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Analysis of Export Structure and International Competitiveness of Chinese Mushrooms Products(PDF)

《北方园艺》[ISSN:1001-0009/CN:23-1247/S]

Issue:
2015年10
Page:
162-165
Research Field:
Publishing date:

Info

Title:
Analysis of Export Structure and International Competitiveness of Chinese Mushrooms Products
Author(s):
BAI LiZHANG Run-qingZHAO Bang-hong
(College of Economics and Trade,Hebei Agricultural University,Baoding,Hebei 071000)
Keywords:
mushrooms productsexport structuremarket structureinternational competitiveness
PACS:
F 307.13(2)
DOI:
10.11937/bfyy.201510041
Abstract:
On the basis of analysis on the status of mushrooms,the trade structure of mushrooms by export structure and market structure were analyzed and then analyzed international competitiveness by the international market share,trade competitiveness index and revealed comparative advantage during the year of 2003 to 2012.The empirical results showed that there were large differentiation among different kinds of mushrooms.The competitiveness of dried mushrooms,provisionally preserved mushrooms and prepared or preserved mushrooms were strong,the competitiveness of fresh and chilled mushrooms was weak.It was suggested that the international competitiveness could be enhanced by the way of development of fresh mushrooms and adjustment of export structure.

References:

[1]王寒笑,安玉发.我国鸡肉产品国际竞争力分析[J].国际贸易问题,2008(3):67-70.

[2]李鹏,李波,张俊飚.我国食用菌产品国际贸易竞争力分析[J].国际贸易问题,2010(6):58-60.
[3]熊召军,田云,张俊飚.我国食用菌出口遭遇贸易壁垒的现状与应对策略[J].食药用菌,2011(5):1-5.

Memo

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Last Update: 2015-08-08