Assessment of economic feasibility and market prospects for the production of flour products with the addition of flax seeds and clarified tomato juice

Abstract

The article is devoted to the assessment of the expected economic effect from the introduction of the developed innovative flour products into production (bread made of wheat flour with a reduced salt content, gluten-free cupcake). Based on the analysis of the current state and prospects for the development of the bakery industry, it is proposed, using diversification methods, to expand the range of flour products produced using non-traditional prescription components of vegetable raw materials, in particular, products of processing of tomato fruits and oilseed flax seeds. The author's innovative solutions are aimed at improving the consumer properties of the product by changing the chemical composition, as well as increasing the competitiveness of the product and rationalizing the use of basic resources (material, financial). All this, in the end, will contribute to an increase in the efficiency of domestic bakery production. It is proposed to use new approaches to calculating the efficiency of the production and marketing of innovative products based on the assessment of the cost of sales and profit based on a given minimum level of profitability of 20%. In addition, a comparative analysis of the key indicators of the production of flour products using traditional and modified technology is given. Calculations have shown that the value of the economic efficiency of the sale of 1 ton of developed wheat bread with a reduced salt content and with a reduced glycemic index "Aromatic" will be 10.50 – 12.44 thousand. wheat bread with flax seeds and clarified tomato juice "Lenya" – 12.87 – 16.47 thousand rubles, gluten-free cupcakes "Fantasia" – 27.73 – 29.35 thousand rubles. The results obtained convincingly indicate the economic efficiency and expediency of introducing the developed innovative technologies of flour products into industrial production.