Use of Assessment Indicators to Forecast Market Promotion of Products
Abstract
During recent years the trend to tighten competitiveness has been increasing globally almost in all industries, although before then it was absent in many countries and economic sectors. This article touches upon the main issues regarding the competitiveness of enriched curd products with prebiotic substances. On the basis of a consumer survey, the calculation of advantageous indicators was performed. According to the results of the ranking of quality indicators, the following maximum values were accepted: taste and smell, form and consistency, titratable acidity, amino acid composition, and vitamin and mineral composition. A comparative analysis of consumer qualities of curd products is given. According to the results of the assessment of the quality of curd products, it can be concluded that competitive advantage belongs to a curd product enriched with cedar oil cake, lactulose syrup and whey proteins. This is followed by the curd product enriched with cedar oil cake and lactulose syrup, and then the integral indicator in the curd sample enriched with cedar oil cake. The integral indicators of curd cream and curd cheese have low values: 0.16 and 0.145, respectively. Thus, the developed curd products enriched with prebiotic substances will be in demand in the modern market of curd products.
Keywords: competitiveness, complex quality indicator, curd products, cedar oil cake, whey protein, lactulose
References
[1] Boldyreva, N. P. (2019). The Theory of Competitiveness Assessment: A Training Manual. Moscow: FLINT.
[2] Vytovtov, A. A. (2010). Theoretical and Practical Principles of Organoleptic Analysis of Food. St. Petersburg: GIORD.
[3] Gorbashko, E. A. (2001). Quality and Competitiveness Management: A Training Manual. St. Petersburg: State University of Economics and Finance.
[4] Eremeeva, N. (2017). Competitiveness of Goods and Services: A Textbook. Moscow: Yurayt Publishing House.
[5] Ershov, A. K. (2016). Product Quality Management: A Training Manual. Moscow: Logos.
[6] Kvasnikova, V. V. (2015). Competitiveness of Goods and Organizations. Workshop. Moscow: Infra-M.
[7] Clopova, A. V. (2019). Calculation of the Competitiveness of Cottage Cheese. Presented at All-Russian Correspondence Scientific and Practical Conference “Innovative Ways to Solve Actual Problems of the Agro-Industrial Complex of Russia”, July 2021, Rostov-on-Don, Russia. Persianovsky: Donskoy GAU.
[8] Clopova, A. V. (2009). Development of Technology for Cottage Cheese Products Enriched with Prebiotics of Animal and Vegetable Origin. Stavropol: Cand. Tech. Sciences.
[9] Lifits, I. М. (2009). Formation and Assessment of the Competitiveness of Goods and Services: A Training Manual. (2nd ed.). Moscow: Economics.
[10] Magomedov, S. (2016). Product Quality Management: Textbook. Moscow: Dashkov and Co.
[11] Paramonova, T. N. (2016). Methodology for Calculating the Competitiveness of Goods. Retrieved from http://chp.com.ua/all-news/item/41289-metodika-rascheta-konkurentosposobnosti-tovara, accessed 04.02.2021.
[12] Raikova, E. Y. (2017). Theoretical Foundations of Commodity Science and Expertise: Textbook. Retrieved from https://e.lanbook.com/book/93515, accessed 04.02.2021.
[13] Umarova, N. N. (2016). Statistical Acceptance Control of Product Quality: A Training Manual. Kazan: KNITU.
[14] Fathutdinov, R. A. (2013). Competitiveness: Economics, Strategy, Management. Moscow: INFRA-M.
[15] Nezhnikova, E. V., Chernyaev, M. V. and Papelnyuk, O. V. (2019). Economics of Quality: Textbook. Moscow: Dashkov and K.