Young, Ian (author), Waddell, Lisa (author), Harding, Shannon (author), Greig, Judy (author), Mascarenhas, Mariola (author), Sivaramalingam, Bhairavi (author), Pham, Mai (author), and Papadopoulos, Andrew (author)
Format:
Journal article
Publication Date:
2015
Published:
International
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 153 Document Number: D06782
Scherer, Ron E. (author) and Meckfessel, Yvonne Scherer (author)
Format:
Book
Publication Date:
2015
Published:
USA: Persimmon Grove Publishing, Claremont, Illinois.
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 141 Document Number: D06237
Notes:
295 pages., Reports the history of 80-plus one-room schools in a southeastern Illinois county, including an examination of an education system that helped both slow and bright students. Identifies teachers at those rural schools and some of the "pupils who learned their lessons well." Traces the demographic shift from farm to city in Richland County.
Consumer acceptance of cultured meat is expected to depend on a wide diversity of determinants ranging from technology-related perceptions to product-specific expectations, and including wider contextual factors like media coverage, public involvement, and trust in science, policy and society. This paper discusses the case of cultured meat against this multitude of possible determinants shaping future consumer acceptance or rejection. The paper also presents insights from a primary exploratory study performed in April 2013 with consumers from Flanders (Belgium) (n=180). The concept of cultured meat was only known (unaided) by 13% of the study participants. After receiving basic information about what cultured meat is, participants expressed favorable expectations about the concept. Only 9% rejected the idea of trying cultured meat, while two thirds hesitated and about quarter indicated to be willing to try it. The provision of additional information about the environmental benefits of cultured meat compared to traditional meat resulted in 43% of the participants indicating to be willing to try this novel food, while another 51% indicated to be ‘maybe’ willing to do so. Price and sensory expectations emerged as major obstacles. Consumers eating mostly vegetarian meals were less convinced that cultured meat might be healthy, suggesting that vegetarians may not be the ideal primary target group for this novel meat substitute. Although exploratory rather than conclusive, the findings generally underscore doubts among consumers about trying this product when it would become available, and therefore also the challenge for cultured meat to mimic traditional meat in terms of sensory quality at an affordable price in order to become acceptable for future consumers.
See this abstract in file folder for Document No. D06143., Abstract of poster presentation at North American Colleges and Teachers of Agriculture conference, Athens, Georgia, June 16-20, 2015.
Ellis, Tammy M. (author), Lee, Barbara (author), Schwebel, David (author), Salzwedel, Marsha (author), Flyte, Jason (author), Heiberger, Scott (author), and Marlenga, Barbara (author)
Format:
Abstract
Publication Date:
2015-02-10
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 139 Document Number: D05847
Poudel, Biswo (author) and Paudel, Krishna P. (author)
Format:
Poster
Publication Date:
2015
Published:
Nepal
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 141 Document Number: D06274
Notes:
Poster presented at the 2015 Agricultural and Applied Economics Association and Western Agricultural Economics Joint Annual Meeting, San Francisco, California, July 26-28. 1 page.
See abstract in file for Document No. D06143., Presentation at North American Colleges and Teachers of Agriculture conference, Athens, Georgia, June 16-20, 2015.
