Consumer preferences of genetically modified foods of vegetal and animal origin in Chile

Detalhes bibliográficos
Autor(a) principal: Schnettler,Berta
Data de Publicação: 2012
Outros Autores: Miranda,Horacio, Sepúlveda,José, Denegri,Marianela
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Food Science and Technology (Campinas)
Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100003
Resumo: 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.
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spelling Consumer preferences of genetically modified foods of vegetal and animal origin in Chilegenetically modified foodsmilktomato sauceconjoint analysiscluster analysisGiven 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2012-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100003Food Science and Technology v.32 n.1 2012reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/S0101-20612012005000025info:eu-repo/semantics/openAccessSchnettler,BertaMiranda,HoracioSepúlveda,JoséDenegri,Marianelaeng2012-05-18T00:00:00Zoai:scielo:S0101-20612012000100003Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2012-05-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false
dc.title.none.fl_str_mv Consumer preferences of genetically modified foods of vegetal and animal origin in Chile
title Consumer preferences of genetically modified foods of vegetal and animal origin in Chile
spellingShingle Consumer preferences of genetically modified foods of vegetal and animal origin in Chile
Schnettler,Berta
genetically modified foods
milk
tomato sauce
conjoint analysis
cluster analysis
title_short Consumer preferences of genetically modified foods of vegetal and animal origin in Chile
title_full Consumer preferences of genetically modified foods of vegetal and animal origin in Chile
title_fullStr Consumer preferences of genetically modified foods of vegetal and animal origin in Chile
title_full_unstemmed Consumer preferences of genetically modified foods of vegetal and animal origin in Chile
title_sort Consumer preferences of genetically modified foods of vegetal and animal origin in Chile
author Schnettler,Berta
author_facet Schnettler,Berta
Miranda,Horacio
Sepúlveda,José
Denegri,Marianela
author_role author
author2 Miranda,Horacio
Sepúlveda,José
Denegri,Marianela
author2_role author
author
author
dc.contributor.author.fl_str_mv Schnettler,Berta
Miranda,Horacio
Sepúlveda,José
Denegri,Marianela
dc.subject.por.fl_str_mv genetically modified foods
milk
tomato sauce
conjoint analysis
cluster analysis
topic genetically modified foods
milk
tomato sauce
conjoint analysis
cluster analysis
description 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.
publishDate 2012
dc.date.none.fl_str_mv 2012-03-01
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100003
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000100003
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv 10.1590/S0101-20612012005000025
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv text/html
dc.publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publisher.none.fl_str_mv Sociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.source.none.fl_str_mv Food Science and Technology v.32 n.1 2012
reponame:Food Science and Technology (Campinas)
instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
instname_str Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron_str SBCTA
institution SBCTA
reponame_str Food Science and Technology (Campinas)
collection Food Science and Technology (Campinas)
repository.name.fl_str_mv Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
repository.mail.fl_str_mv ||revista@sbcta.org.br
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