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Influence Of Source Credibility On Consumer Acceptance Of Genetically Modified Foods In China, Mingyang Zhang, Chao Chen, Wuyang Hu, Lijun Chen, Jintao Zhan
Influence Of Source Credibility On Consumer Acceptance Of Genetically Modified Foods In China, Mingyang Zhang, Chao Chen, Wuyang Hu, Lijun Chen, Jintao Zhan
Agricultural Economics Faculty Publications
This paper examines the reasoning mechanism behind the consumer acceptance of genetically modified foods (GMFs) in China, and investigates influence of source credibility on consumer acceptance of GMFs. Based on the original Persuasion Model—which was developed by Carl Hovland, an American psychologist and pioneer in the study of communication and its effect on attitudes and beliefs—we conducted a survey using multistage sampling from 1167 urban residents, which were proportionally selected from six cities in three economic regions (south, central, and north) in the Jiangsu province through face to face interviews. Mixed-process regression that could correct endogeneity and ordered probit model …
Are Consumers Willing To Pay More For Sustainable Products? A Study Of Eco-Labeled Tuna Steak, Guzhen Zhou, Wuyang Hu, Wenchao Huang
Are Consumers Willing To Pay More For Sustainable Products? A Study Of Eco-Labeled Tuna Steak, Guzhen Zhou, Wuyang Hu, Wenchao Huang
Agricultural Economics Faculty Publications
A high demand for seafood leads to overfishing, harms the long-term health of seafood stocks, and threatens environmental sustainability in oceans. Sustainability certification is one of the major sustainability movements and is known as eco-labeling. For instance, in the tuna industry, leading tuna brands have committed to protecting sea turtles by allowing the tracing of the source of their tuna “from catch to can.” This paper relies on an Internet survey on consumers from Kentucky conducted in July 2010. The survey investigates household-level tuna steak (sashimi grade) consumption and examines consumer preferences for eco-labeling (“Certified Turtle Safe” (CTS) in this …