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2017 (Vol. 13, Issue: 1)
Research Article

A Study of the Export Commodities Structure of China's Food Industry and International Competitiveness

1, 2Wang Lili, 1Xiao Wenwen and 1Wang Chengwei
1School of Management, Shandong University
2School of Business, Shandong Jianzhu University, Jinan Shandong 250100, China

DOI: 10.19026/ajfst.13.3409
Submitted Accepted Published
‎July ‎19, ‎2015 August ‎30, ‎2015 January 25, 2017

  How to Cite this Article:

1, 2Wang Lili, 1Xiao Wenwen and 1Wang Chengwei, 2017. A Study of the Export Commodities Structure of China's Food Industry and International Competitiveness.  Advance Journal of Food Science and Technology, 13(1): 1-6.

DOI: 10.19026/ajfst.13.3409

URL: http://www.maxwellsci.com/jp/mspabstract.php?jid=AJFST&doi=ajfst.13.3409


As a basic industry to safeguard people’s livelihood, food industry in china makes great contributions to achieve a trade surplus, increase exports and expand employment, etc. No doubt, China is a huge country whose food industry has a long history, but there is a quite long way for china to be a power in this field. What’s worse, the export competitiveness of china’s food industry becomes less competitive in the international market. Thus to develop china’s food industry and maintain its competitiveness, great importance should be attached to the changes of the international competitiveness of china’s food industry. For this purpose, this study tries to focus on the analysis of export commodity structure of china’s food industry with the application of Revealed Comparative Advantage Index (RCA) and Trade Competitive Index (TC) and proves the fact that the international competitiveness of china’s food industry is weakening and even some sub-industries have lost their competitive advantages. Therefore, at the end of the study some effective measures have been put forward according to problems in the export of china’s food industry.

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    Competing interests

The authors have no competing interests.
    Open Access Policy

This article is distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.


© The Author(s) 2017

ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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