Consumer acceptance of genetically engineered potatoes: The role of information and agreement

Abstract

Many foods cooked at high temperatures produce acrylamide, a probable carcinogen, and neurotoxin. We evaluate how consumers' purchase intentions for potato products and subjective knowledge about conventional foods, genetically engineered (G.E.) foods, and acrylamide respond to information treatments. Information and prior purchases positively influence intentions to purchase potatoes but negatively influence purchase intentions for potato chips and French fries. Value‐of‐information calculations suggest industry‐focused and private‐company perspectives are worth $0.01‐$0.02/person per month. Our results have practical implications for food system actors seeking to better understand the broader determinants of consumer acceptance behaviors as they relate to G.E. foods that reduce health concerns.