The level of competitiveness of food products
Автор: Sultanova A.A., Abdrakhmanov O.E., Amanbaev R.U.
Журнал: Экономика и бизнес: теория и практика @economyandbusiness
Статья в выпуске: 2-1 (60), 2020 года.
Бесплатный доступ
The article explores the level of competitiveness of the food industry in Kyrgyzstan. As an object of study, the food processing milk industry was considered, by comparing the Bishkek-Sut joint-stock company known in the country's dairy market with foreign competitors, its competitiveness level was determined. Recommendations on improving the competitiveness of food products are proposed.
Food industry, dairy industry, dairy products market, product competitiveness, product quality and safety, export potential
Короткий адрес: https://sciup.org/170182425
IDR: 170182425 | DOI: 10.24411/2411-0450-2020-10112
