In this work the detailed analysis of the program risk–management at level of raw corporation is carried out. Data on a condition of the market are provided.

This article contains analysis of the current situation in the development of entrepreneurship, defined its main problems, as well as ways to solve these problems.

The article examines the questions of formation of holding as integration mechanism of business development and maintenance of its competitiveness

This article discusses the idea of developing a functional product that exhibits biologically active, bifidogenic properties and a strong antioxidant effect. The authors propose the formulation of sea buckthorn marmalade with the addition of immobilized probiotics. The jelly-fruit marmalade formulation is used as a control sample; apple puree is replaced with sea buckthorn concentrate, sugar and molasses with fructose. In experimental samples, various methods of introducing probiotics are used and their viability in the finished product is further evaluated. According to the organoleptic characteristics, the samples have a pleasant taste, smell, original color, gelatinous consistency. The best viability was shown by microorgan isms immobilized by incorporation into the gel.