Acceptance of a food of animal origin obtained through genetic modification and cloning in South America: a comparative study among university students and working adults

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dc.creatorBerta SCHNETTLER
dc.creatorCarlos VELÁSQUEZ
dc.creatorHoracio MIRANDA
dc.creatorGermán LOBOS
dc.creatorLigia ORELLANA
dc.creatorJosé SEPÚLVEDA
dc.creatorEdgardo MIRANDA
dc.creatorCristian ADASME-BERRÍOS
dc.creatorKlaus GRUNERT
dc.date2015
dc.date.accessioned2026-07-07T04:19:59Z
dc.descriptionWith the aim of comparing the acceptance of milk obtained from cloned, genetically modified (GM) and conventionally bred cows among working adults and university students, and identifying and characterizing typologies among both subsamples in terms of their preferences, a survey was applied to 400 people in southern Chile, distributed using a simple allocation among the subsamples. Using a conjoint analysis, it was found that consumers preferred milk from a conventional cow. Using a cluster analysis, in both subsamples two segments sensitive to production technology were identified. Rejection of cloning was greatest among university students, whereas a higher proportion of working adults rejected GM. The segments differed in terms of area of residence, knowledge about GM, and milk consumption habits. Contrary to what was expected, no differences were found according to education, gender or degree of satisfaction with food-related life.
dc.formatapplication/pdf
dc.identifier0101-2061
dc.identifierhttps://www.redalyc.org/articulo.oa?id=395942248025
dc.identifier.urihttp://hdl.handle.net/123456789/458061
dc.languageen
dc.publisherSociedade Brasileira de Ciência e Tecnologia de Alimentos
dc.relationhttp://www.redalyc.org/revista.oa?id=3959
dc.rightsCiência e Tecnologia de Alimentos
dc.sourceCiência e Tecnologia de Alimentos (Brasil) Num.3 Vol.35
dc.subjectAgrociencias
dc.titleAcceptance of a food of animal origin obtained through genetic modification and cloning in South America: a comparative study among university students and working adults
dc.typeartículo científico

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Ciência e Tecnologia de Alimentos - Sociedade Brasileira de Ciência e Tecnologia de Alimentos