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Consumer Perceptions Of Food Biotechnology: Evidence From A Survey Of U.S. Consumers

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  • Schilling, Brian J.
  • Hallman, William K.
  • Hossain, Ferdaus
  • Adelaja, Adesoji O.

Abstract

This paper is a descriptive study of consumers' self-reported knowledge, assumptions, and acceptance of genetically modified foods in the U.S. These findings are based on a national survey of consumers. Our findings demonstrate a rather low level of awareness among most Americans about bioengineered foods. Most Americans tend to view the use of biotechnology in food production with guarded optimism. While a majority believe that biotechnology will benefit many people, they also feel that the dangers of genetic modification warrant strict regulation of the technology. In general, there is greater support for the use of this technology in plants than in animals and in order to bring tangible benefits to consumers.

Suggested Citation

  • Schilling, Brian J. & Hallman, William K. & Hossain, Ferdaus & Adelaja, Adesoji O., 2003. "Consumer Perceptions Of Food Biotechnology: Evidence From A Survey Of U.S. Consumers," Journal of Food Distribution Research, Food Distribution Research Society, vol. 34(1), pages 1-6, March.
    • Handle: RePEc:ags:jlofdr:27944
    DOI: 10.22004/ag.econ.27944
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    File URL: https://ageconsearch.umn.edu/record/27944/files/34010030.pdf
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    References listed on IDEAS

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    1. Adelaja, Adesoji O. & Schilling, Brian J., 1999. "Nutraceuticals: Blurring the Line between Food and Drugs in the Twenty-first Century," Choices: The Magazine of Food, Farm, and Resource Issues, Agricultural and Applied Economics Association, vol. 14(4), pages 1-5.
    2. Hallman, William K. & Adelaja, Adesoji O. & Schilling, Brian J. & Lang, John T., 2002. "Public Perceptions Of Genetically Modified Foods: Americans Know Not What They Eat," Research Reports 18176, Rutgers University, Food Policy Institute.
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    Cited by:

    1. Costa-Font, Montserrat & Gil, José M. & Traill, W. Bruce, 2008. "Consumer acceptance, valuation of and attitudes towards genetically modified food: Review and implications for food policy," Food Policy, Elsevier, vol. 33(2), pages 99-111, April.

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