The Production Status, Problems and Strategies for Sustainable Development of Small and Medium-sized Food Enterprises

This paper has discussed the production status of small- and medium-sized food enterprises, including the increasing production, the product mix which was gradually adjusting, the improvement of the food quality, the structure of enterprises which was further optimized, the regional distribution which became more rational. While the main problems of small and medium-sized food enterprises has been pointed out including: low value-added, low proportion of high value-added products, the unreasonable structure of variety, the smaller scale of the enterprises, the product which was single, the low levels of key technology and equipment, the safe problems of food, such as the pollution of farming and aquaculture, the illegal additives using in the food processing, the problems of food circulation etc.. This paper gives eight suggestions of the strategic measures for sustainable and healthy development. First the small and medium-sized food enterprises should promote the innovation of mechanisms and institution and enhance the macro-control and planning guide. Second, they should apply more science and technology for developing. Third, to ensure that they have enough raw materials, the high-quality agricultural production base should be built as one part of the small and medium-sized food enterprises. Fourth, the product structure should be adjusting quickly and the famous brands could be set up. Fifth, the Leading enterprises of small and medium-sized food industry must develop quickly, so the industrial structure could be upgraded. Sixth, they should implement the strategy of opening actively and continue to expand the area of development. Seventh, the management of food standards must be enhanced. At last, the management of food safety must be strengthened.