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A Survey on Polish Consumers’ Perceptions of Meat Produced from Stem Cells in Vitro

Author

Listed:
  • Popek Stanislaw

    (Cracow University of Economics, ul. Rakowicka 27, 31-510 Kraków, Poland)

  • Pachołek Bogdan

    (Poznan University of Economics and Business, al. Niepodległości 10, Poznan 61-875, Poland)

Abstract

Despite the dynamic development of technology related to the production of artificial meat, this product faces one more important challenge in terms of gaining consumer acceptance. In the literature on the subject, limited research has been done on the perception of meat in vitro across different societies; therefore, there is little knowledge of the possibility of its acceptance and the type of barriers it may encounter. The aim of this study was to assess the perception of meat produced from stem cells in vitro by Polish consumers. The study was voluntary and was conducted based on an internet survey addressed to people aged 12 to 60+. Convenience sampling of respondents was used. The research sample consisted of 424 respondents with a diversified sociodemographic profile. The results showed a diversified interest in meat produced from stem cells in vitro among Polish consumers. Many respondents were not able to clearly define their preferences for this type of product. Young people showed the greatest positive interest in innovative in vitro meat. The greatest concerns of consumers were related to the lack of knowledge about this type of food, the lack of its inherent naturalness and potential negative health effects.

Suggested Citation

  • Popek Stanislaw & Pachołek Bogdan, 2021. "A Survey on Polish Consumers’ Perceptions of Meat Produced from Stem Cells in Vitro," Marketing of Scientific and Research Organizations, Sciendo, vol. 42(4), pages 61-74, December.
    • Handle: RePEc:vrs:mosaro:v:42:y:2021:i:4:p:61-74:n:1
    DOI: 10.2478/minib-2021-0021
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    References listed on IDEAS

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    1. Apostolidis, Chrysostomos & McLeay, Fraser, 2016. "Should we stop meating like this? Reducing meat consumption through substitution," Food Policy, Elsevier, vol. 65(C), pages 74-89.
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    More about this item

    Keywords

    consumer perception; consumer acceptance; in vitro meat; artificial meat; innovative food product;
    All these keywords.

    JEL classification:

    • D12 - Microeconomics - - Household Behavior - - - Consumer Economics: Empirical Analysis
    • D91 - Microeconomics - - Micro-Based Behavioral Economics - - - Role and Effects of Psychological, Emotional, Social, and Cognitive Factors on Decision Making
    • D19 - Microeconomics - - Household Behavior - - - Other

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