Development of methods of accounting for inventory devaluation at dairy processing enterprises

One of the most important issues of modern accounting is the provision of reliable and relevant information on the quality and value of various groups and types of inventory that occupy the largest share in the structure of current assets of industrial enterprises. The solution to that is of particular relevance to dairy processing enterprises, the successful activity of which makes it possible to increase the food security of the regions and the country as a whole. The article describes the author's approach to the development of a methodology of accounting for inventory devaluation at domestic dairy processing enterprises, which includes the addition of the stages of formation and accounting of reserves for the decline in the cost of inventories with a detailed examination of the content of accounting procedures conducted at each of the seven identified stages. A grouping of inventories of dairy processing enterprises is proposed for the purpose of forming and accounting for estimated reserves with the allocation of four subgroups: inventories in circulation, inventories not included in circulation for a long time, off-market inventories, and inventories that partially lost their consumer properties. New forms of primary documents, allowing to structure data on the formation and use of inventories for reducing the cost of materials and recommendations for their use when organizing analytical accounting for inventory devaluation at dairy processing enterprises have been developed.