Consumer valuation of and attitudes towards novel foods produced with NPETs: A review

dc.contributor.author Beghin, John
dc.contributor.author Gustafson, Christopher
dc.contributor.author Beghin, John
dc.contributor.department Economics
dc.date 2021-08-26T11:22:50.000
dc.date.accessioned 2021-09-09T17:25:38Z
dc.date.available 2021-09-09T17:25:38Z
dc.date.embargo 2021-08-25
dc.date.issued 2021-08-25
dc.description.abstract <p>We review the emerging international body of evidence on attitudes and willingness to 10 pay (WTP) for novel foods produced with New Plant Engineering Techniques (NPETs). NPETs include genome/gene editing, cisgenesis, intragenesis, RNA interference and others. These novel foods are often beneficial for the environment and human health and more sustainable under increasingly prevalent climate extremes. These techniques can also improve animal welfare and disease resistance when applied to animals. Despite these promising attributes, evidence suggests that many, but not all consumers, discount these novel foods relative to conventional ones. Our systematic review sorts out findings to identify conditioning factors which can increase the acceptance of and WTP for these novel foods in a significant segment of consumers. International patterns of acceptance are identified. We also analyze how information and knowledge interact with consumer acceptance of these novel foods and technologies. Heterogeneity of consumers across cultures and borders, and in attitudes towards science and innovation emerges as key determinants of acceptance and WTP. Acceptance and WTP tend to increase when beneficial attributes—as opposed to producer-oriented cost-saving attributes—are generated by NPETs. NPETs improved foods are systematically less discounted than transgenic foods. Most of the valuation elicitations are based on hypothetical experiments and surveys and await validation through revealed preferences in actual purchases in food retailing environments.</p>
dc.format.mimetype application/pdf
dc.identifier archive/lib.dr.iastate.edu/econ_workingpapers/134/
dc.identifier.articleid 1133
dc.identifier.contextkey 24491394
dc.identifier.s3bucket isulib-bepress-aws-west
dc.identifier.submissionpath econ_workingpapers/134
dc.identifier.uri https://dr.lib.iastate.edu/handle/20.500.12876/3wxa5dxv
dc.relation.ispartofseries 21012
dc.source.bitstream archive/lib.dr.iastate.edu/econ_workingpapers/134/21012.pdf|||Fri Jan 14 19:52:01 UTC 2022
dc.subject.disciplines Agricultural and Resource Economics
dc.subject.disciplines Agriculture
dc.subject.disciplines Behavioral Economics
dc.subject.disciplines Biotechnology
dc.subject.disciplines Food Biotechnology
dc.subject.disciplines Sustainability
dc.subject.keywords new plant engineering techniques (NPETs)
dc.subject.keywords new breeding techniques (NBTs)
dc.subject.keywords GMO
dc.subject.keywords 27 transgenic
dc.subject.keywords genome editing
dc.subject.keywords gene editing
dc.subject.keywords cisgenic
dc.subject.keywords CRISPR
dc.subject.keywords RNAi
dc.subject.keywords willingness to pay (WTP)
dc.title Consumer valuation of and attitudes towards novel foods produced with NPETs: A review
dc.type article
dc.type.genre article
dspace.entity.type Publication
relation.isAuthorOfPublication 1ef43419-b55e-4ffb-b48e-3eb568dd6f67
relation.isOrgUnitOfPublication 4c5aa914-a84a-4951-ab5f-3f60f4b65b3d
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