Features of the Bakery Market and Promising Directions of Development of the Baking Industry in Belarus and Russia

Background: The modern bakery industry of the Union State is one of the leading branches of the food industry. It occupies one of the first places in the world in terms of production in kind. Many internal and external factors determine its condition and development prospects.
Purpose: The purpose of the study is to identify the patterns and features of the functioning of the bakery market of the Russian Federation and the Republic of Belarus in the dynamics of the last ten years and to establish promising directions of development in the XXI century.
Materials and methods: Analytical studies were carried out using data from Rosstat and Belstat, the Ministry of Agriculture and Food of Belarus, the «Minskkhlebprom», the Belkoopsoyuz.
Results: Comparative characteristics of changes in the consumption of bakery products, their volumes and production structure in the Republic of Belarus and the Russian Federation for 2010–2020 are reflected in the presented article. The main reasons for the dynamics of these processes have been considered. The problems of the formation of the cost and retail prices for bakery products and the ways to solve them in the modern conditions of the bakery industry of the two countries have been updated. Joint achievements of scientific organizations, institutions of higher education and enterprises of the bakery industry in the field of technologies of bakery products in discrete mode, including increased nutritional value were presented. The general directions in the improvement of the bakery industry on the basis of its digitalization based on the complex relationship of consumer, producer, science and education have been identified.
Conclusion: The results of the study will allow to respond promptly to the trend of changing demand for bakery products, to develop and implement new directions in technology, taking into account the current state of the bakery industry and the functioning of individual bakery enterprises.

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