Levels, regional differences and coupling coordination of new quality productive forces of food in mainland of China

Wang Yahong; Wei Yueli

doi:10.13961/j.cnki.stbctb.20250324.001

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Levels, regional differences and coupling coordination of new quality productive forces of food in mainland of China

- Levels, regional differences and coupling coordination of new quality productive forces of food in mainland of China
- Bulletin of Soiland Water Conservation Vol. 45, Issue 2, Pages: 295-304(2025)
- 作者机构：
  
  郑州大学管理学院,河南,郑州,450001
- 作者简介：
- 基金信息：
- DOI：10.13961/j.cnki.stbctb.20250324.001
  CLC： F323
- Online First：16 May 2025，
  
  Published：2025
- 稿件说明：
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Wang Yahong, Wei Yueli. Levels, regional differences and coupling coordination of new quality productive forces of food in mainland of China[J]. Bulletin of Soiland Water Conservation, 2025, 45(2): 295-304.
DOI：

Wang Yahong, Wei Yueli. Levels, regional differences and coupling coordination of new quality productive forces of food in mainland of China[J]. Bulletin of Soiland Water Conservation, 2025, 45(2): 295-304. DOI： 10.13961/j.cnki.stbctb.20250324.001.

摘要

[目的] 探究粮食新质生产力及其耦合协调性在粮食功能区的分布及差异，为推进中国粮食新质生产力发展、保障粮食安全提供决策参考。[方法] 基于2012—2022年中国30个省份(未包括西藏自治区，香港、澳门特别行政区和台湾省)面板数据，从科技生产力、绿色生产力和数字生产力三维度构建粮食新质生产力指标体系，运用熵权-TOPSIS法、耦合协调度模型及空间关联模型测算并分析粮食新质生产力水平、三维系统耦合协调度及空间关联特征。[结果] ①中国粮食新质生产力水平稳定增长，各粮食功能区均有所提升，但存在“粮食主销区＞粮食主产区＞产销平衡区”的发展格局；分三维系统看，科技生产力和数字生产力在全国及各粮食功能区均显著提升，而绿色生产力相对平稳，有待发展。②中国粮食新质生产力三维系统耦合协调度逐步提升，已由低度耦合协调转变为中度耦合协调，但粮食产销平衡区的耦合协调度仍相对较低。③粮食新质生产力耦合协调空间结构呈现出向粮食主产区和粮食主销区高度聚集态势，冷点显著区集中于产销平衡区。[结论] 需要加大对粮食产销平衡区的研发投入，重点推进绿色生产力的发展，并鼓励产销平衡区与粮食主销区、主销区之间的空间联动，以推进粮食新质生产力发展。

Abstract

[Objective] The distribution and differences in new productive forces of food and their coupling coordination in grain functional areas were explored，in order to provide a decision-making reference for promoting the development of new productive forces of food and guaranteeing food security in China. [Methods] Based on panel data of 30 provinces (Excluding Xizang Autonomous Region

Hong Kong and Macao Special Administrative Regions and Taiwan Province) in China from 2012 to 2022

we constructed an index system of new productive forces in food from the three dimensions of scientific and technological productivity

green productivity

and digital productivity using the entropy weighted-TOPSIS method

coupling coordination model

and spatial correlation model. [Results] ① China’s new productive forces of food level had been growing steadily

and all grain functional areas had been improved

but there was a development pattern of “grain main marketing area > grain main production area > production and marketing balance area”; in the three-dimensional system

scientific and technological productivity and digital productivity had improved significantly both at the national scale and in each grain functional area

while green productivity was relatively stable and needs to be developed. ② The coupling and coordination degree of China’s three-dimensional system of new productive forces of food had gradually increased

and had been transformed from a low-level coordination to a medium degree of coupling and coordination

but the coupling and coordination degree of grain production and marketing balance area was still relatively low. ③ The spatial structure of coupling and coordination degree of new productive forces of food showed a high degree of agglomeration to the main grain producing area and main grain marketing area

while the significant cold spot area was concentrated in the grain production and marketing balance area. [Conclusion] There is a need to increase research & development investment in the grain balance of production and marketing zones

focus on promoting the development of green productivity

and encourage spatial coupling between the balance of production and marketing zones and main grain marketing zones to promote the development of new-quality grain productivity.

关键词

Keywords

references

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