Key Bases of Formation of the Vertically Integrated Structures in Food Industry Cover Image

Ключові засади формування вертикально-інтегрованих структур у харчовій галузі
Key Bases of Formation of the Vertically Integrated Structures in Food Industry

Author(s): Olena Stanislavyk, Oleksandr Kovalenko
Subject(s): Economy, National Economy, Business Economy / Management, Micro-Economics, Agriculture, Socio-Economic Research
Published by: Кіровоградський національний технічний університет
Keywords: agro-food units; food industry; integration processes; vertical integration; transaction costs

Summary/Abstract: The purpose of the article is to study the key bases of formation of vertically integrated structures in the food industry terms and agro features vertical integration in modern conditions of social and economic development of the country. Types of corporate integration, conditions and factors of vertical integration were considered in the article. The process of evolution of the integration of theory and practice in the food industry was investigated. Specific features of modern integration processes that taking place in the food sector were examined. The analysis of the positive and negative aspects of vertical integration was introduced in our research. We have proved the necessity, feasibility and priority of agro-industrial integration. It has been proven that the formation and operation of food systems is a phenomenon that requires attention from the state, the wording of the official position of the state on this phenomenon and development of appropriate policy regulation of agro-food units. It requires the further research of theoretical and practical issues in this area.