Abstract
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.
Highlights
IntroductionRes. Public Health 2021, Consumer perception of genetically modified (GM) crops differs from their scientifically verified safety
An estimate for β and γ can be calculated by applying Maximum Likelihood Estimator (MLE) to the log-likelihood function in Equation (6), which signifies the part-worth for each attribute level that affects the respondent’s utility
This study is differentiated from previous researches in that whereas the prior studies mainly investigated the consumer acceptance of genetically modified (GM) technology, this study investigated the consumer acceptance of GE technology and compared this with that of GM technology; this study classified the targets of technology application to food and non-food products and analyzed the difference in consumer acceptance between the two
Summary
Res. Public Health 2021, Consumer perception of genetically modified (GM) crops differs from their scientifically verified safety. Scientists agree that GM crops are safe and have the potential to provide real benefits to humanity. According to the research by the World Health Organization, the American Medical Association, the United States National Academy of Sciences, and the British Royal Society, consuming GM foods is not more dangerous than consuming foods modified by traditional breeding methods [1]. Research has shown that GM foods are useful for their characteristics, such as resistance to pests and viral diseases and nutrition improvement [1]
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