• ISSN: 2301-3567 (Print), 2972-3981 (Online)
    • Abbreviated Title: J. Econ. Bus. Manag.
    • Frequency: Quarterly
    • DOI: 10.18178/JOEBM
    • Editor-in-Chief: Prof. Eunjin Hwang
    • Executive Editor: Ms. Fiona Chu
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HOME > Archive > 2022 > Volume 10 Number 3 (Jun. 2022) >
JOEBM 2022 Vol.10(3): 185-189 ISSN: 2301-3567
DOI: 10.18178/joebm.2022.10.3.696

An Analyze of Chinese Online Fresh Food Industry

Qilong Zou

Abstract—Fresh food is an essential need for all human beings. Through the mobile internet, online shopping has become more and more popular, leading to more consumers buying fresh food online. The markets had another boot when COV-19 happened. Online fresh food platforms have become one of the most popular industries, with much new business growing profoundly and lots of funds flowing into this industry. However, in early 2021, the authority had higher restrictions that prevented large internet companies from pouring too much money into the company to occupy the market and stop the price war—putting all the companies into healthy competition and becoming a competition of different business models used in the industry. What is the difference between the business models, and which ones are better? The paper has first discussed the critical aspects of online fresh food e-commerce: how to gain traffic, use of data, and build a better supply chain. The paper also has analyzed three different business models operating in the Chinese online fresh food industry using data and examples. By now, there is a business model that increases more rapidly than others. However, which business models can perform the best in the future cannot be determined. The future of the Chinese online fresh food market is worthy of attention.

Index Terms—The COV-19, the online fresh food e-commerce, traffic, data, supply chain.

Qilong Zou is with Norwich Business School, University of East Anglia, Norwich, NR4 7TJ, United Kingdom (e-mail: agy19tdu@uea.ac.uk).

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Cite:Qilong Zou, "An Analyze of Chinese Online Fresh Food Industry," Journal of Economics, Business and Management vol. 10, no. 3, pp. 185-189, 2022.

Copyright © 2022 by the authors. This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited (CC BY 4.0).

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