Consumer acceptance of nutritionally enhanced genetically modified food: Relevance of gene transfer technology

Benjamin M. Onyango, Rodolfo M. Nayga

Research output: Contribution to journalArticlepeer-review

37 Citations (Scopus)

Abstract

This study examines consumer's willingness to consume different types of a nutritionally enhanced food product (i.e., breakfast cereal with calcium, omega fatty acids, or anti-oxidants) derived from grains genetically modified using two types of technologies: plant-to-plant gene transfer technology and animal-to-plant gene transfer technology. Findings indicate a majority of the respondents are willing or somewhat willing to consume the three types of nutritionally enhanced genetically modified breakfast cereal, but are less willing if the genetically modified product is derived from animal-to-plant gene transfer technology than from plant-to-plant gene transfer technology. However, the results of the ordered probit models suggest there are groups of consumers who will not approve of the use of either type of gene transfer technology even with the presence of an enhanced nutritional benefit in the product.

Original languageEnglish
Pages (from-to)567-583
Number of pages17
JournalJournal of Agricultural and Resource Economics
Volume29
Issue number3
Publication statusPublished - 2004 Dec

Keywords

  • Consumer acceptance
  • Gene transfer technology
  • Genetic modification
  • Nutritionally enhanced food products
  • Willingness to consume

ASJC Scopus subject areas

  • Animal Science and Zoology
  • Agronomy and Crop Science
  • Economics and Econometrics

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