The task of food products manufacturing enriched with substances that make up for the deficiency of certain substances remains very urgent. In order to prevent a large number of diseases, everyday products, in particular, baked goods are enriched. To improve the qualitative and quantitative composition of bakery products, it is necessary to introduce components that provide diet and preventive nutrition.  It is necessary to use products of plant raw materials processing, including vegetable additives, fruit and berry raw materials in the form of various semiuseful ingredients. Pectin, inulin, cellulose, complexes of soluble and insoluble fibers of beets, apples, citrus fruits, etc., as well as wild raw materials can be sources of dietary fibers for bread enrichment.  The aim of the research is to develop the technology and formulation of baked products using semi-finished products from wild raw materials – blackberries and potassium. The addition of cranberry and blackberry puree has had a positive effect on the physical, chemical, organoleptic quality indicators, the products have acquired a pleasant berry flavor, and aroma, a brighter color of the crust, increased nutritional value.

The ability to model the formula and assortment of flour confectionery is the main advantage of this group of products in the production process. The article presents the results of the research on the effect of pumpkin puree on the quality of white wheat flour crackers. Pumpkin puree contains vitamin T, which is considered to be a vitamin-like substance, also known as vitamin B11, but its most famous name is carnitine, and it is usually referred to as a fat burner. Carnitine has antioxidant properties. Pumpkin puree contains macroand micronutrients of magnesium, sulfur, chlorine, copper, zinc, which are practically not present in ready-made crackers, and the content of potassium and calcium in pumpkin puree is almost twice as much as in crackers.  During the baking process in the laboratory, pumpkin puree was added to the cracker dough in the amount of 5;10;15;20;25 % of the flour.  The dough was prepared in a two-phase way. Pumpkin puree contributed to increased plastic deformation of the dough, increased the rate of relaxation of the internal stresses of the dough when rolling out and forming dough pieces. Cracker dough with the addition of 15% puree had optimal properties for getting the best quality crackers.  

The problem of the production of enriched drinks from natural plant materials for preventive purposes is considered. Pectin extract from grape processing products is an enriching component in beverage technology.  The studies were carried out in accordance with the innovative directions of development of the food and processing industry formulated in the Strategy of the scientific and technological development of the Russian Federation until 2030.  One of the tasks of scientific and technological development of the food industry considered in the research is to increase consumer demand for fortified foods, healthy and functional foods, which necessitates the development of food technologies that enhance protective functions of the body to prevent nutritional-dependent diseases. The idea is substantiated that the most technologically advanced way of creating food products with preventive properties is the technology of drinks with high biological value.  Information is provided on the significance and nutritional properties of peach and carrot fruits used as the basis for the development of the drink. The data characterizing the quality of the pectin extract obtained from grape products and used in the technology of the drink as an enriching component and having detoxifying properties are presented.  A comparative tasting evaluation of the experimental samples of the drink is given; on its basis the optimal formulation for the production of an enriched beverage with pronounced detoxification and adaptogenic properties is determined. Particular attention is paid to studies confirming the nutritional and biological value of the developed drink. The detoxifying properties of the drink are confirmed by studies to determine its complexing ability. It has been found that 1 g of pectin contained in the drink is able to bind and remove 151.7 ml of lead from the human body.  The presented studies allow one to obtain high-quality drinks based on natural raw materials, to expand the range of preventive products that can eliminate the shortage of necessary nutrients for humans.  

One of the causes of frequent alimentary-dependent diseases in school-age children is the insufficient intake of micronutrients. Consumer products, basic necessities and the most beloved children's products play a huge role in the nutrition of schoolchildren. Drinks of increased nutritional and biological value, obtained by introducing functional ingredients into the composition with the maximum preservation of their original nutritional value can be a great prospect in improving school feeding.  The aim of the research is to study the effect of fruit syrups on the biological and nutritional value of a cocoa drink. The objects of study are the most promising fruits of the foothill zone of the Republic of Adygea: blackberry, raspberry.  The article presents the results of the study on the use of fruit syrups obtained from blackberries and raspberries in the preparation of cocoa drinks recommended for school meals. It has been experimentally established that 5 g, 10 g, 15 g and 20 g dosages of fruit syrups influence organoleptic, physical and chemical indicators of the quality of cocoa drinks. The optimal dosage of fruit syrups in the preparation of a cocoa drink has been established.  Fruit syrups have high biological activity, which will enrich cocoa drinks and give them a functional focus.  

Sugar beet pulp is a promising source for obtaining pectin, protopectin, cellulose, hemicelluloses and lignin. The article gives a brief description of the most common technology for producing pectin from sugar beet pulp, as well as the results of domestic and foreign studies aimed at improving the finished product yield and quality. It has been established that pulp drying regimes have a decisive influence on the quality of the obtained pectin, predetermining its structural properties.  With a decrease in pulp particle size for extraction, pectin yield increases by 20 % with a concomitant increase in galacturonic acid content by 60%, however, its rheological properties deteriorate. Electrochemical treatment of extractant for pectin obtaining increases pectin yield by 18-20 %, while electric treatment of the beet pulp by 50 %. The scientific works aimed at obtaining RG-1 «hairy» pectin, as well as the pectin fermentation in order to produce oligosaccharides with the best prebiotic properties have been considered. The results of the studies aimed at chemical obtaining of 10-70 nm cellulose nanotubes in pure form from depectinated pulp, as well as cellulose nanotubes in the composition of gels from fermented beet pulp, have been presented. The work aimed at the use of dried beet pulp as lignin-containing raw materials in chipboards production has been described.

Intensification of tobacco leaves drying is achieved due to the physical method of cutting the middle vein of the leaf. The method of cutting costae is applied to various varieties of tobacco used in mixtures in the manufacture of smoking products. The aim of the research is to determine the effect of cutting on the quality indicators of raw materials of various varieties of tobacco used in the mixtures when a natural method of drying is used. The dynamics and intensity of drying of different varieties of tobacco with cut costae have been studied in comparison with a whole leaf. It has been found that the dried raw material has a different final equilibrium moisture, which determines its hygroscopic properties. The influence of hygroscopic properties of various varieties on the technological parameters of the raw material has been determined. It has been established that the method of cutting costae in all types of tobacco reduces the drying time by 1.3-2.5 times, does not impair the commodity quality of the raw materials, improves its technological properties, the fiber yield increases to 1.58-6.85%, dust yield does not exceed the regulated values, does not significantly affect changes in the chemical indicator of nicotine level.

The choice of the method of drying a particular variety of tobacco is determined by a number of criteria, physiological characteristics of the rate of moisture loss of the variety during drying, production volumes, technological equipment of the production and the desired quality of the obtained raw materials. The aim of the research is to determine the criteria when choosing a method of drying tobacco and justify one of the criteria that determines the method of drying according to the quality indicators of raw materials, using the example of large-leaved skeletal Yubileiny Novyi 142 tobacco variety.  To increase the drying efficiency in post-harvest processing, the method of cutting the costae is used, which allows to halve the drying time. Tobacco is dried in a natural, artificial and combined ways. The raw materials of all drying methods have been evaluated according to the main quality indicators. It has been found that physiological characteristics of the variety make it possible to obtain better raw materials when the combined drying method is used: the yield of raw materials of the first commercial grade is increased to 98%; fiber yield increases; bulk-elastic properties are improved, which reduce specific consumption of raw materials per unit of smoking products; the chemical composition of raw materials improves, toxicity decreases, due to a decrease in nicotine values, fermentation of raw materials increases the smoking advantages of tobacco.  

Bread is a good alternative to creating functional products, as it is in demand among the entire population. The authors presented the theme of improving the formulation of rye-wheat mini-bread by activating production starters with apple (citrus) pectin for catering.  The aim is to develop the formulation and technology of rye-wheat mini-bread for catering using pectin substances to activate production starters.  The «Darnitsky» bread formulation which includes industrial rye sourdough starter has been taken as a basis for the creation of starters activated by pectin substances – apple and citrus ones (1, 3 and 5% to the flour weight). Two top-samples have been identified hop starters activated by apple and citrus pectin (5%). As a result of proofing, a hop yeast sample activated by apple pectin (5%) has been indicated; its lifting activity significantly exceeds the activity of other samples. The rise of the semi-finished product with the topsample was achieved after 45 minutes, 10...15 minutes faster than others.  The quality of mini bread corresponds to GOST 26983-2015. Microbiological safety is confirmed by laboratory tests. As a result of the research, mini-bread with the addition of hop ferment activated by apple pectin (5%) has become an absolute leader.  

To meet the needs of the population and improve the diet, it is necessary to apply technologies using new raw materials. Non-traditional types of raw materials with biological and high nutritional value are one of the ways to expand the assortment of functional food products.  The aim of the research is to study the effect of fruit powders from wild plants on the biological and nutritional value of farinaceous dishes. The objects of the research are the most promising fruits of wild plants of the foothill zone of the Republic of Adygea: oriental apple tree (Malus orientalis), cinnamon rosehip (Rosa cinnamomeal), hawthorn (Crataegus pentagyna W.K.).  The article presents the results of the research of the use of fruit powder additives obtained from rose hips, hawthorn and oriental apple in the production of farinaceous dishes (crapes, flippers and pancakes). The influence of 5%, 10% and 15% dosages of fruit powders on the organoleptic and physical and chemical indicators of the quality of flour dishes has been established. The optimal dosages of fruit powders from wild plants when baking farinaceous dishes have been determined. Powders obtained from the fruits of wild plants are rich in biologically active substances, which will enrich farinaceous dishes (crapes, flippers and pancakes) and give them a functional focus.  

The article provides recommendations on improving organizational and economic forms of regional support for business entities on the territory of the Krasnodar Territory. The importance of transforming the institutional environment of the region to stimulate entrepreneurial activity is noted.  The importance of the formation of a flexible institutional policy of regional authorities aimed at improving forms of support for business entities and increasing the investment activity of local businessmen in the Krasnodar Territory is substantiated. Further development of the communication system of territorial authorities based on the involvement of public organizations, unions of entrepreneurs, as well as institutions involved in the analysis of socio-economic indicators, private consulting and audit firms, the experience of which can be useful in expanding the forms and directions of state support for business is suggested.  The developed model of the system of regional support for business entities in the Territory, as well as a model of the process of implementing state regulation and support of entrepreneurship in the territory of the Krasnodar Territory are presented. The practicability of using the recommended algorithm for the coordination and adaptation of entrepreneurship development strategies in the region is noted. The subject of the study is business entities. The purpose of the study is to identify promising areas for improving state support for entrepreneurial activity in the region.  

Global penetration of digital tools into everyday life dictates a significant change in approaches to defining requirements for specialists of the present and future. High speed of technological changes and total algorithmization of typical tasks significantly reduce the list of traditional professions and create conditions for the emergence of technological unemployment. A significant problem for all subjects of the labor market is the natural transformation of models of their interaction with each other. Reducing the time lag of a technological wave duration plays an important role here. This affects directly the development trends of the real economy, education, and labor markets. In addition, the paradigm of state management of labor and education markets is expected to undergo radical changes. High transparency of the borders of national labor markets and development of on-line education dictate the need to synchronize approaches to models of public administration in these areas. In the framework of this article we have identified the prerequisites for transforming the existing paradigm of interaction between labor market actors and have proposed measures for immediate synchronous work of governments of different states in order to offset possible negative consequences of digitalization of the economy.  

On the basis of randomized selection of common hazel (Corylus Avellana L.) in the natural population of the North-West Caucasus, crown polymorphism has been studied by shape, diameter, height, density and diameter of the bush base. Plants grow at heights of 250-1,500 m above the sea level. Classification has been carried out on the basis of the well-known methodology for the pomological description of varieties. 450 fruiting rames of various ages have been examined so far. Data processing has been performed using the «Stadia» computer program.  It has been established that more than 74% of plants in the population have a rare and dense crown. Bushes of medium density are represented by one quarter. The proportion of individuals with a weeping crown shape, which is of the greatest value for decorative purposes, was found in 0.22 % of cases. The main part of the plants has a shoot distribution diameter at the base of the bush from 0.10 m to 0.5 m, they account for 60.22 %. The diameter of the hazel crowns in the population vary between 1-12 m, and has a significant coefficient of variation of 42.13 %. Fruiting plants have a height ranging from 2 to 15 m, coefficient of variation of 40.33 %. The presence of individuals with a height of up to 3 m and more than 12 m suggests the possibility of selection of both undersized and overgrown forms.  

The results of multi-year research on the study of unconventional methods of tillage on fused leached chernozems of the south-foothill zone of Adygea are presented.  The following tillage methods have been compared: mouldboard tillage with the PN-4-35 plow, nonmouldboard tillage with the PCh-2.5 chisel plow and the alternation of these methods; single deep slitting, shallow treatment with an anti-erosion KPE-3.8 cultivator – plane cutter; surface treatment with a heavy BDT-3 disk harrow.  As a result of the studies the influence of energy-saving methods of tillage on the agrophysical parameters of the soil and crop productivity has been revealed.  The content of productive moisture in a meter soil layer on options with constant chisel cultivation is slightly inferior to the options with constant plowing under all crop rotation crops. In the summer growing season a higher moisture content is observed in areas with constant plowing under all crop rotation crops.  The bulk soil weight under continuous sowing cultures in a 0-40 cm soil layer is somewhat denser (1.13-1.12 g / cm³) in surface and mouldboard processing than in chisel processing (1.09 g / cm³).  The agronomically valuable fraction of soil aggregates (0.25-3.0 mm) is contained in a larger number in crops of row crops, cereal crops, clover in the soil layer of 0-40 cm with constant plowing (26.9 %, 17.0 %, 25,0 %).  Excessive crop yields have been noted for variants with permanent chisel processing (275.8 TZE / ha) and at alternating different processing methods compared to the variant with constant plowing (288.3 TZE / ha). In order to reduce erosion processes on sloping lands, when cultivating crops, it is possible to use subsurface tillage: chiseling for six years, shallow and shallow for 2-3 years. According to the results of an economic analysis of the studied methods of soil cultivation, the replacement of the main processing (plowing) with energy-saving methods have provided fuel savings of 20-25 % and an increase in labor productivity by 27-28 %.  

The article presents the data of breeding studies on some subtropical fruit crops (Diospyros kaki L., Feijoa sellowiana Berg) cultivated in the Black Sea coast area of the Russian Federation. The first domestic ‘Khostinsky’ persimmon variety has been obtained, which has high productivity and quality of fruits, and is also resistant to pests and diseases. As a result of interspecific crossbreeding, a promising interspecific hybrid No. 99 (Omarov’s ISH) has been obtained (Djiro ’x common persimmon), which is highly frost-resistant can withstand temperature drops to minus 230.  Creation of such hybrids will expand the distribution area of the culture in more northern regions. The amount of sugars in fruits reaches 25% compared with 14-19 % in the control. As a result of multi-year research on feijoa plants cultivated in the humid subtropics of the Russian Federation, many promising forms have been identified among seed populations, three of them («Dagomysskaya», «Dachnaya», «Sentyabrskaya») were cultivated and included in the State Register of protected breeding achievements (plant varieties) of the RF in 2016. Selection of high-yield and especially early ripe forms of feijoa with their further vegetative propagation will increase significantly the area under the culture in the Russian Federation, and will increase the yield of plantations and improve the quality of fruits.  

The article describes working with wintering oats at the Maykop Experimental Station. The authors analyze a fragment of the oats working collection of the FSBSI «Federal Research Center All-Russian Institute of Plant Genetic Resources named after N.I. Vavilov (RCRI)», which remains alive in the Maykop district of the Republic of Adygea, consisting of 800 samples. The data on the distribution of oat samples by origin, species composition and varieties are presented. The second part of the article describes the study of samples of new arrivals in the RCRI collection in order to highlight promising material for solving urgent selection problems.  The study consists of phenological and morphological observations, counts, assessment of resistance to biotic and abiotic factors, laboratory analysis of sheaf material. Productivity has been highlighted in the research, as the most important characteristic of a crop and a variety. For wintering oats productivity is closely related to overwintering conditions. Generalized data on overwintering of oats are presented and the causes of death of the samples are indicated. 448 samples from 46 countries have been studied for 10 years, 48 sources of high oat productivity have been identified, which we recommend for use in breeding.