title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² ÑÐ°Ñ ÑÐ°Ð·Ð»Ð¸ÑÐ½Ð¾Ð¹ ÑÑÐµÐ¿ÐµÐ½Ð¸ ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ð¸ Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹, Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÑ Ð½Ð° ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÐ¿ÐµÑÐ¸Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°Ð½Ð½ÑÑ ÐºÐ¾Ð¼Ð¼ÐµÑÑÐµÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¹
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: Comparative assessment of the consumer properties of tea of various degrees of fermentation and the development of recommendations aimed at improving the range of specialized commercial enterprises
Creators: name: Ð¡Ð°Ð²Ð¸Ð½Ð°, ÐÑÐµÐ½Ð¸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: 2021
Subjects: ÑÐ°Ð¹
ÑÐµÑÐ¼ÐµÐ½ÑÐ°ÑÐ¸Ñ
ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° ÑÐ°Ñ
ÑÐ°Ð¹Ð½Ð°Ñ ÑÐµÑÐµÐ¼Ð¾Ð½Ð¸Ñ
Ð½Ð°ÑÑÐ¾Ð¹ ÑÐ°Ñ
Ñea
fermentation
properties of tea
tea ceremony
tea nostrum

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description: This work is devoted to the evaluation of consumer properties of goods and the development of proposals for improving its range in a retail outlet. Tasks that were solved during the research: 1. To consider the factors affecting the consumer properties of the product, and determine the requirements for its quality. 2. Carrying out a comparative assessment of the quality of goods from different manufacturers, with a reasonable choice of samples and research methods. 3. Recommendations on the selection of goods for consumers and trading enterprises based on an analysis of the results of research on samples have been developed. 4. To analyze the actual range of goods of the retail trade enterprise and, based on the data on the study of consumer preferences, develop proposals for its improvement. The studies were carried out on the basis of consumer goods examination laboratories of the Higher School of Service and Trade. Work methods: (list the main ones). The research was carried out on the basis of the laboratory for the examination of consumer goods of the Higher School of Economics. The paper uses standard and generally accepted methods of research in commodity science: determination of humidity, content of extractive and water-soluble substances, determination of the content of tannins and caffeine. Based on the analysis of the assortment of the retail trade enterprise, recommendations aimed at its improvement are formulated. It was determined that the majority of consumers choose tea products based on price and quality. Therefore ,in order to improve the range and increase sales, manufacturers need to make a proportional price-quality ratio. After conducting a study to determine the quality of tea taken in specialized stores, it was determined that each sample meets the requirements stated in GOST. The price of such tea is slightly higher than in retail chains, but buying products in specialized stores, we will be sure of the authenticity of the quality of tea.