Factors Affecting The Quality And Green Development Of Chinese Traditional Foods

Food and safety come as the firs.The quality of foods affect everyone's physical health and quality of life.The attention of the quality of traditional foods has gradually increased with the improvement of the level of urbanization and the persistent appearance of food safety issue.A depth thought and scrutiny about the quality and safety of traditional foods have arose in recent years because of the frequent outbreaks of traditional food safety incidents.On the one hand,safety issues of traditional foods threaten seriously people's health and their lives.On the other hand,as the important part of food culture,traditional foods always been valued and protected by society and the public.This conflict between reality and culture leads to a critical dilemma of the development of Chinese traditional foodsChina's government departments have continuously increased the supervision of traditional foods in recent years.However,regulatory practice has shown that development issues of traditional foods still plague all sectors of society with a marginalized position of supervision,unsatisfactory supervision effect of government and none-significantly improved of the quality.The particularity of traditional foods and the effect of government regulation show that the government's single supervision is not only needed,but also the participation of all sectors of society is equally important for the quality assurance of traditional foods.Therefore,an urgent problem is to explore the key factors that induce the quality of traditional foods and achieve the green development of traditional foodsThis study takes the factors affecting the quality and green development of Chinese traditional foods as the research object,carrying out theoretical analysis and investigation based on the current status of traditional food quality.The research finds that the development of Chinese traditional foods has problems such as government supervision,public participation,industrialization,standardization,quality and safety And then processing survey data with the reliability analysis,validity analysis,and empirical analysis of the Structural Equation Model by using SPSS22.0 statistical software and AMOS17.0 software based on the analysis of the relevant factors from five levels of government,traditional food companies,consumers,social organizations,and growers while the current situation of the problem was found out The research results show that there are 22 key influencing factors,and there is a mutual influence relationship between participating subjects.The green development recommendations of Chinese traditional foods was put forward from five levels of government,enterprise,consumer,social organization and grower on the basis of summing up and drawing on the successful development experience of traditional foods such as the European Union,South Korea,Japan,etc.,combining the aforementioned influential factor analysis and model empirical results,and based on the concept of collaborative governance,food safety process control system related theory,and green supply chain management.It's mainly development through improve regulatory efficiency and increase industrial support at the government level;establish a green production chain,improve traditional processes and rational use of additives at the enterprise level;increase public's rational and effective participation at the consumer level;Strengthen the objective reporting of the media and the construction of private testing institutions at the social organization level;strengthen the education of farmers and the training of GAP at the grower level.Ensure the quality of Chinese traditional Foods by these measures and promote the green development and cultural heritage of our traditional food industry...