Economist Finds Consumers Willing To Spend More For Biotech Potato Products

AMES, Iowa – New research from an Iowa State University economist found consumers were willing to spend more for genetically modified potato products with reduced levels of a chemical compound linked to cancer.

Wallace Huffman, Charles F. Curtiss Distinguished Professor in Agriculture and Life Sciences who contributed to the project, said the findings underscore the importance of efforts to educate consumers on the use of biotechnology in the production of healthful food.

“This is a complicated issue so it’s important for consumers to get information on how the technology works and its potential benefits,” Huffman said.

Acrylamide is a chemical compound that studies have linked to the formation of cancer in animals, and the FDA has encouraged Americans to cut back on foods that contain the substance. It accumulates naturally in starchy foods cooked at high temperatures, such as roasted nuts and coffee beans or the crusts of bread. Potato products like french fries and potato chips make up the biggest source of acrylamide consumption in the United States, Huffman said.

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