The consumer's attitude toward genetically modified foods in Taiwan

The present study examines the factors that have influences upon benefit and risk perceptions of applying gene technology to food production, perceptions that may in turn determine the consumer's attitude toward genetically modified (GM) foods in Taiwan. Results of structural equation modeling analysis give evidence that general attitude toward and trust in institutes and scientists performing gene manipulation have positive impacts on the perceived benefits, but knowledge has negative impacts on the perceived risks of applying gene technology to produce food products. The consumer's attitude toward GM foods is mainly determined by the consumer's benefit perception. Recommendations for regulating agencies and related industries in the GM food area and suggestions for future research are discussed. (c) 2006 Elsevier Ltd. All rights reserved.