Determinants of consumer acceptance of gene‐edited foods and its implications for innovators and policymakers

Bindu Paudel, Deepthi E. Kolady, David Just and Evert Van der Sluis

Agribusiness, 2023, vol. 39, issue 3, 623-645

Abstract: Gene‐editing is a breakthrough technology for crop improvement that addresses many concerns associated with its predecessor and distinctly different technology, genetically modified crops. The commercial success of gene‐editing technology depends on the public's acceptance of its foods. This study used data from a national survey of United States consumers to identify the determinants of consumer acceptance of gene‐edited foods and compared them with those of genetically modified foods. Our study shows that consumer awareness and knowledge of gene‐edited foods are almost half those of genetically modified foods. In the study, we classified survey respondents in three clusters based on their attitudes toward food technologies and corporate distrust: technology‐loving, neutral, and technology‐averse. The technology‐averse cluster has the greatest share of individuals who indicated being aware of and knowledgeable about gene‐edited foods, and the largest share of respondents who stated having negative views toward agricultural biotechnology. Technology‐loving individuals have more positive perceptions about agricultural biotechnology and are more likely to consume genetically modified and gene‐edited foods in the future than neutral and technology‐averse individuals. Findings indicate that providing information on the technology and its health and environmental benefits did not affect consumers' willingness to consume genetically modified and gene‐edited foods. Prior perceptions of agricultural biotechnology, beliefs about safety, benefits, labeling, and the type of technology developer are important determinants of anticipated future consumption of genetically modified and gene‐edited foods. [EconLit Citations: Q13, Q16].

Date: 2023
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