Iran Accession to WTO and Its Effects on Food Industries

Seyed Fathollah Amiri Aghdaie, Hamid Davari


The goal of this paper is to investigate Iran accession to WTO and its effects on food industries, the mentioned goal
will be accomplished by variable factors such as custom structure reform and improvement, increasing
competitive abilities, increasing products quality, developing foreign markets and creating Job opportunities as
research hypothesis.
The type of article is descriptive-cognitive and the related information for this scope has been collected by using
library resources such as books, scientific journals and moreover for collecting necessary data in order to accept or
reject the research hypotheses a questionnaire made by researcher has been used. The statistical society of
research includes a group of food industry experts in Isfahan province and the method being used has been random
sampling. Results of this research show that Iran accession to WTO has great influence in above mentioned
variables of food industries.

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