Assessing the impact of seasonality on the adjustment foods ingredients

The article is devoted to the important approach to the possibility of the formation of qualitative and quantitative assessments in the interim analysis of foods quality. A specific feature of the food production is the work under the conditions of information gaps and incomplete source data. Analysis of such information requires special methods, which constitute one of the areas of econometrics. The central problem of econometrics is the formation of an econometric model and identifying opportunities of its use for describing, analyzing and forecast of real economic processes. The objective of this work is the formation of multiple regression model of nutritional and biological value of foods and conducting of subsequent analysis of both the model and its behavior under different initial data, including changes in the composition of the ingredients and their mineral and vitamin value depending on the manufacturing season of these products and possible use of advanced processing means. Changing the composition of the mineral-vitamin ingredients and, therefore, their relative amounts of selected food products over time allows us to apply a dynamic segment approach to such a problem.