ASSESSMENT OF THE STATE AND PROVISION OF FINANCIAL STABILITY OF INNOVATION-INVESTMENT DEVELOPMENT OF THE FOOD INDUSTRY
DOI:
https://doi.org/10.31073/foodresources2019-13-23Keywords:
food industry, innovation and investment activity, sustainable development, financing efficiency, credit interest rateAbstract
Subject of research– the innovation-investment activity of the food industry of Ukraine. Purpose of work – to assess the current state, determine the directions and means of stable innovation and investment development of the food industry, identify the prerequisites and factors that impede its stable growth. Research methods. The methods of statistical analysis and modeling were used in the study: correlation-regression analysis – to determine the impact of investments on the profitability of the activity; methods of financial analysis – to study the basic conditions for ensuring a stable innovation and investment development of the food industry. The calculations are made on the basis of data of the State Statistics Service of Ukraine. Novelty research. The author's development is a methodology for evaluating the financial stability of the innovation-investment development of the food industry, which, unlike the existing ones, allows to quantify the amplitude and dynamics of development, the impact of investment resources on the profitability of the activity, the optimum NBU discount rate, capital structure and return on equity. Research results. The criteria and conditions for stability of innovation and investment development of the food industry are determined. The potential of solvency of the innovation-investment development of the food industry and the efficiency of the use of funds have been evaluated. The effectiveness of regulation of credit interest rates to ensure innovation and investment development of the food industry has been investigated. It is found out that for stable innovation and investment development of the food industry it is necessary to optimize the NBU discount rate, reduce the share of borrowed funds in the financial portfolio (the optimal ratio of own and borrowed funds should be at the level of 35% and 65% respectively) and increase the return on equity enterprises up to 25%. Scope of results. The results obtained can be used in further scientific studies of current problems of innovation and investment activity of food industry enterprises and in the development of recommendations for public authorities
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https://doi.org/10.31073/foodresources2019-13-23
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