Biofortification of tomatoes in Italy: Status and level of knowledge

https://doi.org/10.17221/334/2020-AGRICECONCitation:

Foti V.T., Scuderi A., Bellia C., Timpanaro G. (2021): Biofortification of tomatoes in Italy: Status and level of knowledge. Agric. Econ. – Czech, 67: 227–235.

download PDF

Biofortification is a strategy to reduce micronutrient deficiency in humans by fortifying food through natural processes, agronomic practices and genetic modification. In this study, we seek to shed light on what consumers understand by the term 'biofortified products' and thus to understand their level of knowledge about these products, as well as the reasons that dictate their purchasing choices and the relationship between consumption choices and lifestyles. The analysis focuses on vegetables and, in particular, on tomatoes with a high lycopene content. Research shows that consumers of biofortified food products are generally confused and uninformed, even though they show a high willingness to pay. This confusion seems to result, moreover, from the lack of a clear definition of a biofortified product, as well as from the lack of clear information on the specifics of biofortified products and the benefits they can bring. The future of biofortified products can, therefore, be improved by the creation of clear standards and reference definitions and better information and transparency that would benefit the consumer.

References:
Adeyeye S.A.O., Idowu-Adebayo F. (2019): Genetically modified and biofortified crops and food security in developing countries. Nutrition & Food Science, 49: 978–986.
 
Aprile M.C., Caputo V., Nayga Jr R.M. (2016). Consumers' preferences and attitudes toward local food products. Journal of Food Products Marketing, 22: 19–42. https://doi.org/10.1080/10454446.2014.949990
 
Birol E., Meenakshi J.V., Oparinde A., Perez S., Tomlins K. (2015): Developing country consumers' acceptance of biofortified foods: A synthesis. Food Security, 7: 555–568. https://doi.org/10.1007/s12571-015-0464-7
 
Bouis H.E., Welch R.M. (2010): Biofortification – A sustainable agricultural strategy for reducing micronutrient malnutrition in the Global South. Crop Science, 50: 20–32. https://doi.org/10.2135/cropsci2009.09.0531
 
Bouis H.E., Saltzman A. (2017): Improving nutrition through biofortification: A review of evidence from HarvestPlus, 2003 through 2016. Global Food Security, 12: 49–58. https://doi.org/10.1016/j.gfs.2017.01.009
 
Codex Alimentarius Commission (2018): Joint FAO/WHO Food Standards Programme Codex Committee on nutrition and foods for special dietary uses. Proposed draft definition for biofortification. In: The 36th session of the Codex Committee on Nutrition and Foods for Special Dietary Uses (CCNFSDU), Berlin, Germany, Nov 26–30, 2018: 1–10.
 
Crozier A., Lean M.E., McDonald M.S., Black C. (1997): Quantitative analysis of the flavonoid content of commercial tomatoes, onions, lettuce, and celery. Journal of Agricultural and Food Chemistry, 45: 590–595. https://doi.org/10.1021/jf960339y
 
Diplock A.T., Aggett P.J., Ashwell M., Bornetm F., Fern E.B., Roberfroid M.B. (1999): Scientific concepts of functional foods in Europe: Consensus document. British Journal of Nutrition, 81: 1–27. https://doi.org/10.1017/S0007114599000471
 
Edmondson D. (2005): Likert scales: A history. Proceedings of the Conference on Historical Analysis and Research in Marketing, 12: 127–133.
 
Foti V.T., Scuderi A., Stella G., Timpanaro G. (2019): Consumer purchasing behaviour for "biodiversity-friendly" vegetable products: Increasing importance of informal relationships. Agricultural Economics, 65: 404–414.
 
Garcia-Casal M.N., Pena-Rosas J.P., Giyose B., De Steur H., Van Der Straeten D. (2017): Staple crops biofortified with increased vitamins and minerals: Considerations for a public health strategy. Annals of the New York Academy of Sciences, 1390: 3–13. https://doi.org/10.1111/nyas.13293
 
González C., Johnson N., Qaim M. (2009): Consumer acceptance of second-generation GM foods: The case of biofortified cassava in the north-east of Brazil. Journal of Agricultural Economics, 60: 604–624. https://doi.org/10.1111/j.1477-9552.2009.00219.x
 
Haas J., Villalpando S., Beebe S., Glahn R., Shamah T., Boy E. (2011): The effect of consuming biofortified beans on the iron status of Mexican school children. Journal of the Federation of American Societies for Experimental Biology, 25: 96.6.
 
Hotz C., Loechl C., de Brauw A., Eozenou P., Gilligan D., Moursi M., Munhaua B., van Jaarsveld P., Carriquiry A., Meenakshi J.V. (2012): A large-scale intervention to introduce orange sweet potato in rural Mozambique increases vitamin A intakes among children and women. British Journal of Nutrition, 108: 163–176. https://doi.org/10.1017/S0007114511005174
 
Katan M.B., De Roos N.M. (2004): Promises and problems of functional foods. Critical Review in Food Science and Nutrition, 44: 369–377. https://doi.org/10.1080/10408690490509609
 
Low J., Arimond M., Osman N., Cunguara B., Zano F., Tschirley D. (2007): A food based approach introducing orange-fleshed sweet potatoes increased vitamin A intake and serum retinol concentrations in young children in rural Mozambique. Journal of Nutrition, 137: 1320–1327. https://doi.org/10.1093/jn/137.5.1320
 
Mayer J.E., Pfeiffer W.H., Beyer P. (2008): Biofortified crops to alleviate micronutrient malnutrition. Current opinion in plant biology, 11: 166–170. https://doi.org/10.1016/j.pbi.2008.01.007
 
Moretti C.L., Mattos L.M., Calbo A.G., Sargent S.A. (2010): Climate changes and potential impacts on postharvest quality of fruit and vegetable crops: A review. Food Research International, 43: 1824–1832. https://doi.org/10.1016/j.foodres.2009.10.013
 
Moser C.A. (1952): Quota sampling. Journal of the Royal Statistical Society. Series A (General), 115: 411–423. https://doi.org/10.2307/2980740
 
Nawaz M.A., Imtiaz M., Kong Q., Cheng F., Ahmed W., Huang Y., Bie Z. (2016). Grafting: A technique to modify ion accumulation in horticultural crops. Frontiers in plant science, 7: 1–15. https://doi.org/10.3389/fpls.2016.01457
 
Piringer A.A., Heinze P.H. (1954): Effect of light on the formation of a pigment in the tomato fruit cuticle. Plant physiology, 29: 467–472. https://doi.org/10.1104/pp.29.5.467
 
Roberfroid M.B. (2002): Functional foods: Concepts and application to inulin and oligofructose. British Journal of Nutrition, 87: 139–143. https://doi.org/10.1079/BJN/2002529
 
Rousu M.C., Monchuk D.C., Shogren J.F., Kosa K.M. (2005): Consumer willingness to pay for "second-generation" genetically engineered products and the role of marketing information. Journal of Agricultural and Applied Economics, 37: 647–657. https://doi.org/10.1017/S1074070800027140
 
Siro I., Kápolna E., Kápolna B., Lugasi A. (2008): Functional food. Product development, marketing and consumer acceptance – A review. Appetite, 51: 456–467. https://doi.org/10.1016/j.appet.2008.05.060
 
Timpanaro G., Bellia C., Foti V.T., Scuderi A. (2020): Consumer behaviour of purchasing biofortified food products. Sustainability, 12: 1–14. https://doi.org/10.3390/su12166297
 
Uchitelle-Pierce B., Ubomba-Jaswa P.A. (2017): Marketing biofortified crops: Insights from consumer research. African Journal of Food, Agriculture, Nutrition and Development, 17: 12051–12062. https://doi.org/10.18697/ajfand.78.HarvestPlus11
 
Urala N., Lähteenmäki L. (2004): Attitudes behind consumers' willingness to use functional foods. Food Quality and Preference, 15: 793–803. https://doi.org/10.1016/j.foodqual.2004.02.008
 
Verhoeyen M.E., Bovy A., Collins G., Muir S., Robinson S., De Vos C.H.R., Colliver S. (2002): Increasing antioxidant levels in tomatoes through modification of the flavonoid biosynthetic pathway. Journal of Experimental Botany, 53: 2099–2106. https://doi.org/10.1093/jxb/erf044
 
download PDF

© 2021 Czech Academy of Agricultural Sciences | Prohlášení o přístupnosti