No abstract

No abstract

Experts have long sought to understand the factors that underlie farmer decision making for weed management. The majority of this interest has been in relation to the weak adoption of integrated management approaches and more recently, herbicide resistance strategies. In order to increase adoption in these contexts there is a need to understand better the underlying drivers for weed management decisions. The objective of the research reported here was to probe farmers' understanding of weed management to establish a baseline understanding of these key drivers. Thirty Ohio farmers participated in an in-depth interview where they were asked to reflect on how weeds are introduced and spread, what risks and benefits weeds pose, and what management strategies farmers are familiar with and which they prefer. Their responses were mapped, coded, and analyzed for dominant beliefs and major decision-making influences. The results indicate that farmers largely attribute the introduction and movement of weeds to factors outside their control (e.g., the environment, plant characteristics). They frequently cite diverse and integrated management, but their focus is on control as opposed to prevention. In general, they tend to receive messages about integrated and preventive approaches, but do not always put them into practice because of underlying beliefs about the inevitability of new weed introductions and spread.

Recent research indicates that the majority of respondents in nineteen of thirty-four countries feel their food is less safe than 10 years ago. Concerns over food safety may result in elevated levels of perceived risk, particularly when fuelled by intense media coverage. The purpose of this study was to assess OhioansÕ perceptions of various food safety risks and to identify factors influencing risk judgments. Mail survey data are reported for 4014 respondents with a total response rate of 56%. Findings reveal moderate perceived levels of risk for the food safety items assessed. Pesticide residues in food and contamination of drinking water generated the highest levels of perceived risk, while mad cow disease and genetically modified foods generated the lowest levels of perceived risk. Regression results indicate that attitude toward biotechnology was the strongest predictor of perceived risk, followed by perceptions of media system dependency. Findings from this research can assist food safety specialists in developing more effective education and risk communication programmes for target audiences.