Comparing Perceptions of Biotechnology in Fresh versus Processed Foods: A Cross-Cultural Study
This study focused on investigating how respondents’ perceptions of biotechnology used in food production differs depending on the level of product transformation (i.e. fresh versus processed food). Using cluster analysis, respondents were clustered into two groups, genetically engineered (GE) tolerant and GE sensitive, based on changes in their perceptions about fresh apples and apple juice produced with and without biotechnology. Comparisons of respondents from six countries were performed to measure relative attitudes about biotech food. In addition, three types of positive information about biotechnology were tested in order to determine what types of information influences respondents’ GE tolerance. Results indicate that respondents were less likely to change their initial health perception for apple juice than for fresh apples when produced from trees that were genetically modified. The residency effect was strong and heterogeneous: respondents of Japan were much more sensitive than respondents of Spain and the United States.
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- Jayson L. Lusk & W. Bruce Traill & Lisa O. House & Carlotta Valli & Sara R. Jaeger & Melissa Moore & Bert Morrow, 2006. "Comparative Advantage in Demand: Experimental Evidence of Preferences for Genetically Modified Food in the United States and European Union," Journal of Agricultural Economics, Wiley Blackwell, vol. 57(1), pages 1-21, 03.
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