Theoretical bases of stability of development of integratsii in the myasoproduktovy complex of the region

The article analyzes the results of the development of various types of integrated formations that are widely used in the meat and food complex of the North-West Federal District. The main sustainability criteria for the development of an integrated formation are established. The results of the study showed that the IF can react flexibly to changes in market conditions and demand, technological innovations, and be closer in terms of competitiveness of products to the world level

Keywords: sustainability integration process, the integrated formation, meat and product sub-sub, types AG-reformirovania, a grocery chain, economies of scale, concentration, profitability


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