湖北恩施茶产业供应链韧性评价及优化路径研究OA
Research on the Supply Chain Resilience Evaluation and Optimization Path in the Tea Industry of Enshi,Hubei
研究聚焦茶产业供应链在非常态情境下的韧性评价,基于动态能力理论与农产品供应链管理理论,系统构建了包括事前预警能力、事中响应能力与事后恢复能力3个核心维度,以及9项二级指标的韧性评价指标体系,采用层次分析法赋权并结合模糊综合评价法对湖北省恩施土家族苗族自治州恩施硒茶供应链进行韧性评价.结果显示:恩施硒茶供应链在事前预警能力、事中响应能力方面具备较强基础,但在快速决策、信息共享、供应链重构、长期优化等方面仍存在明显短板.基于研究结果,提出构建信息共享机制以增强事前预警能力、建立快速决策机制以强化事中响应能力、推进供应链结构优化与长期学习以提升事后恢复能力等路径优化建议.
This study focused on evaluating the supply chain resilience in the tea industry under abnormal scenarios.Drawing on dynamic capability theory and agricultural supply chain management theory,a resilience evaluation in-dex system was systematically constructed,comprising three core dimensions:pre-event early warning capability,in-event response capability,and post-event recovery capability,along with nine secondary indicators.The Analytic Hierarchy Process(AHP)was employed for weight assignment,and the Fuzzy Comprehensive Evaluation Method was applied to assess the resilience of the Enshi Selenium Tea supply chain in the Enshi Tujia and Miao Autono-mous Prefecture,Hubei Province.Based on the evaluation results,pathway optimization recommendations were proposed.The findings indicate that the Enshi Selenium Tea supply chain has a solid foundation in pre-event early warning and in-event response capabilities.However,significant shortcomings remain in areas such as rapid deci-sion-making,information sharing,supply chain reconfiguration,and long-term optimization.Based on the research findings,suggestions for pathway optimization were proposed,including establishing an information-sharing mech-anism to enhance early-warning capabilities,building a rapid decision-making mechanism to strengthen real-time response capabilities,and advancing supply chain structural optimization and long-term learning to improve post-event recovery capabilities.
张志豪;李刚
中南民族大学管理学院,湖北武汉 430074中南民族大学管理学院,湖北武汉 430074
管理科学
茶产业供应链韧性层次分析法模糊综合评价
tea industrysupply chain resilienceAnalytic Hierarchy Processfuzzy comprehensive evaluation
《中国茶叶》 2026 (5)
63-69,7
国家社会科学基金一般项目(24BMZ035)
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