University of Parma, Department of Economics and Management, Via Kennedy, 43125 Parma, Italy.
University of Tuscia, Department of Agriculture and Forest Sciences, Via San Camillo de Lellis, 01100 Viterbo, Italy.
Meat Sci. 2019 Apr;150:101-110. doi: 10.1016/j.meatsci.2018.12.014. Epub 2018 Dec 28.
Cultured meat may be a novel food that would overcome the limits of conventional meat production. This paper assesses the willingness to try, buy and pay for cultured meat among a sample of Italian consumers, unveiling the attitudes towards an engineered food on the part of a consumer oriented in favour of the Mediterranean diet. A survey was conducted by submitting a questionnaire to 525 Italian consumers. Consumers showed higher agreement with the statements concerning positive externalities than the intrinsic characteristics of cultured meat, and more than half of the respondents (54%) stated that they would be willing to try cultured meat. The profile for a potential consumer of cultured meat was young, highly educated, somewhat familiar with cultured meat, a meat consumer and willing to reduce meat consumption. However, the survey findings may be biased by the unavailability of the product on the market and the information provided to the respondents focused on the potential benefits of cultured meat.
培养肉可能是一种新型食品，可以克服传统肉类生产的限制。本文评估了意大利消费者样本对培养肉的尝试意愿、购买意愿和支付意愿，揭示了对一种以地中海饮食为导向的工程食品的态度。通过向 525 名意大利消费者提交问卷进行了调查。消费者对与培养肉的正外部性相关的陈述的认同度高于对其内在特性的认同度，超过一半的受访者（54%）表示他们愿意尝试培养肉。培养肉的潜在消费者具有年轻、受教育程度高、对培养肉有一定了解、是肉类消费者且愿意减少肉类消费的特点。然而，由于该产品尚未在市场上推出，以及向受访者提供的信息侧重于培养肉的潜在益处，调查结果可能存在偏差。
