中国食品工业全要素生产率测度与事实——基于企业微观数据

发布时间：2018-05-23 17:54

本文选题：食品工业 + 全要素生产率　；参考：《世界农业》2017年06期

【摘要】：本文使用2000—2007年中国食品工业企业数据,基于OP、LP等半参数方法计算企业层面全要素生产率,以此衡量食品工业企业全要素生产率的动态变迁及其在不同行业、地区和所有制类型企业间的异质性。研究发现,中国食品工业全要素生产率保持了持续的正向增长,分行业看,农副食品加工业增长最快,食品制造业和饮料制造业次之;分地区看,东部地区食品工业全要素生产率最高,西部地区全要素生产率增长最快,地区间生产率差异逐步缩小;分所有制类型看,外资企业平均生产率最高,国有及集体企业生产率最低。
[Abstract]:In this paper, the data of Chinese food industry enterprises from 2000 to 2007 are used to calculate the total factor productivity (TFP) at the enterprise level based on the semi-parametric method such as OPLPs, so as to measure the dynamic changes of TFP in food industry enterprises and their different industries. Heterogeneity between regions and ownership types of enterprises. The study found that the total factor productivity (TFP) of China's food industry has maintained a sustained positive growth. By industry, the agro-food processing industry has the fastest growth, followed by the food and beverage industries, and by region. The total factor productivity of the food industry in the eastern region is the highest, the total factor productivity in the western region is the fastest, the productivity difference among regions is gradually narrowing, and the average productivity of foreign-funded enterprises is the highest in terms of the type of ownership. State-owned and collective enterprises have the lowest productivity.
【作者单位】：南京农业大学经济管理学院;
【基金】：国家自然科学基金青年项目(71403128);国家自然科学基金重点项目(71333008) 国家社会科学基金重大项目(14ZDA037)的资助江苏省高校优势学科建设工程资助项目(PAPD)的支持
【分类号】：F426.82

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