1. Task environment
1.1. Customers
1.1.1. Target audience
1.1.2. Preferences
1.1.3. Change in preferences
1.1.4. Feedback and trends
1.2. Competitors
1.2.1. Б. Ю. Александров
1.2.2. Простоквашино
1.2.3. Kinder
1.2.4. Чудо
1.3. Suppliers
1.3.1. Raw materials
1.3.1.1. Dairy Products (Cottage Cheese)
1.3.1.2. Sweeteners and Sugar Substitutes
1.3.1.3. Packaging Materials
1.3.1.4. Production Equipment
1.3.1.5. Logistics and Storage
1.3.2. Risks
1.4. Labor market
1.4.1. Food Production Technologists
1.4.2. Equipment Operators
1.4.3. Laboratory Technicians
1.4.4. Production Line Workers
1.4.5. Marketers and Sales Representatives
2. General environment
2.1. Technological
2.1.1. Production Technologies
2.1.2. Innovation
2.1.3. Automation
2.2. Natural
2.2.1. Climatic Conditions
2.2.2. Raw Material Base
2.2.3. Eco-Trends
2.3. Sociocultural
2.3.1. Emphasis on Naturalness and Tradition
2.3.2. Health and Family-Oriented Marketing
2.3.3. Growing Popularity of Healthy nutrition and Low-Sugar Products
2.3.4. Consumer Awareness
2.3.5. National Preferences
2.4. Economic
2.4.1. Income of the Target Audience
2.4.2. Raw Material Prices
2.4.3. Logistics
2.5. Legal
2.5.1. Regulation
2.5.2. Political Stability
2.5.3. Tax Policy
2.5.4. Government Support
2.5.5. Taxes and Tariffs
2.6. International
2.6.1. Opening New Markets, But Also Increasing Competition
2.6.2. International Crises
2.6.3. Import of Ingredients
2.6.4. Competition
2.6.5. Global Trends