AREAS OF IMPROVEMENT
OF INSTITUTIONAL ENVIRONMENT OF FORMATION OF REGIONAL MARKETS AND FOOD
Introduction: Nowadays more and
more attention is being paid to the development of innovative enterprises,
which calls for further innovation, research and development, implementation of
innovative programs. Hence, special attention should be paid to the improvement
of management technologies and control of innovative activities of the
enterprise. Aims and Objectives: To
study the basic institutional characteristics, risks, factors, operation and
development of food markets, issues of formation, implementation and
effectiveness of the elements of the institutional environment. Methods: Systematic and structural
method, method of grouping. Results:
The most important factor in improvement of institutional environment of the
regional food market is state regulation. The main functions of the organs of
state regulation and control of food complex at the regional level should be:
creation of institutional, legal, informational and other prerequisites for
economic activities; creation and implementation of a system of economic
standards to regulate the food and land markets in the region for the benefit
of manufacturers as well as consumers; management of an effective and efficient
network of market infrastructure; realization of a focused social, scientific,
technological and food policies at the regional level; monitoring of the use of
agricultural land to preserve its fertility; organization of quarantine,
sanitary, environmental, veterinary and plant pathology control, ensuring
reliable control of state property. Conclusion:
Government regulation should be tailored to one of the basic principles – full
economic self-management of all legal forms.
Keywords: region, regional
food market, regional food market space, potential of the regional food market,
modernization, strategy, integration, institutional risks.
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