Food and Agricultural Organization

YAO A.griculture Production Statistics 1974—1993, Food and Agriculture Organization of the United Nations, 1995. 

BibHographic directory Reed Reference Publishing Group Bowker A I Publishing Quebec Ministere de I Environment United Nations Food and Agricultural Organization (FAO)... 

Trade Yearbook, United Nations Food and Agriculture Organization, Rome, Italy (various yearly issues). 

The Food and Agricultural Organization (FAO) and the World Health Organization (WHO) jointiy sponsor the Codex Alimentarius Commission, which conducts a program for developing worldwide food standards. The Codex Committee for Cocoa Products and Chocolate has developed standards for chocolate (Codex Standard 87-1981), and cocoa powders and dry cocoa—sugar mixtures (Codex Standard 105-1981). As a member of the Codex Alimentarius Commission, the United States is obligated to consider all Codex standards for acceptance. 

F. Winklemann, Imitation Milk andMilk Products, Food and Agricultural Organization of the United Nations, New York, 1974, pp. 1—117. 

Food and Agricultural Organization of tire United Nations. (1977). The State of Food and Agriculture, 1976, pp. 79-110. Rome United Nations. 

Food and Agricultural Organization Homepage. (1999). Data on Production, Trade, and Agricultural Inputs. Rome United Nations. 

FAO. 1980. Pesticide residues in food 1979 Evaluations. Rome, Italy Food and Agriculture Organization. 367-368. 

Abdel Nour, H. O. Gum arabic in Sudan production and socio-economic aspects. In Medicinal, Culinary and Aromatic Plants in the Near East. Food and Agriculture Organization of The United Nations, Cairo, 1999. Internet reference fao.org/ docrep/x5402e/x5402el2.htm. 

Withers, L.A. (1980). Tissue culture storage for genetic conservation, IBPGR Report. International Bureau of Plant Genetic Resources, Food and Agriculture Organization, Rome, Italy, 91 pp. 

FAOAVHO. 1989. Pesticide residues in food. Report of the 1989 Joint Meeting of the FAO Panel of Experts on Pesticide Residues in Food and the Environment and the WHO Expert Group on Pesticide Residues. Geneva, Switzerland Food and Agricultural Organization of the United Nations and World Health Organization. FAO Plant Production and Protection Paper 100/2, 95-115. 

Food and Agriculture Organization of United Nations and World Health Organization, Summary of Evaluations Performed by the Joint EAO/WHO Expert Committee on Eood Additives (JECFA 1956-2005), International Life Sciences Institnte, Washington, 2006. 

Thorpe J. 1977. Synopsis of biological data on the perch Perea fluviatilis (Litmaeus, 1758) and Perea flavescens (Mitchill, 1814). Rome, Italy Food and Agriculture Organization of the United Nations. FAO Fisheries Synopsis No 113. 138 p. 

FAO (2010). Food and agriculture organization of the United Nations. Greenhouse gas emissions from the dairy sector, http //www.fao.org/docrep/012/k7930e/k7930e00. 

Food and Agriculture Organization of the United Nations, World Health Organization (FAO (1995). Report of FAO technical consultation on food allergens. Rome 1995, November, 13-14. 

Rice is one of the most important and basic staple foods for about half of the world s population and provides over 20% of the global calorie intake. World rice production is projected to expand by 1.4% per year to 424 million tonnes by 2005, according to the Food and Agricultural Organization (FAO). 

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