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Journal cover: British Food Journal

British Food Journal

ISSN: 0007-070X

Online from: 1899

Subject Area: Industry and Public Sector Management

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Genetic engineering and perceived levels of risk


Document Information:
Title:Genetic engineering and perceived levels of risk
Author(s):Joanne Scully, (University of Canterbury, Christchurch, New Zealand)
Citation:Joanne Scully, (2003) "Genetic engineering and perceived levels of risk", British Food Journal, Vol. 105 Iss: 1/2, pp.59 - 77
Keywords:Consumer attitudes, Food industry, Genetic engineering, New Zealand
Article type:Case study
DOI:10.1108/00070700310467492 (Permanent URL)
Publisher:MCB UP Ltd
Abstract:In recent years, concern about the negative environmental effects of technologies, and in particular the use of genetic engineering in food production, has become a major topic in public debate. Public acceptance of genetic engineering is vital to development of this technology. This study, carried out in Christchurch, New Zealand, explores the role of consumers opinions, attitudes and behaviours toward genetic engineering. It focuses on the relative perceived risk associated with consuming genetically engineering food and the role of food labelling in reducing this risk. The study found that most consumers are uninformed about genetic engineering and the potential benefits it holds. The level of accurate knowledge held by the consumer was found to be an important determinant in the perceived level of risk and willingness to accept genetic engineering. Notable relationships were also found between demographic variables, attitudes and behaviours towards genetically engineered produce.



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