Biotechnology and Food Production: Knowledge and Perceived Risk

Abstract

Sixty quota‐sampled consumers were interviewed regarding their knowledge about biotechnology, their perceptions of risks and benefits resulting from the application of the technology, and related ethical concerns arising from the technology. Comparisons were made between food‐related and other applications. The effect of information on responses to focused questions about biotechnology was examined. Analysis of interview data indicated that knowledge of the new biotechnology was very low, particularly with respect to food and agricultural applications. Both risks and benefits were seen as applying more to other people and society than the self. The provision of information about biotechnology appeared to increase perceptions of potential benefits, but not reduce perceptions of risk. It was concluded that public knowledge of the new biotechnology remains uncrystallized (particularly with respect to food and agricultural applications) and opinions are likely to be formed via whatever public information becomes available.

Citation

Frewer, L.J., Shepherd, R. and Sparks, P. (1994), "Biotechnology and Food Production: Knowledge and Perceived Risk", British Food Journal, Vol. 96 No. 9, pp. 26-32. https://doi.org/10.1108/00070709410072562