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What are factors that affect the development of e-Commerce of agricultural products
Ren Hongyang,Jinku Lu 한국경영학회 2016 한국경영학회 통합학술발표논문집 Vol.2016 No.8
농업분야에서 전자상거래는 생산자와 소비자에게 모두 유리한 새로운 직거래 유통방식으로 평가되는 농업정보화의 핵심적인 부문이라고 할 수 있다. 최근 2∼3 년 사이에 중국 전자상거래시장이 급격하게 늘어나고 있으나 선진국에 비해 취약한 정보화 및 통신판매 기반으로 아직까지 수익을 올리는 업체는 그렇게 많지 않는 것으로 알려져 있다. 하지만 전자상거래는 재고 · 유통비용 등 거래비용을 획기적으로 절감시키고, 시간적 · 공간적 제한이 없는 새로운 시장을 창출하여 효율성과 경쟁력을 높이는 것으로 알려져 있다. 특히 농산물의 경우 유통, 소매유통의 마진이 높기 때문에 전자상거래를 통한 직거래는 농산물 유통에 있어서 매우 중요한 역할을 할 것으로 기대되고 있다. 중국 농업의 발전을 제약하는 문제는 여러 가지가 있지만 유통의 비효율성이 가장 큰 문제중의 하나이고, 최근 이러한 유통의 문제점을 해결하기 위한 농산물산지 직거래나 물류센터 및 전자상거래 등이 제시되고 있다. 이 가운데 농산물 전자상거래는 농업인이 농산물을 효율적으로 판매하고 높은 소득을 창출할 수 있는 하나의 대안으로 부각되고 있다. 이러한 관점에서 농산물 전자상거래에 참여하는 농업인의 소득을 증대시키기 위해 농산물 전자상거래 운영의 활성화 방안을 연구하고자 한다. 본 논문에서는 농산물 전자상거래의 개념을 정리하고 현재 이루어지고 있는 전자상거래의 실태와 문제점을 파악하여 이를 토대로 전자상거래의 발전 방안을 모색하는데 연구목적을 두고 있다. 또한 중국 농촌 전자상거래 실행과정 중 직접적인 영향을 미치는 요인으로 기술요인 운영정책 홍보방법 브랜드 이미지 등 구분하였다. 실증분설 통해서 중국 농촌 전자상거래발전 과정 중에 핵심 요소 파악하고 앞으로 농촌 전자상거래의 발전 방향에 대해 긍정적인 영향을 제시하고자 한다. E-commerce can be quoted as the core section of agricultural informationization that is evaluated as the new direct distribution method that is beneficial to both producers and consumers in the agricultural field. Though e-commerce market in China has increased rapidly during recent 2~3 years, it is known that there is no many companies which realize a profit yet due to insufficient informationization and mail order sales comparing with the developed countries. However, it is also known that e-commerce reduces the transaction cost in ground breaking way such as inventory distribution cost and raises the efficiency and competitiveness by creating new market that has no temporal and spatial limitation. Especially in case of agricultural products, it is expected to play very important role regarding their distribution because the margin of distribution and retail sales. There are various problems that restrict the development of agriculture in China, however, the inefficiency of distribution is one of the big problems and direct transaction with producing districts of agricultural products or logistics center and E-commerce are being suggested to solve such distribution problems. e-commerce of agricultural products is being highlighted as one of alternatives that the farmers can sell the agricultural products efficiently and create high income. In this regard, this study is willing to research the plan of activating the operation of agricultural e-commerce to increase the income of farmers who participate in e-commerce of agricultural products. And, technical element, operational policy, promotion method and brand image were categorized as the factors that directly influence on the executing process of e-commerce for agricultural products in China. It is willing to investigate core element among development process of e-commerce for agricultural products in China through positive analysis and suggest the further positive influence of e-commerce for agricultural products in China.
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Xinhui Wang,Hongyang Ren,Yi Zhang 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
The structure of microbial communities in a typical Italian-style salami, including bacterial and fungal diversity, was investigated by high-throughput sequencing technology. A total of 6 phyla, 7 classes, 19 orders, 20 families and 28 genera were obtained from 16S rDNA sequences, and a total of 2 phyla, 4 classes, 4 orders, 5 families, 10 genera and 12 Species were obtained from 18S rDNA sequences. The core microbiota was composed of Staphylococcaceae, representing up to 97.52% of the total 16S rRNA, and Penicillium digitatum, accounting for 99.74% of the total classified 18S rRNA. Lactobacillales and Saccharomycetales were detected with a quite low proportion of 1.71 and 0.007%, respectively. This study contributes to the knowledge of the microbial diversity involved in salami and presents high-throughput sequencing as a useful tool to evaluate microbial diversity and monitor the food-borne pathogens in fermented sausage.
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Wang, Xinhui,Ren, Hongyang,Zhan, Yi 한국식품과학회 2018 Food Science and Biotechnology Vol.27 No.1
The structure of microbial communities in a typical Italian-style salami, including bacterial and fungal diversity, was investigated by high-throughput sequencing technology. A total of 6 phyla, 7 classes, 19 orders, 20 families and 28 genera were obtained from 16S rDNA sequences, and a total of 2 phyla, 4 classes, 4 orders, 5 families, 10 genera and 12 Species were obtained from 18S rDNA sequences. The core microbiota was composed of Staphylococcaceae, representing up to 97.52% of the total 16S rRNA, and Penicillium digitatum, accounting for 99.74% of the total classified 18S rRNA. Lactobacillales and Saccharomycetales were detected with a quite low proportion of 1.71 and 0.007%, respectively. This study contributes to the knowledge of the microbial diversity involved in salami and presents high-throughput sequencing as a useful tool to evaluate microbial diversity and monitor the food-borne pathogens in fermented sausage.
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