Measuring preferences for genetically modified food products

Charles Noussair, Stéphane Robin () and Bernard Ruffieux ()
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Stéphane Robin: GATE Lyon Saint-Étienne - Groupe d'Analyse et de Théorie Economique Lyon - Saint-Etienne - ENS de Lyon - École normale supérieure de Lyon - Université de Lyon - UL2 - Université Lumière - Lyon 2 - UCBL - Université Claude Bernard Lyon 1 - Université de Lyon - UJM - Université Jean Monnet - Saint-Étienne - CNRS - Centre National de la Recherche Scientifique
Bernard Ruffieux: GAEL - Laboratoire d'Economie Appliquée = Grenoble Applied Economics Laboratory - UPMF - Université Pierre Mendès France - Grenoble 2 - INRA - Institut National de la Recherche Agronomique

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Abstract: This chapter surveys three studies. The first two consider empirical questions related to the willingness to pay for food products with genetically modified content, and the third compares two different techniques to elicit willingness to pay. The results of the first experiment show a sharp contrast to the predominantly negative view of French survey respondents toward genetically modified organisms in food products. In our experiment, we observe a wide range of revealed preferences. Whereas 35 percent of the subjects absolutely refused to purchase a product containing GMOs, the remaining 65 percent of the subjects were willing to purchase a GM product if it was sufficiently inexpensive. Nearly one quarter of participants showed no decrease in their willingness to pay in response to learning that a product contained GMOs.

Keywords: consentement a payer; genetically modified organism; experimental economics; willingness to pay (search for similar items in EconPapers)
Date: 2008
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Citations: View citations in EconPapers (3)

Published in Todd Cherry, Stephan Kroll and Jason Shogren (Eds.). Experimental Methods in Environmental Economics, Routledge, pp. 344-365, 2008, Routledge Explorations in Environmental Economics, 978-0-415-77072-9

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:halshs-00439275

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