The innovative potential of the processing enterprises: estimate and realization

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.