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Liburkina L. M.

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Prerequisites For the Formation of the Competitiveness of Agri-Food Products
Harbazhii K. S.

Harbazhii, Kateryna S. (2026) “Prerequisites For the Formation of the Competitiveness of Agri-Food Products.” Business Inform 6:365–375.
https://doi.org/10.32983/2222-4459-2026-6-365-375

Section: Agricultural Economics and Agribusiness

Article is written in Ukrainian
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UDC 338.439:631.11

Abstract:
The article is dedicated to studying the theoretical basis for forming the competitiveness of agri-food products in the context of modern transformations of the national economy, globalization of food markets, and increasing international competition. The relevance of this research topic is driven by the need to ensure sustainable competitive advantages for domestic agri-food products amidst European integration processes, digitalization of agrarian production, stricter quality and safety requirements, as well as the growing role of the agrarian sector in ensuring the country’s food security and developing Ukraine’s export potential. The study aims to deepen the theoretical foundations regarding the formation of competitiveness of agri-food products in the current conditions of national economic development. To achieve this goal, the article examines the specific characteristics of agrarian production that determine the conditions for forming competitive advantages of agri-food products. The characteristics of the agrarian sector were analyzed, particularly the complex use of resource potential, seasonal nature of production, dependence of farm results on natural and climatic factors, features of technical and technological support, the social importance of agriculture, and its role in the development of rural areas. Existing approaches to understanding the essence of the agri-food sphere as a multi-level socioeconomic system were examined. It was substantiated that the competitiveness of agri-food products is formed throughout the entire value-added chain and is determined by the efficiency of interaction among production, technological, innovation, logistics, organizational, and institutional components. It has been found that nowadays, the competitiveness of agri-food products increasingly depends not only on the production characteristics of enterprises but also on the level of integration of all participants in the agri-food chain, the ability to quickly adapt to changes in the market environment, implement innovative technologies, and ensure that products meet the requirements of both domestic and international markets. The key factors affecting the formation of competitive advantages in agri-food products have been systematized, highlighting the level of resource availability, technological development of production, innovation activity, digitalization of business processes, development of cooperative connections, efficiency of logistics infrastructure, quality and safety of products, ecological orientation of production, and compliance with international standards.

Keywords: agri-food sector; competitiveness; competitiveness of agrarian products; agrarian sector; competitive advantages; innovative development; digitalization.

Fig.: 2. Bibl.: 17.

Harbazhii Kateryna S. – Candidate of Sciences (Agriculture), Associate Professor, Candidate on Doctor Degree, Department of Trade Entrepreneurship, Commodity Science and Business Management, Odesa National University of Technology (112 Kanatna Str., Odesa, 65039, Ukraine)
Email: [email protected]

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