Berger A. Formation of pricing policy of meat industry enterprises

This research focuses on the development of theoretical positions and practical recommendations on pricing policy of meat processing industry. The essence of categories "optimal price", "strategic pricing", "progressive pricing policy type," "pricing meat processing industry" is specified. The classification of meat production factors that influence in the products' pricing process is developed. A systematic approach to pricing policy of meat processing industry with the help of progressive type is offered. The methodical approach of planning product profitability of sausage products pricing is based on their classification. The methodical approach to the calculation of wholesale prices of meat products through a combination of cost concept and the concept of products energy value is described. It is proposed to fatty meat production: the use of transfer pricing in the determination of internal prices for meat; methodical approach of the cost production of by-products determining (associated products) which is based on the combination of two concepts ? the value and power value (or nutritional) products. Comprehensive approach of price policy evaluating effectiveness of meat processing industry is developed.