Product Attributes and Consumer Acceptance of Nutritionally Enhanced Genetically Modified Foods

Released on by Ferdaus Hossain
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  • Product Attributes and Consumer Acceptance of Nutritionally Enhanced Genetically Modified Foods Book Detail

  • Author : Ferdaus Hossain
  • Release Date : 2013
  • Publisher :
  • Genre :
  • Pages : 0
  • ISBN 13 :
  • File Size : 91,91 MB
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Product Attributes and Consumer Acceptance of Nutritionally Enhanced Genetically Modified Foods by Ferdaus Hossain PDF Summary

Book Description: Using data from a national survey, this study analyzes US consumers' acceptance of genetically modified foods that provide additional nutritional benefits. Using an ordered probit model, this study examines the relation between the willingness to consume genetically modified foods and consumers' economic, demographic and value attributes. Empirical results suggest that despite having some reservations, especially about the use of biotechnology in animals, American consumers are not decidedly opposed to food biotechnology. Consumers' economic and demographic variables are only weakly related to their acceptance of food biotechnology, especially when technology involves plant-to-plant DNA transfer. However, public trust and confidence in various private and public institutions are significantly related to their acceptance of food biotechnology. Overall, consumer acceptance of bioengineered foods is driven primarily by public perceptions of risks, benefits and safety of these food products.

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Genetic Modification in the Food Industry

Genetic Modification in the Food Industry

File Size : 47,47 MB
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Although the true economic impact of genetic modifications is yet to be realized, the potential of this new technology to benefit the food processing industry a