Research Article
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The Role of Perceived Risk, Uncertainty Avoidance, and Innovativeness in Willingness-To-Buy Genetically Modified Foods

Year 2014, Volume: 11 Issue: 1, 100 - 122, 01.06.2014

Abstract

This research has two fundamental purposes. The first purpose is to determine whether uncertainty avoidance and innovativeness-in-food has an effect on perceived risk and willingness-to-buy genetically modified foods. The second purpose is to determine whether perceived risk has a mediator role in the relationship between willingness-to-buy and uncertainty avoidance, and willingnessto-buy and innovativeness-in-food; and whether innovativeness-in-food has a mediator role in the relationship between willingness-to-buy and uncertainty avoidance. Data were gathered from consumers by using survey through face-toface interviews. Regression and mediation analysis were used to test the hypotheses. The findings suggest that willingness-to-buy was affected by both perceived risk and uncertainty avoidance negatively while affected innovativeness-in-food positively. They, also, clearly show that the perceived risk and innovativeness-in-food play fundamental roles in willingness-to-buy genetically modified foods

References

  • Barcellos, M. D. D., Aguiar, L. K., Ferreira, G. C., & Vieira, L. M. (2009). “Willingness to try innovative food products: a comparison between British and Brazilian consumers”, BAR. Brazilian Administration Review, 6(1): 50-61.
  • Baron, R. M.& Kenny, D. A. (1986). “The moderator– mediator variable distinction in social psychological research: Conceptual, strategic and statistical considerations”, Journal of Personality and Social Psychology, 51: 1173–1182.
  • Bredahl, L. (2001). “Determinants of consumer attitudes and purchase ıntentions with regard to genetically modified foods- results of a cross-national survey”, Journal of Consumer Policy, 24: 23-61.
  • Brown, U. S.& O’Cass A. (2004). “The effect of consumer risk perceptions and information search on willingness-to-buy gm food products: a cross cultural analysis”, ANZMAC.
  • Brown, U. S.& O’Cass A. (2005). “Willingness-to-buy GM Food Products: The Role of Uncertainty Orientation, Consumer Risk Perceptions And Information Search in Consumers From Australia”, ANZMAC 2005 Conference: Consumer Behaviour.
  • Chakrabarti, S. & Baisya, R. K. (2009). “Purchase of organic food: role of consumer innovativeness and personal influence related constructs”, IIMB Management Review, 21(1): 18-29.
  • Chern, W. S. (2006). “Genetically Modified Organisms (GMOs) and Sustainability in Agriculture”, In 2006 Annual Meeting, August 12- 18, Queensland, Australia (No. 25463). International Association of Agricultural Economists.
  • Chunningham, S. M. (1967). The major dimensions of perceived risk in risk taking and ınformation handling in consumer behavior. Edited by: Donald F. Cox, Harvard University Press, USA.
  • Cook, A.J., Kerr, G.N.& More, K. (2002). “Attitudes and intentions toward puchasing GM foods”, Journal of Economic Psychology, 23: 557
  • Dobre, C., Dragomir, A., & Preda, G. (2009). “Consumer innovativeness: A marketing approach”, Management, 4(2): 19-34.
  • Dowling, G. R. & Staelin, R. (1994). “A model of perceived risk and intended risk handling activity”, Journal of Consumer Research, 21: 119-134.
  • Erdem, T., Swait, J., & Valenzuela, A. (2006). “Brands as signals: a cross- country validation study”, Journal of Marketing, 34-49. “Food http://www.fao.org/nr/sustainability/food-loss-and-waste/en/, (accessed on November 13th, 2013) [WWW document] URL
  • Frewer, L., Hunt, S., Brennan, M., Kuznesof, S., Ness, M. & Ritson, C. (2003). “The views of scientific experts on how the public conceptualize uncertainty” Journal of Risk Research, 6(1):75–85.
  • Gegez, A. E. (2008). “Kültürel Çevre”, In: Küresel Pazarlama Yönetimi. p: 146. Beta Yayıncılık. İstanbul.
  • Gegez, A. E. (2010). Pazarlama araştırmaları. Beta Yayıncılık. İstanbul.
  • Goldsmith, R. E., & Hofacker, C. F. (1991). “Measuring consumer innovativeness”, Journal of the Academy of Marketing Science, 19(3): 209-221.
  • Han, J. H.& Harrison, R. W. (2007). “Factors influencing urban consumers’ acceptance of genetically modified food”, Review of Agricultural Economics, 29(4): 700–719.
  • Hofstede, G. H. (2001). Culture's consequences: Comparing values, behaviors, institutions and organizations across nations. Sage.
  • Hofstede, G. (1984). “The cultural relativity of the quality of life concept”, Academy of Management Review, 9(3): 389-398.
  • Hossain, F.& Onyango, B. (2004). “Product attributes and consumer acceptance of nutritionally enhanced genetically modified foods”, International Journal of Consumer Studies, 28(3): 255–267.
  • Hu, W., Hünnemeyer, A., Veeman, M., Adamowicz, W.& Srivastava, L. (2004). “Trading off health, environmental and genetic modification attributes in food”, European Rewiev of Agricultural Economics, 31(3): 389-408.
  • Huotilainen, A., Pirttilä-Backman, A. M., & Tuorila, H. (2006). “How innovativeness relates to social representation of new foods and to the willingness to try and use such foods”, Food Quality and Preference, 17(5): 353-361.
  • Kalliny, M. & Hausman, A. (2007). “The Impact of Cultural and Religious Values on Consumer’s Adoption of Innovation”, Academy of Marketing Studies, 11(1): 125-136.
  • Keles, C. (2011). Tüketicilerde Genetiği Değiştirilmiş Gıda Ürünleriyle Ilgili Algılanan Risk Türlerinin Kulaktan Kulaga Iletişim ve Satın Alma Istegiyle Ilişkisi. (Doctoral dissertation, University of Çukurova).
  • Kleijnen, M., Lee, N., & Wetzels, M. (2009). “An exploration of consumer resistance to innovation and its antecedents”, Journal of Economic Psychology, 30(3): 344-357.
  • Klerck, D., Sweeney. J. C. (2007). “The Effect of Knowledge Types on Consumer- Perceived Risk and Adoption of Genetically Modified Foods”, Psychology & Marketing, 24(2): 171–193.
  • Lang, J.T& Hallman, W. K. (2005). “Who Does the Public Trust? The Case of Genetically Modified Food in the United States”, Risk Analysis, 25(5): 1241-1252.
  • Laros, F. J, M., Benedict & J., Steenkamp, E. M. (2004). “Importance of fear in the case of genetically modified food”, Psychology & Marketing, 21(11): 889–908.
  • Lim, N. (2003). “Consumers’ perceived risk: sources versus consequences”, Electronic Commerce Research and Applications, 2: 216–228.
  • Lindquist, J. D. & Sirgy, M. J. (2009). Shopper, buyer, and consumer behavior: Theory, marketing applications, and public policy implications. Atomic Dog Publishing.
  • Lusk, J. L. & Coble, K. H. (2005). “Risk perceptions, risk preference and acceptance of risky food”, American Journal of Agricultural Economics, 87(2): 393-405.
  • MacIsaac, J. L. (2012). Non-Genetically Modified Canola: A Viable Export Crop for Prince Edward Island Farmers? (Doctoral dissertation, University of Prince Edward Island).
  • Mackinnon, D.P., Warsi, G. & Dwyer, J. H. (1995). “A simulation study of mediated effect measures”, Multivariate Behavioral Research, 30: 41-62.
  • Mackinnon, D.P. (2001). “Mediating variable”, International Encyclopedia of the Social & Behavioral Sciences, 9503-9507.
  • Mackinnon, D.P. (2008). Intoduction to Statistical Mediation Analysis. Taylor &Francis Group LLC. International standard book number 978-0-8058-3974-6.
  • Maheswaran, D., & Shavitt, S. (2000). “Issues and new directions in global consumer psychology”, Journal of Consumer Psychology, 9(2): 59
  • Matos, C. A. de, Rossi, C. A. V.& Botelho, D. (2006). “Consumer attitudes toward genetically modified foods in the Brazilian market: Which benefits can reduce the negativism?”, Latin American Advances in Consumer Research, 1: 162–168.
  • McDaniel, C. Jr. & Gates, R. (2007). Marketing research. John Wiley&Sons Inc. 7th Edition.
  • Mitchell, V. W. (1999) “Consumer perceived risk: conceptualisations and models”, European Journal of Marketing, 33 (1/2): 163–195.
  • Moses, V. (1999). “Biotechnology products and European consumers”, Biotechnology Advances, 17(8): 647-678.
  • Moven, J. C.& Minor, M. (1998). Consumer behavior. Prentice-Hall, 5th Edition.
  • Nakip, Mahir (2003). Pazarlama Arastırmaları:Teknikler ve (SPSS Destekli) Uygulamalar. Seçkin Yayıncılık. Ankara.
  • Nunnally, J.C. (1983). Psychometric Theory. New York: McGraw–Hill.
  • Odabaşı, Y., Barış, G. (2003). Tüketici davranışı. Medicat Kitapları, Kapital Medya Yayın A.Ş., İstanbul.
  • Onyango, B., Nayga, R. M. Jr.& Schilling, B (2004). “Role of product benefits and potential risks in consumer acceptance of genetically modified foods”, AgBioForum, 7(4): 202-211.
  • Papastefanou, G., A. Springer, S. Tsioumanis, K. Mattas (2003). “Cultural context and attitudes towards genetically modified food in Greece and west Germany”, ZUMA-Arbeistbericht 2003/1.
  • Poveda, A. M., Brugarolas Molla-Bauza, M., del Campo Gomis, F. J., Martinez, L. &Martinez, C. (2009). “Consumer-perceived risk model for the introduction of genetically modified food in Spain”, Food Policy, 34: 519–528.
  • Ronteltap, A., Van Trijp, J. C. M., Renes, R. J., & Frewer, L. J. (2007). “Consumer acceptance of technology-based food innovations: Lessons for the future of nutrigenomics”, Appetite, 49(1): 1-17.
  • Saba, A., Rosalti, S.& Vassallo, M. (2000). “Biotechnology in agriculture perceived risks, benefits and attitudes in Italy”, British Food Journal, 102(2): 114-122.
  • Sheth, J. N. (1981). “Psychology of innovation resistance: the less developed concept”, Research in Marketing, 4(3): 273-283.
  • Shiffman, L. G.& Kanuk, L. L. (2004). Consumer behavior. Pearson Prentice Hall, 8th Edition.
  • Sığrı, U. &Tıglı, M. (2006). “Hofstede’nin Belirsizlikten Kacınma Kültürel Boyutunun Yonetsel-Orgutsel Sureclere ve Pazarlama Acısından Tüketici Davranıslarına Etkisi”, Marmara Universitesi I.I.B.F. Dergisi. 21(1): 327-342.
  • Sobel, M. E. (1982). “Asymptotic Intervals for Indirect Effects in Structural Equations Models”, In S. Leinhart (Ed.), Sociological methodology, 290–312, San Francisco: Jossey-Bass.
  • Steenkamp, J. B. E., Hofstede, F. T., & Wedel, M. (1999). “A cross-national investigation into the individual and national cultural antecedents of consumer innovativeness”, The Journal of Marketing, 55-69.
  • Stone, R.N., Gronhaug, K. (1993). “Perceived risk: Further considerations for the marketing discipline”, European Journal of Marketing, 27 (3): 39-50.
  • Subrahmanyan, S.& Cheng, P.S. (2000). “Perceptions and attitudes of Singaporeans towards genetically modified food”, Journal of Consumer Affairs, 34 (2): 269–290.
  • Sun, T., Horn, M., & Merritt, D. (2009). “Impacts of cultural dimensions on healthy diet through public self-consciousness”, Journal of Consumer Marketing, 26(4): 241-250.
  • Tellis, G. J., Stremersch, S., & Yin, E. (2003). “The international takeoff of new products: The role of economics, culture, and country innovativeness”, Marketing Science, 22(2): 188-208.
  • Thatcher, J. B., Stepina, L. P., Srite, M., & Liu, Y. M. (2003). “Culture, overload and personal innovativeness with information technology: Extending the nomological net”, Journal of Computer Information Systems, 44(1): 74-81.
  • Traill, W. B., Yee, W. M. S., Lusk, J. L., Jaeger, S. R., House, L. O., Morrow JR, J. L., Valli, C.& Moore, M. (2006). “Perceptions of the risks and benefits of Genetically-Modified foods and their influence on willingness to consume”, Food Economics _ Acta Agricult Scand C, 3: 12–19.
  • Tsakiridou, E., Tsioumanis, A., Papastefanou& G., Mattas, K. (2007). “Consumers’ acceptance and willingness-to-buy GM food”, Journal of Food Products Marketing, 13(2): 69–81.
  • Tuysuzoğlu, B. B.& Gulsaçan, M. (2004). “Türkiye’de GDO”, Bilim ve Teknik, 443: 36–43.
  • Tolba, A. H., & Mourad, M. (2011). “Individual and cultural factors affecting diffusion of innovation”, Journal of International Business and Cultural Studies, 5: 1-16.
  • Townsend, E.& Campbell, S. (2004). “Psychological determinations of willigness to taste and purchase genetically modified food”, Risk Analysis, 24 (5): 1385–1393.
  • Mooij, M., & Hofstede, G. (2011). “Cross-cultural consumer behavior: A review of research findings”, Journal of International Consumer Marketing, 23(3-4): 181-192.
  • Qaim, M. (2009). “The economics of genetically modified crops”, Annual Review of Resource Economics, 1: 665-694.
  • Qin W., Brown J. (2008). “Factors explaining male/female differences in attitudes and purchase intention towards genetically engineered salmony”, Journal of Consumer Behaviour, 7: 127-145.
  • Weick, Wagner, C., & Walchli, S. B. (2002). “Genetically engineered crops and foods: back to the basics of technology diffusion”, Technology in Society, 24(3): 265-283.
  • Wu, F. (2004). “Explaining public resistance to genetically modified corn: An analysis of the distribution of benefits and risks”, Risk Analysis, 24(3): 715–726.
  • Yaveroglu, I. S., & Donthu, N. (2002). “Cultural influences on the diffusion of new products”, Journal of International Consumer Marketing, 14(4): 49-63.
  • Yeniyurt, S., & Townsend, J. D. (2003). “Does culture explain acceptance of new products in a country?: An empirical investigation”, International Marketing Review, 20(4): 377-396.

Algılanan Risk, Belirsizlikten Kaçınma ve Yenilikçiliğin, Genetiği DeğiştirilmişGıdaların Satın Alınma İstekliliğindeki Rolü

Year 2014, Volume: 11 Issue: 1, 100 - 122, 01.06.2014

Abstract

Bu çalışmanın iki temel amacı vardır. Birinci amaç; belirsizlikten kaçınmanın ve gıdada yenilikçiliğin, GDO’lu gıdaya yönelik algılanan risk ve satın alma istekliliği üzerinde etkisinin olup olmadığını tespit etmektir. İkinci amaç; algılanan riskin, GDO’lu gıda satın alma istekliliği ile a) belirsizlikten kaçınma ve b) gıdada yenilikçilik ilişkilerinde ve gıdada yenilikçiliğin, c) GDO’lu gıda satın alma istekliliği ile belirsizlikten kaçınma arasındaki ilişkide arabulucu rolü olup olmadığını belirlemektir. Veriler, tüketicilerden yüz yüze anket yöntemi kullanılarak elde edilmiştir. Hipotez testleri için regresyon ve arabulucuk analizi kullanılmıştır. Edinilen bulgulara göre; satın alma istekliliği, algılanan risk ve belirsizlikten kaçınmadan negatif yönde yenilikçilikten ise pozitif yönde etkilenmektedir. Bulgular ayrıca, genetiği değiştirilmiş gıdaların satın alma istekliliğinde algılanan risk ve yenilikçiliğin temel bir rol oynadığını göstermektedir

References

  • Barcellos, M. D. D., Aguiar, L. K., Ferreira, G. C., & Vieira, L. M. (2009). “Willingness to try innovative food products: a comparison between British and Brazilian consumers”, BAR. Brazilian Administration Review, 6(1): 50-61.
  • Baron, R. M.& Kenny, D. A. (1986). “The moderator– mediator variable distinction in social psychological research: Conceptual, strategic and statistical considerations”, Journal of Personality and Social Psychology, 51: 1173–1182.
  • Bredahl, L. (2001). “Determinants of consumer attitudes and purchase ıntentions with regard to genetically modified foods- results of a cross-national survey”, Journal of Consumer Policy, 24: 23-61.
  • Brown, U. S.& O’Cass A. (2004). “The effect of consumer risk perceptions and information search on willingness-to-buy gm food products: a cross cultural analysis”, ANZMAC.
  • Brown, U. S.& O’Cass A. (2005). “Willingness-to-buy GM Food Products: The Role of Uncertainty Orientation, Consumer Risk Perceptions And Information Search in Consumers From Australia”, ANZMAC 2005 Conference: Consumer Behaviour.
  • Chakrabarti, S. & Baisya, R. K. (2009). “Purchase of organic food: role of consumer innovativeness and personal influence related constructs”, IIMB Management Review, 21(1): 18-29.
  • Chern, W. S. (2006). “Genetically Modified Organisms (GMOs) and Sustainability in Agriculture”, In 2006 Annual Meeting, August 12- 18, Queensland, Australia (No. 25463). International Association of Agricultural Economists.
  • Chunningham, S. M. (1967). The major dimensions of perceived risk in risk taking and ınformation handling in consumer behavior. Edited by: Donald F. Cox, Harvard University Press, USA.
  • Cook, A.J., Kerr, G.N.& More, K. (2002). “Attitudes and intentions toward puchasing GM foods”, Journal of Economic Psychology, 23: 557
  • Dobre, C., Dragomir, A., & Preda, G. (2009). “Consumer innovativeness: A marketing approach”, Management, 4(2): 19-34.
  • Dowling, G. R. & Staelin, R. (1994). “A model of perceived risk and intended risk handling activity”, Journal of Consumer Research, 21: 119-134.
  • Erdem, T., Swait, J., & Valenzuela, A. (2006). “Brands as signals: a cross- country validation study”, Journal of Marketing, 34-49. “Food http://www.fao.org/nr/sustainability/food-loss-and-waste/en/, (accessed on November 13th, 2013) [WWW document] URL
  • Frewer, L., Hunt, S., Brennan, M., Kuznesof, S., Ness, M. & Ritson, C. (2003). “The views of scientific experts on how the public conceptualize uncertainty” Journal of Risk Research, 6(1):75–85.
  • Gegez, A. E. (2008). “Kültürel Çevre”, In: Küresel Pazarlama Yönetimi. p: 146. Beta Yayıncılık. İstanbul.
  • Gegez, A. E. (2010). Pazarlama araştırmaları. Beta Yayıncılık. İstanbul.
  • Goldsmith, R. E., & Hofacker, C. F. (1991). “Measuring consumer innovativeness”, Journal of the Academy of Marketing Science, 19(3): 209-221.
  • Han, J. H.& Harrison, R. W. (2007). “Factors influencing urban consumers’ acceptance of genetically modified food”, Review of Agricultural Economics, 29(4): 700–719.
  • Hofstede, G. H. (2001). Culture's consequences: Comparing values, behaviors, institutions and organizations across nations. Sage.
  • Hofstede, G. (1984). “The cultural relativity of the quality of life concept”, Academy of Management Review, 9(3): 389-398.
  • Hossain, F.& Onyango, B. (2004). “Product attributes and consumer acceptance of nutritionally enhanced genetically modified foods”, International Journal of Consumer Studies, 28(3): 255–267.
  • Hu, W., Hünnemeyer, A., Veeman, M., Adamowicz, W.& Srivastava, L. (2004). “Trading off health, environmental and genetic modification attributes in food”, European Rewiev of Agricultural Economics, 31(3): 389-408.
  • Huotilainen, A., Pirttilä-Backman, A. M., & Tuorila, H. (2006). “How innovativeness relates to social representation of new foods and to the willingness to try and use such foods”, Food Quality and Preference, 17(5): 353-361.
  • Kalliny, M. & Hausman, A. (2007). “The Impact of Cultural and Religious Values on Consumer’s Adoption of Innovation”, Academy of Marketing Studies, 11(1): 125-136.
  • Keles, C. (2011). Tüketicilerde Genetiği Değiştirilmiş Gıda Ürünleriyle Ilgili Algılanan Risk Türlerinin Kulaktan Kulaga Iletişim ve Satın Alma Istegiyle Ilişkisi. (Doctoral dissertation, University of Çukurova).
  • Kleijnen, M., Lee, N., & Wetzels, M. (2009). “An exploration of consumer resistance to innovation and its antecedents”, Journal of Economic Psychology, 30(3): 344-357.
  • Klerck, D., Sweeney. J. C. (2007). “The Effect of Knowledge Types on Consumer- Perceived Risk and Adoption of Genetically Modified Foods”, Psychology & Marketing, 24(2): 171–193.
  • Lang, J.T& Hallman, W. K. (2005). “Who Does the Public Trust? The Case of Genetically Modified Food in the United States”, Risk Analysis, 25(5): 1241-1252.
  • Laros, F. J, M., Benedict & J., Steenkamp, E. M. (2004). “Importance of fear in the case of genetically modified food”, Psychology & Marketing, 21(11): 889–908.
  • Lim, N. (2003). “Consumers’ perceived risk: sources versus consequences”, Electronic Commerce Research and Applications, 2: 216–228.
  • Lindquist, J. D. & Sirgy, M. J. (2009). Shopper, buyer, and consumer behavior: Theory, marketing applications, and public policy implications. Atomic Dog Publishing.
  • Lusk, J. L. & Coble, K. H. (2005). “Risk perceptions, risk preference and acceptance of risky food”, American Journal of Agricultural Economics, 87(2): 393-405.
  • MacIsaac, J. L. (2012). Non-Genetically Modified Canola: A Viable Export Crop for Prince Edward Island Farmers? (Doctoral dissertation, University of Prince Edward Island).
  • Mackinnon, D.P., Warsi, G. & Dwyer, J. H. (1995). “A simulation study of mediated effect measures”, Multivariate Behavioral Research, 30: 41-62.
  • Mackinnon, D.P. (2001). “Mediating variable”, International Encyclopedia of the Social & Behavioral Sciences, 9503-9507.
  • Mackinnon, D.P. (2008). Intoduction to Statistical Mediation Analysis. Taylor &Francis Group LLC. International standard book number 978-0-8058-3974-6.
  • Maheswaran, D., & Shavitt, S. (2000). “Issues and new directions in global consumer psychology”, Journal of Consumer Psychology, 9(2): 59
  • Matos, C. A. de, Rossi, C. A. V.& Botelho, D. (2006). “Consumer attitudes toward genetically modified foods in the Brazilian market: Which benefits can reduce the negativism?”, Latin American Advances in Consumer Research, 1: 162–168.
  • McDaniel, C. Jr. & Gates, R. (2007). Marketing research. John Wiley&Sons Inc. 7th Edition.
  • Mitchell, V. W. (1999) “Consumer perceived risk: conceptualisations and models”, European Journal of Marketing, 33 (1/2): 163–195.
  • Moses, V. (1999). “Biotechnology products and European consumers”, Biotechnology Advances, 17(8): 647-678.
  • Moven, J. C.& Minor, M. (1998). Consumer behavior. Prentice-Hall, 5th Edition.
  • Nakip, Mahir (2003). Pazarlama Arastırmaları:Teknikler ve (SPSS Destekli) Uygulamalar. Seçkin Yayıncılık. Ankara.
  • Nunnally, J.C. (1983). Psychometric Theory. New York: McGraw–Hill.
  • Odabaşı, Y., Barış, G. (2003). Tüketici davranışı. Medicat Kitapları, Kapital Medya Yayın A.Ş., İstanbul.
  • Onyango, B., Nayga, R. M. Jr.& Schilling, B (2004). “Role of product benefits and potential risks in consumer acceptance of genetically modified foods”, AgBioForum, 7(4): 202-211.
  • Papastefanou, G., A. Springer, S. Tsioumanis, K. Mattas (2003). “Cultural context and attitudes towards genetically modified food in Greece and west Germany”, ZUMA-Arbeistbericht 2003/1.
  • Poveda, A. M., Brugarolas Molla-Bauza, M., del Campo Gomis, F. J., Martinez, L. &Martinez, C. (2009). “Consumer-perceived risk model for the introduction of genetically modified food in Spain”, Food Policy, 34: 519–528.
  • Ronteltap, A., Van Trijp, J. C. M., Renes, R. J., & Frewer, L. J. (2007). “Consumer acceptance of technology-based food innovations: Lessons for the future of nutrigenomics”, Appetite, 49(1): 1-17.
  • Saba, A., Rosalti, S.& Vassallo, M. (2000). “Biotechnology in agriculture perceived risks, benefits and attitudes in Italy”, British Food Journal, 102(2): 114-122.
  • Sheth, J. N. (1981). “Psychology of innovation resistance: the less developed concept”, Research in Marketing, 4(3): 273-283.
  • Shiffman, L. G.& Kanuk, L. L. (2004). Consumer behavior. Pearson Prentice Hall, 8th Edition.
  • Sığrı, U. &Tıglı, M. (2006). “Hofstede’nin Belirsizlikten Kacınma Kültürel Boyutunun Yonetsel-Orgutsel Sureclere ve Pazarlama Acısından Tüketici Davranıslarına Etkisi”, Marmara Universitesi I.I.B.F. Dergisi. 21(1): 327-342.
  • Sobel, M. E. (1982). “Asymptotic Intervals for Indirect Effects in Structural Equations Models”, In S. Leinhart (Ed.), Sociological methodology, 290–312, San Francisco: Jossey-Bass.
  • Steenkamp, J. B. E., Hofstede, F. T., & Wedel, M. (1999). “A cross-national investigation into the individual and national cultural antecedents of consumer innovativeness”, The Journal of Marketing, 55-69.
  • Stone, R.N., Gronhaug, K. (1993). “Perceived risk: Further considerations for the marketing discipline”, European Journal of Marketing, 27 (3): 39-50.
  • Subrahmanyan, S.& Cheng, P.S. (2000). “Perceptions and attitudes of Singaporeans towards genetically modified food”, Journal of Consumer Affairs, 34 (2): 269–290.
  • Sun, T., Horn, M., & Merritt, D. (2009). “Impacts of cultural dimensions on healthy diet through public self-consciousness”, Journal of Consumer Marketing, 26(4): 241-250.
  • Tellis, G. J., Stremersch, S., & Yin, E. (2003). “The international takeoff of new products: The role of economics, culture, and country innovativeness”, Marketing Science, 22(2): 188-208.
  • Thatcher, J. B., Stepina, L. P., Srite, M., & Liu, Y. M. (2003). “Culture, overload and personal innovativeness with information technology: Extending the nomological net”, Journal of Computer Information Systems, 44(1): 74-81.
  • Traill, W. B., Yee, W. M. S., Lusk, J. L., Jaeger, S. R., House, L. O., Morrow JR, J. L., Valli, C.& Moore, M. (2006). “Perceptions of the risks and benefits of Genetically-Modified foods and their influence on willingness to consume”, Food Economics _ Acta Agricult Scand C, 3: 12–19.
  • Tsakiridou, E., Tsioumanis, A., Papastefanou& G., Mattas, K. (2007). “Consumers’ acceptance and willingness-to-buy GM food”, Journal of Food Products Marketing, 13(2): 69–81.
  • Tuysuzoğlu, B. B.& Gulsaçan, M. (2004). “Türkiye’de GDO”, Bilim ve Teknik, 443: 36–43.
  • Tolba, A. H., & Mourad, M. (2011). “Individual and cultural factors affecting diffusion of innovation”, Journal of International Business and Cultural Studies, 5: 1-16.
  • Townsend, E.& Campbell, S. (2004). “Psychological determinations of willigness to taste and purchase genetically modified food”, Risk Analysis, 24 (5): 1385–1393.
  • Mooij, M., & Hofstede, G. (2011). “Cross-cultural consumer behavior: A review of research findings”, Journal of International Consumer Marketing, 23(3-4): 181-192.
  • Qaim, M. (2009). “The economics of genetically modified crops”, Annual Review of Resource Economics, 1: 665-694.
  • Qin W., Brown J. (2008). “Factors explaining male/female differences in attitudes and purchase intention towards genetically engineered salmony”, Journal of Consumer Behaviour, 7: 127-145.
  • Weick, Wagner, C., & Walchli, S. B. (2002). “Genetically engineered crops and foods: back to the basics of technology diffusion”, Technology in Society, 24(3): 265-283.
  • Wu, F. (2004). “Explaining public resistance to genetically modified corn: An analysis of the distribution of benefits and risks”, Risk Analysis, 24(3): 715–726.
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Details

Primary Language English
Other ID JA24JU69ZY
Journal Section Research Article
Authors

Serap Çabuk

Ceyda Tanrıkulu

Publication Date June 1, 2014
Published in Issue Year 2014 Volume: 11 Issue: 1

Cite

APA Çabuk, S., & Tanrıkulu, C. (2014). The Role of Perceived Risk, Uncertainty Avoidance, and Innovativeness in Willingness-To-Buy Genetically Modified Foods. Çağ Üniversitesi Sosyal Bilimler Dergisi, 11(1), 100-122.