Antecedents of genetically modified food acceptance and rejection. Findings from correlational and configurational analysis

Abstract

This study explores willingness to try (WTR) genetically modified food (GMF) through perceived benefits (BEN), risk (RISK), value (PVAL), knowledge (KNOWL), food neophobia (NPHOB), subjective norms (SNORM), gender, and age. Structural equation modeling shows that BEN, PVAL, and SNORM positively influence WTR, whereas RISK and age have a negative effect. A fuzzy-set qualitative comparative analysis (fsQCA) indicates that acceptance emerges from configurations combining the presence of BEN, PVAL, and SNORM with the absence of RISK and NPHOB, as well as with being young and female. In contrast, rejection configurations define distinct rejection profiles characterized by different combinations of the absence of BEN, PVAL, KNOWL, and SNORM with the presence of RISK and NPHOB. These findings reveal causal asymmetry, between causes of willingness and nonwillingness. The results of this study are limited by its reliance on a single-country, non-probabilistic sample; therefore, future research should adopt cross-national and longitudinal designs.