title: Ð¤Ð¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ², Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð²ÑÑÐ²Ð»ÐµÐ½Ð¸Ðµ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ Ð² ÑÐµÐ³Ð¼ÐµÐ½ÑÐµ ÑÑÐ½ÐºÐ° Ð¸ÐºÐ¾ÑÐ½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑ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: Formation of consumer properties, quality assessment, and identification of consumer preferences in the caviar market segment
Creators: name: Ð©ÐµÑÐ±Ð°Ðº, Ð¡ÐµÑÐ³ÐµÐ¹
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: 2021
Subjects: Ð¸ÐºÑÐ°
ÑÑÐ½Ð¾Ðº
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ñ
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
caviar
market
range
consumer preferences
quality assessment

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description: This work is devoted to the analysis of the assortment of the retail trade enterprise, the identification of consumer preferences in the segment of the caviar products market, and the assessment of its quality. 1. Consider the commodity characteristics of caviar products, as well as the factors that form and maintain the quality of caviar. 2. Conduct a marketing analysis to determine consumer preferences when choosing caviar products. 3. Make an analysis of the assortment of caviar products in the retail trade enterprise "Azbuka Vkusa". 4. Analyze the labeling and assess the quality of salmon caviar in terms of organoleptic and physicochemical indicators. The studies were carried out based on the laboratory for the examination of consumer goods of the Higher School of Economics and Technology. The work used standard and generally recognized research methods in commodity science: sociological, organoleptic, physicochemical, and expert. Based on the data of marketing research, it was found that the most important factors when buying caviar products are the price and composition of the product, followed by the packaging and trademark. The marking of the investigated caviar samples complied with the requirements of the normative and technical documentation, except for samples â 1 and â 3, for which the product grade was not indicated. According to the results of the organoleptic assessment, it was established that the caviar of the Putin trademark received the maximum number of points. As a result of determining the physicochemical parameters, all caviar samples met the requirements of the standard, except for samples â 1, â 2, and â 4, which had deviations in the content of sodium chloride. Analysis of the activity of the enterprise "Azbuka Vkusa" showed that the enterprise is constantly developing and updating the range of caviar products.