scholarly journals Consumer Acceptance of Gene-Edited versus Genetically Modified Foods in Korea

2021 ◽  
Vol 18 (7) ◽  
pp. 3805
Author(s):  
Eunae Son ◽  
Song Soo Lim
Keyword(s):  
Gene Editing ◽  
Consumer Preferences ◽  
Genetically Modified ◽  
Relevant Information ◽  
Consumer Acceptance ◽  
Genetically Modified Foods ◽  
Breeding Methods ◽  
Novel Foods ◽  
Novel Technology ◽  
Potential Market

Food made with gene-editing has received considerable attention in recent years because it is claimed to be a little different from traditional genetically modified breeding methods concerning safety. However, consumer acceptance of these novel foods and their potential market uptake remains to be answered. This study aims to assess differences in the acceptance of gene-edited and genetically modified foods in Korea. The choice-based conjoint analysis is adopted to estimate part-worth functions for the soybean oil attributes with 200 surveyed samples. The estimated part-worth values reveal how much each attribute affects consumers’ decision-making. Estimated results suggest that consumers tend to accept gene-editing more than genetically modified foods. The acceptance of novel technology is shown to correspond closely to the degree of consumers’ scientific knowledge, highlighting the importance of revealing relevant information regarding the technology. Results also show that country of origin is a significant food-specific attitudinal factor in shaping consumer preferences.

Consumer preferences and trade in genetically modified foods

2003 ◽  
Vol 25 (8) ◽  
pp. 777-794 ◽  
Author(s):  
Chantal Pohl Nielsen ◽  
Karen Thierfelder ◽  
Sherman Robinson
Keyword(s):  
Consumer Preferences ◽  
Genetically Modified ◽  
Genetically Modified Foods

scholarly journals Consumer Valuation of and Attitudes Towards Novel Foods Produced with NPETs: A Review

2021 ◽  
Author(s):  
John. C Beghin ◽  
Christopher R. Gustafson
Keyword(s):  
Gene Editing ◽  
Climate Extremes ◽  
Consumer Acceptance ◽  
Revealed Preferences ◽  
Food Retailing ◽  
Novel Foods ◽  
Conditioning Factors ◽  
Consumer Valuation ◽  
Attitudes Towards Science ◽  
International Body

We review the emerging international body of evidence on attitudes and willingness to pay (WTP) for novel foods produced with New Plant Engineering Techniques (NPETs). NPETs include genome/gene editing, cisgenesis, intragenesis, RNA interference and others. These novel foods are often beneficial for the environment and human health and more sustainable under increasingly prevalent climate extremes. These techniques can also improve animal welfare and disease resistance when applied to animals. Despite these promising attributes, evidence suggests that many, but not all consumers, discount these novel foods relative to conventional ones. Our systematic review sorts out findings to identify conditioning factors which can increase the acceptance of and WTP for these novel foods in a significant segment of consumers. International patterns of acceptance are identified. We also analyze how information and knowledge interact with consumer acceptance of these novel foods and technologies. Heterogeneity of consumers across cultures and borders, and in attitudes towards science and innovation emerges as key determinants of acceptance and WTP. Acceptance and WTP tend to increase when beneficial attributes—as opposed to producer-oriented cost-saving attributes—are generated by NPETs. NPETs improved foods are systematically less discounted than transgenic foods. Most of the valuation elicitations are based on hypothetical experiments and surveys and await validation through revealed preferences in actual purchases in food retailing environments.

Consumer Acceptance and Willingness-to-Pay for Genetically Modified Foods with Enhanced Vitamin Levels

2016 ◽  
pp. 195-206 ◽  
Author(s):  
Hans De Steur ◽  
Dieter Blancquaert ◽  
Simon Strobbe ◽  
Shuyi Feng ◽  
Jeroen Buysse ◽  
...  
Keyword(s):  
Willingness To Pay ◽  
Genetically Modified ◽  
Consumer Acceptance ◽  
Genetically Modified Foods

scholarly journals Influence of Source Credibility on Consumer Acceptance of Genetically Modified Foods in China

2016 ◽  
Vol 8 (9) ◽  
pp. 899 ◽  
Author(s):  
Mingyang Zhang ◽  
Chao Chen ◽  
Wuyang Hu ◽  
Lijun Chen ◽  
Jintao Zhan
Keyword(s):  
Source Credibility ◽  
Genetically Modified ◽  
Consumer Acceptance ◽  
Genetically Modified Foods

scholarly journals Consumer preferences of genetically modified foods of vegetal and animal origin in Chile

2012 ◽  
Vol 32 (1) ◽  
pp. 15-25 ◽  
Author(s):  
Berta Schnettler ◽  
Horacio Miranda ◽  
José Sepúlveda ◽  
Marianela Denegri
Keyword(s):  
Developing Countries ◽  
Conjoint Analysis ◽  
Genetic Manipulation ◽  
Consumer Preferences ◽  
Genetically Modified ◽  
Animal Origin ◽  
Genetically Modified Foods ◽  
Store Brand ◽  
Tomato Sauce ◽  
Gm Foods

Given the debate generated by Genetically Modified (GM) foods in developed and developing countries, the aim was to evaluate the importance of determining factors in the preference of consumers in Temuco and Talca in central-southern Chile for GM foods using conjoint analysis and to determine the existence of different market segments using a survey of 800 people. Using conjoint analysis, it was established that, in general, genetic modification was a more important factor than either brand or price in the consumer's decision to purchase either food. Cluster analysis identified three segments: the largest (51.4%) assigned greatest importance to brand and preferred genetically modified milk and tomato sauce; the second group (41.0%) gave greatest importance to the existence of genetic manipulation and preferred non-genetically modified foods; the smallest segment (7.6%) mainly valued price and preferred milk and tomato sauce with no genetic manipulation. The three segments rejected the store brand and preferred to pay less for both foods. The results are discussed based on studies conducted in developed and developing countries.

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