Exports of Russian cereals have been growing for five years. In 2017, exports of Russian cereals came to the second rate in the world, and wheat exports came to the first rate. In near future, Russia intends to increase its export potential and maintain its leadership in the global cereals market. The authors have put forward the hypothesis that increasing exports of Russian cereals are not just the result of a favorable combination of weather, economic and political conditions, but it is an expected result of the development of Russian cereal farming. The purpose of the study is to examine the factors that could increase the volume of exports of Russian cereals, and elaborate perspective ways to develop the export potential to strengthen the Russian position in the world cereals market. Using the methods of theoretical analysis, the authors have revealed the peculiarities of Russian and world market development. Economic and statistical methods of analysis have allowed to determine the trends and the conditioning factors in the cereals market development. The authors have come to the conclusion that increasing exports of cereals are caused by growth in cereals production and changes in the expense side in the Russian cereals balance, as well as an active foreign economic activity to expand cereals supplies, and state exports support. Russia is able to increase the volume of food exports, augmenting not only exports of cereals, but also derivative products, which are characterized by high added value, that is the most promising way to develop the export potential.
На основе анализа публикаций, содержащих результаты теоретических и практических исследований, установлено, что основными факторами, влияющими на формирование качества и потребительских свойств функциональных и обогащенных пищевых продуктов, являются технология, способы и режимы производства, подбор и обоснование ингредиентов для обогащения продукции биологически активными веществами и функциональными ингредиентами. На примере хлебобулочных изделий установлено, что в качестве обогащающих добавок используют зерновые и зернобобовые культуры в виде отрубей, многозерновых смесей, резаного и цельного зерна; продукты переработки (в целом виде, резаные, порошкообразные и др.) орехов, плодов, овощей, ягод; отдельные функциональные ингредиенты, в частности пищевые волокна, витамины, минералы, фосфолипиды, полученные в основном из нетрадиционного растительного сырья – столовой свеклы, яблок, моркови, створок зеленого горошка и др. Внесение таких добавок влияет на органолептические свойства продукта, его функциональность, срок хранения и безопасность. Также для обогащения пищевых продуктов используют биологически активные добавки, изготовленные из различных видов растительного – тыква, люцерна, топинамбур, родиола розовая, морские водоросли и др. и животного, например кровь и жир млекопитающих, рыбный жир, сырья. Based on the analysis of publications containing the results of theoretical and practical studies, it was found that the main factors affecting the formation of quality and consumer properties of functional and enriched foods are the technology, methods and modes of production, selection and justification of ingredients for the enrichment of products by biologically active substances and functional ingredients. On the example of bakery products, it was found that grain and leguminous crops in the form of bran, multi-grain mixtures, cut and whole grain; processing products (as a whole, cut, powdered, etc.) nuts, fruits, vegetables, berries; separate functional ingredients, in particular dietary fibers, vitamins, minerals, phospholipids, obtained mainly from non-traditional plant raw materials – table beets, apples, carrot, green pea flaps, etc., are used as enriching additives. The introduction of such additives affects the organoleptic properties of the product, its functionality, product period of storage and safety. Biologically active additives made of different types of plant – squash, alfalfa, Jerusalem artichoke, Rhodiola rosea, seaweed, etc., and animal, such as blood and fat of mammals, fish oil, raw materials, also used for enrichment of food.
The aim of the research is to develop the requirements for the consumer properties of salted fish products from fish of the South of Russia based on an analysis of consumer preferences obtained as a result of a sociological survey and determining the possibility of adjusting the color of salted fish products in accordance with the developed requirements. The objectives of the study are: development of requirements for the consumer properties of salted fish products from the fish of the South of Russia based on the analysis of consumer preferences obtained as a result of a sociological survey; selection of food colors for processing salted fish; determination of color characteristics (color formula) of salted fish colored with food dyes using the RGB color system using the FastColorPick computer program. The objects of the study are fish from the South of Russia: pilengas (Mugil so-iuy Basilewsky), silver carp (Hypophtalmichtys molitrix Val.), Common carp (Caprinus carpio), golgfish (Carassius auratus gibelio). As a result of the studies, it has been found that consumers prefer the color of salted fish products, which is similar to the color of the muscle tissue of salmonids. In order to obtain the desired color of salted fish products from the South of Russia, it is possible to color them with food dyes. An effect similar in color to that of salmon fish species has been obtained by staining the muscle tissue of the studied fish species with a 0,3% solution of E160c wig dye and 0,1% solution of neolin DR dye. As a result of treating fish with a solution of E120 carmine dye, a shade is formed that is not characteristic of the natural color of salmon fish.
This article deals with basic issues of ecological and economic education in the process of studying geography in Pedagogical University.
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