中国食物与营养2026，Vol.32Issue(2)：33-41,9.
中国特色产业发展路径和展望:基于食物资源与分级体系探讨
Development Paths and Prospects of China's Specialty Industries:An Exploration Based on Food Resources and Grading System
徐子涵 1张金栋 1李紫琪 1郭心迪 1李海燕 1韩娟 1郭燕枝1
作者信息
- 1. 农业农村部食物与营养发展研究所,北京 100081
- 折叠
摘要
Abstract
[Objective]To analyze the main difficulties faced by the development of industries with Chinese characteristics on the basis of deeply understanding the spirit of General Secretary XI Jinping's important instruc-tions,and put forward policy suggestions based on food resources and grading system.[Method]By consulting the relevant literature at home and abroad,combined with long-term investigation and research,the advanced practices and experiences in the world were deeply analyzed.[Result]The main difficulties faced by the development of industries with Chinese characteristics include serious industrial homogeneity,vague definition of'characteristics',unclear family background of food resources,and disconnection of market segments.International practices focus on scientific quantification of food characteristics,strict protection of the source,strong brand building and collabora-tive innovation throughout the chain.[Conclusion]Accelerate the construction of a three-dimensional hierarchical system framework for industries with Chinese characteristics,namely,influence level(country/province/county),trade type orientation(export/domestic sales/composite),core functions and suitable groups(middle-aged and elderly/youth/children/pregnancy and infant/specific needs).We should strengthen the census of food resources and database construction,promote classification standards,and implement differentiated policy support,so as to provide theoretical support and practical path for cracking the homogenization of industries with Chinese characteristics and improving core competitiveness.关键词
乡村特色产业/食物资源/分级体系/乡村振兴Key words
rural characteristic industry/food resource/grading system/rural revitalization引用本文复制引用
徐子涵,张金栋,李紫琪,郭心迪,李海燕,韩娟,郭燕枝..中国特色产业发展路径和展望:基于食物资源与分级体系探讨[J].中国食物与营养,2026,32(2):33-41,9.
