COMPETITIVENESS OF FOOD PRODUCTS IN THE ASPECT OF CO-EVOLUTION-INNOVATION INTERACTION OF RAW MATERIAL SUPPLIERS AND ENTERPRISES OF PROCESSING INDUSTRY
The article outlines the essence and significance of the co-evolution-innovation interaction of management agents under the market conditions. Owing to this the concept of “co-evolution-innovation interaction”, main conditions and factors of its functioning are defined. The model for co-evolution-innovation interaction of the agroindustrial complex spheres and the strategy of the region development in the aspect of food competitiveness are presented. The factors most essentially influencing the formation and development of agroindustrial conglomerate are numbered, the fundamental scheme of formation and stimulation of co-evolution-innovation vectors of the economic market growth is presented. The model for the priority coevolution-innovation development of the regional agroindustrial complex is developed, which allows establishing the dominating characteristics of the regional stability strategy and making a conclusion on the food competitive capacity as a paradigm of the agroindustrial complex development.