基于层次分析法的食品供应链风险影响因素评价研究——以生鲜食品为例

食品供应链可分为原料采集阶段,加工制造阶段与分级销售阶段。在供应链的各个不同的阶段中,都会面临来自供应链自身以及外部的诸多风险,概括起来主要有原材料采购风险,物流运输储存风险,市场需求风险。它们直接或间接的受到诸多因素的影响,各影响因素的不断变化决定着供应链风险的高低。本文总结出了4大主要影响因素,即自然条件,信息因素,物流技术及设备,市场需求因素,并应用层次分析法对这四大影响因子进行重要性排序,结果表明,这四个因素对于生鲜食品供应链风险的影响程度排序为:物流技术和设备,信息因素,市场需求环境,自然条件。本文以上述排序为基础,提炼出了相应的解决方案和措施,为如何规避当前我国生鲜食品供应链存在的风险提供合适的建议。

Analysis of factors affecting the food supply chain risk based on analytic hierarchy process method --Fresh food for example

Food supply chain can be divided into raw materials acquisition stage, processing ana manulacturing stage and marketing stage. In each of the stage, the chain will face many risks from both internal and external of the supply chain. In general there are raw material procurement risk, logistics and transport-storage risk and market risk. They are whether directly or indirectly affected by many factors, and the constant changing status of the factors determines the degree of the risks. This paper outlines the four major factors as following： the natural conditions, information factors, logistics technology and equipment, the market demand factors. Furthermore, Analytic Hierarchy Process （AHP） method is applied to rank the importance of the four factors, and results show that the influence order from high to low of these four factors are： logistics technology and equipment, information, market environment, the natural conditions. Afterwards, the corresponding solutions and the suggestions to avoid the current risk of fresh food supply chain in China are put forward.