LI Cuixia,XU Jiabin.Building ‘Silicon Valley’ of Green Food Industry in Heilongjiang Province Under ‘Double Cycle’ Pattern[J].Northern Horticulture,2021,(12):155-162.[doi:10.11937/bfyy.20210237]
“双循环”格局下打造黑龙江省绿色食品产业“硅谷”
- Title:
- Building ‘Silicon Valley’ of Green Food Industry in Heilongjiang Province Under ‘Double Cycle’ Pattern
- 文献标志码:
- A
- 摘要:
- “十四五”时期，黑龙江省要自觉全面融入以国内大循环为主体、国内国际“双循环”相互促进的新发展格局，以打造黑龙江省绿色食品产业“硅谷”为重要路径，为科教强省、农业强省建设做出积极贡献。该研究在分析黑龙江省绿色食品产业发展现状及存在问题的基础上，提出打造黑龙江省绿色食品产业“硅谷”的重要意义和总体思路，指出打造黑龙江省绿色食品产业“硅谷”的路径要以构建技术体系为核心、以构建服务体系为支撑和以构建组织体系为保障。结合发展实际，提出未来黑龙江省绿色食品产业要走科技强基础的绿色食品产业硬核之路、走强劲融合促发展的绿色食品产业集聚之路、走发挥区域优势特色绿色食品品牌建设之路以及走强化经营主体增强绿色食品产业发展韧性之路。
- Abstract:
- During the ‘14th Five Year Plan’ period,Heilongjiang Province should consciously and comprehensively integrate into the new development pattern with the domestic big circulation as the main body and the domestic and international double circulation mutual promotion,and took the building of green food industry ‘Silicon Valley’ in Heilongjiang Province as an important path to make positive contributions to the construction of a strong province in science and education and agriculture.Based on the analysis of the development status and existing problems of green food industry in Heilongjiang Province,this study put forward the important significance and general idea of building ‘Silicon Valley’ of green food industry in Heilongjiang Province,and pointed out that the path of building ‘Silicon Valley’ of green food industry in Heilongjiang Province should take the construction of technology system as the core,the construction of service body as the support and the construction of organization system as the guarantee.Combined with the actual development,it was proposed that Heilongjiang Province green food industry should take the road of hard core green food industry based on science and technology,the road of green food industry agglomeration based on strong integration,the road of green food brand construction based on regional advantages and characteristics,and the road of strengthening business entities to enhance the toughness of green food industry development.
参考文献/References:
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备注/Memo
第一作者简介：李翠霞（1969-），女，博士，教授，现主要从事绿色食品科学等研究工作。E-mail:licuixia.883@163.com.基金项目：国家自然科学基金面上资助项目（16CJY050）；黑龙江省人民政府研究室重点课题资助项目(202010)。收稿日期：2021-01-16