Underlying export characteristics and projected country positions in the agri-food trade: A global system analysis.

IF 9.7 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY
Amirhosein Ghozatfar, Tina Sardashti, Deniz Berfin Karakoc
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Abstract

The global agriculture and food trade plays a critical role in ensuring food security and economic stability. A country's agri-food export share is contingent upon various social, economic, and physical factors, and it defines its position within the global trade system. In this study, we propose a machine learning framework to systematically identify the most informative characteristics associated with export shares of countries and explore their projected positions within the agri-food trade. Our study focuses on 25 countries with varying export shares spanning from 1988 to 2022. The results show that the performance of logistics systems, population, reliability of government, and value of agricultural production have the greatest impact on shaping the export share of a country. Further, by 2035, the United States, the Netherlands, Brazil, Germany, China, and Australia are projected to be the leading exporters of global agriculture and food trade, following current trends closely. Our findings can offer insights to policymakers and researchers, enabling more strategic decision-making.

农业食品贸易的基本出口特征和预计国家地位:全球系统分析。
全球农业和粮食贸易在确保粮食安全和经济稳定方面发挥着关键作用。一个国家的农产品出口份额取决于各种社会、经济和自然因素,并决定了其在全球贸易体系中的地位。在本研究中,我们提出了一个机器学习框架,以系统地识别与各国出口份额相关的最具信息量的特征,并探索其在农业食品贸易中的预计位置。我们的研究重点是1988年至2022年期间出口份额不同的25个国家。结果表明,物流系统绩效、人口、政府可靠性和农业生产价值对一国出口份额的影响最大。此外,按照目前的趋势,到2035年,美国、荷兰、巴西、德国、中国和澳大利亚预计将成为全球农业和食品贸易的主要出口国。我们的研究结果可以为政策制定者和研究人员提供见解,使他们能够做出更具战略性的决策。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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