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2020, vol. 13, br. 4, str. 18-37
Izazovi razvoja prehrambene industrije Bugarske u kontekstu evropskih integracija
aUniverzitet Privredna akademija u Novom Sadu, Fakultet za ekonomiju i inženjerski menadžment - FIMEK
bUniversity of National and World Economy, Faculty of International Economics and Politics, Sofia, Bulgaria
cUniverzitet 'Union - Nikola Tesla', Fakultet za menadžment - FAM, Sremski Karlovci
dVisoka poslovna škola strukovnih studija, Čačak

e-adresaceca@fimek.edu.rs, antoaneta_vassileva@yahoo.com, svetlana.tasic@lsc.edu.rs, jelena.avakumovic@famns.edu.rs, marijabf@gmail.com
Ključne reči: prehrambena industrija; komparativna prednost; RCA indeks; Grubel-Lloyd index; Bugarska
Sažetak
Predmet istraživanja je analiza konkurentnosti prehrambene industrije Bugarske na međunarodnom tržištu, sa ciljem da se identifikuju promene u izvoznoj strukturi proizvoda klasifikovanih prema robnim grupama (SITC Rev.3). Cilj je bio da se ukaže na sektore koji se brže razvijaju i koji imaju pozitivne tendencije i uticaj na ukupnu konkurentnost bugarske privrede. U istraživanju je korišćena deskriptivna statistička obrada podataka, indeks komparativne prednosti izvoza - RCA i indeks specijalizacije u spoljnoj trgovini - GL indeks. Rezultati istraživanja su pokazali da je u analiziranom periodu došlo do značajnih promena u strukturi izvoza, pa su grupe sa vodećim pozicijama u početnoj godini analize izgubile tu poziciju i zamenjene su proizvodima drugih robnih grupa. Takođe, potvrđeno je povećanje komparativne prednosti izvoza kod: biljnih masti i ulja; krupice i ostalih proizvoda od žitarica; eteričnih ulja, parfimerijskih proizvoda; mesa i jestivih ostataka; pirinča; šećera, melase i meda; i sl. Ustanovljeno je i da su proizvodi sa izrazitim intraindustrijskim karakterom razmene u 2017. godini: sokovi od voća i povrća; proizvodi od šećera; meso i jestivi ostaci; ptičja jaja i žumanca, belanca; maslac i druge masti iz mleka, mlečni namazi i sl.
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O članku

jezik rada: srpski
vrsta rada: izvorni naučni članak
DOI: 10.5937/etp2004018I
primljen: 15.12.2020.
revidiran: 12.01.2021.
prihvaćen: 15.01.2021.
objavljen u SCIndeksu: 26.03.2021.
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