The Effect of Various Assortments of Bakery Products on The Role of An Enterprise in The Market

Abstract

This study examined the influence of product assortment on the competitive position of bakery manufacturing enterprises in the market. The research employed comparative analysis, cost calculations, and expert surveys to evaluate price and quality indicators of bakery products produced in accordance with GOST 25832-89. Profitability values and consumer preferences were assessed to determine the relationship between assortment diversity and market performance. Findings demonstrated that product quality plays a dominant role in consumer choice, accounting for 74% of preferences, whereas price accounts for 26%. Among the analyzed samples, Spelta bread made from spelt wheat achieved the highest final profitability (0.579) and demonstrated the strongest market position. Other products, including Tasty Bread and Thyume, followed as secondary leaders in competitiveness. The results indicated that reducing production costs, optimizing the use of raw materials, and introducing innovative grain-based assortments significantly enhance profitability and competitiveness. The study concludes that diversification of bakery assortments, supported by technological modernization and quality improvements, strengthens the enterprise’s market position and contributes to sustainable growth in the food industry.

Keywords

• Food industry
• Competitiveness
• Manufacturing technology
• Cost price
• Bakery products

Fırın Ürünlerinin Çeşitli Türlerinin Bir İşletmenin Piyasadaki Rolüne Etkisi

Abstract

Bu çalışma, ürün çeşitliliğinin fırıncılık üretim işletmelerinin pazardaki rekabetçi konumuna etkisini incelemiştir. Araştırmada, GOST 25832-89 standardına uygun olarak üretilen fırıncılık ürünlerinin fiyat ve kalite göstergelerini değerlendirmek için karşılaştırmalı analiz, maliyet hesaplamaları ve uzman anketleri kullanılmıştır. Ürün çeşitliliği ile pazar performansı arasındaki ilişkiyi belirlemek için karlılık değerleri ve tüketici tercihleri ​​değerlendirilmiştir. Bulgular, ürün kalitesinin tüketici tercihinde baskın rol oynadığını ve tercihlerin %74'ünü oluşturduğunu, fiyatın ise %26'sını etkilediğini göstermiştir. Analiz edilen örnekler arasında, siyez buğdayından yapılan Spelta ekmeği en yüksek nihai karlılığa (0,579) ulaşmış ve en güçlü pazar konumunu göstermiştir. Lezzetli Ekmek ve Thyume gibi diğer ürünler ise rekabet gücünde ikincil liderler olarak yer almıştır. Sonuçlar, üretim maliyetlerinin düşürülmesinin, hammadde kullanımının optimize edilmesinin ve yenilikçi tahıl bazlı ürün çeşitlerinin sunulmasının karlılığı ve rekabet gücünü önemli ölçüde artırdığını göstermiştir. Çalışma, teknolojik modernizasyon ve kalite iyileştirmeleriyle desteklenen fırıncılık ürün çeşitliliğinin artırılmasının, işletmenin pazar konumunu güçlendirdiğini ve gıda sektöründe sürdürülebilir büyümeye katkıda bulunduğunu sonucuna varmıştır.

Keywords

• Gıda endüstrisi
• Rekabet gücü
• Üretim teknolojisi
• Maliyet fiyatı
• Fırıncılık ürünleri

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