摘要
中国是牛肉生产大国,并在国际上具有价格比较优势,但是,由于其牛肉产品的科技含量低,无法与国际市场同类产品相竞争,使得产量增加的同时,进出口呈现逆差状况。由于科技已成为牛肉产品竞争力的决定因素,因此,在加入WTO后,中国牛肉产品的竞争策略在于实施产业化、标准化生产,着重通过科技创新,提高牛肉生产水平,改善牛肉产品质量,提升牛肉产品国际竞争力。
China, as a big beef producing country, has certain advantages in price comparison of beef products in the world. Our country's beef products, however, has so low a technical content that they are unable to compete with beef products of the same kind in the world's market. As a result, as the output of beef products is increased in our country, the import and export of beef products is getting an adverse balance. Technology has become a decisive factor in the competitive power of beef products. Therefore, the competition tactic of our country's beef products, with China's WTO entry, should lie in implementing industrialized and standardized production, by means of technical innovation in particular, raising the beef production level and improving beef products quality in order to upgrade the international competitive power of our country's beef products.
出处
《沈阳农业大学学报（社会科学版）》
2003年第3期208-211,共4页
Journal of Shenyang Agricultural University(Social Sciences Edition)
关键词
牛肉
科技创新
竞争力
beef
technical innovation
competitive power
