可追溯食品消费偏好与公共政策研究图书
Research on Consumer Preferences and Public Policy of Traceable Food
[内容简介] 本书致力于提出食品可追溯体系信息属性构建的一般原则以及消费者偏好研究的分析框架,进而提出促进可追溯食品在全社会推广与普及的消费政策。本书研究基于完整的食品可追溯体系的基本功能,在多维层面上规范研究可追溯食品的信息属性设置以及研究社会对具有不同功能的可追溯食品信息属性的支付意愿和消费偏好,有助于防范食品安全风险,促进食品生产的转型,以及引领食品消费结构的升级。
相关信息
序言
后记
第一章 导论
第一节 研究背景、问题与研究意义
一 研究背景
二 问题的提出
三 研究意义
1.防范食品安全风险
2.促进食品生产方式的转型
3.引领食品消费结构的升级
第二节 研究目标与研究内容
一 研究目标
二 研究内容
1.生鲜猪肉供应链体系关键风险点研究
2.具有事后追溯和事前质量保证功能的可追溯猪肉信息属性及其轮廓构建
3.消费者对可追溯猪肉信息属性的支付意愿和偏好
4.不同类型可追溯猪肉轮廓的消费效用与市场份额估计
第三节 研究方法与技术路线
一 研究方法
二 技术路线
第四节 本书的结构安排
第五节 可能的创新和不足
一 可能的创新
1.研究方法上的创新,构建了序列估计方法研究可追溯食品信息属性的消费偏好
2.将消费偏好理论研究框架应用于可追溯食品消费偏好的研究中,构建了消费者对可追溯食品信息属性偏好研究的分析框架
3.完善了可追溯食品信息属性的含义,提出了包含事后追溯功能和事前质量保证功能在内的可追溯食品信息属性框架
二 不足之处
第二章 理论基础与文献综述
第一节 基本概念界定
一 属性
二 信息属性
三 层次
四 轮廓
五 可追溯性
(一)可追溯性的定义
(二)可追溯性的特征和分类
六 食品质量与安全
(一)食品质量与安全的关系
(二)食品质量与安全的效应
1.社会效应
2.经济效应
3.环境效应
七 可追溯性与食品质量安全的关系
(一)食品污染和可追溯性
(二)与食品质量有关的可追溯性的法规要求
(三)可追溯性和食品安全的联系
八 食品属性与可追溯体系
(一)食品质量属性与可追溯体系
(二)食品安全属性与可追溯体系
九 复合型可追溯食品
第二节 理论基础
一 效用理论
二 显示性偏好理论
(一)从偏好到支付行为
(二)从支付行为到偏好
(三)属性的偏好
三 消费者需求理论
(一)属性的马歇尔需求函数
(二)属性的希克斯需求函数
(三)属性间的替代关系和互补关系
1.属性之间的替代关系
2.属性之间的互补关系
四 需求层次理论
五 信息搜寻理论
六 长尾理论
第三节 文献综述
一 食品市场的消费者需求和消费者行为研究
(一)食品质量和消费者偏好的异质性对消费者选择的影响
(二)信息对消费者需求的影响
二 消费者偏好和支付意愿的测度方法研究
三 消费者对可追溯食品的偏好和支付意愿研究
(一)可追溯食品属性的设置
(二)消费者对可追溯食品的支付意愿和偏好
(三)消费者支付意愿和偏好的影响因素
四 可追溯食品消费政策研究
五 文献评述
第四节 本章小结
第三章 逻辑框架及理论分析
第一节 逻辑分析框架
第二节 信息不对称导致食品市场失灵的理论分析
第三节 食品可追溯体系保障食品质量安全的理论分析
一 可追溯的目标和动机
二 食品可追溯体系的动力和功能
(一)食品可追溯体系的动力
1.公共政策的驱动
2.私人部门管理需求的驱动
(二)食品可追溯体系的功能
1.事后追溯功能
2.事前质量保证功能
三 可追溯体系对食品质量安全的激励:基于信号传递机制
(一)模型设定
(二)均衡分析
第四节 消费者的溢价支付对食品可追溯体系激励的理论分析
一 信息成本与食品可追溯体系建设
二 消费者的溢价支付对食品追溯体系建设的激励
第五节 数据来源
第六节 本章小结
第四章 我国食品安全基本态势和国内外食品可追溯体系考察
第一节 基于例行监测数据的我国食品安全现状分析
一 研究范围和数据来源
二 总体合格率
三 主要农产品抽检合格率
(一)蔬菜
(二)畜禽产品
(三)水产品
(四)水果
(五)茶叶
第二节 基于媒体视角的我国食品安全事件特征分析
一 食品种类的分类方法
二 数据来源与研究范围
三 2006~2015年食品安全事件的特征分析
(一)按主要食品种类分析
(二)按时间分布分析
(三)按空间分布分析
第三节 基于消费者视角的我国食品安全现状分析
一 数据来源
二 样本个体和家庭特征
三 消费者食品安全评价
(一)消费者对食品安全的关注度和满意度
(二)消费者对政府食品安全监管工作的评价
(三)消费者对食品供应链风险环节的认知
第四节 国内外食品可追溯体系发展的宏观考察
一 国外食品可追溯体系
(一)欧盟
(二)美国
(三)日本
(四)加拿大
(五)国际经验的启示
二 我国食品可追溯体系
(一)法规和政策考察
(二)食品可追溯体系的建设
(三)我国食品可追溯体系建设存在的问题
1.政府对体系运行与维护资金的投入不足
2.可追溯体系建设的配套技术不完善
3.生产者和消费者对食品追溯体系的认知不足
第五节 本章小结
第五章 实验标的物选择和信息属性设置
第一节 选择猪肉作为实验标的物的依据
一 猪肉是中国生产和消费量最大的肉类食品
二 猪肉是中国最早尝试建立可追溯体系的食品之一
三 猪肉是我国最具食品安全风险的食品之一
(一)猪肉安全事件的基本特征
1.猪肉成为最具风险的食品之一
2.四类事件总量超过50%
3.人为因素是主因
4.区域性特征明显
5.病死猪肉流入市场的犯罪事件增多
(二)猪肉质量安全事件发生的原因分析
1.养殖、屠宰加工与销售环节事件的多发性具有现实基础
2.占主导的传统销售方式难以保障安全
3.人为因素占主导与现阶段社会现实环境密切相关
4.监管职能交叉是制度原因
5.政策执行不力与政策缺失是重要因素
(三)我国猪肉安全风险的治理思考
1.深化改革与提升能力相结合,形成有效治理的微观基础
2.专项治理与系统治理相结合,营造有效治理的法治环境
3.完善政策与有效服务相结合,遏制病死猪肉流入市场
4.结构性改革与技术进步相结合,建立精准监控与新型可追溯体系
5.政府主导与社会参与相结合,构建社会共治新格局
第二节 可追溯猪肉信息属性的设置
一 可追溯猪肉事后追溯信息属性的确定
(一)事后追溯属性的分类
(二)猪肉生产流通中的关键控制点解析
1.冷鲜猪肉的加工工艺流程
2.对冷鲜猪肉相关工艺流程的说明
3.猪肉生产过程危害分析、关键控制点和预防措施
4.确立猪肉生产关键限值,采取纠偏措施
(三)可追溯猪肉事后追溯属性的信息确定
1.中央数据库和猪肉产品标识
2.可追溯猪肉事后追溯属性的确定
(四)可追溯猪肉事后追溯系统整体架构
二 可追溯猪肉事前质量保证信息属性的确定
(一)猪肉品质检测属性的设置
(二)质量管理体系认证属性的设置
第三节 本章小结
第六章 消费者对可追溯猪肉信息属性的支付意愿研究:基于实验拍卖法
第一节 实验方法与具体实施
一 实验属性的设置
二 实验方法的确定
三 实验准备和实验程序
四 实验的组织与实施
第二节 实验参与者的统计性分析
一 参与者个体和家庭特征
二 参与者对食品安全的关注度和满意度
三 参与者对可追溯食品的认知与购买
四 实验参与者对信息属性的出价
五 实验前后参与者可追溯食品购买态度的变化
第三节 研究框架、计量模型和研究结果
一 模型理论框架
二 变量设置和模型选择
三 结果分析与讨论
第四节 本章小结
第七章 消费者对可追溯猪肉信息属性的偏好研究:基于序列估计方法
第一节 实验属性的设定
一 非价格属性的设定
二 价格属性的设定——序列估计法第一步
三 菜单法实验的设计——序列估计法第二步
第二节 实验地区和调查方法
第三节 菜单法实验统计性描述分析
一 实验参与者的基本特征
二 菜单法实验结果的统计性分析
(一)菜单法实验版本的统计分析
(二)菜单法中各属性出现的频率统计
(三)菜单法中各属性的选择统计
(四)不同价格层次下各属性的选择频率
第四节 模型构建与结果分析
一 模型构建
二 模型估计
(一)变量设置
(二)结果分析
1.属性价格对参与者可追溯猪肉信息属性选择的影响
2.个体和家庭特征对参与者可追溯猪肉信息属性选择的影响
3.其他因素对参与者可追溯猪肉信息属性选择的影响
第五节 本章小结
第八章 不同类型猪肉轮廓的市场份额估计
第一节 属性轮廓及其选择统计
一 属性轮廓
二 各属性轮廓选择的统计性分析
第二节 不同类型猪肉轮廓的市场份额估计
一 理论框架和模型选择
二 模型结果分析
(一)多项Logit模型估计
(二)HB模型估计
(三)RFCM方法估计
第三节 本章小结
第九章 主要研究结论与政策含义
第一节 主要研究结论
第二节 政策含义
前言
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