Upgrade food facilities. Modernization of the food industry is not a luxury, but a necessity

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Technological equipment of catering enterprises: assessment, directions of modernization

Introduction
1. Role Catering in modern conditions

1.1 Overview of the main points in the organization of catering
1.2 Classification of catering establishments. Features of their activities

2. Technological equipment of the restaurant-bar T.G.I. Friday "s: assessment, modernization directions

2.1 Characteristics of the enterprise
2.2 Organization of supply and storage facilities of the restaurant-bar
2.3 The production structure of the restaurant-bar. Technical equipment of the restaurant

3. Recommendations for the modernization of technological equipment in the restaurant-bar

3.1 The main directions in the modernization of the production of a restaurant-bar and their implementation
3.2 Evaluation of the effectiveness of modernized projects

Conclusion
List of used literature

Applications

Introduction
The technical equipment of public catering enterprises directly affects the quality of products, their reliability and safety.
All culinary products must comply with regulatory documents, be made from high-quality raw materials using technological processes that ensure the production of high-quality products and have a positive effect on human health.
In a highly competitive environment, in order to increase the competitiveness of enterprises, it is necessary to eliminate shortcomings and strictly monitor the quality of products.
Of particular interest is the possibility of introducing into the practice of enterprises the International Quality System ISO - 9000, aimed at preventing the marriage itself, and not its consequences.
In recent years, a wide range of beautifully decorated dishes reveals about 30% of low-quality products, sometimes even unsafe for human health. The federal law "On the Quality and Safety of Food Products" is designed to radically change the current situation.
Increasing production volumes and improving the quality of culinary products, especially for dietary, preventive and baby food, is possible only on the basis of the latest scientific developments, technical re-equipment of currently operating catering enterprises, increasing the level of professionalism of workers, increasing the level of control and developing a quality management system.
The quality management system and quality control are aimed at preventing the release of products that do not comply with regulatory documentation. A complex approach in solving the problems of increasing the production of culinary products while improving the quality of products will provide the consumer with safe products from catering establishments.
One of the most important areas for improving the efficiency of modern business production is the creation of high technologies in the field of improving the quality of public catering. To the greatest extent these requirements are met by food production in the restaurant business.
Russia's need for modern public catering enterprises significantly exceeds this need abroad.
The need to increase the range and production volumes of domestic food products also led to a significant expansion of the equipment fleet for catering enterprises. The steady growth of restaurants, cafes, fast food businesses speaks for itself.
However, the quality of the dishes does not always meet the normative documents. Failures are possible due to the supply of low-quality raw materials and poor operation of equipment, not up to the training or dishonesty of personnel, without the proper initiative of the administration and other reasons. Thus, the quality of products in catering establishments is one of the most important aspects of the modern food industry.
Development modern technologies the preparation of culinary products and the organization of the production of various types of public catering enterprises with high quality indicators of services is impossible without high-tech machines. Assessment of the technical and technological equipment of enterprises is very relevant in modern conditions.
The relevance of this project is confirmed by the high demand for the services of public catering enterprises, the need to improve the quality of these services with the timely technological equipment of these enterprises.
Purpose and objectives of the study.
The purpose of this thesis was an assessment of the technological equipment of the Friday's restaurant-bar, promising areas for improving the quality, efficiency and safety of the services provided in the field of catering.
To achieve the goal, the following tasks were set:
§ analysis of the current state of the technical and technological equipment of the restaurant, ensuring the quality and safety of the services provided in the field of public catering;
§ analysis and assessment of risk factors for the occurrence of situations at the facility, leading to a decrease in the quality of services provided.

Object of study

The object of the study is the restaurant-bar of the T.G.I. Friday's.

Research methods

The main theoretical provisions were tested on the basis of the restaurant T.G.I. Friday's.

A comparative assessment of the theoretical conclusions on all types of services of the restaurant T.G.I. Friday's;

The technical and technological equipment of the restaurant-bar was studied, all risk groups were studied for the occurrence of violations;

Studied the regulatory and technical documentation of the enterprise;

Measures have been established that increase the technological equipment and quality of services, as well as the costs of their implementation.

restaurant bar modernization food

1. The role of catering in modern conditions

1.1 Overview of the main points in the organization of catering

Scientific and technological progress in public catering is a complex dynamically developing process. It is associated with the formation of new knowledge and ideas, the technological development of scientific technologies and the results of scientific research. Institute of Nutrition of the Academy of Sciences Russian Federation conducts the development of new types of raw materials, semi-finished products, additives, food products, is engaged in the selection of new forms of organization of production in order to ensure high-tech, modern production.

Cooking has been accessible to mankind since time immemorial, and the development of professional cooking is associated with the emergence of out-of-home catering establishments (taverns, taverns, etc.). It was in taverns and restaurants that professional cooking was developed, which was based on folk cuisine, which differs in different areas. Public catering specialists use national traditions and customs, reflect them in the range of dishes, methods of preparation, design and table setting, creatively develop and improve established traditions in relation to modern conditions, the level of development of technology and technology, new types of food raw materials and features mass production culinary products.

The emergence of industrial production of sugar, the development of industrial animal husbandry, crop production, etc., had a great influence on the acceleration of food production. However, as long as the processing of grown agricultural products was artisanal, food production remained artisanal.

During the Great Patriotic War, a significant part of enterprises in all industries was destroyed, and after the war, restoration went hand in hand with their reconstruction. At the same time, the organization of catering for workers began to be more widely introduced at the factories.

Public catering was in demand. Many new, equipped with advanced technology, canteens, buffets were organized.

In modern society, new types of food raw materials required the introduction of new methods of its processing, new culinary recipes based on a scientific approach to cooking technology. As a result, fast-frozen and canned raw materials, processed on modern machines with sophisticated mechanical, thermal and refrigeration equipment, have become more widely used at large public catering enterprises.

In addition, now public catering in Russia is faced with the urgent task of improving the quality, expanding the range of cooked dishes, increasing the production of semi-finished products of a high degree of readiness, developing and implementing resource- and energy-saving technologies, improving sanitary and hygienic production conditions, safety measures, and consistently reducing the use of manual and heavy physical labor, both on the main and on auxiliary operations. Attention is drawn to the organization of flexible, fairly quickly reconfigured operations, the creation and implementation of completely new dishes that meet the requirements of a balanced diet.

The production of food and culinary products is controlled by supervisory authorities, which ensures their safe consumption. All food produced must be safe.

In industrialized countries, the quality and safety of food products is monitored by the HACCP system, often referred to as HACCP - "Hazard Analysis and Critical Control Points", i.e. "Hazard Analysis and Critical Control Points".

The HACCP voluntary certification system also operates in Russia on the basis of the state standard GOST R 51705.1-2001 “Food quality management based on the HACCP principles. General requirements".

GOST R ISO 22000 harmonized with the international standard ISO 22000 “Food Safety Management Systems. Requirements for organizations involved in the food chain". GOST R 51705.1-2001 and GOST R ISO 22000 allow the development of the HACCP system according to the most appropriate corporate option on the ground without deviating from the requirements of international management system standards and observing the international level.

These tasks are equally faced by canteens, cafes, restaurants. In particular, catering enterprises should carry out technical re-equipment based on equipping workshops the latest equipment providing complex processing of products and raw materials, increasing the range of dishes produced, including such products as seafood in the assortment, enriching dishes with essential microelements, improving the quality of products and services provided, ensuring a worthy representation of domestic enterprises in the line of international cooperation.

The socio-economic importance of public catering in Russia has been increasing in recent years. The current state of public catering is significantly different from previous years of the Soviet era. The opening of borders and the desire of the Russian Federation to join the WTO made it possible to significantly update the equipment fleet with samples of machines and mechanisms from countries with an established and developed power structure. Especially manifested in the fast food system.

Forms of customer service in catering establishments are constantly being improved and developed, flexibly adjusting depending on the types of catering facilities and their location. The types of services provided to consumers by public catering organizations are constantly increasing.

One of the main tasks at present is the purposeful creation of a civilized market for culinary products in a network of public catering establishments that meet the needs of specific groups of the population:

People of different age groups;

People with different business, creative and other orientations;

People who are on vacation, both in the urban environment and outside the city;

People who are members of tourist groups;

Knowledge of the basics of classification and consumer properties of catering products, the ability to tactfully and competently assist the consumer in choosing dishes and drinks, to ensure the conditions necessary to maintain product quality in the process of delivering ordered dishes to the visitor, as well as the ability to fulfill the order quickly, efficiently and aesthetically, necessary for the proper organization of customer service.

Quality service is impossible without the knowledge of the staff, depending on the assigned duties, the basics professional ethics and etiquette, the production program, which includes the calculation of the number of visitors, the calculation of the number of dishes for the current period, the development of the menu and its correct presentation, the development of a schedule for preparing dishes by the hour, in order to exclude the storage and heating of dishes, scheduling the work of cooking teams and etc. Compliance with the rules of labor protection and safety precautions when working with mechanisms and tools is also included in the measures for organizing public catering.

An increase in production volumes entails a change in economic indicators.

Trade turnover.

The turnover and production of products in public catering is the main point in the organization of work. This quantitative indicator, which characterizes the volume of sales, which expresses economic relations arising from the sale of own products, purchased goods, the provision of catering services. At the same time, trade has its own distinctive features associated with the presence of close interaction between the processes of production, sale and consumption of products.

The turnover of a public catering enterprise consists of two main parts: the sale of products of its own production and the sale of purchased goods. The sum of the turnover from the sale of products of own production and the turnover from the sale of purchased goods forms the total turnover of public catering, that is, gross. Gross turnover characterizes the total volume of production and trading activities catering establishments. In relation to it, other indicators are planned and taken into account: production and distribution costs, labor costs, profits, etc. The turnover is planned and taken into account in retail prices, including the catering margin.

The role and significance of trade turnover as an economic indicator are as follows:

Turnover is a volumetric indicator characterizing the scale of the catering enterprise;

According to the share of the turnover of the catering enterprise, one can judge the share of the enterprise in the market;

Trade turnover per capita characterizes one of the aspects standard of living population;

In relation to the turnover, indicators are taken into account, analyzed and planned that evaluate the effectiveness of the enterprise (turnover, profitability, cost levels, etc.).

Public catering along with retail fulfills the main socio-economic task of the development of our society - the satisfaction of the material and cultural standard of living of the population. This problem is solved, first of all, through the development of retail trade.

Organization of workplaces.

The next point can be considered the organization of jobs, labor discipline, payment and stimulation of labor. The issues of labor organization are closely related to wages and management of the economy. To successfully solve the tasks at hand, it is necessary to apply forms of remuneration that increase the material interest of each employee in achieving the best results of the work of the entire team, stimulating the growth of labor productivity and improving the quality of products.

The concept of remuneration at public catering establishments is determined by the contractual system of relations between the employer and the staff. tariff system payment, the presence of additional payments and allowances. Both individual and piecework wage rates are encouraged. Separately and individually, wages and material incentives are set for executives.

The formation of the structure of remuneration and its form is especially influenced by labor productivity with a reduction in time standards. Reduction of time standards is possible through the use of various devices that reduce the complexity of the process, the use of the experience of the most qualified and responsible workers.

The ratio of productivity indices, number of employees, average wages, profits, net output, capital-labor ratio and other indicators regulate the structure of wages.

The implementation of the plan for turnover and the dynamics of the main indicators of the production and economic activities of a public catering enterprise depend on three groups of factors:

1) from the availability of commodity resources, the correctness of their distribution and use;

2) on the availability of labor resources, the efficiency of the use of working time, the labor productivity of public catering workers;

3) on the state, development and use of the material and technical base of the catering enterprise.

The main factor successful development turnover and release of own products - security and rational use of commodity resources.

Since the turnover is planned, recorded and analyzed in sales prices, all other indicators are included in the product balance in a similar assessment. Data on the food balance is studied in general for the catering enterprise, since there is no necessary information for compiling it in terms of assortment.

The second factor in the successful development of trade turnover and the production of own products is the availability of labor resources; the correctness of the establishment of the working regime; efficient use of working time; growth in labor productivity.

The level of labor productivity is influenced by changes in the structure of the network, since the output per employee is much higher in specialized catering enterprises, culinary shops, etc.

The influence of this factor on the level of labor productivity of workers in the organization of public catering can be measured by calculating the output per employee with and without taking into account changes in the structure of the network and comparing the obtained indicators.

Labor productivity of production workers can also be studied in terms of the number of products produced per worker (in dishes, in conventional dishes, kilograms, pieces, etc.). The output of auxiliary workers can be determined in physical units: bread cutters - in the amount of sliced bread, rooters - in the amount of processed vegetables and potatoes, loaders - in the amount of processed cargo, etc.

The improvement of working conditions has a great influence on the increase in labor productivity. So, when installing improved ventilation, labor productivity increases by 5-10%, proper lighting of the premises - by 5-15%, and even by painting the walls and other surrounding objects in the workplace in specially selected colors - by 2-4%.

All this should be studied and taken into account when identifying and calculating the reserves for increasing the productivity of workers in public catering. Reserves must be substantiated by appropriate economic and technical calculations, data from the experience of other enterprises in the industry. Particular attention is paid to the identification and mobilization of predictive (prospective) reserves for increasing the productivity of workers, which are real and purposeful.

The state and use of the material and technical base of public catering have a great influence on the development of trade and the production of own products.

In catering, the efficiency of the use of production capacities largely depends on the throughput of the dining room and its use. The capacity of the dining hall depends on the number of seats in the hall, its opening hours and medium duration consumer service. To assess the effectiveness of the use of the dining hall, the coefficients are determined: the use of its throughput (the ratio of the actual number of consumers served per working day to the maximum possible), the turnover of places (dividing the number of consumers served per working day by the number of seats in the dining room) and the use of places (the ratio of the number of consumers at the tables to the total number of seats in the dining room). The latter coefficient is calculated to assess the use of seats in certain hours of the dining room.

The normal time for eating is 15-20 minutes, the optimal time for moving to the dining room and waiting in line is 10 minutes. According to the established standards, the duration of the vacation of lunches in canteens and buffets at industrial enterprises should not exceed 10 minutes, and at industrial enterprises with a continuous technological cycle - no more than 5 minutes. Therefore, if the consumer spends more than the above time, then his service is considered inefficient and it is necessary to eliminate the causes that generate unproductive waste of consumer time.

Studies show that open-type catering establishments located in the central part of the city and on transport routes should work at least in two shifts. The lengthening of the time of their work gives a significant increase in the turnover and the output of their own products. However, before extending the operating time of the enterprise, it is necessary to check the chronometric observations of the flows of consumers and determine the revenue in individual hours, which will make it possible to economically justify the change in the time of their work.

The analysis ends with the development of measures to implement the identified reserves to improve the efficiency of the use of the material and technical base of catering enterprises, and primarily through the introduction into practice of the achievements of scientific and technological progress. Thus, the installation of mechanized high-performance lines for distributing complex meals can increase labor productivity by 2.5-3 times and significantly reduce the time spent on lunch. Due to this factor, the turnover of dining room places increases by 20-30% and the duration of time for serving consumers and eating is reduced by 30-40%. At the same time, the productivity of workers and other consumers is increasing. The use of high-frequency devices for cooking compared to conventional electric stoves allows not only to speed up the cooking time, but also reduces energy consumption by 50-70%. In the process of calculating reserves for increasing the efficiency of using the material and technical base of public catering, economic and technical calculations are made.

In a market economy, the basis for the economic development of an enterprise is formed by profit. Profit indicators are becoming the most important for assessing the production and financial activities of enterprises as independent producers. Profit is the main indicator of the efficiency of the enterprise, the source of its life. Profit growth creates the basis for self-financing of the enterprise, the implementation of expanded reproduction and the satisfaction of social and material needs labor collective. At the expense of profit, the obligations of the enterprise to the budget, banks and other organizations are fulfilled. Several profit indicators are calculated.

The final financial result of the enterprise is the balance sheet profit (loss). Balance sheet profit is the sum of profit from the sale of products (works, services), profit (or loss) from other sales, income and expenses from non-sales operations. The calculation of the balance sheet profit can be presented as follows:

PB=PR+PP+PVN,

where PB - balance sheet profit (loss);

PR - profit (or loss) from the sale of products (works, services);

PP - the same from other implementation;

PVN - income and expenses for non-realization operations.

Profit from the sale of products (works, services) is, as a rule, the largest part of the entire balance sheet profit of the enterprise. It is defined as the difference between the proceeds from the sale of products at the wholesale prices of the enterprise (excluding VAT) and its full cost. If the cost of production exceeds its cost in wholesale prices, then the result production activities businesses will be at a loss. The calculation of profit from the sale of products can be represented as a formula

PR \u003d VD-Z pr - VAT,

where VD - gross income (revenue) from the sale of products (works, services) in current wholesale prices;

Z pr - the cost of production and sales of products (full cost of production);

VAT - value added tax.

Completion is found in gross income production cycle enterprises, the return of funds advanced for production into cash and the beginning of their new turnover. Gross income also characterizes the financial performance of the enterprise. At manufacturing enterprises, revenue consists of the amounts received as payment for products, works, services to the enterprise's accounts in banking institutions or directly to the enterprise's cash desk. Trade and public catering enterprises determine gross income from the sale of goods as the difference between the sale and purchase value of goods sold.

Production costs (Z pr) of sold products (works, services) include the full actual cost of sales of products (works, services), i.e. the cost of raw materials, labor costs for production workers, as well as overhead costs associated with the management and maintenance of production: for the maintenance of management personnel, rent, electricity, maintenance and current repairs. Subtracting all these expenses from the proceeds from sales, we get profit from the sale of products (works, services), i.e. profit from production activities.

Profit (loss) from other sales is the balance of profit (loss) from the sale of products (works, services) of ancillary, auxiliary and service industries, not included in the volume of sales of the main marketable products. It also reflects the financial results of the sale of surplus and unused material assets. They are defined as the difference between the sale (market) price of the property and the initial or residual value of the property, adjusted for the inflation index.

Incomes (expenses) from non-sales operations combine various receipts, expenses and losses not related to the sale of products.

Depending on what indicators are used in the calculations, there are several indicators of profitability. Their numerator is usually one of three values: profit from sales (PR), balance sheet profit (PB) or net profit(state of emergency). The denominator is one of the following indicators: production costs of sold products, production assets, gross income, equity, etc.

Specifically, the following indicators are calculated in this way.

The profitability of production is the ratio of book profit to the average cost production assets:

where - the average cost of production assets (fixed and working capital).

The indicator characterizes the amount of profit per one ruble of the cost of production assets.

Profitability of the main activity - the ratio of profit from sales to the costs of production of sold products (works, services):

This indicator allows you to judge what profit each ruble of production costs gives.

Profitability of products - the ratio of profit from the sale of products to the proceeds from the sale as a whole (RP):

The value of R pr shows how much profit each ruble of the cost of goods sold gives.

The profitability of individual products is the ratio of profit from the sale of a particular type of product to the proceeds from its sale:

In countries with market economy to characterize the profitability of investments in activities of a particular type, profitability is calculated equity(R s.c.) and return on fixed (advanced) capital (R s.c.):

where - the average annual cost of investments in assets (determined according to the annual balance sheet of the enterprise);

The average annual cost of equity capital (also determined according to the annual balance sheet of the enterprise).

1.2 Classification of catering establishments. Features of their activities

GOST R 50762 - 95 “Public catering. Classification of enterprises" provides for the following types of public catering establishments: restaurant, bar, cafe, canteen, snack bar.

In general, a public catering enterprise is an enterprise intended for the production of culinary products, flour confectionery and bakery products, their sale and (or) organization of consumption. A restaurant is a public catering establishment with a wide range of complex dishes, including custom-made and branded ones; wine, vodka, tobacco and confectionery products, an increased level of service in combination with the organization of recreation. Bar - a public catering enterprise with a bar counter that sells mixed, strong alcoholic, low-alcohol and non-alcoholic drinks, snacks, desserts, flour confectionery and bakery products, purchased goods.

When determining the type of enterprise, the following factors are taken into account:

v the range of products sold, their diversity and complexity of manufacture;

v technical equipment (material base, engineering and technical equipment and equipment, composition of premises, architectural and planning solution, etc.);

v service methods;

v staff qualifications;

v quality of service (comfort, communication ethics, aesthetics, etc.);

v the range of services provided to consumers.

Restaurants and bars are divided into three classes according to the level of service and the range of services provided:

Ш the highest class;

W first class.

Classes must meet the following requirements:

"Lux" - the sophistication of the interior, a high level of comfort, a wide range of services, an assortment of original, exquisite custom-made and signature dishes, products for restaurants, a wide selection of custom-made and branded drinks and cocktails for bars;

"Higher" class - the originality of the interior, the choice of services, comfort, a diverse range of original, exquisite custom-made and specialty dishes and products for restaurants, a wide selection of branded and custom-made drinks and cocktails for bars;

"First" class - it's harmony, comfort and choice of services, a diverse range of branded dishes and products and drinks of complex preparation for restaurants, a set of drinks, simple cocktails, including custom-made and branded for bars.

Cafes, canteens and snack bars are not divided into classes.

Restaurants are classified as follows.

According to the range of products sold:

o with national cuisine,

about the cuisine of foreign countries

By location:

a restaurant at the hotel,

b at the station,

in the recreation area,

l dining car,

and others.

The bars are different:

v The range of products sold,

v How drinks are prepared

milk,

beer,

b wine,

b coffee,

a cocktail bar,

grill bar,

v Specific customer service

l variety bar,

l video bar,

o another.

A public catering enterprise must have a sign indicating its type, class, forms of organization of its activities, company name, legal entity, information about the mode of operation, about the services provided.

Table 1 - Requirements for the design of catering establishments (restaurants and bars)

room for consumers	Enterprise type
	Restaurant


1 Appearance enterprises.
1.1 Illuminated signboard with design elements

2 Design of halls and premises for consumers
2.1 Use of exquisite decorative elements
2.2 Use of original decorative elements (lamps, draperies, etc.)
2.3 Use of decorative elements that create a unity of style
3 The presence of a stage and a dance floor
4 Availability of a banquet hall, separate booths (offices)
5 Microclimate
5.1 Air conditioning system with automatic temperature and humidity control
5.2 Ventilation system providing acceptable temperature and humidity parameters

The area norms for one seat in the hall for various types of public catering establishments must also comply with the established requirements, in accordance with the national standard GOST R 50762-95.

For restaurants and bars, the area of premises for one place of consumers is at least 2.0 and 1.8 m, respectively, and the premises for consumers should include the following premises, depending on the class of the enterprise:

Table 2 - Composition of premises for consumers for restaurants and bars

Premises for consumers	Enterprise type
	Restaurant


Lobby
Wardrobe

Banqueting hall
Men's toilet with a room for washing hands
Women's toilet with handwashing area
Smoking room

Presence of premises is required

Presence of premises is not required

GOST R 50645-94 "Tourist and excursion services. Classification of hotels" in the requirements for hotels of various categories establishes the obligatory presence of a restaurant (or cafe) for 2 and 3 star hotels, and for hotels with more than 50 rooms, the obligatory presence in 4- and 5-star hotels in several halls for the provision of catering services in a restaurant, separate rooms and a banquet hall or several. The bar is obligatory in hotels from 3 stars and above.

Accommodation industrial premises and equipment in them should ensure the sequence of technological process production and sale of products, as well as compliance with technological, sanitary norms and rules.

In the Russian catering market, all restaurants and bars in service adhere to the requirements of GOST R 50762-95

Table 3 - Requirements for customer service methods, uniforms, shoes, musical services for enterprises of various types and classes

Premises for consumers	Enterprise type
	Restaurant


1 Consumer service methods
1.1 Service by waiters, bartenders, head waiters with special education and professional training
1.2 Service by waiters, bartenders, metro hotels
1.3 Bartending at the bar
1.4 Self-service
2 Clothing and footwear
2.1 Availability of service personnel in uniform with the emblem of the enterprise and shoes
2.2 Availability of sanitary clothing
3 Music service
3.1 Performance of vocal and instrumental ensembles, soloists
3.2 Any kind of musical service (using jukeboxes, sound and video reproducing equipment, etc.)

+*) Only bartenders are allowed in the bar.

+**) In restaurants at hotels, airports, large department stores, as well as in cafes, self-service is allowed

+***) Uniforms without company emblem are allowed in restaurants and bars of class “first”

2. Technological equipment of the restaurant-bar T.G.I. Friday "s: assessment, modernization directions

2.1 Enterprise characteristics

The history of the development of the organizational legal form of the enterprise

Restaurant-bar T.G.I. Friday's is part of the Rostik Restaurants holding group.

The history of Rostik Group began with the founding of Rostik International in 1981. Today, Rostik Group is a corporation whose enterprises successfully conduct business in Russia, the CIS countries and Europe.

Rostik Group manages the following business areas:

3 Rostik Restaurants Holding: construction and development of restaurants and fast food establishments.

3 Group of companies "Focus": sale of photo products and provision of photo services.

3 Company "Carlson Tourism": tourism business.

3 Company "Roservis": production of semi-finished products, bakery and confectionery.

3 A group of property management companies.

The Rostik Restaurants holding includes restaurants of various formats and concepts with a high level of service, offering guests a quality product at affordable prices.

The nominal owner of the company is Rig Restaurants Limited (Cyprus). The actual owner is Rostislav Ordovsky-Tanaevsky Blanco, who has Russian roots. In May 2007, the company held an IPO, placing 26% of its shares on the market and earning $100 million for them. The company's capitalization as a result of the placement amounted to $384 million. The company's president is Laurie Ann Deitner.

Characteristics of the enterprise of the restaurant “TGI Friday"s”

Friday's restaurant-bar is a catering establishment where visitors are served at the bar counter, combined with table service in the hall.

Beautiful emblems of the holding and the restaurant are visible in colorful booklets, restaurant menus, at the entrance to the restaurant, napkins, tablecloths and other trifles.

Restaurant-bar T.G.I. Friday's is an international chain of American restaurants with more than 900 establishments in more than 55 countries around the world. In Moscow, the first Friday's opened in 1997, and today there are 11 of them.

The name of the restaurant comes from the English phrase “Thank God It's Friday”, which translates as “Thank God, today is Friday.” And Friday means that you can forget about work, relax and unwind in a pleasant company.

The restaurant is located on the premises shopping center"Panorama", there is also a business center nearby, this guarantees a constantly filled hall. Throughout the day, it is visited by both guests of the shopping center who want to relax or, on the contrary, cheer up after shopping, and employees of the center, especially at lunchtime. The premises of the entire restaurant are divided into Front of the House: a hall, a bar, a toilet room for visitors, a cash desk, a reception desk and a Back of the House: a kitchen, a storage room, a bathroom for staff, an administration office.

The restaurant hall has a capacity of 150 seats and is divided into smoking and non-smoking areas. The bar counter is designed for 15 seats.

In all restaurants of the T.G.I. Friday's strictly adhere to brand standards and are distinguished by high-class architectural and artistic design of retail premises, sophistication of the interior and technical equipment, comfort. Friday's interior style is very recognizable: red and white awnings, wooden furniture, Tiffany lamps, a bar with brass footrests. The restaurant-bar is equipped with high-quality metal and porcelain dishes, sets of cutlery for various snacks and dishes. When serving banquets and receptions, which are held in the headlights, branded porcelain and crystal dishes, cupronickel devices are used.

Friday's is famous for its collection of antiques and curiosities that are collected all over the world. And every restaurant has a bell that rings whenever guests leave a tip.

There are also special requirements for personnel. The bar staff is highly qualified, and the institution's motto is "eternal Friday", which means that the atmosphere should be friendly and relaxed. Therefore, Friday's restaurant-bar is trying to recruit young, energetic girls and boys who should communicate with guests at ease, joke, sing songs, but at the same time be polite and tactful. Waiters wear striped shirts and funny hats.

Rest of visitors is organized. You can listen to music and concerts performed by artists and ensembles, play billiards. The restaurant's repertoire includes blues, ethnic motifs (samba, maracatu, flamenco), fashionable songs of Western performers.

As an additional service, guests can take taxi orders.

Restaurant service technology

The restaurant starts its work at 10:00 and ends at 24:00. But the staff starts their work at 9 o'clock in order to have time to prepare the kitchen and sales rooms for the reception of guests. 14 people work in a shift: 2 cooks, 2 assistant cooks, sous chef or chef, 2 dishwashers, 1 manager, cashier, 1 bar worker, 4 waiters. The target audience of the restaurant is young people, as well as middle-aged men and women. The restaurant is located on the street. Garibaldi 23.

Friday's introduced American cuisine to the whole world. T.G.I. Friday's specialties are the Jack Daniels Grill of salmon, beef steak or pork ribs; "Friday's burger" with bacon and colby cheese; Mexican fajitas with beef, chicken or shrimp; quesadillas and, of course, stuffed potatoes, first cooked here and becoming a national American dish. In addition, the restaurant offers a variety of salads, soups, Italian pasta, seafood dishes and desserts.The restaurant has special additional menus (breakfasts, business lunches), all dishes amaze with their gigantic sizes.

A huge selection of drinks is a special pride of the restaurant. Here you will be offered soft drinks, frozen drinks, 300 types of soft and alcoholic cocktails, 6 types of draft beer, a decent selection of wines and spirits. In addition, wines, wine drinks, wine blends - mulled wines, crunches, punches, as well as soft drinks - juices, mineral and fruit water are included directly in the bar menu. Visitors are offered easy-to-prepare snacks, sandwiches with various gastronomic products, and pistachios, roasted almonds, salted peanuts and confectionery from purchased goods.

In general, American cuisine does not have a clear definition. Starting with the traditions of English cuisine of the 17th and 18th centuries, mixed with some of the culinary traditions of the American Indians (corn and sweet potato dishes, maple syrup, etc.), it has changed significantly over the past three centuries, becoming a synthesis of culinary traditions from all over the world. , combining the cuisines of different cultures brought by immigrants. Thus, the recipes of American cuisine were formed under the influence of the national cuisine of the first settlers, primarily English, as well as Indian (local), Spanish, German, French, Italian, Slavic, Chinese, etc. Great importance for creating recipes for cooking in American families have a climate, the conditions of different regions of America. Salads are ubiquitous: from the simplest (for example, fresh cucumbers or tomatoes) to multi-component branded vegetable-based mixtures. Typical Southern states are deep-fried chicken (fried chicken), beef schnitzels (country-fried steak), smoked pork (barbecue), cornmeal pancakes and bread, crabs and soups (she-crab soup) and meatballs (Maryland crab cakes) of them. In the states of New England, boiled corned beef with vegetables (boiled dinner), fish dishes, lobsters, clam chowder are traditional. Table decorations in the Midwest are grilled beef steak, baked potatoes, chocolate cake. Midwestern cuisine has been heavily influenced by Italian immigration ("deep" Chicago pizza, fried ravioli in St. Louis, etc.). In the southwest of the country, a synthesis of Mexican and American cuisines, the so-called Tex-Mex, dominates, the typical dishes for which are fajitas, tacos, burritos, chile con carne, stuffed sweet peppers and other Tex-Mex dishes.

Ice is widely used in the diet of Americans. A pitcher of ice is a common attribute of service in a restaurant. Iced tea is popular. Beer is usually served cold in a chilled mug.

In American cuisine, rice is often used as a side dish, and many spices are used in cooking: garlic powder, several types of pepper, cloves, nutmeg, oregano, cinnamon, ginger, bay leaf, cumin, dill, vanilla, onion powder, etc., peanut butter.

The seafood menu is exceptionally varied in America.

In addition, modern American food is characterized by an extremely wide distribution of semi-finished products, fast food restaurants (fast food), ethnic restaurants, which also makes it difficult to characterize American cuisine.

Taking into account all the trends in the nutrition of the population, Friday's restaurant offers visitors dishes that are as familiar as possible in the area with savory features and the secrets of their preparation by high-class chefs.

2.2 Organization of supply and storage facilities of the restaurant-bar

The organization of supplying the restaurant with products and materials is entrusted to a supply specialist, who often combines the duties of a merchandiser who knows the specifics of the merchandising of food products, their quality characteristics, conditions and shelf life. Products come from various sources. The main sources of food are local manufacturers, the delivery is carried out in accordance with the concluded supply contracts. The remaining products are purchased at wholesale depots and markets of the city at negotiated prices for cash. Some of the goods are imported.

The organization of work of a warehouse economy consists in the following. Raw materials entering the catering enterprise are stored in warehouses. Warehousing performs the following functions:

- creation and maintenance at a certain level of stocks of raw materials, products and materials;

Attentive acceptance of goods and containers from suppliers in terms of quantity and quality;

Creation of conditions for the storage of raw materials and purchased goods in accordance with the recommended regimes;

Acquisition, selection, release of raw materials and goods to production workshops;

For the acceptance of goods, warehouses must be equipped with a loading platform 1.1 m high, 3 m wide, and at least 3 m long. In small enterprises, only an unloading platform is provided. The minimum allowable length of the unloading ramp at large enterprises should be at least 12 m, which allows you to unload four vehicles at the same time.

The equipment of warehouses depends on the type and capacity of the hall, the standards of commodity stocks, the amount of work on the acceptance, storage and release of products. The warehouse is equipped with racks and underwares for placement and storage of products, weighing devices, refrigeration, lifting, transport and other equipment. Storerooms for storing dry products must be dry, well ventilated and equipped with the necessary number of shelves, chests, racks and cabinets. The bottom of cabinets, chests, racks and shelves should be at least 15 cm from the floor. Packaged products are stored on racks or rails, also located at a height of 15 cm from the floor. The distance between the wall and the products must be at least 20 cm. It is necessary to maintain constant temperature and air humidity in the pantries, as temperature fluctuations lead to the formation of condensate, dampness, and molding of products.

Flour and cereals are stored in chests or bags on racks, pasta - in boxes. When stored for more than two weeks, the bags are shifted to prevent caking and warm the flour.

Sugar is stored in bags or chests with a lid, salt - in chests. These foods should be kept away from strong-smelling and damp foods. Coffee and tea are stored separately, also isolating them from products with odors.

For storing potatoes and vegetables, basements with artificial lighting are used (at an air temperature of 2–5 ° C and a humidity of 80–90%), where they are stored in bins with a layer no higher than 1.5 m or in boxes. Pickled cucumbers are stored in barrels, sauerkraut - in barrels under oppression, berries, fruits, lettuce, sorrel, green onions - in boxes, baskets, on grates. Barrels with salted and pickled mushrooms should be placed in a room with a temperature of 1 - 3 ° C, laid sideways on wooden slats. In warehouses, such optimal storage conditions are created under which the quality of products (smell, appearance, color, taste and texture) does not deteriorate.

Storage of the main raw materials in warehouses is short-lived, therefore, there are rooms for storing a daily stock of raw materials of work in progress (remains of raw materials issued for production, but unused raw materials; semi-finished products; manufactured, but unsold products), located in close proximity to the production shops. The shelf life of raw materials in the warehouse of the enterprise depends on its type, location, distance from the main food bases, and climatic conditions of the area.

Table 4 - Shelf life of products, days.

It is especially important to observe the rules for storing perishable products: meat, fish, cottage cheese, vegetable semi-finished products, fermented milk products, culinary products, confectionery products with cream, offal products. Storage of these products is allowed only subject to the temperature regime from -4 to +6 °C.

Meat and meat products are stored in refrigerators. The meat is hung on hooks or placed on racks. Frozen meat is stored in a stack covered with a tarp to keep the cold. If the meat is stored on ice in a frozen form (or chilled), then it is laid out in one row on a clean oilcloth or wooden racks. Shelf life in chilled chambers at a temperature of 0°C - up to 5 days, in glaciers - up to 2 days.

It is forbidden to store raw meat or fish together with products that will not be cooked (butter, sour cream, mayonnaise, fruits, etc.).

Frozen and chilled poultry is stored in the container in which it came from suppliers. The shelf life is the same as for meat. By-products are sorted by type and stored separately in boxes installed in specially designated areas of the pantry. Chilled offal can be stored for no more than 12 hours, frozen - 24 hours. Smoked meats are stored suspended on tinned hooks in refrigerated chambers for up to 20 days.

Cooked sausages are stored hanging on hooks. The term for the sale of boiled sausages and with the addition of offal is no more than 48 hours (in the absence of refrigeration chambers, the reception and storage of such sausages is not allowed). Shelf life of liver sausages, brawn - no more than 12 hours (in the absence of refrigeration chambers, their reception, storage and sale are not allowed). For meat sausages, the shelf life in the presence of cold is no more than 48 hours (in the absence of refrigeration chambers, storage and sale are not allowed).

Large chilled fish can be stored in refrigerators for up to 2 days. Frozen fish - in the supplier's container in which it was received (in baskets, barrels or boxes). Shelf life of frozen fish in glaciers, ice baths - up to 2 days, in refrigerated chambers with temperatures up to 2 ° C - up to 3 days. In glaciers, chilled and frozen fish are stored in baskets or boxes, always shifting it with crushed ice. Live fish (at specialized enterprises) is stored in stationary aquariums. Large smoked fish (sturgeon) is stored on shelves or hung on tinned hooks in a refrigerator.

V. Sectoral targeted programs and a set of supporting measures to solve problems

In order to increase the efficiency of the development of food industry sectors, the practice of developing and adopting industry programs.

To improve the efficiency of the sugar beet sub-complex and achieve the indicators for the volume of sugar production from sugar beet established by the State Program for 2008-2012, an industry target program is being implemented to develop the sugar beet sub-complex of Russia for 2010-2012.

The growth in livestock production and the lack of modern slaughter facilities required the development and adoption of an industry program for the development of primary processing of livestock for 2010-2012.

In order to increase the consumption of cheese and butter and increase their production volumes, reduce imports, a sectoral target program for the development of butter and cheese making in Russia for 2011-2013 was approved. The strategic objective of the program is to create a new technological paradigm in butter and cheese making on an innovative basis, increasing their competitiveness, taking into account modern challenges and threats from the world market.

Support for social stability and provision of social protection for various categories of citizens will stimulate the economic growth in the food industry and create conditions for expanding domestic demand in the food market.

Along with the development of industrial production within the framework of large agricultural holdings, new organizational forms. These are, first of all, small enterprises located in small towns and rural settlements, engaged in a wide range of processing of agricultural products based on the available resources of agricultural raw materials, wild plants. These productions are essential role in solving social problems - increasing employment, creating new jobs, improving the quality of life of citizens of these regions, and also solve the problem of a stable supply of products at reasonable prices affordable to various segments of the population.

Small business plays a significant role in the flour-grinding and baking industries, in the production of canned fruits and vegetables and fish preserves. The volume of flour production by small enterprises is up to 30 percent, bakery products - more than 20 percent, canned mushrooms, vegetables and fruits - up to 45 - 50 percent of the total production.

The involvement of the population in the system of consumer cooperation will increase by 2020 the share of production of canned mushrooms, fruits and berries by small enterprises up to 60 percent, bakery products - up to 35 percent. Given the increased requirements for the quality of flour, the share of production by small enterprises will be reduced to 20 percent.

The creation of a national system for supporting innovation and technological development based on a large-scale technological renewal of production using advanced scientific and technical developments will ensure the transition of the economy to innovative way development, will create the necessary conditions for the full realization of the competitive advantages of Russian food producers to ensure the country's food security.

To strengthen the vector of innovative development in the food industry, it is planned to use a new mechanism using a technological platform. The technological platform, which unites the efforts of business, government and science, will contribute to solving the problems of food security, healthy nutrition of the population through the introduction of new technologies and biotechnologies, equipment for the production of a new generation of food products, including those enriched with minerals and nutrients, functional products, specialized curative and preventive products. It is planned to use waste from food and processing enterprises for the production of energy resources, which will increase production efficiency and reduce harmful effect enterprises to the environment.

By 2020, the issues of reducing the technogenic load on the environment in the areas where food and processing industry organizations are located should be resolved.

Achieving this goal should be based on solving organizational and technical problems.

Organizational tasks include:

formation of a system of environmental control in organizations of the food and processing industry and the provision of information;

introduction of environmental management in food and processing industry organizations;

inventory of emissions of pollutants during the operation of technological equipment.

The technical issues include:

introduction of technologies with the use of modern energy-saving solutions and equipment that ensure the complex processing of agricultural raw materials and reduce the technogenic impact on the environment;

introduction of fundamentally new schemes of circulating water supply with the maximum return of water to production.

Investment projects aimed at the development of the food and processing industry are closely linked to the directions of the state program for 2013-2020 and take into account the areas of activity of technology platforms for projects related to the bioindustry, bioresources and bioenergy.

Flour and cereal industry

The implementation of measures to stimulate grain production is linked to an increase in the volume of its processing and an increase in export potential finished products.

Organizations of the flour-grinding industry in 2010 produced 9823 thousand tons of flour and 1235 thousand tons of cereals, which fully meets the needs of the country's population and related industries, as well as the country's security parameters for these types of products. At the same time, there are a number of problems that need to be solved for the development of the industry.

The technical equipment of existing mills and groats is at a low level. There are 112 mills in the country with a total capacity of 7 million tons of flour per year (mills of pre-revolutionary construction), 33 mills with a capacity of 2 million tons of flour were put into operation from 1917 to 1945, the rest of the mills with a capacity of 8.2 million tons of flour were built in 1945 - 1980s.

In cereal production, 30 percent of the capacities have been in operation since 1917 and about 14 percent are pre-war facilities. Half of the existing plants were put into operation before the 80s of the last century.

Thus, about 50 percent of mills and cereal enterprises have been in operation for 30-40 years and are outdated in terms of their technical equipment, use imperfect equipment and technologies, are energy-intensive, not automated, which does not allow producing products with high quality indicators.

the introduction of energy-saving technologies that provide deep processing of grain, increasing the yield of finished products per unit of grain raw materials;

streamlining the production of flour and cereal products, expanding its range and improving quality, reducing imports of cereal-based products by increasing domestic production;

introduction of new technologies for the disposal of cereal production waste (husks) with the production of feed products, raw materials for the pharmaceutical industry.

To achieve these goals, it is necessary to solve the following main tasks:

introduction of lines for the enrichment of wheat flour of the highest and first grade with vitamins and mineral additives at 200 mills;

introduction of modern technological equipment at 350 mills, which provides improved preparation of grain for grinding, and due to this, a 30 percent reduction in energy costs for grain processing and an increase in the yield of finished products by 2 percent;

introduction of 38 lines for the production of instant products or ready-to-eat products at cereal plants;

construction of 22 lines for the processing of husks, which are waste products of cereal production, for the needs of animal husbandry.

The implementation of the Strategy for the medium term (2013-2016) provides for:

introduction at 96 mills located in the Belgorod, Voronezh, Lipetsk, Moscow, Tver, Leningrad, Volgograd regions and in the Krasnodar Territory, lines for the enrichment of wheat flour of the highest and first grade with vitamins and mineral additives and bringing the production of fortified flour by 2016 to 1 million .tons;

introduction of modern equipment at 118 mills, which ensures the use of technologies for preparing grain for grinding and, as a result, a 30 percent reduction in energy costs for grain processing and an increase in finished product yield by 2 percent;

implementation at cereal plants in the Belgorod, Voronezh, Kursk, Tula and Rostov regions, in the Republic of Bashkortostan and the Republic of Tatarstan 18 lines for the production of instant or ready-to-eat products based on pre-cooking, infrared heat treatment, extrusion, as well as 44 photoelectronic separators and 44 extruders ;

putting into operation at existing plants 10 lines for the processing of cereal production waste (husks) for the production of feed for livestock (30.5 thousand tons each).

The total volume of investments will amount to 8453 million rubles, of which the own funds of organizations - 5072 million rubles and borrowed funds - 3381 million rubles.

The modernization of the flour and cereals industry will increase the degree of grain processing, expand the range of manufactured products, involve secondary resources in economic circulation, reduce specific consumption energy resources per unit of output. As a result, by the end of 2016, flour production using modern technologies will reach 1.5 million tons, fortified flour - up to 1 million tons, cereal-based food products - up to 300 thousand tons and feed for livestock - up to 337 thousand tons.

bakery industry

The industrial base of the baking industry is currently represented by 11.5 thousand small enterprises and 882 large and medium-sized enterprises and fully provides the population with the main food product - bread at the level of recommended consumption rates. The volume of production of bakery products at large and medium-sized enterprises is about 80 percent, at small ones - 20 percent.

Taking into account the social significance of bread, the formation of effective conditions for the functioning of the baking sector based on the development of competition will create favorable conditions for the development of baking and increase the investment attractiveness of the industry.

Currently, there are the following problems hindering the development of the baking industry:

physical depreciation of fixed production assets (50 - 80 percent);

low profitability of production (1 - 3 percent);

dependence on foreign suppliers due to the lack of domestic bakery equipment.

The industry development goals include:

improving the quality of bread and bakery products;

providing the population with bakery products in volumes and assortment that meet the established rational consumption standards for an active and healthy lifestyle.

implementation of reconstruction and technical re-equipment of bakeries, shops and sites for baking bakery products based on innovative technologies and modern resource-saving equipment - modernization of 959 production lines with a capacity of 24 tons per day and 825 lines with a capacity of 12 tons per day;

expanding the range of manufactured bakery products, including through the introduction of innovative technologies that increase the nutritional and biological value of products, the use of new generation packaging materials;

increase in the production of bakery products dietary and enriched with micronutrients up to 300 thousand tons per year.

Reconstruction and modernization of bakery production will reduce production costs, reduce the specific consumption of energy per unit of output and ensure the minimum level of prices for manufactured bakery products.

The implementation of the Strategy for the medium term (2013-2016) provides for the modernization of the technological base of the baking industry with the renewal of 618 main technological lines in 287 baking organizations in Belgorod, Bryansk, Voronezh, Kursk, Moscow, Ryazan, Tver, Leningrad, Nizhny Novgorod, Orenburg, Saratov and Sverdlovsk Regions, Krasnodar and Stavropol Territories, the Republic of Bashkortostan, the Republic of Tatarstan and the Republic of Mordovia.

The total volume of investments will amount to 43,728 million rubles, of which the own funds of organizations - 26,236 million rubles and borrowed funds - 17,492 million rubles.

Modernization of the baking industry will expand the range of manufactured products, increase the nutritional and biological value of bakery products, and reduce the specific consumption of energy resources per unit of output. As a result, by the end of 2016, the fixed assets renewal ratio will reach 12.2 percent, and the annual production of dietary and micronutrient-enriched bakery products will reach 130,000 tons.

Fish processing industry

More than 680 small, medium and large organizations.

The most significant fish processing base is located in the Far East Fishery Basin, where the production capacity is 2.4 million tons, or 55 percent of the total production potential of the industry.

About 19 percent of production capacity is located in the Northern Basin. The Western and Caspian basins each account for 12 percent of the industrial processing potential. The share of the South Basin is about 2 percent.

At the same time, the level of use of fish processing capacities in the coastal regions of the country is lower compared to the central regions due to the shift in the focus of fish processing from proximity to raw materials (aquatic biological resources) to proximity to consumption centers for finished products, which is most likely due to a number of global factors, including the need rapid renewal of the range of products and the development of technologies for the delivery, storage and processing of raw materials from aquatic biological resources.

Production capacities for canning production are involved by 44.8 percent, culinary production - by 42.1 percent, smoking production - by 23.4 percent, freezing production - by 26 percent.

The production of fish products in the Russian Federation has stabilized over the past 5 years. In 2010, in general, the fishery complex produced 4,570.9 thousand tons of marketable fish food products, including canned food (growth against 2009 - 1.5 percent). The basis in the total output of fish products is food products (about 90 percent of the total output, including canned food - 5 - 7 percent).

More than 77 percent of frozen fish, more than 50 percent of fresh and chilled fish, almost 70 percent of fish fillets, and 89 percent of seafood are produced on ships. Coastal fish processing organizations are largely engaged in the secondary processing of raw materials and semi-finished products coming from fishing vessels and through imports, and are focused on the production of gastronomic products (culinary, smoked, salted fish, etc.), as well as canned fish and preserves.

A significant part of the production of such types of products as smoked fish, culinary products, spicy salted fish and preserves is concentrated in large industrial centers. At the same time, the share of own raw materials in their production is insignificant, the main volume of raw materials and semi-finished products in their production will be supplied from regions where aquatic biological resources are extracted, as well as by import.

The purpose of the development of the fish processing industry is to expand the production and sale of competitive Russian fish and seafood products with a high share of value added, to ensure, on this basis, the intensive replacement of imported products in the domestic market with products Russian production.

Achieving the stated goal is provided by solving the following tasks:

introduction and modernization of about 40 percent of the total processing capacity in the Far Eastern Federal District (more than 60 percent will be canning capacity, refrigeration capacity will increase by 30 percent, which are planned to be located in the main coastal points to create stocks of raw materials in the off-season period);

introduction and modernization of processing facilities in the North-Western Federal District (it is planned to provide up to 34 percent of the all-Russian volume of fish food production, of which about 50 percent will be for the production of canned food). At the same time, the main volume of production of fish food products will be provided by organizations of the fishery complex of the Murmansk and Kaliningrad regions;

development of the coastal processing base of the Southern Federal District, including the processing of fish from inland seas and aquaculture, the production of which is planned to be increased by 2020 (up to 4 percent of food production, of which 13 percent will be the production of canned food). The priority direction in these areas is the development of canning and freezing production;

development of the processing base of fishery organizations in the Central Federal District, including the creation of at least 85 small-capacity enterprises specializing mainly in the production of extended range fish gastronomy products. The development of refrigeration capacities of organizations in the district is planned in the direction of the construction of 25 refrigerators of small and medium capacity (from 10 to 50 tons of one-time storage), which is associated with the creation of a large number of small business organizations in the production and marketing of fish products.

The implementation of the Strategy for the medium term (2013-2016) provides for the modernization of fixed production assets of 400 fish processing organizations.

It is planned to develop at least 150 fish processing enterprises in the Far Eastern Federal District (out of 224 medium and large fish processing organizations) at the most intensive pace, by reconstructing production facilities and modernizing equipment, improving quality characteristics, assortment and output of highly processed fish and sea products.

Fish processing organizations of the Murmansk and Arkhangelsk regions (49 medium and large organizations) are characterized by a low level of capacity utilization for the production of canned food, frozen fish, and fish gastronomy products. In this regard, with the commissioning of 3 new fish processing plants, by 2016, 28 enterprises operating on the old technological base for processing fish raw materials will be updated.

The expansion of the processing base in the Leningrad and Kaliningrad regions, as well as in St. Petersburg (71 fish processing enterprises) is constrained by limited raw materials. Further development of fish processing in this region will occur due to a reduction in the volume of frozen semi-finished products - cut products (fillets, etc.) and an increase in the production of canned food based on imported raw materials mined in the oceans. On the territory of the Northwestern Federal District, it is planned to modernize and install 34 new lines on the basis of existing organizations.

The development of the processing base of the Southern (72 enterprises) and Volga (39 enterprises) federal districts until 2016 is focused on the modernization of 24 enterprises for processing products of industrial fish farming of inland waters.

The total volume of investments in organizations of the fish processing industry by 2020 will amount to 36,856 million rubles, of which the own funds of organizations - 28,352 million rubles, borrowed funds - 8,504 million rubles.

Improving the range and quality of products produced in the industry, increasing labor productivity, carrying out measures to modernize fixed assets will increase profitability by an average of 12 percent, which will expand the tax base and ensure the budgetary efficiency of the fishery complex as a whole.

In all districts, an increase in the production of live and chilled fish products will be ensured, both as raw materials and semi-finished products for fish processing organizations, and for consumption by the population.

As a result of the implementation of the specified set of measures, the share of products from highly processed aquatic biological resources of Russian production in the world market will be 0.83 percent by 2016 and 0.94 percent by 2020. The coefficient of renewal of fixed assets in the field of processing and canning of fish and seafood (excluding small businesses) will be 4.9 percent by 2016 and 5.8 percent by 2020.

sugar industry

Russia's annual demand for sugar is 5.4 - 5.6 million tons. The resources of this product consist of domestic production of sugar in the amount of 3.1 - 3.3 million tons and imports of raw sugar in the amount of 2.1 - 2.3 million tons.

The sugar industry of the Russian Federation has 79 operating plants, of which 34 plants were put into operation in the pre-revolutionary and pre-war periods, while the service life of a significant part of the equipment of sugar plants exceeds 20 years, and less than a third of the operating equipment corresponds to the modern technical level. The last sugar factory was built in 1985.

The production capacity of operating sugar factories is 305 thousand tons of beet processing per day and allows processing 28-29 million tons of sugar beet within the standard time, producing up to 4.2 million tons of sugar, over 1 million tons of molasses, 20 million tons pulp, including up to 450 thousand tons of dried beet pulp.

At present, the moral and physical depreciation of fixed assets, as well as the low rate of their renewal, are the most difficult problem to solve. practical tasks to improve the efficiency of the sugar industry in terms of ensuring its competitiveness and growth in labor productivity.

An analysis of the current state of the sugar beet subcomplex shows the presence of disproportions between the volumes of beet harvesting and production capacities for its processing, which leads to losses of raw materials and is a deterrent further development.

The industry development goals include:

ensuring food security in relation to sugar, established by the Doctrine;

improving production efficiency and increasing the competitiveness of the sugar industry.

To achieve the goals set, it is necessary to solve the following tasks:

construction of 6 sugar factories with a total processing capacity of 49 thousand tons per day in the Rostov, Kursk, Tambov, Lipetsk, Ryazan regions and in the Stavropol Territory, as well as the reconstruction and technical re-equipment of sugar factories based on innovative technologies and modern resource-saving equipment and bringing general level production capacities up to 406 thousand tons of beet processing per day;

reduction of energy and water consumption, reduction of equivalent fuel consumption to 4.2 percent by weight of beets, including through the commissioning of biogas plants based on the use of beet waste sugar production;

introduction of modern technologies for deep processing of by-products of sugar production in order to increase the efficiency of its utilization and production of import-substituting products - amino acids and pectin;

construction of new, reconstruction and modernization of existing storage facilities for finished and by-products of sugar production, providing an increase in storage capacity of at least 600 thousand tons of sugar, 500 thousand tons of dried beet pulp and 400 thousand tons of beet molasses;

growth in domestic consumption of dried beet pulp and molasses, which are valuable feed additives for livestock, the basis for the production of baker's yeast, citric acid, as well as raw materials for the production of products in the food and processing, chemical and pharmaceutical industries;

taking measures to stimulate the export of the main and by-products of sugar production.

The outpacing development of the raw material base in relation to the increase in production capacity in the sugar beet subcomplex in the near future may become a limiting factor in increasing the volume of sugar from sugar beet. The implementation of the Strategy for the medium term (2013-2016) provides for the construction of 5 sugar factories in the Tambov, Lipetsk, Ryazan, Rostov regions and in the Stavropol Territory with a total production capacity of 42 thousand tons of beet processing per day, as well as the reconstruction of 32 sugar factories.

The total volume of investments will amount to 75,300 million rubles, of which the own funds of organizations - 22,590 million rubles, borrowed funds - 52,710 million rubles.

The modernization of the sugar industry will increase sugar production, involve secondary resources in economic circulation to create forage base animal husbandry, to reduce the specific consumption of energy resources for the processing of 1 ton of sugar beet to 4.2 percent of standard fuel. As a result, by the end of 2016, sugar production from Russian raw materials - sugar beet - will reach 4.7 million tons.

Dairy industry

The production of dairy products in the country is carried out by more than 1,500 organizations of various forms of ownership, of which 500 are large and medium.

The average annual capacity of dairy processing organizations in 2010 was:

for the production of whole milk products - 16483 thousand tons (capacity utilization - 57 percent);

for the production of cheeses and cheese products - 543.9 thousand tons (use - 63.4 percent);

for the production of butter and butter pastes - 614.4 thousand tons (use - 27.4 percent).

The market for whole-milk products is fully supplied by domestic production, but domestic production of butter and cheese is not enough to meet domestic demand. The share of imported products in the annual resources of butter and cheese is about 40 percent.

Despite the fact that milk processing organizations operate in conditions of limited raw materials, in recent years there has been a tendency to increase the production of whole milk products and cheeses. Thus, in 2010, compared with 2005, the production of whole milk products increased by 11.8 percent (up to 10.9 million tons), cheese and cheese products - by 14.9 percent (up to 435,000 tons). At the same time, the production of such a resource-intensive product as butter decreased by 4.9 percent (to 207,000 tons).

The main problems hindering the development of the dairy industry include a decrease in the production of dairy raw materials, seasonality of production, a low share of premium dairy raw materials, a lack of refrigeration units on dairy farms, as well as physical and moral depreciation of the fixed assets of milk processing plants, most of which were built in the 70s - 80s of the last century and does not meet modern requirements for energy efficiency and ecology.

The existing technical base does not provide complex processing of milk in order to produce competitive products from secondary dairy raw materials: dry whey and milk sugar, milk protein concentrates and whole milk substitutes for feeding young farm animals, as well as food and biologically active substances.

increase in the production of dairy products from own raw materials;

increased consumption of dairy products by the population;

reduction of imports of commodity resources of milk and dairy products.

To achieve the goals set, it is necessary to solve the following tasks:

increasing the production of raw milk and improving its quality in order to increase the production of high-quality finished products;

construction of 64 facilities for milk processing, production of cheeses, whole milk products, processing and drying of whey;

reduction due to the use of modern technologies of resource intensity of production, reduction of energy consumption and improvement of the environmental situation in the industrial zones of organizations;

reconstruction and technical re-equipment of 296 operating organizations;

involvement in the economic turnover of secondary resources obtained in the production of dairy products;

expanding the range of products through the introduction of modern technologies that increase the nutritional and biological value of products, as well as the use of new generation packaging materials.

The implementation of the Strategy for the medium term (2013-2016) provides for the construction of 19 new plants and the reconstruction of 142 existing plants for the processing of milk, the production of cheese, butter, whole milk products and processing in the Volga, Southern, Central, Northwestern and Siberian federal districts and drying of whey.

The total investment will amount to 47,493 million rubles, of which the own funds of enterprises - 14,248 million rubles, borrowed funds - 33,245 million rubles.

As a result, by the end of 2016, the production of whole milk products will reach 12.5 million tons, the production of cheese and cheese products - up to 529 thousand tons, the production of butter - up to 267 thousand tons.

Meat industry

In 2010, the meat industry consisted of about 3,660 enterprises located in all regions of the Russian Federation, including 460 meat processing plants, 1,200 meat-packing plants and 2,000 meat processing plants.

Despite the increase in production meat products, the use of the average annual capacity of organizations is still at a low level and for the development of the following types of products is:

meat - 46.1 percent;

sausage products - 63.9 percent;

canned meat - 47.5 percent.

The main part of the organizations has been in operation since the middle of the last century. The lack of a modern production and technological base for slaughter is one of the deterrents for the accelerated development of Russian beef cattle breeding and creates conditions for the import of large volumes of imported meat.

The state of the production base of the industry requires the solution of a number of tasks aimed at innovative and technological renewal of production and the introduction of investment programs in the field of raw meat processing.

The industry development goals are import substitution by increasing the production of Russian marketable meat based on the creation of modern slaughter facilities, developing infrastructure and logistics that help expand the possibilities (in terms of terms) of raw material and product storage.

An integrated approach to solving problems of a diverse nature is reflected in the sectoral program for the development of primary processing of livestock for 2010-2012.

The program provides for the implementation of investment projects for the construction of large modern organizations for the primary processing of livestock and an increase in the capacity of such organizations. In order to intensify domestic beef cattle breeding, the implementation of the program will increase the capacity for primary processing of livestock by 420,000 tons of meat on the bone.

The strategy provides for the following tasks:

construction of modern facilities and an increase in the capacity of organizations for the primary processing of livestock up to 2167 thousand tons of meat on the bones per year;

introduction of new technological processes for organizing slaughter, complex processing of livestock and slaughter products based on innovative resource-saving technologies using robots and energy-efficient equipment and bringing the integrated indicator of the processing depth to 90-95 percent;

expansion of the range of manufactured products (meat in carcasses, half carcasses, cuts, packaged and packaged for retail chains), increasing its shelf life up to 30 days;

increasing the collection and processing of secondary raw materials (hides, intestines, blood, bones, endocrine-enzyme and special raw materials, etc.) for the production of various types of products;

reduction of the ecological load on the environment in the area of work of organizations.

It is planned to build 33 modern production facilities for slaughter and primary processing of livestock, 25 of them with an average capacity of 80 tons per shift and 8 with a capacity of 200 tons per shift. Reconstruction and modernization of facilities of organizations with a total shift capacity of 2590 tons will be carried out.

The limiting factor for the development of pig breeding is the lack of capacities for the primary processing of livestock. The implementation of the Strategy for the medium term (2013-2016) in such regions of active livestock breeding as the Republic of Mordovia, the Republic of Bashkortostan, the Bryansk, Rostov, Lipetsk and Kursk regions, the Krasnodar and Stavropol Territories, provides for the construction of 3 industrial facilities for slaughter and primary processing of livestock with a total capacity of 600 tons of meat for bones per shift, 12 facilities with a total capacity of 960 tons per shift and the modernization of existing facilities with a total capacity of 1290 tons per shift.

The total investment will amount to 54,400 million rubles, of which the own funds of organizations - 16,320 million rubles, borrowed funds - 38,080 million rubles.

As a result, by the end of 2016, an increase in the capacity for slaughtering and its primary processing by 1,190 thousand tons of meat on the bones per year will be ensured, an increase in the depth of processing - the removal of products from 1 ton of slaughter livestock weight to 90 percent, the range of manufactured products will be expanded and its shelf life is up to 30 days, the involvement of secondary resources in the economic circulation for the production of various types of products.

Fruit and vegetable canning industry

In the fruit and vegetable canning industry over the past 10 years, a positive trend in the growth of production volumes has been maintained, despite a slight slowdown in rates for certain types of products in 2008-2009.

In 2010, the fruit and vegetable canning industry produced 6963 mub of canned fruits and vegetables (without baby food), or 108.4 percent compared to 2009. The increase was achieved mainly due to the production of canned fruit, including juice products, which are made from imported juice concentrates. The production of canned fruit group increased by 14.5 percent compared to 2009 and amounted to 5265 mub.

The production of canned food of the vegetable group decreased and amounted to 876 mub, or 90.7 percent compared to the level of 2009, canned tomatoes, respectively, 822 mub, or 95.4 percent.

About 300 large and medium-sized enterprises operate in the industry, the average annual production capacity of which for the production of canned fruits and vegetables in 2010 amounted to 15,903 mub, capacity utilization - 46 percent.

In the field of fruit and vegetable processing, one can single out such key problems as outdated material and technical base and processing technologies (with the exception of new capacities), the lack of a Russian raw material base, a high share of imported raw materials, and low competitiveness of certain sectors of the fruit and vegetable industry.

For the development of the industry, it is planned to increase the competitiveness of manufactured products by modernizing existing facilities and building new plants and workshops for processing crop products and producing canned fruits and vegetables, as well as creating our own raw material base.

By 2020, it is planned to implement over 50 investment projects, including the construction of enterprises for the production of canned fruits and vegetables, bottling juices, drying and freezing vegetables, and the production of tomato paste from Russian raw materials.

To resume the production of concentrated tomato products from fresh raw materials, it is necessary to increase their output to 20 thousand tons. For this purpose, 10 technological lines for the production of tomato paste with a capacity of 12.5 mub per year will be put into operation.

The implementation of the Strategy for the medium term (2013-2016) provides for the construction and reconstruction of 26 production facilities for the production of canned fruits and vegetables, including tomato paste, green peas, jams, compotes from Russian raw materials, and also for bottling juices, drying and freezing vegetables. In the Vologda Oblast, it is planned to build a plant for the processing of berries, vegetables and mushrooms, the production of berry, fruit and vegetable juices and purees with an investment of 1,600 million rubles, in the Republic of Tatarstan - the construction of a plant for the production of canned vegetables and frozen fruits and vegetables.

The total investment will amount to 13,260 million rubles, of which the own funds of enterprises - 3,980 million rubles, borrowed funds - 9,280 million rubles.

As a result, by the end of 2016, an increase in the production of canned fruits and vegetables up to 10372 mub, canned tomatoes - 1143 mub, canned fruits (including juices) - up to 8136 mub will be ensured.

Fat and oil industry

The oil and fat industry is an important branch of the food industry in Russia. In 2010, it accounted for 5.3 percent of the total volume of products sold by industrial organizations, more than 4 percent of fixed production assets and about 5 percent of industrial personnel. In addition, it is a supplier of margarines, special purpose fats for the confectionery, bakery and dairy industries, ice cream producers, as well as meal and cake for the feed industry.

The production of vegetable oils is carried out by more than 200 enterprises, which in 2010 produced 3,035 thousand tons of vegetable oils.

The capacity of Russian oil-producing organizations for processing oilseeds is 9.3 million tons per year.

The fat-and-oil industry has the potential to provide Russian consumers with domestic fat-and-oil products and the needs of animal husbandry with high-quality meals.

However, there are a number of problems in the industry:

insufficient supply of raw materials (8-10.5 million tons of oilseeds of all kinds are produced annually);

low diversification of the raw material base - rapeseed and soybeans are cultivated in an extremely insufficient volume, and oilseed flax, camelina and safflower are cultivated in non-industrial volumes;

low availability of equipment for deep processing of vegetable oils to ensure the improvement of consumer properties of products;

weak introduction of elite seed material, including high-oleic and high-palmetin sunflower, and modern agricultural technologies that prevent the occurrence of sunflower diseases;

insufficient technical equipment of oil producing enterprises (one third of the capacities operate with reduced efficiency), which leads to production losses of up to 10 percent. Only 66 percent are equipped with extraction lines, about 35 percent of the existing refining lines require re-equipment;

high physical and moral depreciation of equipment for the production of packaged vegetable oils, mayonnaises, sauces for retail consumption and public catering, special purpose fats;

lack of technology for enriching meal with protein, which reduces the efficiency of oil refineries and poultry organizations - consumers of meal;

lack of capacity to produce "protected" fats for animal feed;

high physical wear and tear of equipment of soap factories.

The goals of the industry development are:

expanding the geography of oilseed production;

expansion of the range of produced oilseeds and products of their processing to provide the population with oil and fat products and animal husbandry with vegetable protein using innovative technologies;

equipping the industry with equipment for deep processing of vegetable oils;

building up the export potential of the industry.

To achieve these goals, it is necessary to solve the following tasks:

improving the raw material supply of the industry;

construction of 3 oil-producing plants with modern equipment and infrastructure with a total capacity of more than 5 thousand tons of oilseeds processing per day;

reconstruction and modernization of 24 operating oil producing plants using innovative technologies and resource-saving equipment;

reconstruction and modernization of existing oil and fat plants in order to equip them with modern lines for the deep processing of vegetable oils and fats (equipment for hydrogenation, transesterification, fractionation);

construction of 2 soap factories and 1 soap chip factory.

The implementation of the Strategy for the medium term (2013-2016) provides for the construction of 2 new oil-producing plants in the Southern and Volga Federal Districts with a total capacity of 3 thousand tons of oilseeds processing per day, as well as the reconstruction of 12 operating oil-producing organizations. The increase in the capacity of oil-producing plants is due to the growth of the raw material base due to the increase in the production of soybeans, rapeseed, flax, camelina. Diversification of production will expand the range of socially significant products for the population and increase the production of vegetable protein to create a forage base for livestock.

The total investment will amount to 47,580 million rubles, of which the own funds of organizations - 14,274 million rubles, borrowed funds - 33,306 million rubles.

As a result, by the end of 2016, an increase in the production of sunflower oil up to 3120 thousand tons, soybean oil - up to 371 thousand tons, cakes and oilseed meals of all types - up to 5122 thousand tons will be ensured.

confectionery industry

The confectionery industry is one of the important sectors of the country's economy, which is designed to ensure a sustainable supply of high-quality food products to the population in the volumes and assortment necessary for the formation of a correct, comprehensively balanced diet at the level of physiologically recommended consumption norms.

Currently, the industry has 1,500 organizations located in almost all regions of the Russian Federation, including approximately 150 large and medium-sized specialized enterprises that produce 55 percent of the total annual turnover of products.

The industry is characterized as a successfully functioning part of the agro-industrial complex of Russia, producing confectionery products, with a total average annual production capacity of 3.5 million tons with a utilization rate of 60.5 percent.

In 2010, the volume of confectionery production in Russia as a whole amounted to 2856 thousand tons, or 20.1 kg per person. The consumption of confectionery products in Russia has almost reached the European level. At the same time, it is necessary to note the balance in the levels of consumption of flour and sugar confectionery products.

The share of imports of finished confectionery products in 2010 amounted to about 11 percent of such products in the domestic market, the share of exports - 6.3 percent of manufactured confectionery products.

In recent years, many confectionery organizations have modernized production with modern technological equipment with a high proportion of imported equipment and staffing with highly qualified personnel. At the same time, the wear and tear of production equipment in the industry as a whole is 40 percent.

At present, the Russian confectionery market is close to saturation, the growth in production volumes in the future will be mainly due to the most dynamically growing demand for confectionery products with specified quality characteristics.

The upcoming period up to 2020 will be characterized by the re-equipment of certain types of production and technological flows with highly efficient equipment, which will make it possible to produce products of high stable quality at the lowest production costs.

The volume of production of confectionery products in Russia as a whole by 2020 will amount to 3175 thousand tons.

In order to improve the quality and competitiveness of manufactured products, it is planned to build 5 confectionery factories with a capacity of 30 to 75 thousand tons of products per year, as well as reconstruct and modernize 86 operating organizations.

The implementation of the Strategy for the medium term (2013-2016) provides for the construction of 2 confectionery factories with a total capacity of up to 100 thousand tons of confectionery, as well as the reconstruction of 36 factories producing high-quality products, including confectionery products with specified quality characteristics.

The total investment will amount to 36,300 million rubles, of which the own funds of organizations - 10,900 million rubles, borrowed funds - 25,400 million rubles.

As a result, by the end of 2016, the production of confectionery products will increase to 3,005 thousand tons.

Starch industry

Organizations of the starch industry in 2010 produced 492.9 thousand tons of sugar products from starch (various types of starch syrup, glucose-fructose syrups) and 145.7 thousand tons of starch. About 820,000 tons of corn, 150,000 tons of wheat and 30,000 tons of potatoes have been processed for the production of the said starch products.

The needs of the domestic market for starch are satisfied by less than half, the shortage of starch is about 200 thousand tons. Particularly significant is the import of modified starch, which accounts for 75 percent, potato starch- about 80 percent, crystalline glucose - 100 percent.

Based on the predicted capacity of the market for starch products in the Russian Federation, the prospective volumes of production of all types of starch in 2020 were determined, amounting to 320 thousand tons, starch syrup - 640 thousand tons, glucose-fructose syrups - 180 thousand tons.

The achieved volumes of production of sugary starch products mainly meet the needs of the domestic market for these products.

The increase in output at the leading operating enterprises of the industry will be achieved through the modernization of production using advanced domestic and foreign technologies and equipment. It is planned to create new large production facilities, including in the eastern regions of Russia, where there is practically no production of starch products and its market is filled mainly with import deliveries.

The development of the production of glucose-fructose syrups is envisaged on the basis of highly efficient complex processing of starch-containing grain raw materials with the maximum use of all its components and the production of up to 30 percent of valuable by-products (corn gluten, corn oil, wheat gluten, high-protein feed), which will allow:

ensure a rational balance in the production of sugary substances from own raw materials;

improve Russia's food security by reducing Russia's imports of raw sugar;

attract new sources of raw materials for sugar production and stimulate domestic producers of corn, wheat and other types of starch-containing raw materials;

to increase the production of valuable protein products and feed produced as by-products in the processing of starch-containing grain raw materials.

Taking into account the predicted capacity of the market for starch products in the Russian Federation, it is planned to increase the capacity for the production of glucose-fructose syrups in the Russian Federation to 0.5 million tons by 2020, which will ensure the import substitution of more than 350 thousand tons of sugar. At the same time, the total production of sugary products from starch by 2020 will be increased to 1 million tons. There will also be created capacities (up to 20 thousand tons) for the production of a socially significant type of product - crystalline glucose, including medical glucose of pharmacopoeial quality. Due to the complex processing of potatoes, it is planned to increase the production of potato starch up to 15 thousand tons.

The implementation of the Strategy for the medium term (2013 - 2016) provides for the construction of a starch enterprise for the production of 180 - 200 thousand tons of glucose-fructose syrups and 20 thousand tons of crystalline glucose, as well as the reconstruction of production facilities for the integrated processing of potatoes and an increase in the production of potato starch to 15 thousand tons.

The total volume of investments will amount to 11,500 million rubles, of which 3,450 million rubles are the own funds of organizations, and 8,050 million rubles are borrowed funds.

As a result, by the end of 2016, starch production will increase to 230 thousand tons, sugar products - up to 790 thousand tons.

salt industry

The salt industry, by the nature of the production process, differs significantly from other branches of the food industry; it is equated to the mining industries. Production is closely tied to the raw material base and is possible only in a limited number of economic regions that are sources of raw materials.

Salt is mined in the Russian Federation in 3 main ways - underground (mine) mining of rock salt, open-pit mining of self-planting salt and evaporation of brine obtained by leaching rock salt from brine wells.

The total volume of salt consumption in Russia over the past 5 years has fluctuated between 4.2 - 4.6 million tons per year, including food salt - 1.3 - 1.4 million tons per year. The main consumer of salt is the chemical industry, the road sector and the oil and gas sector, the food industry accounts for up to 20 percent of the total volume of salt consumed.

Power Russian companies in salt production is more than 12 million tons per year, the volume of production and sale of salt - 2.6 - 2.8 million tons per year, or about 60 percent of the total market capacity. At the same time, the share of Russian companies is decreasing from year to year, and the workload of the main production facilities is about 20 percent.

A constraining factor in the production of salt for Russian producers is the high cost of transportation when transporting it to the final consumer.

With relative stability of the total volume Russian market salt significant change is observed in its structure. With a decrease in Russian production, salt imports are growing, which increased by 1.3 times compared to 2005.

In order to fully meet the needs of consumers and the market, work is constantly being done to optimize the range of products, improve consumer properties, and introduce new types of packaging. Russian manufacturers are actively doing a lot of work to improve the health of the nation and prevent iodine deficiency diseases by producing iodized salt.

To meet the needs of animal husbandry in salt, methods are being developed to obtain more durable salt briquettes. The set of nutrients and medicinal preparations added to salt briquettes has been expanded. An important direction in the development of the salt market is the development of the production of pharmacopoeial salt, which is currently fully imported into Russia from abroad.

In order to increase the competitiveness of the industry, profitability of production, product quality and ensure the necessary utilization of production capacities, it is planned to carry out reconstruction and modernization at 5 operating salt mining plants based on new technological lines and packaging equipment.

The implementation of the Strategy for the medium term (2013 - 2016) provides for the reconstruction and modernization of 3 existing salt mining plants using modern production lines and packaging equipment.

The total investment will amount to 7,400 million rubles, of which the organizations' own funds - 2,200 million rubles, borrowed funds - 5,200 million rubles.

As a result, by the end of 2016, the production of table salt will increase to 1200 thousand tons.

Production of food products to provide nutrition to certain categories of the population

Production of food products to provide nutrition for children of preschool and school age, students of secondary and higher educational institutions, military personnel, citizens who are in institutions of social protection of the population, health care, Federal Service execution of punishments (hereinafter referred to as organized collectives), is a specialized area of the food industry.

The total population of food consumers in organized groups is quite stable and is estimated at 70 million people, including more than 5 million people - children from low-income families.

The potential volume of the trade turnover of food products for the nutrition of organized groups is approximately 1 trillion. rubles per year with the consumption of about 18 million tons of agricultural raw materials.

For the agro-industrial complex of the Russian Federation, providing food for organized groups is an important direction in the formation of sustainable demand for safe food raw materials and Russian-made food products; for entrepreneurs, it creates sustainable economic incentives necessary for capital inflow in order to form a new system of production, processing, supply and sale raw materials and finished products.

The main objectives of the development of this direction are:

increasing food supply for organized teams through the introduction of modern energy-efficient technologies for the production of balanced diets in food industry organizations;

increase in the production of balanced nutrition for organized teams.

To achieve the goals set, it is necessary to solve the following tasks:

creation of factories for the production of semi-finished products of various degrees of readiness and ready meals;

creation of production and logistics centers for the acquisition and delivery of food rations to organizations that provide food to organized teams;

carrying out reconstruction and technical re-equipment of capacities for the production of certain types of food products with specified properties at existing food industry enterprises, including for baby food;

security industrial production semi-finished products of various degrees of readiness and ready meals for organized groups.

As a result of the implementation of the tasks set, the following will be ensured:

increase in capacities for the production of balanced nutrition on an industrial basis to provide organized teams with up to 500 thousand tons per year;

increase in the production of semi-finished products of various degrees of readiness, ready meals and certain types of food products with desired properties by 5.9 percent;

commissioning of up to 40 plants for the production of semi-finished products of various degrees of readiness and ready meals;

commissioning of up to 55 production and logistics centers for the acquisition and delivery of food rations to organizations that provide meals to organized groups.

The implementation of the Strategy for the medium term (2013-2016) provides for the construction of up to 10 plants for the production of semi-finished products and ready meals and up to 12 production and logistics centers using modern technological lines in the Leningrad, Moscow and Tambov regions, in the Krasnodar Territory and the Republic of Mordovia.

The total volume of investments will amount to 16,355 million rubles, of which the own funds of organizations - 4,907 million rubles, borrowed funds - 11,448 million rubles.

As a result, by the end of 2016, the production of ready meals and semi-finished products to provide food for organized groups at newly commissioned facilities will amount to 300 thousand tons.

VI. Regional development of food and processing industries

For a country like Russia, which has large territories, different natural and climatic conditions and a heterogeneous demographic composition, it is necessary to take into account the factor of spatial development. Spatial development involves taking into account both vertical (center-regions) and horizontal inter-regional economic, social and industrial economic ties. The search for sustainable integrity in the presence of Russia's regional diversity and the growing unequal impact of globalization on different parts of the country acts as an uncontested imperative.

The nature of the placement of organizations in the food and processing industry will be influenced by the factor of heterogeneity and uneven socio-economic development of the country's territory, taking into account the high differentiation in population density and the resulting different levels of development of agricultural production and food production by territories. The income levels of various social categories of citizens vary significantly across the territories, which, through demand in the food market, affects the volume of food production. Spatial heterogeneity should not lead to the emergence of depressed areas and disruption of a sustainable supply of food products to the population.

The implementation of the regional policy will make it possible to form an extensive transport network that ensures a high level of interregional integration and territorial mobility of the population, timely delivery of food to remote areas of the country.

The balanced territorial development of the Russian Federation is focused on providing conditions that allow each region to have the necessary and sufficient resources to ensure decent living conditions for citizens, comprehensive development and increase the competitiveness of the regional economy, taking into account the development of the food and processing industries.

The territorial distribution of the main branches of the food and processing industry will not undergo significant changes in the foreseeable future. Historically, this system was built taking into account the demographic development of the country's regions and the availability of a raw material base for the food and processing industries. It is with these basic factors in mind that the further development of the food and processing industries will take place.

At the same time, scenarios cannot be ruled out in which certain sub-sectors focused on the development of new types of products using nano- and biotechnologies will develop in large metropolitan areas with a large scientific potential and a sufficient market for these products.

In the European part of the country, where more than 80 percent of the population lives, positive dynamics in the development of investment processes for new construction, reconstruction and technical re-equipment of food and processing industry organizations will be ensured.

The development of the agro-industrial complex of the constituent entities of the Russian Federation, whose territories are located in the Central Black Earth region, is associated primarily with the use of its main competitive advantage - fertile lands, as well as with the use of advanced technologies for Agriculture and modernization of agricultural processing industries.

In the Central Black Earth region, industries that produce socially significant food products will be further developed. Large-scale investments are supposed to be directed to the modernization and new construction of sugar factories in the Lipetsk, Tambov and Ryazan regions, with a unit capacity of 8-9 thousand tons of beet processing per day.

The active development of animal husbandry will be accompanied by the construction of modern facilities for the primary slaughter of livestock with a capacity of 100 tons of meat per shift, as well as the technical re-equipment of the existing capacities of the meat industry. An important direction is the new construction of milk processing plants for 200 - 500 tons of milk processing per day in areas located in close proximity to livestock complexes.

A promising direction of development will be the industrial production of fruits and vegetables, their processing using modern fast freezing technologies. This direction has become widespread abroad, and Russia imports such products in large quantities.

The development of the North-West region is determined by the economic and innovative potential St. Petersburg, access to the most important sea lanes.

The presence of large cities in this region will create conditions for the development of markets for the meat, fish and dairy industries, the supply of products to which should be provided by Russian producers. Construction is planned in the Vologda Oblast dairy plant with a capacity of 400 tons of milk processing per day with the production of milk powder.

The development of the southern regions of Russia is based on the use of competitive advantages - the most favorable natural and climatic conditions for agriculture, high recreational potential, transit coastal position, as well as significant demographic resources. However, the predominance of sectors with low labor productivity in the structure of the economy of most regions requires innovative development.

In the Stavropol Territory, a significant increase in gross beet production will require the construction of a new sugar plant. An increase in soybean production in the Krasnodar Territory will require the construction of soybean processing plants with the production of vegetable oil and soybean meal for the production of animal feed.

In coastal and mountain regions with high natural and recreational potential (Republic of Dagestan, Kabardino-Balkarian Republic, Karachay-Cherkess Republic, Krasnodar region and Stavropol Territory), it is necessary to concentrate efforts on the priority development of agricultural tourism, winemaking and the fruit and berry subcomplex.

In regions with the potential for the development of processing industries (Astrakhan, Volgograd and Rostov regions), economic development is aimed at introducing new equipment and technologies in these industries for the production of high value-added products. At the same time, the research and educational potential of large urban agglomerations in the south of the Rostov Region and the Krasnodar Territory creates the basis for the development of high-performance industries of the new economy and biotechnologies. In these regions, the production and industrial processing of fruits and vegetables will be actively developed. In the Rostov region, it is planned to build a large modern plant for the primary processing of pigs with a total capacity of 1 million heads per year.

The economic development of the Volga Federal District will be based on the modernization of the large industrial potential of the region and the new construction of production facilities for the food and processing industry. On the territory of this district, further development of the dairy industry is expected with the production of a wide range of whole-milk products, butter and cheeses. The construction of modern enterprises with a daily processing of 400-500 tons of milk is possible in the Republic of Bashkortostan, the Republic of Tatarstan and the Udmurt Republic, as well as in the Kirov region.

The development of the food and processing industry in the regions of Siberia and the Far East will largely depend on the state policy to stimulate population growth in these territories and use the huge potential for the development of the fishery complex, agricultural production and processing in order to export agricultural products and fish processing products to the markets of countries Asia-Pacific region.

The development of this area will occur through the modernization of existing facilities and the new construction of dairy and cheese factories in the Altai Territory. The implementation of regional livestock development programs will be accompanied by the construction of production facilities for the primary processing of livestock.

The Altai Territory has a huge potential for the production of grain and flour and cereal products, which can be successfully exported to the Asia-Pacific Free Trade Zone.

In a number of regions of the Far East, programs are being successfully implemented to increase the volume of soybean cultivation, which requires the creation of modern production facilities in the Amur Region.

The creation of a modern transport infrastructure will make it possible in the foreseeable future to ensure the delivery of food products from the Asia-Pacific region to the Urals, thereby increasing the sustainability of the food supply of the population.

The creation of well-functioning markets and regulatory institutions, as well as storage, transportation and distribution systems using innovative technologies, will contribute to the timely delivery of quality products to consumers.

The presence of a large resource potential in this part of the country and its development will require the creation of a favorable investment climate to attract investment in the creation of a modern processing base, including agricultural raw materials (soybeans).

VII. Terms and stages of implementation of the Strategy

Taking into account the large contribution of the food and processing industry to the country's economy and the solution of demographic problems, state support should be optimized taking into account the macroeconomic indicators of the country's development. The transition to an innovative type of development involves the inclusion of new factors of economic growth that meet the challenges long term. The action of these factors will ensure that the Russian food and processing industry enters the trajectory of sustainable growth in the range of 3.5 - 5 percent per year.

The peculiarity of the transition to an innovative type of development is to reach the level of developed countries in terms of production efficiency in terms of global competition, which is possible in the conditions of modernizing the technical base of industry, priority development of industries focused on the production of socially significant food products, ensuring the rapid development of industries that allow maximize Russian competitive advantages. Such an approach requires the implementation of a complex of interconnected in terms of resources, timing and stages of transformations.

Innovative development of the food and processing industry in 2013 - 2020 is expected to be carried out in 2 stages, due to the development of the agro-industrial complex and the possibility of attracting investments in the modernization of the industry, as well as the allocation of budget funds for research and development work.

The sequence of tasks to be solved will be determined by a number of factors influencing the development of industries. In the medium term, the main factors include:

formation Customs Union and the Eurasian Economic Community (EurAsEC);

Russia's entry into the World trade organization and related further liberalization of the agri-food market;

budgetary restrictions on the provision of state support to the food and processing industries;

tightening control over compliance with requirements in the field of environmental protection;

the expected new technological innovation wave in the leading countries of the world, associated with the introduction of new technologies that make it possible to use non-traditional types of raw materials in processing and produce products with specified parameters.

Under these conditions, in the first 4 years (2013 - 2016), the following tasks should be solved:

expanding the competitive advantages of fast-paying food and processing industries that produce socially significant products and require large capital expenditures;

creation of a favorable investment climate for attracting third-party investments and establishing cooperation in the implementation of mutual investments within the framework of the EurAsEC, the formation of economic institutions that stimulate entrepreneurial and investment activity;

harmonization of legislative and law enforcement practice with the EurAsEC countries, standards of individual countries with international standards of the ISO series, development of standards in the field of environmental protection;

Creation effective system disposal of production and consumption waste;

providing a system for training middle and lower-level personnel capable of managing modern technological processes.

The solution of these problems will create the basis for starting the transition to a new technological order using resource-saving bio- and nanotechnologies, expanding the diversification of production and complying with the new requirements of the legislation of the Russian Federation in the field of ecology.

At this second stage (2017 - 2020), the following tasks will be solved:

introduction of innovative technologies in all sectors of the food and processing industry, solving the problem of their staffing;

further integration of science, education and business;

expanding the positions of Russian companies in the world food markets, thus creating the necessary conditions for economic growth;

ensuring intensive technical modernization of production facilities based on resource-saving environmentally friendly technologies;

reduction of territorial differentiation in the consumption of basic foodstuffs and bringing consumption to the level of rational norms.

By 2020, the accumulated potential of technologies and investments, corresponding to industrialized countries, will determine the continuation of trends sustainable development food and processing industry based on the innovative vector of development as the main driving force of economic growth.

VIII. Organizational and economic mechanism for the implementation of the Strategy

The organizational and economic mechanism for the implementation of the Strategy determines the composition of its executors, the forms of their interaction with each other, a set of legal and economic measures aimed at solving the tasks set.

Implementation of the Strategy is ensured by:

federal authorities executive power, executive authorities of the constituent entities of the Russian Federation and local governments;

separate medium and large processing organizations, integrated formations involved in product processing, as well as organizations engaged in small-scale processing;

public non-profit organizations(branch unions, associations and associations);

transport organizations, organizations of storage, financial and information support;

research and development organizations, higher and secondary educational establishments, research and production associations, consulting companies, etc.

The economic mechanism for the implementation of the Strategy is based on price, financial and credit, tax and customs tariff policies, determined by the existing regulatory framework.

The need to switch to an innovative type of development requires, at all levels of management, the creation of conditions for:

the functioning of organizations involved in the development and implementation of innovative projects;

implementation of the activities of various financial institutions and individuals investing in innovative projects for the modernization of the existing production and technical base and the production of new generation products;

implementation by manufacturers in organizations of innovative technologies (bio- and nanotechnologies, resource-saving and environmentally friendly technologies).

IX. Scientific support for the development of the food and processing industry

The successful implementation of the tasks set in the Strategy depends on ensuring the sustainable development of the food and processing industry based on science-intensive approaches and innovative solutions.

The main directions in this area are:

development of fundamentally new technologies and equipment that provide deep, integrated, energy- and resource-saving processing of agricultural raw materials based on modern physical-chemical and electrophysical methods (including membrane, extrusion-hydrolytic, hyperbaric, cavitation and biotechnological methods) to create an environmentally safe production socially significant food and feed products with different functional properties;

creation based on the latest achievements genetics, microbiology, nanotechnology and informatics, modern principles food combinatorics of technologies for the production of qualitatively new, import-substituting food products with a directed change in composition and properties, using nano- and microcapsules for targeted delivery of biologically active substances to mass consumption products for various age groups of the population, products for medical and preventive purposes;

improvement of biotechnological processes for processing agricultural raw materials, obtaining new types of products of increased nutritional and biological value using highly active recombinant and mutant strains and consortiums of microorganisms - producers of enzymes, essential amino acids, bacteriocins, vitamins and other biologically active substances;

creation of biocatalytic and biosynthetic technologies for the production of functional food products using biologically active additives with immunomodulatory, antioxidant and biocorrective effects, pre- and probiotics to prevent various diseases and strengthen the protective functions of the body, reduce the risk of exposure to harmful substances, including for the population living in areas ecological trouble;

development of scientific foundations for the in vivo formation of given qualitative and functional characteristics raw materials of animal and vegetable origin in order to create differentiated technologies for their processing and storage to ensure stable quality, storage capacity and minimize losses of target products;

development of an integrated system for monitoring, management, control, traceability of the safety and quality of raw materials and finished products at all stages, including production, storage, transportation and sale;

use as secondary raw materials of waste from the main production of industrial processing products.

For the purpose of innovative development of the food and processing industry, it is necessary to create a multi-level system of training and retraining of personnel based on the integration of the scientific and educational potentials of research institutions.

X. Risks of Strategy implementation

The implementation of the Strategy may be hindered by a number of significant factors that must be foreseen and their possible negative consequences minimized. These factors can be combined into risk groups, among which are:

agro environmental risks;

macroeconomic risks at the country level (political, social, foreign trade, market);

micro-risks at the level of individual manufacturers.

Agro-environmental risks can affect the processing industry through a reduction in the volume and quality of agricultural raw materials supplied for processing due to unfavorable weather and climatic conditions, as well as natural and man-made emergencies. The same group should also include risks in animal husbandry (avian and swine flu, African swine fever, mad cow disease, foot and mouth disease, etc.) and the associated slaughter of a large number of livestock and poultry, followed by disposal of carcasses.

This will entail a decrease in the volume of food production and the use of production capacities of processing enterprises, create a food shortage in the domestic market, reduce or ban exports and violate obligations under export contracts, and increase imports of raw materials and food.

Reducing these risks requires an increase in the intensity of the management of crop and livestock industries (since the level of their development is associated with the sustainability of agricultural production), as well as the creation and maintenance of the necessary volume of carry-over stocks of agricultural raw materials and prepared food (grain, cereals, powdered milk, animal butter, cheeses, canned food, etc.), which, in turn, requires the availability of the necessary containers for their storage.

Macroeconomic risks are associated with the growth rates of the Russian economy and household incomes, tariff and customs, exchange rate and foreign trade policy, tougher competition in the world market, etc. These risks can be divided into external and internal.

The main external risks include trade and economic risks caused by liberalization foreign economic activity, the expansion of protectionism in a number of countries, the possibility of imposing restrictions on agricultural policy measures, including domestic support for agriculture, tariff quotas and the level of customs duties. These risks will especially increase in connection with Russia's accession to the World Trade Organization.

The reduction of such risks should be associated with an increase in the income of the population, which will allow them to purchase more expensive and high-quality products.

The same group of risks should also include competition from Kazakhstan, Belarus and Ukraine, entering the foreign market independently and competing on it with each other, which does not allow each of these countries to withstand competition from developed foreign countries. This risk will be mitigated by the quickest achievement of coordination of their foreign trade policy within the framework of the EurAsEC.

The trade and economic risk for the implementation of the Strategy is the preservation of volumes of imports to Russia of raw materials and finished food from countries far abroad. World food prices have a steady upward trend, which will lead to higher costs for importing a unit of production and an increase in its price in the domestic market.

The global financial crisis clearly showed the negative consequences for the processing industry of currency risk. It manifested itself when borrowing credit resources from domestic and international financial institutions through an increase in fees for their use and a reduction in investment.

Among domestic macroeconomic risks, social, technological and institutional risks may be the most serious.

Social risk is associated with rising food prices, lagging behind them in the growth of per capita incomes of the population, a decrease in its purchasing power, and the persistence of a high gap between different social groups of the population in terms of the economic availability of food.

Reducing this risk, first of all, should be to assist Russian producers in increasing and sustaining agricultural production, in the formation of organized distribution networks for promoting products "from field to counter", in regulating trading activities, which will help reduce the cost of agricultural raw materials, the costs of distribution and food prices.

The second way to reduce this risk should be considered the creation of a system of guaranteed access for consumers to food at affordable prices. This can be done through various forms of social assistance to vulnerable segments of the population, which will be facilitated by the development of industrial food production to provide food for organized groups.

The technological risk should include the high dependence of the modernization of processing organizations on the supply of imported equipment. In almost all industries, the renewal of the technological base of production relies mainly on imported technologies, and not on Russian developments.

If this situation persists, a change in political and trade and economic policy can become a significant factor in restraining this process, keeping the country lagging behind developed countries in terms of technical development, which is especially dangerous due to the objective need to switch to an innovative type of development.

The reduction of technological risk and the introduction of innovations into production may be hindered by poor scientific, methodological and experimental design support for developments in the creation of innovative technologies and equipment, new food products, etc., which requires an increase in the level of funding for research, development and implementation activities in the field of agro-industrial production.

Institutional risk is expressed in insufficient perfection legislative framework on the regulation of the agri-food market and the relationship between its economic entities, the lack of harmonization of Russian and international requirements for food safety.

Micro-risks at the level of individual producers are associated with the impossibility of updating the material and technical base for the modernization of production due to the lack of the necessary own financial resources. Suffice it to say that in 2010 every fourth organization of the food and processing industry was unprofitable, and the average level of profitability for the entire industry was 12.2 percent. This does not allow them to introduce resource-saving technologies, reach the required depth of raw material processing, solve environmental problems related to environmental protection, and enter the foreign market with competitive products.

A risk for each individual manufacturer may be a shortage of qualified personnel, especially middle managers, which will limit the possibility of introducing innovative technologies into production, as well as environmental risks caused by adverse climatic conditions, as well as the consequences of natural and man-made emergencies.

XI. Sources of financing

Currently, state support for organizations of the food and processing industry is carried out in accordance with the State Program for 2008 - 2012 and is expressed in the provision of subsidies to organizations of the agro-industrial complex, regardless of their organizational and legal form from federal budget to reimburse part of the cost of paying interest on loans received on:

purchase of agricultural raw materials for primary and industrial processing;

construction, reconstruction and modernization of storage facilities for potatoes, vegetables and fruits, slaughterhouses, points for the acceptance or primary processing of farm animals and milk, including refrigeration and storage of meat and dairy products;

construction of facilities for deep processing of high-protein crops;

acquisition of technological equipment for the primary processing of farm animals and milk;

purchase of equipment for refrigeration processing and storage of the meat and dairy industry during the primary processing of agricultural raw materials;

purchase of equipment for the primary processing of linen raw materials;

construction, reconstruction and modernization of sugar factories.

Financial resources for the implementation of the provisions of the Strategy will consist of funds from private investors and bank loans.

XII. Monitoring and control of the implementation of the Strategy

Comprehensive management of the implementation of the Strategy is carried out by the Ministry of Agriculture of the Russian Federation, which:

determines the most effective forms and procedure for organizing work to implement the Strategy;

coordinates the amount of funding for the next financial year and for the entire period of implementation of the Strategy;

coordinates the work of the executors of the Strategy activities;

determines priorities, takes measures to attract funds from extrabudgetary sources to finance the Strategy;

ensures control over the implementation of the Strategy, including effective and intended use the allocated financial resources, the quality of the activities carried out by the Strategy, the fulfillment of the deadlines for their implementation;

collects reports on the progress of the implementation of the measures of the Strategy, prepares and, in accordance with the established procedure, submits to the Government of the Russian Federation information on their implementation.

It is advisable to evaluate the effectiveness of the implementation of the Strategy's measures based on the use of target indicators that allow you to track the dynamics of the development of the food industry throughout the entire period of the Strategy's implementation.

Appendix No. 1
to the development of food and
processing industry

until 2020

Indicators of the development of the food and processing industry

	year 2013	year 2014	2015	2016	2017	2018	2019	2020
I. Flour and cereal industry
Flour production (thousand tons)	10020	10060	10080	10100	10150	10200	10250	10300
Groats production (thousand tons)	1295	1340	1350	1360	1370	1380	1390	1400
II. bakery industry
The coefficient of renewal of fixed assets (percent)	11,5	11,7	12	12,2	12,5	13	14	15
Production of dietary and micronutrient-enriched bakery products (thousand tons)	105	110	120	130	150	200	250	300
III. sugar industry
Sugar production (million tons)	4,4	4,5	4,6	4,7	4,8	5,2	5,3	5,4
Conventional fuel consumption (percent)	4,7	4,6	4,4	4,2	4,1	4	3,8	3,7
IV. Dairy industry
Production of whole milk products (million tons)	11,5	11,8	12,2	12,5	12,8	13	13,2	13,5
Production of cheeses and cheese products (thousand tons)	522	522	527	529	531	536	541	546
Butter production (thousand tons)	264	264	265	267	270	273	276	280
V. Meat industry
Growth in slaughter and primary processing capacity (thousand tons of meat per bone per year)	266	301	364	259	259	259	249	210
VI. Fruit and vegetable canning industry
Production of canned fruits and vegetables (mub) - total	9485	9773	10064	10372	10659	10963	11276	11597
including:
canned tomatoes	1020	1083	1113	1143	1148	1160	1173	1185
canned vegetables	1019	1021	1052	1093	1131	1171	1212	1255
fruit preserves (including juices)	7446	7669	7899	8136	8380	8632	8891	9157
VII. Fat and oil industry
Sunflower oil production (thousand tons)	3000	3040	3080	3120	3170	3200	3260	3300
Soybean oil production (thousand tons)	259	291	328	371	375	390	400	423
Production of cakes and oilseed meals of all types (thousand tons)	4706	4849	5018	5122	5239	5317	5460	5564
VIII. confectionery industry
Production of confectionery products (thousand tons)	2955	2965	2974	3005	3040	3065	3100	3175
IX. Starch industry
Starch production (thousand tons)	180	190	220	230	250	260	280	320
Production of sugary products (thousand tons)	560	650	720	790	840	900	950	1000
X. Salt industry
Salt (mining) (thousand tons)	1150	1170	1185	1200	1220	1240	1260	1290
XI. Production of food products to provide food for organized groups
Production of ready meals and semi-finished products to provide food for organized teams at newly commissioned facilities (thousand tons)	100	175	250	300	350	400	450	500
XII. Fish processing industry
Production of fish and fish products, processed and canned (thousand tons)	3886	4032	4200	4345	4450	4590	4826	5255
Average per capita consumption of fish products (kg)	23	24	24,5	25	25,3	26,2	27,1	28
Share of Russian food fish products in the domestic market (percent)	80,1	80,5	81	81,5	82	83	84	85
Index of production of foodstuffs, including drinks, and tobacco (percentage)	103	103,1	103,5	104,1	104	104,1	104,3	104,3

______________________________

* Including household survey.

Appendix No. 2
to the development of food and
processing industry
Russian Federation for the period
until 2020

Volumes of investments in the development of a number of branches of the food and processing industry

(million rubles)

	2013-2020 - total	Including
	2013-2020 - total	year 2013	year 2014	2015	2016	2017	2018	2019	2020
Flour and cereal industry	18360	1628	1978	2399	2448	2779	2186	2489	2455
bakery industry	98232	10608	10800	11016	11304	12672	13128	14328	14376
sugar industry	136700	17600	18600	20300	18800	13100	15800	15900	16600
Dairy industry	99700	12078	12141	11688	11585	12672	12788	13172	13576
Meat industry	99150	14300	14200	14900	11000	11350	11100	11500	10800
Fruit and vegetable canning industry	27110	3200	3260	3300	3500	3250	3430	3530	3640
Fat and oil industry	98000	13060	13660	8860	12000	14800	12000	12020	11600
confectionery industry	79900	8500	8900	9200	9700	10400	10900	11000	11300
Starch industry	25600	2500	2800	3000	3200	3300	3400	3600	3800
salt industry	16300	1500	1800	2000	2100	2150	2200	2250	2300
Fish industry	36856	3386	3592	3960	4389	4784	5169	5638	5938
Production of food products to provide food for organized groups	41918	1873	2745	5374	6363	6363	6400	6400	6400
Total	777826	90233	94476	95997	96389	97620	98501	101827	102785
Index of the physical volume of investments in fixed capital of food industry sectors (percent)		103,1	102,7	101,8	102	101,2	100,9	101,3	102,2

Document overview

The Strategy for the Development of the Food and Processing Industry of Russia for the period up to 2020 was approved.

The purpose of this industry is to ensure a guaranteed and sustainable supply of the country's population with safe and high-quality food.

The state of the industry is analyzed, its main systemic problems and ways to solve them. The goals, objectives and timeframes for the implementation of the strategy have been determined.

Thus, by 2020 it is planned to implement more than 50 investment projects, including the construction of enterprises for the production of canned fruits and vegetables, bottling juices, drying and freezing vegetables. By the end of 2016, the production of canned fruits and vegetables should increase to 10,372 mub, canned tomatoes - 1,143 mub, canned fruit (including juices) - up to 8,136 mub.

As part of the development of the oil and fat industry in the Southern Federal District and the Volga Federal District, it is planned to build 2 new oil producing plants with a total capacity of 3 thousand tons of seed processing per day and reconstruct 12 existing ones.

Separate types of production and technological flows of the confectionery industry will be re-equipped with equipment that allows to produce products of high stable quality at the lowest cost. It is planned to build 5 confectionery factories with a capacity of 30-75 thousand tons of products per year and reconstruct and modernize 86 more.

For the development of food production to provide nutrition to certain categories of the population, the following is necessary. To increase the production of semi-finished products of varying degrees of readiness, ready meals and certain types of food products with desired properties by 5.9%. To put into operation up to 40 combines for the production of semi-finished products of varying degrees of readiness and ready meals.

APK news 06.02.2017 1054

Source: Ministry of Agriculture and Food of the Ryazan Region

At the leading enterprises of the food and processing industry in the region, work continues on the reconstruction and technical re-equipment of production.

IN LLC Agromolkombinat "Ryazansky" in 2016, an automatic filling and packaging line (Czech Republic) was installed for packing and packaging loose cottage cheese in bags with a capacity of 420 kg / h, work is underway to automate existing production, introduce modern technologies for water purification for technological purposes, modernize the boiler room, compressor room. In October 2016, the Finnish dairy company Valio placed an order for the production of ultra-pasteurized whipping cream with a fat content of 36% at the production facilities of Agromolkombinat Ryazansky LLC, which is used in the confectionery, baking industry and in public catering.

In 2016 in with. Turnovo, Shilovsky district, the construction of a new workshop for the production of long-term storage UHT milk was completed with the installation of a technological line with a capacity of 70 tons of finished product per day. Warehouses for storing finished products were expanded, a warehouse for storing supplies and packaging materials with an area of 720 m² was built, and capacities for engineering loads were increased.

In 2016 at the dairy in Vakinskoe Agro LLC Rybnovsky district mastered the newly introduced facilities for the production of milk and cream in a PET bottle. The technology for the production of pasteurized milk and cream was developed. Also in 2016, work was continued on the implementation of the second stage of the dairy plant's development prospects - an increase in milk processing up to 120 tons per day.

Trade and production complex "Synergy" in July 2016, the investment project “Construction of a deboning, packaging and storage facility for meat products” with a volume of 9000 tons/year of semi-finished products was implemented. As a result of the implementation of the above-mentioned project, new deboning, packing, packaging shops were created at the enterprise, an expedition-refrigerator was installed for storing meat products with different temperature regimes with a one-time storage capacity of more than 250 tons. Production shops equipped with high-tech equipment of imported and Russian production. The operated equipment allows to produce 50 tons of finished products per day. On this production a new range of products has been mastered - pork and beef in cuts, as well as products in marinade.

In the first half of 2016, a slaughterhouse for IP Timakova G.A. was put into operation in the Ryazhsky district. with a capacity of 0.40 thousand tons per year.

Ryazankhleb JSC continued modernization with automation production processes. The 2nd line for the production of small-piece products was put into operation. The vehicle fleet has been renewed, a methane gas filling complex (manufactured in Argentina) has been purchased. Today, the company, while maintaining the traditional recipe of basic products (Nareznoy, Borodinsky, Darnitsky long loaves), is developing its product line, focusing on the trend of shifting demand towards a variety of tastes and healthy nutrition (buckwheat buns, 8 cereals buns) .

OJSC "Novomichurinsky Khlebozavod" in 2016 increased the production of durable products by 25%.

RUDO-SOFT DRINKS LLC in 2016, a new line of non-carbonated soft drinks based on oatmeal with the addition of natural fruits, berries, and Jerusalem artichoke syrup was developed. The range of fruit and cereal desserts without sugar with the addition of Jerusalem artichoke syrup and various fillings has been expanded.

The capacities of implemented investment projects are being developed in the region LLC "ASTON Starch - Products" for the production of starch products and JSC "Ryazanzernoprodukt"- a large flour mill.

JSC "Ryazanzernoprodukt" expands the range of packaged baking flour with different quality characteristics. At the beginning of 2016, the production of 6 types of flour with a new packaging design was launched, including two types of products: special grinding flour for batter and self-rising.

Thanks to such systematic work to modernize production, food and processing industry enterprises of the region increased production and sales of their products by 1.4 billion rubles compared to 2015, reaching a final figure of 44.1 billion rubles.

Increase food production by 1.4 times with an average annual growth rate of 3.5-5% compared to 2010. The projected volumes of production of agricultural products and foodstuffs for most of their types will make it possible (taking into account permissible imports) to ensure the nutrition of the country's population in accordance with rational norms of food consumption.

The implementation of the main provisions of the Strategy requires the creation of the necessary conditions for the technical re-equipment of industry, the formation of a new technological order. And in this context, the development of innovative technologies and modern types of equipment becomes an indispensable imperative to achieve the goals.

The rational use of all types of agricultural resources subjected to storage and industrial processing at food industry enterprises should become the main direction of industrial development. The solution to this problem occupies a central place in the basic documents adopted by the government on the development of the agro-industrial complex. And how successfully it will be solved in the conditions of the country's membership in the Customs Union and the WTO will largely depend on the sustainable provision of the population with safe and high-quality food, as well as the level of competitiveness of the food and processing industries.

In the modern economy, to accelerate the innovative development of industries, various principles of organizing interaction between business, science and the state are used to increase the competitiveness of national producers. One of the forms that have become widespread in industrialized countries and based on the principles of public-private partnerships has been the development of technological platforms such as effective tool improving coordination and stimulating the interaction of various industries with the research and development sector, creating additional incentives for business representatives to invest in innovation.

Technological platform "Competitive food products: technologies for storage and processing of agricultural products 2013-2030 in the conditions of the WTO" (Storage and processing - 2030), developed by the Moscow State University of Technology and Management named after K.P. Razumovsky together with the Department of Storage and Processing

development of agricultural products of the Russian Academy of Agriculture is aimed at solving precisely these priority tasks.

The implementation of the technological platform programs will be achieved through the development of modern technologies for the storage and industrial processing of agricultural products, the creation of modern infrastructure and logistics for the delivery of food to the consumer, the development of a national quality control system based on the traceability of raw materials and food - this is the strategic reserve that Russia is obliged to use in the conditions growing threats and challenges from the global agri-food markets.

Today, Russia is losing its domestic market to foreign companies in a number of positions, not because we lack certain types of agricultural raw materials. The fact is that our technologies often lose to our competitors in terms of the depth of processing of raw materials, energy costs, the development of infrastructure and logistics for the distribution of finished products.

Taken together, these factors have a negative impact on the output of finished products, their quality, assortment and prices. At the same time, the price range of imported goods, taking into account the protectionist measures of exporting countries, provides them with a competitive advantage over Russian producers in the domestic food market.

Innovative storage and distribution systems, technologies for industrial processing and modern views The equipment included in the programs of the Technological Platform will allow us to comprehensively conduct the industrial processing of agricultural raw materials, achieving the maximum economic effect. It is due to this that we can ensure the dominant position of Russian producers in the agro-food market of the country.

The transfer of industries that produce socially significant food products (flour, cereals and bakery products, meat and dairy products, sugar, oil and fat and fruits and vegetables) to a zone of high profitability will create economic prerequisites for working on the principles of expanded reproduction. And this is a necessary condition for diversifying the economy and increasing its competitiveness.

The objective need to develop a technological platform is due to a number of reasons.

Firstly, at present, the volume of production of raw materials and food in Russia is insufficient to cover domestic needs, which forces us to import the missing resources in large volumes and, as a result, import dependence increases. In 2011, food imports reached $42 billion. In the structure of imports, the products of the meat and dairy industry have the largest share. In value terms, it amounted to $9.8 billion (25% of total imports). According to preliminary results, imports in 2012 exceeded $50 billion.

The second important factor is that against the backdrop of a high level of imports, our country is losing agricultural and food resources produced due to the lack of modern storage systems for raw materials and finished products. The fact is that at present Russia requires the storage of at least 180 million tons of food, including more than 90 million tons with the use of artificial cold, of which half is processed by cold.

The lack of modern storage systems, taking into account their territorial distribution, leads to significant losses of both raw materials and food when moving them “from field to counter”. In value terms, losses expert opinion specialists are estimated at 84-90 billion rubles. (Table 1).

The scale of agricultural production as a key factor in ensuring the viability of the country and its sovereignty requires the creation of modern technologies and equipment for its timely processing with minimal losses. Today, the annual volumes of processed raw materials are about 100 million tons, by 2020 they will exceed 130 million tons (Table 2).

The use of obsolete technologies and equipment at many industrial enterprises generates a large amount of secondary resources, which are often not involved in economic circulation and are discharged into the environment, violating the environment in the regions where enterprises operate (Table 3). The annual volumes of obtained secondary resources exceed 30 million tons.

Cardinal changes in the external environment associated with Russia's accession to the WTO and the formation of the Eurasian Economic Space create fundamentally new conditions for the functioning of the agri-food market, other conditions for competition for Russian food producers, especially in industries that produce socially significant

my food products. Imperfect technologies, obsolete types of equipment at many industrial enterprises, and an undeveloped infrastructure for the distribution of goods will hinder the economic growth of industry. As a result, the struggle for the domestic food market with transnational corporations will increase (Fig. 1).

Maintaining a dominant position in important segments of the food market, which determine the country's food security, lies in the plane of technological modernization of the production base of industry, new forms of organization and management of production. The creation of a new technological order in the industry on an innovative basis will ensure the comprehensive and waste-free processing of raw materials, and address environmental protection issues.

When developing the technological platform, basic documents were used to create the necessary socio-economic and institutional conditions for the implementation of the program activities of the platform.

The main targets for creating a technological platform:

Combining the efforts of business, education, science, the state, industry unions and associations to transfer to an innovative model of industrial development in order to create and implement competitive, energy and resource-saving and environmentally friendly technologies for storing and processing agricultural products under the WTO.

Key problems solved by the technology platform:

Creation of a modern system of storage and processing of agricultural products, infrastructure and logistics for the delivery of products to the consumer;

Development of innovative technologies and energy-saving equipment to modernize the industry and increase the competitiveness of national manufacturers;

Ensuring the safety and quality of agricultural raw materials and food products;

Production of a new generation of environmentally friendly food products that provide a rational consumption pattern;

Stimulation of research and development, support for scientific and technical activities,

Improving legal regulation in the food and processing industry.

Annual loss of raw materials and food

Table 1 on the way to the consumer

Types of storage of raw materials Annual production volumes, million tons Physical losses, % of procurement Economic losses, billion rubles

Underworking, storage and transshipment of grain 90.0-93.0 up to 10 24.0-26.0

Processing, storage and transportation of oilseeds 8.0-9.0 to 6.0 6.0-6.5

Processing, storage and transportation of sugar beet 28.0-35.0 to 11.0 5.0-7.0

Slaughter of livestock and primary processing and storage of meat 6.0-6.5 to 8.0 24.0-25.0

Primary processing and storage of milk 31.0-32.0 up to 4.0 9.5-11.0

Vegetables 12.5-13.0 to 30.0 4.0-5.5

Fruits, berries 4.5-5.0 up to 35.0 4.5-5.5

Potatoes 27.0-28.0 to 30.0 4.5-5.0

table 2

Annual volumes of agricultural raw materials (for industrial processing) required to achieve food security criteria in Russia, million tons

Agricultural raw materials 2011 2020

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IVANOVA VALENTINA NIKOLAEVNA, SEREGIN SERGEY NIKOLAEVICH - 2014

PRINCIPLES AND FEATURES OF THE TERRITORIAL LOCATION OF THE PRODUCTION BASE OF THE FOOD INDUSTRY IN RUSSIA

KASHIRINA OLGA NIKOLAEVNA, KOLONCHIN KIRILL VIKTOROVICH, SEREGIN SERGEY NIKOLAEVICH - 2012

On November 28-30, 2011, the International Industrial Academy (Moscow) hosted the International Conference "Modernization of the food industry in solving the problems of food security in Russia." Representatives of business, government agencies, regulatory organizations, investment companies and scientific institutions gathered to discuss the priority tasks related to the modernization of food production and develop a common strategy.

The conference was organized by:

· Ministry of Agriculture of the Russian Federation;

· Association of branch unions of agrarian and industrial complex "ASSAGROS";

· International Industrial Academy.

You can't survive without modernizing the agro-industrial complex

Accelerated technical modernization for the meat industry is a necessary condition for survival. According to E. Skrynnik, Minister of Agriculture of the Russian Federation, the Ministry of Agriculture of Russia attaches great importance to both the definition of the main guidelines for the branches of the agro-industrial complex, and their technical and technological re-equipment.

“Modernization is the most important component of the system for ensuring food security in Russia,” emphasized G. A. Gorbunov, Chairman of the Federation Council Committee on Agrarian Food Policy and the Fisheries Industry.

V. A. Butkovsky, Rector of the International Industrial Academy, drew the attention of those present to the state of the technical base of the processing industries - it is such that it is impossible to do without the technical re-equipment and reconstruction of existing industries, as well as the construction of new, highly efficient food enterprises based on innovative technologies, and this requires a favorable investment climate. According to his estimates, in general, more than half of food enterprises have a need for investments for modernization, despite the active receipt of Money in the industry recently - more than 200 billion rubles. annually.

“The modernization of agro-industrial production should solve one of the main problems today - increasing the competitiveness of national producers,” said S. N. Seregin, Deputy Director of the Department of the Ministry of Agriculture of the Russian Federation. In this regard, the role of the state should be strengthened. This is also evidenced by Foreign experience. Analytical estimates show that in order to prevent a decline in production and for the further development of the industry, state support is needed at the level of 80–90 billion rubles. annually".

Accession to the WTO is the driving force behind modernization

The meat sector of the agro-industrial complex has just begun its renewal. Investments in poultry farming have borne fruit - this industry was the first to reach the bar of internal self-sufficiency. The second should have been pig breeders, but life has made its own adjustments. From now on, meat processors will have to solve difficult issues that have accumulated over the years of reforming the economy in very difficult conditions. Now the industry will be influenced not only by internal factors, but also by macroeconomic processes, the most important of which, of course, is Russia's accession to the WTO. As you know, one of the main requirements of this community to its members is the rejection of customs and tariff regulation and a severe restriction of direct state assistance to agricultural producers.

“Pork production is at risk due to the abolition of the customs duty on the import of meat and its reduction to 5% on the import of live pigs under the WTO,” said S. V. Kiselev, head of the department of agroeconomics at Moscow State University. M. V. Lomonosov.

In such conditions, the investment attractiveness of the meat sector is reduced, which makes its products less competitive on the world market. On the other hand, the conditions of the WTO, as well as the Customs Union, encourage Russian manufacturers to increase their competitiveness.

“The complexity and scale of the tasks facing the agro-industrial complex require a new quality of management at all levels of the complex, the targeted allocation of funds from the state budget within the framework of sectoral programs,” said S. N. Seregin, “and only the concentration of joint efforts on priority areas on the basis of private-public partnership can provide a solution to industry problems and reduce Russia's import dependence.

Modernization is a food security factor

According to S. N. Seregin, at present, the processing industries of the agro-industrial complex show a steady development trend. Statistics show that in 2010 the production index was 106.4%, investments in the food industry reached 142.2 billion rubles, and the share of unprofitable enterprises decreased to 24.9%.

Russia began to export food products and raw materials for them: in 2010, 42 thousand tons of meat (in the form of raw materials and products) were sold in the amount of $36.2 million. This does not mean that our country has reached the level of self-sufficiency (in 2010 . was imported food and agricultural raw materials in the amount of 36.4 billion dollars). In 2011, 6–6.5 million tons of meat raw materials were required to achieve the criteria for food security in Russia, and by 2020 the required volume of meat resources will increase to 9–10.5 million tons, and at least 85% of this amount will have to be produced within the country.

A. B. Lisitsyn, Director of the All-Russian Research Institute of the Meat Industry named after V.I. V. M. Gorbatov, analyzing the possibility of issuing such a volume meat products, identified the main factors for the growth of food production: internal (development of the raw material base, industry science, market infrastructure, modernization of production, the formation of modern development institutions, the growth of real incomes of the population) and external (protectionist state policy to protect the national agri-food market, favorable conditions for entry into WTO, participation in the international division of labor, promotion of exports of agricultural raw materials and foodstuffs).

Long-term modernization scenarios, according to A. B. Lisitsyn, can be as follows:

1. Modernization from above. In this case, the main investments will be made at the expense of public funds. As a result, economic growth may reach 1-2% per year, and GDP per capita - 25-30 thousand dollars.

2. Cardinal shifts in the economy. They can occur as a result of reforming the political system, carrying out fundamental changes in the economic and social spheres. Then GDP per capita will probably grow to 35-36 thousand dollars.

3. Modernization from below. This option assumes a gradual evolutionary development, liberalization of the economy and an increase in business activity.

New directions - new opportunities

In the meat industry, A. B. Lisitsyn identified two promising areas: biotechnological and nanotechnological. According to experts' forecasts, by 2030, 50% of all agricultural products will be produced in the world using biotechnology. For the meat industry, this means improving the technological characteristics of raw materials, their formation during the life of animals, reducing the duration of the technological process, and the possibility of directed accumulation of nutrients that promote health.

We must not forget that new technologies are also risks. Therefore, when introducing them, it is necessary to strengthen the control of production safety. In EU countries, the manufacturer of meat products is obliged to trace the origin of the raw materials with which he works. In Russia, limiting the entry of low-quality products to the domestic market after joining the WTO will be regulated by the requirements provided for in the Technical Regulations (HACCP system, traceability of origin, safety indicators), as well as those that apply to traditional products in national standards (GOST).

Another task for meat product manufacturers is to reduce losses during storage, processing and transportation. According to A. B. Lisitsyn, at present, up to 3.3% of the mass of meat raw materials and up to 6.3% of meat products are lost only as a result of shrinkage. And if we also count the damage from the fact that technologies for processing by-products of slaughter have not been introduced at primary processing enterprises, then the numbers of losses in the meat industry will increase many times over.

“The modernization of industry,” says A. B. Lisitsyn, “is not only the development and implementation of new equipment, it also includes other areas: the organization of an integrated system (along the entire chain of processing, transportation and storage of raw materials and finished products) quality control and security; creation of new generation products based on biotechnologies and nanotechnologies; introduction of end-to-end technologies with a closed processing cycle and reduction of raw material losses, as well as nutrient-saving technologies; providing all products with packaging that preserves its quality and safety; formation of a modern infrastructure for transportation and logistics, as well as a social catering system”.

Are there practical examples?

Yu. F. Ovodkov, Deputy Minister of Agriculture and Food of the Ryazan region, cited data confirming that agricultural producers need state support right now. According to the programs for the development of the food and processing industry of the Ryazan region adopted by the Ministry, in 2011 the total investment in this industry amounted to 1,800 million rubles, according to preliminary estimates, and the volume of livestock and poultry production reached 79.6 thousand tons (in live weight) . Eight mega-farms are already operating in the region and seven more large livestock enterprises are being built. In total, 19 investment projects are currently being implemented on Ryazan land. As a result, by 2014 it is planned to increase the production of livestock and poultry up to 108 thousand tons in live weight.

Thus, state support is necessary for our food industry so that its products can adequately compete on foreign market and that the consequences of joining the WTO do not lead to the collapse of the industry. The business community and authorities should act together, because food production is the most important factor in state food security.