With the implementation of the internationalization strategy of traditional Chinese medicine (hereinafter referred to as “TCM”) and the increasing recognition of TCM in the world, the export trade of traditional Chinese medicinal materials has shown an overall positive trend. With the rapid development of the global economy, people's pursuit of wealth has gradually accelerated, and at the same time, they have paid much more attention to pollution-free and health and green environmental protection than before. A new measure to protect the domestic ecological environment has emerged internationally - green trade barriers. Based on the analysis of the general situation of green trade barriers and the status quo of the industry, this paper expounds the performance and reality of the green trade barriers encountered in China’s export of Chinese herbal medicines, and then provides four countermeasures: firstly, spread and promote screening and classification standards of regions and material origins for medicines; secondly, resolutely promote industrial production standards to ensure the quality of traditional Chinese medicinal products; thirdly, accelerate the cultivation of international TCM trade talents to help better predicting and responding to the green trade barriers; and lastly, strengthen the overall management of the traditional Chinese medicine industry.

Ⅰ. Introduction
Ⅱ. Overview of Green Trade Barriers
    1. Background
    2. Features of Green Trade Barriers
Ⅲ. Environment of Chinese Herbal Medicine Export
    1. Current Status of Chinese Herbal Medicine Industry
    2. PEST Analysis
Ⅳ. The manifestation and impact of green trade barriers
    1. The manifestations and current situation
    2. Impacts of Green Trade Barriers on China
Ⅴ. Countermeasures and Suggestions
    1. Establish Classification Standards Based on Origins of Materials
    2. Enhance Quality Control by Constructing and Promoting Standards
    3. Cultivate Talents in Chinese Medicine International Trades
Ⅵ. Conclusion
References
ABSTRACT

• Yu Jingjing(Doctoral Student, Department of Global Food Service Management, Woosuk University)