Uncovering the commodification of food in rural Chinese households

Abstract

With the advancement of urban-rural integration in China, understanding rural household food commodification is crucial for uncovering the interconnections between rural socio-ecological systems and urban systems. This study aims to systematically identify the characteristics of rural household food commodification and provide new perspectives on the transformation mechanisms of rural socio-ecological systems. We first conceptualize rural food commodification and develop a theoretical framework that integrates the characteristics of production and consumption activities. Subsequently, we propose a dual measurement method to evaluate both production and consumption sides of food commodification, introducing the Food Production Commodification Index (FPCI), the Food Consumption Commodification Index (FCCI), and sales and purchase indices for various food types. Based on field survey data, Liaoning Province was selected as a case study. The results show that food commodification is widespread, with 33 % of households relying entirely on purchased food. However, the types of food production commodification are limited, with 75 % selling grains but fewer than 17 % engage in the production of beans, oil crops, vegetables, livestock, poultry, or fruits. Additionally, 51 % of households earn more than half of their income from non-agricultural activities, indicating a shift in rural livelihoods from traditional agricultural production to a more diversified economic structure. Rural households’ food consumption behavior increasingly resemble those that of urban residents. The process of food commodification highlights the emergence of urban production and lifestyle characteristics within rural economies, while also demonstrating the role of commodified food transactions in linking urban and rural socio-economic systems. These findings provide a foundation for developing precise and effective strategies for rural sustainable development.