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Consumer Response To Gmo Foods: Branding, Certification, And Consumer Characteristics

Author

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  • Baker, Gregory A.
  • Mazzocco, Michael A.

Abstract

Two consumer choice models were developed using conjoint analysis to evaluate the effect of potential strategies to gain consumer acceptance of GMO foods. Results indicate that a government certification program would be more effective than the use of a familiar brand in assuring consumers of the safety of GMO foods.

Suggested Citation

  • Baker, Gregory A. & Mazzocco, Michael A., 2002. "Consumer Response To Gmo Foods: Branding, Certification, And Consumer Characteristics," 2002 Annual Meeting, July 28-31, 2002, Long Beach, California 36562, Western Agricultural Economics Association.
    • Handle: RePEc:ags:waealb:36562
    DOI: 10.22004/ag.econ.36562
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    References listed on IDEAS

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    1. Lusk, Jayson L. & Daniel, M. Scott & Mark, Darrell R. & Lusk, Christine L., 2001. "Alternative Calibration And Auction Institutions For Predicting Consumer Willingess To Pay For Nongenetically Modified Corn Chips," Journal of Agricultural and Resource Economics, Western Agricultural Economics Association, vol. 26(1), pages 1-18, July.
    2. Baker, Gregory A. & Burnham, Thomas A., 2001. "Consumer Response To Genetically Modified Foods: Market Segment Analysis And Implications For Producers And Policy Makers," Journal of Agricultural and Resource Economics, Western Agricultural Economics Association, vol. 26(2), pages 1-17, December.
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    Cited by:

    1. Matin, Anahita Hosseini & Goddard, Ellen, 2013. "A Comparative Analysis of Canadian Consumers’ WTP for Novel Food Technologies (Case of Juice Produced by Nanotechnology & Pork Chops Using Genomic Information)," 2013 Annual Meeting, August 4-6, 2013, Washington, D.C. 150461, Agricultural and Applied Economics Association.
    2. Dannenberg, Astrid, 2009. "The dispersion and development of consumer preferences for genetically modified food -- A meta-analysis," Ecological Economics, Elsevier, vol. 68(8-9), pages 2182-2192, June.

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