FORMATION OF HYBRID ORGANIC AGRI-FOOD SYSTEMS BASED ON CONSORTIUMS

The article discusses the hypothesis of combining small and large producers of organic food into associations and consortiums, where each business entity will receive certain advantages. In the course of the study, the author took into account the features of the types and experience of state support for existing organic agro-food systems, the main beneficiaries of the progressive development of these systems. The study is based on the synthesis of types of modern, traditional and mixed organic agro-food systems, which made it possible to identify the possibility of forming a new type of system — ​hybrid organic agri-food systems. The results of the study showed that cooperatives and associations can become the most acceptable forms of hybrid systems at the initial stage of their formation. The addition of an agro-industrial holding to the system will allow the formation of consortiums, which are proposed to be considered as the main form of hybrid organic agri-food systems and a mechanism for scaling them up to create export sectors based on small and medium-­sized businesses. In order to identify the interests of the main beneficiaries of the consortiums, the stakeholder analysis method was used, which shows that it is the state that is the main recipient of the positive effects from the development of hybrid organic agro-food systems. These effects include: preservation of natural capital, reduction of unemployment in rural areas, slowing down the rate of rural migration, involvement in the circulation of unused land, strengthening the health of the nation and increasing farmers’ incomes. At the same time, a necessary condition for the formation and scaling of organic consortiums are state support measures that can be aimed at stimulating the interaction of business entities and protecting the interests of small farmers.