The Food and Agriculture Organization FAO

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. 

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). 

In September 1999, the United Nations World Health Organization (WHO) and the Food and Agriculture Organization (FAO) Joint Meeting on Pesticide Residues (JMPR) established an acute reference dose (RfD) of 0.1 mg/kg bw and a chronic RfD, or acceptable daily intake (ADI), of 0.01 mg/kg bw/day. (See FAO/WHO Report 153, Pesticide Residues in Pood, Section 4.7, Chlorpyrifos, 1999.)... 

Although the US is one of the few countries to have a formal system for monitoring adverse reactions from food additives as part of its regulatory structure, other countries also periodically review additives. In addition, the Food and Agriculture Organization (FAO) of the United Nations and the World Health Organization (WHO) also monitors food additives. Since 1956, the Joint FAO/WHO Expert Committee on Food Additives has developed specifications for the purity of additives, evaluated toxicological data, and recommended safe levels of use. 

The Food and Agricultural Organization (FAO) established the following essential ammo acids m the ratios indicated ... 

To protect consumers health, many countries have restricted the use of pesticides by establishing legal directives on maximum residue levels (MRLs) to control their levels in food (28). These MRLs sometimes cause conflicts, because residue levels acceptable in one country may be unacceptable in others. This problem has revealed the need to harmonize the different MRLs, which have been dealt with mainly by two international organizations, the European Union (EU) at the European Level, and the Codex Alimentarius Commision of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) (28,29). 

In 1961/62 the Food and Agriculture Organization (FAO) and the World Health Organization (WHO) established the Joint FAO/WHO Codex Alimentarius Commission (CAC) to elaborate international food standards and codes of practice for questions related to food. Questions concerning contaminants were dealt with, partly by the Commodity Committees and partly in the Codex Committee for Food Additives and Contaminants (CCFAC). The Codex Alimentarius system concerning contaminants is described in section 12.2. 

Foods and Veterinary Medicine The FDA s Center for Food Safety and Applied Nutrition (CFSAN) and Center for Veterinary Medicine (CVM) actively participate in the development of international standards by the Codex Alimentarius Commission (Codex). Codex is an international organization formed in 1962 to facilitate world trade in foods and to promote consumer protection. It is a subsidiary of two United Nations components, the Food and Agriculture Organization (FAO) and the WHO. Codex standards cover food commodity standards (similar to FDA standards of identity), food additives, food contaminants, and residues of veterinary drugs in food. FDA officials chair two Codex committees, the Food Hygiene Committee and the Residues of Veterinary Drugs in Foods Committee, and participate in many others. 

As a crop plant, the Jerusalem artichoke has languished behind most traditional crop species. Its production worldwide is not considered sufficient to be monitored by the Food and Agriculture Organization (FAO) in its annual production statistics of agricultural crops. Lack of production in the past is in part due to the fact that uses for the crop could be readily fulfilled by other species. As indicated, however, periodic surges in production have been common. For example, during, and for a period after, the Second World War production of Jerusalem artichoke increased in Europe,... 

The average per capita consumption of food colors is about 50 mg per day. Food colors have been suspect as additives for many years, resulting in many deletions from the approved list. An example is the removal of FD C red no. 2 or amaranth in 1976. In the United States, it was replaced by FD C red no. 40. The removal from the approved list was based on the observation of reproductive problems in test animals that consumed amaranth at levels close to the ADI. As a consequence, the Food and Agriculture Organization (FAO)/World Health Organization (WHO) reduced the ADI to 0.75 mg/kg body weight from 1.5 mg/kg. Other countries, including Canada, have not delisted amaranth. 

Pesticide management is an activity carried out within the overall framework of the plant protection service of the Food and Agricultural Organization (FAO). It is designed to work together with member countries as a partner to introduce... 

A range of other organizations support prudent use of pharmaceutical agents and facilitate the international harmonization of veterinary medicine within our global environment. Many of theses represent joint ventures with the WHO, the Food and Agriculture Organization (FAO), and the Joint FAO/WHO Food Standards Program (Codex). 

The Codex Alimentarius Commission (Codex) was established in the 1960s by the Food and Agriculture Organization (FAO) and the World... 

Copper Chlorophyll. Current efforts to improve the green color of processed foods include the use of copper complexes of chlorophyll derivatives. Copper complexes of pheophytin and pheophorbide are available commercially under the names copper chlorophyll and copper chlorophyllin, respectively. Their use in canned foods, soups, candy, and dairy products is permitted in most European countries under regulatory control of the European Economic Community (47). The Food and Agriculture Organization (FAO) of the United Nations (48) has certified their safe use in foods provided that no more than 200 ppm of free ionizable copper is present. Use of copper-containing chlorophyll derivatives in foods is not allowed in the United States under the Color Additive Amendment to the Food, Drug, and Cosmetic Act of 1938. 

In a comprehensive report on worldwide studies of micronutrients and the nutrient status of soils, prepared for the Food and Agriculture Organization (FAO) (Rome, Italy) and the Institute of Soil Science (Finland), Sillanpaa (1982) described the status of AAO-extractable Mo determinations. On a worldwide basis, determinations of AAO-extractable Mo have not been found to give a sufficiently reliable index of Mo availability to plants. 

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