Which traits drive consumer preferences for gene-edited foods in Spain

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dc.contributor.authorBallco, Petjon
dc.contributor.authorBarreiro Hurlé, Jesús
dc.contributor.authorGracia Royo, Azucena
dc.contributor.authorSanjuán López, Ana Isabel
dc.contributor.funderGobierno de Aragón
dc.contributor.orcidBallco, Petjon [0000-0003-3036-4801]
dc.contributor.orcidGracia Royo, Azucena [0000-0003-3096-302X]
dc.contributor.orcidSanjuán López, Ana Isabel [0000-0001-5470-7528]
dc.date.accessioned2026-03-26T17:41:16Z
dc.date.available2026-03-26T17:41:16Z
dc.date.issued2026-03-03
dc.date.updated2026-03-06T13:00:05Z
dc.description.abstractThis study examines consumer preferences for the potential benefits of CRISPR technology using a best–worst scaling (BWS) approach within an online survey of a representative Spanish sample. The BWS discrete choice experiment focuses on seven key environmental and health-related benefits of CRISPR, using tomatoes as a case study. The selected benefits are derived from science-based information and align with the EU regulatory context, following the European Commission’s 2023 proposal on gene-editing technologies. Estimates from a random parameter logit (RPL) model indicate that pesticide reduction is the most highly valued benefit, followed by water saving and health improvement, thereby highlighting the combined influence of environmental and personal benefits on consumer acceptance of genetically engineered food. The significant standard deviations in the RPL estimates reveal substantial heterogeneity in preferences, which is further examined by identifying two distinct consumer segments. While both segments strongly prioritise pesticide reduction, one is primarily motivated by environmental sustainability outcomes, whereas the other places greater emphasis on health and sensory quality improvements. These findings underscore the need for targeted communication strategies to address distinct consumer concerns, rather than a uniform approach.
dc.description.peerreviewedSi
dc.description.sponsorshipLa investigación ha sido financiada por el Gobierno de Aragón a través del Grupo de Investigación «Economía Agroalimentaria y de los Recursos Naturales» (S01_23R), que también ha financiado el análisis de los datos.
dc.identifier.citationBallco, P., Barreiro-Hurlé, J., Gracia, A., & Sanjuán, A. I. (2026). Which traits drive consumer preferences for gene-edited foods in Spain. Agricultural and Food Economics, 14(1), 21. https://doi.org/10.1186/s40100-026-00466-x
dc.identifier.doi10.1186/s40100-026-00466-x
dc.identifier.issn2193-7532
dc.identifier.urihttps://doi.org/10.1186/s40100-026-00466-x
dc.identifier.urihttps://hdl.handle.net/10532/8217
dc.language.isoen
dc.publisherSpringer Open
dc.relationinfo:eu-repo/grantAgreement/Gobierno de Aragón/III Plan Autonómico de Investigación, Desarrollo e Innovación 2021-2027/S01_23R/ES/Economía Agroalimentaria y de los Recursos Naturales
dc.relation.citaSi
dc.relation.publisherversionhttps://doi.org/10.1186/s40100-026-00466-x
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationalen
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject.agrovocOrganismo modificado genéticamente
dc.subject.agrovocConsumer preferences
dc.subject.agrovocPreferencia alimentaria
dc.subject.agrovocBiotecnología
dc.subject.sdgProducción y consumo responsables
dc.titleWhich traits drive consumer preferences for gene-edited foods in Spain
dc.typeartículo original
dc.type.hasVersionversión publicada

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