我国传统调味品出口现状——以郫县豆瓣酱为例  

Current Situation of Traditional Seasoning Export in China-Taking Pixian Douban Sauce as an Example

作　　者：郑诚征 ZHENG Chengzheng(Xijing University,Xi’an 710123,China)

机构地区：[1]西京学院,陕西西安710123

出　　处：《食品安全导刊》2023年第16期13-15,共3页China Food Safety Magazine

摘　　要：自我国加入世界贸易组织以来,我国对外开放和经济发展进程得到了显著加速。此举鼓励了更多国内企业的国际投资和技术转移,提高了我国产品在国际市场上的竞争力,促进了出口业务发展,增加了出口收入。然而,国际质量标准以及法律法规等方面的限制阻碍了我国传统调味品出口。因此,当前我国企业亟需改变出口策略,提高我国传统调味品在国际市场上的份额。本文以郫县豆瓣酱为例,分析其在国外市场销售的特点以及所面临的挑战,同时运用SWOT模型对郫县豆瓣酱在出口方面的优势、劣势、机会和威胁进行深入分析,探讨促进我国传统调味品出口贸易的措施。Since China’s accession to the World Trade Organization,the process of opening up to the outside world and economic development has significantly accelerated.This move has encouraged more domestic enterprises to invest and transfer technology internationally,improved the competitiveness of China’s products in the international market,promoted the development of export business,and increased export revenue.However,limitations in international quality standards and laws and regulations have hindered the export of traditional seasonings in China.Therefore,it is urgent for Chinese enterprises to change their export strategies and increase the share of traditional seasonings in the international market.This article takes Pixian Douban Sauce as an example to analyze its sales characteristics and challenges in foreign markets.At the same time,the SWOT model is used to conduct an in-depth analysis of the advantages,disadvantages,opportunities,and threats of Pixian Douban Sauce in export,and to explore measures to promote the export trade of traditional seasonings in China.

关 键 词：调味品 郫县豆瓣酱 国际贸易 

分 类 号：F426.82[经济管理—产业经济] F752.62