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Consumer Acceptance of Genome-Edited Foods in Japan

Author

Listed:
  • Ryoma Shigi

    (Department of Industrial and Systems Engineering, Graduate School of Science and Technology, Tokyo University of Science, Noda 278-8510, Chiba, Japan)

  • Yuna Seo

    (Department of Industrial and Systems Engineering, Graduate School of Science and Technology, Tokyo University of Science, Noda 278-8510, Chiba, Japan)

Abstract

Genome-edited (GE) food is recently being introduced into the market with the promise of efficient food production and food waste reduction. Genetic editing aims to accelerate genetic progress by replacing the germ cell lineage of commercial breeding animals with cells derived from genetically elite lines. At the present early stage of the GE food market in Japan, this study investigated consumer acceptance of GE foods and constructed a GE foods acceptance model. This model illustrated that awareness of GE technology is essential for the stimulation of consumer acceptance, which is mediated by information credibility and the perceived usefulness of GE foods. It suggests that Japanese consumers may demand more information about how GE foods are produced and what their benefits are. Further research on effective food technology education and on communication about GE foods is needed.

Suggested Citation

  • Ryoma Shigi & Yuna Seo, 2023. "Consumer Acceptance of Genome-Edited Foods in Japan," Sustainability, MDPI, vol. 15(12), pages 1-11, June.
    • Handle: RePEc:gam:jsusta:v:15:y:2023:i:12:p:9662-:d:1172641
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    References listed on IDEAS

    as
    1. Idrees Waris & Rashid Ali & Anand Nayyar & Mohammed Baz & Ran Liu & Irfan Hameed, 2022. "An Empirical Evaluation of Customers’ Adoption of Drone Food Delivery Services: An Extended Technology Acceptance Model," Sustainability, MDPI, vol. 14(5), pages 1-18, March.
    2. Jung, Inhaeng Noah & Sharma, Amit & Mattila, Anna S., 2022. "The impact of supermarket credibility on purchase intention of novel food," Journal of Retailing and Consumer Services, Elsevier, vol. 64(C).
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