particularly significant is the import of modified starch, which accounts for 75 percent, potato starch - about 80 percent, and crystalline glucose - 100 percent.

Based on the projected capacity of the starch market in the Russian Federation, the prospective production volumes of all types of starch in 2020 have been determined, amounting to 320 thousand tons, starch syrup - 640 thousand tons, glucose-fructose syrups - 180 thousand tons.

The achieved volumes of production of sugary starch products mainly meet the needs of the domestic market for these products.

The increase in production at the leading operating enterprises of the industry will be achieved through the modernization of production using advanced domestic and foreign technologies and equipment. It is planned to create new large production facilities, including in the eastern regions of Russia, where there is practically no production of starch products and the market is filled mainly with imports.

The development of the production of glucose-fructose syrups is envisaged on the basis of highly efficient complex processing of grain starch-containing raw materials with the maximum use of all its components and the production of up to 30 percent of valuable by-products (corn gluten, corn oil, wheat gluten, high-protein feed), which will allow:

to ensure a rational balance of production of sugary substances from our own raw materials;

improve food security in Russia by reducing imports of raw sugar to Russia;

attract new sources of raw materials for sugar production and stimulate domestic producers of corn, wheat and other types of starch-containing raw materials;

to increase the production of valuable protein products and feeds produced as by-products in the processing of grain starch-containing raw materials.

Taking into account the projected capacity of the starch products market in the Russian Federation, it is envisaged to bring the capacity for the production of glucose-fructose syrups in the Russian Federation to 0.5 million tons by 2020, which will ensure import substitution of more than 350 thousand tons of sugar. At the same time, the total production of sugary starch products by 2020 will be increased to 1 million tons. Also, capacities (up to 20 thousand tons) will be created for the production of a socially significant type of product - crystalline glucose, including medical glucose of pharmacopoeial quality. Due to the complex processing of potatoes, it is planned to increase the production of potato starch to 15 thousand tons.

The implementation of the Strategy for the mid-term (2013 - 2016) provides for the construction of a starch plant for the production of 180-200 thousand tons of glucose-fructose syrups and 20 thousand tons of crystalline glucose, as well as the reconstruction of production facilities for the integrated processing of potatoes and an increase in the production of potato starch up to 15 thousand tons.

The total investment will amount to 11,500 million rubles, of which the organizations' own funds - 3,450 million rubles, borrowed funds - 8050 million rubles.

As a result, by the end of 2016, the production of starch will increase to 230 thousand tons, sugar products - up to 790 thousand tons.

Salt industry

In terms of the nature of the production process, the salt industry differs significantly from other sectors of the food industry; it is equated to the mining industries. Production is closely tied to the raw material base and is possible only in a limited number of economic regions that are sources of raw materials.

Salt production in the Russian Federation is carried out in 3 main ways - underground (mine) extraction of rock salt, open pit mining of self-precipitated salt and evaporation of brine produced by leaching rock salt from brine wells.

The total volume of salt consumption in Russia over the past 5 years has been fluctuating in the range of 4.2 - 4.6 million tons per year, including table salt - 1.3 - 1.4 million tons per year. The main consumer of salt is the chemical industry, the road sector and the oil and gas sector, the food industry accounts for up to 20 percent of the total salt consumed.

The capacity of Russian companies for the extraction of salt is more than 12 million tons per year, the volume of production and sale of salt - 2.6 - 2.8 million tons per year, or about 60 percent of the total market capacity. At the same time, the share of Russian companies is decreasing from year to year, and the utilization of the main production facilities is about 20 percent.

A limiting factor in the extraction of salt for Russian producers is the high cost of transportation during its transportation to the final consumer.

Given the relative stability of the total volume of the Russian salt market, a significant change is observed in its structure. With a decrease in Russian production, import of salt grows, which in comparison with 2005 has grown by 1.3 times.

To fully satisfy the needs of consumers and the market, work is constantly underway to optimize the range of products, improve consumer properties, and introduce new types of packaging. Russian manufacturers are actively working to improve the health of the nation and prevent iodine deficiency diseases by releasing iodized salt.

To meet the salt needs of livestock, methods are being developed to produce more durable salt briquettes. The range of nutrients and medicinal preparations added to salt briquettes has been expanded. An important direction in the development of the salt market is the development of the production of pharmacopoeial salt, which is currently completely imported into Russia from abroad.

In order to increase the competitiveness of the industry, profitability of production, product quality and ensure the required loading of production capacities, it is planned to carry out reconstruction and modernization at 5 existing salt-producing plants on the basis of new technological lines and packaging equipment.

The implementation of the Strategy for the medium term (2013 - 2016) provides for the reconstruction and modernization of 3 existing salt-producing plants using modern technological lines and packaging equipment.

The total investment will amount to 7400 million rubles, of which the organizations' own funds - 2200 million rubles, borrowed funds - 5200 million rubles.

As a result, by the end of 2016, the production of table salt will increase to 1200 thousand tons.

Production of food products to provide food for certain categories of the population

The production of food products to provide food for preschool and school children, students of secondary and higher educational institutions, military personnel, citizens in institutions of social protection of the population, health care, the Federal Penitentiary Service (hereinafter - organized groups) is a specialized area of ​​the food industry.

The total population of food consumers in organized groups is quite stable and is estimated at 70 million people, including more than 5 million people - children from low-income families.

The potential volume of trade turnover of food products for the catering of organized groups is approximately 1 trillion. rubles per year with the consumption of about 18 million tons of agricultural raw materials.

For the agro-industrial complex of the Russian Federation, providing food to organized groups is an important direction in the formation of sustainable demand for safe food raw materials and food products of Russian production, for entrepreneurs it creates sustainable economic incentives necessary for capital inflow in order to form a new system of production, processing, supply and sale of agricultural raw materials and finished products.

The main development goals of this area are:

increasing the provision of food for organized groups through the introduction of modern energy efficient technologies for the production of balanced diets in food industry organizations;

increasing the production of balanced meals for organized groups.

To achieve the set goals, it is necessary to solve the following tasks:

creation of factories for the production of semi-finished products of various degrees of readiness and ready-made meals;

creation of production and logistics centers for the acquisition and delivery of food rations to organizations that provide food to organized teams;

reconstruction and technical re-equipment of facilities for the production of certain types of food products with specified properties at existing food industry enterprises, including for baby food;

provision of industrial production of semi-finished products of various degrees of readiness and ready-made meals for organized teams.

As a result of the implementation of the tasks set, the following will be provided:

an increase in capacities for the production of balanced nutrition on an industrial basis to provide organized teams up to 500 thousand tons per year;

an increase in the production of semi-finished products of various degrees of readiness, ready-made meals and certain types of food products with specified properties by 5.9 percent;

commissioning of up to 40 factories for the production of semi-finished products of various degrees of readiness and ready-made meals;

commissioning of up to 55 production and logistics centers for the acquisition and delivery of food rations to organizations that provide food to organized groups.

The implementation of the Strategy for the medium term (2013 - 2016) provides for the construction of up to 10 factories for the production of semi-finished products and ready-made meals and up to 12 production and logistics centers using modern technological lines in the Leningrad, Moscow and Tambov regions, in the Krasnodar Territory and the Republic of Mordovia.

The total investment will amount to 16355 million rubles, of which the organizations' own funds - 4907 million rubles, borrowed funds - 11448 million rubles.

As a result, by the end of 2016, the production of ready-made meals and semi-finished products to provide food to organized teams at the newly commissioned facilities will amount to 300 thousand tons.

Vi. Regional development of food and processing industries

For a country like Russia, which has large territories, different climatic conditions and a heterogeneous demographic composition, it is necessary to take into account the factor of spatial development. Spatial development involves taking into account both vertical (center-regions) and horizontal interregional economic, social and industrial economic ties. The search for sustainable integrity in the presence of regional diversity in Russia and the increasing unequal impact of globalization on different territories of the country appears as an uncontested imperative.

The nature of the location of organizations in the food and processing industry will be influenced by the factor of heterogeneity and unevenness of the socio-economic development of the country's territory, taking into account the high differentiation in population density and the resulting different levels of development of agricultural production and food production across territories. The income levels of various social categories of citizens by territories differ significantly, which, through the demand in the food market, affects the volume of food production. Spatial heterogeneity should not lead to the emergence of depressed areas and disruption of the sustainable supply of food to the population.

The implementation of the regional policy will make it possible to form an extensive transport network that ensures a high level of interregional integration and territorial mobility of the population, timely delivery of food to remote territories of the country.

The balanced territorial development of the Russian Federation is focused on providing conditions that allow each region to have the necessary and sufficient resources to ensure decent living conditions for citizens, comprehensive development and increase the competitiveness of the regional economy, taking into account the development of the food and processing industry.

The territorial distribution of the main branches of the food and processing industry in the foreseeable future will not undergo significant changes. Historically, this system was built taking into account the demographic development of the country's regions and the availability of a raw material base for the food and processing industry. It is with these main factors taken into account that the further development of the food and processing industries will take place.

At the same time, scenarios cannot be ruled out in which certain subsectors oriented towards the development of new types of products using nano- and biotechnologies will develop in large megalopolises with great scientific potential and a sufficient market for these products.

In the European part of the country, where more than 80 percent of the population lives, positive dynamics of the development of investment processes for new construction, reconstruction and technical re-equipment of food and processing industry organizations will be ensured.

The development of the agro-industrial complex of the constituent entities of the Russian Federation, whose territories are located in the Central Black Earth region, is primarily associated with the use of its main competitive advantage - fertile lands, as well as with the use of advanced agricultural technologies and the modernization of agricultural processing industries.

In the Central Black Earth Region, industries producing socially significant food products will be further developed. Large-scale investments are supposed to be directed to the modernization and new construction of sugar factories in the Lipetsk, Tambov and Ryazan regions, with a unit capacity of 8-9 thousand tons of beet processing per day.

The active development of animal husbandry will be accompanied by the construction of modern production facilities for the primary slaughter of cattle with a capacity of 100 tons of meat per shift, as well as the technical re-equipment of the existing facilities of the meat industry. An important direction is the new construction of milk processing plants for 200-500 tons of milk processing per day in areas located in territorial proximity to livestock complexes.

A promising direction of development will be the industrial production of fruit and vegetable products, their processing using modern fast freezing technologies. This direction has become widespread abroad, and Russia imports such products in large quantities.

The development of the North-West region is determined by the economic and innovative potential of St. Petersburg, access to the most important sea communications.

The presence of large cities in this region will create conditions for the development of markets for the meat, fish and dairy industries, the supply of products to which must be provided by Russian producers. In the Vologda region, it is planned to build a dairy plant with a capacity of 400 tons of milk processing per day with the production of milk powder.

The development of the southern regions of Russia is based on the use of competitive advantages - the most favorable natural and climatic conditions for agriculture, high recreational potential, a transit coastal position, as well as significant demographic resources. However, the predominance of sectors with low labor productivity in the structure of the economy of most regions requires innovative development.

In the Stavropol Territory, a significant increase in gross beet production will require the construction of a new sugar plant. The increase in soybean production in the Krasnodar Territory will require the construction of factories for its processing with the production of vegetable oil and soybean meal for the production of animal feed.

In coastal and mountainous regions with high natural and recreational potential (the Republic of Dagestan, the Kabardino-Balkarian Republic, the Karachay-Cherkess Republic, the Krasnodar Territory and the Stavropol Territory), it is necessary to concentrate efforts on the priority development of agricultural tourism, winemaking and the fruit and berry subcomplex.

In regions with the potential for the development of processing industries (Astrakhan, Volgograd and Rostov regions), economic development is aimed at introducing new equipment and technologies in these industries for the production of products with high added value. At the same time, the research and educational potential of large urban agglomerations in the south of the Rostov Region and Krasnodar Territory creates the basis for the development of highly productive sectors of the new economy and biotechnology. The production and industrial processing of fruits and vegetables will be actively developed in these regions. In the Rostov region, it is planned to build a large modern plant for the primary processing of pigs with a total capacity of 1 million heads per year.

The economic development of the Volga Federal District will be based on the modernization of the large industrial potential of the region and the new construction of production facilities for the food and processing industries. On the territory of this district, further development of the dairy industry is planned with the production of a wide range of whole milk products, butter and cheese. The construction of modern enterprises with a daily processing of 400-500 tons of milk is possible in the Republic of Bashkortostan, the Republic of Tatarstan and the Udmurt Republic, as well as in the Kirov region.

The development of the food and processing industry in the regions of Siberia and the Far East will largely depend on state policy to stimulate population growth in these territories and use the huge potential for the development of the fishery complex, agricultural production and processing in order to export agricultural products and fish processing products to the markets of countries. Asia Pacific region.

The development of this direction will take place through the modernization of existing facilities and new construction of dairy and cheese factories in the Altai Territory. The implementation of regional programs for the development of animal husbandry will be accompanied by the construction of production facilities for the primary processing of livestock.

The Altai Territory has a huge potential for the production of grain and flour and cereal products, which can be successfully exported to the Asia-Pacific Free Trade Zone.

In a number of regions of the Far East, programs are being successfully implemented to increase the volume of soybean cultivation, which requires the creation of modern production facilities in the Amur Region.

The creation of a modern transport infrastructure will allow in the foreseeable future to ensure the delivery of food products from the Asia-Pacific region to the territory of the Urals, thereby increasing the sustainability of food supply for the population.

The creation of successfully functioning markets and regulatory institutions, as well as storage, transportation and distribution systems using innovative technologies will facilitate the timely delivery of quality products to consumers.

The presence of a large resource potential in this part of the country and its development will require the creation of a favorable investment climate to attract investments in the creation of a modern processing base, including agricultural raw materials (soybeans).

Vii. Terms and stages of the Strategy implementation

Taking into account the large contribution of the food and processing industry to the country's economy and solving demographic problems, government support should be optimized taking into account the macroeconomic indicators of the country's development. The transition to an innovative type of development involves the inclusion of new factors of economic growth that meet the challenges of the long term. The action of these factors will ensure that the Russian food and processing industry will enter a sustainable growth trajectory in the range of 3.5 - 5 percent per year.

The peculiarity of the transition to an innovative type of development is to achieve the level of developed countries in terms of production efficiency in conditions of global competition, which is possible in the context of the modernization of the technical base of the industry, the priority development of industries focused on the production of socially significant food products, ensuring the advanced development of industries that allow to maximize the realization of Russian competitive advantages. This approach requires the implementation of a complex of interrelated resources, timing and stages of transformations.

The innovative development of the food and processing industry in 2013 - 2020 is supposed to be carried out in 2 stages, due to the development of the agro-industrial complex and the possibility of attracting investments in the modernization of the industry, as well as the allocation of budgetary funds for research and development work.

The sequence of tasks to be solved will be determined by a number of factors influencing the development of industries. In the medium term, the main factors include:

formation of the Customs Union and the Eurasian Economic Community (EurAsEC);

Russia's accession to the World Trade Organization and the related further liberalization of the agri-food market;

budgetary restrictions on the provision of state support to the food and processing industries;

tightening control over compliance with environmental protection requirements;

the expected new technological innovation wave in the leading countries of the world, associated with the introduction of new technologies that make it possible to use non-traditional types of raw materials during processing and to develop products with specified parameters.

Under these conditions, in the first 4 years (2013 - 2016) the following tasks should be solved:

expanding the competitive advantages of fast-payback sectors of the food and processing industry that produce socially significant products and require large capital expenditures;

creation of a favorable investment climate for attracting third-party investments and establishing cooperation in the implementation of mutual investments within the EurAsEC, the formation of economic institutions that stimulate entrepreneurial and investment activity;

harmonization of legislative and law enforcement practice with the EurAsEC countries, standards of individual countries with international standards of the ISO series, development of standards in the field of environmental protection;

creation of an effective system for the disposal of production and consumption waste;

provision of a training system for middle and lower level personnel capable of managing modern technological processes.

The solution of these tasks will create the basis for starting the transition to a new technological paradigm using resource-saving bio- and nanotechnologies, expanding the diversification of production and complying with the new requirements of the legislation of the Russian Federation in the field of ecology.

At this second stage (2017 - 2020) the following tasks will be solved:

introduction of innovative technologies in all sectors of the food and processing industry, solving the problem of their staffing;

further integration of science, education and business;

expanding the positions of Russian companies in the world food markets, thereby creating the necessary conditions for economic growth;

provision of intensive technical modernization of production facilities based on resource-saving environmentally friendly technologies;

reduction of territorial differentiation in the consumption of basic food products and bringing consumption to the level of rational norms.

By 2020, the accumulated potential of technologies and investments, corresponding to industrialized countries, will determine the continuation of sustainable development trends in the food and processing industry, relying on the innovative development vector as the main driver of economic growth.

VIII. Organizational and economic mechanism for the implementation of the Strategy

The organizational and economic mechanism for the implementation of the Strategy determines the composition of its executors, the forms of their interaction with each other, a set of regulatory and economic measures aimed at solving the assigned tasks.

The implementation of the Strategy is ensured by:

federal executive bodies, executive bodies of the constituent entities of the Russian Federation and local self-government bodies;

individual medium and large processing organizations, integrated formations engaged in product processing, as well as organizations engaged in small processing;

public non-profit organizations (industry unions, associations and associations);

transport organizations, storage organizations, financial and information support;

research and development organizations, higher and secondary educational institutions, research and production associations, consulting companies, etc.

The economic mechanism for the implementation of the Strategy is based on the price, financial and credit, tax and customs and tariff policies determined by the existing regulatory and legal framework.

The need to switch to an innovative type of development requires, at all levels of management, the creation of conditions for:

functioning of organizations engaged in the development and implementation of innovative projects;

carrying out the activities of various financial institutions and individuals investing in innovative projects to modernize the existing production and technical base and the production of new generation products;

introduction by manufacturers in organizations of innovative technologies (bio- and nanotechnologies, resource-saving and environmentally friendly technologies).

IX. Scientific support for the development of the food and processing industry

Successful implementation of the tasks set in the Strategy depends on ensuring sustainable development of the food and processing industry based on science-based approaches and innovative solutions.

The main directions in this area are:

development of fundamentally new technologies and equipment that provide deep, comprehensive, energy and resource-saving processing of agricultural raw materials based on modern physicochemical and electrophysical methods (including membrane, extrusion-hydrolytic, hyperbaric, cavitation and biotechnological methods) to create environmentally friendly production socially significant food and feed products with various functional properties;

creation, on the basis of the latest achievements of genetics, microbiology, nanotechnology and informatics, modern principles of food combinatorics, technologies for the production of qualitatively new, import-substituting food products with a targeted change in composition and properties, using nano- and microcapsules for targeted delivery of biologically active substances to consumer products for various age groups of the population, products for therapeutic and prophylactic purposes;

improvement of biotechnological processes for processing agricultural raw materials, obtaining new types of products of increased nutritional and biological value using highly active recombinant and mutant strains and consortia of microorganisms - producers of enzymes, essential amino acids, bacteriocins, vitamins and other biologically active substances;

creation of biocatalytic and biosynthetic technologies for the production of functional food products using biologically active additives of immunomodulatory, antioxidant and biocorrective action, pre- and probiotics to prevent various diseases and strengthen the protective functions of the body, reduce the risk of exposure to harmful substances, including for the population living in zones ecological trouble;

development of scientific foundations for the in vivo formation of specified quality and functional characteristics of raw materials of animal and plant origin in order to create differentiated technologies for its processing and storage to ensure stable quality, storage capacity and minimize losses of target products;

development of an integrated system for monitoring, management, control, traceability of safety and quality of raw materials and finished products at all stages, including production, storage, transportation and sale;

use of waste from the main production of industrial processing products as secondary raw materials.

With the aim of innovative development of the food and processing industry, it is necessary to create a multi-level system of training and retraining of personnel based on the integration of scientific and educational potential of research institutions.

X. Risks of Strategy Implementation

The implementation of the Strategy can be hindered by a number of significant factors that need to be foreseen and as much as possible to reduce their possible negative consequences. These factors can be grouped into risk groups, which include:

agroecological risks;

macroeconomic risks at the country level (political, social, foreign trade, market);

micro-risks at the level of individual producers.

Agro-ecological risks can affect the processing industry through a reduction in the volume and decrease in the quality of agricultural raw materials supplied for processing due to unfavorable weather and climatic conditions, as well as natural and man-made emergencies. The same group should include the risks in animal husbandry (avian and swine flu, African swine fever, mad cow disease, foot and mouth disease, etc.) and the associated slaughter of a large number of livestock and poultry with the subsequent disposal of carcasses.

This will entail a decrease in the production of food products and the use of production capacities of processing enterprises, create a food shortage in the domestic market, a reduction or prohibition of exports and violation of obligations under export contracts, an increase in imports of raw materials and food.

Reducing these risks requires an increase in the intensity of the crop and livestock industries (since the level of their development is associated with the sustainability of agricultural production), as well as the creation and maintenance of the required volume of carry-over stocks of agricultural raw materials and finished food (grain, cereals, milk powder, animal oil, cheeses, canned food, etc.), which, in turn, requires the presence of the necessary containers for their storage.

Macroeconomic risks are associated with the growth rates of the Russian economy and household income, tariff and customs, exchange rate and foreign trade policies, increased competition in the world market, etc. These risks can be divided into external and internal.

The main external risks include trade and economic risks caused by the liberalization of foreign economic activity, the expansion of the scale of protectionism in a number of countries, the possibility of introducing restrictions on agricultural policy measures, including domestic support for agriculture, tariff quotas and the level of customs duties. These risks will especially increase in connection with Russia's accession to the World Trade Organization.

A decrease in such risks should be associated with an increase in the population's income, which will allow it to purchase more expensive and high-quality products.

The same group of risks should include competition from Kazakhstan, Belarus and Ukraine, which enter the external market independently and compete with each other, which does not allow each of these countries to resist competition from developed foreign countries. Reducing this risk will be facilitated by the earliest achievement of consistency in their foreign trade policy within the EurAsEC.

The trade and economic risk for the implementation of the Strategy is the preservation of the volume of imports to Russia of raw materials and finished food from non-CIS countries. World food prices have a steady upward trend, which will lead to an increase in the cost of importing a unit of production and an increase in its price on the domestic market.

The global financial crisis has clearly shown the negative consequences for the processing industry of foreign exchange risk. It manifested itself when borrowing credit resources from domestic and international financial institutions through an increase in fees for their use and a reduction in investment.

Among internal macroeconomic risks, the most serious can be social, technological and institutional risks.

Social risk is associated with an increase in food prices, lagging behind the growth of per capita income of the population, a decrease in its purchasing power, and the persistence of a high gap between various social groups of the population in terms of the affordability of food products.

Reducing this risk, first of all, should consist in rendering assistance to Russian commodity producers to increase and sustainability of agricultural production, in the formation of organized distribution networks for the promotion of products "from field to counter", in the regulation of trading activities, which will help to reduce the cost of agricultural raw materials, the costs of commodity distribution. and food prices.

The second way to reduce this risk should be considered the creation of a system of guaranteed consumer access to food at affordable prices. This can be carried out through various forms of social assistance to vulnerable segments of the population, which will be facilitated by the development of industrial food production to provide food for organized groups.

A technological risk should include the high dependence of the modernization of processing organizations on the supply of imported equipment. In almost all industries, the renewal of the technological base of production is based primarily on the import of technologies, and not on Russian developments.

If this situation persists, a change in political, trade and economic policy can become a significant factor in restraining this process, keeping the country lagging behind developed countries in the level of technical development, which is especially dangerous due to the objective need to switch to an innovative type of development.

Reducing technological risk and the introduction of innovations into production can be restrained by weak scientific, methodological and experimental design support for developments in the creation of innovative technologies and equipment, new food products, etc., which requires an increase in the level of funding for research, development and implementation activities in the sphere of agro-industrial production.

Institutional risk is expressed in the insufficient perfection of the legislative framework for regulating the agri-food market and the relationship between its economic entities, the lack of harmonization of Russian and international food safety requirements.

Micro-risks at the level of individual manufacturers are associated with the impossibility of updating the material and technical base to modernize production due to the lack of the necessary own financial resources. Suffice it to say that in 2010 every fourth organization in the food and processing industry was unprofitable, and the average level of profitability across the entire industry was 12.2 percent. This does not allow them to introduce resource-saving technologies, achieve the required depth of raw materials processing, solve environmental problems related to environmental protection, and enter the foreign market with competitive products.

The risk for each individual manufacturer may be a shortage of qualified personnel, especially the middle level, which will limit the possibility of introducing innovative technologies into production, as well as environmental risks due to unfavorable climatic conditions, as well as the consequences of natural and man-made emergencies.

XI. Sources of financing

Currently, state support for organizations in the food and processing industry is carried out in accordance with the State Program for 2008 - 2012 and is expressed in the provision of subsidies to organizations of the agro-industrial complex, regardless of their organizational and legal form from the federal budget to reimburse part of the cost of paying interest on loans received on:

purchase of agricultural raw materials for primary and industrial processing;

construction, reconstruction and modernization of storage facilities for potatoes, vegetables and fruits, meat slaughterhouses, points for the acceptance or primary processing of farm animals and milk, including refrigeration and storage of meat and dairy products;

construction of facilities for deep processing of high-protein agricultural crops;

purchase of technological equipment for the primary processing of farm animals and milk;

purchase of equipment for refrigeration and storage of the meat and dairy industry during the primary processing of agricultural raw materials;

purchase of equipment for primary processing of flaxseed raw materials;

construction, reconstruction and modernization of sugar factories.

Financial resources for the implementation of the provisions of the Strategy will consist of funds from private investors and bank loans.

XII. Monitoring and control of the implementation of the Strategy

Comprehensive management of the Strategy implementation is carried out by the Ministry of Agriculture of the Russian Federation, which:

determines the most effective forms and procedure for organizing work to implement the Strategy;

coordinates the amount of funding for the next financial year and for the entire period of implementation of the Strategy;

coordinates the work of the executors of the Strategy's activities;

determines priorities, takes measures to attract extra-budgetary funds to finance the Strategy;

ensures control over the progress of the implementation of the Strategy, including over the effective and targeted use of the allocated financial resources, over the quality of the measures taken by the Strategy, over the fulfillment of the deadlines for their implementation;

collects reports on the progress of the implementation of the Strategy's activities, prepares and, in accordance with the established procedure, submits to the Government of the Russian Federation information on their implementation.

It is advisable to assess the effectiveness of the implementation of the Strategy's activities on the basis of the use of target indicators that allow tracking the dynamics of the development of the food industry throughout the entire period of the Strategy implementation.

Appendix N 1
to the development of food and
processing industry

until 2020

Indicators of the development of the food and processing industry

	year 2013	year 2014	2015 year	2016 year	2017 year	2018 year	2019 year	2020 year
I. Flour and cereal industry
Flour production (thousand tons)	10020	10060	10080	10100	10150	10200	10250	10300
Cereal production (thousand tons)	1295	1340	1350	1360	1370	1380	1390	1400
II. Bakery industry
Fixed assets renewal ratio (percent)	11,5	11,7	12	12,2	12,5	13	14	15
Production of dietary and micronutrient-enriched bakery products (thousand tons)	105	110	120	130	150	200	250	300
III. Sugar industry
Sugar production (million tons)	4,4	4,5	4,6	4,7	4,8	5,2	5,3	5,4
Equivalent fuel consumption (percent)	4,7	4,6	4,4	4,2	4,1	4	3,8	3,7
IV. Dairy industry
Whole milk production (million tons)	11,5	11,8	12,2	12,5	12,8	13	13,2	13,5
Production of cheeses and cheese products (thousand tons)	522	522	527	529	531	536	541	546
Butter production (thousand tons)	264	264	265	267	270	273	276	280
V. Meat industry
Increase in slaughtering and primary processing capacities (thousand tons of meat on bones per year)	266	301	364	259	259	259	249	210
Vi. Fruit and vegetable canning industry
Production of canned fruits and vegetables (mub) - total	9485	9773	10064	10372	10659	10963	11276	11597
including:
canned tomatoes	1020	1083	1113	1143	1148	1160	1173	1185
canned vegetables	1019	1021	1052	1093	1131	1171	1212	1255
canned fruit (including juices)	7446	7669	7899	8136	8380	8632	8891	9157
Vii. Oil and fat industry
Sunflower oil production (thousand tons)	3000	3040	3080	3120	3170	3200	3260	3300
Soybean oil production (thousand tons)	259	291	328	371	375	390	400	423
Production of oil cakes and oilseeds of all types (thousand tons)	4706	4849	5018	5122	5239	5317	5460	5564
VIII. Confectionery industry
Confectionery production (thousand tons)	2955	2965	2974	3005	3040	3065	3100	3175
IX. Starch industry
Starch production (thousand tons)	180	190	220	230	250	260	280	320
Production of sugar products (thousand tons)	560	650	720	790	840	900	950	1000
X salt industry
Table salt (extraction) (thousand tons)	1150	1170	1185	1200	1220	1240	1260	1290
XI. Food production for catering for organized groups
Production of ready-made meals and semi-finished products to provide food for organized teams at newly commissioned facilities (thousand tons)	100	175	250	300	350	400	450	500
XII. Fish processing industry
Production of fish and fish products, processed and canned (thousand tons)	3886	4032	4200	4345	4450	4590	4826	5255
Average per capita consumption of fish products (kg)	23	24	24,5	25	25,3	26,2	27,1	28
Share of Russian fish food products on the domestic market (percent)	80,1	80,5	81	81,5	82	83	84	85
Index of production of food products, beverages, and tobacco (percent)	103	103,1	103,5	104,1	104	104,1	104,3	104,3

______________________________

* Including household survey.

Appendix N 2
to the development of food and
processing industry
Russian Federation for the period
until 2020

The volume of investments in the development of a number of sectors of the food and processing industry

(million rubles)

	2013-2020 - total	Including
		year 2013	year 2014	2015 year	2016 year	2017 year	2018 year	2019 year	2020 year
Flour and cereal industry	18360	1628	1978	2399	2448	2779	2186	2489	2455
Bakery industry	98232	10608	10800	11016	11304	12672	13128	14328	14376
Sugar industry	136700	17600	18600	20300	18800	13100	15800	15900	16600
Dairy industry	99700	12078	12141	11688	11585	12672	12788	13172	13576
Meat industry	99150	14300	14200	14900	11000	11350	11100	11500	10800
Fruit and vegetable canning industry	27110	3200	3260	3300	3500	3250	3430	3530	3640
Oil and fat industry	98000	13060	13660	8860	12000	14800	12000	12020	11600
Confectionery industry	79900	8500	8900	9200	9700	10400	10900	11000	11300
Starch industry	25600	2500	2800	3000	3200	3300	3400	3600	3800
Salt industry	16300	1500	1800	2000	2100	2150	2200	2250	2300
Fishing industry	36856	3386	3592	3960	4389	4784	5169	5638	5938
Food production for catering for organized groups	41918	1873	2745	5374	6363	6363	6400	6400	6400
Total	777826	90233	94476	95997	96389	97620	98501	101827	102785
Index of physical volume of investments in fixed assets of food industry sectors (percent)		103,1	102,7	101,8	102	101,2	100,9	101,3	102,2

Document overview

The Strategy for the development of the food and processing industry in Russia for the period up to 2020 was approved.

The purpose of the named industry is to ensure a guaranteed and stable supply of the country's population with safe and high-quality food.

The state of the industry is analyzed, its main systemic problems and ways of solving them are identified. The goals, objectives and timeframes for the implementation of the strategy have been determined.

Thus, by 2020 it is planned to implement more than 50 investment projects, including the construction of enterprises for the production of canned fruits and vegetables, bottling of juices, drying and freezing of vegetables. By the end of 2016, the production of canned fruits and vegetables should increase to 10,372 mub, canned tomatoes - 1,143 mb, canned fruit (including juices) - up to 8,136 mb.

As part of the development of the oil and fat industry in the Southern Federal District and the Volga Federal District, it is planned to build 2 new oil processing plants with a total capacity of 3 thousand tons of seed processing per day and to reconstruct 12 existing ones.

Certain types of industries and technological streams of the confectionery industry will be re-equipped with equipment that will make it possible to produce high stable quality products at the lowest cost. It is planned to build 5 confectionery factories with a capacity of 30-75 thousand tons of products per year and reconstruct and modernize 86 more.

For the development of food production to provide food for certain categories of the population, the following is necessary. To increase the production of semi-finished products of various degrees of readiness, ready-made meals and certain types of food products with desired properties by 5.9%. To put into operation up to 40 factories for the production of semi-finished products of various degrees of readiness and ready-made meals.

Keywords

CATERING / COUNTRYSIDE / NEW PRODUCTION AND SERVICE TECHNOLOGIES/ FOOD SERVICE INDUSTRY / COUNTRYSIDE / NEW TECHNOLOGIES OF PRODUCTION AND SERVICE

annotation scientific article on economics and business, the author of the scientific work - Svetlana Yurievna Glebova, Olga Valentinovna Golub, Tatyana Mikhailovna Rybakova

Catering represents one of the important socio-economic conditions for the development of society and is aimed at meeting the material and other needs of the population served. The main task of enterprises Catering improving the quality of products and services provided, which can be achieved subject to control of all technical, administrative and human factors that affect the quality of products sold and their safety. The solution to this problem is especially relevant for countryside due to the remoteness of catering establishments from large industrial centers, insufficient staffing, low incomes of the population, etc. The purpose of this work is to develop directions for the modernization of enterprises Catering located far from major industrial centers. Research object enterprise Catering v countryside... When analyzing the theoretical provisions, the methods of systematization, modeling, comparison, generalization were used. On the example of a specific consumer cooperative catering enterprise, the issues of its modernization are considered in order to improve the efficiency of its work and increase the comfort of living in the countryside. The features of the changes in the format of the enterprise, its reconstruction, catering and assortment in the countryside are shown. The proposed measures were developed taking into account federal target programs for sustainable development of rural areas, modern production technologies and services to bring high-quality finished products Catering and services to consumers. The practical significance of the work lies in the development of a canteen reconstruction project with the arrangement of trade and technological equipment and the expansion of the range of products by including new dishes from local wild-growing raw materials in the menu.

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Food service industry plays an important socio-economic role in the development of society and aims at meeting the material and other needs of the population served. The main task of food service enterprises is to improve the quality of food and services. This task can be fulfilled provided the control of all technical, administrative and human factors affecting the quality and safety of foods iscarried out. The solution to this problem is especially relevant for rural areas due to the remoteness of food companies from large industrial centers, inadequate staffing, low incomes etc. The purpose of this work is to develop the directions of modernization offood service enterprises, located far away from the industrial centers. The object of the research is a food service enterprise in thecountryside. Theoretical positions were analyzed with the methods of systematization, simulation, comparison and generalization. Bythe example of a particular food service enterprise of consumer cooperatives the problems of its modernization to improve efficiency and enhance comfort have been considered. The peculiarities of the format modifications of the enterprise, its reconstruction, cateringand assortment are shown. The proposed activities were developed in accordance with Federal programs for sustainable development of rural areas, modern technologies of production and services, supplying quality finished products of food service industry to con-sumers. Practical significance of the work is the development of the reconstruction project for a canteen with the arrangement of technological equipment and widening the assortment of cooked meals due to new dishes from local plant raw materials included inthe menu.

The text of the scientific work on the topic "Development of directions for the modernization of catering establishments in rural areas"

- ECONOMY -

UDC 642.5: 334.73

DEVELOPMENT OF DIRECTIONS FOR MODERNIZATION OF FOOD ENTERPRISES IN RURAL AREAS

S.Yu. Glebova *, O. V. Golub, T.M. Rybakova

NOU HPE Tsentrosoyuz RF "Siberian University of Consumer Cooperatives", 630087, Russia, Novosibirsk, K. Marksa Ave., 26

* e-tai: ziYpvi @ tai-sh

Date of receipt at the editorial office: 03/23/2015 Acceptance date: 04/10/2015

Public catering is one of the important socio-economic conditions for the development of society and is aimed at meeting the material and other needs of the population served. The main task of public catering enterprises is to improve the quality of products and services provided, which can be achieved subject to control of all technical, administrative and human factors affecting the quality of products sold and their safety. The solution to this problem is especially relevant for rural areas due to the remoteness of catering establishments from large industrial centers, insufficient staffing, low incomes of the population, etc. The purpose of this work is to develop directions for the modernization of public catering enterprises located far from large industrial centers. The object of the research is a public catering enterprise in a rural area. When analyzing the theoretical provisions, the methods of systematization, modeling, comparison, generalization were used. On the example of a specific consumer cooperative catering enterprise, the issues of its modernization are considered in order to improve the efficiency of its work and increase the comfort of living in the countryside. The features of the changes in the format of the enterprise, its reconstruction, catering and assortment in the countryside are shown. The proposed measures were developed taking into account federal target programs for sustainable development of rural areas, modern production technologies and services to bring high-quality finished products of public catering and services to consumers. The practical significance of the work lies in the development of a canteen reconstruction project with the arrangement of trade and technological equipment and the expansion of the range of products by including new dishes from local wild-growing raw materials in the menu.

Public catering, countryside, new production technologies and services ._

Introduction

Currently in Russia there is a federal target program "Sustainable development of rural areas for 2014-2017 and for the period until 2020", the main goals of which are the creation of comfortable living conditions in rural areas; promoting the creation of high-tech jobs in rural areas; enhancing the participation of citizens living in rural areas in the implementation of socially significant projects; the formation of a positive attitude towards the countryside and rural lifestyle, etc. These goals will be achieved by solving a number of tasks, including increasing the level of complex arrangement of settlements located in rural areas, with social and engineering infrastructure; encouragement and popularization of achievements in the field of rural development, etc. ...

Catering plays an important role in solving the problem of narrowing the significant gap in the level and quality of life in rural areas compared to urban areas. At the same time, in the aspect under consideration, a number of

problems - the lack of a general concept for the improvement and development of the sphere, the low level of introduction of new technologies based on the use of progressive forms of service and modern equipment, etc. ...

On the periphery, consumer societies continue to play an important role, since they are primarily not cooperatives, but specific trade organizations operating in rural areas, performing, among other things, the social functions of providing the residents of remote villages with essential goods. The latter include catering establishments.

However, in recent years, canteens working in rural areas have lost their original meaning - to feed workers. In modern conditions, they perform many other functions due to the development of society (for example, leisure activities both for the local population and for tourists). One of the tools for the formation of functions, for example, is the reconstruction of existing public catering enterprises with the introduction of new production and service technologies.

There are several areas of reconstruction: expansion of the area of ​​the entire enterprise as a whole; redevelopment of individual production workshops and premises, ensuring the flow of technological processes; changing the existing ratio of the areas of various groups of premises within the enterprise by increasing the areas of some and reducing other premises; transfer of the enterprise to work with culinary semi-finished products; changes in the composition of the premises during the re-profiling of the enterprise; introduction of new service methods for a given enterprise, for example, transferring individual enterprises to work in the evening at a higher class. Along with the reconstruction, technical re-equipment of the enterprise is often carried out. The choice of one or another direction of reconstruction depends on the tasks set for the owner of the establishment and the investments that he is ready to invest.

Thus, conducting research to solve problems in the activities of public catering enterprises in rural areas is timely and relevant.

The purpose of the work is to develop directions for the modernization of typical catering establishments in rural areas by introducing modern production technologies and services in public catering.

Object and research methods

The object of research is catering establishments in rural areas using the example of the canteen of the Taseevsky district administration of the Krasnoyarsk Territory Consumer Union.

According to the 2010 All-Russian Population Census, the population of the village of Taseevo was 8038 people.

The dining room is located in the village. Taseevo, which is the administrative center of the Taseevsky district, located 340 km north-east of the city of Krasnoyarsk. It carries out the production of finished products for raw materials (for its processing, procurement shops have been organized - meat, fish and vegetables); heat treatment of meat, fish and vegetable semi-finished products in a hot shop, combined with a cold one; short-term storage of raw materials in warehouses. The seating capacity of the dining room before modernization is 60 seats, after - 100.

When analyzing the theoretical provisions, the methods of systematization, modeling, comparison, generalization were used.

Results and its discussion

Public catering enterprises in rural areas were created long before market relations, have a long experience of work in conditions of limited funding and were built mainly according to standard projects of general enterprises.

food service of the Soviet era, meeting the requirements of SNiP P-L.8-71 “Public catering establishments. Design standards "(in force until 1990). The main activity of such canteens was and is the provision of hot meals for both the local population and visitors. The production and delivery of catering products is carried out directly in the hall of the enterprise or in catering points for agricultural workers, builders, etc. Additional services of canteens include the organization of banquets, festive evenings both indoors and out.

However, in our opinion, at present, public catering enterprises in rural areas perform much more functions (some of which are shown in Fig. 1).

Environmental:

rational use of the natural resource potential of the region

Rice. 1. Functions of public catering establishments in rural areas

The development of public catering enterprises in rural areas is possible only when objective problems are identified for each specific enterprise and ways to solve them are determined. So, for example, in table. 1 shows the results of a SWOT analysis of the internal and external factors of the canteen of the Taseevsky district administration office of the Krasnoyarsk regional trebsoyuz that affect its activities. The considered factors are mostly typical for other public catering enterprises located in rural areas.

Table 1

Rural Canteen SWOT Analysis Matrix

Strengths (8) Weaknesses (W)

Long-term experience of the enterprise; - advantageous location - in the center, next to the market; - availability of the necessary premises and outbuildings for the expansion of production; - preservation of material and technical equipment; - availability of highly qualified personnel who can cook not only mass-produced products, but also complex portioned dishes; - long-term experience of working with procurers of local raw materials; - availability of its own additional point of sale for finished products and semi-finished products - a cooperative store; - acceptable cost of finished products; - the presence of an autonomous water supply system, including thanks to the existing well in the center of the dining room; - lack of competitors; - availability of tourist facilities - low turnover of seats in the hall; - low production volume; - low level of service; - limited time of work; - lack of habit among local residents to eat outside the home; - low level of introduction of new technologies based on the use of progressive forms of service and modern equipment; - old wooden building, which complicates the overhaul of ventilation and sewerage systems; - lack of young highly qualified personnel; - remoteness from places of advanced training and equipment maintenance; - lack of material resources for capital modernization measures

Opportunities (O) Threats (T)

Changing the format of the enterprise: work schedule; Services; new forms of service; new menu; new design; the culture of consumption of alcoholic beverages; - reconstruction of the enterprise: increasing the number of seats; improvement of the organization and the emergence of new jobs; the possibility of introducing modern technology for the production of deep-frozen / chilled culinary products; the emergence of new types of production; - development of catering; - expansion of the range of dishes from local wild-growing raw materials - low purchasing power of the population; - economic and financial crisis; - changes in regulations, requirements for premises, etc.; - high level of population migration

Analyzing the identified factors, the directions of enterprise modernization are identified. So, for the dining room in question, appropriate measures have been taken to solve a number of possibilities.

Transfer of the canteen into a new format - a canteen that works in the evening as a cafe, with the assignment of a new name. This direction of modernization allowed:

1. To increase the working time of the enterprise. If before the reconstruction the canteen was open from 9 am to 5 pm, after the reconstruction - from 9 am to 10 pm. The change in the work schedule allows attracting additional number of consumers in the evening, since the enterprise operates as a cafe.

2. Expand the services provided. In the evening, visitors are offered a wide range of entertainment services (live music, karaoke, watching football matches, animation, etc.); holding banquets, festive evenings, etc.

3. Introduce new forms of service for the canteen. Before the reconstruction, the enterprise offered visitors only self-service meals through a bartender. After the reconstruction, in the daytime, consumers are given the opportunity to choose their meals faster thanks to the installed self-service line. V

in the evening, the distribution closes and the enterprise begins to work as a cafe with waiters. The dispensing of alcoholic beverages is carried out through the bar counter by the bartender.

4. To develop a new menu with the inclusion of more complex portions and specialties offered in the evening.

5. Develop a new design for the enterprise. After the reconstruction, the facade and sign of the building were renewed, the design of the dining rooms was changed by purchasing new comfortable trade furniture, tableware and cutlery, as well as inventory for the bar counter.

6. To instill a culture of consumption of alcoholic beverages. In the evening, it is additionally recommended to organize the work of the bar with the sale of hot and cold soft and alcoholic drinks. After the reconstruction and installation of the bar counter, the appearance of a qualified bartender, various drinks are prepared in front of visitors with an original design and presentation, themed events related to the history and rules of consumption, tasting of alcoholic beverages, etc.

The reconstruction of the dining room was carried out in the directions shown in Fig. 2.

Cold shop

expansion of the dining room area due to an extension

Canteen in the countryside

Workshop for the production of quick-frozen / chilled culinary products

redevelopment of egg processing rooms and pantry

Banquet hall with summer passage to the main building and restrooms

instead of a pastry shop

Allocation of technological lines for processing dirty tableware and

kitchen utensils, delineation of the place of their storage after washing, improvement of the work of washers, redevelopment of the toilet for staff

Reconstruction as a direction of modernization of the dining room allowed:

1. To increase the number of seats by organizing an additional banquet hall.

2. To improve the organization of workplaces in the cold and hot shops, the shop of frozen / chilled culinary products, washing tableware and kitchen utensils, the release of finished products, and also to bring the redevelopment of the hot shop in line with the requirements of technological design.

Before the reconstruction, both hot and cold dishes were prepared in the hot shop. In connection with the transition of the canteen to a new format, jobs are needed for cold snacks and desserts. Therefore, after reconstruction, it is possible to organize a cold shop in accordance with the regulated SanPiN 2.3.6.1079-01 "Sanitary and epidemiological requirements for catering organizations, the production and turnover of food products and food raw materials in them" temperature and humidity conditions (in the cold period 19 -21 ° С, humidity 60-40%; in the warm period 20-22 ° С).

In connection with the transition of the canteen to a new format, the purpose of the hot shop will be reduced not only to cooking in batches, but also to ordered portioned dishes, which will entail the organization of an additional workplace for portioning and decorating hot dishes and snacks.

After the reconstruction, it is also possible to create a workshop for quick-frozen / chilled culinary products, where 4 workplaces are organized: for the manufacture of small-sized and minced meat semi-finished products, for the production of fish semi-finished products, for the production of vegetable semi-finished products, for packaging and freezing of semi-finished products in the apparatus for intensive cooling and shock freezing.

Washing of kitchen utensils and washing of tableware in enterprises are often combined in one room, which is allowed with a small number of seats in the hall. However, the working conditions are very restrictive for the washer and the placement of clean dishes. The redevelopment of the premises allowed not only to increase the area of ​​washing tableware combined with washing kitchen utensils and utensils, but also to zone the processing line.

reconstruction of the dining room

kitchen utensils and a tableware processing line with the appropriate equipment.

The service time for visitors in canteens without a distributor is 20-30 minutes. If there is a congestion of visitors, the turnover of space in the hall decreases sharply, since the limiting factor in servicing is the lack of finished products in the windows and the menu printed in one copy, which makes it difficult for older people to read. Studies of the turnover of places in the halls of rural canteens have shown that the daily turnover is on average 3-5, i.e. during the work of sales areas, one place is turned around 3-5 times, but the norm for canteens is 7-9. This turnover can be increased by installing a dispensing line in the dining room for displaying all products in front of the visitor's eyes. This will not only speed up the process of the visitor's choice of dishes, serving the visitor, but also partially remove the need for a long reading of the menu. When installing the dispensing line, you should be guided by the direction of movement of visitors, i.e. from the front door to the hall.

Visitors first pick up trays, bread and cutlery, then cold meals and snacks from a refrigerated display cabinet. As soups are limited, there is no soup counter. Soups will be dispensed through a universal bain-marie or a bain-marie for main courses. The calculation of visitors will be carried out through the checkout module. The recommended sequence for arranging the equipment of the dispensing line in the dining room-cafe hall is shown in Fig. 3.

In the evening (after 5 pm), it is recommended to close the distribution for serving visitors by waiters. This will allow the company to increase the markup for portioned meals, to hold banquet events in a new format with a higher level of cafe services.

3. Introduce modern technology for the production of quick-frozen / chilled culinary products Juice & SYP by purchasing a shock freezer and packaging machine.

Semi-finished products can be packaged in sealed vacuum-sealed bags, liner or film. The freezing method depends on the type of product. If it is frozen in bulk in a gastro container, then the packaging is made after freezing. If semi-finished products are stacked individually on a substrate, freezing is carried out in a film. For freezing, use a thinner film (up to 80 microns).

The introduction of this technology allows not only to expand the range of products manufactured by enterprises, but also to more efficiently use raw materials and labor resources due to an increase in the shelf life of finished products and semi-finished products.

Cooling in blast chillers can be carried out with the use of stainless steel gastronorm bones GN combi steamer. Thanks to the standardization of sizes, gastronomic containers are an ideal container both for quick cooling and for subsequent use in the processes of defrosting and regeneration in combi-steamed tomatoes. The latter should be taken into account when selecting blast chillers for production.

To organize mass events, sell products through a store in a cafeteria-cafe, they freeze / cool semi-finished products (meat, fish, etc.) such as entrecotes, steaks, hamburgers, cutlets, sticks, sausages, dumplings and dumplings; ready-made soups and main courses, pies, bakery products; desserts, juices, puddings, jellies, etc.

Studies of the Juice & SIN technology, carried out at the Siberian University of Consumer Cooperatives, have shown that the shelf life of frozen / chilled culinary products is doubled. The new shelf life of products should not contradict SanPiN 2.3.2.1324-03 "Hygienic requirements for terms

suitability and storage conditions of food products ", which means that appropriate technical documents should be developed for such products.

4. Create a new type of production. In connection with the change in the format of the enterprise, and, accordingly, the emergence of a new form of service (by waiters), the canteen-cafe should operate according to a new type of production of finished products - in portions, to order. For this, after the reconstruction, as mentioned earlier, additional jobs must be created.

Catering development. Before the reconstruction, the canteen carried out two types of catering - indoors and outdoors within the same settlement by delivering finished products to the venues. After the reconstruction, the creation of a workshop for quick-frozen / chilled culinary products, it became possible to develop other types of it (delivery to offices, social catering, retail, etc.), as well as expand the geography (deliveries to more remote settlements) of catering.

Expansion of the range of dishes from local wild-growing raw materials. In rural settlements, there is a large amount of wild-growing raw materials, including bracken fern, the procurement of which is also employed by regional consumer societies. In canteens, salted fern was used as a side dish and an ingredient in salads. To expand the range of dishes from / with the use of salted bracken fern for the cafeteria, recipes and technical and technological maps for new dishes have been developed: vegetable salad, meat hodgepodge, potato soup, potato cheesecakes, stewed meat in a pot, zrazy, stuffed omelet, pancakes stuffed, baked pies, ears with meat, pasties.

Conclusion

The presented directions of modernization of public catering enterprises in rural areas (changing its format, carrying out reconstruction, developing catering, expanding the range of dishes from local wild-growing raw materials, etc.) will contribute to the creation of socio-economic conditions for sustainable development of the village.

Bibliography

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TRENDS OF MODERNIZATION OF FOOD SERVICE INDUSTRY ENTERPRISES IN COUNTRYSIDE

S.Yu. Glebova *, O.V. Golub, T.M. Ribakova

Siberian University of Consumer Cooperation, 26, Pr. K. Marx, Novosibirsk, 630087, Russia

* e-mail: [email protected]

Received: 27.03.2015 Accepted: 10.04.2015

Food service industry plays an important socio-economic role in the development of society and aims at meeting the material and other needs of the population served. The main task of food service enterprises is to improve the quality of food and services. This task can be fulfilled provided the control of all technical, administrative and human factors affecting the quality and safety of foods is carried out. The solution to this problem is especially relevant for rural areas due to the remoteness of food companies from large industrial centers, inadequate staffing, low incomes etc. The purpose of this work is to develop the directions of modernization of food service enterprises, located far away from the industrial centers. The object of the research is a food service enterprise in the countryside. Theoretical positions were analyzed with the methods of systematization, simulation, comparison and generalization. By the example of a particular food service enterprise of consumer cooperatives the problems of its modernization to improve efficiency and enhance comfort have been considered. The peculiarities of the format modifications of the enterprise, its reconstruction, catering and assortment are shown. The proposed activities were developed in accordance with Federal programs for sustainable development of rural areas, modern technologies of production and services, supplying quality finished products of food service industry to consumers. Practical significance of the work is the development of the reconstruction project for a canteen with the arrangement of technological equipment and widening the assortment of cooked meals due to new dishes from local plant raw materials included in the menu.

Food service industry, countryside, new technologies of production and service._

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3. Janbyh R. O koncepcii razvitija kooperacii na sele na period do 2020 g. ... Jekonomic news razvitie Rossii, May-June 2013, vol. 20, no. 5, pp. 53-56.

4. Nikulenkova T.T., Jastina G.M. Proektirovanie predprijatij obshhestvennogo pitanija. Moscow, KolosS, 2007.247 p.

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