CHALLENGES AND PROSPECTS FOR THE MEAT PRODUCTS MARKET IN COUNTRIES WITH DIFFERENT LEVELS OF SOCIO-ECONOMIC DEVELOPMENT
DOI:
https://doi.org/10.31073/foodresources2022-19-24Keywords:
meat products, bovine meat, ovine meat, pig meat, poultry meat, world market of meat products, world meat production, meat export, world meat consumptionAbstract
Subject of research. The world market of meat products in countries with different levels of socio-economic development. Purpose. Investigate the peculiarities of the functioning of the world market of meat products in countries with different levels of socio-economic development, to determine its main challenges and prospects that are facing it. Methods. To achieve the goal of the research, general scientific and special methods were used: dialectical, systemic generalization, economic-statistical – for processing and analyzing statistical data; graphical and tabular – for visualization and generalization of research results; abstract and logical – for formulating conclusions. Results. The largest producers and exporters of meat in general, as well as by types of meat separately, were analyzed. A significant gap in the level of meat consumption per person per year between different countries was determined. Factors influencing global meat consumption were analyzed. The peculiarities of meat production and consumption in countries with different levels of socio-economic development were studied. It was determined that in developed countries there is a steady demand for more expensive types of food, in developing countries there is an actively growing demand, in the least developed countries there is a small demand due to the extremely low ability to provide themselves with food. The main challenges and prospects for the market of meat products in countries with different levels of socio-economic development were determined. Scope of research results. The research results have a scientific and practical nature and can be used by scientists in further studies of the world market of meat products. They can serve as a source of reference information and be used by economists, specialists of food and processing industry enterprises, specialists of authorities, researchers, teachers, graduate students and students of higher educational institutions.
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