The coexistence of psychological drivers and deterrents of consumers’ willingness to try cultured meat hamburger patties: evidence from South Africa

Agricultural and Food Economics

Table 7 Personal and psychological antecedents of consumers’ willingness to try cultured meat burger patties

Variables	ß	S.E	Wald	EXP (ß)
Concern for cultured meat’s quality	− 0.223*	0.111	4.013	0.800
Concern for economic risk associated with cultured meat	− 0.305**	0.115	6.987	0.737
Health, food safety and ethical concerns surrounding cultured meat	− 0.253**	0.114	4.956	0.776
Concern for social and cultural acceptability of cultured meat	− 0.395***	0.115	11.841	0.674
Distrust in Science and egoism	− 0.310**	0.125	6.181	0.733
Liberalism	0.244**	0.112	4.730	1.276
Male	− 0.380*	0.212	3.224	0.684
Age	− 0.019**	0.009	4.859	0.981
Burger consumption	2.035***	0.522	15.226	7.654
Reducing meat consumption	− 0.393**	0.163	5.827	0.675
Faux meat consumption	0.322	0.216	2.233	1.380
Less knowledge of cultured meat	− 0.665***	0.138	23.176	0.514
Naming of faux meat	− 0.486**	0.208	5.433	0.615
Residential location	− 0.038	0.040	0.921	0.963
Constant	3.405***	0.935	13.256	30.104
Nagelkerke R-squared	0.279
− 2 Log likelihood	623.995
Observations	658

*, ** and *** indicate correlation coefficients that is significant at the 10%, 5%, and 1% levels, respectively
The variables “income”, “education level”, and “vegan” had no statistically significant influence on the dependent variable