Foods list by group. Product group. classification of food products into groups. classification of dairy products. Chicken eggs: benefit or harm to the body

The classification of goods is a systematic distribution of them into groups according to the most common characteristics. In commodity science, various types of classification are used: biological, industrial, educational, trade, etc. The most often used are educational and trade classification.

The classification of goods can be based on such characteristics as origin, chemical composition, degree of processing of raw materials, purpose of goods, etc. So, depending on the origin, food products can be divided into products of animal, vegetable and mineral origin; by chemical composition - into protein, fat, carbohydrate, mineral; by the degree of processing - for raw, semi-finished products, finished products; by appointment - for food and taste.

According to the educational classification, food products are divided into the following groups.

Grain products (grain, flour, cereals, cereals, pasta and bakery products) are high in carbohydrates.

Fruit and vegetable products(vegetables, fruits, berries, mushrooms and their processed products) have a low energy value, but high taste and a high content of vitamins, sugars, dietary fiber and minerals.

Flavoring goods (tea, coffee, spices, flavorings, alcoholic, low-alcohol and non-alcoholic drinks, tobacco and tobacco products) contain substances (caffeine, vanillin, essential oils, ethyl alcohol, nicotine) that act on the nervous, digestive and other systems of the body.

Starch, sugar, honey and confectionery(fruit and berry products, cocoa powder, chocolate, caramel, candy products, halva, flour products, oriental sweets) are distinguished by a high carbohydrate content, energy value and good digestibility, but a low biological value.

Milk and dairy products (milk, cream, fermented milk products, cow's butter, cheeses, canned milk) are basic food products containing all the substances necessary for the human body and the most easily digestible substances.

Eggs and egg products (dry egg powder, melange, etc.) also contain in their composition all the necessary substances, favorably balanced and easily digestible.

Meat and meat products (meat of all types of slaughter animals, poultry and game birds, offal, semi-finished products, canned food, sausages, smoked meats, culinary products) are a source of complete proteins, mineral, extractive and other substances, have high taste and high nutritional value.

Fish and fish products (live fish, chilled, frozen, salted, dried, dried, smoked, caviar, canned fish and preserves, culinary products and semi-finished products, non-fish seafood) - valuable food products, characterized by a high content of complete proteins, various minerals, vitamins, etc.

Food products are divided not only into main groups, but also into types, and most of them also into varieties.

The type of product is determined by the origin or cooking characteristics. The type of product depends on its quality in accordance with the requirements of the standard. For example, coffee, depending on the origin, can be of the following types: Arabian, Colombian, Brazilian, etc., and each of these types can be attributed to the highest or 1st commercial grade; sausages, depending on the method of heat treatment of raw materials, are divided into boiled, semi-smoked, smoked, and depending on the quality of raw materials, boiled and semi-smoked sausages are divided into the highest, 1st, 2nd and 3rd grade, smoked - only the highest and 1 -th commercial varieties.

In addition to commercial varieties, there are economic and botanical (for vegetables), pomological (for fruits) and ampelographic (for grapes) varieties.

According to the trade classification, food products are divided into the following groups: bakery, confectionery, fish, meat, dairy, fruit and vegetable, wine and vodka, tobacco. In addition, gastronomic and grocery products are conventionally distinguished among food products.

Gastronomic products are eaten without prior culinary processing. These include: meat products (sausages, smoked meats, culinary meats, canned meat); fish (smoked fish, balych products, valuable salted fish, fish culinary products, caviar, canned food, preserves); dairy (packaged milk, cream, canned milk, fermented milk products, butter and ghee, cheeses); alcoholic and non-alcoholic drinks.

Groceries - cereals, flour, pasta, sugar, starch, food concentrates, yeast, tea and tea drinks, coffee and coffee drinks, vegetable oils, salt, vinegar, spices.

Classification is the process of distributing a set of concepts (properties, objects) into categories or steps, depending on common characteristics. Or it is the division of a set of objects into subsets by similarity or difference in accordance with accepted methods.

The classification object is an element of the classified set. In commodity science, such an element is a product. From the set of all goods on the basis of destination, consumer goods are distinguished for individual consumers, and for manufacturers of products - industrial goods and goods for management activities (office equipment).

Classification signs are properties or characteristics by which the classification is made. The classification signs are divided into:

1) teleological, (purpose, application);

2) genetic, (starting materials, raw materials, main components of the chemical composition);

3) technological, (design, recipe, production process, methods of finishing or decoration). An example of a teleological feature is the classification of non-food products into clothing and footwear, cultural, household and household goods. On the same basis, such groups of food products as auxiliary products and baby food products are distinguished. Genetic traits are the basis for the classification of flavoring goods into alcoholic, non-alcoholic, low-alcohol; fabrics - for linen, cotton, woolen and synthetic. Technologically, tea is divided into green, yellow, red, black; cereals - polished or polished, etc. Appointment is used as one of the most common signs in commodity science for enlarged groupings. Features can have a qualitative or quantitative expression, called the value of the classification feature. Of the listed technological and genetic characteristics, they are most often expressed qualitatively, and the components and chemical composition - quantitatively and qualitatively.

Classification value:

1) is necessary for the purpose of automation and information processing;

2) it is necessary to study the consumer properties of a product, its quality, accounting and planning of turnover;

3) required for product certification;

4) allows you to rationally organize the acceptance of goods, storage, quality control;

5) allows you to study in a generalized form huge quantities of different goods and rationally organize their trade.

This allows you to make purchases for every taste and wallet. Groceries - what are they?

Concept and classification

What are food products?

The classification of products is understood as a system for dividing specific classes and grouping goods into smaller groups according to similar properties.

These properties are considered to be the origin, purpose, components of products. Food products are generally divided into products of plant and animal origin.

The classification helps to better content of products, to promote sales and helps in studying the demand market. Products are categorized into the following basic levels:

Classification table for food products.

The classification into groups according to the scientific literature is somewhat different from the grouping of products in the trade. It is represented by the following list:

• grain flour: cereals, pasta, bread products - food products containing carbohydrates;
• fruit and berry: vegetables, fruits, canned food - with increased vitamin content;
• flavoring: spices, coffee, tea, low and soft drinks, tobacco - with components that act on the nervous system;

edible fats: vegetable and animal oils, margarine - with increased energy value;

egg: powder and eggs - balanced and easily digestible;

meat: various types of meat, offal, canned food - a protein source;

fish: various types of fish, canned food - high content of protein and minerals;

dairy and fermented milk products, cheeses are of biological value.

Can I take photographs and videos in the store? Find out the answer right now.

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What concerns them?

Food products are considered to be food products. Products are made up of goods that require special processing and those that can be consumed immediately in finished form.

The former include grocery products, such as cereals, pasta, tea; to the second - gastronomy: sausages, cheeses, dairy products.

The trade classification of products contributes to the correct organization of storage, placement and sale:

From the above classification, it is clear that even cigarettes fall into the category of food products, since they are produced by the food industry.

Product groups

In commodity groups, products are related for similar purposes, are designed for the same categories of consumers and belong to a certain price range.

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Stores often specialize in the implementation of one such group. For example, alcoholic beverages, fish products.

According to their purpose, products are divided into the following groups:

1. Consumer goods are sold to the majority of the population.
2. Products manufactured for special medical nutrition are needed only by certain categories of citizens.
3. Food products for feeding children under 3 years old.

Most often in grocery stores there is a wide variety of product groups. Although there are specialized stores that offer a wide range of one product group, for example, confectionery, dairy stores.

Assortment list

For all retail outlets, an assortment list of food products should be developed, which stores form independently. It is based on the specialization and profile of the outlet and is used to identify products.

This list must be approved by local authorities and the Sanitary and Epidemiological Supervision Service.

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The list must contain mandatory social products. If they are absent, the store may be fined 100 times the minimum wage.

The assortment should have a variety in the breadth of products presented, in cost and be constantly updated.

By drawing up the correct assortment list, the store will be able to meet customer demand and get the maximum economic effect.

Sample assortment list of food products.

Consumer properties

The consumer properties of products are determined by the combination of the following components:

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1. Nutritional importance of products combines the desired properties, quality, and nutrient content.
2. The biological significance of the product lies in the presence of vitamins, amino acids, trace elements.
3. Physiological value affects the basic human systems.
4. The energy force is established by the constituents of the triad of nutrients: proteins, fats and carbohydrates, and their assimilation.

In accordance with the law "On protection of consumer rights" and GOST R3 "Food products" each product must have a label that has information about the main consumer qualities.

By marking, you can determine:

• the product's name;
• manufacturer;
• quantitative characteristics of the goods;
• components of the product;
• the nutritional value;
• storage conditions and sale period;
• manufacturing procedure (for semi-finished products).

Storage and transportation technology

Compliance with certain features during transportation and storage makes it possible to sell products in good condition and good quality.

Transportation of products is carried out by special vehicles, which must be lined with iron from the inside and kept in a clean state.

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A sanitary passport from Rospotrebnadzor is issued for vehicles engaged in the transportation of products, which is issued for a year.

Perishable products are transported in refrigerators, where the required temperature level is maintained for transporting food products.

Any products must be transported in special containers and placed on racks. During transportation, the rule of commodity neighborhood must be observed.

Compliance with the storage conditions in the warehouse is also important. To create an optimal environment, it is required to maintain the correct temperature, humidity, specific lighting and air composition.

It should be remembered that different storage conditions are determined for different food products. Subject to the correct storage technology, the product preserves its consumer properties.

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The refrigerator is considered the best place to store food. Moreover, certain temperature regimes must be established for specific groups of goods.

For vegetables and fruits, the following conditions must be met:

• it is best to place them in a cool, dark place;
• the room must be ventilated;
• it is required to sort out products for the presence of perishable or rotten fruits and roots.

Quality packaging is required for dairy products. Products of this group must be kept in the refrigerator.

The same conditions apply to fish and meat products. Only for them a lower temperature regime should be set. To keep cereals, you need a package that allows air to pass through so that they do not get damp.

Requirements for the seller

In one of the sections of GOST R, professional requirements for the seller of food products are presented.

• know the assortment;
• comply with the implementation rules, monitor the integrity of the packaging;
• monitor the quality of products, if damage is detected, do not sell it;
• know and comply with the terms and conditions of storage of goods.

Also, the seller is subject to sanitary and hygienic requirements, prescribed in SanPiN №2.3 .. Upon admission to work, all sellers undergo a mandatory medical examination, they are issued medical books.

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All trade employees must follow the rules of personal hygiene. Everyone should have clean special clothing for the trade.

Storage of personal belongings next to food is not allowed.

You can find out about the requirements for the seller of food products from the video:

Consumer rights to return

Quality

When trying to return a product of proper quality, the law is on the side of the seller.

If the product was punched at the checkout, paid for, and the buyer changed his mind about taking it, then the money in this case cannot be received.

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High-quality food products are not subject to return by law.

Inadequate quality

A product is considered to be of poor quality if it cannot be used for objective reasons. For example, the expiration date has passed, the labeling and the content of the product do not match, the presence of foreign objects, an uncharacteristic smell, the package has been opened.

In these cases, the store is obliged to accept the goods and either return the money or exchange it for a similar one in accordance with the Federal Law "On Protection of Consumer Rights" Article 18 and Articles 503 and 504 of the Civil Code.

Possible reduction in product cost. The absence of a check is not a reason for refusing to refund money in accordance with Article 493 of the Civil Code. Camera recordings, eyewitnesses, and SKU matching can help determine where a purchase is made.

Is there a list of non-returnable food items? There is no strictly defined list of products that cannot be returned. The conditional list includes those products for which the term of sale has not expired and they have no signs of substandard.

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If the product has a normal sale period and its appearance does not inspire suspicion, then the trade employees will refuse to accept such a product.

Such a list can be defined as conditional.

Groceries are a fairly large group of products that everyone comes across every day when they come to a supermarket or a small specialty store.

All information about the product can be found on its labeling: shelf life, storage conditions, nutritional value. If you find a low-quality product, you can always return it to the store and get your money back.

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Classification is the process of distributing a set (concepts, properties, objects) into categories or steps, depending on common characteristics.

The highest level of classification of goods is class.

Product class is a set of products that satisfy generalized groups of needs.

Subclass - a set of goods that satisfy groups of needs that have certain differences.

Product group - a subset of goods that satisfy specific groups of needs, which is due to the characteristics of raw materials, materials, structures.

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Subgroup - a subset of goods that have a main purpose with a group, but differ from goods of other subgroups only in their inherent characteristics.

Type of goods - a set of goods that differ in their individual purpose and identification characteristics.

Variety of goods - a set of goods of the same type, differing in a number of particular characteristics.

The commodity classification of goods has developed historically and is based on the needs of trade.

There are national, trade and educational classifications. According to the All-Russian Classifier of Industrial Products (OKP), goods are divided into classes, subclasses, groups, types.

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In trade, a trade classification is applied. In accordance with the purpose, source material and method of production, goods are divided into groups, subgroups and a lower level of classification. Educational classification provides for a more convenient, consistent study of the course of commodity science.

Goods as objects of commercial activity can be subdivided according to many characteristics, among which the main one is purpose. By purpose, all goods are divided into the following types:

1. Consumer goods - goods intended for individual consumers for personal use.

2. Industrial goods - goods intended for the production of other goods and creating it with raw materials and technological support.

3. Office equipment - goods intended to improve the organization of administrative and management activities.

Each kind of goods is subdivided into classes. A class of goods is a set of goods that satisfy generalized groups of needs.

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The genus of consumer goods is divided into 3 classes: food, non-food and medical.

The division into classes is also based on the purpose and needs satisfied by the goods.

Food products, often called food products, are intended mainly to satisfy the physiological needs of the human body for energy, plastic substances and organoleptic sensations.

The class of non-food products, which were previously called industrial, satisfy a variety of needs: physiological (protection from adverse external environmental influences), social, etc.

The class of medical products is designed to meet the social needs of ensuring human health.

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Each product class is subdivided into subclasses. A subclass of goods is a set of goods that satisfy similar groups of needs that have certain differences. For example, the subclass "Foods of plant origin" satisfies the physiological needs for specific nutrients inherent only in this group - carbohydrates, vegetable fats, proteins, fibers, etc.

Each subclass is subdivided into product groups. A group of goods is a subset of goods that satisfy more specific groups of needs, which is due to the characteristics of the raw materials, materials, structures used. So, the subclass "Food products of plant origin" is subdivided into fruits and vegetables, grain flour, flavoring, confectionery, etc.

Subgroup of goods - a subset of goods that have a common main purpose with the group, but differ from goods of other subgroups only in their inherent characteristics. So, the group of confectionery products is divided into 2 subgroups: sugar and flour products, differing in the ratio of the main components (sugar, flour, fats).

Type of goods - a set of goods that differ in their individual purpose and identification characteristics. The type of goods, as part of a set, necessarily has a general purpose with larger structural units, differing from them in individual purpose. Other distinguishing features of a type include indicators that allow you to identify the type of product. The type of product is recognized by its appearance, taste, smell, and consistency. So, the types of sugar products - caramel and sweets - differ primarily in appearance and consistency (structure). They have a general purpose - to satisfy the need for a pleasant sweet taste and individual - the need for different consistencies.

A variety of goods is a collection of goods of the same type that differ in a number of particular characteristics. So, according to the content of the filling, two varieties of caramel are distinguished - candy and with a filling.

Name of goods - a set of goods of a certain type that differ from goods of the same type by their own name (name) and individual characteristics due to the selection of raw materials, materials, technology.

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The name of the product can be nominal or branded. The nominal name is the nominal generic name of the goods produced by different manufacturers. For example: Teatralnaya caramel, Mask candy, etc.

Brand name - an individual name of a product produced by a specific manufacturer. Quite often, a patent is issued for this name, which protects the copyright of the brand name. For example, shoes "Salamander", sparkling wine "Abrau Durso".

The division of groups of similar goods into subgroups, types, varieties and names refer to a private commodity classification and are considered in the relevant sections of commodity science.

Classes, subclasses and groups constitute the general commodity classification of consumer goods (table). The division of consumer goods into genera, classes, subclasses is based on the hierarchical method of classification, and when dividing into groups, hierarchical and faceted methods can be used together. This can be seen on the example of the groups of the subclass "Food products of vegetable origin": the first 5 groups of this subclass are subdivided according to the raw material principle by a hierarchical method (grain, fruits and vegetables, sugar, starch, vegetable oils and margarine products). At the same time, the other two groups (gustatory and confectionery products) are distinguished according to a different criterion - purpose, which indicates the use of the facet method, since in general, when dividing into groups, they use features that are independent of each other.

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Class: grocery or food products

Groups of similar goods

Vegetable oils and margarine products

Sugar and substitutes.

Starch and starch products

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Edible animal fat

Egg and egg products

The assortment of goods is one of the most important characteristics of goods, which determines the fundamental differences between goods of different types and names.

Assortment of goods - a set of goods formed according to certain characteristics and satisfying various, similar and individual needs.

Industrial (production) assortment - a set of goods produced by a manufacturer from its production capabilities.

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Trade assortment - a set of goods formed by a trade organization, taking into account its specialization, consumer demand and material and technical base.

Depending on the breadth of coverage of goods, the following types of assortment are distinguished:

Simple (a set of products represented by a small number of groups, types and names);

Complex (a set of goods represented by a significant number of groups, types, varieties and names of goods that satisfy various needs for goods);

Group (a set of homogeneous goods, united by a common feature and satisfying similar needs);

Specific (a set of goods of various types and names that satisfy similar needs);

Branded (a set of goods of the same type, brand names or belonging to a group of brands);

Expanded (a set of goods, which includes a significant number of subgroups, types, varieties, names, including brands, belonging to the group of homogeneous, but differing in individual characteristics);

Companion (a set of goods that perform auxiliary functions and do not belong to the main ones for this group of goods);

Mixed (a set of goods of different groups, types, names with a wide variety of functional purposes);

Rational (a set of goods that most fully satisfies really justified needs, which ensure the maximum quality of life at a certain level of development of science, technology and technology);

Optimal (a set of goods that satisfies real needs with the most useful effect for the consumer with minimal costs for design, production development and delivery to the consumer);

Real (a valid set of goods available in a specific manufacturer's or seller's organization);

Predictable (a set of goods that must meet the anticipated needs);

Educational (a list of goods, systematized according to certain scientifically substantiated signs to achieve educational goals)

Assortment property - a specific feature of the assortment, which manifests itself during its formation.

The assortment indicator is a quantitative expression of the properties of the assortment, while the number of types and names of goods is subject to measurement.

Nomenclature of properties and indicators of the assortment

The breadth of the assortment is the number of species, varieties and names of goods of homogeneous and heterogeneous groups.

Real latitude (Shd) - the actual number of types, varieties and names of goods available (d).

Base Latitude — The latitude used as the basis for comparison.

The latitude coefficient (Ksh) is expressed as the ratio of the actual number of types, varieties and names of goods of homogeneous and heterogeneous groups of goods to the basic one.

Completeness of assortment (P) - the ability of a set of goods of a homogeneous group to satisfy the same needs.

The actual indicator of completeness is characterized by the actual quantity, the actual number of types, varieties and names of goods of a homogeneous group, and the base one - by the regulated or planned quantity of goods.

Completeness coefficient (Kp) - the ratio of the actual completeness indicator to the base one.

Assortment stability is the ability of a set of products to meet demand for the same products. The peculiarity is the stability of demand for these goods.

The stability coefficient is the ratio of the number of species, varieties and names of goods that are in steady demand among consumers (Шу) to the total number of types, varieties and names of goods of the same homogeneous groups (Шд).

The novelty (renewal) of the assortment is the ability of a set of goods to satisfy changed needs at the expense of new goods.

Actual renewal - the number of new goods in the general list (N) and the degree of renewal (Кн), which is expressed through the ratio of the number of new goods to the total number of goods names (or actual latitude)

The assortment structure is characterized by the specific share of each type and / or product name in the total set.

The indicators of the assortment structure can be in natural or monetary terms and are of a relative nature. They are calculated as the ratio of the number of individual products to the total quantity of all products included in the assortment.

Structure of the assortment of fabrics in physical and monetary terms

Average price of fabrics, thousand rubles

Relative indicators of the assortment structure in expression

Assortment minimum - (list) - the minimum permissible number of types of consumer goods that determine the profile of a retail trade organization.

The rationality of the assortment is the ability of a set of goods to most fully satisfy the really justified needs of different segments of consumers.

The rationality coefficient is the weighted average value of the rationality indicator, taking into account the real values \u200b\u200bof the indicators of latitude, completeness, stability and novelty, multiplied by the corresponding weight coefficients.

The weight coefficients are determined by experts, they characterize the specific share of the indicator in the formation of consumer preferences that affect the sale of goods.

The harmony of the assortment is a property of a set of goods of different groups, which characterizes the degree of their proximity to ensure rational movement of goods, sale and / or use.

Assortment management is an activity aimed at achieving the requirements of a rational assortment.

Assortment formation - the activity of compiling a set of products that allows you to meet real or projected needs, as well as achieve the goals determined by the management of the organization.

Assortment policy - goals, objectives and main directions of assortment formation, determined by the organization's management.

Reduction of assortment - quantitative and qualitative changes in the state of a set of goods by reducing its breadth and completeness.

Expansion of the assortment - quantitative and qualitative changes in the state of a set of goods by increasing the indicators of breadth, completeness and novelty.

Assortment stabilization is a state of a set of goods characterized by high stability and a low rate of renewal.

Assortment renewal - quantitative and qualitative changes in the state of a set of goods, characterized by an increase in the novelty indicator.

Improvement of the assortment - quantitative and qualitative changes in the state of a set of goods to increase its rationality.

Harmonization of the assortment - quantitative and qualitative changes in the state of a set of goods, reflecting the degree of proximity of the real assortment to the optimal or the best foreign and domestic counterparts, most fully consistent with the goals of the organization.

Assortment formation factors: general - demand-demand, supported by consumers' solvency and profitability - production and sales costs are determined by production or distribution costs, the size of which is influenced by government measures to support domestic producers) and specific (raw materials and material and technical base of production, achievement of scientific and technological progress, and the trade assortment - the production capabilities of manufacturers, the specialization of the trade organization, distribution channels, methods of stimulating sales and generating demand, the material and technical base of the trade organization).

General classification of food products

M. A. Nikolaeva "Theoretical Foundations of Commodity Science", 2006. pp. 77 - 83

Assortment of goods: basic concepts,

Assortment of goods - a set of goods, united by any or a set of characteristics. The term "assortment" comes from the French word, which means the selection of various types and varieties of goods. Therefore, in accordance with GOST R, the concept of "product range" is unacceptable.

The assortment of consumer goods is divided into groups - by location, into subgroups - according to the breadth and depth of coverage of goods, into types - according to the degree of satisfaction of needs, into varieties - according to the nature of needs.

By location of goods distinguish between:

→ industrial assortment - a range of goods produced by a separate industry or a separate industrial enterprise (GOST R).

Example: The industrial assortment of the confectionery concern "Babaevsky" includes more than 100 names of caramel, chocolate, candy products.

→ trade assortment - the assortment of goods presented in the trade network.

In contrast to the industrial trade assortment includes goods from different manufacturers. The only exceptions are branded stores of manufacturing organizations, whose strategy is based on the sale of goods only by this company.

Depending on the breadth of product coveragedistinguish between types of assortment:

→ simple assortment of goods (goods of a simple assortment) - an assortment of goods represented by such types that are classified according to no more than three criteria (GOST R).

This assortment is represented by a small number of groups, types, names of goods that satisfy a limited number of needs. Example: Bakery and dairy shops in rural areas.

→ complex assortment of goods (goods of a complex assortment) - an assortment of goods represented by such types that are classified according to more than three criteria (GOST R).

This assortment is characterized by a significant number of groups, types, varieties, names of goods that satisfy various needs for goods. A complex assortment is inherent in wholesale depots, retail trade enterprises (supermarkets, department stores).

→ expanded assortment (intragroup assortment) - an assortment of goods represented by their varieties (GOST). It includes a large number of subgroups, types, varieties, names, including branded ones, belonging to the group of similar goods, but differing in individual characteristics. Such an assortment is found in specialized stores, and the number of groups of similar goods may be small.

Example: the trade assortment of stores specializing in the sale of audio and video equipment includes three or four groups of similar goods (TVs, tape recorders, CD-players, etc.), but they are represented by a large number of goods of different complexity classes and brands.

→ enlarged assortment of goods (group assortment) - an assortment of goods, united by common characteristics in a certain set of goods (GOST R).

An aggregate is a class, subgroup, type of goods. Example: a group of clothing and footwear products, dairy products; a kind of food and non-food products. On the same basis, sections are created in department stores: haberdashery, goods for children, goods for recreation.

→ species assortment - a set of goods of various types, varieties, names that satisfy similar needs. It is part of the assortment. Example: assortment of milk - pasteurized, fortified, baked milk - part of the assortment of dairy products.

→ branded assortment - a set of products of the same type, but different brands. Example: branded range of spirits "Krasnaya Moskva", "Chanel No. 5", cars Mercedes, Ford, Nissan, Audi.

→ accompanying assortment - a set of goods that perform auxiliary functions and do not belong to the main ones for a given organization. Example: In a shoe store, these are shoe care items.

→ mixed assortment - a set of goods of different groups, types, names, differing in a wide variety of functional purposes. This assortment is typical for stores selling both non-food and food products.

By degree of satisfaction distinguish between:

→ rational assortment - a set of products that provides sufficient customer satisfaction and the achievement of the organization's objectives.

The formation of a rational assortment requires taking into account such factors as: real needs, which depend on the standard of living of the population, achievements of scientific and technological progress, delivery methods, shelf life.

The criteria for evaluating a rational assortment among consumers, sellers, and manufacturers are not the same. For the consumer, such criteria are the degree of satisfaction with a set of necessary goods, the ability to purchase the necessary goods in one place, the sufficiency of breadth. More important criteria for manufacturers and sellers are profitability, the ability to deliver goods on time and without interruption, and sales volumes at certain times.

→ optimal assortment - a set of goods that satisfy real needs with the most useful effect for a consumer or organization with rational costs for their purchase (sale).

The criterion for assigning goods to the optimal assortment can be the optimality coefficient (K op), which is calculated for a specific product using the formula:

where E p is the beneficial effect of the acquisition and consumption of goods when using

its consumer by appointment, rubles;

З - costs for design, development, production, bringing to

Benefit (E p) is the benefit that the consumer can get from the correct use of the product.

Depending on on the nature of needs assortment can be:

→ real assortment - a valid set of goods available in a specific organization of the manufacturer or seller;

→ predictable assortment - a set of goods that will have to meet the anticipated needs.

M.A. Nikolaeva "Theoretical Foundations of Commodity Science", 2006. pp. 85 - 93

2.3. Commodity classification of goods

Appointment is the most important feature for the division of a variety of goods as objects of commercial activity.

By purpose, goods are subdivided:

1. Consumer goods - intended for personal use by individual consumers.

2. Industrial goods - intended for the production of other goods and creating it with raw materials and technological support.

3. Office technical goods - intended to improve the organization of administrative and management activities.

The kind of goods is formed from classes. A class of goods is a set of goods that satisfy generalized groups of needs. So the kind of consumer goods (according to their purpose and satisfying needs) includes three classes: food, non-food and medical goods.

In turn, the classes, taking into account the raw materials used and the purpose, are divided into subclasses, groups, subgroups, types and varieties.

A subclass of goods is a set of goods that satisfy similar needs and have certain differences.

A group of goods is a subset of goods that satisfy more specific needs, which is due to the characteristics of the raw materials, materials, structures used.

Subgroup of goods - a subset of goods that have a common main purpose with the group, but differ only in their inherent characteristics (in the group of confectionery goods there are two subgroups: sugar and flour goods, differing in the ratio of sugar, flour and fats).

A type of goods is a collection of goods that differ in their individual purpose and identification characteristics. Often the type of goods is determined by its appearance, and the type of food products is additionally determined by taste, smell and consistency.

Variety of goods - a set of goods of the same type, differing in a number of particular characteristics (two varieties of caramel based on the content of the filling - candies and with a filling).

Name of goods - a set of goods of a certain type, differing in their own name and individual characteristics due to raw materials, materials, technology and design (can be nominal and branded).

The nominal names represent the generalized name of the goods produced by different manufacturers (Braunschweig sausage, Russian cheese).

A brand name is an individual name for a product produced by a specific manufacturer. Often a patent is issued for this name (shoes "Salamander", underwear "Milavitsa").

The general commodity classification of consumer goods (Tables 2.2. And 2.3.) Includes classes, subclasses and groups.

Private commodity classification, including the division of groups into subgroups, types, varieties and names, is considered in special sections of commodity science and goes beyond the course "Fundamentals of commodity science".

General classification of food products

Class: food products

Cereals, fruits and vegetables, flavors, sugar and its substitutes, starch and starch products, confectionery, vegetable oils and margarine products

Edible animal fats, dairy, meat, fish, eggs and egg products

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Commodity classification of goods

Goods as objects of commercial activity can be subdivided according to many characteristics, among which the main one is purpose.

By designation, all goods are divided into the following types:

consumer goods - goods intended for individual consumers for personal use;

industrial goods - goods intended for the production of other goods and creating it with raw materials and technological support;

office supplies goods intended to improve the organization of administrative and management activities.

Each generic product is subdivided into subgenera and classes.

The consumer goods genus is divided into three subgenera: food, non-food and medical products.

The division into subgenera is also based on the purpose and needs satisfied by the goods. So, food products are intended mainly to meet the physiological needs of the human body for energy, plastic substances and organoleptic sensations (mental needs).

The subgenus of non-food products, which were previously called industrial, satisfies a variety of needs: physiological (protection from adverse external environmental influences), social, etc.

The subgenus of medical products is designed to meet social needs for human health, as well as physiological needs for internal security.

A class of goods is a set of goods that satisfy generalized groups of needs.

Depending on the raw materials used and the purpose, the classes are divided into subclasses, groups, subgroups, types and varieties. The last two groupings can have names: nominal and brand. For example, the subgenus food products is divided into two classes: food products and tobacco products.

A subclass of homogeneous goods is a set of goods that satisfy similar groups of needs that have certain differences. For example, the subclass "Foods of plant origin" satisfies the physiological needs for specific nutrients inherent only in this group - carbohydrates, vegetable oils, proteins, fibers, etc.

A group of homogeneous goods is a subset of goods that satisfy more specific groups of needs, which is due to the characteristics of the raw materials, materials, structures used. Thus, the subclass "Food products of plant origin" is subdivided into fruits and vegetables, cereals and other groups of goods, each of which satisfies the needs for a certain complex of substances and has a specific purpose.

Subgroup of goods - a subset of goods that have a common basic purpose with the group, but differ from goods of other subgroups only in their inherent characteristics. Thus, the group of confectionery products is divided into two subgroups: sugary and flour products, differing in the ratio of the main components (sugar, flour and fat).

Type of goods - a set of goods that differ in individual purpose and identification characteristics. The type of goods as part of the set necessarily has a general purpose with larger classification groups, differing from them in individual purpose. Other distinguishing features of the type include indicators that allow you to identify the type of product.

Quite often, the type of goods is recognized by their appearance, and the type of food products is additionally recognized by taste, smell, and consistency. Although these signs are not unconditional, but due to their availability and simplicity, they are most often used in practice. So, the types of sugar products - caramel and sweets - differ primarily in appearance and consistency (structure). They have a general purpose - they must satisfy the need for a pleasant sweet taste, and individual - the need for a different consistency.

A variety of goods is a collection of goods of the same type, differing in a number of particular characteristics. So, on the basis of "content of the filling" distinguish between two types of caramel - candy and with filling.

The name of goods is a set of goods of a certain type that differ from goods of the same type by their own name (name) and individual characteristics due to the selection of raw materials, materials, as well as design, technology. The name of goods can be nominal or branded.

The nominal name is the nominal generalized name of the goods produced by different manufacturers. For example, Teatralnaya caramel, Maska sweets, Citron, etc.

Brand name, or trade mark - an individual name of a product produced by a specific manufacturer. Quite often, a patent is issued for this name, which protects the copyright of the brand name, for example, Salamander shoes, Abrau Durso sparkling wine, Tonus juice.

In modern conditions, when the general breadth of goods in trade organizations, especially hypermarkets, -units, automated accounting using barcode information requires the introduction of the concept of "commodity article".

Commodity article (TA) - assortment unit of goods, including its name and / or trade mark, if necessary, gradation of quality (grade, quality class, number, brand, etc.), standard size or quantitative characteristics of packaged products (weight, volume, length, width, height, etc.), as well as other necessary information. Each product article is assigned its own barcode, which makes it possible to identify it at all stages of product distribution. For example, drinking bottled water Holy Spring in a package with a capacity of: 2; 1.5; 0.5 l will refer to different commodity articles, differing in quantitative characteristics and price. The article of rice or buckwheat will be determined by the variety (polished or polished rice, unground or buckwheat), variety, packaging, and in rice - also by the type and, possibly, by the country of origin. For an article of clothing and footwear, important features will be size, color, style, country of origin. Thus, the identifying features of a product article are not the same for different products. The most accessible method for identifying commodity articles at all stages of commodity circulation is marking, including a bar code.

The division of consumer goods into genera, subgenera, classes and subclasses is based on a hierarchical classification method. When dividing into groups, hierarchical and faceted methods can be used together. This can be seen on the example of groups of the subclass "food products of plant origin". Often, the groups of this subclass are subdivided according to the raw material principle by the hierarchical method into grain and flour products, fruits and vegetables, and tobacco products. At the same time, other groups (gustatory, auxiliary and confectionery products) are distinguished according to a different criterion - purpose, which indicates the use of the facet method, since in general, when dividing into groups, signs are used that are independent of each other.

The given general commodity classification of food and non-food products does not coincide with the classification of agricultural and industrial products in the OKP. This is due to the fact that the commodity classification historically developed earlier and was based on the needs of trade. In the OKP, the interests of industries producing products are manifested to the greatest extent. Therefore, both of these classifications can be applied each in its own area. However, there are also alternative commodity classifications of consumer goods.

Table 3 General classification of food products

Table 4 General classification of non-food products

You need to know which foods belong to which groups: starchy and non-starchy, sour and sweet ... In order for your breakfast, lunch or dinner to be as useful as possible and rich in proteins / carbohydrates, we will list foods rich in proteins and carbohydrates, and - so called natural (neutral) products. The latter can be used both in combination with foods rich in proteins and in combination with foods rich in carbohydrates.

Foods rich in carbohydrates

Starch-rich foods:

Bread is preferable from flour with bran or with the addition of bran;

Grain, wheat, spelled, spelled, rye, barley, oats, buckwheat, corn, rice, millet;

Cereal products are preferred from bran flour, semolina, cereals or wholemeal flour, flakes, muesli, bran flour pasta (not egg pasta);

Dried beans (excluding soybeans) and dried peas;

Potatoes including Jerusalem artichoke and sweet potato;

Zucchini;

Pumpkin.

Sugars and syrups (limit if possible):

Yellow and white sugar;

Milk sugar;

Various jams and preserves;

Maple syrup;

Beet syrup;

Condensed pear juice.

Protein-rich foods

B christmas tree food of plant and animal origin:

Legumes;

Nuts (most);

All cereals;

Soybeans and their products, primarily tofu, soy milk;
- Sunflower seeds;

Eggplant;

Meat (use as little as possible!) Beef, veal, lamb, lamb, rabbit, pork, poultry and game;

By-products (preferably excluded!) Liver, heart, kidneys;

Fish and other seafood;

Cottage cheese and dairy products;

Low-fat milk and low-fat dairy products

Cheese with a fat content of no more than 45%;

"Neutral" products

Foods compatible with carbohydrate or protein foods:

Vegetable oils - burdock, olive, sunflower, corn, walnuts, pumpkin seeds, grape seeds, etc .;

Nuts and Seeds - hazelnuts, walnuts, southern nuts (Brazil nuts), coconuts, almonds, pistachios, pecans, cashews, pine seeds, sunflower seeds, sesame seeds, pumpkin seeds;

Fruit vegetables - tomatoes, cucumbers, bell peppers, eggplant, zucchini, pumpkin, sweet peas, green beans;

White cabbage, sour cabbage, red cabbage, savoy cabbage, kohlrabi, Brussels sprouts, cauliflower, grunkol, shpitzkol, broccoli, Chinese cabbage, pak choy;

Leafy vegetables - head lettuce, ice lettuce, roman lettuce, field lettuce, chicory endive, red lettuce, chicory, dandelion leaves, watercress

Root and tuberous vegetables - carrots, celery, green and black radishes, radishes, goats, beets, horseradish, rutabagas;

Bulbous vegetables - leeks, onions, shallots, garlic;

Mushrooms;

Seeds and shoots;

Only fatty cheese with a fat content of more than 45%;

Egg yolk.

Fat-rich foods

Oils - olive oil, rapeseed oil, vegetable oil, peanut oil, soybean oil, sunflower oil, corn oil and butter;

Most nuts;

Animal products: Fats of sea fish, lard, fatty meat, cream, sour cream, cheese;

Non-starchy and green vegetables

Lettuce, celery, chicory, dandelion, cabbage, turnip leaves, sour sorrel, beet leaves, onion, turnip, eggplant, cucumber, parsley, rhubarb, asparagus, garlic, sweet pepper, radish.

Moderately starchy vegetables

Cauliflower, beets, carrots, rutabagas.

Semi-acid fruits

Fresh figs, sweet cherries, sweet apples, pears, peaches, apricots, blueberries, currants, strawberries.

Sweet fruit

Dates, figs, raisins, dried apricots, grapes, prunes, persimmons, dried pears and apples (sweet varieties) and others.

Sour fruit

Orange, grapefruit, pomegranate, lemon, sour grapes, sour plums, sour apples. Tomatoes are also sour.

MORE ON THE TOPIC

5 most unsafe and cheapest products

People often buy cheap food to save money, or memories of the difficult 90s are firmly embedded in their heads. But is it really economical, considering the negative health consequences and not the cheapest medical services?

Why is food classification necessary? In order to be able to follow the rules of work in the process of them:

• production;
• storage;
• transportation;
• implementation;
• use.

Our body is designed in such a way that it needs nutrition and rest every day. If everything is clear with rest - it is, first of all, a healthy sleep, then it is not all that difficult with recharge. Every person should eat. And more than once a day. It is necessary to eat correctly, as excessive consumption of certain types of goods can harm the body. The classification of food products is a breakdown into different groups according to their characteristics and properties. To account for goods by groups in 2019, the All-Russian product classifier (abbreviated OKP) is used.

What is the all-Russian product code, where and how it is applied, we will consider further in the text. It is important to understand that the classification of food products is of great importance not only on an industrial scale (confirmation of this by the All-Russian classifier), but also in local situations. For example, very often the principle of separate nutrition is used in different diets. It will not be possible to apply it in practice if you do not know which group a particular product belongs to and whether it can be eaten with another. How do vegetarians know what they shouldn't eat? They, too, use the division of supplies into groups, sometimes not even consciously. After all, plant and animal food is also a classification of food products.

With the help of OKP, you can automatically process product information. This greatly facilitates the life of commodity experts and extras. OKP is also used in marketing research. Another purpose of the OKP is to include products in catalogs in accordance with their characteristics. Moreover, if today we are talking about food products and their classification, then the OKP has a larger scale, including all existing food products on the Russian market in 2019.

The all-Russian market is quite diverse. There are several types of classification. By appointment of food products:

• general food products:
  • vegetable origin - everything that trees and plants give us (juices, berries, fruits, vegetables, grain, etc.);
  • animal origin (meat, fish, milk, eggs, edible insects, crayfish, crabs, shellfish, propolis, honey, etc.);
  • from the kingdom:
    • mushrooms;
    • algae;
    • microorganisms (eg yeast);
• inorganic (salt, sugar, etc.)
• dietary and preventive (used in treatment);
• children food:
  • age:
    • up to three years;
    • from three to six years;
    • from six to fourteen years old;
  • water content:
    • low (cereals, mixes, pasta, etc.);
    • high (mashed potatoes, minced meat, kefir, etc.);
  • crushing percentage:
    • children up to six months;
    • from six months to nine;
    • from ten months to one and a half years;
    • from one and a half years to three;
  • canned food:
    • vegetable canned food;
    • canned meat.
  • edible goods designed to perform specific functions.

Taking into account the chemical component, the following product categories are distinguished, containing:

• proteins;
• fats;
• carbohydrates;
• minerals.

Taking into account production processing:

• cooked;
• raw;
• semi-finished products.

Based on consumer properties, the following types are distinguished (educational classification):

• cereals and flour;
• vegetables, fruits, mushrooms;
• meat;
• a fish;
• milk and milk products;
• eggs and egg products;
• honey, sugar, confectionery, starch;
• fats suitable for human consumption;
• flavoring goods.

Groups of goods used in trade (commodity neighborhood, etc.):

• products from meat and sausages;
• bakery products;
• eggs and egg products;
• products of confectioners;
• vegetables and fruits;
• milk and milk products;
• edible fats;
• fish and fish products;
• tobacco products;
• soft drinks;
• drinks with different alcohol content.

All-Russian classifier - concept and interpretation

I would like to note that the All-Russian Classifier of Products, also known as OKP, does not just break down goods into groups and categories. He gives a clear description of each product in accordance with its belonging to the group. The two digits that go at the beginning of the OKP code determine the group of goods. Thanks to the next four digits, the all-Russian classifier determines the clear place of the product in its system. Accordingly, the OKP code consists of six digits. An all-Russian code is assigned to each type of food product and unit of the commodity group. On the portal "PravPotrebitel" you can download a list of food products:

Naturally, it is very difficult for an ordinary person to learn such a list, and most likely even impossible. To do this, you need to be a child prodigy. For this, there are currently computers (for example, computers). You can always use the information posted on our website to satisfy your curiosity and your needs.

Moreover, if you still have questions on the topic, you can ask them to the site's consultants at any time.

Communication with specialists takes place online and is completely free.

Milk and dairy products

• cream and milk itself;
• different types of cheeses made from cow's milk;
• fermented milk products;
• dry dairy products;
• canned food (condensed milk);
• oil;
• ice cream.

Milk, as a food product that undergoes certain processing, can be of several types:

• milk;
• milk product;
• product with milk content;
• dairy compound product;
• milk products;
• secondary raw materials;
• milk drink;
• by-product of processing.

Milk is classified according to the processing process:

• raw - do not heat above 40 degrees;
• drinking - undergoes various types of processing (including thermal), the proportion of fat content cannot exceed nine percent;
• one-piece - not processed to adjust the component parts;
• recovered - to create it, water is added to the original product (to the concentrate, to condensed milk or to milk powder);
• baked - drinking milk is processed for its production. It is heated to a temperature of 99 degrees and maintained for a certain time, but not more than three hours;
• pasteurized, UHT-treated, sterilized - the product is processed at high temperatures to achieve certain qualities and increase the shelf life;
• thermized - the product undergoes a healing process, a similar procedure is carried out during any milk processing (at the beginning or at the final stage).

The type and characteristics of milk may differ depending on the animal from which it was obtained. You can milk:

• cows;
• deer;
• mares.

Milk and dairy products can be classified according to different criteria. As well as any other food products. If you have any questions on this topic, you can ask the site consultants for free.

In accordance with modern classification, all food products can be divided into three large groups (Fig. 1).

Figure: 1. Classification of food

Mass consumption products developed according to traditional technology and designed to feed the main population groups.

Functional food productscan be otherwise named as healthy food products, positive nutrition products, physiologically significant food products. These include mass consumption products that look like traditional food and are intended to be consumed as part of a regular diet, but, unlike mass consumption products, contain functional ingredients that have a positive effect on certain functions of the body or the body as a whole.

The main distinguishing features of functional foods are:

The nutritional value;

Taste qualities;

Physiological effect on the body.

These requirements should apply to the product as a whole, and not to the individual ingredients included in its composition.

Not only fortified foods can be functional, but also any natural foods that are good for health, such as carrots, cabbage, onions, parsley, apples, and more.

Therefore, the following product groups are considered functional (Fig. 1):

- natural foods that naturally contain a large amount of a functional ingredient , for example, oat bran, rich in fiber, fish oil as a source of polyunsaturated fatty acids, citrus fruits containing a large amount of vitamin C, meat as one of the main sources of B vitamins, directly squeezed juices obtained from fruit or vegetable raw materials by mechanical processing;

- traditional food products in which the amount of harmful components is reduced;

The latter include cholesterol, animal fats high in saturated fatty acids, low molecular weight carbohydrates such as sucrose, sodium, etc. The technology for the production of this group of functional products consists in the extraction or destruction of harmful components: the extraction of cholesterol from egg white using CO 2 extraction, the destruction of cereal phytate, which binds and hinders the absorption of calcium, zinc and iron, treatment with the enzyme phytase.

Foods additionally enriched with functional ingredients using various technological methods, for example, bran bread, fruit purees fortified with calcium, juices and drinks fortified with vitamins, bifidokefir, drinks or sweets with antioxidants, juices with echiniacea.

Functional products must meet the following requirements:

Be natural;

Be in the form of regular food, that is, not available in dosage forms such as tablets, capsules, powders;

To be consumed orally, that is, as normal food;

Beneficial for nutrition and health, while beneficial qualities must be scientifically substantiated, and daily doses must be approved by specialists;

Be safe in terms of balanced nutrition;

Do not reduce the nutritional value of foods;

Have established values \u200b\u200bof physical and chemical indicators and exact methods for their determination.

Functional products are intended:

To compensate for the deficiency of biologically active components in the body;

Maintaining normal functional activity of organs and systems;

Reducing risk factors for any disease, for example, normalizing cholesterol levels;

Maintaining beneficial microflora in the human body, maintaining the normal functioning of the gastrointestinal tract.

Functional foods should be separated from medicated foods, examples of which are dietary, therapeutic and prophylactic, specialized foods, the purpose of which is indicated below.

Diet foods are intended for people suffering from certain diseases. Diet products should prevent the exacerbation of these diseases, help mobilize the body's defenses. Depending on the type of disease, dietary products may additionally contain protective food components or, conversely, be free of nutrients that contribute to the course of the disease. For example, diabetes mellitus and obesity require a decrease in the content of easily digestible sugars in foods; in case of liver disease, cardiovascular pathology, it is recommended to eat foods with a reduced content of table salt.

Specialized food are characterized by a narrow focus on the correction of any body functions. For example, for the optimal implementation of metabolic processes of the body, athletes need food products with a high content of B vitamins (B 1, B 2, B 6, nicotinic and pantothenic acids), as well as vitamins C and E, which play an important role in redox processes. in organism. The needs of the astronauts' organism are satisfied thanks to diets additionally enriched, first of all, with vitamins, essential amino acids, fiber, macroelements Ca, K, Mg.

Products for therapeutic and prophylactic purposesintended for persons exposed to adverse factors of the working environment or used in therapeutic practice. Therapeutic and prophylactic food products contain components that compensate for the deficiency of biologically active substances, improve mainly the functions of the affected organs and systems, neutralize harmful substances, and contribute to their fastest elimination from the body.

Treatment and prophylactic products can be:

On the basis of known general-purpose products with the introduction into their formulation of one or more components that give direction to the product, or with the replacement of a part of the product with other components; in this case, the product manufactured according to the state standard is taken as a basis, then the direction of the product and the amount of introduced functional additives are determined;

New products without taking into account the basis of recipes and technologies of existing food products. In this case, the modeling of the formulation of the product with the specified therapeutic and prophylactic properties is carried out. When developing the formulation, the amount of the fortifying additive will be constant, and the selection of other components is carried out taking into account the properties of the additive and the organoleptic characteristics of the product.

Fortified foods - products in which certain ingredients have been added or substituted. This group of products differs from functional ones in that the amount of the functional ingredient is below the level of physiologically significant concentrations.

Thus, functional food products are a special group that does not belong to the category of drugs and medicinal foods, although they are used to improve the functioning of body systems and improve the quality of human health.

Therefore, they occupy a middle place between conventional products made using traditional technology and health food products (Fig. 2).