Vol. 76 No. 3 (2021)
Research Articles

Consumers’ acceptance of genome edited food and the role of information

Francesco Marangon
University of Udine, Department of Economics and Statistics, Italy
Stefania Troiano
University of Udine, Department of Economics and Statistics, Italy
Matteo Carzedda
University of Trieste, Department of Economics, Business, Mathematics and Statistics, Italy
Federico Nassivera
University of Udine, Department of Agricultural, Food, Environmental and Animal Sciences (DI4A), Italy
Published February 10, 2022
Keywords
  • NBTs,
  • choice experiment,
  • genome editing,
  • bread,
  • consumer preferences
How to Cite
Marangon, F., Troiano, S., Carzedda, M., & Nassivera, F. (2022). Consumers’ acceptance of genome edited food and the role of information. Italian Review of Agricultural Economics, 76(3), 5-21. https://doi.org/10.36253/rea-13115

Abstract

The application of biotechnology and genetics to plant science and agronomy is at the basis of the new breeding techniques, including Genome Editing (GE). A choice experiment was undertaken to investigate Italian consumers preferences for bread made with gene-edited wheat. Respondents were randomly assigned one of the two versions of a questionnaire, including either a neutral or negatively biased definition of GE. Results demonstrate that the information effect is limited, which confirms that consumers are struggling to understand new breeding techniques. The scientific community should therefore develop better communication strategies for society to comprehensively understand biotechnologies and support policymakers in the definition of informed regulations.

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