肉牛产业链损耗测算及减损路径分析

MEASURMENT OF BEEF CATTLE INDUSTRY CHAIN LOSSES AND ANALYSIS OF LOSS REDUCTION PATHS

关键词:  肉牛损耗  屠宰环节  运输环节  销售环节  减损潜力

Key words:  beef cattle losses  slaughtering chain  transportation chain  marketing chain  potential for loss reduction

摘要:

目的 厘清肉牛产业链损耗基本情况及原因，探究肉牛产业链减损模式，科学指导肉牛产业在屠宰、加工、运输、销售环节中的减损，有利于缓解我国肉牛在资源与环境方面的压力，对我国肉牛实现增产、高效、优质、绿色发展具有重要现实意义。方法 文章采用全产业链跟踪调查方法，以山东、四川、内蒙古、吉林和宁夏5个主产区为重点调研地区，选取2022年不同规模的屠宰加工企业、运输企业、销售企业等经营主体，收集151份问卷。通过产业链损耗计算，得出不同环节、不同产品形态、不同规模的损耗情况；通过样本最低损失率、“剔除三倍标准差”等方法，得出肉牛减损潜力。结果 产业链环节中，屠宰加工（11.06%）、运输（6.16%）、销售（7.50%）环节损耗率呈梯度分布；活牛到消费者环节热鲜肉损耗率（6.48%）显著高于冷鲜肉（1.54%），动体到消费者环节冷冻肉损耗率（5.49%）居首；经营规模与损耗率呈显著负相关，全产业链减损空间达10.19%，其中宰后运输环节减损潜力最大。结论 屠宰加工环节是肉牛产业链价值流失的核心节点；不同产品形态的损耗机制存在显著差异，热鲜肉受制于生产流通双重约束，而冷冻肉面临市场供需失衡挑战；经营规模扩张通过技术替代效应实现损耗控制；其中宰后运输环节存在最大边际改进空间。

Abstract:

To clarify the basic situation and reasons of loss in beef cattle industry chain, to explore the loss reduction mode of beef cattle industry chain, to scientifically guide the loss reduction of beef cattle industry in slaughtering, processing, transportation and sales, to help relieve the pressure of China's beef cattle in terms of resources and environment, and to realize the increase of production, high efficiency, high quality and green development of China's beef cattle, which is of great practical significance. This article adopts the whole industry chain tracking survey method, taking Shandong, Sichuan, Inner Mongolia, Jilin and Ningxia five major production areas as the key research areas, and selecting different sizes of slaughtering and processing enterprises, transportation enterprises, sales enterprises and other business subjects in 2022 to collect 151 questionnaires. Through the industrial chain loss calculation, the loss situation of different links, different product forms and different scales was derived; through the minimum loss rate of the sample and the method of "eliminating the triple standard deviation", the loss reduction potential of beef cattle was derived. In the industrial chain, the loss rate of slaughtering and processing (11.06%), transportation (6.16%), and sales (7.50%) showed a gradient distribution; the loss rate of hot meat from live cattle to consumers (6.48%) was significantly higher than that of chilled meat (1.54%), and the loss rate of frozen meat from carcasses to consumers (5.49%) topped the list; the scale of operation and the loss rate showed a significant negative correlation, and the whole industrial chain had a loss reduction potential of 10.19%, and the loss reduction potential was estimated by the method of "eliminating three times the standard deviation". The loss space of the whole industrial chain reaches 10.19%,and the potential for loss reduction was estimated by the method of "eliminating three times the standard deviation". Slaughtering and processing is the core node of value loss in the beef cattle industry chain; there are significant differences in the loss mechanisms of different product forms, with hot meat subject to the double constraints of production and circulation, and frozen meat facing the challenge of market imbalance between supply and demand; the expansion of business scale realizes loss control through the effect of technological substitution, with the greatest marginal room for improvement in the post-slaughter transportation link.