LI Moqing,ZHENG Suyue,GUO Jinying.Analysis on the Characteristics and Influencing Factors of Edible Fungus Price Fluctuation in Sanming City[J].Northern Horticulture,2021,(21):156-163.[doi:10.11937/bfyy.20211572]
三明市食用菌价格波动特征及影响因素分析
- Title:
- Analysis on the Characteristics and Influencing Factors of Edible Fungus Price Fluctuation in Sanming City
- 文献标志码:
- A
- 摘要:
- 食用菌产业已成为三明市继粮食、果品及蔬菜之后的第四大种植业。世界粮农组织对“一荤一素一菌”健康饮食理念的推广，使食用菌成为人们餐桌上不可缺少的绿色美食。食用菌的价格波动不但影响着农户与企业的收支，也影响着居民的生活。该文将2015—2019年三明市主栽品种产量、生产成本、劳动力成本、流通成本、居民可支配收入、常住人口等数据作为研究对象，先采用季节模型和HP滤波法对三明市主栽食用菌进行价格波动分析，再用灰色关联度模型对上述指标在食用菌价格波动中所产生的影响进行分析。研究结果对食用菌产业的健康可持续发展具有重要意义。
- Abstract:
- The edible fungus industry has become the fourth largest planting industry in Sanming city after grains,fruits and vegetables.With the promotion of the healthy diet concept of ‘one meat,one vegetable,one fungus’ from the World Food and Agriculture Organization,edible fungi have become an indispensable green food on people′s tables.The price fluctuation of edible fungi not only affects the income and expenditure of farmers and enterprises,but also affects the lives of residents.From 2015 to 2019,the main cultivated varieties in Sanming city were produced,production costs,labor costs,circulation costs,residents,disposable income,permanent population and other data as the research objects.The seasonal model and HP filter method were used to analyze the main edible fungi in Sanming city.Carry out price fluctuation analysis,and then used the gray correlation model to analyze the impact of the above indicators in the price fluctuation of edible fungi.The research results had important practical guiding significance for the healthy and sustainable development of the edible fungus industry.
参考文献/References:
[1]许玉,张润清,白丽.河北省食用菌价格的市场风险度量与预测:基于风险价值法角度[J].蔬菜,2017(9):42-48.[2]张倩,于金莹,谭雅蓉,等.京津冀蔬菜价格波动同步性研究[J].价格理论与实践,2019(9):71-74.[3]CAO Y,MOHIUDDIN M.Sustainable emerging country agro-food supply chains:Fresh vegetable price formation mechanisms in Rural China[J].Sustainability,2019,11(10):2814.[4]张晶,吴建寨,孔繁涛,等.2019年我国蔬菜市场运行分析与2020年展望[J].中国蔬菜,2020(1):1-8.[5]黄琪惠.食用菌价格波动特征及其影响因素研究[D].泰安:山东农业大学,2018.[6]罗小锋,江松颖.棉籽壳价格变动轨迹及其对食用菌生产的影响:基于2010-2012年我国棉籽壳价格分析[J].华中农业大学学报(社会科学版),2013(6):59-64.[7]张金霞,陈强,黄晨阳,等.食用菌产业发展历史、现状与趋势[J].菌物学报,2015,34(4):524-540.[8]张俊飚,曾杨梅,何可,等.2014—2015年度我国食用菌价格波动特征分析[J].食药用菌,2017,25(2):90-94.[9]吴炜.食用菌价格波动对居民消费行为的影响[J].中国食用菌,2020,39(9):176-178,182.[10]葛颜祥,胡继连,耿翔燕.香菇价格波动特征及其影响因素分析:基于济南匡山农产品综合批发市场香菇价格数据[J].食用菌,2016,38(2):1-4.[11]苑甜甜,王丽丽,赵邦宏,等.我国大蒜价格波动特征的实证分析[J].北方园艺,2018(20):185-190.
相似文献/References:
[1]郭晶鹏,毛克彪,赵映慧,等.我国蔬菜价格研究进展[J].北方园艺,2016,40(23):180.[doi:10.11937/bfyy.201623042]
GUO Jingpeng,MAO Kebiao,ZHAO Yinghui,et al.Review of Vegetable Prices of ChinaGUO[J].Northern Horticulture,2016,40(21):180.[doi:10.11937/bfyy.201623042]
[2]苑甜甜,王丽丽,赵邦宏,等.我国大蒜价格波动特征的实证分析[J].北方园艺,2018,42(20):185.[doi:10.11937/bfyy.20180624]
YUANTiantian,WANGLili,ZHAOBanghong,et al.EmpiricalAnalysisofPriceFluctuationofGarlicinChina[J].Northern Horticulture,2018,42(21):185.[doi:10.11937/bfyy.20180624]
[3]赵泽阳,向华,乔立娟,等.我国辣椒价格波动特征实证分析[J].北方园艺,2019,43(19):125.[doi:10.11937/bfyy.20190822]
ZHAO Zeyang,XIANG Hua,QIAO Lijuan,et al.Empirical Analysis on the Fluctuation Characteristics of Pepper Price in China[J].Northern Horticulture,2019,43(21):125.[doi:10.11937/bfyy.20190822]
[4]连恒博,李垚,宗义湘,等.中国大葱价格波动特征的实证分析[J].北方园艺,2020,44(04):153.
LIAN Hengbo,LI Yao,ZONG Yixiang,et al.Empirical Analysis of Price Fluctuation Characteristics of Allium fistulosum in China[J].Northern Horticulture,2020,44(21):153.
[5]周绩宏,牛桂草,王晓,等.河北省鸭梨价格波动特征的实证分析[J].北方园艺,2023,(03):138.[doi:10.11937/bfyy.20222092]
ZHOU Jihong,NIU Guicao,WANG Xiao,et al.Empirical Analysis on the Price Fluctuation Characteristics ofYali Pear in Hebei Province[J].Northern Horticulture,2023,(21):138.[doi:10.11937/bfyy.20222092]
[6]赵梦瑶,赵君彦,张泽,等.我国鲜食葡萄价格波动特征及影响因素研究[J].北方园艺,2024,(18):136.[doi:10.11937/bfyy.20240266]
ZHAO Mengyao,ZHAO Junyan,ZHANG Ze,et al.Study on Price Fluctuation Characteristics and Influencing Factors of Table Grape in China[J].Northern Horticulture,2024,(21):136.[doi:10.11937/bfyy.20240266]
备注/Memo
第一作者简介：李墨卿（1992-），女，硕士研究生，研究方向为食用菌产业。E-mail：48395528@qq.com.责任作者：郭金英（1976-），女，博士，副教授，现主要从事食用菌新品种选育与菌种生产技术等研究工作。E-mail:15933880643@163.com.基金项目：河北省现代农业产业技术体系创新团队建设资助项目（HBCT2018050202）；“科研与教学互动”创新人才培养模式探索（校级教改项目）资助项目。收稿日期：2021-04-11