FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Acceptance of genetic modification in production of food with increased content of vitamin and minerals


The aim of this investigation was to determine the respondents’ beliefs on using genetically modifications in rice production in order to achieve higher amount of vitamins and minerals. The correlations between the beliefs, the level of neophobia, the consumers’ innovativeness, the familiarity of product and the declared intention to eat it next year were analyzed. The questionnaire research was undertaken in 2007 among 325 consumers aged 20 – 40 years old. The familiarity and the intention to eat genetically modified rice in order to increase the amount of iron and β-carotene were small within the population group. The lower level of neophobia and the higher innovativeness of respondents were, the higher acceptance of the product under investigation was among the population.


food, vitamins, minerals, genetically modification, consumer acceptance