title: ÐÐ½Ð°Ð»Ð¸Ð· Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ², Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ¾ÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ¾Ð¼Ð°ÑÐ¾Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¸ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸
title: Ð²ÑÐ¿ÑÑÐºÐ½Ð°Ñ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð°Ñ ÑÐ°Ð±Ð¾ÑÐ° Ð±Ð°ÐºÐ°Ð»Ð°Ð²ÑÐ°
titleType: Subtitle
title: Analysis of consumer properties, assessment of the quality of sauces based on tomato products and the formation of their range in a retail trading enterprise
Creators: name: Ð Ð¾Ð¼Ð°Ð½Ð¾Ð²Ð°, Ð¡Ð¾ÑÑÑ
Publisher: name: Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³ÑÐºÐ¸Ð¹ Ð¿Ð¾Ð»Ð¸ÑÐµÑÐ½Ð¸ÑÐµÑÐºÐ¸Ð¹ ÑÐ½Ð¸Ð²ÐµÑÑÐ¸ÑÐµÑ ÐÐµÑÑÐ° ÐÐµÐ»Ð¸ÐºÐ¾Ð³Ð¾
Year: 2022
Subjects: Ð°Ð½Ð°Ð»Ð¸Ð· Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ²
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐ¾ÑÑÐ¾Ð² Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ ÑÐ¾Ð¼Ð°ÑÐ¾Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² Ð¸ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½Ð¾Ð¼ ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¼ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¸
analysis of consumer properties
assessment of the quality of sauces based on tomato products and the formation of their range in a retail trading enterprise

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description: The purpose of the graduate qualification work is to study the commodity characteristics, assess the quality of sauces based on tomato products and the study of the peculiarities of the formation of the product offer in the consumer market of St. Petersburg.Five most popular trademarks of ketchup were chosen as samples of research. In this work the analysis of ketchup market was carried out. During the analysis the directions of development and formation of ketchup assortment have been revealed. The comparative analysis of ketchup, presented on consumer market of St.-Petersburg has been done.1. To consider factors influencing the consumer properties of ketchup and determine the requirements for its quality, safety, labeling and packaging.2. To carry out a comparative evaluation and monitoring of the quality of ketchup from different manufacturers, select samples and research methods.3. o identify the preferences of consumers when buying ketchup using the method of sociological survey.4. To analyze the structure of the ketchup assortment in TP Â«PerekryostokÂ» and on the basis of data on the study of consumer preferences to develop proposals for its improvement. The research was conducted on the basis of the laboratory of consumer goods examination of the Higher School of Social Sciences and Technology. We used standard and generally accepted in commodity science research methods: assessing the quality of packaging and labeling, organoleptic and physical-chemical methods of quality assessment used in commodity science. Using these methods it is possible to determine the adulteration of products, to give a complete description and evaluation of the quality of the product.