Instrumental research methods in sustainable food production as the guarantor of the Vologda Butter brand

Abstract

The article considers the experience of the Vologda region in the formation of a regional brand on the example of Vologda oil: the history of the product, the features of its production. In order to identify and suppress the circulation of counterfeit and adulterated oil, as well as to ensure the release of a high-quality and safe product, instrumental research methods are considered. The methods presented ensure the innovative development of sustainable food systems.