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African Journal of Food, Agriculture, Nutrition and Development
Rural Outreach Program
ISSN: 1684-5358 EISSN: 1684-5358
Vol. 19, No. 3, 2019, pp. 14752-14768
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Bioline Code: nd19055
Full paper language: English
Document type: Research Article
Document available free of charge
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African Journal of Food, Agriculture, Nutrition and Development, Vol. 19, No. 3, 2019, pp. 14752-14768
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KNOWLEDGE, ATTITUDES AND PERCEPTIONS TOWARDS GENETICALLY MODIFIED FOODS IN ZIMBABWE
Chagwena, DT; Sithole, B; Masendu, R; Chikwasha, V & Maponga, CC
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.
Keywords
Genetically-modified Foods; Knowledge; Attitudes; Beliefs; Public-perceptions; Acceptance; Resource-limited Communities; Zimbabwe
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