ECONOMIC ANALYSIS AND ORGANIZATION OF PASTA PRODUCTION IN UKRAINE IN WAR CONDITIONS
DOI:
https://doi.org/10.32782/city-development.2026.2-16Keywords:
pasta, market, economy, import, consumption, prices, competitiveness, production organizationAbstract
The article examines the current state, economic features and organization of pasta production in Ukraine under martial law caused by the Russian invasion of Ukraine in 2022. The main factors influencing the activities of enterprises in the industry are analyzed, in particular, disruption of logistics chains, rising energy costs, labor shortages and changes in the structure of demand. The article carries out a comprehensive economic analysis of the Ukrainian pasta market under conditions of a full-scale war. The dynamics of production, imports and consumption are studied, key trends, structural changes in demand and factors influencing the pricing policy of enterprises are identified. Particular attention is paid to the economic analysis of production activities, in particular, the study of the cost structure of pasta, the efficiency of resource use and the determination of reserves for increasing profitability. The organizational aspects of production are considered, including the adaptation of enterprises to crisis conditions, optimization of production processes and the implementation of modern approaches to management. The directions for increasing the efficiency of the operation of pasta industry enterprises are substantiated, including: improving the logistics of raw material supply, energy saving, diversification of sales channels and the introduction of innovative technologies. The main challenges and prospects for the development of the industry in conditions of economic instability are substantiated. In conditions of war, competition between domestic producers and imports has intensified: pasta imports increased by more than 25% in 2025; the share of imported products exceeds 50% in some segments; the key share of imports is made up of products from durum wheat varieties. The Ukrainian pasta market in conditions of war demonstrates relative stability, but is characterized by deep structural changes. The main challenges remain the growth of costs, increased import competition and a decrease in production profitability.
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Bilyi, V. Y., Merzlov, S. V., Merzlova, G. V. et al.(2022) The effect of potassium carbonate and citric acid on the quality indicators of vermicelli as a component of the menu of hotels and restaurants in Kyiv region. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies vol. 24, no. 98, pp. 40–43.
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Strokal, V. P., Oktysiuk, A. O. (2015) Analysis of quality indicators of crop production (using the example of pasta). Scientific Bulletin of the National University of Life Resources and Environmental Management of Ukraine. Series: Biology, Biotechnology, Ecology, no. 214, pp. 270–288.
Porsyurova, I. P., Svintsova, D. I. (2023) Theoretical aspects of determining the factors influencing the formation of pricing strategy at an enterprise. In: Current Issues of Economics, Accounting, Finance and Law: conference proceedings, Aarhus, Denmark, September 7. Aarhus: Scholarly Publisher ICSSH, pp. 41–44.
Lu, X., Brennan, M. A., Serventi, L. et al.(2016) How the inclusion of mushroom powder can affect the physicochemical characteristics of pasta. International Journal of Food Science & Technology vol. 51, pp. 2433–2439.
Kim, S., Lee, J.-W., Heo, Y., Moon, B. (2016) Effect of Pleurotus eryngii mushroom β-glucan on quality characteristics of common wheat pasta. Journal of Food Science, vol. 81, no. 4, pp. 835–840.
Ostrovskyi, M. M., Kolomoiets, A. V. (2021) Analysis of organoleptic indicators of noodles with mushroom flour. In: Proceedings of the IX All-Ukrainian Scientific and Technical Conference. Melitopol, pp. 136–138.
Sokot, O. Ye., Bandura, I. I., Kulyk, A. S.(2020) Changes in endopolysaccharide content in oyster mushrooms during storage and after heat treatment. Student Scientific Collection of TDATU, pp. 83–84.
Defrancesco, E., Perito, M. A., Bozzolan, I. et al.(2017) Testing consumers’ preferences for environmental attributes of pasta: insights from an ABR approach. Sustainability, vol. 9, article 1701, pp. 1–13. DOI: https://doi.org/10.3390/su9101701
Horyachova, O. O., Nazarenko, V. O., Ofilenko, N. O., Kotova, Z. YA. (2018). Sensorna kharakterystyka tsilʹnozernovykh ta ovochevykh makaronnykh vyrobiv. [Sensory characteristics of whole grain and vegetable pasta.]. Naukovyy visnyk Poltavsʹkoho universytetu ekonomiky ta torhivli. № 1 (85). S. 104-113.
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