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运用随机前沿函数和技术效率损失函数考察了2002-2008年全国及19个省份的粮食收入性补贴对小麦生产技术效率的影响,进一步计算了粮食收入性补贴对小麦生产技术效率影响的非单调效应。结果显示:1)小麦生产技术效率总体较高,在东部、中部、西部与东北地区之间,以及在主产省与非主产省之间,小麦生产技术效率都存在明显差异;2)从全国层面看,粮食收入性补贴导致了全国小麦生产技术效率明显降低;且随着补贴强度增加,对小麦生产技术效率损失的影响呈现增强趋势;3)从观测的19个省份看,只有4个省份的粮食收入性补贴有助于提高小麦生产技术效率,其余15个省份都导致了小麦生产技术效率不同程度的降低;4)小麦生产技术效率损失可能是小麦收入性补贴强度和是否与小麦生产挂钩、是否实施小麦最低收购价政策共同作用的结果。今后,应以粮食收入性补贴政策改革为契机,向扭曲程度较小的“绿箱”补贴转型,发挥补贴对提高粮食全要素生产率的促进作用。
Using the stochastic frontier function and the technical efficiency loss function, the effects of grain-based subsidies on the technical efficiency of wheat production in China and 19 provinces from 2002 to 2008 were investigated. The non-monotonic effects of the grain-subsidized subsidies on the technical efficiency of wheat production were further calculated . The results showed that: 1) The technical efficiency of wheat production is generally high. There are significant differences in technical efficiency of wheat production between the eastern, central, western and northeastern regions, and between the major producing provinces and non-major producing provinces; 2) At the national level, subsidies for grain income led to a marked reduction in the technical efficiency of wheat production in the country. With the increase in the subsidy intensity, the impact on the technical efficiency loss of wheat production tended to increase. 3) From the 19 provinces examined, only 4 The grain subsidy in the provinces helps to improve the technical efficiency of wheat production, and the remaining 15 provinces lead to different degrees of reduction in the technical efficiency of wheat production. 4) The loss of technical efficiency in wheat production may be the intensity of wheat-based subsidies and whether it is related to wheat production Linked to whether the implementation of the policy of wheat minimum purchase price effect of the results. In the future, we should take the reform of grain-income subsidy policy as an opportunity to transform the less distorted “green box” subsidies and give play to the role of subsidies in boosting the overall factor productivity of food.