CANADIAN CONSUMER PERCEPTION OF GENOME-EDITED FOOD PRODUCTS

Abstract

New Breeding techniques (NBTs) have been developed in the last decade and allow for faster, more precise and less expensive genetic modification of new plant varieties with desired traits. Genome editing technology is potentially more socially acceptable than transgenics due to the possibility to add, delete, or alter specific parts of the DNA sequence without adding foreign genetic material. This thesis examines consumers’ perceptions of food produced using genome editing techniques. To accomplish this, an online survey was administered across Canada, resulting in a sample of 503 participants. Econometric analysis was used to examine the relationship between consumers’ perceptions of food produced using genome editing technology and consumer preferences. Additional analysis was conducted for the other two food technologies (transgenics and organic) and results were compared. Results suggest that surveyed Canadians have better perceptions of genome editing technology and four factors are relevant to predict consumers’ levels of perception: trust in Canada’s food safety system, their food technology neophobia score, knowledge of genetics, and self-rated knowledge of genome editing. Food technology neophobia scores and knowledge both impact willingness to consume genome-edited and transgenics food products but not organic food products.