VALUE CHAIN FORMATION IN CHEESE-MAKING INDUSTRY: METHODOLOGY AND PRACTICE
Abstract
The article is devoted to the study of the formation of the value chain (value added) in the cheese-making industry. In the context of limited resources, the creation of cooperative linkages in the form of a value chain is seen as an instrument for economic growth and development of economic actors participating in the chain. In work the authors investigated the factors influencing the process of formation of the value creation chain, the distribution of value added between all participants of the chain is analyzed, the value and structure of the added value formed in the production of cheese are estimated.Downloads
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References
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