Consumers’ Switching Preference from Conventional Food to Genetically Modified Food
Article Sidebar
Main Article Content
Abstract
Today, the demand for quality food is increasing and genetically modified food has become part of the Asian diet. Based on the potential of GM food products and Malaysia’s plan to expand its biotechnology industry, the market for GMO will surge if Malaysian consumers are well-informed on the advantages of GM food products. Therefore, this study proposed nine hypothesis to understand Malaysia consumers’ preference for switch from conventional food to genetically modified food. The result indicates that utilitarian, aversive and informational reinforcement will increase consumers’ preference towards genetic modified food if they are aware that genetically modified food brings more advantages than disadvantages to human being. In addition, result shows that consumer who switch will have higher intention to recommend GMO food to others and willing to pay more for GMO food.
Article Details
References
Foxall, G. (2007). Explaining consumer choice: coming to terms with intentionality. Behavioural Processes, 75, 129-145.
Lang, J.T. (2013). Elements of public trust in the American food system: Experts, organizations, and genetically modified food. Food Policy, 41, 145–54.
National Research Council (US) Committee on Identifying and Assessing Unintended Effects of Genetically Engineered Foods on Human Health (2004). Safety of Genetically Engineered Foods: Approaches to Assessing Unintended Health Effects. Washington (DC): National Academies Press (US); 2, Methods and Mechanisms for Genetic Manipulation of Plants, Animals, and Microorganisms. Retrieved from: https://www.ncbi.nlm.nih.gov/books/NBK215771/
Turker, T., Kocak, N., Aydin, I., Istanbullouglu, H., Yildiran, N., Turk, Y.Z., & Kilic, S. (2013). Determination of knowledge, attitude, behavior about genetically modified organisms in nursing school students. Gulhane Tip Derg, 55, 297–304.