The author reveals the state;s role in the formulation and realization of the state policy of the provision of high-quality and safe food products for the children below three years of age. He analyses the economic stimulation tools and agro-chemical conditions of growing high-quality and environmentally safe agrarian raw materials necessary for the production of children;s nutrition products and justifies various proposals aimed at improvement and expansion of the production of children;s nutrition products to ensure observation of the physiological standards of consumption

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The authors analyze scientific approaches to the problem of manufacturing costs formation and the modern tendencies in this sphere They justify various variants and reveal the "technology" of the formation of the manufacturing costs and profits of the food chain of "growing sunflower seeds – sunflower oil sales". Based on 2007 statistics and using accounting data on sunflower oil production, the authors justify the possibility of a transparent pricing for raw and final products with the introduction of regulated sale prices for individual agricultural items, Which would allow profitability of the agrarian, processing and trade sectors, as well as accumulation of financial resources to reproduce the resource and technology base of the production

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The article analyzes the situation with quality and safety of food produce sold on Ukraine's markets and systematizes the main threats and dangers related to the consumption of low quality and haz-ardous food products. The author reveals various problems of the formation of the national system of technical regulation in the sphere of quality and safety of food products and justifies the guidelines and levers which would contribute to the protection of people’s life and health, the environment and the consumers’ rights

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The article’s aim is to reveal the essence and structure of the innovative potential of the enterprises of processing and tobacco industries, analyze its components and justify the advisability and necessity of complementing it with a new component, namely a system to ensure the quality and environmental safety of food products. During the research, a series of tasks have been solved, which are related to improving the methodology of the evaluation innovative potential, in particular, the sequence, choice and number of observation objects and periods, generation of the observation matrix and average values, synthesis of individual and total estimates, of the potential of individual components and their weight values and integral estimates for individual enterprise. Based on the use statistical reports for the investigated years, a system of partial indicators was compiled and innovative potential was calculated both for individual components and the integral values for four processing enterprises in Bukovyna region. In order to overcome the misbalance and shift over a higher level of functioning based on the systematization of functional strategies and initial possibilities for the development of the enterprises (technical-and technological condition of the production, own investment possibilities and the ability of attracting outside investments), the authors justify individual models for basic strategies of the expansion of the innovative potential on each of them. Their practical implementation would contribute to overcoming the existing misbalance and expanding the innovative potential of the processing enterprises and would raise the multi-dimensional effectiveness and economic efficiency

Keywords:innovative potential, components of the innovative potential, methodology to calculate the innovative potential

The purpose of the article is caused by the emergence of new challenges for the national economy, and particularly for the agricultural sector as a result of the signing and ratification, in September 2014, of the Association Agreement EU-Ukraine. These challenges are systemic, comprehensive, extremely powerful and dangerous, so the preparation of adequate responses to them requires a transition to an innovative paradigm of businesses in the food complex in order to actively develop their innovative potential.
The study used methods such as theoretical abstraction, generalization of the essential characteristics of modern paradigms of development, structural and comparative analysis and grouping, SWOT-analysis of the internal condition and environment of food-processing companies, the hierarchy of risks by source of origin, and organizing strategies for the development of structural components of the innovative potential.
The authors justified theoretical and methodological foundations of economic transition to an innovative paradigm of development strategy of the food-processing industry. It is based on the assessment of the internal condition and existing potential for the whole enterprise and its components, the external economic environment and innovation and investment climate and, on this basis, the selection of innovative models of development. The strategy of increasing innovation potential of a business structure is based on the allocation of structural components and the use of different groups of sectoral strategies for development and to achieve balance.
This will be an innovative and technological basis for the production of food products with innovative features (new or improved properties), and corresponding to the consumers customization by needs and tastes. The authors systematized the causes that provoked the appearance of existing or potential risks, revealed their impact on the companies' development strategy and elaborated tools whose introduction and use can neutralize and overcome the brake and centrifugal effects

Keywords: innovative potential, innovation and economic paradigms, strategy of innovative development, food processing companies, risks and threats

Discovered and summarized the scientific and methodological approaches and principles of the creation and development of agro-food chains. Agro-food chains has been grouped by several classification criteria. The authors highlight the fundamental differences in the assessment of the role and importance of agro-food chains by Ukrainian and foreign researchers. Systematized key issues of domestic agro-food chains, which are mainly concentrated in their primary segment, such as lack of legal regulation of economic relations, shortage of raw materials, incomplete implementation of the systemic food safety techniques, dictate of integrating companies and others.
It is established that empowering internal innovative potential of agro-food chains is related to improved organization, operating conditions, institutional norms and informal rules, as well as the forms of social and economic relations between the participant entities and the internal relations inside them. Taking into account the international experience, the authors justify various proposals for developing agro-food chains to enhance sustainability, improve efficiency and increase value added.
Established that abroad the agro-food chain is considered as a food supply chain to the end user and the main problems are related to overcoming the problems that inhibit such positive processes taking place in the agro-food chains as increased efficiency on the principles of sustainability, and strengthened role of each actor in the chain of added value. The authors generalize the structure of the components of the added value and directions of its use for the needs of society and its members. Highlighted the international management experience in the agro-food chains and justified the expediency of its application in relation to the specific functioning of agro-food chains in Ukraine's agrarian sector.

Keywords: agricultural and food-processing enterprises, agro-food chain, sustainable development, value added chains