Jon C. Anderson
Minnesota Crop Improvement Association.
Cheryl J. Wachenheim
North Dakota State University, Fargo.
William C. Lesch
University of North Dakota, Grand Forks.

Both organic production and the use of biotechnology have increased dramatically over the past decade. This study contrib- utes to existing work on consumer acceptance of these prac- tices and the resulting products through the use of twin survey instruments. Respondents indicated their level of agreement with statements about genetically modified (GM) or organic pro- cesses and products in the construct areas of health, environ- ment, ethics, and risk. Organic food was perceived as healthier and safer. Organic practices were perceived to be more environ- mentally sound. Respondents expressed some level of concern over the unknown effects genetic modification could have on the environment and society as a whole. However, participants in general felt the technology could be used effectively and valued some of the associated benefits.

Key words: Environment, genetically modified, health, organic, perceptions, risk.