Patino, Georgina (author / Vida Rural en Mexico), Osman, Loren H. (author / Milwaukee Journal, USA), Jain, G.P. (author / Sevagram, Delhi, India), Sickenga, Nick (author / Melk, Netherlands), and Swegle, Wayne (author / Successful Farming, USA)
Format:
Panel report
Publication Date:
1967-06
Published:
International: First International Congress of Farm Writers.
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 73 Document Number: D10789
Notes:
Item located in Document D10786. Claude W. Gifford Collection. Beyond his materials in the ACDC collection, the Claude W. Gifford Papers, 1919-2004, are deposited in the University of Illinois Archives. Serial Number 8/3/81. Locate finding aid at https://archives.library.illinois.edu/archon/, Pages 33-42 in J.S. Cram (ed.), Proceedings of the first International Congress of Farm Writers at Macdonald College, Quebec, Canada, June 18-21, 1967. 112 pages.
International: Institute for Agriculture and Trade Policy, Minneapolis, Minnesota
Location:
Agricultural Communications Documentation Center, Funk Library, University of Illinois Box: 30 Document Number: D10564
Notes:
2 pages., via website, The Institute for Agriculture and Trade Policy., Regulation gets a bad name in much of the world today. Business lobbies have successfully equated it in many people’s minds with just so much “red tape”. Government-imposed rules on how things are made, how services are delivered and what products have no place on the market at all are said to hamper business competitiveness. Precautionary measures aimed at safeguarding people’s health, or the health of fragile water bodies and ecosystems, are labelled unfair barriers to trade and investment — a claim made increasingly over the past quarter-century of corporate globalization.
16 pages, Mounting concern over the negative externalities of industrialized animal agriculture, coupled with falling cost curves of novel food technologies have birthed the field of cellular agriculture: a new category of food technology seeking to reproduce the sensory experiences of animal protein, and promising a cleaner, more ethical way of enjoying animal proteins. This research examines consumer acceptance of precision fermentation (PF) made egg products in Germany, Singapore, and the USA. Using an online survey of 3,006 participants, the study examines demographic and dietary traits that predict willingness to try such products and identifies the reasons why consumers are most attracted to them. The findings suggest that PF made egg products are likely to find a willing market, with a substantial proportion (51–61%) of participants willing to try the product, with vegetarians and vegans displaying the highest enthusiasm. Egg consumption habits and, to a lesser extent, income also predict acceptance. Major reasons for adopting the product were animal welfare in Germany, and health aspects in Singapore and the USA, as well as curiosity in all three countries. Observed differences between the acceptance of PF egg and PF dairy are discussed, as well as comparisons to existing alternative protein (AP) product adoption.
8 pages, Cultured meat is a novel food technology that promises to produce meat in a more environmentally friendly and animal-friendly way. We conducted an internet survey in ten countries (Australia, China, England, France, Germany, Mexico, South Africa, Spain, Sweden and the US) with a total sample of 6128 participants. Results suggest that there are large cultural differences regarding the acceptance of cultured meat. French consumers were significantly less accepting of the idea than consumers in all other countries. Perceived naturalness of and disgust evoked by cultured meat were important factors in the acceptance of this novel food technology in all countries. Trust in the food industry, food neophobia and food disgust sensitivity indirectly and directly influenced the acceptance of cultured meat in almost all countries. In order to increase the acceptance of cultured meat, the similarity of cultured meat to traditional meat needs to be emphasized rather than the rather technical production process, which may evoke associations of unnaturalness and disgust.
