CAJ | 학술논문

食用农产品绿色生产技术是解决农产品质量和生产环境安全的关键，但由于技术本身不够成熟、投入大、劳动者素质限制等制约因素很多，在实践中推广缓慢。应针对食用农产品的特点重点突破，加强绿色种养技术、病虫害防治技术、生产资料研制、相关配套技术以及标准规范的研究，并通过整合力量攻关、改革指导方式、强化制度支撑、教育引导、政府扶持等措施加强研究推广的力度。
식용농산품록색생산기술시해결농산품질량화생산배경안전적관건，단유우기술본신불구성숙、투입대、노동자소질한제등제약인소흔다，재실천중추엄완만。응침대식용농산품적특점중점돌파，가강록색충양기술、병충해방치기술、생산자료연제、상관배투기술이급표준규범적연구，병통과정합역량공관、개혁지도방식、강화제도지탱、교육인도、정부부지등조시가강연구추엄적력도。
Green production of edible agricultural products is crucial for solving problems in quality con-trol of agricultural products and safety of producing environment.However,its popularization was rather slowly in practice due to numerous constraining factors such as immature technology,high cost and restriction of labor quality.So we should break through the key points according to the characteristics of agricultural products, enhance the researches on green farming technology,pest control techniques,development of means of pro-duction,related supporting technology and standards,and strengthen the popularization by integrating powers to focus,reforming supervision,consolidating institution supporting,and enhancing education guide and gov-ernment support.