产品差异化下的食品安全最低质量标准

发布时间：2018-05-20 01:09

本文选题：最低质量标准 + 产品差异化　；参考：《南开经济研究》2014年01期

【摘要】：食品行业最低质量标准体系是食品安全的重要保障。在当前,食品安全的现状尤显迫切,这对食品企业提出更高要求。然而,最低标准提高是否有利消费者还值得商榷,因为企业有可能通过提高价格转嫁生产成本而损害消费者福利。本文考察在产品差异化市场中提高最低质量标准的影响,发现在不同情况下提高质量标准对于厂商利润、消费者福利及社会总福利的影响不尽相同。若质量标准针对企业对设备与技术的先期投资,则严格的质量标准会增加消费者剩余且提高社会总福利,此时制定严格的标准更加有效;而若质量标准针对企业在生产过程中的持续性投入,则严格的质量标准可能会降低消费者剩余且有损社会总福利。我们的理论发现和实际中HACCP控制产品质量的核心思想一致。
[Abstract]:Food industry minimum quality standard system is an important guarantee of food safety. At present, the current situation of food safety is particularly urgent, which puts forward higher requirements to food enterprises. However, it is debatable whether a higher minimum standard would benefit consumers, as companies could compromise consumer welfare by raising prices to pass on production costs. This paper investigates the influence of improving minimum quality standard in product differentiation market. It is found that the effect of improving quality standard on firm profit, consumer welfare and total social welfare is different under different circumstances. If the quality standard is aimed at the enterprise's advance investment in equipment and technology, the strict quality standard will increase the consumer surplus and increase the total social welfare, and it is more effective to establish the strict standard at this time. However, if the quality standard is aimed at the continuous investment of the enterprise in the production process, the strict quality standard may reduce the consumer surplus and harm the general welfare of the society. Our theoretical findings are consistent with HACCP's core idea of controlling product quality in practice.
【作者单位】：西南财经大学经济与管理研究院;西南财经大学法学院;西南财经大学金融安全协同创新中心;
【基金】：“新世纪优秀人才支持计划” 国家自然科学基金面上项目(71373210) 四川省哲学社会科学规划重大项目(SC13ZD10) 中央高校基本科研业务费专项资金(JBK130502;JBK1307079;JBK130216)的资助
【分类号】：F203;F426.82

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