The willingness to consume organic food: A review

• Main Authors: Gabriel Adewunmi Eyinade, Abbyssinia Mushunje, Shehu Folaranmi Gbolahan Yusuf
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2021-01-01
• Series: Food and Agricultural Immunology
• Subjects: awareness; consumer attitudes and preferences; food safety; knowledge
• Online Access: http://dx.doi.org/10.1080/09540105.2021.1874885

Giving the rising interest in naturally grown foods; several studies have contrasted various features of organic and conventionally grown foods in relation to consumer attitudes, perceptions, and preference for organic foods. This paper aims to explore consumers’ willingness to consume organic foods; the extent and attributes of consumer knowledge and awareness about organic food as well as consumer attitudes and preferences for organically grown foods. Articles from different peer review journals were used to develop this paper. The findings of this paper show that human health, food safety, attitudes and perceptions and willingness to pay for a price premium are some of the factors influencing consumers’ willingness to consume organic foods. Therefore, there is a need to create more awareness in the food industry relating to the health benefits of consuming organic foods.