DEVELOPMENT OF COOPERATION AND INTEGRATION IN A MEAT SUBCOMPLEX

Issue № 12, 2015, article № 15, pages 87-91

Section: Cooperation and integration

Language: Russian

Original language title: РАЗВИТИЕ КООПЕРАЦИИ И ИНТЕГРАЦИИ В МЯСНОМ ПОДКОМПЛЕКСЕ

Keywords: MEAT SUBCOMPLEX, BEEF PRODUCTION, AGRICULTURAL COOPERATIVES AGRO-INDUSTRIAL INTEGRATION, THE SYSTEM OF CONTRACTING

Abstract: Specific weight of domestic meat and meat products on 7,5 percentage points below threshold value of the Doctrine of food security. The basic producers of beef is the small-scale sector. One of ways of increase in production of beef is cooperation and integration. New forms of cooperation and integration in a meat subcomplex are necessary owing to reduction of outputs, a lack of investments and current assets both at producers of raw materials, and at processors of meat, reduction of state orders, high-risk nature of production in branch. The coordinated interaction of subjects of a meat subcomplex gives the chance to lower transaction expenses and to diversify production and risks. It is expedient to use advantages of a large and small business by their association on a number of functions. It is most economically expedient to carry out interaction of large and small business on the basis of system of subcontracts and outsourcing, economic clusters, public and private partnership. In article the organizational structure of cooperative and integration structure at sagination of cattle and production of beef is offered.

Authors: KHudiakova Elena Viktorovna