Perception of Farmers and Cultivating Intention on Genetically Modified Organisms
2014
Lee, B.K., National Academy of Agricultural Science, RDA, Jeonju, Republic of Korea | Kim, K.J., The Catholic University of Korea, Bucheon, Republic of Korea | Ra, N.R., National Academy of Agricultural Science, RDA, Jeonju, Republic of Korea | Lee, K.P., Rural Development Administration, Jeonju, Republic of Korea | Kweon, S.J., National Academy of Agricultural Science, RDA, Jeonju, Republic of Korea | Cho, H.S., National Academy of Agricultural Science, RDA, Jeonju, Republic of Korea | Ryu, T.H., National Academy of Agricultural Science, RDA, Jeonju, Republic of Korea
The farmers is perception on genetically modified (GM) crops is one of the important factors for the development and commercialization of GM crops. Although many researches have usually studied on the consumers is perception on GMOs, the farmers is perception has not been studied much in Korea. In this study, a survey was conducted from Dec. 2009 to Jan. 2010 to investigate Korean farmers is perception and cultivating willingness of GM crops. The survey data were collected from 717 farmers who lived in four Korean cities (Nonsan, Kimcheon, Chungju, and Sangju) using standardized questionnaires. Results showed that 86% of the respondents were already exposed to the information related to GM crops. The reason of GM crops development that respondents had heard were ¡®increased productivity¡¯ (31%), ¡®disease resistance¡¯ (21%), ¡®insect resistance¡¯ (18%), and so on. The biggest information source was ¡®TV/radio¡¯ (50%), and the main information content was ¡®concern about food safety¡¯ (45%). More than half of respondents perceived that GM crops could be beneficial to people, however, 61% of them concerned about GM food safety at the same time. Thirty nine percent of farmers showed positive attitudes and were interested in cultivating GM crops, and the preferred GM traits was ¡®disease resistance¡¯ (20%), ¡®good to health¡¯ (18%), ¡®increased productivity¡¯ (16%), ¡®taste & flavor improvement¡¯ (14%).
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