Electronic Journal of Biotechnology ISSN: 0717-3458
  © 2003 by Universidad Católica de Valparaíso -- Chile
Vol. 6 No. 1, Issue of April 15, 2003
 

Table 1. In the USA, the likelihood of people buying a variety of produce if it had been modified by biotechnology, according to the date of survey (IFIC surveys).

"All things being equal, how likely would you be to buy a variety of produce, like tomatoes or potatoes, if it had been:

i.   "modified by biotechnology to taste better or fresher" [taste] (*)
ii.  "modified by biotechnology to be protected from insect damage and required fewer pesticide applications" [resistance]? (*)

Would you be very likely, somewhat likely, not too likely, or not at all likely to buy these items?"
(% of answers at each date):

Date of survey
Produce purchase
Type of biotech
modification
Mar 1997
Feb 1999
Oct 1999
May 2000
Jan 2001
Sep 2001
Aug 2002
likely: total  (a)
(a) = (b) + (c)

i/ taste
ii/ resistance

55
77

62
77

51
67

54
69

58
70

52
65

54
71

Very likely  (b)

i/ taste
ii/ resistance

19
39

20
34

18
28

19
30

19
32

16
25

16
30

Somewhat likely  (c)

i/ taste
ii/ resistance

36
38

42
43

33
39

36
39

39
38

36
40

38
41

Not too likely  (d)

i/ taste
ii/ resistance

21
11

18
11

18
11

21
14

19
14

21
15

15
10

Not at all likely  (e)

i/ taste
ii/ resistance

22
12

19
10

25
16

22
14

19
13

21
15

25
15

not likely: total (f)
 
(f)= (d) + (e)

i/ taste
ii/ resistance

43
23

37
21

43
27

43
28

38
27

42
30

40
25

Don't know/refused

i/ taste
ii/ resistance

2
1

1
2

6
6

2
3

4
3

6
5

5
4

(*) In the questionnaire, no more details were given on the characteristics of the biotech modification.

Source: International Food Information Council "U.S. Consumer Attitudes Toward Food Biotechnology", Wirthlin Group Quorum Surveys, October 1999, February 1999, March 1997, May 2000, and January 2001; Cogent Research September 2001, August 2002. <http://ific.org/relatives/17860.pdf>  (IFIC, 2002).
This table is reprinted (with layout modifications) from the International Food Information Council Foundation, (2002).


Supported by UNESCO / MIRCEN network