Consumers and Genetically Modified Foods Research Paper by Nicky

An examination of consumers' acceptance of genetically modified foods in societies around the world.
# 150833 | 2,830 words | 6 sources | APA | 2012 | US
Published on Apr 26, 2012 in Biology (Biotechnology) , Nutrition (Food)

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The paper looks at the beginnings of genetic engineering and the accountability and testing standards used today. The paper specifically looks at a Pew Research report on consumer opinions of genetically modified food products and also discusses consumer attitudes towards nutritionally enhanced genetically modified foods, consumer knowledge in China, Japan and Europe, and the effects of culture on consumers' perceptions relating to genetically modified foods. The paper finds that that most consumers are ill informed about genetically modified foods, and these foods are accepted in societies upon the basis of cultural beliefs, beliefs held among certain societal groups, and even upon the basis of whether the additional food products are needed.

Genetic Engineering's Beginnings
Accountability and Testing Standards
Pew Research Survey Reported
Consumer Attitudes Towards Nutritionally Enhanced Genetically Modified Foods
Consumer Knowledge & Opinions in China, Japan and Europe
Effects of Culture on Perception of Consumers Relating to Genetically Modified Foods
Summary and Conclusion

From the Paper:

"Scientists did not learn how to extract a specific gene from a DNA strand and insert this gene into a different organism for the purpose of continuing the production of that same protein in other organisms until the 1970s. Since that time this technology has been applied to animals, plants and even bacteria. This technique has been used for the production of plants that are pest-resistant through identification of a gene responsible for pest resistance in an organism and then through isolation of the gene, copying of the gene and insertion of the gene into the DNA of the target plant. The next step was testing of the plant to determine whether the transfer of those traits was successful.
"The offerings of today's biotechnology are various both in terms of the potential benefits and the potential risks. Biotechnology has served to enhance the production of food by rendering plants that are more resilient to harsh conditions such as frost, droughts, viruses and insects. In addition, biotechnology has served to enable plants in their ability to compete against weed varieties for nutrients in the soil and has even served to improve the nutritional quality of foods through alteration of the composition of foods."

Sample of Sources Used:

  • Finucane, Melissa L. (2002) Mad Cows, Mad Corn and Mad Communities: The Role of Socio-Cultural Factors in the Perceived Risk of Genetically Modified Food. Proceedings of the Nutrition Society 2002, 61.
  • Genetically modified Organisms: Consumers, Food Safety and the Environment. Vol 2 of the FAO ethics services. Organization of the United Nations. Food & Agriculture Organization 2001.
  • Hossain, Ferdaus, and Onyango, Benjamin (2004) Products Attributes and Consumer Acceptance of Nutritionally Enhanced Genetically Modified Foods. International Journal of Consumer Studies, Vol. 28, No.2. June 2004.
  • Li, Quan; Curtis, Kynda R.; McCluskey, Jill J.; and Wahl, Thomas I. (2002) Consumer Attitudes Toward Genetically Modified Foods in Beijing, China. Journal of Agrobiotechnology Management and Economics. Vol. 5. No.4, Article 3.
  • Rickert, Thomas. "'Hands Up, You're Free': Composition in a Post-Oedipal World."JAC 21 (2001): 287-320.

Cite this Research Paper:

APA Format

Consumers and Genetically Modified Foods (2012, April 26) Retrieved May 24, 2022, from

MLA Format

"Consumers and Genetically Modified Foods" 26 April 2012. Web. 24 May. 2022. <>