Perceived subjective versus objective knowledge: Consumer valuation of genetically modified certification on food producing plants.

Previous research has identified subjective and objective knowledge as determinants of consumers' acceptance of genetically modified organisms (GMO) in the medical and food industries. In contrast to a large body of literature on the effects of attitudes or knowledge on food preferences, the ex...

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Autores principales:	Alicia Rihn, Hayk Khachatryan, Xuan Wei
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2021
Materias:	Medicine R Science Q
Acceso en línea:	https://doaj.org/article/12c16b72347b47ed9fe153e2a802803f
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spelling	oai:doaj.org-article:12c16b72347b47ed9fe153e2a802803f2021-12-02T20:17:47ZPerceived subjective versus objective knowledge: Consumer valuation of genetically modified certification on food producing plants.1932-620310.1371/journal.pone.0255406https://doaj.org/article/12c16b72347b47ed9fe153e2a802803f2021-01-01T00:00:00Zhttps://doi.org/10.1371/journal.pone.0255406https://doaj.org/toc/1932-6203Previous research has identified subjective and objective knowledge as determinants of consumers' acceptance of genetically modified organisms (GMO) in the medical and food industries. In contrast to a large body of literature on the effects of attitudes or knowledge on food preferences, the extent to which consumers' knowledge affects their valuation of non-GMO food producing plants (i.e., plants grown for food or ornamental purposes) is less understood. This manuscript investigates the relationship between consumers' knowledge of relevant non-GMO certification programs and their acceptance and willingness-to-pay (WTP) for non-GMO plants. The first study used an Internet respondent panel and choice experiment, while the second study utilized an in-person experimental auction. In line with previously reported low public acceptance of genetically modified food products, respondents were receptive of and willing to pay premiums for non-GMO food producing plants. This study found that subjective and objective knowledge impacted the premiums for non-GMO labels, with the high subjective and low objective knowledge group generating the highest WTP. Low subjective and low objective knowledge resulted in the lowest WTP. Findings suggest a disconnect between subjective and objective knowledge of non-GMO certification programs, which in turn influences consumer valuation of those products.Alicia RihnHayk KhachatryanXuan WeiPublic Library of Science (PLoS)articleMedicineRScienceQENPLoS ONE, Vol 16, Iss 8, p e0255406 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R Science Q
spellingShingle	Medicine R Science Q Alicia Rihn Hayk Khachatryan Xuan Wei Perceived subjective versus objective knowledge: Consumer valuation of genetically modified certification on food producing plants.
description	Previous research has identified subjective and objective knowledge as determinants of consumers' acceptance of genetically modified organisms (GMO) in the medical and food industries. In contrast to a large body of literature on the effects of attitudes or knowledge on food preferences, the extent to which consumers' knowledge affects their valuation of non-GMO food producing plants (i.e., plants grown for food or ornamental purposes) is less understood. This manuscript investigates the relationship between consumers' knowledge of relevant non-GMO certification programs and their acceptance and willingness-to-pay (WTP) for non-GMO plants. The first study used an Internet respondent panel and choice experiment, while the second study utilized an in-person experimental auction. In line with previously reported low public acceptance of genetically modified food products, respondents were receptive of and willing to pay premiums for non-GMO food producing plants. This study found that subjective and objective knowledge impacted the premiums for non-GMO labels, with the high subjective and low objective knowledge group generating the highest WTP. Low subjective and low objective knowledge resulted in the lowest WTP. Findings suggest a disconnect between subjective and objective knowledge of non-GMO certification programs, which in turn influences consumer valuation of those products.
format	article
author	Alicia Rihn Hayk Khachatryan Xuan Wei
author_facet	Alicia Rihn Hayk Khachatryan Xuan Wei
author_sort	Alicia Rihn
title	Perceived subjective versus objective knowledge: Consumer valuation of genetically modified certification on food producing plants.
title_short	Perceived subjective versus objective knowledge: Consumer valuation of genetically modified certification on food producing plants.
title_full	Perceived subjective versus objective knowledge: Consumer valuation of genetically modified certification on food producing plants.
title_fullStr	Perceived subjective versus objective knowledge: Consumer valuation of genetically modified certification on food producing plants.
title_full_unstemmed	Perceived subjective versus objective knowledge: Consumer valuation of genetically modified certification on food producing plants.
title_sort	perceived subjective versus objective knowledge: consumer valuation of genetically modified certification on food producing plants.
publisher	Public Library of Science (PLoS)
publishDate	2021
url	https://doaj.org/article/12c16b72347b47ed9fe153e2a802803f
work_keys_str_mv	AT aliciarihn perceivedsubjectiveversusobjectiveknowledgeconsumervaluationofgeneticallymodifiedcertificationonfoodproducingplants AT haykkhachatryan perceivedsubjectiveversusobjectiveknowledgeconsumervaluationofgeneticallymodifiedcertificationonfoodproducingplants AT xuanwei perceivedsubjectiveversusobjectiveknowledgeconsumervaluationofgeneticallymodifiedcertificationonfoodproducingplants
_version_	1718374328973656064

Perceived subjective versus objective knowledge: Consumer valuation of genetically modified certification on food producing plants.

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