Canadian consumer acceptance of gene‐edited versus genetically modified potatoes: A choice experiment approach

2020 ◽  
Vol 68 (1) ◽  
pp. 47-63 ◽  
Author(s):  
Violet Muringai ◽  
Xiaoli Fan ◽  
Ellen Goddard
Keyword(s):  
Choice Experiment ◽  
Genetically Modified ◽  
Consumer Acceptance ◽  
Genetically Modified Potatoes

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.

Identity Preservation Systems for Genetically Modified Potatoes

2011 ◽  
Vol 88 (4) ◽  
pp. 303-308 ◽  
Author(s):  
Elliot A. Toevs ◽  
Joseph F. Guenthner ◽  
Aaron J. Johnson ◽  
Christopher S. McIntosh ◽  
Michael K. Thornton
Keyword(s):  
Genetically Modified ◽  
Identity Preservation ◽  
Genetically Modified Potatoes

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
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