Genetic engineering and food: what determines consumer acceptance?

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Abstract
Presents experimental work which attempts to understand what psychological mechanisms are likely to influence consumer acceptance of genetically engineered food, and the relationship between consumer attitudes towards the technology and consumer acceptance of its products. Discusses the relationship between consumer risk perceptions and consumer reactions; the influence of public knowledge and understanding of the technology on attitudes; media impact; ethical concern; and the importance of perceived need for the technology. Concludes that the most important determinant of consumer acceptance of genetic engineering in food technology is likely to be perceptions of benefit resulting from application of the technology. Suggests that the success of communication strategies is likely to depend on effective provision of information regarding the tangible benefits of the technology, although it is important that a dialogue be established between communicators and the lay public, so that issues addressed reflect the real concerns of the public.