ROLE OF CONSUMER PREFERENCES IN FOOD SAFETY

Abstract

In the work the problem of provision of rational consumption norms of foodstuffs, which is reflected in the version of the new Doctrine of Food Safety is discussed. Both price, and non- price factors at realization of social and economic measures aimed at achievement of the nutrition norms, are emphasized. The task in view is to define dependence of the level of demand on production on consumer preferences. To solve this task mathematical apparatus and software for econometric models on the database of indicators characterizing average consumption level according to the production types per capita in a the regions for 2016-2018 were used. The received models allowed to describe dependence of the level of demand of one products on the level of demand of others. The interrelation of consumption level according to the number of basic kinds of production is revealed. The conclusion is made about the importance of consumer preferences together with incomes of the population and the production prices in formation of healthy nutrition structure. The practical value of the received results is that according to the experience of developed countries the demand structure defines the supply structure and, as a result, the structure of producers’ incomes. It should be taken into consideration while strategic decisions making concerning food safety.