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笔者选取2005—2014年中国四大类食用菌的进出口贸易数据,选用市场占有率(MS)、贸易竞争力指数(TC)、显示性对称比较优势指数(RSCA)等竞争力测算指标对中国四大类食用菌的国际竞争力进行纵向比较分析。结果表明:中国食用菌整体在国际市场上占有绝对优势;鲜冻的食用菌类在国际竞争方面处于劣势;食用菌罐头类等加工制品和暂时保藏(盐水)的食用菌类依然在国际市场上有竞争优势但竞争优势有所下降;食用菌干制品发展势头迅猛,保持较强的竞争优势。
The author selects the import and export trade data of the four major types of edible fungi in China from 2005 to 2014, and selects the market competitiveness (MS), trade competitiveness index (TC), RSCA competitiveness index to China The four major categories of edible fungi in the international competitiveness of longitudinal comparative analysis. The results showed that the whole Chinese edible fungi had an absolute advantage in the international market; fresh edible mushrooms were at a disadvantage in international competition; processed edible mushroom cans and other preserved foods (salt water) were still on the international market Competitive advantage but declining competitive advantage; edible fungus dried product development momentum is rapid, maintain a strong competitive advantage.