title: Ð¡ÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð°Ñ Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÑ Ð¸Ñ Ð·Ð°Ð²ÑÑÐ°ÐºÐ¾Ð² Ð¸ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐºÐ° ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¹ Ð¿Ð¾ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸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: Comparative assessment of the quality of breakfast cereals and development of recommendations for the formation of the assortment in the retail trade enterprise
Creators: name: ÐÐ¾ÑÐµÐµÐ²Ð°, ÐÐ»Ð¸Ð·Ð°Ð²ÐµÑÐ°
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ÑÑ Ð¸Ðµ Ð·Ð°Ð²ÑÑÐ°ÐºÐ¸
Ð¾ÑÐµÐ½ÐºÐ° ÐºÐ°ÑÐµÑÑÐ²Ð°
ÑÑÐ½Ð¾Ðº
Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ
Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»Ð¸
breakfast cereals
quality assessment
market
assortment
consumers

description: Ð¦ÐµÐ»Ñ ÑÐ°Ð±Ð¾ÑÑ â Ð¸Ð·ÑÑÐµÐ½Ð¸Ðµ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°, Ð¿ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ðµ ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½Ð¾Ð¹ Ð¾ÑÐµÐ½ÐºÐ¸ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÑÐ¸Ñ Ð·Ð°Ð²ÑÑÐ°ÐºÐ¾Ð² ÑÐºÑÑÑÑÐ·Ð¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸, ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð² ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ ÑÐµÑÑÑ Ð³Ð¾ÑÐ¾Ð´Ð° Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ð°. 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: 1. Ð Ð°ÑÑÐ¼Ð¾ÑÑÐµÑÑ ÑÐ°ÐºÑÐ¾ÑÑ, ÐºÐ¾ÑÐ¾ÑÑÐµ ÑÐ¾ÑÐ¼Ð¸ÑÑÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð¾ ÑÑÑÐ¸Ñ Ð·Ð°Ð²ÑÑÐ°ÐºÐ¾Ð²; 2. ÐÑÐ¾Ð²ÐµÑÑÐ¸ ÑÑÐ°Ð²Ð½Ð¸ÑÐµÐ»ÑÐ½ÑÑ Ð¾ÑÐµÐ½ÐºÑ ÐºÐ°ÑÐµÑÑÐ²Ð° ÑÑÑÐ¸Ñ Ð·Ð°Ð²ÑÑÐ°ÐºÐ¾Ð² ÑÐ°Ð·Ð½ÑÑ Ð¿ÑÐ¾Ð¸Ð·Ð²Ð¾Ð´Ð¸ÑÐµÐ»ÐµÐ¹, Ñ Ð¾Ð±Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸ÐµÐ¼ Ð²ÑÐ±Ð¾ÑÐ° Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð² Ð¸ Ð¼ÐµÑÐ¾Ð´Ð¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹; 3. Ð Ð°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð¿Ð¾ Ð²ÑÐ±Ð¾ÑÑ ÑÑÑÐ¸Ñ Ð·Ð°Ð²ÑÑÐ°ÐºÐ¾Ð² Ð´Ð»Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÐµÐ¹ Ð¸ ÑÐ¾ÑÐ³Ð¾Ð²ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸Ð¹ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐ¾Ð² Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ð¹ Ð¾Ð±ÑÐ°Ð·ÑÐ¾Ð²; 4. ÐÑÐ¾Ð°Ð½Ð°Ð»Ð¸Ð·Ð¸ÑÐ¾Ð²Ð°ÑÑ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½Ñ ÑÑÑÐ¸Ñ Ð·Ð°Ð²ÑÑÐ°ÐºÐ¾Ð², ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼ÑÑ Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÑ Ð² Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ðµ Ð¸ Ð½Ð° Ð¾ÑÐ½Ð¾Ð²Ðµ Ð´Ð°Ð½Ð½ÑÑ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ Ð¿ÑÐµÐ´Ð¿Ð¾ÑÑÐµÐ½Ð¸Ð¹ ÑÐ°Ð·ÑÐ°Ð±Ð¾ÑÐ°ÑÑ Ð¿ÑÐµÐ´Ð»Ð¾Ð¶ÐµÐ½Ð¸Ñ Ð¿Ð¾ ÑÐ¾ÑÐ¼Ð¸ÑÐ¾Ð²Ð°Ð½Ð¸Ñ Ð¸Ñ Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ°. ÐÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ Ð¿ÑÐ¾Ð²Ð¾Ð´Ð¸Ð»Ð¸ÑÑ Ð½Ð° Ð±Ð°Ð·Ðµ Ð»Ð°Ð±Ð¾ÑÐ°ÑÐ¾ÑÐ¸Ð¸ ÑÐºÑÐ¿ÐµÑÑÐ¸Ð·Ñ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ¾Ð²Ð°ÑÐ¾Ð² ÐÐ¨Ð¡Ð¸Ð¢. Ð ÑÐ°Ð±Ð¾ÑÐµ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·Ð¾Ð²Ð°Ð½Ñ ÑÑÐ°Ð½Ð´Ð°ÑÑÐ½ÑÐµ Ð¸ Ð¾Ð±ÑÐµÐ¿ÑÐ¸Ð·Ð½Ð°Ð½Ð½ÑÐµ Ð² ÑÐ¾Ð²Ð°ÑÐ¾Ð²ÐµÐ´ÐµÐ½Ð¸Ð¸ Ð¼ÐµÑÐ¾Ð´Ñ Ð¸ÑÑÐ»ÐµÐ´Ð¾Ð²Ð°Ð½Ð¸Ñ. Ð ÑÐµÐ·ÑÐ»ÑÑÐ°ÑÐµ ÑÑÑÐ°Ð½Ð¾Ð²Ð»ÐµÐ½Ð¾, ÑÑÐ¾ Ð½Ð°Ð¸Ð±Ð¾Ð»ÐµÐµ Ð²ÑÑÐ¾ÐºÐ¸Ð¼Ð¸ Ð·Ð½Ð°ÑÐµÐ½Ð¸ÑÐ¼Ð¸ Ð¿Ð¾ÑÑÐµÐ±Ð¸ÑÐµÐ»ÑÑÐºÐ¸Ñ ÑÐ²Ð¾Ð¹ÑÑÐ² Ð¾Ð±Ð»Ð°Ð´Ð°ÐµÑ ÑÐ¾Ð²Ð°Ñ, ÑÐ¾ÑÐ³Ð¾Ð²Ð¾Ð¹ Ð¼Ð°ÑÐºÐ¸ Â«ÐÑÐ±ÑÑÐ¾Ð²Ð¾Â», Ð¸Ð·Ð³Ð¾ÑÐ¾Ð²Ð»ÐµÐ½Ð½ÑÐ¹ Ð² Ð Ð¾ÑÑÐ¸Ð¸. Ð¡Ð¾ÑÑÐ°Ð² ÑÑÑÐ¸Ñ Ð·Ð°Ð²ÑÑÐ°ÐºÐ¾Ð² Ð¾ÐºÐ°Ð·ÑÐ²Ð°ÐµÑ Ð²Ð»Ð¸ÑÐ½Ð¸Ðµ Ð½Ð° Ð¿Ð¾ÐºÐ°Ð·Ð°ÑÐµÐ»Ð¸ ÐºÐ°ÑÐµÑÑÐ²Ð° Ð¸ Ð¿Ð¸ÑÐµÐ²ÑÑ ÑÐµÐ½Ð½Ð¾ÑÑÑ. ÐÐ»Ñ Ð¿Ð¾Ð²ÑÑÐµÐ½Ð¸Ñ Ð¿Ð¸ÑÐµÐ²Ð¾Ð¹ ÑÐµÐ½Ð½Ð¾ÑÑÐ¸ Ð² ÑÐ¾ÑÑÐ°Ð²Ðµ Ð¿ÑÐ¾Ð´ÑÐºÑÐ¾Ð² ÑÐºÑÑÑÑÐ·Ð¸Ð¾Ð½Ð½Ð¾Ð¹ ÑÐµÑÐ½Ð¾Ð»Ð¾Ð³Ð¸Ð¸ Ð¸ÑÐ¿Ð¾Ð»ÑÐ·ÑÑÑ Ð²Ð¸ÑÐ°Ð¼Ð¸Ð½Ð½Ð¾-Ð¼Ð¸Ð½ÐµÑÐ°Ð»ÑÐ½ÑÐµ ÐºÐ¾Ð¼Ð¿Ð»ÐµÐºÑÑ. ÐÐ° Ð¾ÑÐ½Ð¾Ð²Ð°Ð½Ð¸Ð¸ Ð°Ð½Ð°Ð»Ð¸Ð·Ð° Ð°ÑÑÐ¾ÑÑÐ¸Ð¼ÐµÐ½ÑÐ° ÑÑÑÐ¸Ñ Ð·Ð°Ð²ÑÑÐ°ÐºÐ¾Ð², ÑÐµÐ°Ð»Ð¸Ð·ÑÐµÐ¼Ð¾Ð³Ð¾ Ð² ÑÐ¾Ð·Ð½Ð¸ÑÐ½ÑÑ Ð¿ÑÐµÐ´Ð¿ÑÐ¸ÑÑÐ¸ÑÑ Ð² Ð¡Ð°Ð½ÐºÑ-ÐÐµÑÐµÑÐ±ÑÑÐ³Ðµ, ÑÑÐ¾ÑÐ¼ÑÐ»Ð¸ÑÐ¾Ð²Ð°Ð½Ñ ÑÐµÐºÐ¾Ð¼ÐµÐ½Ð´Ð°ÑÐ¸Ð¸ Ð½Ð°Ð¿ÑÐ°Ð²Ð»ÐµÐ½Ð½ÑÐµ Ð½Ð° ÐµÐ³Ð¾ ÑÐ¾Ð²ÐµÑÑÐµÐ½ÑÑÐ²Ð¾Ð²Ð°Ð½Ð¸Ðµ.
description: The purpose of the work is to study the assortment, conduct a comparative assessment of the quality of extrusion technology breakfast cereals sold in the retail chains of the city of St. Petersburg. Tasks that were solved in the course of the study: 1. Consider the factors that shape the range and quality of breakfast cereals; 2. Conduct a comparative assessment of the quality of breakfast cereals from different manufacturers, with justification for the choice of samples and research methods; 3. Develop recommendations on the choice of breakfast cereals for consumers and commercial enterprises based on the analysis of the results of sample studies; 4. Analyze the range of breakfast cereals sold in retail enterprises in St. Petersburg and, based on these consumer preferences, develop proposals for the formation of their assortment. The research was carried out on the basis of the laboratory for the examination of consumer goods of the Vshit. The paper uses standard and generally accepted research methods in commodity science. As a result, it was found that the highest values of consumer properties have a product, the brand Â«LyubyatovoÂ», made in Russia. The composition of breakfast cereals affects the quality indicators and nutritional value. To increase the nutritional value of the products of the extrusion technology, vitamin and mineral complexes are used. Based on the analysis of the assortment of breakfast cereals sold in retail enterprises in St. Petersburg, recommendations are formulated aimed at improving it.