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Consumer awareness and attitudes toward GM foods in Kenya
SC Kimenju, H De Groote, J Karugia, S Mbogoh, D Poland
African Journal of Biotechnology , 2005,
Abstract: A survey of 604 consumers was conducted in Nairobi, Kenya, in November and December 2003, at three points of sale (supermarkets, kiosks, and posho mills) to determine consumer awareness and attitudes towards genetically modified (GM) foods. Above a third (38%) of the respondents were aware of GM crops, mostly from newspapers, television and radio. Others had learned about GM crops at school. Newspapers and television were more important to higher-income and more educated consumers. Consumers acknowledged the technology’s potential positive impacts, with more than 80% agreeing that it increases productivity. Sixty-eight percent said they would buy GM maize meal at the same price as their favorite brands, although many had concerns; half of the respondents feared that GM technology could lead to a loss of biodiversity and affect non-target insects; while more than one- third (37%) had concerns about the effects of GM food on human health. We conclude that GM technology has a role to play in food security in Kenya. However, consumers need more information about the technology, which can be provided through established sources of information. Finally, consumer attitudes should be studied regularly, and the survey population broadened to include rural consumers.
Genetically Modified Foods and Nutrition
Reci MESERI
TAF Preventive Medicine Bulletin , 2008,
Abstract: To consume a balanced diet may prevent many illnesses. After the Second World War the Green Revolution was conducted to increase efficiency in agriculture. After its harmful effects on environment were understood genetically modified foods (GMO) were served to combat hunger in the world. Today insufficiency in food product is not the main problem; imbalanced food distribution is the problem. In addition, GMO s might be harmful for health and environment. Moreover economical dependency to industrialized countries will carry on. If the community tends to use up all the sources and the population increases steadily hunger will not be the only scarcity that the human population would face. There will also be shortage in energy and clean water resources. In conclusion combating just with hunger using high technology will only postpone the problems for a short period of time. [TAF Prev Med Bull. 2008; 7(5): 455-460]
Labeling of Genetically Engineered Foods:How University Student
Jennifer H. Schmidt,Charlene Hamilton
Journal of Food Technology , 2013,
Abstract: To assess and compare the perspectives of university students towards labeling of genetically engineered foods to that of a national opinion poll. Twenty-five question, multiple-choice survey, formatted into the university`s online course management system. Introductory nutrition class at a large Mid-Atlantic University. 39 students, ages 18-64. Student familiarity with, attitudes towards, and perceptions of labeling of genetically engineered foods. Frequencies, ANOVA, Cross-tabs, and t-tests. Signficance at p=0.05. An equivalent percentage of students compared to national opinion agreed that genetically engineered foods should be labeled. (66% versus 62% respectively). Comparison of the two data sets revealed only slight variability between the groups in specific areas. The student sample, gender approached significance (p=0.100) with females more in favor of labeling than males. These results suggest that further research is necessary in determining the expected effectiveness of labeling genetically engineered foods. A cost-benefit analysis should be conducted with consideration to the utilization of this information and of labeling in general by consumers. Further assessment of any effects a mandatory labeling system would have on the food supply and distribution system is needed. Education surrounding the entire process is imperative to consumer trust.
Spinning the Facts against Genetically Engineered Foods?  [PDF]
Troy Gordon Schmitz, Manhong Zhu Smith
Theoretical Economics Letters (TEL) , 2020, DOI: 10.4236/tel.2020.103029
Abstract: A signaling game is developed in order to derive the equilibrium conditions under which special interest groups (SIGs) involved in the controversial debate over genetically engineered (GE) foods have the incentive to truthfully reveal their information or spin facts regarding the health impact of GE foods. Consumers can choose to inspect information provided by SIGs at a cost. The risk of spinning facts is much higher for pro-GE groups, because if it turns out that a certain GE food is unsafe, the penalty will be severe. However, anti-GE groups can still spin facts at low risk even if consumers choose to inspect. This helps explain why some pro-GE groups, particularly the biotech industry, tend to remain silent. Revealing information regarding the safety of GE foods could be counterproductive given pre-existing public skepticism. Consumers may not make “better” decisions with more information provided because more information increases their inspection costs. When it is costlier for consumers to inspect, it is more likely that anti-GE groups will continue to spin facts about the negative health impact of GE foods.
Genetically Modified (GM) Foods/Organisms: Perspectives of Undergraduate Medical and Dental Students of the College of Medicine, University of Lagos, Lagos, Nigeria
Food and Public Health , 2012, DOI: 10.5923/j.fph.20120206.14
Abstract: Genetically modified (GM) food/organism is a product of recombinant DNA biotechnological procedures which allow the genetic constitution of an organism to be modified for specific ends such as: nutrient fortification, faster growth, improved organoleptic characteristics, and resistance to pesticides, amongst others. The study assessed the knowledge, attitude and consumption practices of GM foods among 318 undergraduate medical and dental students of the University of Lagos, using a pre-tested, self-administered questionnaire. Data were analysed using EPI-INFO version 6.4. Approximately half (53.1%) of the respondents were females and 46.9% were males with mean age of 21.3 ± 2.67 years. Awareness about biotechnology and GM foods/organisms was high (87.3% and 72%, respectively). However, knowledge regarding specific details about GM technology was poor. Less than one-quarter (16.7%) had good knowledge about GM foods while approximately four-fifths (83.6%) of them had negative attitude toward GM products. Gender (p=0.0008) and course of study (p=0.0002) were significantly associated with knowledge levels. Similarly, knowledge was significantly associated (P =0.0066) with the attitude of respondents towards GMFs/GMOs. Attitude also significantly influenced choice between traditional and GM foods if the prices are the same (p=0.003) and choice if price is different but quality is the same (p=0.018). In conclusion, the study revealed that undergraduate medical and dental students of the University of Lagos, although were aware of GM products, however knowledge about specific details concerning GM technology was poor, attitude was largely negative, with a large proportion of respondents expressing concerns of safety and protection of consumers’ rights. This expectedly influenced their preference for traditional (organic) foods over GM foods. A more inclusive approach, comprising of a comprehensive enlightenment of young adults about the GM technology detailing its components, challenges, opportunities and prospects in addressing the global food crisis is recommended.
Consumer preferences of genetically modified foods of vegetal and animal origin in Chile
Schnettler, Berta;Miranda, Horacio;Sepúlveda, José;Denegri, Marianela;
Ciência e Tecnologia de Alimentos , 2012, DOI: 10.1590/S0101-20612012005000025
Abstract: given the debate generated by genetically modified (gm) foods in developed and developing countries, the aim was to evaluate the importance of determining factors in the preference of consumers in temuco and talca in central-southern chile for gm foods using conjoint analysis and to determine the existence of different market segments using a survey of 800 people. using conjoint analysis, it was established that, in general, genetic modification was a more important factor than either brand or price in the consumer's decision to purchase either food. cluster analysis identified three segments: the largest (51.4%) assigned greatest importance to brand and preferred genetically modified milk and tomato sauce; the second group (41.0%) gave greatest importance to the existence of genetic manipulation and preferred non-genetically modified foods; the smallest segment (7.6%) mainly valued price and preferred milk and tomato sauce with no genetic manipulation. the three segments rejected the store brand and preferred to pay less for both foods. the results are discussed based on studies conducted in developed and developing countries.
Study on Parameters of Consumer Preferences for Alternative Wheat Products (Gluten-Free Foods) in USA and India  [PDF]
Jolly Masih
Agricultural Sciences (AS) , 2018, DOI: 10.4236/as.2018.94027
Abstract: Celiac Disease (CD) is an inherited, autoimmune disorder in which proteins from the grains wheat, rye and barley (collectively called gluten) damage the small intestine. The only treatment for CD is a strict, lifelong gluten-free diet. With a prevalence rate of about one in 100-133 people worldwide. Celiac disease is wide-spread across the globe. Unlike traditional allergies, which cause immediate reactions, gluten sensitivity is harder to pin down since it manifests gradually and in various forms like headaches, stomach cramps, bloating, anxiety, and depression. Due to complicated diagnosis procedure and lack of awareness, many cases are either misdiagnosed or not at all diagnosed in India and USA. In spite of high growth, gluten-free foods are facing problems to grain ground in Asian market, due to high price, lack of awareness about the products, large number of un-diagnosed cases and inefficient value chain for gluten-free products. One of the major issues in India and USA is very high prices of gluten-free foods as compared to regular food products. Globally, the market potential of gluten free products is estimated to be USD 4639.13 Million and USD 7594.43 Million in 2015 and 2020 respectively. The global gluten free food market is projected to grow with a CAGR between 9 percent and 10.2 percent during 2016-2022. The study on consumer preference of gluten-free foods would enable manufacturers of gluten-free foods to understand the current and evolving expectations of consumers and to design the products according. Study of two countries i.e., India and USA would enable manufacturers to understand the difference in choices and preferences related to gluten-free foods for both the nations. This study would help manufacturers of alternative wheat product to form the concrete marketing and product development strategy based on recent consumer behavior trends.
Perception of University Lecturers Towards Consumption of Genetically Modified Foods in Nigeria and Botswana
Oladimeji Idowu Oladele,Stephen Kayode Subair
Agriculturae Conspectus Scientificus (ACS) , 2009,
Abstract: A comparison of university lecturers’ perception towards consumption of genetically modified foods in Nigeria and Botswana was conducted in 2007. Simple random sampling technique was used to select 100 lecturers out of 685 from five faculties of agriculture in south western Nigeria and 47 from 67 in Botswana College of Agriculture (BCA). Data were collected through structured questionnaire on demographic characteristics and perception on consumption of genetically modified (GM) foods containing 15 statements that cut across situations in Nigeria and Botswana; and analyzed using means and standard deviation. Mann Whitney U test was used to compare the perception of lecturers in the two countries. The results showed that majority were males (77 and 57 percent respectively), with 51 percent of the lecturers in Botswana between the 51–60 years and 59 percent between 41–50 years in Nigeria. The percentage of lecturers in Botswana that are MSc degree holders (45 percent) was higher than those from Nigeria. Lecturers from BCA agreed and were positively disposed to 12, while lecturers from south western universities in Nigeria agreed and are positively disposed to five out of the 15 statements on the rating scale. It is important to note that four of the statements were perceived positively by lectures from both countries. Also, significant difference existed in their perception (Z = –6.65, p < 0.05); with higher mean rank for Botswana (108.02) than for Nigeria (58.01). This further confirms that Botswana lecturers are more favorably disposed to genetically modified foods than Nigeria lecturers.
Evidence of the Presence of Genetically Modified Foods in the Sudano-Sahelian Zones of Cameroon  [PDF]
Djoulde Darman Roger, Sobda Gone
Food and Nutrition Sciences (FNS) , 2014, DOI: 10.4236/fns.2014.510102
Abstract:


Concerns of Africans with transgenic foods and genetically modified organisms seem to have minor repercussions in general on the use and the commercialisation of these products on African markets and particularly in the northern sudano-sahelian zone of Cameroun. In this line, different crops (cotton, and maize) and some commercialized branded food products were sampled on local farms, markets and chops. Evaluation of the presence or absence of GMO was performed using labelling system, completed by the laboratory analysis using PCR methods combined with the electrophoresis. Amongst all collected items, sampled cotton of varieties IRMA L484, IRMA L457 and maize varieties ATP SRY (CHC 202), ECKEBIL (CLH 103), PAN 4P-767BR, PAN 5Q-433B and PAN 6Q-445B, were found to contain the foreign genetic material. Amongst processed commercialised brand products, 39 were found to contain genetically modified ingredients. Most were maize (glucose and syrup) and soya (lecithin).


What we should know about genetically modified foods
R Akromah
Journal of Science and Technology (Ghana) , 2004,
Abstract: Most of us know very little about the way our food plants are grown and are far removed from the factories where they are processed. All we care about is that our food should be wholesome, nutritious and tasty. Critics of crop biotechnology are of the opinion that potential ecological and food safety disasters are looming on the horizon because genetically modified (GM) crops have entered the food chain. Alarmists have introduced emotionally charged terms into the debate and speak of ‘frankenfoods' and ‘genetic pollution'. Issues of food safety and food sufficiency are extremely important to the general public and all need to be adequately informed to be able to take decisions on whether or not to allow GM foods into the food chain. In this paper, I present basic facts for the general public and invite other opinions on the topic and suggestions for the Way Forward in a developing country like Ghana. Journal of Science and Technology Vol.24(2) 2004: 8-12
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