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Operating and Management | Publishing Language: Chinese | Open Access

Research on the pathways for high-quality development of the Baijiu industry in Guizhou from the perspective of regional economic development

Guangping QIE1,2Shan ZHANG3Libo ZHU1Xu BAI1Yajing HOU1Xinghua XU1Ting PENG1Yin ZHANG1Minzi WANG4
Department of Tourism Management, Moutai Institute, Zunyi 551801, China
Center for Baijiu Culture Research, Moutai Institute, Zunyi 551801, China
Department of Organization and Human Resources, Moutai Institute, Zunyi 551801, China
Department of Natural Resources and Environment, Moutai Institute, Zunyi 551801, China
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Abstract

The Baijiu industry in Guizhou is confronted with numerous challenges in achieving high-quality development, especially in terms of environmental carrying capacity, brand building, and technological innovation. The current situation and challenges faced by the development of Baijiu industry in Guizhou were briefly introduced. From the perspective of regional economic development, the Baijiu industry development was analyzed by center-periphery theory and new economic geography theory. The high-quality development path of Baijiu industry in Guizhou was analyzed from four aspects: regional development strategies and resource allocation optimization, diversification and innovation of Baijiu industry, regional competition theory, regional policy and planning theory. These strategies would provide strong support for the sustainable development of Baijiu industry in the context of globalization, the overall improvement of the local economy and the transformation and upgrading of the industry.

CLC number: TS261.2 Article ID: 0254-5071(2025)08-0310-05

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China Brewing
Pages 310-314

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Cite this article:
QIE G, ZHANG S, ZHU L, et al. Research on the pathways for high-quality development of the Baijiu industry in Guizhou from the perspective of regional economic development. China Brewing, 2025, 44(8): 310-314. https://doi.org/10.11882/j.issn.0254-5071.2025.08.045

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Received: 02 September 2024
Revised: 30 December 2024
Published: 25 August 2025
© Beijing Academy of Food Sciences 2025.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).