摘要
概述传统食品定义和国内外研究现状,识别出传统食品质量安全与绿色发展的29个关键影响因素,将其归为政府、企业、消费者、社会组织和种植者5个层面.通过构建结构方程模型得到5个层面的22个关键影响因素,发现各参与主体间的相互影响,注重各方面的协同配合.
Summarize the definition of traditional food and research status at home and abroad.The 29 key factors affecting the Quality and Green Development of traditional Foods are identified and classified into five levels:government,enterprise,consumer,social organization and grower.22 key influencing factors at five levels are obtained by constructing a structural equation model,It is found that the interaction between the participating subjects requires the coordination of all parties.
作者
刘增然
陈迎迎
Liu Zengran;Chen Yingying(Hebei University of Economics and Business,Shijiazhuang 050061,China)
出处
《现代食品》
2020年第5期145-148,共4页
Modern Food
关键词
传统食品
质量安全
绿色发展
Traditional food
Quality and safety
Green development
