Clay, D.E. (author), Ren, C. (author), Reese, C. (author), Waskom, R. (author), Bauder, J. (author), Mesner, N. (author), Paige, G. (author), Reddy, K. (author), Neibauer, M. (author), and Mahler, R. (author)
Format:
Journal article
Publication Date:
2004
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Document Number: C27112
5 pages., Author concludes that "genetic information is easy to portray as a new and scary technology, but fearmongering is largely based on misinformation, a misunderstanding of evolution and our place in the natural world, and vague fears of contamination. In reality, GMO safety testing is extensive and has not uncovered any safety concerns for current GMOs. There are other issues with GMOs that are worth discussing, but fears of adverse health effects are not legitimate." Cites a review of research ty the European Commission in 2010: "The main conclusion to be drawn from the efforts of more than 130 research projects, covering a period of more than 25 years of research and involving more than 500 independent research groups, is that biotechnology, and in particular GMOs, are not per se more risky than e.g. conventional plant breeding technologies."
McKinney, Red A. (author), Sorensen, A. Ann (author), and McKinney:Community Affairs and Contributions, Dow Elanco; Sorensen: Center for Agriculture and the Environment, American Farmland Trust
Format:
Conference paper
Publication Date:
1993
Published:
USA
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 96 Document Number: C07630
Notes:
biotechnology, James F. Evans Collection, In: Macdonald, June F., ed. Agricultural biotechnology: a public conversation about risk. Ithaca, NY: National Agricultural Biotechnology Council, 1993. p. 25-30
9 pages, Sheep meat is an essential element within the multicultural mosaic of Mexican agri-food traditions. A total of 332 consumers were surveyed face-to-face in restaurants specializing in selling traditional sheep meat products. Our results showed that consumers could be segmented based on their perceptions, habits, and preferences towards sheep meat. For consumers, sheep meat is perceived as food with unique sensory attributes, coming from healthier animals than other species and traditional characters. Their willingness to pay extra is subject to the guarantee that the meat is safe, free of hormones and antibiotics, and to a lesser extent, certified organic. The multivariate analysis suggested three clusters or consumer profiles named passive, wholehearted, and deep-rooted, which explained the associations among attitudes, some demographic variables, and consumption frequency. The nascent national sheep meat industry needs to consider these concerns in developing marketing and trust strategies to attract, maintain, and build loyalty among Mexican consumers.
