食品生产中的技术创新对食品工业弹性影响的研究

IF 15.6 1区管理学 Q1 BUSINESS

Journal of Innovation & Knowledge Pub Date : 2025-07-01 DOI:10.1016/j.jik.2025.100756

Wei Wang , Zhuoying Fu , Chongxu Liu , Jinghan Ding , Jiaxi Zheng , Chongmei Zhang , Haiyu Li

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引用次数: 0

摘要

本研究基于2003 - 2022年中国31个省份的省级面板数据，构建了食品工业弹性评价体系。本文采用普通最小二乘模型实证分析了食品生产技术创新对食品工业弹性的影响。在此基础上，运用具有时空双固定效应的空间Durbin模型，探讨了食品生产技术创新对产业弹性的潜在空间溢出效应。研究结果表明：①食品生产技术创新对食品工业的弹性、抗风险能力、调整恢复能力和可持续性具有正向影响；然而，这种长期影响表现出明显的边际递减特征。(2)食品生产技术创新通过优化就业结构，提高了食品行业的弹性。(3)数字普惠金融及其相关的信贷和支付服务可以增强粮食生产技术创新对食品行业弹性的积极影响。值得注意的是，数字普惠金融具有显著的梯度差异和边际递减的特征。(4)技术创新对周边省份食品工业弹性具有显著的虹吸效应。(5)异质性分析表明，技术创新对东、中、西部相邻省份食品工业弹性具有显著的虹吸效应。与此同时，东北地区的溢出效应明显。本研究的主要贡献是为旨在提高农业技术创新水平和食品工业弹性的区域差别化政策提供经验证据。

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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A study of the impact of technological innovation in food production on the resilience of the food industry

Based on the provincial panel data of 31 provinces in China from 2003 to 2022, this study constructed an evaluation system for the resilience of the food industry. We used the ordinary least squares model to empirically analyse the impact of technological innovation in food production on the resilience of the food industry. Furthermore, we applied the spatial Durbin model with spatiotemporal double fixed effects to investigate the potential spatial spillover effects of technological innovation in food production on industry resilience. The results indicate the following key points: (1) Technological innovation in food production has a positive influence on the resilience of the food industry, as well as on its risk resistance, adjustment and recovery and sustainability. However, this long-term impact exhibits a distinctly diminishing marginal character. (2) Technological innovations in food production increase the resilience of the food industry by optimising the employment structure. (3) Digital inclusive finance and its associated credit and payment services can enhance the positive impact of technological innovation in food production on the resilience of the food industry. Notably, digital inclusive finance is characterised by significant gradient differences and diminishing margins. (4) Technological innovation has a significant siphoning effect on the resilience of the food industry in neighbouring provinces. (5) Analyses of heterogeneity indicate that technological innovation has a significant siphoning effect on the resilience of the food industry in neighbouring provinces in the eastern, central and western regions. Meanwhile, a significant spillover effect is evident in the north-eastern region. This study’s main contribution is providing empirical evidence to inform regionally differentiated policies aimed at improving the level of agrotechnological innovation and the resilience of the food industry.

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来源期刊

Journal of Innovation & Knowledge Multiple-

CiteScore

16.10

自引率

12.70%

发文量

118

审稿时长

37 days

期刊介绍： The Journal of Innovation and Knowledge (JIK) explores how innovation drives knowledge creation and vice versa, emphasizing that not all innovation leads to knowledge, but enduring innovation across diverse fields fosters theory and knowledge. JIK invites papers on innovations enhancing or generating knowledge, covering innovation processes, structures, outcomes, and behaviors at various levels. Articles in JIK examine knowledge-related changes promoting innovation for societal best practices. JIK serves as a platform for high-quality studies undergoing double-blind peer review, ensuring global dissemination to scholars, practitioners, and policymakers who recognize innovation and knowledge as economic drivers. It publishes theoretical articles, empirical studies, case studies, reviews, and other content, addressing current trends and emerging topics in innovation and knowledge. The journal welcomes suggestions for special issues and encourages articles to showcase contextual differences and lessons for a broad audience. In essence, JIK is an interdisciplinary journal dedicated to advancing theoretical and practical innovations and knowledge across multiple fields, including Economics, Business and Management, Engineering, Science, and Education.