CRISPR differs from genetically modified organisms (GMOs) by specifically
producing modifications in a genome of a species without transferring a
trait from another organism. Thus, the scientific community distinguishes
its promising role in food security and agriculture as a new breeding
technology. Given the history of struggle of GMOs in reaching
commercialization, evaluating the public acceptance and valuation of
CRISPR-produced food is of much importance.

Researcher Aaron Shew from University of Arkansas and colleagues assess
consumers' willingness-to-consume (WTC) and willingness-to-pay (WTP) for
CRISPR-produced food compared to conventional and genetically modified (GM)
food. Results showed that 56% (USA), 47% (Canada), 46% (Belgium), 30%
(France), and 51% (Australia) of respondents said that they would consume
both GM and CRISPR food. They also found that CRISPR-produced food may be
criticized the same as GMOs by the public, with familiarity with
biotechnology and perceptions of safety as the primary drivers for WTC
CRISPR and GM food. Finally, the researchers found that it would take large
discounts in CRISPR-produced food for consumers to buy them.

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