Are United States Consumers Tolerant of Genetically Modified Foods? |
| |
| Authors: | Matthew Rousu Wallace E Huffman Jason F Shogren Abebayehu Tegene |
| |
| Institution: | Matthew Rousu is research economist, RTI International.;Wallace E. Huffman is Charles F. Curtiss Distinguished Professor of Agriculture and professor of economics in the Department of Economics, Iowa State University.;Jason F. Shogren is Stroock Distinguished Professor of Natural Resource Conservation and Management in the Department of Economics and Finance, the University of Wyoming.;Abebayehu Tegene is senior economist in the Food and Rural Economic Division, Economic Research Service, U.S. Department of Agriculture. |
| |
| Abstract: | Controversy surrounds the introduction of genetically modified foods. One key issue relates to tolerance levels—the impurity rate tolerated before a commodity must be labeled. Currently, the United States has not defined a tolerance level for genetically modified foods. This paper uses data from experimental auctions to test whether consumers prefer foods with 0, 1, or 5% tolerance levels for genetically modified material. We conclude consumers would pay less for food that tolerates genetically modified material, but find no evidence that consumers' place different values on foods with 1 and 5% genetically modified content. |
| |
| Keywords: | |
|
|
