山西省食醋产业现状与发展趋势  

Current Situation and Development Trent of Vinegar Industry of Shanxi

作　　者：樊兰瑛[1] 郭常莲[1] 

机构地区：[1]山西省农业科学院农业资源综合考察研究所,山西太原030006

出　　处：《山西农业科学》2006年第1期86-88,共3页Journal of Shanxi Agricultural Sciences

摘　　要：改革开放以来,山西食醋生产在本地自然资源、文化积淀优势的基础上迅速发展,生产量提高,品种增多,技术工艺得到改善。但由于产业规模较小,生产技术不先进,经营理念滞后,导致产品竞争力较弱,市场占有率较低。注重科技创新,优化生产设备,实行现代化管理、标准化生产、规模化经营是山西食醋产业增强竞争力的必然选择。Since the Reform and Opening, vinegar production in Shanxi has developed rapidly on the basis of local cultural and natural resources. The products increased on a large scale, the varieties increased, and the technology was improved. However, the industrial scale is still small, the technology is not advanced, and management idea is out of date. All this caused weak product competition and low market occupation ratio. It needs to pay attention to scientific research and renovation, optimize production equipment, and realize modernization management, standardization, and normalization production. It is a necessary selection to vinegar industry in Shanxi to manage on a large scale to increase its competition.

关 键 词：山西 食醋 优势 现状 趋势 

分 类 号：TS264.22[轻工技术与工程—发酵工程]