| 提升我国生鲜猪肉供应企业品牌竞争力的战略思考 |
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| 引用本文： | 卢凤君,刘莉,张琳. 提升我国生鲜猪肉供应企业品牌竞争力的战略思考[J]. 农业工程学报, 2006, 0(Z2) |
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| 作者姓名： | 卢凤君 刘莉 张琳 |
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| 作者单位： | 中国农业大学经济管理学院，中国农业大学经济管理学院，中国农业大学经济管理学院 北京 100083，北京 100083，北京 100083 |
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| 摘 要： | 品牌竞争力是企业竞争力的重要组成部分,提升我国生鲜猪肉供应企业的品牌竞争力有利于增强企业竞争力、促进产业发展升级。该文在文献查阅和实地调研的基础上,归纳总结了生鲜猪肉的产品特征和市场特征,在此基础上,提出并论述了生鲜猪肉品牌竞争力形成需要以质量稳定可靠、数量动态均衡和规模化供给作为基本前提条件,提出了促进生鲜猪肉供应企业形成这三个条件的策略建议,为生鲜猪肉供应企业提升品牌竞争力提供了一定的参考和借鉴。
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| 关 键 词： | 生鲜猪肉 品牌竞争力 |
Strategic thinking on raising the brand competitive ability of fresh pork supplier in China |
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| Lu Fengjun Liu Li Zhang Lin. Strategic thinking on raising the brand competitive ability of fresh pork supplier in China[J]. Transactions of the Chinese Society of Agricultural Engineering, 2006, 0(Z2) |
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| Authors: | Lu Fengjun Liu Li Zhang Lin |
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| Abstract: | Competitive ability of brand is a vital part of competitive ability of enterprise,and raising the brand com- petitive ability is propitious to raising enterprise competence and accelerating industry upgrade.This paper con- cluded and summarized the product characteristic and market characteristic of fresh pork,and based on these,the three necessary conditions of the formation of brand competitive ability of fresh pork are indicated and discussed. They are the stability and credibility of quality,the dynamic equilibrium of quantity,and certain scale supply, and finally,some strategy suggestions to fresh pork suppliers of how to content these three conditions are given. |
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| Keywords: | fresh pork brand competitive ability China |
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