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中国食用菌产业规模迅速发展,已成为食用菌生产与出口第一大国,但产业技术水平与产品质量存在较大提升空间,较欧美发达国家仍有一定差距。根据联合国商品贸易统计数据库的数据,通过测算13种食用菌产品出口复杂度,发现蘑菇类产品技术含量高于块菌类,加工类食用菌高于非加工食用菌产品;在此基础上,从产品技术结构视角分析比较含中国在内的近5年食用菌累计出口额前23位的经济体产业出口复杂度,结果表明,以干制食用菌出口为主的中国产业技术水平低于以鲜或冷藏或加工蘑菇类产品出口为主的欧美发达国家。最后围绕中国食用菌产业技术水平提出推动食用菌生产向工业化转型、加快块菌及其他珍稀食用菌品种的规模化栽培、开展食用菌产品深加工以提升技术附加值,以及制定与国际接轨的食用菌产业技术标准等对策和建议。
The rapid development of China’s mushroom industry has become the largest producer and exporter of mushrooms. However, there is still room for improvement in the technical level and product quality of the mushroom industry, which is still far behind that of the developed countries in Europe and the United States. According to UN Comtrade data, by measuring the export complexity of 13 edible fungi products, it was found that the technical content of mushroom products was higher than that of truffles and that of processed edible fungi was higher than that of non-processed edible mushroom products. On this basis, Analysis of product technology structure perspective Comparing the complexity of exporting industries in the top 23 economies with the cumulative exports of edible fungi in the past five years including China, the results show that the level of China’s industrial technology mainly exporting dried edible fungi is lower than that in fresh Or refrigerated or processed mushroom export-oriented Europe and the United States developed countries. Finally, based on the technological level of Chinese edible fungus industry, it is proposed to promote the transition from edible fungus production to industrialization, speed up the large-scale cultivation of truffles and other rare edible mushroom varieties, carry out further processing of edible fungus products to enhance technical added value, and develop edible mushrooms in line with international standards Industrial technical standards and other countermeasures and suggestions.