Food Science Acronyms Alphabet I

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Food Science Alphabet – I

S. No	Acronym	Full Form	Short Explanation	Practical Example
I001	ISO	International Organization for Standardization	Develops global standards for food quality, safety, and testing.	ISO 22000 defines food safety management systems.
I002	IR	Infrared Radiation	Electromagnetic radiation used for drying, heating, or analysis.	Used for moisture determination in grains.
I003	ICMSF	International Commission on Microbiological Specifications for Foods	Provides guidance on microbial limits in foods.	Sets microbiological standards for dairy and meats.
I004	IDF	International Dairy Federation	Develops standards for dairy quality, safety, and analysis.	Sets specifications for milk testing worldwide.
I005	ICP-MS	Inductively Coupled Plasma Mass Spectrometry	Analytical technique to detect trace metals and elements in food.	Used to monitor heavy metal contamination.
I006	IPM	Integrated Pest Management	Sustainable method combining biological and chemical controls.	Used to manage insects in grain storage.
I007	IQF	Individually Quick Frozen	Method to freeze individual pieces of food rapidly.	Used for frozen fruits and vegetables.
I008	IRMS	Isotope Ratio Mass Spectrometry	Determines origin and authenticity through isotope ratios.	Used in honey and wine authenticity testing.
I009	IFT	Institute of Food Technologists	Professional organization advancing food science and technology.	Hosts global food science conferences.
I010	ILSI	International Life Sciences Institute	Promotes public health through science-based research.	Supports nutritional and food safety studies.
I011	IBR	In-Bonded Room	Controlled storage area for food imports awaiting clearance.	Used in customs warehouses.
I012	IP	Intellectual Property	Legal protection for innovations in food technology.	Patented fermentation methods.
I013	IBC	Intermediate Bulk Container	Large reusable storage for food liquids or powders.	Used for transporting cooking oil.
I014	ICM	Integrated Crop Management	Combines sustainable farming practices for better yields.	Used to improve raw food supply quality.
I015	IFS	International Featured Standards	Ensures food safety and quality in manufacturing.	Required by major retail suppliers.
I016	IFSAC	Interagency Food Safety Analytics Collaboration	U.S. agency partnership for tracking foodborne illnesses.	Assesses outbreak data from CDC, FDA, USDA.
I017	IFTPS	Institute for Thermal Processing Specialists	Promotes safe thermal processing practices.	Provides training on retort sterilization.
I018	IRR	Internal Rate of Return	Financial metric assessing profitability of food projects.	Used for investment in food processing plants.
I019	IC	Ion Chromatography	Analytical method to separate ions and polar molecules.	Used for water and additive analysis.
I020	IVD	In Vitro Digestion	Simulates human digestion to test nutrient release.	Used in evaluating fortified foods.
I021	IUPAC	International Union of Pure and Applied Chemistry	Defines global standards for chemical nomenclature.	Used for naming food additives.
I022	IU	International Unit	Measurement for vitamins, hormones, and enzymes.	Used in labeling vitamin supplements.
I023	IFST	Institute of Food Science and Technology	UK professional body promoting food science education.	Accredits food technologists.
I024	IMDG	International Maritime Dangerous Goods	Code regulating sea transport of hazardous food chemicals.	Ensures safe transport of additives.
I025	INS	International Numbering System	Identifies food additives with numeric codes.	INS 330 refers to citric acid.
I026	IPPC	International Plant Protection Convention	Protects plant resources from pests and diseases.	Regulates import/export of raw foods.
I027	ISO 22000	International Standard for Food Safety Management	Framework for managing food safety hazards.	Adopted by food manufacturers globally.
I028	IBA	Indole-3-Butyric Acid	Plant hormone stimulating root growth.	Used in hydroponic food production.
I029	IFTPS	Institute for Thermal Processing Specialists	Organization dedicated to food sterilization standards.	Used in retort process certification.
I030	IOM	Institute of Medicine	Provides nutritional recommendations and dietary guidelines.	Defines daily vitamin intake standards.
I031	ICR	Internal Control Record	System for maintaining traceability in food processing.	Used for audit trails in HACCP.
I032	IMS	International Milk Standards	Ensure consistency and safety in dairy processing.	Regulates milk quality worldwide.
I033	INCP	International Nutrition Classification Program	Categorizes global nutrition data.	Used in public health nutrition surveys.
I034	ISO 9001	Quality Management Standard	Defines process-based approach to ensure consistent quality.	Used in certified food factories.
I035	ISI	Indian Standards Institute	Develops national food and safety standards in India.	Marked products show compliance with BIS.
I036	ISF	Insulin Sensitivity Factor	Indicates body’s response to insulin intake.	Used in nutrition research for diabetics.
I037	ISA	International Sweeteners Association	Represents global sweetener manufacturers.	Provides safety research for sugar substitutes.
I038	IV	Intravenous	Refers to nutrient delivery directly into the bloodstream.	Used in clinical nutrition therapy.
I039	IT	Information Technology	Used in automation and data management in food industry.	ERP systems for supply chain control.
I040	IBD	Inflammatory Bowel Disease	Affects nutrient absorption and food tolerances.	Studied in nutrition science.
I041	ICAR	Indian Council of Agricultural Research	Governing body for agricultural and food research in India.	Develops high-yield crop varieties.
I042	ILO	International Labour Organization	Promotes safe working conditions in food industries.	Sets hygiene and labor standards.
I043	IAP	International Association for Plant	Promotes global cooperation in plant sciences.	Research includes food-producing plants.
I044	INQ	Index of Nutritional Quality	Ratio measuring nutrient density per calorie.	Used in dietary evaluations.
I045	ISO 14001	Environmental Management System	Standard ensuring eco-friendly food production.	Used in sustainable farming certifications.
I046	IFTEX	International Food Technology Expo	Trade exhibition for food science innovations.	Showcases new processing technologies.
I047	IED	Integrated Environmental Design	Method for reducing environmental impacts in food plants.	Used in sustainable packaging factories.
I048	IRI	Infrared Imaging	Technology used to monitor temperature and quality.	Used in baking and drying control.
I049	IMC	Integrated Management Chain	Manages quality and safety from raw materials to consumer.	Applied in large-scale food companies.
I050	IET	Institute of Engineering and Technology	Supports technological advancements in food machinery.	Develops automated processing systems.
I051	IFPRI	International Food Policy Research Institute	Conducts research on global food security and nutrition.	Guides food policy in developing countries.
I052	IAEA	International Atomic Energy Agency	Promotes safe use of radiation in food preservation.	Supports irradiation safety guidelines.
I053	IPHT	Institute of Post-Harvest Technology	Research center improving food storage and processing.	Works on grain drying techniques.
I054	ILS	Ion-Linked Sensor	Detects ion concentration changes in foods.	Used in salt and mineral monitoring.
I055	IDA	Iron Deficiency Anemia	Nutritional disorder caused by lack of iron.	Managed by food fortification programs.
I056	IFOS	International Fish Oil Standards	Certifies purity and quality of fish oil supplements.	Used in nutraceutical testing.
I057	IMViC	Indole, Methyl Red, Voges-Proskauer, Citrate	Series of biochemical tests for bacterial identification.	Used in food microbiology labs.
I058	IPC	In-Process Control	Ensures quality during manufacturing processes.	Used in beverage bottling plants.
I059	ISM	International Safety Management	System ensuring operational food safety.	Used in transport of perishable goods.
I060	IPQC	In-Process Quality Control	Monitors production quality in real-time.	Ensures consistency in packaged foods.
I061	IRD	Infrared Drying	Drying technique preserving color and nutrients.	Used for fruit dehydration.
I062	IGT	Impaired Glucose Tolerance	Condition evaluated in nutrition and metabolism studies.	Influences dietary recommendations.
I063	IPCS	International Program on Chemical Safety	WHO program ensuring food chemical safety.	Sets ADI for food additives.
I064	IBS	Irritable Bowel Syndrome	Disorder affecting digestion and food tolerance.	Diet therapy includes low-FODMAP diets.
I065	IFAP	International Federation of Agricultural Producers	Represents farmers’ interests in global food policy.	Advocates sustainable agriculture.
I066	ICH	International Council for Harmonisation	Regulates safety standards for pharmaceuticals and food ingredients.	Used for additive safety testing.
I067	INCI	International Nomenclature of Cosmetic Ingredients	Identifies food-derived ingredients used in cosmetics.	Lists plant extracts from edible sources.
I068	IFCC	International Federation of Clinical Chemistry	Sets analytical standards relevant to food nutrition.	Defines enzyme activity methods.
I069	IFTPS	Institute for Thermal Processing Specialists	Global organization advancing safe food sterilization.	Used in retort validation.
I070	IOF	International Olive Foundation	Promotes olive oil research and standards.	Certifies extra virgin olive oil quality.
I071	ISH	In Situ Hybridization	Molecular technique detecting DNA/RNA in samples.	Used in detecting GMOs in food.
I072	ITC	International Trade Centre	Supports trade in food and agricultural goods.	Promotes export of sustainable food products.
I073	ISQ	International Standards for Quality	Ensures standardized testing of foods worldwide.	Used in inter-laboratory certifications.
I074	IVC	In Vitro Culture	Culturing cells or tissues outside living organisms.	Used in producing plant-based foods.
I075	IMD	International Marketing Division	Oversees export and marketing of food products.	Used in multinational corporations.
I076	IEH	Institute for Environmental Health	Provides testing and consultancy in food safety.	Conducts microbial testing for contamination.
I077	ILSA	International Livestock Sustainability Alliance	Focuses on sustainable livestock production.	Ensures eco-friendly meat production.
I078	ICARUS	Integrated Crop Analysis and Reporting Unit System	Software system for crop yield data.	Used in precision agriculture.
I079	IFE	International Food Exhibition	Global event showcasing food innovations.	Features food machinery and packaging.
I080	IPR	Intellectual Property Rights	Protects food process innovations and branding.	Used for trademarking food products.

S. No	Acronym	Full Form	Short Explanation	Practical Example
I081	IONP	Iron Oxide Nanoparticles	Used in food packaging for antimicrobial and preservation effects.	IONP-coated films extend shelf life of fresh produce.
I082	IPC	International Potato Center	Research organization focused on potato and sweet potato development.	IPC develops disease-resistant potato varieties.
I083	IPCC	Intergovernmental Panel on Climate Change	Assesses climate change impacts, relevant to food production systems.	IPCC reports guide sustainable agriculture policies.
I084	IPM	Integrated Pest Management	Eco-friendly pest control strategy combining biological and chemical methods.	IPM reduces pesticide residues in food crops.
I085	IPN	Interpenetrating Polymer Network	Polymer system used in smart food packaging for controlled release.	IPN-based films release antioxidants gradually.
I086	IQC	In-Process Quality Control	Monitoring of production processes to ensure consistent food quality.	IQC checks temperature and pH during pasteurization.
I087	IR	Infrared	A radiation type used in food drying and heating processes.	IR drying improves dehydration of fruits efficiently.
I088	IRGA	Infrared Gas Analyzer	Device measuring CO₂ concentration in food storage or respiration studies.	IRGA monitors respiration rates of stored apples.
I089	IRMS	Isotope Ratio Mass Spectrometry	Technique for authenticity testing and origin verification.	IRMS detects adulteration in honey and wine.
I090	IRR	Irradiation	Process using ionizing radiation to sterilize or preserve food.	IRR eliminates pathogens in spices and grains.
I091	ISO	International Organization for Standardization	Develops global standards including food safety management (ISO 22000).	ISO certification ensures consistent food quality.
I092	ISP	Isolated Soy Protein	Concentrated protein product from soybeans used in food formulations.	ISP improves texture in meat alternatives.
I093	ISR	Induced Systemic Resistance	Plant defense mechanism stimulated by beneficial microbes.	ISR enhances crop resistance against fungal infections.
I094	ISS	Ingredient Safety System	Framework for assessing safety of new food ingredients.	ISS evaluates toxicological data before product launch.
I095	ITI	Institute of Thermal Innovation	Research body developing new thermal food processing technologies.	ITI promotes energy-efficient pasteurization methods.
I096	ITQC	In-Transit Quality Control	Monitoring of perishable food during transportation.	ITQC sensors track temperature of frozen seafood shipments.
I097	ITP	Isothermal Titration Calorimetry	Analytical method to measure binding interactions in food systems.	ITP studies protein-ligand interactions in milk.
I098	IU	International Unit	Standardized measure of vitamin or enzyme activity in foods.	Vitamin D content is often labeled in IU.
I099	IUFoST	International Union of Food Science and Technology	Global organization promoting food science education and innovation.	IUFoST organizes world congresses on food science.
I100	IUPAC	International Union of Pure and Applied Chemistry	Sets standards for chemical nomenclature in food analysis.	IUPAC definitions guide labeling of additives.
I101	IVF	In Vitro Fermentation	Laboratory simulation of digestive fermentation.	IVF evaluates fiber digestibility of food ingredients.
I102	IVPD	In Vitro Protein Digestibility	Measurement of protein bioavailability under simulated digestion.	IVPD helps assess quality of plant proteins.
I103	IVSD	In Vitro Starch Digestibility	Evaluates rate and extent of starch digestion.	IVSD indicates glycemic response of cereal foods.
I104	IW	Intracellular Water	Water contained within cells, crucial for texture.	IW affects crispness in fruits and vegetables.
I105	IWBT	Institute for Wine Biotechnology	Research center studying fermentation and wine quality.	IWBT develops yeast strains improving flavor profiles.
I106	IWC	Ice Water Content	Amount of frozen water in frozen foods.	IWC measurement ensures correct storage of ice cream.
I107	IX	Ion Exchange	Separation process used for purification in food industries.	IX resins remove unwanted ions from sugar syrup.
I108	IYR	International Year of Rice	Global FAO initiative to highlight rice’s importance in food security.	IYR events promoted sustainable rice production.
I109	IYS	International Year of Soils	UN initiative to increase awareness of soil health for food systems.	IYS supported education on soil conservation.
I110	IZ	Inhibition Zone	Area around an antimicrobial agent showing microbial growth suppression.	IZ diameter determines effectiveness of preservatives.
I111	IA	Impact Assessment	Evaluation of the potential consequences of new food regulations.	IA studies precede implementation of food labeling laws.
I112	IAC	International Accreditation Council	Oversees accreditation for food testing laboratories.	IAC certifies labs under ISO 17025.
I113	IAR	Internal Audit Report	Internal documentation ensuring compliance with food safety systems.	IAR helps maintain BRC certification.
I114	IBD	Inflammatory Bowel Disease	Condition studied in relation to diet and gut microbiota.	Research links processed food intake to IBD risk.
I115	ICAR	Indian Council of Agricultural Research	Coordinates agricultural and food research in India.	ICAR supports cereal fortification projects.
I116	ICF	Ice Cream Freezer	Equipment used in continuous production of ice cream.	ICF maintains texture by controlling overrun.
I117	ICMR	Indian Council of Medical Research	Conducts nutrition and dietary health studies.	ICMR issues dietary recommendations for populations.
I118	ICP	Inductively Coupled Plasma	Analytical method to detect trace metals in food.	ICP-MS measures lead content in baby foods.
I119	ICS	Industrial Control System	Automated control systems used in food manufacturing plants.	ICS maintains consistent pasteurization temperatures.
I120	ICT	Information and Communication Technology	Used in digital monitoring of food supply chains.	ICT enables blockchain-based traceability systems.
I121	IDDSI	International Dysphagia Diet Standardisation Initiative	Provides standards for texture-modified foods for dysphagia patients.	IDDSI ensures safe swallowing in hospital diets.
I122	IDRC	International Development Research Centre	Supports research on sustainable food systems.	IDRC funds studies on nutrition security in Africa.
I123	IDT	Initial Decomposition Temperature	Point where food material begins to thermally degrade.	IDT analysis helps optimize drying processes.
I124	IFIC	International Food Information Council	Educates public on food, health, and nutrition.	IFIC provides science-based food safety communication.
I125	IFRA	International Fragrance Association	Regulates fragrance ingredients used in foods and beverages.	IFRA ensures flavor additives meet safety guidelines.
I126	IFST	Institute of Food Science and Technology	Professional body for food scientists.	IFST certifies food safety experts in the UK.
I127	IGD	Institute of Grocery Distribution	Research and training organization for food distribution.	IGD promotes sustainable supply chain practices.
I128	IH	Induction Heating	Energy-efficient food heating technique.	IH is used for pasteurizing liquid foods rapidly.
I129	IHO	International Hydrographic Organization	Influences marine food mapping and seafood regulation.	IHO data supports sustainable fishing zones.
I130	ILT	Infrared Light Technology	Non-invasive technique for surface sterilization.	ILT disinfects fresh produce without chemicals.
I131	IMC	Instant Milk Concentrate	Concentrated dairy product for ready-to-use applications.	IMC used in dessert formulations.
I132	IMP	Inosine Monophosphate	Flavor enhancer naturally found in meat.	IMP boosts umami taste in soups and sauces.
I133	INM	Integrated Nutrient Management	Sustainable practice optimizing fertilizer use.	INM improves crop yield and soil health.
I134	IOC	International Olive Council	Governing body for olive oil standards and quality.	IOC defines extra virgin olive oil criteria.
I135	IOE	Institute of Environment	Researches food-environment interactions.	IOE assesses food packaging sustainability.
I136	IOM	Institute of Medicine	Publishes dietary intake recommendations.	IOM defines RDA for essential nutrients.
I137	IOP	International Organization for Packaging	Develops standards for sustainable packaging.	IOP promotes biodegradable food packaging.
I138	IOT	Internet of Things	Technology connecting smart devices in food systems.	IoT sensors monitor cold chain logistics.
I139	IP	Intellectual Property	Legal protection for food innovations.	Patents protect new food processing technologies.
I140	IPK	Institute of Plant Genetics	Conducts research on food crop genetics.	IPK improves grain quality through genome editing.
I141	IPS	Integrated Packaging System	Coordinated approach to food packing operations.	IPS optimizes efficiency in beverage bottling lines.
I142	IQ	Iodine Quotient	Measure of iodine content in food products.	IQ testing ensures compliance in iodized salt.
I143	IR	Irradiated	Label term indicating radiation-treated food.	IR symbol on spices ensures microbial safety.
I144	ISA	International Sweeteners Association	Represents low-calorie sweetener industry.	ISA promotes sugar substitutes research.
I145	ISI	Indian Standards Institute	National body setting standards for food safety.	ISI mark indicates quality-approved food products.
I146	ISOF	Isoflavones	Plant compounds with antioxidant properties.	ISOF found in soy foods beneficial for health.
I147	ISP	In-Store Processing	Food prepared within retail premises.	ISP allows customization of bakery products.
I148	ISR	In-Storage Respiration	Respiration occurring during food storage.	ISR impacts shelf life of fresh produce.
I149	IT	Irradiation Treatment	Method to control pathogens in food products.	IT applied to sterilize packaged grains.
I150	ITC	International Trade Centre	Promotes fair trade and food export development.	ITC supports small-scale food producers.
I151	ITI	International Tea Institute	Promotes tea quality and research.	ITI defines tea grading standards.
I152	ITPGRFA	International Treaty on Plant Genetic Resources for Food and Agriculture	Ensures fair use of crop genetic resources.	ITPGRFA supports seed conservation.
I153	IUCN	International Union for Conservation of Nature	Protects biodiversity affecting food ecosystems.	IUCN programs conserve pollinators for crops.
I154	IUF	International Union of Foodworkers	Global federation advocating workers’ rights in food industries.	IUF campaigns for fair labor in factories.
I155	IUP	Instant Ultra Pasteurization	Rapid heat treatment process preserving nutrients.	IUP used for milk and fruit juice stabilization.
I156	IV	Intravenous	Administration route for nutritional fluids.	IV feeding used in clinical nutrition settings.
I157	IVA	In Vitro Antioxidant	Lab-based evaluation of antioxidant capacity.	IVA tests total phenolic content in berries.
I158	IVC	In Vitro Cytotoxicity	Tests potential toxic effects of food compounds.	IVC assesses safety of new food additives.
I159	IVF	In Vitro Fermentation	Simulated gut fermentation to study digestion.	IVF applied in probiotic research.
I160	IVG	In Vitro Glycation	Model system to evaluate sugar-protein reactions.	IVG used in studies on Maillard reaction.
I161	IVM	Integrated Vector Management	Food safety measure controlling disease vectors.	IVM prevents contamination by flies in markets.
I162	IWBT	Institute for Wine Biotechnology	Studies fermentation and microbial ecology of wine.	IWBT improves yeast strain performance.
I163	IWR	Intelligent Water Reuse	Technology for sustainable use of process water.	IWR systems recycle water in dairy plants.
I164	IXA	Isoxanthohumol	Natural compound with antioxidant effects.	IXA found in hops used for beer brewing.
I165	IYC	International Year of Chemistry	Promotes the role of chemistry in food innovation.	IYC events showcase advances in flavor chemistry.
I166	IYP	International Year of Pulses	UN initiative highlighting nutritional value of pulses.	IYP encouraged increased pulse consumption.
I167	IYFF	International Year of Family Farming	Recognizes the importance of smallholder food producers.	IYFF promoted rural food security programs.
I168	IZP	In-Zone Packaging	Modified atmosphere sectioning during packaging.	IZP preserves sliced meats under controlled gases.
I169	IZN	Iron Zinc Nutrition	Combined supplementation research area.	IZN improves micronutrient status in children.
I170	IZO	International Zoonoses Organization	Studies animal-borne diseases impacting food.	IZO monitors foodborne pathogen transmission.
I171	IZT	Induction Zone Technology	Heat transfer system in modern cooking appliances.	IZT ensures uniform cooking in food processing.
I172	IBU	International Bitterness Unit	Standard for measuring bitterness in beverages.	Beer’s bitterness is expressed in IBU.
I173	ICD	International Classification of Diseases	Used in food allergy and nutrition-related health data.	ICD codes classify celiac disease cases.
I174	IMF	Intermediate Moisture Food	Food category with controlled water activity for stability.	IMF includes dried fruits and meat snacks.
I175	IRR	Irrigation	Controlled water application to crops.	IRR systems sustain vegetable production.
I176	ISM	International Sugar Market	Trade system for global sugar exchange.	ISM regulates export pricing policies.
I177	IBA	Indole-3-Butyric Acid	Plant growth regulator improving root development.	IBA used in propagation of fruit trees.
I178	IM	Industrial Microbiology	Branch of microbiology applied to food production.	IM uses microbes to produce enzymes and acids.
I179	IPA	Iso Propyl Alcohol	Used as a solvent in laboratory food analysis.	IPA cleans analytical instruments.
I180	IPE	Integrated Poultry Enterprise	Full-cycle poultry production and processing unit.	IPE manages farms to packaging under one system.
I181	ICM	Integrated Crop Management	Combines agronomy and pest control for sustainability.	ICM improves yields in cereal production.
I182	IF	Isoflavone Fraction	Part of soy extract rich in bioactive compounds.	IF enhances antioxidant potential in supplements.
I183	ICPMS	Inductively Coupled Plasma Mass Spectrometry	Sensitive detection of trace metals in food.	ICPMS detects arsenic in rice.
I184	ITP	In-Transit Processing	Processing performed during product transport.	ITP used in fermentation-based beverages.
I185	IUE	In-Use Evaluation	Assessment of food packaging under actual conditions.	IUE tests degradation of bio-packaging.
I186	IW	Industrial Waste	By-products from food manufacturing processes.	IW from juice plants used for composting.
I187	IWP	Integrated Water Policy	Framework ensuring water sustainability in food systems.	IWP promotes water reuse in canneries.
I188	IWD	International Water Day	Observance promoting clean water use in food production.	IWD campaigns highlight sustainable irrigation.
I189	IFA	International Fertilizer Association	Advocates balanced fertilizer use for sustainable food growth.	IFA develops nutrient efficiency programs.
I190	IC	Ice Cream	Frozen dairy dessert made from milk and flavorings.	IC is widely consumed as a comfort food.
I191	ITD	International Trade Division	Handles export/import of food products.	ITD issues certificates for packaged food exports.
I192	ISB	International Society of Biotechnology	Promotes applications of biotech in food production.	ISB supports conferences on food enzymes.
I193	IOD	Iodine Deficiency	Nutritional disorder due to lack of iodine.	IOD addressed via iodized salt programs.
I194	IMR	Infant Mortality Rate	Health indicator linked to nutrition and food access.	Improved food security reduces IMR.
I195	IHA	International Honey Association	Regulates honey standards and authenticity.	IHA defines quality parameters for raw honey.
I196	IHP	Iron Hydroxide Precipitate	Form of iron supplement used in food fortification.	IHP enriches wheat flour.
I197	IHE	Institute of Hygiene and Epidemiology	Conducts studies on foodborne disease trends.	IHE tracks outbreaks linked to dairy.
I198	ISA	International Sauce Association	Represents global sauce and condiment producers.	ISA promotes food safety in sauce manufacturing.
I199	IWB	International Wheat Board	Organization managing wheat trade and pricing.	IWB coordinates global wheat export policies.
I200	IYC	International Year of Citrus	UN initiative highlighting citrus nutrition and trade.	IYC promoted vitamin C awareness worldwide.