FSSAI TO / AD (Technical) Mock Test - 2 - Agriculture Exams MCQ

Given:

The ratio of the present age of Annu and Raj = 4 : 5

Then after 8 years ratio of their age = 5 : 6

Calculation:

Let be assume the present age of Annu and Raj is 4x and 5x respectively

⇒ (4x + 8)/(5x + 8) = 5/6

⇒ 24x + 48 = 25x + 40

⇒ x = 8

⇒ The age of Annu = 4x = 4 × 8 = 32

⇒ The age of Raj = 5x = 5 × 8 = 40

∴ The required result will be 32 years, and 40 years respectively.

There are four different types of calculation operators in excel: arithmetic, comparison, text concatenation, and reference.

To perform basic mathematical operations such as addition, subtraction, or multiplication-or to combine numbers-and produce numeric results the arithmetic operators are used.

When two values are compared by using comparison operators (=, <, >, …), the result is a logical value either TRUE or FALSE.

The ampersand (&) is used to join, or concatenate, one or more text strings to produce a single piece of text.

Path is a free of cost repair of software bug available at Internet.

Key Points

• A patch is a set of changes to a computer program or its supporting data designed to update, fix, or improve it. 
• This includes fixing security vulnerabilities and other bugs, with such patches usually being called bug fixes. 
• Patches are often written to improve the functionality, usability, or performance of a program.

The logic follows here is:

It is given that Rahul has 48% marks in 10th, an age of 28 years, and work experience of 5 years.

It is clearly mentioned in the criteria that 10^th marks should be greater than 50% for job P and greater than 60% for job Q. Rahul got 48% marks in 10^th.

Therefore, Rahul, neither qualifies for job P nor for job Q.

Hence, the correct answer is "Neither P nor Q".

The correct answer is ENIAC.

Key Points

• The first computer with no mechanical parts created by JW Mauchly and J Presper Eckert in 1943 was called the ENIAC.
• ENIAC stands for Electronic Numerical Integrator and Computer.
• It was the first general-purpose electronic digital computer, and it was used for a variety of purposes, including ballistics calculations, weather forecasting, and nuclear weapons research.
• The ENIAC was a huge machine, weighing 30 tons and taking up 1,800 square feet of space.
• It had 17,468 vacuum tubes, 7,200 crystal diodes, and 1,500 relays. It could perform 5,000 additions per second, which was a huge improvement over previous computers.
• The ENIAC was a major breakthrough in the development of computers, and it paved the way for the development of modern computers.

Additional Information

Here are some additional details about the ENIAC:

• It was built at the University of Pennsylvania's Moore School of Electrical Engineering.
• It was completed in 1945.
• It was decommissioned in 1955.
• It is now on display at the Smithsonian National Museum of American History in Washington, D.C.

The correct answer is Align center.

Key Points

• Alignment is how the text in the document shows up to the user.
• By default, Excel provides left alignment of the text. But you can change the alignment format.
• For center alignment, place the cursor anywhere in the text and use the shortcut Ctrl + E. Hence option 4 is correct.
• To go back to the default alignment or left-align, place the cursor in the text and use Ctrl + L shortcut. Left alignment allows the user to align the text to the left margin of the page.

Additional Information

• Use Ctrl + R shortcut for the right alignment. Right alignment allows the user to align text to the right margin of the page.
• Justify text allows the user to align the text to both the margins of the document or page.

According to the information given in the question, we can draw the following diagram.

AC = 40 km
BC = 30 km
AB = AC - BC
AB = 40 - 30
AB = 10 km
Ravi is 10 km away from his starting point.
Hence, the correct answer is "10 km".

Quality assurance is part of quality management focussed on providing confidence that quality requirements will be fulfilled.

Additional Information

• Quality Assurance is a set of activities for ensuring quality in the processes by which products are developed.
• Quality Assurance is a proactive quality process that aims to prevent defects in the process used to make the product.
• The goal is to improve development and test processes to reduce defects when the product is being developed.
• Quality Assurance establishes good quality management systems and the assessment of its adequacy and conformance audits of the system.
• An example of quality assurance is Food Safety Management System like HACCP, GMP, GHP, etc.

The correct answer is the Killing of the organisms with spores except for extremely heat-resistant spores.

Commercial sterilization means Killing the organisms with spores except for extremely heat-resistant spores.

Example: c.boutilinum, Bacillus licheniformis, Bacillus amyloliquefaciens.

Key Points

• Commercial sterilization is termed as destroying all pathogens i.e. food spoilage organisms that grow on food under normal storage and handling conditions. 
•  Heating the food article at 121 ºC for 15 minutes.
•  Usually done in autoclave or sterilizer.

Important Points

•  Lethality: outcome of commercial sterilization.
•  Lethality depends on spore count, heat resistance of microbial spore, time and temperature.

Black smudge is caused by Pseudomonas nigrifaciens in mildly salted butter.

Key Points 

• The butter to which salt is added is known as salted butter.
• A bacterium producing a deep blue pigment was isolated from Narragansett Bay, Rhode Island, and identified as Pseudomonas nigrifaciens.
• Pseudomonas species are Gram-negative. 
• The genus Pseudomonas contains more than 140 species, most of which are saprophytic.
• The organic and inorganic requirements were determined for growth and pigment production by Pseudomonas nigrifaciens.
• An organism causing a reddish-brown discoloration on the surface of mildly salted butter.
• Pseudomonas nigrifaciens in mildly salted butter may cause black smudge.

Additional Information

• The temperature of commercial cold storage of butter ranges from -23 to -29⁰C. Also higher the temperature, the greater the shrinkage and vice versa.

• Salted butter made from sweet, unripened cream, or from sour cream, neutralized and pasteurized, keeps better from the standpoint of the absence of flavor deterioration due to chemical causes, than salted butter made from the same cream ripened to a full flavor and aroma.

Following are criteria for recognition of Auditing agencies:

1. They should be a legal entity in India.
2. They should have a minimum of 3 qualified auditors.
3. Should have valid accreditation against ISO/IEC.
4. It is desirable to have indemnity insurance.

Additional InformationObjectives of Food Safety Audits

• Strengthen food surveillance system.
• Encourage self-compliance.
• Reduce the gap between regulator-led enforcement and field-level non-compliance.
• Develop a self-sustaining ecosystem for ensuring compliance of FBOs.

The correct answer is Rickets.

Key Points

• ​Vitamin D is also known as Cholecalciferol.
  • It is a fat-soluble vitamin.
  • The deficiency of Vitamin D leads to Rickets and osteomalacia.
  • Sources:- Eggs, liver, certain fish species such as sardines, certain mushroom species such as shiitake

Additional Information

• Vitamin A is also known as Retinol.
  • It is a fat-soluble vitamin.
  • The deficiency of Vitamin A leads to Night Blindness, Hyperkeratosis, Keratomalacia, etc.
  • Sources:- Fish, liver, dairy products, orange, ripe yellow fruits, leafy vegetables, carrots, pumpkin, squash, spinach.
  • Carrots are a good source of Vitamin A in the form of beta carotene.
• ​Vitamin C is also known as ascorbic acid.
  • It is a water-soluble vitamin.
  • Vitamin C deficiency leads to Scurvy disease.
  • sources:- Citrus fruits such as orange, kiwi, lemon, and vegetables such as broccoli, cauliflower, Brussel sprouts, and capsicums.
  • Oranges contain 53 mg of vitamin C per 100 grams
• Vitamin E is also known as Tocopherols.
  • The deficiency of Vitamin E leads to mild hemolytic anemia in newborn infants, Reproductive Sterility in adults.
  • Sources:- Many fruits and vegetables, nuts and seeds, and seed oils.
• Vitamin k is also known as Phylloquinone.
  • It is a fat-soluble vitamin.
  • The deficiency of Vitamin K leads to Bleeding diathesis.
  • Sources:- Many fruits and vegetables, nuts and seeds, and seed oils.
• Vitamin B is a water-soluble vitamin
  • The deficiency of Vitamin B leads to Beri Beri.
  • Sources:- Pork, wholemeal grains, brown rice, vegetables, potatoes, liver, eggs.

The correct answer is All of the above.

Quality standards for 4 more spices:

• The Codex Committee on Spices and Culinary Herbs (CCSCH) has finalized and recommended quality standards for four spices; cloves, oregano, basil, and ginger.
• The committee forwarded these four new standards to the Codex Alimentarius Commission (CAC) for adoption.

About CAC:

• Formed in 2013, CCSCH is the youngest of the Codex Commodity Committees.
• The Committee is Chaired by India and Spices Board India is its Secretariat.
• This committee is mandated to elaborate worldwide, science-based quality standards for spices and culinary herbs, in accordance with the Codex principles of consumer protection and fair trade practices.
• Set up in 1963, the Codex Alimentarius Commission (CAC) is an intergovernmental body established jointly by the UN’s Food and Agriculture Organisation (FAO) and the World Health Organization (WHO), within the framework of the Joint Food Standards Programme to protect the health of consumers and ensure fair practices in the food trade.

FMCG stands for Fast-Moving Consumer Goods.

Additional Information

FMCG:

1. These goods refer to the products that are sold quickly and generally non-durable.

2. It is also known as Consumer Packaged Goods (CPG).

3. FMGC products have a short life and are generally replaced or sold over a short period usually within a few days, a few weeks, and a few months.

4. Although the profit margin in FMGC products is comparatively low but

they are generally sold in large quantity thus, the cumulative profit is good.

5. Examples of FMCG products are soft drinks, processed foods, cosmetics like lip balm, eyeliner, deodorants, soaps, etc.

TOP FMCG Companies of INDIA:

1. Hindustan Unilever

2. Amul

3. Pidilite Industries

4. Dabur India Ltd.

5. Emami

6. Britannia etc

Important PointsFast-moving consumer goods (FMCG) sector is an important contributor to India’s GDP growth. Currently, the FMCG industry is the fourth largest sector in the Indian

economy and provides employment to around 3 million people

In the Kjeldahl method of nitrogen estimation, the indicator comprises Methyl red + Methylene blue.

Key Points

• This method was specifically developed for determining the nitrogen contents in organic and inorganic substances.
• The principle behind this method was strong acid helps in the digestion of food so that it releases nitrogen which can be determined by a suitable titration technique.
• One of the most used indicator solutions is the Tashiro indicator, added to the boric acid solution.

Important Points

• This method measures only nitrogen bound to organic components (proteins, amino acids, nucleic acids) and ammonium in the sample.
• This method is not suitable for compounds containing nitrogen in azo and nitro groups or in rings (quinoline, pyridine, nitrate, and nitrite, etc).

 Additional information

• Dumas method is another method used to estimate nitrogen content in an organic matrix.
• The Pregl-Dumas method for the estimation of nitrogen has been modified to make it suitable for the rapid performance of a number of analyses in series.

For obtaining the food import license, the applicant/ prospective Importer requires a valid Import Export Code (IE code) issued by the Directorate General of Foreign Trade (DGFT) also Be issued by the concerned Licensing Authority within a period of 60 days from the date of issue of an application ID number which is generated after successful.Key Points

• Under the Food Safety and Standard Act, 2006 every Food Business Operator is required to take License/Registration to commence Food Business.

• FSSAI has its own Food Licensing and Registration System (FLRS) which is an online system developed based on the requirements laid down under Food Safety and Standards  (Licensing and Registration of Food Business) Regulation, 2011. 

• FLRS facilities across the country to apply for license certificates online and allow them to track their application through various stages of processing.

Important Points Steps for obtaining the Import license:

1. Sign in/Login in FLRS https://foodlicensing.fssai.gov.in.

2. Click on apply for a new license, Accept the declaration/undertaking.

3. Select the state and then select the kind of business (imports).

4. Enter the name of the country and address of the premises.

5. Enter IE code and first three characters of importer's name.

6. In form 'B' finish the details of the Registered office, person in charge of operations, person comply with conditions of license & contact details.

7. Upload scan copy of relevant documents.

8. Pay fee online (Central License)

9. Upload duly signed copy of Form 'B'.

10. Security of documents by DO.

11. Generation of application ID number.

12. Issuance of Import License.

During Sampling, Food Safety Officer will divide the food product into four parts.

Key Points

• Food sampling: 
  • ​The process in which a small portion of food is drawn for testing and analysis.
  • With the analysis report, the quality and nature of the whole specimen were predicted.

Important Points

• The food samples were divided into four parts:
  • One part is sent to the food analyst for analysis.
  • The second and third part of the sample is sent to the Designated Officer (DO).
  • If requested by Food Business Operator, the fourth part is sent to an Accredited laboratory under intimation to DO.

Additional Information 

• The safety and standards of the food products were analyzed during food sampling.
• Safety refers to the ingredients and additives used in food products being safe and free from contamination/adulteration.
• Standards refer to the regulations of ingredients and additives;  whether they were utilized in the permitted level in a food product. 

Mycobacterium is used to absorb ethylene from storage chamber.

Key Points

• Ethylene gas (C2H4) is an odorless, colorless gas that exists in nature.
• It is triggered at maturity in climacteric fruits.
• Ethylene, also known as the ‘death or ripening hormone’ plays a regulatory role in many processes of plant growth, development and eventually death.

Important Points

• Fruits are either ethylene producers or absorbers.
• Apples, bananas, melons, pears and peaches are ethylene producers.
• Tomatoes are moderate ethylene producers.
• Broccoli, cabbage, cauliflower, etc., are ethylene sensitive.

The first Principle of HACCP is to conduct a hazard analysis.

Additional Information

HACCP or Hazard Analysis Critical Control Point

• ​HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement, and handling, to manufacturing, distribution, and consumption of the finished product.
• HACCP is one of the major tools for Critical Control Point systems.
• It is an approach to food manufacture and storage in which raw materials and each individual step in a process are considered in detail and evaluated for their potential to contribute to the development of pathogenic microorganisms or other food hazards.

Seven steps of HACCP 

1. Perform a hazard analysis
2. Determine Critical Control Points (CCPs)
3. Set critical limits 
4. Establish a monitoring system 
5. Establish corrective actions
6. Establish verification procedures   
7. Establish record-keeping procedures

The correct answer is 1986.

Key Points

• Spices Board Act 1986
  • ​It is an act to provide for the constitution of a Board for the development of export of spices and for the control of cardamom industry including the control of cultivation of cardamom and matters connected therewith.
  • Spices Board was constituted in 1987 under Spices Board Act 1986 with the responsibility of production and development of cardamom and export promotion of 52 spices.
  • The headquarters of the Spices Board is in Kochi, Kerala.
  • The main function of the Spices Board:
  1. Research, Development, and Regulation of domestic marketing of Small and Large Cardamom.
  2. Post-harvest improvement of all spices.
  3. Development of spices in the North East.
  4. Regulation of quality of spices for exports through its quality evaluation services.
  • This board is one of the five commodity boards functioning under the Ministry of Commerce and Industry. The other four commodity boards being coffee, rubber, tea, and tobacco.

NNRL stands for National Reference Laboratories.

Key Points 

National Reference Laboratories:

• FSSAI has recognized the National Reference Laboratory (NRL) to set up a country-wide standard for routine procedures, validation of such standard procedure/testing methods, development of new methods, and ensuring proficiency in testing across the food laboratories with special reference to the risks or food categories.
• Either a primary food laboratory or a referral food laboratory can be considered for declaration as an NRL.
• Presently there are 12 NRLs and 2 ANRLs.
• Once operationalized, all the NRLs would be brought into a single umbrella called the Network of NRLs (NNRLs) forming another subset of higher tier laboratories.

Additional Information

National Reference Laboratory is a Reference Food Laboratory that carries out the following functions:

• To be a resource center for the provision of information for certified reference materials and reference materials
• To develop standards for routine testing procedures and reliable testing methods
• To provide technical support in the area of competence
• Evaluate the performance of other notified laboratories
• Coordinate exchange of information amongst notified food laboratories
• Collaborate for data generation among the network of notified food laboratories and referral food laboratories and collate the data related to their specific domain

Food Safety Mitra Scheme (FSM):

• FSSAI has launched Food Safety Mitra Scheme (FSM) in the year 2019 to assist Food Business operators in obtaining licensing/registration and related matters.
• FSM is certified by FSSAl after successful completion of training and assessment.

Food Safety Compliance System (FoSCoS):

FoSCoS is an enhanced version of the Food Licensing and Registration System  (FLRS) which was launched in 2012 for issuance of pan-India FSSAI Licenses and Registration.

Hence options 1 and 2 both are correct.

Additional Information

• On October 19, 2020, the Food Safety and Standards Authority of India (FSSAI) announced that Food Safety Compliance System called (FoSCoS) is to become operational from November 1, 2020.
• Currently, FoSCoS is operational in nine states and union territories such as Delhi, Tamil Nadu, Odisha, Gujarat, Manipur, Goa, Puducherry, and Ladakh.
• From November 1, 2020, FSSAI is to extend FoSCoS to the entire country.
• The FoSCoS is to replace the existing Food Licensing and Registration System (FLRS).
• FoSCoS is a cloud-based and new food safety compliance online platform.
• It will act as a one-point stop for all engagement of food business operators.

The process in which a specially designed hermetic centrifuge is used to separate bacteria and especially the spores formed by specific bacteria strains, from milk is known as Bactofugation.

Key Points

Bactofugation: 

• Bactofugation is a centrifugal process for removing spores of microorganisms from milk, especially when it is destined for cheese making.
• Other microorganisms may be removed in bactofugation.

The objectives of bactofugation are as follows:

• To improve the hygienic quality of milk.
• To avoid heat resistant bacteria without resorting to excessive heating
• To ensure an exceptionally high degree of bacteriological purity in milk.

Important Points

Bactofugation process:

1. Clarified and standardized milk is pumped into a plate heat exchanger, where it is heated to a temperature of 60-75°C.
2. The centrifugal acceleration is increased to 10,000g. The slurry of bacteria is discharged continuously through nozzles due to their greater specific weight.
3. The bactofugate stream is UHT processed (130 -140°C for 3-4 seconds) and remixed in the normal stream.
4. The sterilized bactofugate is re-chilled in the plate heat exchanger and can be added back to the de-aerated milk.
5. Continuous recycling of the sterilized bacterial concentrate into the milk avoids losses of products. There are many other applications are butter oil separation, high fat cream, and other non-dairy applications.

Additional InformationPasteurization:

• It is the process by which heat is applied to food and beverages to kill pathogens and extend shelf life, the heat is below the boiling point of water (100 °C or 212 °F).
• While pasteurization kills or inactivates many microorganisms, it is not a form of sterilization, because bacterial spores are not destroyed.
• Pasteurization extends shelf life via heat inactivation of enzymes that spoil food.
• Pasteurization may be applied to both packaged and unpackaged solids and liquids. Examples of commonly pasteurized products include: Beer, Canned goods, Eggs, Milk, Wine, Vinegar, syrup, etc

Aseptic Packaging: 

• It is the filling of sterile containers with a commercially sterile product under aseptic conditions and then hermetically (strict airtight condition) sealing the product so that reinfection is prevented. 
• Packaging of Pre-sterilized and sterile products- Milk and dairy products, puddings, desserts, fruits, and vegetables. 
• Packaging of non-sterile products to avoid infection by microorganisms- Fermented dairy products like yogurt.

Sterilization:

• Sterilization prior to filling in the container, as accomplished in aseptic processing, requires relatively short heating periods.
• This sterilization process is usually accomplished by heating the product rapidly to 130–145 °C, holding it for an appropriate time, then rapidly cooling the product.
• The specific product will determine the actual combination of temperature and time required for sterilization.

Meat Food Products Order 1973 was promoted under the act Essential Commodities Act, 1955.

Meat Food Products Order (MFPO)

1. Meat Food Products Order, 1973 (MFPO) provides for sanitary and other requirements, limits of heavy metals, preservatives, insecticides, residue, etc., for meat food products.

2. This order was being implemented by the Ministry of Rural Development in the Ministry of Rural Area & Employment.

3. As of 31st March 1998, there were 128 licenses issued under MFPO 1973.

4. As per the recent amendment to the Allocation of Business, the Ministry of Agriculture (Deptt. of Agriculture & Cooperation) would now be the Administrative Ministry for this Order.

Additional InformationRight to Food Act.

1. National Food Security Act, 2013 is known as the Right to Food Act.

2. It aims to provide subsidized food grains.

3. Under this act up to 75% of the rural population and 50% of the urban population will be covered under the Targeted Public Distribution System.

4. It was introduced by the UPA II government headed by PM Manmohan Singh.

The correct answer is 'D'.

Key Points

The major organic acids used as food preservatives include:

• Sorbic acid
• Benzoic acid
• Acetic acid
• Propionic acids
• Citric acid
• Formic acid
• Lactic acid

Sorbic acid retards or slows down the growth of yeast and molds. Thus, sorbic acid is widely used to inhibit the growth of yeast and molds in processed cheese, fruit juices, wine, and some baked goods like pastries.

Thus, the correct answer is: "Sorbic acid".

Additional Information

• Sorbic acid is used as a preservative in various foods, including processed cheese, wine, fruit juices, some baked goods, pickles, fresh fruits and vegetables, some meat and fish products. 
• It is used in various meat products.

High-density lipoprotein (HDL) is considered “good cholesterol”.

Cholesterol:

Cholesterol is a type of fat found in our blood. More cholesterol in our body means that it can float around in the blood and can clog the blood vessels which can cause cardiac arrest.

ICDS (Integrated Child Development Services) is a Food Security program and Schemes in India.

Key Points

• Flagship program for early childhood care and development.
• Launched on 2nd October 1975.
• Now governed by provisions of the National Food Security Act (2013).
• Target beneficiaries: Children between 6 months to 6 years, Pregnant Women & Lactating mothers
• ICDS scheme offers a package of six services including supplementary nutrition and nutrition and health education.
• The scheme is jointly administered by the Ministry of Women and Child Development (three services) and the Ministry of Health & Family Welfare (three services).
• Under the National Food Security Act (2013), the supplementary nutrition provisions are entitled to every pregnant woman and lactating mother till six months after childbirth; and for every child in the age group of 6 months to 6 years (including those suffering from malnutrition) for three hundred days in a year.

Additional Information

Clean Street Food Hub:

• Every state has its own famous /unique food street which showcases its local and regional cuisines and is famous locally as well as tourist attraction points.
• To upgrade existing food streets across the country and provide a safe and hygienic local eating experience, FSSAI with the support of state government bodies has framed benchmarks for basic hygiene and sanitary requirements for upgrading the existing infrastructures of food streets across the country.
• FSSAI will duly recognize and certify those Food Hubs that comply with these standards and benchmarks, and such certification would help to create consumer trust.

Eat Right India:

• The Eat Right India Movement is an initiative of the Government of India and the Food Safety and Standards Authority of India (FSSAI).
• The Eat Right India Movement was launched in the year 2018.
• The tagline of Eat Right India Movement is "Sahi Bhojan, Behtar Jeevan".
• The Eat Right India Movement is aligned with the National Health Policy 2017.

RUCO:

• RUCO stands for Repurpose Used Cooking Oil 
• It is an ecosystem to facilitate the collection and modification of used cooking oil to biodiesel. 
• This initiative is launched by FSSAI.
• To diverse used cooking oil from the food value chain and curb current illegal procedures.
• RUCO helps promote a shift towards a circular economy model with health, environmental and economic benefits. 

IUU fishing stands for Illegal, Unreported, and Unregulated.

Additional Information

Illegal, Unreported, and Unregulated fishing:

Illegal, unreported, and unregulated fishing activities violate both national and international fishing regulations.

IUU fishing is a global problem that threatens ocean ecosystems and sustainable fisheries.

illegal fishing refers to fishing activities conducted in contravention of applicable laws and regulations, including those laws and rules adopted at the regional and

international level.

Unreported fishing refers to fishing activities that are not reported or are misreported to relevant authorities in contravention of national laws and regulations or reporting

procedures of a relevant regional fisheries management organization.

Unregulated fishing occurs in areas or for fish stocks for which there are no applicable conservation or management measures and where such fishing activities are

conducted in a manner inconsistent with State responsibilities for the conservation of living marine resources under international law. 

Reference:

https://www.fisheries.noaa.gov/insight/understanding-illegal-unreported-and-unregulated-fishing

The correct answer is Food and Agriculture Organisation (FAO).

Key Points

•  The Codex Alimentarius is a collection of international food standards, codes of practice, guidelines, and recommendations developed by the Codex Alimentarius Commission (CAC) to protect the consumers' health and ensure fair practices in the food trade.
  • It is responsible for setting international standards for safety and hygiene.
• The Codex Alimentarius Commission was established in 1963 by the Food and Agriculture Organization of the United Nations (FAO).
  • It was joined by the World Health Organization (WHO) in 1962.
•  Currently, It has more than 180 member countries and more than 200 intergovernmental and international non-governmental organizations as observers. 

Additional Information

World Trade Organization:

• The World Trade Organization is an intergovernmental organization that regulates and facilitates international trade between nations.
• Governments use the organization to establish, revise, and enforce the rules that govern international trade.
• It was established by a multilateral treaty of 23 countries in 1947 after World War II.