RESERVES FOR THE ENHANCEMENT OF BEEF PRODUCTION IN THE REPUBLIC OF SAKHA (YAKUTIA)
In the structure of the agriculture gross production of the Republic of Sakha (Yakutia), the share of animal breeding is more than 67%. Meanwhile, at the present time, the level of the Republic’s selfsufficiency of animal products is poor. Thus, in year 2016 the share of agricultural products, produced in the Republic, in total consumption amounted to: milk - 57.9%, meat - 26.6%, including selfsufficiency of beef which was at the level of 36%. Substantive segment of the market in the Republic is the market of beef. Furthermore, the dynamics for the last few years shows that there is a steady trend of decrease in beef raising. Within 5 years the cattle production decreased by 25% (live weight). The main reason for the decrease in beef production in the Republic is a low level of live weight rate of the cattle intended for slaughter against the background of decreasing numbers of cattle. Sustainable growth of beef production can be provided by the development of beef raising in the Republic. The analysis of the factors which form an efficiency of the industry shows that the Republic has the reserves for the development of beef raising: valuable genetic resources of local aboriginal origin which can form the basis for creating beef type cattle adapted to the northern conditions of breeding; low density of livestock per 100 hectares of farmland in the main cattle breeding regions - 21.3 standard head on average and this indicates plenty of land resources for the development of beef raising; large market of meat and meat products in the Republic which forms stable demand for this sector’s products; favourable conditions from the economic point of view concerning price relations: sale price/cost price of live weight. Integrated actions for zonal beef raising support, scientific technologies for cattle keeping adapted to Yakutia climate can give an opportunity to establish and developeffective meat industry which allows of solving the problems of improvement of self-sufficiency of meat in the region