Analysis of Walnut Industry Development in Guangyuan Based on "Smiling Curve"
Agriculture, Forestry and Fisheries
Volume 7, Issue 6, December 2018, Pages: 150-155
Received: Dec. 4, 2018;
Accepted: Dec. 21, 2018;
Published: Jan. 16, 2019
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Wu Zhiwen, Guangyuan Forestry and Garden Bureau, Guangyuan, China
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Based on the "Smiling Curve", this paper analyzed the promotion of walnut zonation plantation in Guangyuan, the advantages in the rapid increase of area, yield and output value, and the marketing promotion through technological innovations (e.g. selective breeding and pest control) and brand building. This paper revealed the fact that the walnut industry in Guangyuan had achieved remarkable results, but at the same time, some problems were still existing, such as low rate of improved varieties, focusing on planting but neglecting management, slow development of new main bodies, weak technology research and development in the industrial chain, fewer intensive processed products, changes in cost-benefit and consumption tendency, against which, targeted countermeasures were proposed: carrying out supply side reform of walnut industry chain, industry association + standard, learning from the experience of USA California Walnut Industry Association, strengthening functions of intermediary organizations, and establishing brand and quality monitoring system; increasing support efforts and innovating support mechanism, helping the cultivation of new-type business main bodies, and improving the quality of specialized cooperative organizations; insisting on variety improvement, and paying attention to tackling key problems in scientific research of industrial chain; walnut industry + internet, and combining the walnut forest and the tourism.
Forestry Economics, Analysis of Walnut Industry Development, Smiling Curve, Supply-Side Reform, Guangyuan City
To cite this article
Analysis of Walnut Industry Development in Guangyuan Based on "Smiling Curve", Agriculture, Forestry and Fisheries.
Vol. 7, No. 6,
2018, pp. 150-155.
Copyright © 2018 Authors retain the copyright of this article.
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