Knowledge, attitudes and perceptions towards genetically modified foods in Zimbabwe

Abstract

Controversy regarding use of genetically modified (GM) foods still persists in both developing and developed worlds. Proponents of genetically engineered foods argue this is a sustainable solution to resource-limited settings where food insecurity continues to increase. However, in this pertinent debate, there is deficiency of knowledge on the opinion of the general public from resource-limited African communities. The aim of this paper is to describe the general public's level of knowledge and perceptions towards use of GM foods in Zimbabwe. A descriptive cross sectional survey was conducted among 301 participants attending a country-wide Traditional and Organic Foods Festival in Harare. A self-administered questionnaire was used to collect data. Poor level of knowledge on GM foods was demonstrated among most respondents (60%) and associated with level of education (p<0.05). More than a third of respondents (36%) believed that GM chicken was being sold on Zimbabwean local markets. Lack of understanding on the genetic engineering process in food production was common among respondents. Attitude towards GM foods was negative and intention to consume GM foods was low (38%). Genetic engineering on food production was viewed as driven by a few companies for profit maximization (72%) with consequences for GM foods complex and too risky for humans (70%). Consumers believed a total of 44 GM foods were available on the Zimbabwean market with chicken, maize and fruits being common foods reported as GM foods. More than half (54%) of respondents reported to have consumed GM foods in the past even though GM foods are not permitted in the country. People with increased knowledge on genetic engineering and GM foods were more receptive of GM foods in their diets. Although intention to consume GM foods was high among individuals with increased knowledge and positive perceptions towards GMOs, knowledge and understanding on GM foods among study participants was limited. Positive perceptions, increased knowledge on genetic engineering and GM foods makes people more receptive of GM foods in their diets. There is need to improve consumer awareness on genetic engineering in food production to empower consumers to make informed choices regarding GM food. Consumers in resource-limited settings are sceptical of genetic modification in food and should be consulted during policy formulations on GM foods. Mandatory labelling of GM foods could also improve confidence among consumers on the foods they consume.

The Effect of Objective Knowledge on Consumer Acceptance towards GM Foods in Ghana

“…Many of these studies have found that while consumers are aware of GM foods, they lack detailed information about them and are heavily impacted by mass media, which emphasizes the negative features of GM foods. As a result, it is vital to assess the link between consumers' understanding of genetically modified foods and their attitudes and actions, which will aid in ensuring consumer safety and providing managerial insights to the food business [6,15,16].…”

Awareness, Knowledge, and Perception of Genetically Modified Foods Among Maize Farmers in Uasin Gishu and Trans-Nzoia Counties, Kenya

“…Evidence from the literature shows that the more aware and knowledgeable the public members are, the more likely they are to be more receptive to GM technology and food. For example, Changwena et al (2019) reported that consumers with increased knowledge of genetic engineering were more receptive to GMFs in their diets. Deffor (2014) calls for promoting awareness and knowledge, pointing to its necessity in the acceptability of GM technology and foods.…”

“…For example, Karau et al (2020) reported that although most of the respondents in their study (89.3%) said they were aware of GMOs, they failed to demonstrate this awareness because a significant number of them provided misleading information that they were aware of farmers who grew GM crops such as maize, tomatoes, and bananas in Kenya. A related case was reported by Changwena et al (2019), who assessed public knowledge and perception of GMFs. They reported that only 38% of their respondents could provide simple, meaningful definitions of GMOs when required despite most of them reporting to be aware.…”

“…The findings of this study are consistent with several previous studies which reported a mismatch between the public's self-reported awareness of GMFs and their knowledge of the same. For example, Karau et al (2020) reported that out of 89.3% of respondents who said they were aware of GMOs, only a small portion could correctly explain what GMOs meant, whereas, Changwena et al (2019) reported that consumers had a poor understanding of GM process and GMF because only 38% of the respondents in their study could give a simple, meaningful definition of GMFs. This study's findings have revealed that farmers have inadequate knowledge of GMF despite reporting to be aware through reading or hearing information about it from various sources.…”

Belgian dietitians′ knowledge, perceptions and willingness‐to‐recommend of genetically modified food and organisms

“…It can be noted that, in general, better knowledge about GMOs leads to more positive perceptions and vice versa [30][31][32][33] and knowledge levels can be used to predict GMO perceptions. 34 Consumers' lack of knowledge about GM technology has been found in both developing and developed countries 33,[35][36][37][38][39] and educating the general public about GM technology increases willingness-to-eat GM products. 34 In Europe, lawmakers intend to act on the precautionary principle and GM foods are considered case by case, 40,41 whereas, in the USA, GM products are "substantially equivalent" to non-GMOs and "generally recognised as safe".…”