Consumer Acceptance of Genome-Edited Foods in Japan

Ryoma Shigi and Yuna Seo ()
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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

Sustainability, 2023, vol. 15, issue 12, 1-11

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.

Keywords: genome-edited food; consumer acceptance; perceived usefulness; information credibility (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2023
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