Abstract
This chapter provides an overview of the Food and Agriculture Organization (FAO) of the United Nations. A United Nations Conference on Food and Agriculture was convened by President Franklin D. Roosevelt at Hot Springs, Virginia, in May–June 1943. It adopted a final act signed by 44 governments and also a formal declaration, and established an Interim Commission, whose principal task was to formulate a specific plan for a permanent organization and thus to draw up a Constitution. The first session of the FAO Conference was held at Quebec from October 16 to November 1, 1945; on the opening day, 34 States became members of FAO by signing the Constitution, which came into force eight days before the UN Charter. A characteristic feature of FAO may be found in the large number of bodies established either by Conference or Council resolutions under Art. VI or by conventions or agreements drawn up under Art. XIV of the Constitution. These statutory bodies have made important contributions to regional cooperation in many fields and have also influenced global programming.
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