ECONOMIC PROSPECTS FOR THE PRODUCTION OF «SOUS VIDE» PRODUCTS IN THE CONDITIONS OF A MEAT PROCESSING ENTERPRISE

Issue № 5, 2023, article № 11, pages 139-144

Section: Economics of agribusiness sectors

Language: Russian

Original language title: ЭКОНОМИЧЕСКИЕ ПЕРСПЕКТИВЫ ПРОИЗВОДСТВА ПРОДУКЦИИ СУ-ВИД В УСЛОВИЯХ МЯСОПЕРЕРАБАТЫВАЮЩЕГО КОМПЛЕКСА

Keywords: MEAT, PORK, SOUS VIDE, MEAT PROCESSING COMPLEX, WORKSHOP, RESULTS OF ECONOMIC EFFICIENCY ASSESSMENT

Abstract: The Russian Federation is one of the ten largest pork producers in the world, while production volumes are constantly increasing, which allows maintaining minimum margins and makes this product the most popular among the population. At the same time, pig-breeding enterprises, as a rule, integrated with meat processing complexes, are forced to continuously search and develop new markets for their products. One of the most promising areas can be fully attributed to the production of sous vide products, which are in demand both among large customers working in the HoReCa segment and among ordinary consumers. In particular, within the framework of this work, the economic and technological aspects of the functioning of the sous vide food production shop on the basis of the Coral meat processing complex of the Tver Region were highlighted. The possibility of effective operation of the workshop with a level of profitability of production of 32.2% with the volume of output per shift (duration of 8 hours) equal to 3200 kg has been established. At the same time, there are significant opportunities both for adjusting the range of manufactured products and for increasing their output multiple times. In the future, as part of the development of this workshop, it is also planned to introduce a production site for ready-made second courses that require minimal culinary processing and are extremely in demand among catering enterprises.

Authors: Vasilev Aleksandr Sergeevich, Fariniuk IUrii Teodorovich