The effect of scientific information and narrative on preferences for possible gene‐edited solutions for citrus greening

McFadden, Brandon R.; Anderton, Brittany; Davidson, Kelly A.; Bernard, John C.

doi:10.1002/aepp.13154

Cited by 15 publications

(14 citation statements)

References 39 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Contrary to previous studies that showed a positive effect of information on consumers' willingness to pay for GM foods (McFadden et al, 2021; Stanton et al, 2021; Wunderlich & Gatto, 2015), our study found no effect of the provision of information on the technology and its health and environmental benefits on future WTC GM and gene‐edited foods. For our study sample, stated knowledge about GM foods is more or less similar across the control and the information treatments.…”

Section: Discussioncontrasting

confidence: 99%

“…Some studies showed that consumers prefer GM foods over gene‐edited foods (Caputo et al, 2020; Marette et al, 2020; Muringai et al, 2020). Others found that consumers perceive gene‐editing to be similar to genetic modification and may exert similar discounts for GM and gene‐edited foods (McFadden et al, 2021; Shew et al, 2018). Caputo et al (2020), compared US consumers' acceptance of gene‐editing, GM, organic, and non‐GM foods, and found that information positively influences consumers' willingness to pay for gene‐edited foods.…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Determinants of consumer acceptance of gene‐edited foods and its implications for innovators and policymakers

et al. 2023

View full text Add to dashboard Cite

Gene-editing is a breakthrough technology for crop improvement that addresses many concerns associated with its predecessor and distinctly different technology, genetically modified crops. The commercial success of gene-editing technology depends on the public's acceptance of its foods. This study used data from a national survey of United States consumers to identify the determinants of consumer acceptance of gene-edited foods and compared them with those of genetically modified foods. Our study shows that consumer awareness and knowledge of gene-edited foods are almost half those of genetically modified foods. In the study, we classified survey respondents in three clusters based on their attitudes toward food technologies and corporate distrust: technology-loving, neutral, and technologyaverse. The technology-averse cluster has the greatest share of individuals who indicated being aware of and knowledgeable about gene-edited foods, and the largest share of respondents who stated having negative views toward agricultural biotechnology. Technology-loving individuals have more positive perceptions about agricultural biotechnology and are more likely to consume genetically modified and gene-edited foods in the future than neutral

show abstract

Section: Discussioncontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Determinants of consumer acceptance of gene‐edited foods and its implications for innovators and policymakers

et al. 2023

View full text Add to dashboard Cite

show abstract

“…Choice experiments are well suited for situations in which the researchers wish to vary and evaluate multiple attributes of the products. The choice experiment is the most widely used WTP elicitation technique in studies of NPET valuation [12,[19][20][21]24,30,31,[38][39][40][41][42][43][44][45][46][47][48][49][50].…”

Section: Methods To Elicit Attitudes and Wtpmentioning

confidence: 99%

“…Participants in the course developed more positive attitudes, greater willingness to consume the foods, and decreased perceived risk of the foods during the course in three countries: the US, the UK, and the Netherlands. Even simply highlighting similarities between conventional breeding and NPETs can significantly increase support for products derived from NPETs [44].…”

Section: Findings On Consumer Behaviormentioning

confidence: 99%

Consumer Valuation of and Attitudes towards Novel Foods Produced with New Plant Engineering Techniques: A Review

Beghin

Gustafson

2021

Sustainability

View full text Add to dashboard Cite

We follow the PRISMA extension for scoping reviews to review the emerging international body of empirical evidence on consumers’ attitudes and willingness to pay (WTP) for novel foods produced with New Plant Engineering Techniques (NPETs). NPETs include genome/gene editing, cisgenesis, intragenesis, and RNA interference. These novel foods are often beneficial for the environment and human health and more sustainable under increasingly prevalent climate extremes. These techniques can also improve animal welfare and disease resistance when applied to animals. Despite these abilities of NPETs, evidence suggests that many, but not all, consumers discount these novel foods relative to conventional ones. Our review sorts out findings to identify conditioning factors that can increase the acceptance of and WTP for these novel foods in a significant segment of consumers. International patterns of acceptance are identified. We also analyze how information and knowledge interact with consumer acceptance of these novel foods and technologies. Heterogeneity of consumers—across cultures and borders and in attitudes towards science and innovation—emerges as a key determinant of acceptance and WTP. Acceptance and WTP tend to increase when socially beneficial attributes—as opposed to producer-oriented cost-saving attributes—are generated by NPETs. NPET-improved foods are systematically less discounted than transgenic foods. Most of the valuation estimates are based on hypothetical experiments and surveys and await validation through revealed preferences in actual purchases in food retailing environments.

show abstract

“…Since its discovery in Florida in 2005, citrus greening has resulted in a 74% decline in production (Court et al, 2017; Singerman et al, 2018). These devastating impacts have driven significant research efforts into various practices and tools to find a solution (Li et al, 2020; McFadden et al, 2021). Although a cure is not yet available, one option that provides promising potential for addressing citrus greening is agricultural biotechnology.…”

Section: Introductionmentioning

confidence: 99%

Investigating consumer stated preferences for orange juice: The influence of behavioral traits

Orivri,

Kassas,

Lai

et al. 2023

J of Agr & App Econ Assoc

View full text Add to dashboard Cite

This study aims to investigate consumer acceptance of gene‐edited orange juice, focusing on the influence of behavioral traits. Specifically, we conducted an online survey of US orange juice consumers, using a choice experiment to elicit consumers' preferences for gene editing (GE) versus gene modification (GM) in orange juice. We find that consumers require a significantly larger discount for GM than for GE, and this preference for GE is influenced by multiple behavioral traits. We used a latent cla4ss approach to further analyze choice behavior among consumer segments. Findings indicate significant heterogeneity in preferences across consumer segments, which can be explained by behavioral traits and individual‐specific characteristics.

show abstract

The effect of scientific information and narrative on preferences for possible gene‐edited solutions for citrus greening

Cited by 15 publications

References 39 publications

Determinants of consumer acceptance of gene‐edited foods and its implications for innovators and policymakers

Determinants of consumer acceptance of gene‐edited foods and its implications for innovators and policymakers

Consumer Valuation of and Attitudes towards Novel Foods Produced with New Plant Engineering Techniques: A Review

Investigating consumer stated preferences for orange juice: The influence of behavioral traits

Contact Info

Product

Resources

About