COMPREHENSIVE APPROACH IN PROVIDING HIGH QUALITY OF CULTIVATED MUSHROOMS

Nina Ivanovna Myachikova
Sergey Evgen'evich Savotchenko

The article covers the application of comprehensive approach in providing high quality of food on the example of products made with cultivated oyster mushrooms. The goal of the study is to analyze the system of interdependent complex of elements which provide production of high quality food. As a result of analysis, the author offers a typical structural model of applying a comprehensive approach to developing a technology of manufacturing preprocessed food made with oyster mushrooms. The main subsystems of the structural model were determined: the manufacturer, processor and consumer. The structural elements of the given subsystems and their interrelations were concretized. The article proves that to improve the efficiency of product development and product quality the manufacturer and processor must be fully integrated.

Keywords: Cultivated mushrooms, comprehensive approach, structural model.

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