COMMODITY ASPECTS OF COOKIE QUALITY MANAGEMENT IN THE CONTEXT OF MARKET GLOBALIZATION

Abstract

The article examines the commodity science aspects of cookie quality management at the key stages of product distribution in the context of market globalization and the integration of trade systems. The influence of raw material, technological, and logistical factors on the formation of consumer properties of different types of cookies (sugar, hard, and butter cookies) and the preservation of their quality during transportation, storage, and retail within multi-level supply chains is analyzed. The physicochemical characteristics of cookies are investigated, including hygroscopicity, susceptibility to fat oxidation, and sensitivity to mechanical impact, which necessitates strict control of distribution parameters in accordance with international requirements. Particular attention is paid to the impact of innovative formulation approaches (reduced sugar content, gluten-free technologies) on product quality stability, as well as to the role of modern packaging materials and intelligent indicators in monitoring storage conditions. The importance of implementing international food safety standards and quality management systems in enhancing the efficiency of global supply chains is substantiated. It is established that effective quality management of cookies under conditions of market globalization is a key factor in minimizing product losses, increasing competitiveness, and strengthening consumer trust. The obtained results can be used by food industry and trade enterprises to improve the effectiveness of product quality management in the context of market globalization.