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Ð°Ñ Ð¸ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ðµ ÐµÐ³Ð¾ 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 tea and the formation of its assortment in the retail trade enterprise
Creators: name: Ð¡Ð°Ð»ÑÐ½Ð¸ÐºÐ¾Ð²Ð°, Ð¡Ð¾ÑÐ¸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: ÑÐµÑÐ½ÑÐ¹ ÑÐ°Ð¹
ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÐ¹ Ð°Ð½Ð°Ð»Ð¸Ð·
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
ÐºÐ°ÑÐµÑÑÐ²Ð¾
ÑÐ¸ÑÐµÑÑÐ¾ÑÑÐºÐ°Ñ Ð¾ÑÐµÐ½ÐºÐ°
ÑÑÐ½Ð¾Ðº ÑÐ°Ð¹Ð½Ð¾Ð¹ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¸Ð¸
black tea
comparative analysis
assortment
quality
titestor evaluation
tea products market

description: ÐÐ±ÑÐµÐºÑÐ¾Ð¼ ÑÐ°Ð±Ð¾ÑÑ ÑÐ²Ð»ÑÐµÑÑÑ ÑÐµÑÐ½ÑÐ¹ ÑÐ°Ð¹. ÐÑÐµÐ´Ð¼ÐµÑ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ðµ ÑÐ²Ð¾Ð¹ÑÑÐ²Ð° ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐ°Ñ, ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ð° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐ°Ñ Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð· Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐ°Ñ. Ð¦ÐµÐ»ÑÑ Ð²ÑÐ¿ÑÑÐºÐ½Ð¾Ð¹ ÐºÐ²Ð°Ð»Ð¸ÑÐ¸ÐºÐ°ÑÐ¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐ°Ð±Ð¾ÑÑ Ñ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ÐµÑÐ½Ð¾Ð³Ð¾ ÑÐ°Ñ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ñ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð². ÐÐ°Ð´Ð°ÑÐ¸, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐµÑÐ°Ð»Ð¸ÑÑ Ð² ÑÐ¾Ð´Ðµ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ: ÑÐ°ÑÑÐ¼Ð¾ÑÑÐµÑÑ ÐºÐ»Ð°ÑÑÐ¸ÑÐ¸ÐºÐ°ÑÐ¸Ñ ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐ°Ñ Ð¸ ÐµÐ³Ð¾ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ, ÑÐ°ÐºÑÐ¾ÑÑ, ÑÐ¾ÑÐ¼Ð¸ÑÑÑÑÐ¸Ðµ Ð¸ ÑÐ¾ÑÑÐ°Ð½ÑÑÑÐ¸Ðµ ÐºÐ°ÑÐµÑÑÐ²Ð¾; Ð¿ÑÐ¾Ð²ÐµÑÑÐ¸ Ð¾ÑÐµÐ½ÐºÑ ÐºÐ°ÑÐµÑÑÐ²Ð°Â ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐ°ÑÂ Ð¸ Ð¿ÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑÂ ÑÑÑÑÐºÑÑÑÑ ÐµÐ³Ð¾Â Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐµ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð² ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ â Ð¾ÑÐ³Ð°Ð½Ð¾Ð»ÐµÐ¿ÑÐ¸ÑÐµÑÐºÐ¸Ðµ Ð¸ ÑÐ¸Ð·Ð¸ÐºÐ¾-ÑÐ¸Ð¼Ð¸ÑÐµÑÐºÐ¸Ðµ. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÐ°Ð±Ð¾ÑÑ Ð¾Ð¿ÑÐµÐ´ÐµÐ»ÐµÐ½Ñ Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð°, Ð¿ÑÐ¸Ð²ÐµÐ´ÐµÐ½Ð° ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ ÑÐ°ÑÐ°ÐºÑÐµÑÐ¸ÑÑÐ¸ÐºÐ° Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð· Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐ°Ñ. ÐÑÑÐ¾Ð´Ñ Ð¸Ð· ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² ÑÐ°Ð±Ð¾ÑÑ ÑÐ´ÐµÐ»Ð°Ð½Ñ ÑÐ»ÐµÐ´ÑÑÑÐ¸Ðµ Ð²ÑÐ²Ð¾Ð´Ñ: ÐÑÐµ Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÐµ Ð¾Ð±ÑÐ°Ð·ÑÑ ÑÐµÑÐ½Ð¾Ð³Ð¾ ÑÐ°Ñ Ð¿Ð¾Ð»Ð½Ð¾ÑÑÑÑ ÑÐ¾Ð¾ÑÐ²ÐµÑÑÑÐ²Ð¾Ð²Ð°Ð»Ð¸ ÑÑÐµÐ±Ð¾Ð²Ð°Ð½Ð¸ÑÐ¼ Ð¼Ð°ÑÐºÐ¸ÑÐ¾Ð²ÐºÐ¸. ÐÐ¾ Ð¸ÑÐ¾Ð³Ð°Ð¼ ÑÐ¸ÑÐµÑÑÐµÑÑÐºÐ¾Ð¹ Ð¾ÑÐµÐ½ÐºÐ¸ Ð±ÑÐ»Ð¾ Ð²ÑÑÐ²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð¾Ð±ÑÐ°Ð·ÐµÑ ÑÐ°Ñ Â«Daily JoÂ» Ð¸Ð¼ÐµÐµÑ ÑÐ¾ÑÐ¾ÑÐ¸Ð¹ Ð²Ð¸Ð´, Ð³Ð»ÑÐ±Ð¾ÐºÐ¸Ð¹ Ð²ÐºÑÑ Ð½Ð°ÑÑÐ¾Ñ, Ð½ÐµÐ¶Ð½ÑÐ¹ Ð°ÑÐ¾Ð¼Ð°Ñ Ð¸ ÑÐ¾ÑÐ¾ÑÐ¸Ð¹ ÑÐ°Ð¹Ð½ÑÐ¹ Ð»Ð¸ÑÑ, Ð° Ð¾Ð±ÑÐ°Ð·ÐµÑ Â«ÐÑÐ°ÑÐ½Ð¾Ð´Ð°ÑÑÐºÐ¸Ð¹ ÑÐ±Ð¾ÑÂ» Ð¿Ð¾Ð»ÑÑÐ¸Ð» Ð½ÐµÐ³Ð°ÑÐ¸Ð²Ð½ÑÐµ Ð¾ÑÐ·ÑÐ²Ñ Ð¾Ñ ÑÐºÑÐ¿ÐµÑÑÐ¾Ð²: Ð¾ÑÑÑÑÑÑÐ²Ð¸Ðµ Ð²ÐºÑÑÐ°, ÑÐ°ÑÐ°ÐºÑÐµÑÐ½Ð¾Ð³Ð¾ Ð´Ð»Ñ ÑÐ°Ñ Ð¸ Ð±Ð¾Ð»ÑÑÐ¾Ðµ ÐºÐ¾Ð»Ð¸ÑÐµÑÑÐ²Ð¾ ÐºÑÐ¾ÑÐºÐ¸ Ð¸ Ð¾Ð´ÐµÑÐµÐ²ÐµÐ½ÐµÐ»ÑÑ ÑÐ°ÑÑÐ¸Ñ. ÐÐ½Ð°Ð»Ð¸Ð· Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð¿Ð¾ÐºÐ°Ð·Ð°Ð», ÑÑÐ¾ Ð¾Ð½ Ð½ÐµÐ´Ð¾ÑÑÐ°ÑÐ¾ÑÐ½Ð¾ Ð¿Ð¾Ð»Ð½ÑÐ¹ Ð¿Ð¾ ÑÑÐ°Ð²Ð½ÐµÐ½Ð¸Ñ Ñ Ð´ÑÑÐ³Ð¸Ð¼Ð¸ ÐºÑÑÐ¿Ð½ÑÐ¼Ð¸ ÑÐµÑÑÐ¼Ð¸, ÑÐ°Ðº ÐºÐ°Ðº Ð² Ð¸ÑÑÐ»ÐµÐ´ÑÐµÐ¼ÑÑ ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÑ Ð¿ÑÐ¸ÑÑÑÑÑÐ²Ð¾Ð²Ð°Ð»Ð¸ ÑÑÐ¿ÐµÑÐ¼Ð°ÑÐºÐµÑÑ, ÐºÐ¾ÑÐ¾ÑÑÐµ Ð¸Ð¼ÐµÐµÑ Ð¼ÐµÐ½ÐµÐµ Ð³Ð»ÑÐ±Ð¾ÐºÐ¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ.Â 
description: The object of the work is black tea.Subject of research: consumer properties of black tea, examination of the quality of black tea and analysis of the assortment of black tea. The purpose of the final qualifying work is a comparative assessment of the consumer properties of black tea based on the examination of the quality of the studied samples. Tasks that were solved in the course of the study: to consider the classification of black tea and its range, factors that form and maintain quality; assess the quality of black tea and analyze the structure of its assortment. The work used standard research methods in commodity science - organoleptic and physic-chemical. As a result of the work, quality indicators are determined, a comparative description and analysis of the range of black tea are given.Based on the results of the work, the following conclusions were drawn: All studied samples of black tea fully complied with the labeling requirements. According to the results of the tester evaluation, it was revealed that the sample of the Daily Jo tea has a good appearance, a deep taste of the infusion, a delicate aroma and a good tea leaf, and the sample of the Krasnodar Collection received negative feedback from experts: the lack of taste characteristic of tea and a large amount crumbs and woody particles. The analysis of the assortment of trade enterprises showed that it is not complete enough compared to other large networks, since there were supermarkets in the studied trade enterprises that have a less deep assortment.