The following are some non-English kosher terms that you may come across along with their explanations:

Bishul Yisroel (also spelled Bishul Yisrael): Certain foods require increased a Rabbi’s involvement in the cooking process.
The OU requires Bishul Yisroel on all of those products deemed to be included in the requirements for Bishul Yisroel under Jewish law.

Cholov Yisroel (also spelled Chalav Yisroel): Milk and milk products that was supervised by a Rabbi from the time of milking.
The OU does not require products to be Cholov Yisroel, but will certify a product that is Cholov Yisroel as such.

Glatt: Literally “smooth”. An animal whose lungs contained no questionable adhesions that could pose potential Kosher problems.
It is now commonly used to describe a higher level of Kosher supervision.

Kosher L’Pesach: Kosher for Passover; containing no leaven and no legumes and manufactured with Mashgiach Temidi.

Mashgiach Temidi: A manufacturing production with continuous supervision by a Rabbi. This is often called a “Special Production”.

Pareve: A food item that is neither meat or dairy (and can therefore be eaten with either) and was not manufactured on meat or dairy equipment.

Pas Yisroel (also spelled Pat Yisroel): Bakery products that were baked by a Rabbi. This can be fulfilled by having a Rabbi turn on the oven.
The OU does not require products to be Pas Yisroel, but will certify a product that is Pas Yisroel as such.

Yoshon: Grain products that are made from certain types of “winter” grains as defined by Jewish law.
The OU does not require products to be Yoshon, but will certify a product that is Yoshon as such.

The show must go on….and on: Rabbis Chaim Loike (left) and Dovid Jenkins continue to answer questions following their presentations at the Ask the OU Rabbis session in South Florida.

As part of the Orthodox Union’s Community Weekend in South Florida, OU Kosher presented Rabbis Yosef Grossman, Chaim Loike and Dovid Jenkins in a panel session, Ask the OU Rabbis. The program, held at the Young Israel of Hollywood, followed a presentation by Rabbi Loike on The Mesorah of Kosher Birds and by Rabbi Jenkins on How Tootsie Roll, Gatorade and Corporate America have Affected Kashrut. Both Rabbis Loike and Jenkins are Rabbinic Coordinators at OU Kosher.

Rabbi Yosef Grossman, OU Senior Educational Rabbinic Coordinator, declared, “We were warmly received by South Florida residents who joined the program from Miami Beach, North Miami, Ft. Lauderdale, Hollywood and Deerfield Beach. The rabbis continued answering questions from the audience long after the program had officially ended. We were happy to be able to share with South Florida residents the same high quality ASK OU program which we make available for people in the Northeast.”

Rabbi Grossman continued, “One of the participants, Chaim Brecher, expressed his enthusiasm for the program as follows: ‘The presentations were great! Thank you for taking the time to come down and share with us your vast reservoirs of kashrut knowledge. Thank you for your masterful jobs on kosher birds, Tootsie Rolls, Gatorade and medicines. Thank you again for coming out to enlighten us! We here down south hope you will do it again!’”

OU poskim Rav Belsky and Rav Schachter

In a great event in Great Neck, endorsed by 12 local synagogues, OU Kosher will present its two poskim (halachic decisors) — Rav Hershel Schachter and Rav Yisroel Belsky — as they bring their lifetime of Talmudic wisdom to the community in a wide-ranging presentation that will include an “ASK the OU Poskim” session. The ASK OU OUTREACH program, sponsored by the Harry H. Beren Foundation of Lakewood New Jersey, is open to the entire community, with free admission.

(Note to editors: poskim are the highest-level authorities on issues of Jewish religious law, in this case, the laws of kosher. The Hebrew word for kosher is “kashrut.”)

The program will be held on Sunday, February 12 beginning at 8:00 p.m. at Torah Ohr Congregation, 575 Middle Neck Road.

The coordinator of this special program is Rabbi Yosef Grossman who serves as OU Senior Educational Rabbinic Coordinator. Rabbi Grossman remarked, “I am extremely gratified to be able to bring the revered and world-renowned poskim Rav Belsky and Rav Schachter to the Great Neck community for an uplifting spiritual evening. Through their presentations and participation in the ASK the OU Poskim Q & A session, both the Iranian and Ashkenzi residents of Great Neck will be greatly assisted in kashrut knowledge as well as many other important areas of contemporary Jewish life.”

Rav Schachter, who will have just returned from an OU program in South Florida, following a similar program in Los Angeles, will stay closer to home for the Great Neck presentation. He will speak from 8-8:30 p.m. on “Contemporary Halachic and Philosophical Challenges Facing the Great Neck Community.” Rav Schachter is Rosh Yeshiva and Rosh Kollel, Rabbi Isaac Elchanan Theological Seminary of Yeshiva University.

Rav Belsky, Rosh Yeshiva of Yeshiva Mesivta Torah Vodaath, will speak on “Chinuch (Education) of Children in Kashrut and Other Mitzvot,” from 8:30-9:00 p.m.

The two poskim will then combine to answer questions on halacha (Jewish law) and OU policy. Priority will be given to questions sent by fax to 212-613-0621 or via email to .

The endorsing Great Neck synagogues are: Torah Ohr (the site of the program), Shira Chadasha, Chabad of Great Neck, Midrash ben ish Chai, Kol Israel Achim, Ahavat Shalom, Ohel Menachem, Babylonian Jewish Center, Kollel Ohr Haemet, Great Neck Synagogue, Young Israel of Great Neck, and Cherry Lane Minyan.

The Mesivta Tiferes Jerusalem(MTJ) high school on the Lower East Side of Manhattan was the latest school to be OU Kosher’s guest for the Harry H. Beren VISIT OU program. The group, led by Menahel Rabbi Shaul Katz (center) and their rabbeim, met with Rabbi Menachem Genack, Chief Executive Officer of OU Kosher, and heard from OU posek Rav Yisroel Belsky, who spoke on what he had learned from the illustrious Rosh HaYeshiva of MTJ, Rav Moshe Feinstein zt”l.

The group’s host was Rabbi Yosef Grossman (far left of photo, second row), Senior Education Rabbinic Coordinator for OU Kosher.

From left: Rabbi Eliyahu Safran, OU Kosher Vice President of Communications and Marketing; Rabbi Eli Gersten, OU Kosher’s recorder of OU policy and psak; Rav Yisroel Belsky, OU Posek; Rav Hershel Schachter, OU Posek; Rabbi Eliyahu W. Ferrell, OU Kosher Rabbinic Coordinator and Educational Associate.

In this extra special video, OU Kosher Senior Poskim, Rabbi Yisroel Belsky and Rabbi Hershel Schachter, provided practical guidance on issues spanning the breadth and depth of Yahadut, in another OU Kosher Webcast recorded live at OU Headquarters on Tuesday, December 13.

The webcast can be watched at http://ou.org/torah/article/let_my_people_know.

Questions received from around the country and Israel included: “Are there halachic issues with cruise ship departures on Erev Shabbat;” “How does a Shabbat observant Jew run an internet business?” “Can ‘implants’ of genes from non-kosher species render food forbidden?” “What is tzniut?” “Do weddings cost too much?” and “Can I invite an intermarried relative for a Shabbat meal?”

The webcast was moderated by OU Kosher’s Rabbi Eliyahu Safran, Vice President of Communications and Marketing.

ChaNaN does not apply to a davar heter. This is because chatichah na’ases neveila, as it name implies, means that the entire item that absorbed ta’am of issur becomes like a neveila. Since one must refrain from eating the item, we view it as becoming 100% assur. This sevara obviously does not apply to a davar heter such as kosher milk, kosher meat or kosher fish. Therefore, if 1 gallon of kosher milk is mixed with 10 gallons of water, and this mixture is then mixed into 100 gallons of water, we would not say ChaNaN and the milk would be batel b’shishim. Although, we would still insist on labeling this product as dairy, however there would be no need to kasher the equipment that came in contact with the mixture since the milk is already batel.

Chalav stam
Although chalav akum is issur and the halachos of ChaNaN should apply, nevertheless the Pri Migadim (Y.D. S.D. 97:1) proves that b’zman ha’zeh, we do not say ChaNaN by chalav akum, at the very least when it is mixed lach b’lach. Therefore, how much more so we would not apply ChaNaN today to chalav stam, even if one is makpid on chalav Yisroel, since one can be mitztaref the heter of Rav Moshe zt”l as well.

Chametz
There is a machlokes Rishonim as to whether chametz before Pesach is considered heter or issur. This has numerous nafka minos, and Shulchan Aruch in some instances paskens l’chumra and in others paskens l’kula. However, Magen Avrohom (447:38) rules that regarding whether we say ChaNaN on chametz before Pesach, we rule leniently like the opinions that chametz is a davar heter. Therefore, if a seasoning containing 5% chametz was mixed into a soup before Pesach, it would be sufficient if the soup contained 60 times the chametz component. It would not need to be 60 times the entire seasoning.

Issur mashehu that is not batel
Midi’oraisa ChaNaN only applies to basar b’chalav. When meat is cooked with milk the entire ta’aruvos becomes 100% assur. Midi’rabannan we extend the halachos of ChaNaN to all other issurim as well. However, Rabbeinu Tam says that we do not extend ChaNaN b’shar issur to an issur ma’shehu since by basar b’chalav, which is the source of the issur, we would not say ChaNaN if the milk or meat was batel b’shishim.
Similarly the Pri Migadim (M.Z. 100:1 and 69:19) says that we would do not say ChaNaN by issur chazusa (colorant) or ma’amid that are batel b’shishim, since these issurim do not apply to basar b’chalav. Although in all these cases the product would be assur, the kailim would not be affected because the ta’am of the issur is batel. An avida l’taima is more complicated. Although we would not say ChaNaN if the issur is less than shishim, still since the ta’am is not batel, the kailim would need to be kashered.

Melach ha’baluah m’dom
Shulchan Aruch (Y.D. 105:14) teaches that melach (or any other kosher avida l’taima ingredient) that is boleyah non-kosher, will still be batul b’shishim, even though the ta’am of the salt is not batel. This is because, as Rema explains, אין הנאסר אוסר יותר מן האוסרו, the product does not become more chamur than the issur that made it assur. Although ChaNaN has us view the entire mixture as issur, nevertheless we only view the mixture as having the properties of the original issur. If the original issur can be batel b’shishim, the mixture can be batel b’shishim as well. Therefore, although we view flavors as an avida l’taima, still if the flavor components are comprised of inherently kosher ingredients, even though the flavor contains non-kosher carriers and diluents, or was processed on non-kosher kailim, it would still be batel b’shishim.

The Tur (Orach Chaim, Siman 603), based upon the Talmud Yerushalmi, cites the custom for Jews to be stringent during the Aseret Yimei Teshuva to eat exclusively ‘Pas Yisroel’ bread. Even those Jews who generally do not exclusively eat ‘Pas Yisroel’ are encouraged to accept this practice during the period between Rosh Ha-Shanah and Yom Kippur.

We therefore present the list of all OU Pas Yisroel products.

What is Pas Yisroel?

How do you certify Pas Yisroel products?

Please note:
1) All OU-P (Kosher for Passover) Matzah products (e.g. Matzah, Matzah Meal, Matzah Meal products) are Pas Yisroel, even if not listed below.

2) Not all products on this list are available in all countries or geographic regions.

3) The OU Poskim are of the position that breakfast cereal and wafers are considered a tavshil and not pas and, therefore, are not subject to the the laws of Pas Yisroel.

4) Products which are also cholov yisroel and/or yoshon are so indicated.

5) Items manufactured in Israel are noted with an asterisk(*) and are all yoshon.

6) Food service establishments such as restaurants and caterers are noted with a (FSE).

Company/Brand	Product Type
A. Loacker*	OU and Pas Yisroel marked on package
Abadi Bakery*	All items
Acme [Albertson’s] (FSE)	Clifton, NJ – all fresh baked products
Acme [Albertson’s] (FSE)	Milltown, NJ – all fresh baked products
Acme [Albertson’s] (FSE)	Narberth, PA – all fresh baked products
Aladdin Bakers	Bagels, pizza bagels, rolls, breads, pitas, baguettes, wraps, breadstick (when bearing a stamp with Pas Yisroel sticker on the label)
Almondina*	with special label stating OU and Pas Yisroel
Almost Dairy	Cheese Cake
Amnon's Kosher Pizza	Frozen Pizza (cholov yisroel)
Angel’s Bakery*	All products (when bearing an OU)
Arnie's Bagelicious	Plain Sliced Mini Bagels, Cinnamon Raisin Mini Bagels, Blueberry Mini Bagels
Bag N’ Save	Bread, rolls, buns
Bagel City	Challah, challah rolls (yoshon)
Bagels-N-More	Challah, challah rolls (yoshon)
Barry’s Bakery	Café and French Twists (when Pas Yisrael is written on the label)
Barth*	Crackers
Bell	Bialys (with special Hebrew packaging only) [Only available in Israel]
Betz Boys (Continental Food)	Pizza (cholov yisroel)
BJ's	Plain Sliced Mini Bagels,Cinnamon Raisin Mini Bagels
Bon Appetito	Cookies and Pastries (when Pas Yisroel written on the label)
Brickfire Bakery	Plain Sliced Mini Bagels
Brooklyn Bagel	Frozen, Poppy, Sesame Bagels (With special Hebrew packaging only) [Only available in Israel]
Bubba’s and Novelty Kosher Pastries	All baked goods (yoshon)
Burry Foodservice	Mini Bagel Plain, Cinnamon Raisin Mini Bagels, Blueberry Mini Bagels, Wrapped Plain Bagel, Wrapped Cinnamon Raisin Bagel, Wrapped Blueberry Bagel
Café 11 [FSE]	Breads, Bagels, Wraps
Canada Bread	Mini Bagel: Plain,Cinnamon Raisin, Blueberry: Bagel:Plain, Cinnamon Raisin, Blueberry
Chef's Quality	Pita bread (when Pas Yisroel is written on the label)
Circa-NY Midtown (FSE)	Pizza (cholov yisroel) and breads
Continental Bakery	Breads & Cakes
Continental Pastry, Inc.	Various cakes, pies & pastries
Cub Foods	Bakery Style Egg Bagels, Bakery Style Honey Wheat Bagels, Bakery Style Blueberry Bagels, Bakery Style Plain Bagels, Bakery Style Cinnamon Raisin Bagels
Daily Pita	All pita bread
Dakota Brands	Bagels, rolls
Damascus	Must state pas yisroel on package
David’s Cookies	Hamentashen (only when labled as Pareve and Pas Yisroel)
Delacre*	Cookies
Dougies Brooklyn (FSE)	All Products
Dr. Praeger's	Fishies, fish sticks, fish cakes, and Pizza Bagels
Edwards & Sons*	Breadcrumbs, croutons
Einat*	Breadcrumbs, croutons
Elite*	Biscuits
Elsa's Story*	Cookies, crackers, pastries (not cholov yisroel)
Empire	Pizza (cholov yisroel);
Ener-G*	Gluten-free pretzels and crackers
Eskal	Gluten-free cakes
European Bakery	Breads
Fischer Brothers & Leslie (FSE)	Challah, challah rolls, chicken nuggets, fried breast meat
Flavorite	Bakery Style Plain Bagels, Bakery Style Blueberry Bagels, Bakery Style Cinnamon Raisin Bagels
Friedman's	All products (when Pas Yisroel is written on the label)
Gefen	Crackers, cookies, matzoh (matzoh is yoshon)
Glutino*	Gluten free pretzels, crackers
Golden Star	Cookies and pastries (when Pas Yisroel is written on the label)
Grandpa’s “Old Southern” Coffee Cake	All baked items
Grandpa's Coffee Cake	All coffee cakes
Grandpa's Gourmet Biscotti	Biscotti
Grandpa's International Bakery	Breads
Guiltless Gourmet	Wraps
Hadar*	Assorted biscuits
Haddar	All products
Hafners	Pastry shells w/ OU and Rabbi signature
Healthy Palate/Chef Martini	Eggplant parmesan (breadcrumbs are pas yisroel)
Hema*	Crackers
Hy-Vee	Egg Bagels, Plain Bagels, Cinnamon Raisin Bagels, Blueberry Bagels, Onion Bagels, Bakery Style Onion Bagels, Apple Cinnamon Refrigerated Bagel, Honey Wheat Bakery Style Bagel
J & P	Pita bread
Jake's Bakes	All products (when Pas Yisroel is written on the label)
Jeff Nathan	Panko Bread Crumbs
Jewel-Osco [Albertson’s] (FSE)	Evanston, IL – bread and kosher cakes
Jewel-Osco [Albertson’s] (FSE)	Highland Park, IL – bread and kosher cakes
Josef’s Organic	All products
Kedem	Cookies, Cereal bars, Biscuits, Crackers
Keefe Kitchen	Plain Bagels, Cinnamon Raisin Bagels
Kem Kem	Crackers
Kemach Food Products	Cookies (yoshon when stated on package), crackers (when Pas Yisroel is written on the label)
Ki Tov	French Twists
Kineret	Cakes, Rugalach
Kitov	All Products
L’Esti Desserts	Cakes and pastries (also yoshon)
Lakewood Kollel	All products (when Pas Yisroel is written on the label)
Lilly's Bakeshop	All products
M & M Kosher Bakery (FSE)	Pita, Baklava and Lady Fingers
Maadanot*	Bourekas, malawah, pizza squares
Macabee	Pizza (cholov yisroel), Pizza Bagel (cholov yisroel), Breaded Eggplant (yoshon), Breaded Mushrooms (yoshon), Mozzarella Sticks (cholov yisroel, Yoshon)
Magah*	with OUD Symbol and Pas Yisroel on label
Manischewitz Co.	Tam tams (yoshon), italian coating crumbs (yoshon)
Matamim	All Products
Maple Leaf Bakery	Safeway Natures Blend Plain Mini Bagel, Mini Bagels
Maplehurst	Block & Barrell Classic Mini Plain Bagel
Matzot Carmel*	Matzah
Max and Harry	Cakes and Cookies
Mehadrin Bakery	Breads, cookies, and pastries
Mendelson’s Pizza	Pizza (cholov yisroel) and breads
Mendy’s (FSE)	Pita, All bread except for hamburger & hot dog buns
Mezonos Maven	All products
Milk ‘N Honey (FSE)	Pizza and Breads
Mishpacha	All products
Moishy’s	Exclusively pas yisroel rolls, cookies, cakes, breads
Mount Sinai Hospital (FSE)	Products bearing an OU symbol
Mountain Fruit	All products (when Pas Yisroel is written on the label)
Mr. Broadway (FSE)	All except for Hot Dog and Hamburger Buns
Natural Ovens	Bread, bagels, cookies
Neeman Bakery* (FSE )	All Items (when bearing an OU symbol)
Neri’s	Breads and bagels
Novelty Bakery	All products (cholov yisroel, yoshon)
Novelty Kosher Pastry	All product (cholov yisroel, yoshon)
Of Tov*	Chicken Breast Nuggets
Olympic Pita (FSE)	All products
Original Bagel Company	Plain Bagel, Cinnamon Raisin Bagel, Blueberry Bagel, Everything Bagel, Sesame Bagel, Plain Sandwich Bagel, Park Avenue Plain Mini Bagels, Park Avenue Cinnamon Raisin Mini Bagels, Park Avenue Blueberry Mini Bagels
Orion	Plain Par-Baked Hot Stuff Bagel, Cinnamon Raisin Par-Baked Hot Stuff Bagel
Osem*	All products
Ostreicher’s	Hamentashen (only when labled as Pareve and Pas Yisroel)
Pita Express	Pita bread
Quality Food Industries*	Croutons
Raft Foods*	Croutons
Reisman Bros. Bakery	Assorted cakes, cookies, rugalach
Renaissance Hotel Jerusalem * (FSE)	All products
Rokeach	Hamentashen (only when labled as Pareve and Pas Yisroel), cookies, soup nuts
Roma	Bread, rolls, buns
Rosa Kosher Pizza (FSE)	All products
Royal Bakery House	Bread (when Pas Yisroel is written on the label)
Sabba*	Biscuits
Savion	Croutons
Shapiro’s	All products (when Pas Yisroel is written on the label)
Shop'n Save	Bakery Style Plain bagel, Bakery Style Cinnamon Raisin bagel, Bakery Style Blueberry Bagel, Bakery Style Honey Wheat Bagels, Cinnamon Raisin Bagels, Onion Bagel, Egg Bagels
Shoprite	Challahs and assorted bread products (only when labeled Pareve and Pas Yisroel)
Simply Bread	Breads (when stated on the product)
Simply Perfect	Sugar cookies
Smilowitz	Exclusively pas yisroel rolls, cookies, cakes, breads
Sruli's	All products (when Pas Yisroel is written on the label)
Super 13	All products (when Pas Yisroel is written on the label)
Teelah	Uncle Moishy Frozen Pizza
Tel Aviv Kosher Bakery (Chicago) (FSE)	Breads & cakes (yoshon)
The Fillo Factory	Baklava and pastry shells/cups (when marked pas yisroel)
The Old City Café (Upscale Foods)	Pizza (cholov yisroel, yoshon when stated on label); Burrito [cholov yisroel, yoshon when stated on label]; Apple Strudel (yoshon when stated on label
Tovli	Blintzes, pizza, knishes (frozen packaged)
V.I.P.	Bread crumbs
Village Crown Catering(FSE)	Breads and Cakes
Wein's	All products (when Pas Yisroel is written on the label)
Yarden*	Assorted cookies
Yumi's	All products (when Pas Yisroel is written on the label)
Zaatar	Herb Pizza

VPLENISH® packets, the world’s first completely taste-free, clearly dissolving vitamin powder announced today that they are now certified kosher by the Orthodox Union, the world’s largest and most respected kosher certification agency.

VPLENISH® taste-free vitamin powder comes in familiar tabletop sweetener-style packets. Because the vitamins are taste-free and do not contain an artificial sweetener, consumers can now add vitamins to anything they eat or drink – without changing the original flavor. There’s no uncomfortable vitamin pill to swallow, no unpleasant vitamin smell or taste, and VPLENISH® helps support a healthy immune system.

VPLENISH® is priced at just pennies per packet, which is similar to the yellow, blue and pink sweeteners found everywhere. VPLENISH® is produced and packaged by the Merisant Company (the makers of EQUAL®) for Vplenish Nutritionals, Inc.

“VPLENISH® chose the OU for kosher certification for the VPLENISH® brand because it’s the world’s most recognized kosher certification symbol. My grandfather operated an all kosher hotel 50 years ago, and I’m carrying on the tradition of kosher certification with the VPLENISH® brand.” said Steven Sponder, Founder and CEO if Vplenish Nutritionals, Inc.

Rabbi Eliyahu Safran, OU Kosher’s vice president of communications and marketing, welcomed the unique VPLENISH® product to the ever-growing kosher marketplace. “We are pleased to provide kosher certification for VPLENISH®,” said Rabbi Safran. The OU certifies hundreds of thousands of products in more than 90 countries throughout the world. “Now, consumers all around the world will begin seeing the OU symbol associated with this unique product,” Rabbi Safran added.

VPLENISH® also operates The Vplenish-The-World Foundation – a non-profit charity which provides vitamin packets to children around the world. The charity has already donated over 1.6 million VPLENISH® vitamin packets for children in poverty and disaster stricken areas.

About VPLENISH® Nutritionals, Inc.

Boca Raton, Florida based VPLENISH® Nutritionals, Inc. is the first nutritional supplement company to produce a clearly-dissolving, taste-free vitamin powder. The company packages its unique patent pending VPLENISH® product in familiar paper packets similar in size to familiar tabletop sweetener packets. VPLENISH® is all natural, calorie-free, caffeine-free, and gluten-free. It contains no artificial sweeteners, artificial colors, flavors, or preservatives. The company also operates the Vplenish-The-World Foundation, a 501©(3) non-profit charity which provides vitamin packets to children in need all around the world. To date, the Vplenish-The-World Foundation has donated 1.6 million vitamin packets. More information about VPLENISH® can be found at http://www.vplenish.com.

About the Orthodox Union

The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, represents the fastest growing segment in Jewish life. The OU is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA (Institute of Public Affairs), and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification label, the OU, is the world’s most recognized kosher symbol and can be found on over 500,000 products manufactured in 90 countries around the globe.

With participants, from left: OU Kosher Chief Executive Officer Rabbi Menachem Genack; OU Kosher Director of Education Rabbi Yosef Grossman; OU Executive Vice President Rabbi Steven Weil.

The participants in the second OU Harry H. Beren Advanced Kashrut Seminar for Women, held immediately following Hurricane Irene, proved that they were a force of their own to be reckoned with. From Brooklyn to Quebec, Amherst, MA to Baltimore, they weathered traffic and flooding, using their precious time for one week to expand their knowledge of kashrut from the experts of OU Kosher.

The seminar, part of the ASK OU program sponsored by the Harry H. Beren Foundation of Lakewood, NJ featured lectures on a wide variety of aspects of kashrut, supplemented with industrial plant and hotel kitchen tours.

Reflecting on the week, Rabbi Yosef Grossman, OU Kosher Director of Education, and coordinator of the program, noted, “We were very gratified to be able to serve the kashrut educational needs of the participants who represented a broad spectrum of Orthodox Judaism. They noted the high level of expertise, passion, professionalism and clarity which the program instructors displayed. Plant visitations, PowerPoint presentations, text source handouts and hands-on presentations rounded out the very interesting multi-faceted program.”

OU Kosher Chief Executive Officer Rabbi Menachem Genack stated, “OU Kosher is constantly expanding its horizons in terms of the educational programs it offers to the community. The Advanced Kashrut Seminar for Women satisfied a very real need and attracted a wide variety of participants. I commend Rabbi Grossman and the kashrut staff for their continuing and extraordinary efforts and look forward to the OU’s future efforts in the field of kosher education.”

Sessions included: “Chicken Shaylos Awareness;” “Kosher Wine and Grape Juice Production;” “Out-of-Town Catering, Versus In-Town Catering;” “Keeping Your Kosher Kitchen Kosher;” “The Baking Industry;” “An Ex’salmon’ation of Fish Issues;” “Identifying Kosher Birds;” “The Kashrus of Medications;” and “OU Kosher Marketing;” among others.

Under the direction of Rabbi Moshe Perlmutter, OU Rabbinic Field Representative, and food service kosherization expert, the group was taken for day trips to the Oasis Food Company, the Arizona Tea factory and the Sheraton Meadowlands Hotel Kitchen — all in New Jersey. Special hands-on demonstrations included a live cooking session from Chef Mike Gershkovich of OU-certified restaurant Mike’s Bistro in New York City; and a “hands-on” session of Bedikat Toyloim (checking for insects in vegetables and fruits) with Rabbi Yosef Eisen of Brooklyn, former OU Kosher Food Service Rabbinic Coordinator.

On tour at the Oasis Food Company.

Participants had the opportunity to practice proper techniques of properly checking fruits and vegetables for insects.

Sheera Eisen, Co-Director of the OU’s Jewish Learning Initiative on Campus program (JLIC) at the University of Massachusetts at Amherst, felt it was important to attend the seminar to expand her knowledge of kashrut in order to better serve the students on campus – even if it meant attending the week before the semester began, and leaving early enough on Friday to host 80-100 students at the kick-off Shabbat that night. “My husband I work very closely with students who cook meals at the Hillel House and are constantly asked kashrut questions. I came to this seminar with a strong education in kashrut and kosher law, and I enhanced my knowledge tremendously. I can give information to my students in a much clearer manner — especially regarding bug checking, kashering utensils, and catering.”

Laurie Tansman, a Registered Dietitian at Mount Sinai Hospital in New York City, coordinated the opening of the hospital’s kosher kitchen in 1990, in addition to lecturing about kashrut at advance level educational institutions. She noted, “Every hospital dietitian should go to a program like this in order to understand the complexities of kashrut to better understand their patients’ requests. Aside from kashrut, in which I have a strong background, this program added to my knowledge of the food service industry in ways that were not included in my training as a dietitian – it should be required as part of the field experience.”

Israeli native Elana Simkin, now of Brooklyn, found the seminar “engaging, clear and very informative.” She, along with others, noted, “I’m highly impressed with the depth of expertise, the specialist approach, the web-savvy-ness, and the ability to communicate vast amounts of complex material so effectively.”

Following the program, Miriam Mund, of Brooklyn, emailed Rabbi Grossman, stating, “I wanted to thank everyone from the ASK OU Seminar for the wonderful week that I just had. It was a fantastic experience that was worth all the difficulties in just disappearing for a week! Besides all the wonderful lectures/lessons etc., and the great respect that I have gained from all the work that you do, it was beautiful to meet so many different people from the entire spectrum of Orthodoxy with the same goals and aspirations.”

The women unanimously agreed that the seminar, encompassing an amazing breadth of information, was a week of informative classes, interesting field trips, and dynamic teachers willing to answer any question, no matter how seemingly insignificant. Evaluations noted, “I was impressed with the scope of topics covered and the fact that everything stayed on schedule;” and “The planning and scheduling were well executed and the program ran smoothly.”

At the conclusion of the course, the women received certificates of completion for the weeklong seminar, but it was only a small, tangible item symbolizing a lot more: A week of new connections and friendships among women, all passionate about kosher food and the laws surrounding it; a week of new discoveries and lessons learned; and a week of Jewish enrichment that is sure to become a regular offering of OU Kosher.

“Ask the Rabbis” panel included, from left: Rabbi Grossman; Rabbi Moshe Elefant, Chief Operating Officer of OU Kosher; Rabbi Eli Gersten, OU Kosher Rabbinic Coordinator; Rabbi Nachum Rabinowitz, OU Kosher Senior Rabbinic Coordinator; and Rabbi Moshe Klarberg, OU Senior Rabbinic Coordinator in charge of Meat Industry.

Chef Mike Gershkovich of OU-certified restaurant Mike’s Bistro in New York City gave a live demonstration on how to create his signature creamy “creamless” soups.

The minhag of Ashkenazim is to apply the halachos of Chatichah Na’ses Nevaila (ChaNaN) to all issurim, not just to basar b’cholov; (Rema Y.D. 92:4). Therefore, if one kezayis of any issur is cooked with 9 kezaysim of heter, we would have 10 kezeysim of issur. If these 10 kezaysim of issur, are subsequently cooked with 90 kezaysim of heter, although this is more than 60 times the original kezayis of issur, nevertheless because we say ChaNaN the entire mixture becomes assur. However, there is a distinction between the original 10 kezaysim and the subsequent 90 kezaysim. The original 10 kezaysim are assur mid’oraisah because they were mikabel ta’am issur (ta’am k’ikar); however, the later 90 kezaysim are only assur mid’Rabbanan because of ChaNaN b’shar issurim.

Lach b’lach
As it name implies ChaNaN applies primarily to chatichos. Regarding mixtures that are lach b’lach (homogenous liquid blends) the Rema paskens that in situations of hefsed mirubah we do not say ChaNaN b’shar issurim. This implies that although the ikar halachah is not to say ChaNaN lach b’lach, nevertheless one may only be maikel b’hefsed mirubah. One should contact the office before making any decisions regarding what is considered a hefsed mirubah. It should be noted that ChaNaN lach b’lach applies to both cold and hot mixtures of liquids, or to powders that are dissolved in liquid.

Lach b’lach b’issur d’rabbanan
Igeros Moshe (Y.D. II:36) writes that there is room to be maikel not to say ChaNaN by an issur d’rabbanan lach b’lach. However, he cautions against relying on this heter unless there is a tzorech. Likewise the policy of the OU has been to use this only as a tziruf or in cases of shas hadchak.

Since ChaNaN is d’rabbanan, can we apply the rule safek d’Rabbanan l’hakel?
This is a disagreement amongst Poskim. Though Maharil apparently held that safek ChaNaN is also assur, Taz (Y.D. 92:12) disagrees and held that one can say safek d’rabbanan li’kula. Pri Migadim (92:12) explains the Maharil as follows. Since we pasken that the original 10 kezaysim (as per the example above) become vadai assur (safek d’oraisah lichumra), therefore the shailah of whether we say ChaNaN on those 10 kezaysim is viewed as a safek d’oraisah shenisgalgel le’di’Rabbanan. The Pri Migadim concludes that one should not be maikel except b’hefsed mirubah. However, Rav Schachter points out that regarding safek ChaNaN lach b’lach (which itself is mutar b’makom hefsed mirubah) one may be maikel¹. In factories, lach b’lach mixtures are the more common scenario. If this mixture entails a safek, we do not say ChaNaN.

Example: One liter of an uncertified ingredient (that can be kosher or non-kosher) was mistakenly dissolved into 20 liters of water. Then an additional 50 liters of water were added. In this case the uncertified ingredient would be batel in the product. We would not say ChaNaN since it is a case of safek issur lach b’lach.

Do we say ChaNaN on mixtures of powders?
Rav Belsky has said that we do not say ChaNaN when there is a mixture of cold kosher and non-kosher powders, because there is no transfer of ta’am. In this regard powders are considered like yaveish b’yaveish about which we do not say ChaNaN². Although regarding chametz we pasken that mixtures of powders are considered lach b’lach and we therefore do not say chozer v’niyur³, nevertheless regarding the potential issur of ChaNaN lach b’lach we can be maikel to view the powders as yaveish⁴, especially because there is no transfer of ta’am.

Example: A 50 pound bag (approximately 10 gallons) of powder stabilizers which is made up of 40% non-kosher gelatin and 60% other ingredients is dissolved into 500 gallons of milk. Do we need to kasher the keiliim? No, a thorough cleanout is all that is needed. Although the stabilizer is 2% of the product, because we do not say ChaNaN, we need only be concerned with the gelatin which is only .8% of the product. Although gelatin can be considered a davar hama’amiid which is not batel, still the keilim are not treif because the ta’am is batel.

ChaNaN with pork and beans
Many are startled to learn that the amount of pork in canned “pork and beans” is often less than 1.6%. Does that mean that there is really no need to kasher the keilim? In one particular plant the beans are cooked and then drained and filled hot into open cans. Chunks of pork and lard are manually added to each can. At this point the top layer of beans becomes assur and those beans become ChaNaN⁵. Saying ChaNaN on the top layer of beans will basically double the amount of issur in the can. Then hot brine is poured over the beans, the cans are sealed and retorted. The entire can would now become ChaNaN, unless the beans and brine are always 60 times the volume of the chazar and the top layer of beans. Even if the amount of chazar is less than 1%, all the equipment used for the pork and beans needs kashering.

Notes:

¹ Pri Migadim (Kellalim B’hora’as Issur V’heter s.k. 6) generalizes this concept and writes that cases which are mutar b’hefsed mirubah become mutar lichatchila when there is also a safek.

² Rema Y.D. 92:4

³ Mishnah Berurah 453:17

⁴ See Teshuvas Beis She’arim Chaylek O.C. siman 4 who makes a similar argument

⁵ See Rema Y.D. 92:4 “או שהחתיכה כולה חוץ לרוטב”

July 2011

By Rabbi Chaim Goldberg

OU Kosher Rabbinic Coordinator

To submit questions for future columns, please send them to , or call the Kosher Consumer Hotline, at 212-613-8241.

“Holy Fries”

Q: How are industrial French fries made?

A: Exactly who came up with the idea of French fries is a matter of serious debate (as serious as debate can be about such topics!), but there is no debate on the fact that industrial French fries were commercialized by J.R. Simplot in the 1940s. The first major French fries customer (and the largest single source of industrial demand for the item until this day!) is McDonalds, whose famous golden shoe string French fry is world renowned (though not kosher).

French fries are made primarily from Russet-Burbank potatoes, and a third of all Russet potatoes grown in the United States come from Idaho. Potatoes are harvested in August, and stored a whole year long for fresh potato consumption and industrial processing alike. The potatoes are brought to frying facilities, where they are sorted, de-stoned (there are lots of rocks that get mixed with the potato harvest!), washed, scrubbed (with brushes to remove the peel on those products that do not have the skin on), slightly pre-cooked (to keep the potatoes from shattering when they are cut), cut with a water knife into various cut shapes (the potatoes are carried via a water flume – something like what you might ride in an inner-tube! – into a set of sized blades, which cuts each potato into its various shapes), pre-cooked again (to soften up the potatoes a bit before frying), battered (for those products that are extra crispy, or spicy) and fried in boiling oil. The finished product is frozen, bagged, placed into cases, and shipped to warehouses for distribution.

Q: What kashut issues are there with French fries?

A: The number one issue we are concerned with when it comes to French fries are those factories which produce for (or at one time produced for) McDonalds, as their French fries are made with a special flavored oil which contains a beef tallow flavor (that is not kosher). Since the beef tallow is present in the oil in enough concentration for it to give non-kosher taste into the equipment, any piece of equipment which handles (or handled) McDonald’s (or any other beef tallow, or beef tallow flavored) French fry with heat needs to be kashered before it can be used to make OU certified French fries. This is an involved process, where the equipment must be cleaned to bare metal (including fryers which often have burnt oil stuck onto processing equipment) and left cold for 24 hours, prior to being filled with boiling water under the on-site supervision of a mashgiach.

We also need to confirm the kosher status of the oil used in the facilities, and that the transportation equipment (usually railcars, sometimes trucks) has been kosher certified to carry kosher oil. There are anti-foams used in the plants as well which are potentially kosher sensitive, as well as seasonings and batters to check for proper kosher certification.

Q: A certain company sells many OU certified French fries, but some cuts of French fries do not carry the OU symbol. Was that a mistake? If not, how non-kosher could these French fries be?

A: Excellent question, if I do say so myself! French fries which do not bear the OU symbol should not be assumed to be kosher, despite the ingredient statement not containing any obvious non-kosher ingredients. The reason is that there are non-OU factories which make French fries on the same equipment that they use to make beef tallow and beef tallow flavored French fries. The equipment in these factories is 100 percent non-kosher, as is the oil which is used on this equipment. It is sometimes necessary for someone who used non-OU French fries to kasher the pan on which the French fries were cooked, so it is critical to check the label every time. Some OU companies maintain non-kosher facilities where SIMILAR (but never the exact same) product is made without kosher supervision. These companies may distribute and sell non-kosher French fries right next to the kosher ones in the same refrigerator case at the supermarket, so extra diligence is critical when buying French fries!

Q: How does OU make sure the non-kosher French fries never have the OU on them?

A: We have a several-pronged approach to this issue. Firstly, we make sure the factories understand how critical it is that OU products are never made in a non-OU plant, and that non-kosher items can never be made in the OU plant. Secondly, we have mashgichim visit the non-OU plants, to make sure no kosher items are found there. Thirdly, we regularly check UPC codes to make sure items authorized to be OU certified are only made in OU plants. In addition, customers who wish to “double check” that their French fries are kosher can visit http://www.oudirect.org and check our database to make sure the UPC code matches the one on our database. Grab your ketchup and enjoy!

June 2011

By Rabbi David Bistricer

OU Kosher Rabbinic Coordinator

To submit questions for future columns, please send them to , or call the Kosher Consumer Hotline, at 212-613-8241.

“What’s Bugging You? Checking Vegetables for Insects”

Q: Are there any kashrut concerns with plain vegetables?

A: Yes. Different varieties of certain fresh or frozen vegetables could potentially contain insects, which are considered not kosher and prohibited. Vegetables that have this concern must be checked before they are prepared or consumed, to ensure that there aren’t any insects hiding in cracks, crevices, or grooves of the vegetable. Moreover, canned vegetables could potentially be cooked in equipment that also processes genuinely non-kosher products, such as pork and beans. Vegetables that are from Israel are also subject to additional requirements of mitzvos hateluyos be’aretz.

The prohibition of eating insects is very serious, as multiple Torah level transgressions are associated with consuming even a single insect.

Q: What types of vegetables need to be checked for insects? Which kinds do not require checking?

A: The vegetables that most commonly require checking are the green, leafy vegetables or herbs. This commonly includes, but is not limited to: asparagus, cabbage, cauliflower, broccoli, lettuces (bibb, boston, iceberg, and romaine), and spinach. The herbs that are most often found to contain insects include, but are not limited to: basil, cilantro, dill and parsley. Berries, such as blackberries, raspberries, and strawberries also must be checked beforehand.

Some examples of produce that are assumed not to require checking are fruits, such as apples or pears, or vegetables, such as potatoes and tomatoes. There are others; this isn’t an exhaustive list.

Q: What determines whether a fruit, vegetable, or berry requires checking?

A: This depends on the likelihood that the produce could contain insects. If there is a halachically significant chance that a particular type of fruit, vegetable, or berry may contain insects, it must be checked. However, if the probability is considered halachically insignificant, even if the theoretical possibility exists, checking is not required.

What is considered halachically significant or insignificant is a point of dispute. The underlying assumption is that in order to be considered significant, the occurrence must be consistent and expected. Rav Yaakov Karliner in Mishkenos Yaakov suggested that a chance of 10% or greater is considered significant. Other authorities take a more stringent approach and set the standard at an even lower rate of consistency.

Q: What about dry goods, such as beans, nuts, pasta, and rice? Is there an insect issue?

A: In the U.S., generally speaking no, assuming that they are stored properly. If kept under dry and clean storage conditions, there should be no problem. However, if someone is concerned, they should check for any visible signs of damage or lacking cleanliness, which could also be a sign for insects.

In certain parts of the world, dry goods routinely develop storage pests and require checking.

Q: Is it necessary to use a magnifying glass or light box to check vegetables for insects?

A: There are varying opinions amongst authorities whether it’s necessary to use magnification. Many respected halachic authorities, such as Rav Shlomo Kluger in Tuv Taam VeDaas, Rav Avraham Danzig in Chochmas Adom, and Rav Moshe Feinstein in Igros Moshe, write that magnification is not necessary. Nevertheless, there are authorities that disagree. That is the opinion of Rav Yaakov Emden and Chazon Ish.

A light box is intended to provide a good source of light to facilitate checking. It’s a useful tool that gives ample light, which is understandably important if you are looking for something. If a light box is not used, vegetable checking must be done carefully in a well-lit area.

Q: Can anyone check vegetables for bugs? How does one become qualified?

A: Yes, with enough experience. It’s important to become accustomed to know what you are looking for. This can be done through a neighbor, friend or relative who has experience. But some people are actually able to intuitively pick up this skill quite well on their own. It takes time and patience, though.

There are books and manuals available about vegetable checking that can serve as excellent guides and are very helpful. The OU published a guide entitled, “The OU Guide to Checking Fruits, Vegetables and Berries.” The book may be obtained on the OU Press website, http://www.ou.org/oupress/category/1676, or by contacting the OU Kosher Consumer Hotline at
212- 613-8241.

The mission statement for the Technical Committee for the Juice Products Association, the major trade association of the juice industry, states that it is “dedicated to a level playing field for products containing juice” which means, as the statement goes on to say, that they “develop and validate methods for authenticating juice and juice products.”

The committee exists in response to the age-old problem of juice adulteration, which usually involves diluting “pure” fruit juice with other ingredients. Those ingredients may be water or sugar or sweeteners, as well as juices that are cheaper than the one being sold.

From a kosher perspective, the most serious concern is the (illicit) addition of non-kosher grape juice to a more expensive juice, such as pomegranate, raspberry, or cranberry juice that is marketed as “pure.” The incentive to adulterate is offset, of course, by the fact that adulteration is illegal. A tarnished name, especially in close-knit markets, can be enough to send a company into bankruptcy. Further, if a product is being touted as medicinal or therapeutic, a company will think twice before playing games.

Nonetheless, adulteration does take place. How would it be identified?

Contemporary laboratories have various methods to determine, or possibly determine, whether a juice product that claims to be one hundred percent juice is in fact that. Doing so requires the development of a “fingerprint” for that juice, which involves compiling a comprehensive database of a specific variety of juice and, based on that information, establishing a standard, or chemical profile,. That standard will be based on organic acids, sugars, proteins, and other constituents of a juice. Samples of juices that do not conform to the projection of what the juice ought to look like may be interpreted as being adulterated. To take a simple example: If the glucose content in a sample of apple juice exceeds the amount of glucose that is naturally in apple juice, a lab would conclude that glucose has been added to the apple juice.

The marker, or indicator, for grape juice is tartaric acid. Grape juice is rich in tartaric acid. Few other juices have any, and most have none.

There is no reported tartaric acid in raspberry juice. If a laboratory test on a sample of raspberry juice yielded the presence of tartaric acid, the laboratory would likely conclude that a) the raspberry juice has been adulterated and b) grape juice is the adulterant.

A juice’s “fingerprint” can also be developed through analysis of its pigment. Anthocyanins are a class of pigments that are red, purple, or blue. Grape juice has a distinctive anthocyanin profile (and that profile will differ depending on the variety). Pomegranate, raspberry, or strawberry juice each have a distinctive anthocyanin profile.
Tartaric acid and specific anthocyanins are the primary, and perhaps only, indicators for the presence of grape juice in other juices.

When a juice bottler suspects competitors of wrongdoing (usually because the price of a product is too good to be true) it will hire outside laboratories to analyze the product. Such testing is crucial in today’s regulatory environment, in which governments have limited capacity to test doctored products and policing is largely a function of self-regulation of industry. Testing not only discourages competitors from wrongdoing. It is a tool of quality assurance insofar as a corrupted or doctored product, even when it is someone else’s, can be disruptive for an entire industry.

It is important to note that the conclusions laboratories make are interpretations of data. The interpretations, to be sure, are based on norms hammered out through available literature and through discussions of, for example, the Juice Products Association’s technical committee. The presence of a non-conforming piece of data is not, however, proof-positive of adulteration. For example, high tartaric acid content in a sample of pomegranate juice could be interpreted to mean that grape juice is present in the sample. That conclusion would be based on the logic that there is no tartaric acid in pomegranate juice, and the only likely source for tartaric acid is grape juice.

What if, however, the database used to compile the chemical profile (the “fingerprint”) of pomegranate juice was not adequately comprehensive? What if the pomegranates used for the data were only of some varieties, and not others? Or only grew in certain types of soil, and not another? Or what if tartaric acid could be supplied from another juice, other than grape?

Generally, of course, laboratory interpretations are credible, or are thought to be credible in court. Recently, a juice company successfully sued another juice company for selling fraudulent product. The evidence used as basis for the judgment was the consensual conclusion of seven independent labs of wrong-doing. The defendant was severely penalized.

The global supply chain has created new challenges for beverage, food, and flavor manufacturers who expect the commodities they receive to cohere completely with the specifications they set forth to their suppliers. The most effective way to avoid problems with suppliers is to develop close-knit and long-term relationships with them.

Laboratory testing is not a great way to make sure your suppliers remain honest. But it is an important technique to be aware of, and invoking it from time to time is a way to make sure your product is exactly what it claims to be.

Rabbi Gavriel Price services the transportation, ingredients, and flavors industries at the Orthodox Union. He received rabbinic ordination from Breuer’s Rabbinical School in New York and a degree from Reed College, Portland, OR. A frequent contributor to BTUS, his “Vanilla, Hurricane Huddah, and the OU Flavor Department,” appeared in the Summer 2010 issue.

Filling a Void in a Deep Gorge: Gorge Estate Vineyards of Washington State Enables Royal Wine to Enter New Territory for Premium Kosher Wines

Wine lovers who keep kosher have been fortunate enough to have kosher wines available from many of the premier wine producing regions of the world. Bordeaux and Burgundy in France, Spanish Rioja, Australian Shiraz and the wonderful wines of Italy to name a few. But kosher wine lovers don’t end their quest for wine with the traditional wine regions — they seek out wine from more obscure locations such as South Africa, Portugal, Hungary and New Zealand.

Adding to their impressive portfolio of wines from around the world (yes, they import kosher wines from South Africa, Portugal and Hungary) Royal Wine Corporation, the largest importer, producer and distributor of kosher wines in North America, set out to produce Sauvignon Blanc from New Zealand —hailed as among the best regions for this famed grape.

Around the same time, a New Zealand winemaker, Philip Jones, had a chance meeting with a California winemaker who had done some contract work for Royal Wine Corporation. Ever the entrepreneur, Mr. Jones realized that nobody was making kosher wines in New Zealand and began his research by talking to a rabbi in Wellington who was involved in certifying kosher foods. Ultimately, Jones met with representatives from Royal Wine in New York and the Goose Bay brand was born.

On the heels of five successful years in New Zealand (a Southern Hemisphere country where the grape harvest generally takes place between January and March) and high ratings by Wine Spectator, The Wall Street Journal and many Jewish and non-Jewish wine critics, Philip Jones sought to fill yet another void in the kosher wine marketplace. Together with his wife, Sheryl, and with cooperation from Royal Wine Corporation, the Jones’ established Gorge Estate Vineyards and winery, located on Underwood Mountain, in the Columbia Gorge in Washington State.

Unlike the New Zealand, facility the Washington winery will be a dedicated kosher winery. It has a capacity of about 7,000 cases. The plan is to start slowly with the inaugural vintage and produce about 2,500 cases from 2010, with plans to ramp up production as the brand becomes established.

These will be the first premium kosher wines made in the Pacific Northwest and will include a Walla Walla (Washington) Cabernet Sauvignon, a Washington Cabernet-Merlot and a Willamette Valley (Oregon) Pinot Noir. The first release will be the Oregon Pinot Noir, with release projection of mid- 2012.

The Orthodox Union, the world’s most respected kosher certification agency, will oversee all aspects of the wine production. The Jones’ and Royal Wine look forward to this first vintage and the ability to provide premium kosher wines from the Pacific Northwest to the world.

The pickle industry, or should I say, the gherkin industry, is a thriving concern pleasing the palates of millions world-wide. Whether it is sliced, speared, hamburger-chip, sour, half-sour, kosher dill, to name just a few varieties, there is a flavor and shape for all sorts of taste buds — and a solid, steady demand for these delicious treats to boot. Quality standards assure a delectable product; OU supervision assures the highest standards of kosher as well.

Gherkins are grown and produced in many areas around the globe from the rural American Midwest to Romania to Vietnam, with a primary focus on a booming gherkin industry in India. Gherkin farming takes place over several short harvests and the raw gherkins are shipped to many state of the art facilities throughout the country. They are then measured and inspected for quality and placed in large barrels of brine or vinegar for packing. The brine, of course, is innocuous, as there are no kosher concerns, but the vinegar must be constantly monitored.

Rabbi Yosef Tirnauer, our veteran RFR in India, devised an elaborate system that monitors every liter of vinegar that comes in or leaves a plant. Every last drop can be traced to its origin, thus ensuring that only approved kosher sources are used throughout OU certified plants.

This is extremely important when it comes to the infrequent use of wine vinegar for specific customer use. Rabbi Tirnauer’s tracking system is a valuable safeguard that guarantees that the provenance of every of ounce of wine vinegar is accounted for and kosher.

Standard OU practice for preparing sensitive ingredients that are prone to insect infestation, such as dill, is another possible kosher hurdle that careful planning and administration have resolved.

One of the challenging aspects of gherkin production regards the constant monitoring of flavors used in jar production. Each client has developed a specific taste for his product and finding a kosher substitute for a precise flavor requires much patience and experimentation. All flavors in a pickle plant, whether for a kosher client or for a client who is not looking for kosher certification, must be approved before they can be used an OU certified facility.

Some of these requirements may seem daunting at the outset to newly certified companies. Rabbi Tirnauer patiently reviews the system with the companies, helps them set up a finely-tuned kosher system, and guides them periodically, making the transition to kosher both pleasant and rewarding.

Rabbi Shaul Gold joined the Orthodox Union as a rabbinic coordinator in 2004. He services the pickles, tuna and pasta industries and was recently appointed to serve as the Webbe Rebbe to respond to the many inquiries received on line at http://www.oukosher.org. Rabbi Gold received his rabbinic ordination from the famed Mir Yeshiva after studying at the Telshe Yeshiva and the Mir Yeshiva branches both in Jerusalem and New York. He has taught at a number of prominent Jewish schools including Magen David Yeshiva and Yeshiva R’tzahd. For ten years he served as rabbi of Young Israel of Avenue U in Brooklyn, NY.

The flamingo is one of the most remarkable of the aquatic birds. There are five recognized species of flamingo, ranging in size from three to five feet tall. They are heavy for aquatic birds, some tipping the scales at nine pounds. While they are able to fly, they must be able to run a bit to gain the momentum to take to the air. Flamingos congregate in huge flocks, often comprised of thousands of individual birds, preferring to live in the shallow mudflats where algae and shrimp abound.

This tall, slender, pink bird stands with its oddly shaped bill dipped into the water and mud. The beak is full of hairy structures called lamellae, lining the mandibles, and rough-surfaced tongues. These lamellae allow the flamingo to filter the mud and water, removing the tiny organisms on which the birds survive. Depending on the construction of the beak, the flamingo is able to filter incredibly small organisms.

The most extreme is the lesser flamingo, which is able to sift out single-celled plants less than two-hundredths of an inch in diameter. The birds are able to sift through twenty mouthfuls a second, and the organisms derived are eaten by no other bird. As such, while the flamingo must be careful not to be consumed by predators, there are no other birds which compete with the flamingo for food.

In 1877, Anton Reichenow concluded based on the anatomy of the beak that the flamingo was related to the biblically prohibited, and hence non-kosher, stork. Such a relationship was also suggested by the famous naturalists Charles Sibley and Penelope Jenkin. If the flamingo was indeed related to the stork, then like the stork the flamingo could not be classified as a kosher bird. However, there are many characteristics of the flamingo which are drastically different from that of a stork.

Storks are known to eat fish, frogs and even small birds. The animals are often aggressively hunted by the storks, and plucked from the water individually. As noted, the diet of the flamingo is primarily small shrimp and algae. These tiny organisms are not targeted individually, but rather they are obtained by the flamingo as the bird filters the water in which these tiny organisms live. A 1980 article published by Storrs Olson and Alan Feduccia in Smithsonian Contributions to Zoology declared that the beak of the stork and the flamingo are very different, and that the beak of the stork was incapable of serving as any kind of filter feeder. It thus appears that the flamingo bears no behavioral relationship to the stork.

The flamingo is well represented in artifacts which have survived from the ancient world. These include drawings on clay jars and depictions of the birds on Egyptian tombs where the birds are thought to signify the color red. Although the flamingo was considered palatable and was sporadically consumed, it wasn’t a sought-after food until Roman times. The Romans would spice the meat and eat it; presumably the Romans were more interested in the exotic nature of the flamingo than the actual taste of its meat.

An emperor of Rome took the consumption of the flamingo to the extreme, by serving a dish which was made from the tongues of flamingos. Some naturalists have suggested that a number of populations of flamingos were completely exterminated to procure the tongues which the emperor desired.

The Talmud was compiled when Judea was occupied by the Roman legions. According to Rabbi Y.M. Levinger, based on research by Rabbis Borenstein and Levinson, the flamingo was considered a food in Judea and is identified in the Talmudic tractate Chullin 63 as a kosher bird. This single Talmudic reference indicates that the flamingo was at best considered kosher, but it unlikely that it was widely consumed by the Jewish people. The most compelling argument for the kosher status of the flamingo is its diet. Kosher birds are not predatory. In many respects, it is difficult to identify a predator. Chickens and ducks are kosher, but they will eat insects and fish. In the case of the flamingo, the construction of the beak precludes the bird from being able to consume anything but the smallest insects and invertebrates. As such, as far as the rule that no predators are kosher, it is safe to say that the flamingo is not a predator.

At present many species of flamingo are vulnerable to extinction, and as such the Orthodox Union is not considering the certification of the flamingo or encouraging anyone to eat these birds. The flamingos are known to gather in huge flocks which have often made them vulnerable to hunters and poachers. In addition, the birds are shy and will often not breed if they do not feel safe. Over the past hundred years, the pink feathers of the birds were sought for the fashion industry, leading to a reduction in the flamingo population. They have also been hunted for food. The meat of the flamingo does not seem to be very tasty, and in many instances it was reported that the meat of the flamingo sold for less than that of a chicken. I haven’t found anyone who has tasted the flamingo tongue, but most people would prefer to see the birds alive rather than on the plate.

Rabbi Chaim Loike, OU’s bird specialist, serves as OU Kosher rabbinic coordinator servicing egg, spice and chemical companies. His fascinating BTUS features on the pigeon, partridge, peacock, duck, Aracouna chickens and birds of the Bible continue to elicit great interest. Rabbi Loike is featured on the much acclaimed DVD “Kosher Birds: Who Are They,” part of OU Kosher’s educational outreach.

Communities can be defined by their food. American food — reflecting a penchant for accessibility, convenience, versatility, and portability -— reveals much about who we are and how we got here. Waves of various immigrants brought new dishes and ways of thinking about food to the repertoire.

Beginning in the 1880s, two obscure German dishes, Hamburg steak and Frankfort sausage, suddenly began transforming -— with the addition of rolls -— into American icons, the hamburger and hotdog. This was due to the demographic (the mass immigration of Germans), cultural, and technological (the invention of the mechanical meat grinder) changes in America at that time. As Chinese laborers arrived, Americans began to eat chow mein, wonton soup, and egg rolls.

During the 1950s, the Italian pasta and pizza emerged as American standards. These were joined by the Jewish bagel, knish, and rugelach. The shelves of American groceries keep changing. Twenty years ago, ketchup was the Number 1 American condiment. Today salsa surpasses ketchup in annual sales (although not volume), echoing the Hispanic influence in America (not to mention tortillas and tacos). Some once wildly popular items fade or disappear, while certain foods endure. Culture is not static. Food is not static.

Perhaps the most distinguishing aspect of American food in the past three decades has been the mainstreaming of kosher. By the beginning of the twentieth century, items such as matzah, horseradish, gefilte fish, and wine were being produced by a few factories in the United States aimed by Jews for the Jewish market. Then in 1925, America’s premier pickle producer, the H. J. Heinz Company, decided to do something totally unprecedented -– offer a kosher version of a national brand of food. At the time, it was a revolutionary idea.

Nonetheless, America’s Jewish community was growing in size and prosperity, and Heinz saw an opportunity to reach this untapped market. The Union of Orthodox Jewish Congregations of America, the nonprofit supervising agency, devised the first and still most-recognized graphical symbol of kosher supervision, the OU, to place on the Heinz Vegetarian Baked Bean label to alert knowing customers that it was kosher. Thus was born a new industry -– kosher certification.

For a long time, the number of kosher-supervised products remained relatively small. The situation changed in 1981 when Entenmann’s bakery placed its entire line under kosher supervision. The response went beyond the Jewish demographics and the company’s expectations. This pointed out a previously little-recognized phenomenon: The impact of kosher symbols reached well beyond the Jewish community. A kosher product generally has a competitive commercial edge over a non-kosher rival.

Also at that time, manufacturers began to insist on kosher tanker trucks, which hauled most of the essential liquid ingredients in prepared foods, including oils and corn syrup. This meant that suddenly almost any product could be easily converted to kosher. By 1987, the year of the first kosher show held in Manhattan at the Javits Center, there were an unprecedented 16,000 packaged items under kosher supervision. In 2010, the number of kosher products sold in the U.S. topped 110,000.

There is, of course a difference, between kosher food and Jewish food. Kosher foods are items under kosher supervision, while Jewish foods are dishes entailing a special significance to the Jewish community. Jewish food is both local and global, the product of the culture and kitchens of the mosaic of Jewish communities across the globe.

There is a unique Jewish role in world cuisine. It is not so much innovation, but transformation and transmission. Historically, Jews have adopted local dishes, frequently adapting them to Jewish tastes and lifestyles, and then helped transmit these foods from one area to another. The English word seltzer comes through the Yiddish, because of the Jewish role in popularizing carbonated water in America. Jews may not have invented doughnuts, but they brought them to the mainstream and popularized them by creating the first doughnut machines and doughnut franchises. Jews did not invent the Middle Eastern hummus, falafel, and pita, but did spread them to the West and, therefore, they became associated with Israel. It was also in Israel, where we have the first record of putting falafel into pita as a sandwich.

There is also yogurt. Jews did not invent yogurt, but one Jewish family in particular was instrumental in transforming it from an obscure ethnic food into an international standard. Isaac Carasso, a Sephardic doctor born in Salonika, Greece, first sold yogurt commercially, naming the company after his son’s nickname, Danone. It was Daniel Carasso, who just died last year at the age of 103, after arriving in the U.S. during World War II, who first sold yogurt in disposable cups and added flavorings. Before the 1960s, very few Americans had ever heard of yogurt. After Dannon’s marketing campaign, in a few short years, yogurt became ubiquitous to America. This process of transmission is repeated over and over. Thus kosher foods become Jewish foods, while Jewish foods become mainstream.

For decades, I spent much time reading about and discussing with individuals from various Jewish communities their perspectives on their culture and foods. I am always on the lookout for a new dish or even a variation of a common one. I started with family and friends, then branched out to anyone who would share. I spent a good deal of time in New York and Israel, the principal areas where representatives from the mosaic of Jewish communities from across the globe can be found. When I meet a new person, who says, “I’m a Libyan Jew or my parents were from Afghanistan,” I think, “I’d really like to meet your mother.” Mothers and grandmothers are the best resources for traditional foods.

Some people love to share their heritage and its foods, while others are a bit more reticent. Some housewives have precise recipes, while others cook by feel -— “a pinch of this and a handful of that” — requiring my measuring the handful or cupful of ingredients to achieve accurate quantities. I received a recipe for melawah (Yemenite flaky bread) and did not like the result and went looking for others. There was a period of two or three weeks when I was making different recipes for melawah every day or so. I had it for breakfast, lunch, and dinner. The result was the most authentic, accurate, flavorful, and appropriate melawah for the American kitchen.

In 1986 when I launched Kosher Gourmet magazine, I started amassing in my computer every relevant recipe as well as food information coming my way. I wanted to use this data in a reference book on food, but was unsure of when or how. Then in 2007, my editor at John Wiley & Sons, Linda Ingroia, and I were discussing the follow-up to our previous successful collaboration, Olive Trees and Honey, and she suggested, “You’re a walking encyclopedia of food, so how about doing an actual encyclopedia on Jewish food?” This was a dream assignment. So I began checking my information for accuracy — there are so many bubbe meises (old wives’ tales) about food out there — and expanding and organizing it into an A- to- Z work exploring traditional foodstuffs and traditions from the various Jewish communities.

The hardest part was reducing everything into a single manageable volume, while maintaining its comprehensiveness, richness, and relevancy. I choose those things that I consider the most representative, meaningful, and pertinent. I tried to include those items held dear and of particular cultural and culinary significance. Some of the items are obvious, such as bagels, knishes and rugelach, while the Jewish connection to others is more obscure.

I strove to provide adequate space for the mosaic of Jewish communities across the globe. I could have done several books on recipes alone, but was only able to include about 300 and without the variations for which I am known. A particular dish is present for its historical or sociological relevance and a corresponding recipe is attached to illuminate the entry. I wanted these foods to provide a sense of an individual Jewish community and its history, cuisine, and mindset. As a whole, I wanted the Encyclopedia to tell the story of the Jewish people.

In September 2010, Wiley published Encyclopedia of Jewish Food, consisting of more than 650 entries in nearly 700 pages. A few are only brief explanations, most consist of about a page in length, while a number of important topics, like matzah, challah, and Sabbath stews, cover several pages and sometimes several entries. The entries cover the history, etymology, and cultural and religious significance of a multitude of foods and dishes from across the globe. I was also able to include entries on various Jewish holidays and rituals and their related food traditions. There are certainly omissions and even perhaps mistakes in the Encyclopedia, so if anyone has any additional information or dishes, please let me know at .

To be sure, today more Jews eat sushi and salsa, which are not Jewish foods, than schmaltz and shlishkes, which are. Jewish food is not merely food that Jews eat. Certain things, certain foods “feel” Jewish. Why? Certainly, it involves their use by Jews. Yet more than that, certain foods become enmeshed in Jewish life, culture, and identity. It is food in a way sanctified by its use on the Sabbath, holidays, or other Jewish occasions. Without sounding too much like Fiddler on the Roof, it is tradition.

An author, rabbi, historian, social worker, and chef, Gil Marks is a leading authority on culinary subjects in general and Jewish cuisine in particular. Among his published books are Encyclopedia of Jewish Food (Wiley: 2010), James Beard Award-winning Olive Trees and Honey: A Treasury of Vegetarian Recipes from Jewish Communities Around the World (Wiley 2004), and James Beard Award finalist The World of Jewish Cooking (Simon & Schuster, 1996).Marks maintains a website at gilmarks.com and blog at gilmarks.com/wordpress.

Pareve means that the food is “neutral,” neither dairy nor meat, which makes it that much more desirable. Kosher law allows for pareve foods to be consumed with all foods, whether meat, dairy or fish. Pareve salad dressing, frozen sorbet, chocolate mints, jams, grains, juices, soft drinks, or confectionary delicacies can be enjoyed with both a sumptuous steak dinner as well as with a refreshing dairy lunch. Essentially, pareve is the universal kosher category.

In an astute Bakingbuyer comment, Betsy Hater points to an ever-successful pareve bagel as an example of how bakeries can reach a wider clientele. “Bagels by nature are pareve, as they typically include no meat, or dairy, only pareve ingredients such as flour, water, yeast, sugar, malt and molasses. However, Reyna Paulker, co-owner of Bagel Fair in Indianapolis, notes that many bakeries use oils based on animal fats or whey instead of wheat gluten.”

These companies and others in the ice cream, confectionery, baking, snack and beverage industries miss out not only on the ever-expanding kosher market, which includes the millions who eat kosher food consistently and for whom pareve is an integral aspect of kosher observance, but also on the tens of millions vegetarian and lactose intolerant Americans, who seek and search for the OU pareve designation as an assurance that the product is absolutely non-dairy.

The USDA allows food manufacturers to put a “non-dairy” designation on an item that may contain up to two percent in dairy ingredients. For vegetarians and those who are lactose intolerant, even this small percentage is unacceptable. Only a truly kosher pareve classification can guarantee that absolutely no dairy ingredients, no dairy residue and no contact with dairy equipment were used in preparation of the food designated as OU pareve.

There is reason to believe that many lactose intolerant consumers prefer seeking out products with the pareve designation on the label rather than studying the ingredient panel’s ingredients, many of which are incomprehensible to the average consumer. The pareve message is simple and unambiguous – the product contains no dairy ingredients nor has it been processed on dairy equipment or on equipment with dairy residue. Without meeting these clearly defined criteria – the label cannot read “pareve.”

Often when trying to promote pareve to companies in the process of attaining OU certification or even long-time OU certified companies, I explain how pareve would benefit the kosher consumer and simultaneously create a larger market share for the company. Remember, pareve is the universal kosher category; it can be consumed with both meat and dairy meals. The dual description of both kosher and pareve can significantly add to the bottom line of any company, particularly if effectively marketed to both the kosher marketplace and the lactose intolerant population.

When several years ago, the famed Duncan Hines Moist Deluxe Cakes Mixes decided to switch their ever-so popular products from their long-standing OU pareve status, to OU Dairy, the consumer response was loud and clear. Countless disappointed pareve consumers unanimously expressed their chagrin at being denied the Duncan Hines delicacies at their meat dinners. The company heard.
Its CEO declared, “We are very excited to again offer Duncan Hines Moist Deluxe Cake Mixes as non-dairy pareve products. We are now able to ensure that our production facilities can produce dairy free product with certainty.” Jeff Ansel, the CEO, perceptively added, “It was a difficult decision to change away from pareve. We heard both from consumers and trade customers and that is why we worked hard to make the move back to pareve.”

The Orthodox Union’s CEO Rabbi Menachem Genack aptly and appreciatively responded: “Successful companies make smart decisions, even if it means reversing a previous decision. Duncan Hines’ switch of its Moist Deluxe Cake Mixes to dairy obviously disappointed part of its consumer base. The marketplace speaks. I commend the company for reversing its decision and restoring the mixes to OU pareve status….”

Rabbi Genack used the opportunity of the Duncan Hines reversal to also reemphasize the distinct advantages to pareve products. “Besides the flexibility they give the consumer, being appropriate for both meat and dairy meals, they are also available to lactose intolerant individuals who cannot use dairy products. OU Kosher, in fact, emphasizes to its companies and prospective companies the advantages of pareve. The results, in many cases, can be found in the bottom line.” I vividly recall the letter received from a company producing fine table crackers thanking the Orthodox Union for its strong recommendation to maintain its crackers’ pareve designation. “We are just overwhelmed” they wrote. “Our sales have increased by 35 percent.”

Reactions to the pareve suggestion, however, are not universally enthusiastic. Often, I am politely told that, “OU-D (Dairy) is just good enough for us” and at times more bluntly rebuffed, “We really don’t want to bother.”

But more often than not, there is no big bother. Perhaps a bit of persistence is what it takes. It was several years ago that I recall completing the OU certification process of a company seeking certification for its popular pareve cookies. I reviewed the Schedule A one last time to be sure that all ingredients listed were pareve. Lo and behold, in my final go-around, dairy raspberry bits, produced by an OU certified company, stared at me from the otherwise perfectly pareve Schedule A. “But what could possibly be dairy about raspberry bits?” I wondered.

After consulting with both the OU and company personnel involved with the application just about ready to be certified, I was convinced that the company ready to flood the market with its uniquely delicious pareve cookies should not be allowed to abandon its pareve designation and increased market share because of raspberry bits produced in kettles that infrequently also process dairy caramel and are therefore labeled OU-D. With a cooperative spirit from the raspberry bits company’s RC and RFR and the company’s full understanding that the cookie company needs 100 percent pareve raspberry bits and not pareve raspberry bits processed on dairy equipment, the company agreed to have the kettle in which raspberry bits are processed kosherized by the OU’s RFR.

So the story’s happy ending is that the cookie company has its pareve bits and the raspberry bits company retained a client and possibly attracted many more as word spread about its pareve capabilities – all at an insignificant cost of a few hundred dollars for the kosherization fee — and very little bother. Indeed, more companies need to better understand the great opportunities waiting to be discovered in the pareve market place. Get your marketing people involved – they can report back on decisions that could ultimately affect millions of dollars in sales.

Keep the pareve coming!

Question: A customer has called us and would like us to run a new beverage product as OU, but without the D. Our plant is currently only approved for OUD usage. Is it possible for us to accommodate this customer and remove the D designation? How may it be done?

Answer by Rabbi David Bistricer

Dear______________:

Equipment that generally processes dairy must first undergo a kosher wash, or kosherization, before manufacturing pareve (non-dairy) products. A “kosherization” in actuality is a kosher sanitization of equipment previously used for non-kosher when shifting to kosher production, or in this case when switching from dairy to pareve. In theory, a kosherization is no different than a plant’s standard CIP (Cleaning In Place) or COP (Cleaning Out of Place) requirements for cleansing equipment, although the standard kosherization requirements may be more rigorous than a plant’s standard CIP.

The kosherization of a production line is often very involved, and at times can be complicated. There are two main preliminary steps before a kosherization may commence. First and foremost, machinery and equipment must be thoroughly clean of residue from previous productions. Furthermore, shared hot water loops between productions should be drained before the kosherization begins. Subsequent to residue removal, a downtime of 24 hours is ordinarily required before sanitizing wet lines, which is certainly the case with beverages. In the event that a 24-hour downtime is not possible, it may be avoided when caustic is run through the lines along with the boiling water and followed with a second boil.

Often there are misunderstandings among companies as to what a kosherization seeks to accomplish. In principle, it is no different than an allergen cleanup. The same way a company will rigorously clean its equipment from allergens, so equipment that is shared between kosher and non-kosher, or dairy and pareve, must undergo a thorough and rigorous cleaning.

The following is a summary of the basic steps of kosherization:

• Residue removal. This step alone is sufficient for equipment used at ambient temperatures, with the exception of tanks containing wet mixtures for a minimum period of 24 hours.

• 24-hour downtime. This may be avoided when caustic is present in an initial wash, followed by a second wash.

• Actual sanitization of equipment. Boiling water is required for equipment used wet. Boiling for wet lines is defined as 212° Fahrenheit. Lesser temperatures, no lower than 190°, are considered acceptable under extenuating circumstances.

The actual details of a kosherization will depend on a plant’s processing systems and will be designed for the plant in consultation with the company’s RC and RFR.

This is also an opportune time to discuss label symbol accuracy. There are different kinds of designations, and companies accustomed to maintaining dual sets of labels are often prone to making innocent errors. Confusion between the two designations among the personnel responsible for label design can lead to the wrong kosher designation placed on a label. It is therefore important to ensure that these company personnel understand the difference between the various kosher designations and that there is a formal proofreading process to check that the correct designation is used. Moreover, submitting a mock label to the Orthodox Union should become a standard procedure with each new product request. This will allow the OU as well to check and confirm that the correct designation is used.

Rabbi David Bistricer is an Orthodox Union rabbinic coordinator specializing in the baking, sauces and vegetables industries.

Those who know OU Kosher only for its visits to its facilities and its certification of their products may be both surprised and intrigued to learn that the OU is also the leading purveyor of practical and comprehensive kosher education in the world, dispatching its rabbis all over North America to provide kashrut (kosher) knowledge to audiences ranging from small children to distinguished rabbis; using schools and synagogues as their classrooms; producing CD’s, broadcasts and webcasts on the finer points of kosher practice; and in the process translating centuries old kosher law into a “how to do” it for the modern world.

The OU also considers it part of its education mission to train those who do kosher certification – known as mashgichim — to bring them up to OU standards. As a result, every other summer, under the direction of Rabbi Joseph Grossman, Senior Educational Rabbinic Coordinator, OU Kosher presents the Harry H. Beren ASKOU program – which beginning in late July had its tenth three-week and one-week seminars, known as ASKOU10, which were attended by dozens of rabbis and advanced rabbinical students spanning the range of the worldwide Orthodox community.

Speaking of “worldwide,” the participants in the program were not restricted to those who took the subway from Brooklyn to OU headquarters in lower Manhattan or came from other nearby major centers of Torah study such as Monsey in New York and Lakewood in New Jersey. They came from further away as well – from Montreal in Canada and Watertown in the far reaches of upstate New York; from Baltimore and Cleveland; from Cherry Hill, NJ and Norwalk, CT; and also from Savannah, Georgia; Edmonton, Alberta Canada; Portland, Oregon; and Rouen, France — the same Rouen where six centuries ago Joan of Arc was burned at the stake. Immediately following the program, one of its graduates was scheduled to leave for his new rabbinical assignment: Sydney, Australia.

Rabbi Yerucham Schochet from Savannah; Rabbi David Laufer from Edmonton; Rabbi Dr. Dov Yitzchak Neal from Portland; Rabbi Chalom (pronounced Shalom) Levy from France; and Rabbi Avraham Colman of Lakewood, now from Sydney, were among the 64 registrants in the courses.

The purpose of ASKOU10, like its nine predecessors, was to educate the new generation of kosher professionals or to provide background for those who will not practice kosher certification full time, but who will benefit in their daily work from advanced kosher education. As in past years, many of the graduates of the program are expected to work for large kosher certification agencies or for their local kosher certifying councils. Including the current class, ASKOU has produced more than 650 graduates from all over the globe, many of whom have gone on to take important positions in the kosher world.

Funding for ASKOU10 comes from the Harry H. Beren Foundation of Lakewood, NJ. The Beren Foundation provides financial support to a wide variety of OU kosher education programs for all levels of knowledge and ages.

“It has been our great pleasure and privilege to once again service young men from around the globe who have turned to the Orthodox Union and its experts for guidance in the intricacies of practical kashrut procedures,” declared Rabbi Yosef Grossman, OU Senior Educational Rabbinic Coordinator, who organized the program, “The high standards of kosher protocol they have observed will do much to strengthen kashrut worldwide.”

Each of the long-distance students agreed that it was worth the time and expense to come all the way to New York to sit at the feet of OU Kosher’s staff experts and guest lecturers. These experts included Rabbi Menachem Genack, Chief Executive Officer of OU Kosher; Rabbi Hershel Schachter, a head of the rabbinical seminary at Yeshiva University; as well as a long list of OU Kosher rabbinic coordinators and rabbinic field representatives, who taught their specialties to often enthralled audiences. Outside experts such as a skilled butcher demonstrated their techniques; field trips to OU certified restaurants, banquet facilities and plants allowed the students to see how kosher laws are put to practical use in the field.

Rabbi Schochet from Savannah (with a name that certainly indicates interest in kashrut – it means “kosher slaughterer”) speaks with a southern accent – South Africa that is. He does certification work and is a member of the local advanced program for post-rabbinic students in Savannah.

“I came because I’m working in kosher, to increase my knowledge, to go behind the scenes at the OU to understand the practical aspects of kashrut and to be more effective when I go back to Savannah,” Rabbi Schochet explained.

Rabbi Laufer has done kashrut work in both Jerusalem and Edmonton, where he has lived for four years and is director of the local post-rabbinic program. “People, both religious and non-religious, are constantly asking me questions about kosher, so the OU is the best place to be connected to, with the resources and the information it provides,” he explained. “You see things in front of you that you learned only theoretically in yeshiva,” he said. “That’s what the program is all about.”

Rabbi Dr. Neal moved recently to Portland from Bakersfield, California, where he taught for years on levels from pre-school through college. He also did kashrut work in Bakersfield and Los Angeles, helping people make their kitchens kosher. “Between a couple of pots of boiling water and my blowtorch I fixed them up,” he said. Now, in Oregon, he intends to be involved in outreach work to Jewish communities while doing industrial kosherization in factories.

Rabbi Levy, from France, was a mashgiach in Manchester, England as well as in Rouen and elsewhere in France and wants to establish a kosher council in his home city. He came to New York “to have a wide overview of many kosher issues that I learned in school and to bring this wide expansion of knowledge home with me.”

Rabbi Colman, a native of Toronto, is a student at Beth Medrash Govoha in Lakewood, the famed yeshiva where OU Kosher has presented well-attended kashrut seminars in its outreach program, also sponsored by the Harry H. Beren Foundation. “We all appreciate the OU giving us this opportunity to see the workings of this large, international organization,” he said.

Before leaving for home, these young men agreed that the makeup of the group, spanning the spectrum of Orthodoxy from centrist to Hassidic, was an asset to the program and that there was a bonding between the different wings of Torah Judaism. The dedication of both the teachers and the students made an impression as well. “These men are passionate at what they do,” said Rabbi Dr. Neal of Portland. Noted the OU’s Rabbi Grossman, “With their attention and with their enthusiasm, the participants made it clear that whether they came from neighboring Brooklyn or from across the ocean, they were there to learn and to improve their skills.”

Over the last ten years there has been a veritable explosion in the certification of kosher wine. Kosher wine is now produced on every continent and in most of the world’s premier wine regions. While the manufacture and handling of kosher wines (and grape juice) involves certain unique challenges, with the OU’s experience and expertise these have been met and overcome, providing consumers an ever- increasing variety of kosher wine products.

Kosher wine requires the exclusive handling by specially approved kosher workers from the delivery of the grapes until the product is secured in sealed tanks or bottles. If the product has been cooked (or more commonly flash pasteurized, as kosher wine frequently is), these restrictions are relaxed.

The first step in the certification process is a review of the winery to determine the number of kosher workers that will be required for the grape “crush.” This number varies from winery to winery based on a certain factors (e.g. automation, work stations etc.).

Yeast and other processing additives need to be from verified kosher sources. During fermentation one kosher worker is on call to perform any manipulation of the wine as may be required. Special seals insure the integrity of the wine when the kosher worker is not present. Wines are sometimes aged for many months, all in sealed vessels.

Bottling takes place and kosher labels are all affixed with kosher controls assuring consumers that the OU’s acclaimed kosher standards have been adhered to for each and every bottle.

The OU would be delighted to assist your company in making kosher wine.

Rabbi Nachum Rabinowitz, OU Kosher Senior Rabbinic Coordinator, services applications for the OU certification of wine and liquor, as well as OU applications from throughout Europe.

Mention pickles in a conversation and the talk naturally turns to New York City and how the pickles there are just plain better than any place else on the planet. It is said that United Pickle, the oldest continually operating pickle company in the city, is responsible. Since 1897, United has made the pickles that make New York City the pickle capital of the world.

In 1979 Leibowitz Pickle Products, Inc. of Brooklyn, NY and Milford, Delaware merged with United Pickle Company, Inc. of the Bronx, NY. Stephen Leibowitz and Marvin Weishaus, both third-generation pickle men, developed the largest Jewish-owned pickle company in the country. “United makes the best tasting, most authentic New York sour barrel cured pickles and New York half sour pickles on the planet,” says Stephen Leibowitz, CPM (Chief Pickle Maven). “United products are sold all over the United States and beyond. As it is said everywhere, ‘When you are in a pickle call United Pickle.’ “

Most of the United products are sold in pails and tubs and are also available in plastic and glass bottles in consumer-size jars all over the country.

Adds Mr. Leibowitz, “The secret of United Pickle’s success is that all of the products are packed with love .United Pickle has been with the OU for more than 50 years and I hope for another 50 years. The OU is the most recognized name and symbol for kosher certification in the world. We choose OU certification over any other, since it has the most trusted name and symbol to certify kosher food products in the world. I consider the OU a major asset to United Pickle Products Corporation.”

Rabbi Howard Goodman is Orthodox Union rabbinic coordinator of United Pickle.

Merriam-Webster’s Dictionary defines teamwork as “work performed by several associates, each doing a part but all subordinating personal prominence to the efficiency of the whole.” At the OU, we try to work together as a team to come up with unique solutions to the unique challenges that kosher certification presents. But before one can talk about teamwork, one must first define the team. The OU team is not only comprised of the Rabbinic Field Representatives (RFRs), Rabbinic Coordinators (RCs), Kosher Law Advisory Board and support staff, but also includes a key component, our partners at the various companies; specifically our kosher contacts. It is often their experience and ingenuity that overcomes the challenges to create the solutions.

One particular case that comes to mind involves a sophisticated spray dryer that required kosherization. A common obstacle in kosherizing spray dryers is the difficulty in achieving hot enough water temperatures throughout the dryer. Because of their massive size and the cooling effect created by evaporating water, even with copious amounts of boiling water sprayed through the CIP systems, it is difficult to achieve adequate exit temperatures. In this particular case, the dryer had a rotary valve near the outlet that could not reach temperature. Several attempts were made to raise the temperature the necessary few degrees, but none were successful. The temperature probes showed that from the rotary valve on down, we were below kosherization temperatures.

With time running out and a large kosher contract on the line, we called a team meeting between the RC, the RFR, advisory members and the kosher contact. Various ideas where put forward, but none of them were radically different from what had already been tried, and it was doubtful if any would be successful. Finally it became clear to the kosher contact that it was not necessary to kosherize by spraying boiling water. What we were really interested in was any method that would bring the rotary valve in contact with boiling water. So the kosher contact suggested that instead of focusing on increased temperature and methods for limiting thermal loss, we could sidestep the whole issue by simply removing the rotary valve and accompanying piping. We could then boil it up separately in a large steam kettle. Though the stainless steel machinery weighs several hundred pounds, it can be hoisted up with a chain attached to a mobile crane, transported to the kettle and boiled.

In another example, a company wanted to produce a pareve chip. Although all the ingredients in the chip were pareve, the seasonings were applied in a tumbler that was also used for dairy. In order to label this product pareve, the RFR would have to kosherize after every dairy production. Because the company needed greater flexibility in its scheduling, the project was stalled for many weeks. Finally we were able to have a team meeting, and all the options were laid out on the table. It was explained that if only there were some way to reduce the temperature of the chips such that they would enter the tumbler at below 110° F, we could avoid the need for kosherization. Given the physical constraints of this plant, this would be no easy task. The chips would need about 70 degrees of cooling in a very limited space. But the company’s engineering department was up to the task. It indeed devised a system of inclined belts and exhaust fans that were able to cool off the chips to the necessary temperature.

Our goal is to create systems of maximal efficiency, while keeping with the highest kosher standards. To make this work takes teamwork. Working together we can turn complex issues into workable solutions; the key is having the right people on the team.

Rabbi Eli Gersten serves as OU rabbinic coordinator — recorder of OU policy. In that important capacity, he works closely with OU’s senior rabbinic team that reviews and formulates OU Kosher policy. A frequent contributor to BTUS, his “A Kosher Formula” appeared in the Summer 2010 issue.

As an OU certified company, the primary contact you have with the OU, besides your rabbinic coordinator (RC) at OU headquarters, is your RFR (rabbinic field representative). Out in the field, the RFR is the face of the OU, and you may not be aware that your RFR is both a valuable source of information and can provide service that you should be aware of — and avail yourself of.
Many company reps who are assigned to work with the OU Kosher program are not fully aware of the tools that are at their disposal or what assistance can be obtained from their friendly visiting RFR. You are no doubt familiar with organic certifiers, government agencies (FDA, USDA, etc.), as well as third-party auditors like SQF, BRA and AIB. Kosher certification is a very different program, and your RFR also has a very different role compared to other auditors.

For example, under the NOP, organic inspectors are barred from providing any assistance to the company they are auditing. They can only conduct the audit and report findings. The same is usually the case with other third-party auditors who only inspect and report — and let’s not even bother to talk about government agencies! The OU Kosher program is quite different: Your RFR, while certainly coming to inspect your facility for kosher compliance, is also willing and able to provide a host of assistance.

Looking for help locating a kosher ingredient? Your RFR may well know where to get what you are looking for; after all he sees thousands of ingredients on his route in your area. If he doesn’t know, he can check the OU Direct database (and even better, show you how to do so as well!) or talk to the OU head office’s Ingredient Group who have access to the largest database of kosher ingredients in the world.
You probably have utilized your RFR’s services to assist in working through certification requests or ingredient approvals. Sometimes the office may get bogged down, or it’s even possible that a request did not get to the right place. If you have a request pending, you should certainly call or email your RC at OU Kosher headquarters, but mention this to your RFR as well.

Contemplating a change in your plant? Looking at new or changed equipment? Adding a new line? Plan to start a new product? All of these are good reasons to touch base with your RFR. Consulting with your rabbi on projects even just in the planning stages can be a very valuable exercise that pays off in a significant way. Your RFR can review plans with you, identify any potential issues for the kosher program and even help you problem solve before implementation. All this can lead to a much simplified kosher process latter on.

As an example, say you are looking at a piece of equipment that will be purchased from another company. Consulting with your RFR about the upcoming purchase plans could pay off in big dividends. He can help you research the kosher status of the equipment, and if it is coming from a kosher plant, help preserve that kosher status during the move and installation – and save you the time, trouble and expense of re-koshering after installation. Sometime the equipment just isn’t kosher. Your RFR can help you with planning the kosherization process and often times save you a lot of trouble by coming up with a koshering protocol that can be completed in conjunction with the installation or during trials.

Another area where your rabbi is a valuable resource is in the use of the OU Direct system. If you are already a “power user” of the system you’re in great shape. But those who are not as familiar with OU Direct — are you aware of all the tools that are at your disposal through our company specific, web-based application? OU Direct is an invaluable tool for keeping your schedules A and B current, submitting ingredient and product information, obtaining customized LOC’s and a host of other tasks. If you need a tour or help becoming familiar, your RFR can sit down with you and walk you through the system, showing you all the countless benefits that are available.

Naturally, issues do sometimes come up where a problem is found during a kosher inspection. The RFR has an obligation to report to the main office, but unlike other certification programs our focus is not on issuing a citation but on making a correction. Our field staff can work out solutions and help you get the program back on track. We want to work with you as our partner in making kosher products available to consumers!

The next time you get paged by reception to find out “the rabbi is here,” don’t just think of his visit as just another audit. Feel free to take advantage of the wealth of information he has to share – and don’t look at him as another auditor, but as your personal OU Kosher Customer Service Agent!

Rabbi Simcha Smolensky, a seasoned kashrut professional, joined OU Kosher’s staff in 2008 as a Chicago-based rabbinic field representative. He previously worked for several agencies in both a field and administrative capacity, including the Vaad of Denver, Chicago Rabbinical Council, Vaad Hoeir of St. Louis, and Vaad of Winnipeg.

As one of the largest producers of gherkins in the world, Reitzel International is well entrenched in markets throughout the globe and its delicious pickles and other food items can be found in many of the major supermarkets under private label brands. With more than 65 percent of the gherkins private label market in France, 85 percent in Switzerland, and a very sizeable presence in Russia, Germany and the United States, all of it products are certified kosher by the Orthodox Union.

“Reitzel International’s roots date back more than 80 years and throughout this time we have continuously strived to provide quality products and service to our customers,” said Jean-Bernard Misrachi, Reitzel International’s Director. “OU certification, which we acquired in early 2000, is something we cherish as it has both a traditional meaning for our company due to my family’s Jewish background, and as an enormous aid in helping us achieve our goals of entering new markets because having it establishes in many customers’ minds that our company abides by a certain level of standards.”

For the past 15 years Reitzel has been concentrating its efforts on pickle production in India as well as providing olives, artichokes, asparagus, and cherry tomatoes from Peru. However, the firm’s roots go much deeper.

It all started when a dynamic Jewish entrepreneur from Algeria named Eli Benichou decided in 1917 to come to France to start his own company, importing thousands of tons of cereal from the Soviet Union. During World War II, he hid in a monastery in the South of France. In 1945, he was freed by the United States army and his daughter soon married a young Jewish logistics expert, Claude Misrachi. In 1951, Claude established a domestic transportation company, drawing on his own knowledge along with Eli’s trading expertise.

Transports M. Misrachi was born, became quite successful and grew into Misrachi International SA in 1986. From 1951 to 1991 the company specialized in providing logistics services to its customers in the food business. Beginning in 1992, after Jean-Bernard Misrachi, Eli’s grandson, joined the company, the focus was switched to goods, and the company invested heavily in the pickle industry, introducing the crop in India in 1993.

Beginning in 2000, Misrachi International SA was involved in building a state-of-the art factory near Bangalore in India, thus establishing the company as one of the world’s leading pickle producers. The company was sold in 2004 to the Reitzel Group, a Swiss conglomerate, and became Reitzel International SA, but management was retained by Eli’s grandson, Jean-Bernard. The main product focus remains on gherkins; however, other vegetables such artichokes, asparagus and olives have also been added to the product line, all OU certified of course.

Obtaining OU certification for the factory was crucial to the company for several reasons. It provided products with access to many markets which would otherwise have been closed to them, a necessity for the company’s growth. Certification also reassured many potential customers that certain food safety standards were being adhered to during production, in a sense providing a third-party audit. Most importantly, certification ensured that the company’s strong Jewish roots were respected and not forgotten.

Reitzel International SA’s gherkins can be found on local supermarket shelves throughout Europe, North America, Russia and Canada, among other countries. With all production from fresh-pack, a rarity in the gherkins business, this ensures a crunchy and tasty final product the customer will come back to time and time again. With recipes originating from France, the land of gourmet cuisine, these perfectly grown pickles are irresistible. Try one for yourself and be the judge; you can rest assured you won’t be disappointed.

Rabbi Shaul Gold is Orthodox Union rabbinic coordinator for Reitzel International.

I recently had the pleasure of doing some plant inspections in the province of Québec, home to some of the home to some of the proudest French speakers this side of the Seine. Without visiting this area yourself, it is hard to imagine the animosity felt by native French speakers here toward English speakers (Anglophones, as we are called). While driving from Québec City to Montreal, the top news story on local radio was a law being passed through the legislature to permit Francophones (native French speakers) to attend English-speaking schools.

Apparently, the native French speakers have tried over the years to insulate their own from mixing with their English-speaking countrymen, and made their best efforts to preserve the French language in Québec by forcing the French speakers to attend French-only schools. Alas, their efforts are failing and most French speakers in the province also speak English. That was good news, because French is all Greek to me! Even my GPS had a hard time with the language, trying to valiantly to pronounce the French street names with an Anglo-computer accent.

My first stop in Québec was the BSA plant in Montreal. Les Ingredients BSA is one of the finest spice-blending facilities on the continent, regardless of language! Here, raw spices, starches, flours, cheeses, extracts and more are blended together to create the flavorings which enhance everything from French fries to dessert foods. Rabbi David Rosen, the OU’s rabbinic field representative for Atlantic Canada (featured in these pages in the Winter 2009 Issue) is the eyes and ears of the OU at this plant. Rabbi Rosen conducts his visits here together with the epitome of OU Kosher contacts, Ms. Valerie Duval, Document Specialist, and Mr. Marc Landry who heads Quality Control. An immaculate and notably organized facility, BSA’s blends can be found in the finest factories around the United States and Canada.

Next I drove to Québec City, home to a nearly three hundred-year-old Jewish congregation “Congregation Beth Israel Ohev Sholem,” one of the oldest congregations in North America! The original synagogue was sold during a period of “downsizing” many years ago, and the congregation moved to an area better serving its current constituents. I was fascinated to see ancient plaques donated to the congregation honoring members and memorializing loved ones lost more than a century ago.

Rabbi Dovid Lewin, the 20-something French-born current rabbi of the congregation, described the hard work involved in organizing events for the community when kosher food is hard to come by, and of the work involved in spiritually uplifting a congregation removed from the nearest Jewish community by a drive of more than three hours. He must send his own kindergarten-age son to live with family in Montreal in order to receive the basics of Jewish schooling, seeing him only on weekends.

He regaled me with stories of the struggles faced with living outside of a major Jewish community, such as having a fresh hot pizza delivered by a commuter bus from Montreal, only to receive it frozen solid after having spent several hours of a winter drive in the cargo compartment!

After spending the night in a hotel at the edge of town (and buying some necessary victuals at the local Metro supermarket – where no one spoke English…of course), Rabbi Lewin and I drove to the Kerry facility in St. Claire, roughly an hour south on quiet, winding country roads (much like the ones I enjoy in Brooklyn, NY). Here Mr. Alain Lanouette, the head of Quality Control, took us on a two-hour tour of the process Kerry uses in blending, pasteurizing and packaging various shelf stable beverages for both American and Canadian markets. Rabbi Lewin and I were both duly impressed with Mr. Lanouette’s encyclopedic knowledge of the plant’s kosherization protocols, and all of the situations in which the plant might need to call in the rabbi to kosherize the equipment.

On the ride back to Québec City I treated Rabbi Lewin to lunch, OU field representative style! We enjoyed individually wrapped cheese slices from Israel, rice cakes from Belgium, American pretzels (all brought from my local store in New York) and enjoyed them with some Canadian kosher certified Coca-Cola products in the car on the drive home.

The following morning, I was privileged to do my first gluten inspection. People who suffer from celiac disease (also known as gluten sensitive enteropathy) can suffer terribly from eating even minimal amounts of gluten. Nearly one in 133 people suffer from this illness, according to the Gluten Intolerance Group, and this figure does not include people diagnosed with dermatitis herpetiformis, a skin disease which is treated by eliminating gluten from the diet.

The OU is proud to have its field supervisors receive additional training in the requirements of gluten free production, to make inspections for Gluten Free Certification Organization. The systems for gaining and maintaining gluten free certification are quite similar to those required in kosher certification. Plants must be diligent to only purchase ingredients from approved suppliers; equipment previously having handled gluten items must be meticulously cleaned (and the systems for cleaning monitored); and products containing gluten can never be included in add-back or rework into products which are gluten free. Gluten free productions also require monitoring of ingredient storage and ventilation systems, which we do not normally include in a kosher inspection.

After the inspection, I ran back to the airport to catch my flight home, where I was greeted by my nine-year-old daughter who gave me a souvenir from home, a pen she decorated with the words “Welcome Home from Montreal, Canada,” and a little airplane. After checking carefully, I confirmed that she, in fact, wrote it in my native English.

Rabbi Chaim Goldberg has been chasing both wild and farmed fish around the globe while managing the OU Fish Desk for the past eight years. A fan of thrills and adventure, Rabbi Goldberg frequently educates and amuses kosher fish customers from ages 6-99 both in scheduled lectures nationwide and through viewings of his critically acclaimed OU educational video, “The Kosher Fish Primer.” Rabbi Goldberg lives with his wife and three children in Brooklyn, NY.

What’s a corned beef sandwich without a pickle? Dill pickles are the perfect accompaniment to a deli sandwich because they help clear the palate. With each bite, the flavors of the sandwich begin to fade as your taste buds get coated with fat and zapped by spices in the meat. Pickle to the rescue! It cuts through the residue in your mouth and helps cleanse your palate, allowing the full flavor of the food to emerge once again.

The history of pickles stretches back to antiquity, more than 4,000 years ago. Pickles first started out as cucumbers. Today’s modern cucumbers are descendants of a plant native to northwestern India. It is unknown when cucumbers actually arrived in Europe – perhaps as late as the 13th century.

In the mid-16th century, nomadic Tatars and Turks brought the Chinese method of pickling vegetables without the addition of vinegar to Eastern Europe – a process called lacto-fermentation. Once the cucumber was treated with this improved pickling technique, pickles emerged as a staple of Eastern European Jewish food.

For many generations, Eastern Ashkenazim prepared crocks or barrels of cucumbers and let them ferment in a warm place until they reached the desired degree of sourness. Then they were moved to the root cellar or another cool place to last through to the spring.
Eastern European Jews brought their love of pickles with them when they came to America. Within a short time, countless shops appeared, especially on Manhattan’s Lower East Side, offering a selection of pickles sold from big barrels. Very few of these shops still remain today – most pickles are produced by major food manufacturers.

In 1869, Henry J. Heinz began offering his “57 varieties” of pickles to stores in the Sharpsburg, PA area. Heinz later introduced the concept of a national brand of food that was under kosher supervision. Kosher-supervised pickles soon followed. Today, Heinz is one of America’s main producers of pickles and relishes.

True “kosher dills” do not contain vinegar. The addition of fresh garlic also identifies cucumbers as kosher dills. There are three basic types of pickles: full-sours, half sours, and sweet. Sour pickles are fully fermented in a brine solution, half sours are partially fermented in brine, and sweet pickles contain a fair amount of sugar which acts as a preservative.

My mother made homemade pickles each fall, turning our tiny kitchen into a miniature pickle factory. We scrubbed countless cucumbers and then soaked them in cold water to ensure the pickles would be firm and crisp. (Years later, a friend told my mom her time-saving trick: She soaked the cucumbers in cold water in the washing machine, drained the water and removed the clean cucumbers – no soap, no spinning allowed!)

Mom made brine using kosher salt and boiling water and while it cooled, she put fresh dill, pickling spices and fresh garlic into sterilized jars. She then added the scrubbed cucumbers, packing them in tightly. Next, she poured in the brine, added more dill and spices, put the lids on and then shook each jar to distribute the spices evenly. The pickles fermented and bubbled on the kitchen counter – four or five days for half-sours, ten days for full sours. Then they were stored on shelves in our cold cellar, hopefully lasting throughout most of the winter. (Doubtful – my father adored pickles!)

PICKLE POINTS:

• One of the most popular ancient methods of preserving foods was pickling. Acid and salt were two of the most effective preservatives, used individually and in conjunction with each other. Vegetables were either mixed or cooked with a little salt, helping to preserve them for a few days, or brined with vinegar for a longer time to delay the growth of bacteria.

• America was named for Amerigo Vespucci, who was a pickle peddler in Spain before he became an explorer. He supplied ships with pickled vegetables, which prevented sailors from getting scurvy on long voyages because of the vitamin C content.

• Pickles were the only juicy green vegetable available for many months of the year so they were held in high esteem by America’s pioneers.

• In the early 1900’s, pickles were often sold from pushcarts on the Lower East Side in New York City. Big pickles might cost a nickel, little ones a penny or two.

• In the movie Crossing Delancey, a handsome Jewish pickle vendor gets rid of the pungent smell of pickles by washing his hands with vanilla and milk and wins the heart of his true love.

• Americans consume 26 billion pickles a year – that’s about nine pounds of pickles per person.

• More than half the cucumbers grown in the United States are turned into pickles.

• National Pickle Day is November 14 and National Pickle Week takes place in May.

• Pregnant women are said to have cravings for salty, crunchy pickles and ice cream, often at the same time.

• When my friend’s son was young, he declared, “A meal is not a meal without a pickle!”

IN A PICKLE?

• Add chopped pickles to potato salad, coleslaw or pasta salad to add some zing.

• Add minced pickles to chopped egg, chicken, tuna or salmon salad as a sandwich filling.

• Mix chopped pickles, green onions, radishes and tomatoes with cottage cheese or Greek yogurt for a light lunch.

• Mix minced pickles and onions or shallots with mayonnaise, capers, lemon juice and seasonings to make tartar sauce and serve it with fried fish. You can also spread tartar sauce on sandwiches instead of mayonnaise.

• Israelis like to add thinly sliced pickles to deep-fried falafel balls stuffed into pita.

• For a flavor boost, drizzle (that is, apply in fine drops) a little pickle juice into your favorite salad dressing.

• Some delis feature deep-fried pickles on their menu, even adding pickle juice to the batter!

• Pickles are the perfect condiment to serve with grilled burgers, hot dogs, a juicy steak or a scoop of chopped liver.

• Pickles taste terrific with a grilled cheese sandwich or tuna melt.

• One of my friends loves to eat dill pickles with peanut butter. Another friend shared that her three year old loves pickles with whipped cream!

PASTA SALAD:

This pasta salad is terrific when you’re expecting a big crowd. Pickles add a special zing! Instead of adding all the dressing at once, add about three-quarters to the pasta initially and reserve the remaining dressing to add just before serving. This technique helps prevent too much of the dressing from being absorbed by the pasta.

1 Tbsp salt (or to taste)
1 package (12 oz) spiral pasta, penne or ziti
1 medium red onion, finely diced
1 red bell pepper, finely diced
1 green bell pepper, finely diced
2 or 3 dill pickles (or 6 sweet gherkin pickles), finely diced

Dressing:
1 cup mayonnaise (light or regular)
1 Tbsp pickle juice
1 Tbsp lemon juice
3 Tbsp finely chopped fresh parsley (or 1 Tbsp dried parsley)
3 Tbsp finely chopped fresh dill (optional)
Salt and pepper to taste

1. Add salt to a large pot of rapidly boiling water. Add pasta and cook just until tender, about 10 minutes. Drain well. Transfer to a large bowl.

2. Add onion, bell peppers and pickles to pasta and toss together.

3. For the dressing: In another bowl, combine mayonnaise, pickle juice, lemon juice, parsley and dill, if using.

4. Add most of dressing to pasta/vegetable mixture and mix well. (Reserve about one-quarter of dressing and mix it in just before serving.) Season with salt and pepper.

5. Chill 2 to 3 hours or overnight to allow flavors to blend.

6. Add reserved dressing and add more salt and pepper, if needed.

Yield: 8 servings. This keeps 2 or 3 days in the refrigerator. Do not freeze.
TUNA PASTA SALAD: Add 2 cups green peas, 1 cup chopped celery and 2 cans tuna, drained and flaked, to the pasta. Increase mayonnaise to 1 1/3 cups (or use 2/3 cup mayonnaise and 2/3 cup sour cream or yogurt). You can also add a little pickle juice!

BLACK BEAN ANTIPASTO:
Serve this scrumptious mixture on a bed of salad greens as an appetizer or use it as a spread on crackers or flatbread.
1 medium onion
2 medium carrots
1 red bell pepper
1 cup cauliflower florets
2 cans (7 oz each) solid white tuna, drained
1 cup stuffed green olives, drained
1/2 cup sliced black olives, drained
2 cups sweet mixed pickles, drained
1 can (19 oz) black beans, rinsed and drained
1 1/2 cups ketchup
1 1/2 cups bottled chili sauce
2 Tbsp lemon juice
1/2 tsp chili powder
1/2 tsp garlic powder

1. Cut onion, celery, carrots and red pepper into 1/2-inch chunks. Break up cauliflower into bite-size pieces.

2. Bring a large pot of water to a rolling boil. Add cut-up vegetables and cook for 1 to 2 minutes. They should still be somewhat crunchy.

3. Immediately transfer vegetables to a colander and rinse under cold running water to stop the cooking; drain well.

4. Combine all ingredients in a large bowl and mix well. Don’t mash the tuna – it should be somewhat chunky in texture. Adjust seasonings to taste.

5. Store in tightly sealed containers in the refrigerator.

Yield: About 10 cups. This keeps about 2 weeks in the refrigerator. Freezes well.

Norene Gilletz of Toronto is a cookbook author and culinary consultant. She is the author of nine cookbooks, including Norene’s Healthy Kitchen (Whitecap). Her motto is “Food that’s good for you should taste good.” Norene’s world revolves around food and recipes. For more information, visit her website at http://www.gourmania.com, contact her at or call 416-226-2466. She includes as a reference for this piece, “The Encyclopedia of Jewish Food” (Wiley, 2010) by Gil Marks, which is featured elsewhere in this issue.

The mystery of Mother Nature has proven to be fruitful in more than one way for Dream Foods International. In Sicily, the eruptions of the Mount Etna Volcano in 2003 pushed Dream Foods International from being a one-woman operation selling blood oranges to a company selling award-winning organic juices throughout North America, with accolades from the press.

The history of Dream Foods International begins with the Founder and President, Adriana Kahane, who conceived the idea of her company for a student project while completing her MBA at the University of Southern California. Ms. Kahane was drawn to the citrus orchards surrounding the Mt. Etna volcano in Sicily. It was apparent how the volcanic ash-enriched soil of the land surrounding Mt. Etna nourishes the growth of the citrus trees. In fact, the European Union recognizes this as a special growing region for blood oranges the same way it recognizes special grape-growing regions for wine. In 1999, Ms. Kahane started her business by importing and distributing blood oranges from the Mt. Etna region in Sicily.

Not until 2003 did the forces of Mother Nature push the door open for Dream Foods to expand the business into organic varietal citrus juices. At that time, Mt. Etna erupted beyond its normal activity and the ash damaged the skin of the fresh blood oranges. From this, the opportunity arose to squeeze the blood oranges into juice, which marked the introduction of Italian Volcano® Blood Orange Juice that eventually became a NASFT Silver Sofi Award winner for outstanding beverage.

This juice is made in the traditional manner of the fresh-squeezed Succo di Arancia Rossa as found in Italian cafés. Shortly thereafter, Italian Volcano® Tangerine and Lemon Juices were successfully launched and found their way onto the grocery shelf. Ms. Kahane correctly predicted that the future of the organic food market would keep growing and foresaw organic food consumers to be brand loyal. Today, we see proof of her conviction.

The unexpected and fortunate expansion of Dream Foods’ business into the organic juice market is founded on a complex and interesting process of getting organic juices from Mt. Etna in Sicily to the supermarket shelf in North America. During the picking season, workers arrive at the orchards early in the morning and commence the ritual of getting a campfire started as the first order of business to prepare a perfect place to cook lunch. Then, the workers are ready to carefully hand-pick the fruit. One can see the patience and sense of pride each picker has as they work through the harvest season. They see their work as a part of their culture that partially defines their family’s and country’s history.

There is a saying in Italian, “Chi canta e’ felice,” which means, “He who sings is happy.” During the harvest, you will hear these workers singing while they work throughout the hillsides. When the picking is done, the fruit is brought to the packing house to begin the production process. Because Italian Volcano® Blood Orange, Tangerine and Lemon Juices are strictly 100 percent juice, only the best fruit is discriminately selected to be further processed. At this time, the fruit is then washed and brushed so that it can be processed in extractors. This first filtration allows the juice to be centrifuged to reduce the pulp and then stored in refrigerated stainless steel tanks before being sent to the filling machine.

Dream Foods’ premium juices are matched with quality packaging for the final processing step. Italian Volcano® Juices, Lemonade and Limeade are in glass bottles, which help preserve that fresh-squeezed taste. The new single-serve Italian Volcano® Blood Orange and Tangerine Juices are put into recyclable plastic bottles with UV protection in the labels and a tamper-proof aluminum seal. Volcano Lemon Burst® and Volcano Lime Burst® have a distinctively unique packaging similar to real citrus fruit shapes and a patented cap that sets this product apart from the competition. The finished product is palletized and sets sail for Dream Foods’ warehouses in New Jersey, Florida and California for distribution throughout North America.

Ms. Kahane’s choice of importing and distributing Italian Volcano® Juices was not based solely on their organic characteristics but also on their long history of health benefits. Blood oranges in Sicily were first mentioned in the 17th century. Today, we know that a health benefit from blood orange juice is its high level of antioxidants, which is higher than the levels in traditional blond orange juice. Research also shows that one 8.5oz glass of blood orange juice contains twice the RDA of Vitamin C than blond orange juice. Tangerine juice is a rich blood purifying agent and it has natural antiseptic qualities that defend against the bacteria that spread sepsis in the human body (See: http://bit.ly/dmzAWU).

Dream Foods also saw the chance to fill a tremendous need in the market to sell organic lemon and lime juices in squeeze bottles and to do so under the brand name, Volcano Lemon Burst® and Volcano Lime Burst®. Although the juicing process is the same, it is the patented cap with the lemon or lime zest that gives the juice the essential oils in every squeeze for the great fresh-squeezed smell and taste. Sales data have proven that Volcano Lemon and Lime Bursts® increase category growth by 30 percent. Volcano Bursts® have outsold competitors’ brands that use harsh chemicals as preservatives.

Dream Foods has expanded even further with the introduction of its Italian Volcano® Juice line by adding new single-serve Italian Volcano® Blood Orange and Tangerine Juices. In the growing organic food market, Dream Foods wanted to offer these great tasting and healthy juices in a single-serve option for the organic consumer to conveniently enjoy on the go. This is the same 100 percent pure premium organic Italian Volcano® Blood Orange and Tangerine Juices that are sold in the family size. The interest and immediate acceptance of this product continues to confirm Dream Foods’ early vision of the growth of the organic food market.

Dream Foods also launched its refreshing Italian Volcano® Lemonade and Limeade. The Italian countryside inspired the development of these premium traditional beverages when one summer day in Sicily, Ms. Kahane was traveling among what seemed to be an endless horizon of lemon groves. In this old-fashioned premium lemonade and limeade, the consumer will taste how Dream Foods brought back the essence of this longtime favorite beverage by using organic and simple ingredients to achieve great flavor.

There are no powders, chemicals or preservatives in Italian Volcano® Lemonade and Limeade like in other lemonades and limeades. The three simple ingredients in these products are proportioned in such a way that gives a smooth refreshing flavor and a refined balance of sweet and citrus. Dream Foods has developed in its Italian Volcano® Lemonade and Limeade the same great taste that you find when buying these types of beverages in little kiosks in Sicily where they squeeze the lemons to order by hand. As with the Italian Volcano® Juices, the new Italian Volcano® Lemonade and Limeade have gained immediate nationwide distribution.

Dream Foods has been aware of the importance of its products being organic and kosher. Today, more than ever, there is a synergy between organic and kosher specialty products that health-conscious consumers are requiring. Ms. Kahane stated, “While all of our products were kosher certified, the prestigious OU certification is an important recognition of the quality of our beverages and juices. The certification will help to meet the demand of the growing organic and kosher markets. We are delighted that our consumers will enjoy seeing the OU kosher certification on our entire product line in the first quarter of 2011.”

Rabbi Nosson Neuberger is Orthodox Union Rabbinic Coordinator for Dream Foods International.

Marcatus QED is an essential service provider for businesses, as a source for high quality, safe and secured food products and raw materials from around the world. Our product focus is on preserved fruits and vegetables such as small cucumbers, onions, olives and peppers. As a global company, we work in several countries across the Americas, Europe and Asia sourcing large volumes of produce for consumer packaged food brands. Our team of quality assurance and sourcing experts works directly with supply partners to validate and continuously improve agriculture and factory conditions.

We believe that quality assurance is only possible through integration into every link of the supply chain. Our team members are strategically positioned in key sourcing countries and have knowledge of indigenous practices combined with a deep understanding of the processes specific to each supply partner. We work to monitor and validate compliance, which cannot be determined by a spot check, but must be monitored on a daily basis from A to Z. With our commitment to on-the-ground validation, we often see our team members living out of their suitcases and away from their families for weeks in order to monitor production around the world.

As much as this is a commitment to quality assurance, it is also a commitment to our supply base, heightening relationships and bringing awareness only achievable through human interaction and sharing. Through our efforts we are seeing our global rejections reduced and we are broadening our understanding of risk specific to regions and culture.

When Marcatus QED started almost ten years ago, we had the goal of integrating kosher certification into our business. In fact, just prior to opening the company our CEO travelled to the OU to meet with Rabbi Eliyahu Safran who not only provided encouragement but also blessed the company. The OU is an iconic organization of great interest to Marcatus QED because we share many of the same values. We share as well many of the same challenges of managing suppliers abroad in order to achieve specific guidelines on behalf of our member groups. We also recognized the importance of OU certification to the sustainability of our supply. In this regard we actively created an online library to track and monitor expiration dates of various supplier certifications so that we could take part in ensuring they were up to date. These roots have laid the foundation for our current relationship with the OU.

We recently travelled to New York to meet with OU team members in order to better understand how Marcatus QED could start to incorporate monitoring OU certification standards into our Quality Assurance and Food Safety model. Both OU and Marcatus QED validation processes share a requirement to be present at critical points throughout the agricultural and production cycles. Although incorporating OU certification standards into our current monitoring process does present an extra investment by our company and team, we see great potential in further developing our QA systems to capture critical elements of the OU certification process, as it will serve to protect the end client from unwanted surprises. Through this extension of our services we are able to detect early warning signs of non-compliance and work with our supply partners to design and implement correction plans.

Today we are working with certification bodies, such as the Orthodox Union, to design tools that gather information efficiently and effectively. We now plan and organize all OU certification applications and processes on behalf of our supply partner network. Our aim is to reduce the burden of the auditing process on suppliers, as well as on the OU, while increasing compliance across the supply chain. This relationship between Marcatus QED, certification bodies and suppliers increases dialogue and transparency across the supply chain and works to identify better practices to sustain global supply.

Rabbi Shaul Gold is Orthodox Union rabbinic coordinator for Marcatus QED.

• The OU symbol may only be placed on products that have been authorized and certified as listed on your Schedule B (list of certified products). The OU D must be used on products certified as dairy.

• Private Label Product (a brand not owned by the manufacturer and “distributed by” a company other than the manufacturer) may not bear the OU unless a Private Label Agreement (a three-way licensing agreement, signed by the manufacturer, the distributor and the OU) is signed.

• The OU symbol cannot be rubber stamped or in the form of a sticker separate from the original packaging or product label. If you have existing packaging that does not have the OU and these products are now certified, arrangements can be made to address this situation.

• The Orthodox Union does not dictate requirements as to size or where the OU symbol is placed. However, we recommend that it be placed conspicuously, so that it can be seen on a store shelf by a purchaser or a recipient. On most retail labels, the OU symbol appears to the immediate right of the product name.

• Products which are certified as dairy must have the “D” or the word “Dairy” in equal size font to the OU symbol. The “D” should not be a subscript.

• OU certified products may not contain another food item that is not OU certified. For example, the OU symbol may not be printed on a cereal box that contains a non-OU certified candy, although this cereal generally bears the OU symbol.

• When bundling items of different status together (e.g. kosher and non-kosher or dairy and pareve), the OU symbol may not be used on the composite bag or tray. The certification should only appear on the individual items. For example, a tray containing dairy and pareve potato chips may not have an OU on the tray, as consumers might think that all the items contained are pareve. Alternatively, the tray may be marked as OU/OU-D. A multi-pack of granola bars containing kosher and non-kosher varieties may not have an OU on the outer box, but rather the OU should only appear on the certified items.

• It is not recommended to print the OU symbol on blank boxes, cartons or bags since not all products produced in a plant may be certified. Private label customers may be ineligible or choose not to sign the OU Private Label Agreement; as a result the OU symbol may not be used on their packaging.

For further clarification contact:
Howard Katzenstein
Business Manager, OU Kosher

212 613 8169

Some time ago, I received the following letter:

As you know, I manage a cheese company, which manufactures kosher and non-kosher cheese, plus kosher whey powder. You are familiar with our equipment and how it needs to be kosherized, but my staff needs some education on this. Can you please explain the kosherization rules for the equipment so that I can share them with my staff? If you don’t mind, I would also appreciate if you could include a basic review of how the equipment works, so that new employees can also benefit from this.

Cheese Equipment:

Plate Heat Exchanger

Description

When cheese is manufactured, the milk must usually first be pasteurized (heat-treated to destroy harmful bacteria); this is typically done in a plate heat exchanger, in which the milk travels along metal plates with increasing intensities of heat. Once the milk reaches the desired temperature (usually 161° F), it is held for a required duration at that temperature and is then cooled, passing along metal plates with increasing intensities of coldness. For the sake of efficiency, incoming cold milk is heated by outgoing hot milk, before the outgoing hot milk is cooled down; the hot and cold milk pass along different sides of the same plates, such that the outgoing hot milk passes its heat to the incoming cold milk, through the metal of the plates.

This system does not itself heat or cool the milk sufficiently, and plate heat exchangers therefore need heating and cooling sections to fully perform the heating and cooling processes. The heating section of plate heat exchangers consists of extremely hot water on one side of plates; when milk travels over the other side of these plates, it becomes very hot. So too, cooling is accomplished though chilled water which is held on one side of the plates on which pasteurized, hot milk passes, so that this milk is chilled in the process.

Kosherization
The plate heat exchanger is among the most complicated equipment for the purposes of kosherization. Although dairy factories sanitize plate heat exchangers at least once per day, such sanitization (“CIP” – “cleaning in place”) usually does not constitute a kosherization for a variety of reasons – among them the fact the standard CIP is usually performed at 165-185 degrees, which is inadequate for kosherization, as well as the fact that CIP protocol often does not include certain areas of equipment that kosher law requires to be kosherized. Normal CIP also frequently features hot acid and caustic solutions followed by ambient water for cleaning, and some kosher law authorities do not accept kosherization with anything other than water.

To properly kosherize a plate heat exchanger, one must take the following steps:

• Assure that the equipment is totally fallow for 24 hours, or – according to some opinions in kosher regulations – embitter the equipment via an embittering solution, run at close-to-boiling temperatures through all areas which has hot product contact.

• Flow boiling water through the above areas.

This doesn’t sound too complicated; it seems to be kind of like a good sanitizing. However, it is anything but simple. Here is why, followed by what needs to be done to address some unexpected complexities:

• The heat exchanger’s regeneration (or “regen”) areas, where hot product heats cold product and vice versa through metal plates, are often not able to be easily kosherized with boiling water. Typical CIP often cannot reach such temperatures in the regen areas. The OU rabbinic field representative (RFR) and rabbinic coordinator (RC) must work carefully with the plant’s engineers to accomplish this feat.

• Similarly, the heat exchanger’s cooling section is often hard to kosherize. To do so, the cooling mechanism must be off, and the flow of kosherization water may need to be diverted from its normal course in order to reach the cooling section while the water is yet boiling.

• Before production, the heat exchanger’s balance tank, where cool product is metered into the heat exchanger, often has exposure to hot product. This is because part of the start-up of a heat exchanger involves recirculating hot product back to the balance tank until the heating areas of the heat exchanger are hot enough to pasteurize.

Boiling water run through the heat exchanger usually drops below boiling temperatures by the time it arrives back at the balance tank. Thus, boiling water must be specially diverted back to the balance tank by changing its normal course, in order to kosherize the balance tank properly. Again, this needs the involvement of the plant’s engineers in order to be done correctly.

• The water that passes heat to product through metal plates can have absorption of dairy or non-kosher product via seepage or via taste transfer through the metal plates. Thus, the heating water in these plates can be non-kosher or have a dairy status. The solution is to evacuate and dispose of the heating water (which is otherwise not changed and is used over and over again for months) before kosher-dairy or non-dairy (“pareve”) productions and to refill the plates’ heating water area with fresh, unused heating water — or to embitter the old heating water so that it cannot pass taste back to the new product.

An RFR must carefully monitor this all; there is no automated recording of these details in most plants. (It is also critical that the heat exchanger’s plates be periodically opened and cleaned in the presence of an RFR, as these plates can accumulate build-up of product, which may be a serious kosher issue.)

Cheese Vat:

Description

After milk exits the heat exchanger, it enters a vat. This vat is normally made of steel and has jackets on it; these jackets hold hot water and are set to specific temperatures for cheese production. (Every cheese has its own production temperature.) When turned on, the jackets heat the vat in which the cheese is made.

The milk in the cheese vat is dosed with acid cultures (or direct acid, as in the case of a few soft, rennetless cheese varieties), and rennet is added as well. Cream (milk fat) and non-fat dry milk may also be added to regulate fat ratios, and vinegar may be added to regulate pH.

Kosherization

Unlike heat exchangers, cheese vats are usually not too complicated in terms of kosher protocol. The reason is that most cheeses (such as cheddar, mozzarella, Edam, Muenster, and Gouda), when made non-kosher, are not “hot vat” cheeses; these cheeses are coagulated at temperatures which are not high enough according to kosher law to render a vat non-kosher, and their vats thus do not need kosherization prior to kosher cheese production. A good washing, followed by inspection by an RFR, is all that is needed.

Vats used for hot-vat cheeses, such as most Parmesan and Swiss Emmenthaler, require kosherization before use for hot-vat kosher cheeses. In this case, the vats need to be cleaned, left fallow for 24 hours, and then totally rinsed with boiling water, with the jackets providing as much of the heat as possible. (In some cases of great need, embitterment, discussed above, may be done, if 24 hours of down-time is not feasible.)

Rennetless cheeses, referred to as acid-set cheeses (such as cottage cheese, cream cheese and farmer cheese) are normally made at very high temperatures, and their vats or kettles need full kosherization. (The cheeses discussed above, which use rennet to coagulate them, are termed rennet-set cheeses.)

Of critical import: After their removal from the cheese vat and formation, mozzarella and provolone cheeses are cooked in special cheese cookers, where they are stretched and manipulated in order to endow them with an elastic texture. These cheese cookers operate at 165-180° F and need full kosherization before kosher use.

Curd and Whey Separation:

Description

Once the milk turns into curd (cheese) and whey (the part of the milk that did not become cheese, and remains pure liquid), it is evacuated from the vat and separated, usually via a draining and matting conveyor (“ DMC”); the curd flows to one area and the whey drips down to dedicated vessels.

Kosherization

The equipment used for separating curd from whey does not have any heat applied. Thus, the curd and whey temperature at this point is always the same or lower than the curd and whey temperature in the vat, and the same kosherization or mere cleansing requirements of the vat surely pertain here.

Salting and Molding Equipment:

Description

The curd is then left to dry and is subsequently molded into cheese and salted; salting preserves the cheese from becoming quickly rancid. This salting may be performed on special salting tables, or by immersing the curd in brine (a solution of very salty water) for a long time – a day or more in many cases. This brining occurs in a series of brine tanks, in which the cheese is submerged in brine as per the relevant specifications.

Kosherization

According to most kosher certification professionals, modern cheese tables and molding equipment normally require mere cleansing (not kosherization) under the supervision of an RFR, before commencing kosher cheese production. Although cheese molding equipment as discussed by kosher law authorities hundreds of years ago required real kosherization, modern cheese tables and molding equipment normally do not. (Today, there is less salt used, the equipment has no crevices, and the cheese contacts it for shorter durations. Nevertheless, some kosher law authorities do require kosherization of modern salting tables, maintaining that the basic rationale necessitating this still pertains.)

However, brine tanks are another story. Since these tanks often hold cheese upwards of 24 hours and the same brine in them is reused over and over for months for non-kosher cheeses, it is absolutely required that new brine be used for kosher manufacture and that the tanks be lined or kosherized. (Kosherization is often not feasible, as brine tanks can be made from fiberglass, which cannot be kosherized). Cheese companies are hesitant to dispose of old brine, rich with flavor from non-kosher cheese absorption; so too are companies at times not happy to line or kosherize their brine tanks. Nevertheless, there is no other way to use brine and brine tanks for kosher cheese manufacture.

Cutting and Packaging:

Description

The cheese is then cut into desired size, packaged and labeled.

Kosherization

Cheese cutting and packaging equipment is the easiest to deal with from a kosher perspective. This equipment does not use heat, and kosherization is therefore not necessary.

There are two ways to handle cutting blades: Have them scrubbed with abrasive material and then inspected by the RFR for cleanliness and lack of residue; or, save time and use new blades. The truth is that cheese cutting blades are replaced pretty often, and most companies will readily use new blades for kosher production.

Packaging equipment needs to be inspected by the RFR for cleanliness and is then ready for use.

Whey Production and Equipment:

Description

We explained above that whey is drained from cheese after removal from the vat. Some small cheese companies dispose of their whey or sell it to farms to be mixed into animal feed. (Whey contains protein and is a good addition to animal feed.) Other cheese companies dry their whey into powder in spray dryers. This equipment consists of one to three chambers, in which liquid (whey, in this case) enters at the top (or the side, for certain types of dryers) and is ultra-heated by a flame or heating element.

The liquid is quickly atomized, or made into powder, at which point it passes through the dryer as tiny particles, to be collected for bagging at the exit of the chamber – or to enter another chamber or two for further removal of moisture. Although our case deals with whey, spray dryers are used for the manufacture of non-fat milk powder as well as for most food powders.

Kosherization

How does one kosherize a spray dryer? One would think that spray dryers could be kosherized like ovens – turn on the heat full- blast and achieve a scorching effect, if and once the requisite temperature is attained. However, it is not so simple, as spray dryers are open vessels through which air passes, and the spray dryers’ metal walls cannot therefore become hot enough to kosherize via a scorching effect. Yes, the internal air temperature may become very high, but the metal walls never do.

Therefore, spray dryers must be kosherized via hot water purging. After being left fallow for 24 hours and checked for cleanliness, boiling water is run through the nozzles of the spray dryer, so as to kosherize the nozzles. Then, a series of spray balls, which are like ultra-high volume shower heads, must be lowered into the dryer’s chambers; these spray balls shoot boiling water all over the entire internal walls of the dryer. The RFR must verify that there are enough spray balls and that they emit sufficient volumes of water to coat the whole interior of the dryer, so that every single spot is covered by a cascade of hot water.

The RFR then makes sure that the exiting water, at the end of the chamber, is boiling. This is because it is easy to shoot boiiling water through the spray balls, but the water often cools down as it travels through the chamber. Thus, verifying that the water upon exit is indeed boiling enables one to know that the water was boiling when it was in the chamber of the spray dryer as well, at every single spot.

Rabbi Andrew Gordimer is an OU Kosher rabbinic coordinator and group leader at OU headquarters. He specializes in the dairy industry and is responsible for administering the OU Kosher programs of over 80 client companies. He is a frequent contributor on topics of kosher law and other topics to various publications including BTUS. His most recent article, “Greek Yogurt for the Cultured Among Us,” appeared in the Summer 2010 issue.

In 1920, Kaiser Pickles was founded in Cincinnati, Ohio by Harry T. Kaiser. The company operated solely as a food distributor with an emphasis on pickles and sauerkraut. As a distributor, its products were sold right off its route trucks to grocery stores, restaurants, and butcher shops throughout Cincinnati.

In the fall of 1990, Kaiser Pickles purchased the Farm Pack Pickle Company in Medina, Ohio. With this purchase we became a fully integrated pickle/pepper manufacturer. We currently have two manufacturing facilities located in Cincinnati made up of approximately 250,000 square feet. Attached to these facilities are two pickle-salting yards consisting of 10 -12,000 gallon tanks capable of handling five million pounds of pickling cucumbers.

As a manufacturer selling mainly to the food service and industrial accounts, it became apparent early on that in order for us to grow outside of our current market into more regional and national markets we would need to receive the Orthodox Union seal of approval, the famed OU symbol. Rabbi Michoel Coleman worked with us over the years to make sure our products met the high quality standards represented by the OU. Just as our customers demanded from us that we should be kosher certified, using the best ingredients representing added quality assurance, so we demanded the same from our raw material suppliers.

Working closely with the Orthodox Union over the years has helped Kaiser Pickles expand its market not only nationally but also to the Caribbean Islands, Puerto Rico, and to countries in the Middle East. We supply products to national and regional restaurant chains under the Kaiser label as well as various private brand names.

Entering our fourth generation, Kaiser Foods and its subsidiaries Kaiser Pickles and Kaiser Transport strive for continued growth and expansion through new technologies as well as our dedication to providing our customers quality at a low cost.
Rabbi Michoel Coleman is Orthodox Union rabbinic coordinator for Kaiser Foods.

Communications, the backbone of commerce and human civilization since time immemorial, has taken huge leaps over the past two decades. With the advent of the World Wide Web and Internet protocol, what once took much time to dispatch information can now be accomplished almost instantaneously with the click of a button. The global economy has rapidly shrunk because of this, and the amount of information readily available for access is mindboggling. However, what has become the center of attention in this era of the Information Age is the portal that allows access to all this information, the website.

At the Orthodox Union, we are no exception and like most other organizations and companies throughout the globe we have developed numerous websites and applications for our clients and consumers. Primarily, the main web page at http://www.oukosher.org, serves as the gateway to a vast array of information regarding our kosher certification services. Recently, the home page went through a redesign to allow for a more user-friendly, eye-pleasing informative experience. The page was designed to bring together both consumers and companies, so that each may explore what the OU has to offer. With a wide collection of articles and audio-visual presentations, vast amounts of kosher information are easily accessible.

Additionally, as a service to OU certified companies, we have a Featured Companies section on the home page, which displays the logos and information about various OU companies. Furthermore, the page now has scrolling information such as Newly Certified products and establishments, OU News, and Kosher Alerts. Especially important to consumers is our new Product Search function, which helps verify for them if a product is indeed certified kosher by the Orthodox Union. For industrial applications that require an actual letter of certification, we have a link (called LOC Letters) on the top right of our homepage, which will allow interested parties to view and print kosher certificates of non-confidential OU certified products.

OU companies can garner tremendous exposure from their placement on our website. As described above, each time consumers log on to our homepage, they will automatically view the profile of various companies with links to their website. These profiles constantly refresh, exposing a wide range of OU Kosher clients to a vast array of food production corporations. Additionally, companies can find out the latest trends in kosher food production, as well as articles relating to kosher law. For companies and products requesting additional exposure, newly certified companies, products, and brands are periodically refreshed.

This is but the beginning of a constant redesign, redevelopment, and upgrades to our website. Essentially, in the digital era the World Wide Web serves as the main street of commerce, and home pages as the storefront. Featured elsewhere in this issue is information regarding oudirect.org, the powerful website that allow OU companies to manage and view their kosher programs and accounts. Coupled together with some specialty sites such as oupassover.org – our Passover site – and ou.org the site of OU Kosher’s parent organization, we are embarking on an ambitious plan to make OU Kosher information available to all.

Rabbi Eli Eleff is rabbinic coordinator and website administrator for OU Kosher. He graduated from the Mir Yeshiva in Jerusalem and received his rabbinic ordination from the prestigious Yeshivas Ohr Hachaim in Kew Gardens Hills, NY. Rabbi Eleff also earned both his BA and MS from Touro College in New York City.

I have been a full-time OU rabbinic field representative for the past 12 years. My job has taken me to all types of places and has given me exposure to people and plants of which I never dreamed.

I was born in London, England, and my rabbinical studies led me to New York City, where I met my wife and thereafter began rabbinical work. Until last year, my family and I resided in Louisville, KY. Although we now live in Cincinnati, OH, I retain the same supervision route as before, which includes Indiana and Kentucky.

My day begins early. When I start my route, I may visit a large baking facility such as Flowers Foods of London KY, Consolidated Biscuit Co, or Kraft Foods North America/Biscuit & Snacks Division. I may then proceed to visit a massive flavor house, like Clarendon Flavor Engineering Inc of Owensboro KY, and then to some dairies.

I drive over 50,000 miles a year, and I have just reached the 600,000 point – all with no speeding tickets, thank God. I stay over in hotels on average of two to three times a week.

I visit over 100 companies. Two of my plants schedule many special productions. One of these plants is Morgan Foods of Austin, Indiana, renowned for its top-quality soup offerings. As one of America’s most sought-after business partners in the private-label food industry, Morgan Foods offers retailers everything they need to win customers and keep them coming back.

Even though Morgan Foods manufactures numerous non-kosher products, the company has undertaken an amazing program to maintain OU certification of many of its products. Every kosher production at Morgan Foods involves kosherization of the facility and full-time OU supervision of kosher productions.

Another special-production company I visit often is Bluegrass Dairy & Food of Springfield, Kentucky, where I enjoy a very good relationship with their staff, especially with the Mr. Jerry Hardin and Ms. Patty Howlett (senior management); they are dedicated utmost to our kosher program. This plant processes hundreds of specialty powders made on spray dryers, including cheese, flavoring, dairy, honey, molasses, shortening and butter powders, and it also features a long list of specialty blends. Due to the plant’s mixed production (kosher, non-kosher, dairy and non-dairy); I visit often to supervise kosherization and special productions.

Understanding Bluegrass/Springfield works has been a most interesting experience, as spray-drying is one of the oldest forms of drying — and one of the few technologies available for converting a liquid, slurry or low viscosity paste to a dry solid (free-flowing powder) in one-unit operation. Spray dryers are found in almost every industry, including pharmaceuticals and detergents, paint and pigments, food and dairy, and mining and minerals.

Visiting Little Brownie Bakers, L.L.C. that manufactures Girl Scouts cookies, is always a treat. If you were to ask me what the Garden of Eden smells like, I would reply, “chocolate mint”!

Jif peanut butter, owned by The J.M. Smucker Company, is also on my route. This facility and its staff are a pleasure to work with, and their renowned products fit well with their overall stellar work.

Recently I began visiting a new plant called Bloomfield Farms, which specializes in gluten-free products, Mr. Daniel Sutherland, president of Blend Pak and CEO of Bloomfield Farms, and Ms. Ruth Companella are model examples of how one expertly runs a kosher program. There are nine different gluten-free OU Kosher certified products produced by Bloomfield Farms.

I also visit our friends at Dawn Foods products, the provider to bakery owners with quality commercial food service products for bakery management and the baker owner. I work with our dedicated kosher contact Mr. Ron Foster who excels in keeping up with hundreds of kosher dairy and pareve ingredients at the plant and with all the kosher dairy and pareve production lines.

Let me not forget Najla’s, Inc. a gourmet specialty food manufacturer specializing in all-natural upscale, handmade products made from the highest quality ingredients. And yes, there is a Najla, and a Stasia, and an Azra. Their products are made by these incredibly talented artisans. They never cut corners; never compromise quality or consistency. All Najla’s products are kosher dairy, free of high fructose corn syrup, free of hydrogenated and trans fats, free of preservatives and artificial flavors. It’s like having three pastry chefs in your corner! They do all the work, you get all the praise.

The internationally renowned Mead Johnson Nutritionals, best known for its Enfamil and Enfalac families of infant formulas as well as for our regional children’s nutritional products, including Enfagrow, Enfapro, Enfakid, EnfaSchool, and Sustagen is most fortunate to have Mrs. Evelyn Brady administer its extensive kosher program. Her total dedication to our kosher program is exemplary. The equipment and different lines used at this plant of 2,000 employees used to make all these many different products was a big learning curve for me, but after visiting this plant for more than ten years, I believe I’ve gotten the hang of it.

I visit The Carriage House Companies Inc. Division of Ralcorp, one of America’s leading store brand food manufacturers, having roots that predate the store-brand food industry. Mr. Jeff Williams and Ms. Leiga Cooper do a wonderful job with maintaining our kosher program. Some of the products produced here are salsas, barbeque steak sauces, jams and jellies, chocolate and pancake syrups.

Jim Beam Brands, located in Frankfort, KY, manufactures a large variety of the best known liquor products. Mr. Nathan Capps is a person truly dedicated to our kosher program and is always looking to enhance and add more products to the OU kosher line.

Another big industry I got very involved with is the oil industry, visiting Consolidated Grain & Barge, Inc., where the soybeans come in raw and are crushed. I then visit Owensboro Grain, where the crude soybean oil is sent. The process also includes degumming the oil and then RBD that is, Refined, Bleached and Deodorized.

Last but not least is Snyder’s of Hanover, Inc, which is now Snyder’s-Lance, Inc. Located in Jeffersonville, IN, this plant produces kosher tortilla chips, kettle chips, and potato chips. It is a company I thoroughly enjoy visiting.

My special-production work schedule often requires me to work when others are home spending time with their families or sleeping. I am frequently at special-production plants on Sundays, overnight, and at all odd hours. On these days, my work hours exceed 20 hours daily, yet the hardest part of my job is to schedule and be available to all of our partners at any given time.

I share with all my plants that I am not a policeman, seeking to discover problems. Rather, I am there to verify that all is well. If and when a problem is found, we will fix it together. My job is to assist and accommodate companies in every way possible. It has also been my good fortune serving as a matchmaker with different OU companies, and have thereby helped them thrive with business.

As a rabbi, I frequently find myself being a therapist, as many of the employees and sometimes the employers of the companies open up to me with their personal trials and tribulations, seeking my advice and recommendations. I always keep in mind what they tell me so that on my next visit I can follow up and continue to show my care and concern. Sometimes all people need is just a listening ear! On one occasion, I spent over an hour listening to someone without saying a word, and when the speaker was done he said, “Thank you, rabbi; you have such good advice!”

What a privilege it is being part of the Orthodox Union – the world’s largest and most respected kosher certification agency. Rabbi Yosef Levy was born and raised in London, England. After spending two years of study in Manchester, England, Rabbi Levy studied for rabbinic ordination at the Lubavitch Yeshiva of New York. As part of his rabbinic training, Rabbi Levy spent a good deal of time doing Jewish religious outreach in the former Soviet Union, where he ran educational and religious programs at camps and schools. Rabbi Levy joined the Orthodox Union in 1999 to become the first full time RFR in Kentucky, where he was assigned to supervise nearly 100 companies. He also is an active member of his synagogue and community in Cincinnati, where he serves on its board of directors, maintains educational and outreach programs for youth and adults, and visits with inmates at federal prisons. Rabbi Levy lives in Cincinnati, with his wife and six children.

Each year, Passover strikes an acute sense of panic in the hearts of most homemakers long before the spring holiday actually arrives. Several weeks in advance, the search starts – looking through cookbooks and recipe clippings, calling friends and family members asking about long-lost recipes, or searching the world-wide web for Passover recipes – something old, something new, something borrowed, something tried and true.

Even though today’s modern kitchens are outfitted with a wide selection of appliances to ease Passover preparation, the kitchen needs to be completely cleaned out and then restocked, from condiments to cookies, from sauces to snack foods. To make meal preparation and cleanup easier, disposable foil containers are often used for turkey, brisket, kugels and vegetables, and many people use fancy disposable paper plates, glasses and cutlery for the larger than usual crowds at the Passover table.

Today, a huge selection of prepared and packaged Passover products are available on supermarket shelves to help make preparation easier for those who don’t want to cook – or for those who don’t have the time. Caterers also offer up a variety of menus in large ads in the local newspaper. One might think that a famine wasn’t far away!

Your grandmother or mother may have had a live carp swimming in the bathtub for her homemade gefilte fish, but today you can buy delicious frozen gefilte fish logs and transform them into a colorful, three-layered loaf that will wow your guests. Instead of roasted chicken, you can add bottled Szechuan sauce and canned pineapple to create a quick, elegant main dish that looks like it took hours to prepare.

With a little creativity and the help of some packaged products, here’s how to prepare some scrumptious Passover fare with flair! Your family and friends will never know – unless you tell them!

TRICOLOR GEFILTE FISH MOLD (Pareve)

The layered look is in!

5 medium carrots, cut in chunks (or 20 mini carrots)
1 package (10 oz) frozen chopped spinach
3 packages frozen gefilte fish, completely thawed

1. Spray a 12-cup fluted tube pan with nonstick spray.
2. Cook carrots in boiling water until tender, 15 to 20 minutes. Drain well.
3. Microwave or steam spinach for 3 to 4 minutes, until thawed. Let cool, then squeeze dry.
4. In a food processor fitted with the steel blade, process spinach until finely ground, about 15 seconds. Add contents of one package of gefilte fish and blend well. Spread mixture evenly in tube pan.
5. Spread with the contents of the second package of gefilte fish to make the second layer.
6. Process drained carrots about 15 seconds. Add contents of the third package of fish to carrots and blend well. Spread evenly in pan to make the third layer.
7. Place a piece of parchment paper on top of fish, then cover pan with aluminum foil.
8. Bake in preheated 350 F oven for 1 1/2 hours. When done, top should be firm to the touch and edges should pull away from sides of pan. A skewer inserted into fish halfway between centre and outside edge should come out clean.
9. Let cool for 20 to 30 minutes. Loosen fish with a long metal spatula. Cover pan with a serving plate, invert and shake gently to unmold. Wipe up any juices that collect on the plate.
10. Cool completely, then cover and refrigerate overnight. Slice and serve with bottled or homemade horseradish, lettuce, tomatoes and cucumber slices.

Yield: 16 to 20 servings. This can be made up to two days in advance. Do not freeze.

SAUCY SZECHUAN PINEAPPLE CHICKEN (Meat)

You’ll get rave reviews when you serve this dish to family and friends at your Passover table!

3 onions, sliced
2 chickens (3 lbs each), cut up
Pepper and paprika, to taste
1 1/2 cups Szechuan-style duck sauce
1 can (19 oz) pineapple chunks, drained (reserve liquid)

1. Place onions in the bottom of a large sprayed roasting pan. Remove and discard fat from chickens but do not remove skin. Place chicken pieces on top of onions. Sprinkle lightly with seasonings.
2. Pour duck sauce and pineapple chunks over chicken, along with half of the reserved liquid.
3. Bake covered at 400°F for 1/2 hour. Reduce heat to 350°F and bake 1 hour longer, basting occasionally.
4. When cool, refrigerate for several hours or overnight.
5. Discard chicken skin and congealed fat from pan juices. Reheat covered at 350°F for 25 minutes.

Yield: 12 servings. Reheats and/or freezes well.

Copyright © Norene Gilletz 2011.

Norene Gilletz of Toronto, Canada is a kosher cookbook author and food consultant. She is the author of nine cookbooks, which include The NEW Food Processor Bible: 30th Anniversary Edition (Whitecap, February 2011) and Norene’s Healthy Kitchen (Whitecap). Her motto is “Food that’s good for you should taste good!” Her Pickle-icious feature appeared to great acclaim in BTUS Winter 2010/11 issue. For more information, visit http://www.gourmania.com or contact her at .

Any traditional Jew will tell you that the most pivotal time of the kosher year is the Festival of Passover. But it is also the most intense period of the year for the many food companies who try to offer their products to the kosher market. This is because kosher keeping Jews are spending a lot of time and money buying food for Passover. In fact, according to one estimate, forty percent of all kosher products are purchased during the six weeks prior to Passover.

There are a number of reasons for the pre-Passover shopping sprees. First of all, Passover is the most celebrated holiday of the entire Jewish calendar (making the market share even larger than the rest of the year). The seder—a family-centered ritual celebrated on the first two nights of Passover and organized around food and wine—is the most commonly observed ritual of the entire Jewish year. While food is central to the seder, it is also pivotal to the rest of this eight-day festival. In fact, according to some Jewish thinkers, how we eat on Passover reflects how we eat the rest of the year.

Just as significant is the fact that Passover requires re-stocking the entire kosher kitchen. Foods containing five grains (wheat, oats, barley, spelt, and rye) and their derivatives are completely forbidden (unless they are in the form of matzah, unleavened bread). To top that off, Jews of European descent refrain from other grain products (like corn, soy, rice, beans, among other staples) as well. Even foods that do not contain these ingredients are frequently processed on equipment shared with them (also prohibited according to Jewish law). This means that the vast majority of items found in the year-round kosher kitchen are unacceptable for Passover use. Entire pantries must therefore be repurchased, from condiments to snack foods, to oils. Between Passover’s popularity, the centrality of food to the Passover experience, and the many food restrictions special to the holiday, it is no wonder that so much food is purchased for it.

Because of the many food restrictions on Passover and the association of many Jewish foods with “tradition,” it is understandable why many think that the Passover diet consists of matzah, brisket, gefilte fish, horseradish, matzah balls, and syrupy-sweet wine. To whatever degree that these stereotypes were ever true, they are certainly not true now. Within the past few decades, the kosher palette (to borrow the title of a popular kosher gourmet cookbook) has grown much more sophisticated. The kosher market is now looking to and borrowing recipes from Italian, French, Asian, Southern, and other cuisines.

The same is no less true for Passover. For these reasons, even a “kosher” brand like Gold’s is producing Passover-certified duck sauce (and a good one, I might add) in addition to the horseradishes with which the brand is commonly associated. While there will always be a place for matzah balls and macaroons on the Passover table, there is also room for beef bourguignon.

The tastes of the Kosher market are not only expanding but also becoming more refined. The market now has much higher culinary standards than it had, for example, forty years ago. This greater sophistication has also shaken up the Passover market. Two perfect examples are the standards of cheese and wine.

It was not long ago that Passover cheese was thought to be bland and heavily processed. These days, many Kosher for Passover cheeses are meeting a higher standard. One example is the artisanal Israeli cheese maker Barkanit. While they make an assortment of sheep and goat cheeses, one of their best is Gilboa hard sheep cheese. Those with a desire for authentic Italian cheese can now purchase scamorza, provolone, and fresh mozzarella cheeses from the Italian brand Yotvata. Recently, the gourmet cheese maker Cabot has also taken the Passover plunge, adding their sharp cheddar to the market.

The Passover wine market has experienced an even greater revolution. For the past two thousand years, wine has been integral to the Passover holiday. At the seder, Jews are obligated to drink four cups of wine to celebrate their freedom from Egyptian bondage thousands of years ago. Forty years ago, the only options consisted of overly sweet wines. But with the greater desire within the kosher market for sophisticated dry wines, the options have multiplied such that there are now hundreds of great tasting Kosher for Passover wines from all over the world.

Take your pick of styles and varietals, and it is very likely that there is a kosher equivalent. Not only are there many authentic Kosher for Passover Bordeauxs, but also Cote du Rhones, Asatian Rieslings, Burgundies, Sauternes, and more. And that is just among French wines. Among Italian Kosher wines, there are Barolos, Chiantis, Procsecos, Pinot Grigios. The list of varietals and regions featuring kosher wines goes on and on. While there are always new kosher wines on the marketplace each Passover season, one notable addition this year is a line of Alsatian wines—Gewirtzteminer, Riesling, and Pinot Gris—from a special kosher production of the winemaker Willm.

Even those within the kosher market who have kept their sweet tooth for wine are looking for more sophisticated options like Bartenura’s popular Italian Moscato, Herzog Select’s Late Harvest Riesling and Late Harvest Gewirtztiminer. For those who really want to splurge for a sweet there is the kosher production of Chateau Guiraud Grand Cru Sauternes. Passover wine has certainly come a long way.

So what would it take for a company join in on the Passover trend? The process of getting a product certified for Passover is similar to that of approval for other new products, though (like everything involving Passover) much more intense. Companies interested in Passover approval submit forms detailing their products and ingredients to our Passover department. These ingredients are carefully reviewed. Should a company have trouble finding an acceptable Passover ingredient, the Orthodox Union—as part of its mission of superior customer service — tries as much as possible to help identify the appropriate ingredient or to suggest alternatives.

The fee for Passover certification is assessed based on the time (broken down in eight-hour shifts) and expenses needed for a rabbinical field representative (RFR) to oversee this special production. Because of the special significance of the laws of Passover and their many differences from the rest of the kosher year, the vast majority of products require this on-site rabbinic presence to become certified for Passover.

Once the formulas and facilities are approved, the actual production can begin. The RFR first kosherizes the product line to purge it of anything unacceptable for Passover. Manufacturing can then take place, overseen the entire time by the RFR. As long as everything goes according to plan, the resulting foods can bear the OU-P, the trademarked symbol indicating that they meet the Orthodox Union’s high standards for Passover use.

The time, effort, and fees (though it is not as much as you might think; ask your rabbinic coordinator for a price quote) involved in certifying products for Passover has frightened many away. But think of it as an investment, just as one would for any other new product being developed. In fact, a well-made Passover product by a respected brand is very likely, if not guaranteed, to gain sufficient market share for the Passover investment to pay off.

Every year, new Passover products are coming on the marketplace. Last year, the brand Health Gardens came out with a Passover-certified xylitol for those on sugar-free diets. Kedem introduced a sparkling pomegranate juice. Savion introduced a line of Fireman’s Frenzy sauces. Season introduced Moroccan sardines. This year also features many new and exciting Passover products. Among them is the gourmet Jane’s Crazy Mixed Up Salt. Shkedia is adding to its delicious Passover confection line with Chocolate Covered Citrus Peels, Chocolate Covered Coffee Beans, and Chocolate Covered Nuts. The specialty brand Sonny and Joe’s is coming out with Passover certified babaganoush and Eggplant Matbucha. Reisman’s and Lilly’s are each adding to their line of Passover baked goods.

This all begs the question, what will the next enterprising and forward-thinking company come up with for Passover next year?
Rabbi David Polsky has been serving the Orthodox Union’s Kosher Consumer Hotline since 2004. He studied at Yeshiva University where he received his B.A. in 2001 and his rabbinic ordination from YU’s Rabbi Isaac Elchanan Theological Seminary in 2005. Rabbi Polsky’s warmth, patience, and professionalism are always evident as he responds to more than one hundred consumer kosher questions, daily. He lives with his wife in New York City.

From the moment it appeared upon the scene and changed the face of kosher certification forever, OU Direct has been the subject of intense speculation, rampant rumors and wild conjecture. What can it do? Where did it come from? What powers it? Who is behind it? Why is there grass growing in the ice cream in the picture on the log-in screen?

Details about OU Direct are not Group 1 information (definition: able to be obtained from any source). Veiled in secrecy and closely guarded, the inner workings of this revolutionary and innovative website have never before been disclosed to the kosher manufacturing public. Until now, that is.

To dispel the myths and address the myriad of misinformation circulating on the kosher street, an unnamed but highly placed OU Direct authority with a Group Six (allowed) clearance has anonymously shared the following inside information. What follows will be surprising and, in some cases, shocking. All of it has been independently verified. Here, unfettered and unedited, are the secret truths about what OU Direct is, and what it is not.

OU Direct IS…… Empowering! Everything you could ever need to run your kosher program, and more, is right there at your fingertips! It’s your one-stop shop for managing your every interaction with OU Kosher. With a simple, quick log in, you and the personnel you authorize in your satellite plants will have immediate access to:

• Your schedules A and B – current as of 30 seconds prior to your request;
• Your OU invoices – both past and current, with up to the minute status;
• Your OU Kosher Letters of Certification – for every label of every product in every plant;
• Your OU Forms and Applications – including new plant, new product, new ingredient, private label, product termination, plant termination and private label termination forms;
• Your OU symbols – camera ready JPG and EPS files for every possible OU symbol that you can use on your product packaging.

About the only piece of your company’s OU Kosher program that can’t be found right now on OU Direct is YOU! Log in today to this oasis of sanity in a crazy, confused and mixed-up world.

OU Direct IS NOT……. Dairy! Although the OU Direct logo is made up of an OU followed by the word Direct spelled with a capital “D”, this is NOT meant to indicate the OU Dairy symbol, and OUDirect.org is not meant solely for OU Dairy companies. Not understanding this, some OU Meat and OU Pareve companies have attempted to log on by going to OUMirect.org and OUPirect.org. This will not work. OU Fish companies are strongly advised not to log on to OUFirect.org, since this is apparently a well-known phishing site. OU Direct is available to all OU companies. Regardless of whether your own kosher symbol is OU D, OU Fish, OU Meat, OU Pareve or even just plain OU, OUDirect.org is where you belong.

OU Direct IS………. Energy Efficient! No more sharpening pencils, running to the fax machine, making phone calls, copying Letters of Certification, or any of the other myriad of previous kosher program maintenance activities that used to sap your strength and tire you out! Now, from the comfort of your leather, padded, executive chair, you can keep your program up to date with just a few mouse clicks. Even the formerly exhaustive task of locating acceptable ingredients has been simplified, with the access that OU Direct gives you to the UKD database. With this amazing tool, you can quickly locate and identify exactly the right raw material you need in your plant and have the comfort of knowing that it is already approved and accepted in the OU system. Once you have located the item, just click on it and then put it in your shopping cart.

Even if the item is not in the UKD, you can still submit it and attach an electronic copy of the kosher letter of certification that your supplier has emailed to you. As soon as you submit the cart, you will receive a receipt and, in most cases, you will find the item already added to your schedule A! All you need to do then is sit back, relax and plan what you are going to do with all of your newfound free time.
OU Direct IS NOT……… Taxable! The U.S. Tax Court, in its landmark IRS vs. Bagel Bob decision, ruled by a 4-to-1 majority that OU Direct is a non-taxable benefit to OU companies. In the aforementioned case, Bob Bagelberg, Founder and CEO of Bagel Bob’s Bakeries, was on OU Direct, creating customized OU Kosher letters of certification for the private labels on his new Boysenberry Bagel product. As each letter rolled perfectly off the printer, he could not contain his enthusiasm, and he loudly proclaimed, “OU Direct is awesome! It’s worth a million bucks!” A customer at the shop, who happened to be an IRS agent, overheard Mr. Bagelberg’s statement and proceeded to audit the company and charge it with tax evasion for failing to disclose $1,000,000 of unreported income – the value of having OU Direct!

The court, in its decision, reasoned that the peace of mind and state of happiness that result from being able to update schedules A and B, create customized letters of certification, authorize new products and ingredients, identify acceptable raw materials, access financial data, and have what is essentially 24/7 control of a company’s kosher program – in short, all the benefits that OU Direct offers – are impossible to place a value on since, as the court stated, “You can’t buy happiness.” Although the IRS appealed, the Court rejected their position, stating that the IRS claim was simply a case of database envy.

OU Direct IS…………. Secure! OU Kosher fully appreciates the sensitivity of the information that you share with us and goes to every extent possible to assure the confidentiality of your data. OU Direct utilizes high levels of security to protect your valuable information. Your connection to OU Direct is securely encrypted with 128-bit encryption. The connection uses TLS 1.0. The connection is encrypted using AES_128_CBC, with SHA 1 for message authentication, and RSA as the key exchange mechanism. You can sleep well at night knowing that everything you submit via OU Direct is safe and secure.

OU Direct IS NOT………… a Dating Service. Granted, one of the main benefits of OU Direct is unfettered access to the UKD (Unbelievable Kosher Database), which enables companies to find exactly the right ingredient match that they have been searching for. And it helps them find it based on OU’s unique 29 (almost) dimensions of compatibility, such as source company, item description, category, kosher status and kosher certification. But OU Direct cannot help you to find your life partner. And the only lonely hearts found lurking on OU Direct belong to artichokes and palms. Who, incidentally, are just waiting on the UKD for you to take them to your plant and make them your own. Log on today and review your ingredient matches for free!

OU Direct IS……………. Liberating! Once you begin doing all your kosher paperwork using OU Direct, you will never go back to pen and paper again. Who wouldn’t become addicted to a system that dispenses with submitting any forms and enables you to transmit all of your kosher information electronically? And, with OU Direct, you are no longer tied down to one long, comprehensive kosher letter of certification for your company, listing every product that you ever dreamed of making and had approved. You can create your own customized kosher letters. Feel free to mix and match plants and products, in-house and private label items. As long as it’s on your schedule B, you can put it on whatever kosher letter you need, in a choice of three different formats, of your own design. Let the creative juices flow!

OU Direct IS NOT……….. Illegal! A team of OU attorneys, based on extensive research and consultation with numerous state and federal justice authorities, has determined conclusively that “it is not a crime to streamline your kosher program and make your life easier”. In saving paper and energy, OU Direct is both green and contributes to longevity by removing stress and frustration from your life. And no animals were harmed in the development, implementation and administration of OU Direct. OU Direct – the smart, sensible and safe choice for your kosher program!

OU Direct IS…………. Free! Unlike other offers you receive, which try to lure you through the door with all sorts of low price, all-inclusive promises and then “nickel and dime” you for every service, OU Direct is included as part of your OU-provided kosher program absolutely free! The cost to your company? Nothing. Zip. Zilch. Nada. It is just another example of the OU Kosher commitment to providing your company with the quickest and most efficient tools and systems to manage your kosher program, so that you can keep your focus on the important business of providing your consumers with high quality, kosher product.

A small but dedicated OU team of IT professionals has toiled for days, weeks and years, working in relative obscurity and total anonymity, to bring about a system that has revolutionized the way true professionals do kosher. Don’t miss the train before it pulls out of the station! Log on to OU Direct today and be an active participant in the bright new world of kosher!

Rabbi Avrohom Stone serves as OU Kosher Senior Rabbinic Field Representative visiting with OU certified companies throughout the country. His instructive and entertaining articles frequently appear in Behind the Union Symbol, and always elicit many positive responses.

At Wise® Foods, our goal is simple; to make real food for real people…great tasting snacks made from the finest ingredients and backed by exceptional customer service. From our familiar favorites to our newest varieties, we strive to be the snack our customers are proud to share with friends and family.

The Wise® story begins in 1921, when Mr. Earl Wise, Sr, then a young grocer, had too many potatoes. Being a frugal businessman, he decided to use the extra potatoes to make potato chips. He did all of the work by hand and sold the chips in brown paper bags from his store.

Earl’s chips enjoyed instant popularity and the company he founded, Wise® Foods, has grown into a leading regional salty snack manufacturer in the eastern United States. For the past 90 years, from small batches in his mother’s kitchen to a remodeled garage to the current state-of-the-art facility located in Berwick, PA, one thing has never changed: Earl Wise, Sr., and the company that bears his name, make terrific, all-natural chips!

It all began with a single variety of all natural potato chips, but over the years, Wise® has expanded its product offering along with its manufacturing capabilities. We are now proud to offer a wide variety of salty snacks under recognizable brands such as: Wise®, Ridgies®, New York Deli®, Cheez Doodles®, Dipsy Doodles®, and Bravos®!

Wise® Foods has long been a proponent of kosher snacks. Our customers expect high quality snacks and many of them are looking for the kosher certification for specific dietary, religious, or health reasons. To that end, Wise® has established a relationship with the leading organization for kosher certification, the Orthodox Union. Wise® has a strong partnership with our OU certification expert, Rabbi Aharon Brun-Kestler, and is extremely proud to offer a variety of OU (Dairy) and OU (Pareve) kosher certified snacks. The majority of Wise® process lines in Berwick, PA are kosher. Specifically, Wise® product lines which include kosher certified items include: Potato Chips, Tortilla Chips, Onion Rings, Corn Chips, Pretzels, and Salsa.

In the past year, the company has also invested in new equipment to further improve our production processes and to make the kosher certification process even easier. Investments were made in new stainless steel seasoning tubes and seasoning augers, and separate seasoning lines have been installed for kosher products within the Wise® plant facility.

There’s no doubt that kosher food practices help Wise® to make high quality products and the OU kosher certification keeps Wise® Foods competitive in our core marketplaces, where consumers and retailers alike desire a broad offering of delicious, quality kosher snacks!

Our newest product offerings – Wise® Baked Potato Crisps and Wise Bravos® Ranch and Sweet & Spicy Tortilla Chips – also carry kosher certifications. For more information about Wise® snacks, please visit us online at: http://www.wisesnacks.com, or contact us directly: Phone: 1-888-759-4401 Email: ; Mail: Wise Foods, Inc, 228 Raseley Street, Berwick, PA 18603-4533
Rabbi Aharon Brun-Kestler is Orthodox Union rabbinic coordinator for Wise Foods

In the snack food industry, Utz Quality Foods, Inc. has always been known for freshness and the quality ingredients that it uses in manufacturing its products. It’s been that way since the company’s humble beginnings 90 years ago this year, when Bill and Salie Utz began making potato chips in their Hanover, PA home. Salie used her knowledge of good ‘ol Pennsylvania Dutch cooking to provide customers with the highest quality potato chips in the marketplace and Bill Utz delivered them directly to stores and farmer’s markets in the Hanover and Baltimore areas.

Salie’s quality cooking tradition continues to this day, as Utz uses minimal processing which allows its products to retain a maximum amount of nutrients present in the natural ingredients. Over 50 percent of its product line is All Natural and has been that way from the start. Salt and seasoning levels are controlled to maintain a sodium content which is lower than many other processed foods. In addition, the nutritional content of Utz products is regularly tested and printed clearly on the package labels. Utz is so certain of the quality of its products, that every package is unconditionally guaranteed.

While its distribution network and coverage has certainly grown over the years, the company’s philosophy remains the same as Bill Utz’s when he delivered directly to the stores and farmer’s markets: “If you manage the process yourself from start to finish, then you can ensure that your customers are purchasing top quality products.” Their direct store delivery system has more than eight hundred company-controlled routes running from Maine to North Carolina. In surveys, Utz has found that 80 percent of its chips are purchased and consumed within a week of manufacture.

Its long-standing commitment to quality led Utz Quality Foods, Inc. to become OU certified in 1996. Today, three out of its four manufacturing plants and over 95 percent of its product line is OU certified as either pareve or dairy.

These kosher products range from its many varieties of potato chips, with a production of one million pounds every week, to its large assortment of pretzels, with its production of 900,000 pounds every week. Utz also produces cheese curls, tortilla chips (baked, natural, organic, and restaurant style), popcorn and party mix, offering more than 90 flavors or varieties of snacks in total. Utz also carries salsas, crackers and specialty items such as chocolate-covered pretzels, seasonal pretzel barrels and sports mixes.

In 1997, Utz expanded its kosher certification to include two Kosher for Passover chip items (Regular and No Salt). These items are manufactured to adhere to the strict dietary regulations of the holiday.

“Being certified kosher is no longer simply about following religious dietary law,” says Tom Dempsey, President of Utz Quality Foods, Inc. “Today, many consumers are turning to kosher certified product for allergen and health-related reasons. The OU symbol represents the use of pure ingredients and has become a universal quality seal of approval.”

Kosher certification has opened up new distribution channels for Utz, expanding its territories and bringing on new accounts such as kosher grocery stores. However, the Utz reputation for quality has spread far beyond its own distribution area. The Utz Mail Order division accommodates the growing national and international demand for its products. In recent years, Utz has seen an increased interest in its kosher products nationally and internationally. Whether customers are purchasing for themselves or as a gift, kosher certified products continue to be in high demand.

Utz has also created a dedicated space within the nutritional section of its website where all kosher products are highlighted, as well as other nutritional data. See utzsnacks.com/nutritioninfo.html) for easy reference.

Since 1921, the Utz name has stood for quality. With a strong tradition of family and professional leadership and Utz’s thousands of loyal employees dedicated to providing the freshest, best tasting products, Utz continues to be the choice of customers everywhere.

Rabbi Aharon Brun-Kestler is Orthodox Union rabbinic coordinator for Utz Quality Foods.

For over 30 years, Herr Foods Incorporated has been manufacturing snack foods with OU certification. A recognized leader in the snack food industry, Herr’s is headquartered in Nottingham, in Southeastern Pennsylvania, about an hour from Philadelphia and Baltimore. The family-owned and-operated company began 65 years ago and has mastered the ability to continually introduce innovative products and packaging needed to satisfy ever-changing appetites and tastes of the snack food consumer.

The Orthodox Union is the most widely recognized kosher certifying agency in the world. Some of the Herr’s sales market opportunities are in areas that encompass large Jewish populations. Many of the sales accounts request kosher status for the products that Herr’s manufactures and sells. Herr’s recognizes that many consumers view the kosher certification as an extra level of product quality supervision.

Tom Chase, Research & Development Technologist at Herr’s, is the current kosher coordinator. Tom clearly recalls his first visit with Rabbi Yitzchak Friedman. “We are predominately gentiles in this processing plant and we will not understand the issues involved with food laws. However, we at Herr’s have an agreement with the Orthodox Union that assures that when an OU or an OU-D symbol appears on our package, the consumer buying that product will have confidence that the product in the package will be what the symbol implies.” Herr’s works closely with the current rabbinical field representative, Rabbi Richard Levine, to do just that.

Phil Bernas, V.P. of Research & Development/Quality Assurance, explained the manufacturing process for kosher certification. “All of our potato chips are either kosher pareve or kosher dairy. There is a complete cleanup (hot water and an oil solvent cleaner) after kosher dairy products are manufactured before running a kosher pareve product. We also run kosher for Passover chips using cottonseed oil. We have one pretzel line that is dedicated to making pareve pretzel thins and circle H minis. All other pretzels lines are kosher dairy.

On the corn line we did have kosher pareve products and kosher dairy on the same line. This required a hot water (180°) cleanup after running a kosher dairy product. Now the white corn tortilla line is kosher pareve and the yellow corn line is kosher dairy. All the items (cheese curls, snack friez and baked potato crisps) manufactured in the new plant are kosher dairy. All popcorn items are kosher dairy.”

Herr’s offers a free factory tour at the Nottingham headquarters. Visitors are given a guided tour of the factory to see how all of the Herr’s snacks are made. A favorite part of the tour is sampling the warm potato chips right out of the cooker. Many Orthodox schools and families visit the Herr’s Snack Factory each year. The tour is fun, educational and appeals to all ages.

Herr’s has company-owned branches in Pennsylvania, New Jersey, New York, Ohio, Delaware, Maryland, Virginia and West Virginia. Herr’s national sales team has sales in 48 states, as well as export sales and distributors. The Herr’s online store is another way for customers to purchase Herr’s snacks to be shipped to their home or to send as gifts to others. Herr’s online is an easy way to send kosher snacks to your family and friends. If you have any questions about purchasing online, just call the toll free number, 1-800-284-7488 during the weekday business hours of 8:00 a.m. – 5:00 p.m. and the staff will be happy to help you.

Herr Foods Inc. has been adding flavor to the lives of families for 65 years. From the very beginning, James S. Herr’s commitment to bring the freshest, best-tasting snacks foods has been the standard while staying grounded in what matters most – family, excellence and satisfied customers.

Crystal Head Vodka, created by entertainer Dan Aykroyd and American landscape artist and portraitist John Alexander, is now certified kosher by the Orthodox Union, the world’s largest and most respected kosher certification agency.

Crystal Head Vodka is quadruple-distilled and triple-filtered through Herkimer diamond crystals. Produced from water sourced from a deep glacier lake in Newfoundland, Canada, it is a Pure Spirit, free of any additives such as sugar, glycerin or citrus oil. “Attaining OU certification is exciting news for the brand because it allows all followers of dietary laws to enjoy a one of a kind, ultra premium vodka”, says Jonathan Hemi, Vice President, Globefill Inc.

Crystal Head Vodka is the fastest growing ultra premium vodka brand on the market. In recognition of the brand’s performance in its first 18 months, Crystal Head Vodka was named a “Rising Star” by the Beverage Information Group, publishers of Cheers magazine and producers of the annual Cheers Beverage Conference. According to Charles Forman, Editor of the magazine, “Crystal Head Vodka, through its attractive packaging, product quality and well-timed entrance into the market has shown that even during a challenging economy, consumers are willing to trade up to the right brand.”

According to 2010 data compiled from IMPACT, Crystal Head Vodka reached the one million bottle mark faster than Grey Goose, Belvedere and Choppin vodkas.

Rabbi Eliyahu Safran, OU Kosher’s Vice President, Communications and Marketing, was “gratified to welcome Crystal Head Vodka to the ever-growing list of the high class vodka and liquor products that have gained OU certification in recent years.”

The striking skull-shaped bottle celebrates the mystical legend of the 13 Crystal Heads possessed by tribal cultures such as Aztec, the Mayan and the Navajo and recalls the celebration of the Mexican “Day of the Dead” tradition.

Rated 91 by The Tasting Panel Magazine, Crystal Head Vodka continues to gain distribution across the country and can be found in restaurants, clubs and bars as well as wine and spirit shops.

Crystal Head Vodka can be enjoyed in its purest form, shaken over ice with a squeeze of lime, in a classic martini or in a variety of cocktails. For more information or to contact directly, please visit http://www.crystalheadvodka.com

Rabbi Yaakov Mendelson is Orthodox Union rabbinic coordinator for Crystal Head Vodka..

Chile has a long history as a wine producing country, with Spanish colonists bringing vines with them as they settled the country during the sixteenth century. It wasn’t until the 1980’s that Chile flourished as a major wine producing country. During this time there was significant investment in modern winemaking equipment and upgraded winemaking technology, which gained Chile an international reputation for producing good quality, easy drinking wines. Chile had arrived on the world winemaking map.

Chile is a long narrow country, with natural boundaries of the Andes mountains to the east and the Pacific Ocean to the west. This unique setting blesses Chile with ideal growing conditions to produce very fruity wines that are able to fully express their varietal character. The main wine producing area in Chile is in the Central Valley, stretching south from Santiago, with smaller finger valleys running east to west from the Andes to the Pacific Ocean producing more premium wines.

The History of Luis Felipe Edwards Wine Group

The history of Luis Felipe Edwards Wines dates back to 1976, when Luis Felipe Edwards Snr, (Senior) purchased the large Fundo San José estate in Puquillay Colchagua Valley, a prime wine-producing area in Chile’s Colchagua Valley.

In the early 1990s, Luis Felipe Edwards Snr decided to produce wine under his own name and so he built a modern winery equipped with the latest state of the art technology. Today, Luis Felipe Edwards Wine Group is the largest 100 percent family-owned wine company in Chile. Luis Felipe Edwards Snr is still actively involved in the management of the winery along with two of his sons, a daughter, and two sons-in-law. Since the 1970s, Luis Felipe Edwards Wine Group has continued to acquire more vineyards in the Colchagua, Maule and Leyda Valleys as well as expanding the original Fundo San José.

It has been clear for some time that the best quality red wines were grown on hillsides of the valley. Recognizing the potential for creating something very special, Luis Felipe Edwards Wine Group decided to push this principle to the limit and started planting vines on the top of the high hills of the Colchagua Valley, at an altitude of 900 meters above sea level, making these the highest vineyards in the Colchagua Valley. The high altitude is the inspiration for the name of the LFE 900 hilltop project.

This bold vineyard project of transforming steep arid mountaintops into high quality vineyards involved many challenges. Supplying water to the vineyards involves 3,500 meters of pipelines passing through eight pumping stations, which supply water to 25 kilometers of drip irrigation pipes. All of this has been accomplished with a high degree of environmental sensitivity, including replanting most of the trees and shrubs that have been conserved in their natural state.

To date a total of 130 hectares have been planted on the top of the hills, of varieties including Cabernet Sauvignon, Syrah, Carmenere, Merlot, Malbec, Petite Syrah, Mourvedre, Petit Verdot, Grenache Noir and Viognier.

At the same time as the LFE 900 project was being undertaken, Luis Felipe Edwards Snr was investing in the coastal Valley of Leyda, an exciting, emerging region for growing the premium white varieties Sauvignon Blanc and Chardonnay, and the red grape Pinot Noir. LFE’s “Marea de Leyda” estate, whose vineyards are currently the closest to the sea out of all the vineyards in the Leyda Valley, is planted predominantly with Sauvignon Blanc and Pinot Noir, with smaller plots of Chardonnay and Syrah.

Leyda was not the end of the growth of Luis Felipe Edwards Wine Group, as we headed south to the Maule Valley and acquired 400 hectares of land located 30 kilometers from the Pacific Ocean, close to the coastal range of mountains at an altitude of 120 meters above sea level. This patch will be planted this year, mainly with Cabernet Sauvignon, Merlot, Syrah, Carmenere, Cabernet Franc and Carignan, hoping to be harvesting the first grapes by 2013.

Elevating Quality

Luis Felipe Edwards Wine Group’s main focus has always been on quality. Every glass of our wine reflects our family values of care, tradition and quality, while always striving to improve. Improving every glass of wine requires investment in every step of the process: finding the best vineyard sites, vines, personnel and the most upgraded equipment. Our outstanding international senior management team consistently works towards continual improvement.

Our modern winery is equipped with the most updated European equipment to ensure that Luis Felipe Edwards wines will always meet the highest international quality standards. This includes state-of-the-art bottling and labeling machines, high technology pumps, filters, pneumatic presses and cooling and heating equipment. All Luis Felipe Edwards winemaking and bottling processes are environmentally friendly and certified to international standards.

Currently, the company exports brands including including Luis Felipe Edwards, Santa Luz, Don Cayetano, Terra Vega, Don Julio, Alto Los Romeros, Autoritas and Claro, to over 50 countries. Luis Felipe Edwards award winning wines are recognized internationally as one of the Chile’s leading wines, produced by skilful local winemakers and assisted by top international consultants.

Kosher Wines

The company’s kosher project began in the late 1990’s when an importer from Israel approached us at Vinexpo in Bordeaux, France, requesting for our wines to become kosher certified. He was well familiar with the quality of our non-kosher wines. That was the spark that ignited our kosher wines campaign. Israel was our initial kosher market which then expanded to France, Morocco, Canada and finally to the United States, where we have just finished a working agreement with a previous importer.

Today Luis Felipe Edwards Wine Group is the main producer of kosher wines in Chile and is the largest wine exporter to Israel under two brands – Terra Vega and Don Julio. We are proud of our kosher wines, produced with the same care and attention to detail as our award-winning non-kosher ranges.

Our kosher certification process is supervised by the Orthodox Union and its kosher Chile representative, Rabbi Shoshan Ghoori. OU certification and its highly regarded OU symbol is recognized throughout the world as a statement of quality and integrity. We know that OU certification adds an extra level of credibility to our highly sought after line of kosher wines.

We produce different wine varieties; all of which are dry wines, under different brands of products. Most of the brands are mevushal, which means that the wine undergoes a very fast pasteurization in which the temperature of the must is elevated rapidly and is then rapidly decreased. With the former, we avoid simmering the must and the resulting loss of flavors and aromas.

The entire process is handled by the OU team to ensure the kosher status of the wine. They are present in the winery to physically tip the fruit into the crush, and for all subsequent processes through fermentation and bottling.

Rabbi Ghoori commented that, “It is a pleasure working all these many years with this excepcional and aristocratic family-run winery. From their executive front office in Santiago to their professional team at the winery, they have made the normally difficult process of producing quality kosher wines a smooth experience that we always look forward to with gusto.”

Or, as they say in Chile, “Me gusta ese vino – I like that wine.”

Rabbi Shmuel Singer is Orthodox Union rabbinic coordinator for Luis Felipe Edwards wines.

What do Paris, New York and Mexico have in common? Answer – kosher certification! Kosher certification has had steady growth over the past twenty years, by an average rate of 15 percent a year internationally. With thousands of products becoming kosher each year, the kosher consumer has choices that were not available to our parents and grandparents fifty years ago.

October through December were busy months for those of us in the food industry. With Sial, the world’s largest food show in Paris, Kosherfest, the International Kosher Food Show in New Jersey and the Internacional Kosher Expo in Mexico, it was a busy time for food manufacturers and kosher buyers.

Paris in October, when I was there, is unbelievably beautiful. The weather is crisp but not yet cold enough to have to bundle up. I was lucky to be in one of the most beautiful cities in the world to promote kosher food certification. I love my job — who wouldn’t — getting to go to Paris for work, where on behalf of OU Kosher I would meet with over 6,000 food and ingredient manufacturers to explore kosher certification!

OU is the world’s largest, most respected kosher certification agency. With over 70 percent of the kosher retail market being OU certified, it’s no wonder the OU is the most sought after kosher certification by manufacturers, as well as consumers.

Consumers trust the reliability of the OU’s kosher standards, while businesses know that having the OU on their products enhances their marketability. The OU has grown into the world leader for kosher certification, certifying more over 500,000 products in over 80 countries.
My trip to Paris took me to Sial, one of the world’s largest food trade shows. There I met many OU certified companies as well as many international companies from countries like India, Turkey, China, Vietnam, Israel, South Africa and South America. I only speak English, Hebrew and a few words of Yiddish, while my colleague, Rabbi Yisroel Hollander from Belgium, speaks French, Flemish and English. Together we managed to communicate with people from all over the world, sometimes cryptically. The fascinating common denominator was that when we mentioned the word “kosher” or “kasha,” the food manufacturers would smile and exclaim “Ahh, kosher” and shake their heads in understanding.

“Kosher” has become an international word representing a high quality standard of certification right up there with “food safety,” “organic” and “natural.” Companies know that in order to capture a larger portion of food sales it is important that they attract a large consumer base with products that appeal to everyone. Recent studies have shown that there is a large segment of consumers outside of the traditional “Jewish kosher consumer,” who purchase kosher food for a variety of reasons, including, food safety, health and reliability.
Kosherfest, which took place at the end of October in Secaucus, NJ was an astounding sold out success this year. With a strong international presence from Canada, Argentina, and Israel, Kosherfest was the place to be for everyone in the kosher food industry. As I travel and meet companies who are interested in selling their products to the kosher market, I always mention Kosherfest as the premier trade event for them to introduce their products to the kosher market.

My next trip took me to Mexico. The first annual Expo Kosher Internacional in Mexico City was well attended by the Mexican Jewish community as well as buyers looking for kosher products. I met people from South America, Israel and the United States – all gathering together to promote kosher in Mexico.

There are approximately 60,000 Jews living in Mexico; Mexico City alone has 40,000 Jews, representing the largest concentration of Jews in Mexico. I enjoyed the warmth and hospitality of the Jewish Mexican community.

Visiting Expo Kosher Internacional Mexico brought back memories of the first Kosherfest in 1988. At Kosherfest’s inception 22 years ago, the kosher industry in the U.S. was just beginning to dream of its eventual growth and development. The potential for growth for Mexican food manufacturers is strong, particularly for export. In addition, there is tremendous interest in kosher food from those in the Mexican Christian community who are seeking healthier, safer foods.

I can’t help thinking how the very core of being a Jew and keeping kosher has become a world phenomenon. Companies around the globe recognize the importance of kosher food as a business decision to increase their bottom line. And I’m always ready to meet with these companies at shows to tell them just how valuable OU certification can be for them.
Phyllis Koegel serves as the Marketing Director of OU Kosher based in New York City. She received her MBA from Pace University and resides in Cedarhurst, Long Island, NY.

For the first time ever, kosher Biltong dried beef and Boerewors beef sausages will be broadly available at U.S. retail stores and food service establishments. Delectable and satisfying, these gourmet quality products are made with a 40-year old recipe brought to the U.S. from Johannesburg, or ‘Joburg,’ by David Libesman, Founder of Joburg Kosher Foods, LLC. “We selected the OU,” said Libesman, “based on input from customers and due to its stature as the most widely recognized kosher certification symbol.”

Rabbi Eliyahu Safran, OU Kosher Vice President of Communications and Marketing, declared, “The Orthodox Union is pleased to certify the ever popular South African Joburg™ Kosher Biltong and Boerewors beef products, so that they may now be enjoyed by the ever-growing kosher market place in the United States.”

Joburg Kosher Beef Biltong and Boerewors Gourmet Sausages are currently available via the internet at http://www.joburgkosher.com and at kosher restaurants in Philadelphia, Teaneck, NJ, New York City, Staten Island, NY, and Skokie, Il. A full scale rollout to kosher specialty shops, grocery stores and dining locations is underway. Joburg Kosher products, first sampled to rave reviews in October at Kosherfest 2010, are produced in New Jersey under supervision of the Orthodox Union. “We are excited to announce that Biltong, the perfect travel food, will also be available Kosher for Passover,” Mr. Libesman said.

Joburg Kosher Boerewors, or ‘Farmer’s Sausage,’ add a new dimension to the gourmet sausage category. They are marinated and seasoned for a juicy and succulent taste experience when grilled, fried in a skillet or broiled. Joburg Kosher Boerewors are not pre-cooked like most other sausages, but are shipped frozen with no nitrates or nitrites, and contain only 280mg of sodium per serving. Great as a center plate entrée, in a roll or in a recipe, Joburg Boerewors are available in Traditional, Garlic and spicy Peri-Peri flavors, in 4-pack/3oz links and 2.5 lb packs. South Africans love “Boeries on the braai (bbq grill)” all year round.

Biltong is a staple in South Africa that is available in stores, butcher shops and roadside stands throughout the country. While kosher beef jerky has been available in the U.S. market, kosher Biltong offers an exciting, new taste experience. Made from premium cut beef, Joburg Kosher Biltong is marinated and seasoned, then slowly dried for days. The result is a savory and satisfying snack or meal that is low in calories, 97 percent fat free, has only 150mg sodium per serving, with no preservatives. Biltong, which requires no refrigeration and is a great travel companion, comes in Traditional, Black Pepper and spicy Peri-Peri flavors. It is available in individual 3oz servings as well as one-pound packs and slabs.

About Joburg Kosher Foods, LLC

David Libesman, the son of a South African butcher, arrived in the USA in 1998. For 11 years he searched high and low for Biltong and Boerewors with the taste and texture that he grew up with. He then decided to make them himself using recipes and techniques perfected over 40 years. The overwhelming response from family and friends led to the creation of Joburg™ Kosher Foods, LLC. The company’s mission is to be the first kosher food manufacturer to make high quality, authentic South African foods widely available through retail shops and foodservice channels throughout the U.S., as well as the Internet. For more information and consumer comments, see the videos at http://www.youtube.com/JoburgKosher.

Rabbi Seth Mandel is Orthodox Union rabbinic coordinator for Joburg Kosher.

The next time you’re savoring your side of basmati rice, mushrooms in your salad, and vegetables in your instant soup – you just might catch a scent of sandalwood incense and sweet flowers. After all, you’re enjoying a taste of India.
As high-tech communication reaches ever higher, OU Kosher reaches ever wider. Prominent Indian companies such as Global Green, Argo Dutch, Nagar Haveli, Sunstar and Kohinoor are busily producing a vast potpourri of OU-certified foods and raw materials for America’s burgeoning OU Kosher food industry – and the kosher consumer’s worldly palates.

To date, 82 companies and 155 plants on the Indian subcontinent have gone OU Kosher. “They come to us because their customers require it,” says Rabbi Yossi Tirnauer, an OU Rabbinic Field Representative or over twenty years, whom the rabbis at the OU Kosher office call ‘the Master of India.’ “I told the head of Mohini Organics, a company that makes emulsifiers, it would take a minimum of one year to prepare the facility for OU Kosher certification; if he’s in a hurry, maybe he should go to another agency. He said: ‘Rabbi, I did my research; I know what I want. I’ll wait a year; no problem.’ After about eight months, he was OU certified.”

Rabbi Tirnaeur, a native Israeli, travels to India twice a month visiting factories manufacturing pickles, milk powder, concentrated mango and papaya juices, enzymes, oil, vinegar, herbal medicines, spices and IQF, a.k.a. instant quick freeze foods. “Anything that grows from the ground in India can be dehydrated or IQF,” says Rabbi Chaim Loike, OU Rabbinic Coordinator who specializes in spices. “The dehydrated vegetables in many of the soups we eat come from India.” Many of the pickles we eat are also from India. In fact, Rabbi Gavriel Price, the RC in charge of the Mohini Organics account, refers to India as “the cucumber distributer to the world.”

Situated near the equator, the country enjoys abundant vegetation. “They do a lot of herbals, oil extractions from botanicals,” says Rabbi Mordechai Merzel, RC, “industrial products that go into foods, vitamins and other items — the possibilities are endless. Spices, peas, gherkins are also indigenous to the region, as well as teas from Sri Lanka, which used to be part of India. And they are offering products at economical prices.”

Dr. Rakesh Jain, president of Nagar Haveli, manufacturer of aromatic and specialty chemicals for 15 years, attributes much of India’s food industry success with both raw materials and retail products to OU Kosher certification. “I remember when Rabbi Tirneaur first came; he had eight or ten places to inspect,” he says. “Now, he has more than one hundred.”

With the Indian food and raw material industry, as well as the demand for OU Kosher certification growing, Rabbi Tirnauer delegated some of his kosher supervisory work to Rabbi Bezalel Kupchik, a fellow Israeli, and Rabbi Menachem Mendel Crombie, originally from Sefat, Israel, who lives with his family in Sri Lanka, and flies to India four times each year to his assigned factories. “(After fifteen years on the job in India), Rabbi Tirnaeur knows the companies; he knows the culture and the people,” says Rabbi Shaul Gold, an RC who specializes in pickles and rice. “He is also very good at making sure the system he put in place continues to run optimally.”

The rise in production has also prompted lifestyle changes in the populace. “I met an Indian chemist who works for Firmenich, a huge multinational natural and synthetic ingredient company, who grew up in Gujarat, (the state with the fastest growing economy in India),” says Rabbi Price. “When he was younger, the people who worked together assumed they would work side by side for the rest of their lives. Now, it’s a fact of life that they will most likely move away; half the workers employed by the company travel from Mumbai and fly back. Goods move, people move. It’s a dramatically different life from just a few decades ago.”

MOOve Over – Cow Crossing
The RC’s at the OU Kosher office in Manhattan welcome the chance to sample the markedly different Indian culture during their initial visits to companies. “There are animals all over the place,” says Rabbi Price. “You stop at a red light and a cow comes right up to your window. In the U.S., if you want to pass a car on the highway, you move to the left lane and accelerate, then move back to the right. In India, you honk your horn and the person in front of you has to move out of the way, then you accelerate and he goes back to his original lane. This causes a cacophony of honking.” Rabbi Merzel concurs. “It makes New York City seem like a prairie in the middle of Kansas,” he says.
Despite the noise, Rabbi Loike is impressed by India’s sophisticated production systems. “There are some really high-tech processes going on there,” he says. “Agro Dutch, an OU Kosher company, is the largest integrated mushroom company in the world; due to superior standards of cleanliness in their manufacturing procedure, their product is free of bug infestations, a major plus, since Jewish law forbids the consumption of insects.”

According to Rabbi Gold, we have Rabbi Eliyahu Safran, Senior Rabbinic Coordinator and Vice President for Communications and Marketing, to thank for the inroads OU Kosher has made in India. “He worked very hard over the years to develop solid, warm relationships with the owners of the companies in India and they, in turn, brought other companies to the OU,” he says. “He would meet people at trade shows and developed a long term relationship with each of them. It’s about business, but it’s even more about interpersonal relations.”

Apparently, it’s also about quality. “We have converted many of our non-kosher suppliers to get OU Kosher certification,” says Suma Devassy, who handles operations at Marcatus QED, one of India’s largest exporters of gherkin pickled cucumbers. “It is one of our requisites in our quality manual. People understand, just like any other quality parameters, they need to have the OU. The OU’s mechanisms are very stringent, so it has an impact on bringing quality systems. It forces the vendors in India to follow certain protocols and this helps them to follow such standardized practices. The recognition, the acceptance, the quality assurance — we knew OU Kosher certification was the only way. We have grown exponentially. And it’s only going up and up.”

Bayla Sheva Brenner is senior writer in the OU Department of Communications and Marketing.

Island Abbey Foods Ltd™, specialty honey manufacturer, announced that they have attained kosher certification through the Orthodox Union (OU). This announcement will allow the innovative honey products produced by Island Abbey Foods Ltd™ under their Honibe™ (pronounced hon-ee-bee) brand to be sold with a new level of accreditation of quality, health, and safety.

The Honibe™ brand is built around a proprietary platform technology that has enabled the creation of 100 percent pure dried honey products in a variety of form factors. The OU certification of the Honibe™ line of products includes the Honey Drop™- A tastier sugar cube; Honey Lozenges™ with added Eucalyptus and Menthol for sore throats; Honey Delights™ – pure honey candy; and Honey Sprinkles™ – honey granules for baking and sweetening tea or coffee.

“Having our Honibe™ brand of honey products certified as kosher is going to open our business to an ever expanding new market,” stated John Rowe, President of Island Abbey Foods Ltd™. “The kosher community is prominent throughout United States, Canada, as well as throughout the world which creates a major opportunity to market our unique line of products to a segment of the community we haven’t been able to target until now. Kosher certification gained through the highly respected Orthodox Union provides an extra level of quality certification for our products that gives consumers additional confidence in their purchase decision.”

“We are pleased that Island Abbey Foods has attained its kosher certification from the Orthodox Union for their Honibe™ line of pure dried honey products,” said Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing. “Undoubtedly all of the Honibe products will be enthusiastically welcomed within the kosher community. We are especially pleased with the certification of the Honey Lozenges, an important addition to the growing list of OU certified health-related products,” Rabbi Safran added. We will now work with Island Abbey Foods to introduce the Honibe™ line of products to the kosher community.”

The Honibe™ brand has received major international recognition in recent months with the Honey Drop™ being named as the Global SIAL d’Or Winner 2010 for the best new food product in the world. The Honey Drop™ was also named as the best new product in the ‘Grocery Sweet 2010’ and best of Canada ‘Country Award 2010’ categories. Honibe™ was recently featured on one of Canada’s most popular television shows, CBC’s Dragons’ Den, where entrepreneurs pitch their ideas to savvy business investors. Island Abbey Foods recently entered into a major distribution deal that will see the Honibe™ brand sold through Dutch Gold Honey and McLure’s Honey and Maple Products into supermarkets across the United States.

For more information please visit http://www.Honibe.com.

About Island Abbey Foods Ltd™

Island Abbey Foods Ltd. is a specialty honey producer based in Prince Edward Island, Canada. We are a sixth generation PEI agricultural family business with our feet firmly planted in our Island’s bright red soil (ideal for farming with its high iron and nutrient content). Honibe™ (hon-ee-bee) brand honey is our line of all natural, specialty honey from PEI. Under our Honibe™ brand we offer innovative products like the Honey Drop™, the world’s first 100 percent pure, no mess, non-sticky honey, and a better tasting sugar cube. We also have a 100 percent pure honey candy called Honey Delights™, granular honey called Honey Sprinkles™ and Honey Lozenges™ for cough relief.

Potato chips, corn chips, puffed snacks and tortilla chips – they all seem so simple – but they aren’t. Today’s snack food industry aims to please a wide variety of tastes. Add in allergen concerns and the never ending desire to “have your snacks but cut the fat” and the permutations on a theme grow astronomically. The OU certifies many of the items in the snack food isle and is proud to work with most of the major players in this industry. Familiar OU certified brands include Bachman, Cape Cod, Frito Lay, Herr’s, Snyder’s of Hanover, Utz and Wise. Additionally, many regional players like Bettermade, Wyandot, Inventure and Condor are also OU certified. In addition, many popular store brands like Albertson’s, Kroger, and Price Chopper all display OU kosher.

Potato chips are deceptively simple. Basically, they are flavored, fried slices of potato. Simple and kosher – right? Not so fast. The first question – what are they fried in? True, most product today is in pure vegetable oil, but there are strong regional markets for lard fried chips – especially in central Pennsylvania and the South. I recently visited a facility making a large number of specialty products for various manufacturers. The same fryers are used for lard chips and those made in a variety of vegetable oils. Just because the label doesn’t mention lard, it doesn’t mean the fryer is not common.

Moreover, one of this plant’s specialties was a brand of “healthy” chips fried in oils like olive and avocado. All shared the same equipment. Many common kosher brands sold in major kosher markets have lard fried products. Utz, for example, has the Grandma Utz line and Herr Foods sells a product labeled “Old Fashioned.” Specialty chips, like sweet potato, may also be made on these lines, as their small production volume complements the niche lard chip production. One must be diligent to look for the OU symbol and not assume that “plain” or “vegetable oil” only chips are not problematic.

Once fried, most potato chips are salted while still hot. However, secondary flavor applications are usually at ambient temperature. The days of nothing but plain and barbecue chips are long gone. Today, someone makes a potato chip with just about any flavor one can imagine. Most plants have both dairy and non dairy seasonings. Many also have non-kosher –especially for cheese flavors. The OU works closely with manufacturers to insure proper separation of the kosher categories. This is one place where allergen concerns are our ally. Allergen level cleanouts are very thorough and companies are careful to remove all residues between high allergen categories like dairy.
Scheduling is another tool we use. Weekend cleanouts are generally less pressured – and more thorough. When possible, we implement a series – kosher non-dairy at the beginning of the week, then kosher dairy, then non-kosher. However, there are many plants where the changeover pressures and other concerns like line proximity or the design of flavoring equipment create an environment where kosher acceptable separation cannot be achieved. This is one reason why consumers find otherwise non-dairy chips labeled OU-D(dairy).

Tortilla chips, corn chips and similar rolled dough based products (many rice and multigrain chips for example), are also traditionally fried. Normally seasoned directly after frying, these chips, which are thicker and denser than potato chips, retain their heat. Between the residual heat and the volume of production, the tumblers and belts themselves get hot enough to absorb the flavors and attain their kosher status. For example, if the company makes a kosher nacho chip (dairy), all subsequent chips are considered dairy, unless a koshering process is completed. As koshering can be quite involved, time consuming and messy – usually including boiling water or even direct fire, companies that make pareve corn and tortilla chips split the lines so that necessary equipment never has dairy or non-kosher contact. The OU works closely with companies to design dedicated and easily monitored systems.

Baked chips are commonly also quite hot when seasoned and present similar issues. Some of these products – like baked potato crisps – are made from shaped dough that contains much more than potato flour and water. As they are not fried, oils and emulsifiers, as well as flavor components, are incorporated into the dough itself. Many of the ingredients are highly kosher sensitive and must be monitored carefully. Similarly, many shaped extruded items – some of the fancy vegetable straws and chips for example, start out as a manufactured pellet. These pellets contain many kosher sensitive ingredients and the pellet manufacturers regularly make a wide variety of items, not all necessarily kosher, on the same production lines. The end snack producer then fries or bakes the pellets and seasons according to customer tastes.

Puffed snacks – including rice cakes and similar appearing items – are increasingly popular. In essence, these involve popping grains in a mold. When the whole grain kernels explode under heat and pressure, they form a basic platform for the snack maker. The fundamental product is low fat and often whole grain, making these items increasingly popular with snackers. As the fundamental product is dry, adding seasoning requires a carrier like vegetable oil. In many applications, the seasoning itself is added at room temperature. While the equipment itself does not absorb multiple kosher categories through heat, it is much more difficult to clean properly because of the oil. Therefore, certifying multiple kosher categories in these environments takes diligence on the part of the manufacturer and the OU. Like with potato chips, a number of strategies are employed and not all manufacturers are able to comply.

Many times, the application of seasonings is more complicated. Chocolate drizzled rice crackers, for example, go through a machine called an enrober. Here, chocolate is melted and drizzled onto the base cracker and/or the cracker itself travels through a bath of chocolate. While generally a cool process, these machines are difficult to clean. As the chocolate is usually dairy, so are the products.

In some applications, seasoning is sprayed onto the unflavored popped chip which then runs through an oven. In these situations, the oven belts absorb through heat and can become dairy or non-kosher depending on what the company makes. These belts are difficult to kosher and companies using these systems routinely label all products dairy or non-kosher. Some do have dedicated belts or choose to run campaigns of kosher or pareve product with the OU providing koshering and necessary supervision.

Extruded corn snacks like cheese balls and curls present a somewhat different problem. Here, the basic “ball” or “curl” is little more than extruded corn flour and water. Immediately after the extruder these look – and taste – something like Styrofoam! They are flavored with a slurry of oil and the appropriate cheese flavor. Mixing the slurry is generally hot, so the mix kettle is problematic. The hot mix is then sprayed onto the pellet and tumbled to get the desired end consistency. If the company uses non-kosher cheese, the entire system is non-kosher. Even if kosher cheese is used, the system is certainly dairy. Hence, companies generally sell the entire category as non-kosher or kosher dairy, depending on the seasonings. Flavored popcorn is very similar.

While many snacks are very simple in their basic ingredients, the process of making and flavoring them is more complicated. Because the OU works with such a wide variety of snack companies, we are very familiar with the industry and the issues. As such, we are able to work with our clients in responsive and cooperative ways to ensure the best possible service for both our clients and the kosher consuming public.

Rabbi Aharon J. Brun-Kestler has over 18 years of experience working in all aspects of kosher supervision, from field inspections to directing the Vaad of Greater Seattle. The majority of his career has been with the Orthodox Union in New York where he has assisted many companies through the certification process. Today, Rabbi Brun-Kestler manages nearly 200 OU client portfolios in a broad range of industries. Rabbi Brun-Kestler has his rabbinical ordination from Rabbi Yisroel Belsky and holds an MA in English Literature from Northeastern University.

Kosher foods, although based on one of the world’s oldest dietary laws, are among the fastest growing current trends in food processing. Here in the United States, home to 40 percent of the world’s Jewish population or about 6.15 million consumers, kosher food has always occupied an important marketing sector, but it is not Jews fueling this explosive growth in kosher foods.

More and more, we are seeing that kosher foods are increasingly attractive to the non-Jewish population; the population that now makes up the leading and fastest growing consumer base for kosher products. The growing popularity resulted in a U.S. kosher market valued at $12.5 billion in 2008, an increase of 64 percent since 2003. When in 2010 products as diverse and renowned as Tootsie Rolls, Gatorade and Glenmorangie Original, Scotland’s favorite single malt whiskey, attained OU Kosher certification, they were obviously seeking to broaden their appeal and expand their market.

Which market? That market, which includes vegetarians, vegans, gluten free shoppers, and health buffs. The market, that Mintel, a leading market research company, reports includes 62 percent purchasing kosher for its quality rather than because of religious reasons. In other words, three out of five kosher food buyers are not motivated by religious influences. Undoubtedly, all companies committed to going through the kosher certification process and willing to be governed by rigorous monitoring of every aspect of production – from ingredients, to preparation, to processing facilities — are happy and eager to have observant Jews purchase and enjoy their products. They are much more anxious however, to be part of the explosive growth of the kosher market to the general, all-inclusive market place.

I recall attending my first food show in Baltimore in the spring of 1994. I had recently begun as an OU Kosher New Companies rabbinic coordinator. I was accompanying Rabbi Moshe Elefant, who then headed OU Kosher’s New Companies department. He currently serves as OU Kosher’s Chief Operating Officer. I remember feeling ill-prepared to attend a major show. What might I contribute to its success? Nevertheless, it was an opportunity to learn from the master, who had by then perfected the “art of selling kosher.”

I vividly recall listening to his presentation before a group of companies eager to grasp why it would be propitious for them to “become kosher.” A phrase he used has remained with me ever since, which I myself have repeated countless times, when it was my turn to present. Rabbi Elefant said, “Kosher is hot.” How right he was. The New York Times’ Karen Barrow concurs. She writes: Kosher food is “…an ancient diet [that] has become one of the hottest new food trends.” She notes that more and more supermarket shoppers are “going kosher.” Why? Because these shoppers are “…convinced that the foods are safer and better for health.”

Market research indicates that fully 62 percent of people who buy kosher foods do so for reasons of “quality” while 51 percent say they buy kosher for its “general healthfulness.” A third buy kosher because they believe that kosher food safety standards are better than with traditional supermarket foods. Only 15 percent of respondents say they buy kosher food because of religious rules.

“The kosher market,” Menachem Lubinsky, President and CEO of Lubicom Marketing and Consulting corroborates, “is the beneficiary of a young, loyal, and thriving consumer who appreciates better foods that are kosher certified. Many of these consumers have larger families, spend more than the average customer on foods, entertain more, and are extremely open to creative new ideas in their kosher diets.”
The kosher food category is booming. Reports indicate that 50 percent of food on U.S. supermarket shelves in now kosher certified. According to jpost.com “kosher” is the most popular food label in the United States, having surpassed “All Natural” and “No Additives or Preservatives.”

Logging on to http://www.koshereye.com, a website showcasing new kosher products, one finds that the kosher option has expanded to nearly every category, including vegetarian, gluten-free, dairy free, organic, wines, spirits and kosher “copycat” products such as kosher sausage, imitation crab and non- dairy alternatives to cream, butter and cheese. Today’s Koshereye’s home page features Yogachips, Healthy, Crunchy Apple-a-Day! Organic Apple Chips. And their description: “Yogachips are a tasty, healthy, convenient and eco-friendly snack food – an all natural, fat free, crispy apple in a bag! A perfect snack for the health conscious, the fruits are free of the added preservatives and are grown without the use of harmful pesticides and chemicals. The chips are peanut/nut free and certified USDA organic, Vegan, Gluten-Free and OU Kosher, making them perfect for anyone with dietary restrictions. We feel they are perfect for everyone!”

Kosher food is available at many baseball stadiums and was sold at Super Bowl. Major cruise lines provide kosher options, as have several leading hotel chains and airlines. Supermarkets continue to seek kosher certified products while expanding their kosher offerings. Wholesale food buyers would be advised to understand that when two products are basically equal, the smart choice is to select the kosher certified product, a magnet to the shopper who spends more on food, shops more frequently, while preferring a store that will offer the specialty gourmet, gluten-free, organic, healthful, perhaps even locally grown but most certainly kosher selections. The “kosher is better” buyers are looking for the extra step of cleanliness, purity and transparency, enabling them to raise their ‘eating consciousness.’
Were I to accompany Rabbi Elefant to a show these days, I am certain that his catch phrase would now be, “It’s cool and trendy to buy kosher.”

(Note: many of the updated statistics and information from Seafood.com News – “Half the food on supermarket shelves is now reported to be Kosher,”February 23, 2011)

ProChile(*), the Trade Promotion Bureau of the Ministry of Foreign Affairs of Chile provides a wide range of services for national exporters, such as high quality information systems; supporting their participation in some of the most important international trade shows; and programs specifically designed to develop export capacities.

While the Jewish community in Chile is not very large (close to 20,000 people) the supply of national kosher-certified products is increasing. “Chile has over 300 companies and national kosher-certified brands, covering not only domestic consumption requirements, but also focusing on export markets. The range of products for export is varied, including Chilean iconic products such as wine and salmon, as well as processed fruits and vegetables, milk, olive oil, nuts, and gourmet product,” said the Trade Commissioner of Chile in New York, Alejandro Cerda.

“ProChile is strongly interested in having Chilean companies access the market of kosher-certified products, positioning our country as a new supplier for kosher food. ProChile’s activities for 2011 will focus primarily on promoting the benefits of Chilean kosher products in niche markets in Europe and the United States; coordinating among national kosher producers through workshops and through the creation of an export directory; and identifying business opportunities for Chilean companies that are already kosher-certified,” he added.

(*)ProChile, the Trade Commission of Chile, is part of the General Directorate of International Economic Affairs of Chile’s Ministry of Foreign Affairs. It is responsible for implementing and enhancing Chile’s trade policy. ProChile’s mission is to provide support to small and medium-sized enterprises, helping to encourage and diversify exports of Chilean products and services by increasing the number of export markets and companies. ProChile has a global network of 56 trade offices and representatives strategically located in 43 countries, covering more than 90 percent of the destination markets for Chile. For more information please visit http://www.prochile.us

Ah, Chile! This incredible country has been in the spotlight recently. Last year’s terrible 8.8 magnitude earthquake that rattled the southern and central parts of the country, and the spectacular miraculous rescue of the Chilean miners and then their emotion-filled visit to Israel have placed Chile firmly in the world’s spotlight. The truth is that Chile has been the model country economically and politically for the entire South American continent for the last two decades.

Chile is physically isolated from the world. The Atacama Desert in the north; the gorgeous snow-capped Andes Mountains in the east that separate Chile from Argentina and that can be seen from almost any point in Chile; and the stunning Lake Region leading to Antarctica, make Chile a traveler’s dream . The country is a few thousand miles from north to south yet only a hundred or so miles from east to west – it’s that long skinny country you see on the map.

Although Chile is known as the world’ largest producer of copper and one of the biggest exporters of wood, the food industry is its most dynamic and quickly growing industry. That is why in close to 15 years in Chile working with the OU, I have travelled from the north to the south of Chile and seen so much growth in so many diverse climates with many different products coming out of each specific climactic region.

From anchovies, salt and delicious olives in the north, to the fruity center of Chile that produces some of the world’s best quality fruits and wines, to Southern Chile where salmon and trout reign in the waters this country is a feast for the eyes and an opportunity for those who can use the country’s great economic climate to produce high-quality kosher products.

Chile’s Jewish population of 15 thousand, based mainly in Santiago, has benefited from kosher certified products, as the main supermarkets such as Lider and Jumbo now have kosher sections and many products bearing the OU Kosher symbol on them
Starting in the north with the anchovy companies, there’s always a very friendly reception from Me. Sergio Taboada, one of the owners of Agropesca, and Mr. Agustin Cataldo, who works for the company. If I take a taxi from the airport to visit this company it’s an insult to them. They show so much respect and caring and not only drive me to their company and give me some delicious samples, but they also drive me to their competitors’ plants and to other companies in the area. The anchovies are fished locally and are salted for a few months with olive or other oils added afterwards, and then are canned and sent north to the United States.

Five hours to the south by car we find the astounding SPL Salt Company. The salt reserves are found high up on salt beds in the Andes; at some point the oceans reached so high as to leave salt deposits there that can provide the human race with salt for thousands of years to come. It’s exciting to see the salt blasted with dynamite out of the ground. Many bricks of salt have water trapped in them from thousands of years ago; I take a few of those souvenirs home after I visit. One would think salt is salt and doesn’t need supervision, yet there are processes and ingredients added to make sure the salt is nice and clean and doesn’t stick together; there is salt with iodine added and iodine free; a kosher certification is needed to ascertain that the ingredients used are kosher and sometimes Kosher for Passover.

Heading straight to the central region there are state of the art olive oil companies like Terra Santa in Curacavi on the way to the beautiful Vinia del Mar beach, or the enchanting Aculeo Lagoon, which is home to the Soho Olive Oil company; in both plants only extra virgin olive oil is produced. About three hours south of the capital is wine country. Millions of acres of vineyards line the Panamerican Highway; it’s a treat to the eye so drivers beware. Producing quality kosher wine is no easy task, yet working with the Luis Felipe Edwards winery for many years has been a great experience, in which both the team of rabbis and the company’s staff work together to produce award-winning kosher wines. Kosher tour groups come to visit this winery, as it is not just an advanced production plant but is located in a valley with many fruit trees and a small garden and park with antique carriages and wine barrels, perfect for a quick photo shoot .

The southern third of Chile is fish country, more than anything fish meal, which is used for animal feed and made from mackerel and hake; even more important are its salmon and trout farms.

Rodrigo San Martin, who runs the Marvivo Fish Company, has been my guide and friend since the very beginning in Chile. His company produces frozen fillets, canned and smoked salmon and trout. Most smoked salmon coming out of Chile is prepared with the cold smoked system with the smoke coming from wood chips. It’s a pure process in the sense that no artificial colorings or flavorings are added to the salmon, just natural smoke salt and sometimes sugar. Much of the salmon both processed and fresh we buy in American supermarkets, or the salmon we see in sushi bars, are Chilean products and come straight form these OU certified companies.

The price of salmon has been high of late due to a virus that wiped out ninety percent of the baby Atlantic salmon, similar to what happened in Norway a few years ago, but this has been almost completely eradicated and prices are starting to stabilize.
Chile’s government is extremely understanding and helpful to its companies, providing incentives which helps them set up new or upgrade existing plants to be able to meet HAACP ISO and kosher standards. ProChile is the government’s export bureau, with offices in many countries. In New York, its office is in the Chilean consulate right across the street from the UN.

Daniel Martinez, ProChile’s representative in New York, went with the OU to Kosherfest, and as the representative of many food companies in Chile has decided to set up a Chile booth for the 2011 show.

ProChile will promote many new niche areas like organic products and different oils, teas, natural and artificial colorings and fish products, that will open up even more possibilities for Chilean companies who have not yet exported or for companies who want to expand their export possibilities and range.

The mix of natural beauty, natural resources and Chile’s determination to continue growing as a South American leader in quality food production and exports, makes Chile a unique and proud country to live in, to do business with, and as The New York Times reported, the number one country to visit in 2011.

Rabbi Shoshan Ghoori serves as OU Kosher rabbinic field representative throughout South America. He was born in New York to a distinguished rabbinic family. He studied in Israeli yeshivas, including Beit Meir and Torat Moshe, and received rabbinical ordination from the renowned Beth Medrash Govoha, In Lakewood, NJ. Rabbi Ghoori moved to Chile in 1991 to further his studies at Kolel Avreichim de Chile and has since been actively involved in creating a vibrant Orthodox Jewish community through establishing both the Aish Torah of Chile and the first Sephardic congregation in Chile for Jews of Mediterranean and North African descent.

In addition, he was instrumental in creating the Spanish translation of the ArtScroll Siddur (prayer book) which has sold tens of thousands of copies. Rabbi Ghoori established the Kosher Chile organization as well as latinkosher.co. His exciting feature on OU certification in Peru appeared in the BTUS Spring 2010 issue.

According to most ornithologists the chicken is the domesticated form of the jungle fowl. There is some disagreement in the scientific community as to which species of jungle fowl were used to develop the domestic chicken. The dominant view is that the red jungle fowl (Gallus Gallus) was the primary genetic donor; however, some have argued that the green jungle fowl (Gallus Varius), the grey jungle fowl (Gallus Sonneratii) and perhaps some now extinct species, also contributed to the development of the domestic chicken. All of the known species of jungle fowl are native to the Far East, and the domestic chicken is thought to have first been raised on the Indian subcontinent.
Although the Far East, was thousands of miles from Israel, the two civilizations did have contact with each other. While classical biblical trade routes were not known to reach the Far East, there were times of peace and prosperity when extensive expeditions were launched by the Judean kings. Biblical Israel extends from the Mediterranean to the Gulf of Eilat. From the port of Eilat, Judean kings were able to launch naval expeditions via the Indian Ocean. The first successful expedition to the Far East was launched by King Solomon in the early years of the First Temple (Kings I: Ch. 10 v. 22; Chronicles II: Ch. 9 v. 21).

There were a number of failed attempts by other Judean kings (Kings I: Ch. 22 v. 49). The attempts by the Judean kings relied on the ship building skills of the Phoenicians (Chronicles II: Ch. 8 v. 18) and the Phoenician cities which bordered biblical Israel did successfully launch expeditions to the Far East without the participation of the Jews (Ezekiel Ch. 27 v. 15). As a result of these expeditions, many exotic items were imported into biblical lands from the Far East.

Along with the spices and woods, a menagerie of animals were brought back to the biblical lands. They include monkeys, elephants and peacocks, but no chickens. In fact the biblical word for peacock, tuki, is borrowed from ancient Tamil, who at that time dominated large areas of the Indian subcontinent. The first chickens were imported into Israel during the Mishnaic period, at the time of the Second Temple, almost one thousand years after the initial expeditions of King Solomon’s navy. It is unclear if the chickens were imported by Jews emigrating from Babylonia or by the armies of Alexander the Great returning from the conquests in the Far East. In any case, the chicken was immensely popular in Israel, as it was in the far reaches of the Greek and Roman empires.

In the biblical times, all domestic animals, pigeons, doves and numerous birds were used in the services of the Tabernacle and the Holy Temple which stood in Jerusalem. However, the chicken was not used in the Tabernacle nor in the services of the Holy Temple of Jerusalem. Quite to the contrary, its habit of digging through the trash heaps and removing remnants of food could have presented a unique problem for the biblical Israelites.

In the time of the first Temple, ritual purity was strictly adhered to. Not only was the chicken not used in the Temple, but its actions could cause ritual impurity which would prevent a person from being allowed to ascend the steps of the Temple or enter through its gate. Persons could become impure if they came into contact with dead animals or insects. Mice, rats, and roaches no doubt foraged in the garbage heaps of biblical Israel. Yet, as long as people avoided these garbage heaps, they would not accidentally come in contact with the impure creatures.

However, the chicken, because of its habit of scratching the earth, eating insects and such would likely go to the biblical garbage heaps and in course of scratching for food, would find these ritually impure animals and insects. They would then run with these animals and insects in their mouth to eat them in privacy. This action would cause the impurity of the garbage heaps to spread. People who dedicated their lives to maintaining a standard of ritual purity would find themselves barred from the steps of the Holy Temple.

In the Second Temple period, there was indeed legislation passed to limit the raising of chickens for this reason. However, for much of the Second Temple period there was too much foreign interference to really bar the chicken completely, as by that time, the chicken had become one of the most popular domesticated birds in that part of the Middle East.

While the chicken’s economic usefulness is indisputable, aesthetically it is not as impressive as the monkey, peacock and elephant. If the biblical expeditions to the Far East did return with the chicken, their economic potential was never explored because of the danger which they posed to the general population, which was trying to preserve their ritual purity. With the destruction of the Second Temple, ritual purity has become almost impossible. As such, the chicken is raised throughout modern day Israel and is certified kosher by all major kashrut agencies, including the Orthodox Union.

Now, in our times, the chicken has become a staple of the Jewish diet, serving as a favorite food for Sabbath and Festival meals. Kosher food stores offer their chicken specials (barbeque and fried), which are snapped up by customers. Thousands of years after the domestication of the chicken, it is a feather in a chef’s cap to come up with a new Sabbath recipe using our favorite fowl.

Rabbi Chaim Loike, the OU’s bird specialist, serves as OU Kosher rabbinic coordinator servicing egg, spice and chemical companies. His fascinating BTUS features on the pigeon, partridge, peacock, duck, Aracouna chickens, birds of the Bible and flamingo are always big hits with BTUS readers. Rabbi Loike frequently visits with schools and adult groups as part of OU Kosher’s educational outreach, teaching about “Kosher Birds: Who Are They.”

We have all heard of the dangers associated with artificial colors. With many artificial colors having been found to be carcinogenic, one certainly understands that consumers would prefer not to see “artificial colors” listed on the ingredient panel, and industry is proud to prominently display a “No Artificial Colors” disclaimer to win over the health conscious consumer. This has helped spur demand for cochineal extract and carmine (a more purified form of cochineal extract). These dyes are made from carminic acid which is extracted from the cochineal scale insect and are therefore natural products.

Although the cochineal is native to South America, the process of creating dyes from insects has also been known to the “Old World” for thousands of years. The Old World kermes (kermes vermilio) which inhabits the Mediterranean basin was used to make a red dye in ancient Egypt and is one of the oldest known organic pigments. The Bible uses the words Tolaat Shani to refer to the scarlet threads sown into the coverings of the Tabernacle and the vestments of the priests. The Hebrew word Tolaat can also mean worm or insect. This has led some Biblical scholars to surmise that these red threads were dyed with an extract from kermes vermilio. Whether this is true or not, we certainly admire these bright dyes. However, since these dyes are extracts of insects they are not kosher. Even foods that are colored with carmine are not kosher.

Until recently, FDA labeling guidelines have allowed these dyes to be listed as “natural red” or even just plain “natural coloring.” However, for a small percentage of consumers for whom carmine can trigger a severe allergic reaction this anonymity has been dangerous. Therefore, effective January 5, 2011 new FDA guidelines require declaration by name on the label of all foods and cosmetics that contain these color additives. As a result of the new guidelines some manufacturers, who would rather not list carmine on their labels, have opted to reformulate their products.

An unintended consequence of the new legislation is a windfall for the kosher consumer. Some products which were unable to be certified kosher because they had always contained carmine have now been reformulated and may be eligible for kosher certification. If you have any questions as to whether this might apply to any of your products, please consult your rabbinic coordinator, who can best advise you as to the feasibility of having your products certified.

Rabbi Eli Gersten serves as OU rabbinic coordinator – recorder of OU policy. In that important capacity, he works closely with OU’s senior rabbinic team that reviews and formulates OU Kosher policy. A frequent contributor to BTUS, his “Dream Team” appeared in the Winter 2010/2011 issue.

Dear Rabbi:

Our plant processes and cans fruits and vegetables. The raw fruits and vegetables are of course all kosher. Why would I need to receive OU kosher certification; wouldn’t everyone know that my products are kosher? Can you explain what would be involved in attaining kosher certification for my plant?

Answer by Rabbi Leonard Steinberg

Dear ________________:

Canneries present several concerns regarding the kosher status of their products. The first concern is the product itself. Are all ingredients kosher including the additives that may go into a fruit or vegetable? Next we are concerned with what else may be produced on the same equipment. Very often a plant that cans fruit or vegetables in season will can soups or meats in off-season. This can compromise the equipment so that anything produced on it will not be kosher. Another issue is shared steam systems where the condensate returned from a non-kosher product can be used in cooking a kosher product, which would render the product non-kosher. Some types of products also require rabbinic participation in their cooking in order to be considered kosher.

Kosher consumers will look for a reliable certification on any canned product because that tells them that all issues have been addressed and the product is indeed kosher. Without the certification the consumer must be wary that one of the above issues has compromised the product.

When you apply for certification, the OU will arrange for an initial inspection by one of our expert field representatives. The inspection will cover the ingredients and production processes. The OU field representative will file a report with the OU Kosher office taking into account all pertinent kosher issues. If there are any problems the OU office will work with you to find a solution to the problem. After resolution of all issues and approval of all ingredients, the OU certification contract outlining your kosher program will be written and once signed, your product will be OU certified.

Rabbi Leonard Steinberg is an Orthodox Union rabbinic coordinator handling new applications in the foodservice and food transportation fields. He also manages university kosher meal programs.

Cross and Peters company was founded in Detroit on August 1, 1930. The company was named after the founders’ first names, Cross and Peter. Both set goals to make a better potato chip, hence the brand name, Better Made Potato Chips. In 1934, the company was incorporated by the founders, the late Peter Cipriano and the late Cross Moceri.

Better Made became not only a brand name but a way of doing business. Even in the early days of the company, only the best ingredients and methods were used. At first, production was simple. Burlap-bagged select potatoes were cooked in the best oil available, weighed, and hand packed into crude greaseless bags. Distribution was chiefly through the company’s own store outlets, which later grew into small delivery routes.

Today, however, Better Made uses over 50 million pounds of choice potatoes every year and the entire process is a little more complex. The potatoes are purchased in bulk (45,000 to 85,000 pounds per truck load) and unloaded from semi-trailers which are raised by a hydraulic lift. The potatoes are then transported by conveyors to storage bins. When needed, the potatoes are automatically conveyed to the fryers where they are washed, peeled, sliced, and inspected. Next, the potato slices are conveyed to high-temperature controlled cookers, where only 100 percent cottonseed oil is used. The cooked chips are then lightly salted and automatically advanced by an overhead vibrating conveyor system to automatic packaging machines that weigh, form, fill, and seal the finished bags. Better Made’s Original Potato Chips use all natural resources and are untouched by human hands from the time the potatoes leave the farm until you bring the crunchy chips to your mouth.

Through the years Better Made has expanded its production to include Potato Sticks and Air-Popped and Kettle-Popped Popcorns. Also the company’s sales force has evolved into over 175 route sales people servicing over 10,000 customers throughout most of Michigan, Toledo, OH and Chicago.

All of Better Made’s potato chip and potato stick products are certified kosher by the Orthodox Union. Better Made chose OU certification because it is the best known and most widely accepted kosher certification in the world. In addition, many consumers consider OU certified products as having better quality than products without the certification. From a marketing perspective, having the OU symbol on your package adds another layer of credibility to your products. Currently, Better Made is working on obtaining OU certification for its popcorn items.

Rabbi Aharon Brun-Kestler is Orthodox Union rabbinic coordinator for Better Made.

One of the complex pieces of equipment used in the food industry today is the agglomerator. This machine is unique because of its high level of versatility, allowing for its many and varied functions. Through the application of dry heat and liquid spray, the agglomerator will effect physical and chemical changes to the texture of the product. The agglomeration process helps to produce a wide range of products: From medicinal herbs to dairy drink mixes, among the kosher products, and chondroitin and glucosamine, among the non-kosher items.
As with all machinery used in the kosher industry, the mashgiach needs to understand both its technical make-up and its processes, to be able to determine its kosherization needs. The agglomerator is comprised of a bottom chamber used for the inlet hot air to enter the agglomerator. This bottom area is covered by a screen used to disperse the hot air evenly to the upper chamber. Above the bottom area, in the upper chamber, is the product bowl. The product is held on a thin mesh screen which sits on a stainless steel screen held up by stainless steel beams. Above the bowl is an open area where liquid is sprayed, through atomizing nozzles, into the agglomerator and onto the product. Even further above that area is the bag house of filters which hold back the product from being pulled out with the hot air exhaust. The hot air is produced by either a heat exchanger or by a direct fire unit, which heats the air, and this air is then introduced into the bottom chamber.

The hot air is pulled through the product by a vacuum that pulls the air out on top. As the hot air goes through the bowl that contains the product, the product rises; a process called fluidizing, by the thrust of the upward movement of the hot air and is sprayed with the liquid that is needed for the agglomeration of the product. As the hot air moves through the upper chamber, it is also causes the evaporation of the excess liquid. The ability for the temperature and humidity to be at variant levels simultaneously in each of its sections is perhaps the most dominant feature of the agglomerator. The chemical make-up of source product and the desired outcome in new product will determine the temperature maintained on its many surfaces at any given time.

The mashgiach will be challenged to identify the presence of the following features in each product:
• The temperature of the hot air;
• The CFM (cubic feet per minute) of air flow;
• The rate that the liquid is sprayed in;
• The rate of evaporation which can be adjusted by the temperature of the hot air or the CFM of air flow and spray rate;
• The various different liquids that can be used to affect the agglomeration process.

The inlet temperature can range typically from 110°F – 250°F from one product to another, and the internal product temperature can range typically from 85°F – 150°F. In the kosherization process, it is standard procedure to either fill the equipment with boiling water or apply dry heat of 500°F -1000°F; to do so in an agglomerator, would be to destroy it.

As mentioned, agglomerators can be used for a variety of products. As long as it is used exclusively for kosher pareve products, or exclusively for kosher dairy products, maintaining the kosher program is rather easy. For many years, Powder Processors, an OU certified agglomeration facility in Ogden, Utah, maintained an agglomerator exclusively for kosher pareve products. Maintaining the kosher program was rather simple. However, when the opportunity arose to produce a kosher dairy product on the pareve agglomerator, the challenge began.

Serious questions needed to be answered. Which areas of the agglomerator get hot enough to the point where kosherization would be required? What would be the most practical way to accomplish the kosherization? Could it be done at all? Complications integral to the uniqueness of the agglomeration process arose. Indeed agglomeration facilities are not equipped to boil an abundance of water, nor do they have steam generators accessible. We were stymied by its limitations; but, not for long. Working within the premise, “Were we able to kosherize the equipment, how should we?” the dedicated team at Powder Processors worked out the following solution:
As is the process for the kosherization of most equipment, the first step was to determine the temperature at which each section of the agglomerator is used. To do this, Powder Processors decided to attach Temperature Indicating Labels to all of the areas that may get hot during production. Obviously, the bottom mesh screen upon which the product sits would get hot, since the heat is directly below it. Thus, Powder Processors decided to purchase a new mesh screen and have dedicated parve and dairy mesh screens.
Next, it would be important to ascertain if the areas above this mesh screen get hot. If the areas above the mesh screen do not get hot during the dairy production, no further kosherization would be required beyond replacing the mesh screen. If the areas above the mesh screen do get hot, kosherization would be required. Powder Processors suggested a rather simple solution. They would bring in a burner capable of boiling a large pot (new) with 10 gallons of water. The agglomerator would be preheated to 212°F, and the boiling water would be pumped into the agglomerator and sprayed through the spray nozzles.

By turning the spray nozzles upwards, dispersing boiling water throughout the agglomerator, the spray of boiling water would hit the hot upper walls and the stream flow would run down. Our objective of accessing all heated surfaces which come into contact with hot product through the use of boiling hot water, would be accomplished.

However, a new problem came to the fore at this point in the process. During the spraying stage, a substantial amount of heat is lost, due to evaporation. Once again, a simple solution was found. After the hot water was sprayed in, the agglomerator would be reheated, thereby causing the water that was saturating the walls to boil. The agglomerator would be thoroughly and effectively kosherized. Replacing or washing the bag house or filters to remove any residual product would conclude the process.

Rabbi Yisroel E. Rosskam was born in Brooklyn, NY. He attended Yeshiva Torah Vodaath and Mirrer Yeshiva, and then pursued advanced studies at the famed Beth Medrash Govoha, Lakewood, NJ. For the next five years Rabbi Rosskam continued his advanced studies in Jewish law, concentrating on all areas of kashrut, culminating in his receiving rabbinical ordination. In 1990 he was selected to join the newly established kollel in Denver, CO, where he was also introduced to the kosher certification field.

In 1994, Rabbi Rosskam was appointed as rabbinic field representative by the Scroll K agency. Representing the only kashrut agency within a 600 mile radius, he was also frequently asked to perform inspections on behalf of OU Kosher.

During his continued extensive work in the kosher food industry, Rabbi Rosskam interacted with many of the OU’s rabbinic coordinators, as well as rabbinic field representatives. In 2006, he was appointed Rabbinical Administrator of the Scroll K /Vaad Hakashrus of Denver. He travels throughout the Rocky Mountain Region and beyond inspecting tens of OU certified companies. In his free time you can find him deep into continued study of the Talmud or simply enjoying his family.

In its continuing initiative to establish uniform standards for kosher certification, the Orthodox Union, the world’s largest and most respected certification agency, today announced the publication of the third in a series of manuals for different industries, this time, fish. It follows the publication of manuals for the kosher oil and baking industries, both of which now are in their second printings.

The concept of the manuals was conceived by Dr. Simcha Katz, who was then Chairman of the OU Kashrut Commission and is now President of the Orthodox Union.

The “OU Manual for the Fish Industry,” like its predecessors which were published over the past year, is intended for kashrut professionals not only at the Orthodox Union, but in other kosher agencies (including vaadim), and for rabbis who provide certification. Laymen wanting to explore the intricacies of kosher law will be fascinated as well.

The second printing of the first two manuals indicates how widely used they have become in the world of kashrut. The manuals are another in a series of departmental initiatives that make OU Kosher a major force in kashrut education as well as in certification.

The 78-page fish industry manual, printed in full color with many illustrations, was written by Rabbi Chaim Goldberg, who for many years has traveled the world as Rabbinic Coordinator for OU fish companies. Rabbi Goldberg, who has lectured extensively on fish supervision, and is one of the experts OU Kosher features in its various ASK OU programs at synagogues and yeshivot across a range of Orthodox communities, shares his knowledge and expertise in the manual on a wide range of topics related to fish production.

Like its predecessors, the manual focuses on three important areas of concern for its specific industry – technology; practical kashrut concerns and the methodology of supervision; and halachic rulings of the OU poskim, Rav Hershel Schachter of Yeshiva University, and Rav Yisroel Belsky of Yeshiva Torah Vodaath.

“The work is very significant on several levels,” explained Rabbi Menachem Genack, CEO of OU Kosher. “It’s important to know that each industry has its own requirements and specifications; each of these manuals represents the standards for its industry and what a mashgiach has to be aware of. They enhance the departmental goal of kosher education. And in terms of our corporate culture, they provide transparent standards to be met.”

Rabbi Goldberg’s text was read by Rabbis Moshe Zywica, Chananel Herbsman and Donneal Epstein, OU Rabbinic Coordinators with a background in the fish industry; Rabbi Zywica coordinated production. The manual was prepared under the general supervision of Rabbi Genack; Rabbi Moshe Elefant, COO of OU Kosher; and Rabbi Yaaakov Luban, Executive Rabbinic Coordinator.

Chapters include: General Issues, including level of supervision; identifying a kosher fish; by-catch (including sharks); other fish in the plant; sealing product; and infestation.

There are sections on tuna, salmon, canned sardines and herring; smoked fish; pickled herring; fish oil (such as Omega 3); purchasing fish in a non-kosher fish store; fish roe (eggs); and canning, pickling and curing. About half of the manual is devoted to halachic source material, in both Hebrew and English.

Rabbi Genack declared, “This new manual will be a great addition to sources explaining Jewish law for our times. The halachic guidelines of Rabbis Belsky and Schachter, our poskim, will certainly make an extraordinary resource for the kosher world. Only the OU, with its knowledge and emphasis on education, could have done it.”

Next manual in the series will be food service (hotels, catering halls and the like). It is now in the writing stage.

To obtain copies of the fish manual, contact Rabbi Chaim Goldberg at or call 212.613.8340.

May 2011

By Rabbi Chaim Goldberg

OU Fish Expert

To submit questions for future columns, please send them to , or call the Kosher Consumer Hotline, at 212-613-8241.

“Nothing Fishy About OU Fish Standards”

Q: My local fish store does not have kosher supervision and sells mostly fish with the skin removed already. The names of the fish are kosher sounding. Is there any problem with me buying fish from this source?

A: It is forbidden to purchase fish without skin, unless the skin was removed under kosher supervision. The reason for this requirement is that when one removes the skin of a fish, it is impossible to know what species it is. The name on the label is meaningless, because of an issue known in industry as “species substitution”. This is when an unscrupulous seller (or importer, or distributor, etc.) mislabels a cheap product with the name of more expensive specie for financial benefit. Recent news stories have highlighted this practice with regards to a fish called basa or tra. In order to avoid import duties, many have taken to labeling and selling this non-kosher catfish as “grouper.” If someone purchased skinless “grouper”, for example, it is quite possible that what they really bought was a non-kosher fish. In fact, grouper and basa look nothing alike, and one would imagine that the purchasers of this falsely labeled product would immediately realize the folly being perpetrated on them.

One must check the fish he is buying for the presence of scales which can be removed from the fish without ripping the skin (all such fish have fins, so there is no need to check). If the fish has no scales, but one can recognize it by looking at the skin, this is permitted as a valid form of identification as well.

Q: I heard that some people bring a knife from home to the fish store, because the one they use in the store might have residue from non-kosher fish on it. Is this true, and what should I do if I don’t have a knife to bring?

A: Yes, there is a concern that the non-certified store uses their knives on non-kosher fish (even when they claim to have a “kosher” knife only used on kosher fish). You can bring a knife from home to avoid this concern, but there is another option: you could have the store wash their knife and check to make sure it is truly clean (and not just “sort of rinsed”). The board the fish is cut on must be properly washed as well, or covered with craft paper, to protect the kosher order from getting compromised by residue left on the board from a previous, non-kosher, order.

Q: What about salmon? Is it true that the OU endorses buying salmon without skin and without a hashgacha?

A: Yes, the OU has researched various questions which have been presented over the years about the kashrut of salmon, and we still endorse the idea of buying skinless salmon. So long as the consumer is familiar with what salmon is supposed to look like, we are not concerned that another fish will be substituted for salmon which is not kosher. There are other fish which look very similar to salmon (some types of trout, arctic charr, etc.), but they are all kosher. We are not aware of any non-kosher fish which looks like salmon, and OU policy assumes that the red color is considered an acceptable indentifying mark for kosher. As such, the OU allows for salmon to be purchased without skin.

Q: What about the knives used in salmon processing plants, and how does that differ from the obligation to bring a knife to my own local (non-certified) fish store?

A: The factories which produce both wild and farmed salmon produce copious amount of fish every day, and even if there was a non-kosher product cut with the same knife, the non-kosher residue on the knife would be wiped off on the first few pieces of fish cut with that knife. Those fish would be mixed in with thousands (or tens of thousands) of other salmon, which would be perfectly clean of residue, and become nullified (batul). The Shulchan Aruch (YD 96:4) rules in the case of lemonade and salted fish that all of the product is permitted, despite the non-kosher knives involved. The Rama explains this is due to the large amount of product cut with the same knife.

In the case of the local fish store, the seller likely does not cut such large amounts of the same product at a time. One needs to be concerned that the same knife is used for both kosher and non-kosher (or skinless) fish, and therefore needs the knife (and cutting board) to be kosher. If one does not bring his own knife and board, he may ask the store to wash theirs, and confirm they are clean before the store cuts up the kosher order. If one forgot to check the cleanliness of the store’s knife and board, or if one is afraid they were not properly cleaned, all is not lost! Simply wash the fish off, and scrape the surface of the fish with the sharp side of a knife to remove the residue which might remain on the fish, and enjoy!

Blackwater Distilling™, Inc.’s flagship spirit, Sloop Betty Vodka, a wheat and sugar cane-based craft product, is now certified kosher by the Orthodox Union, the world’s largest and most respected kosher certification agency.

Part of an elite group of just 200 craft distilleries in the entire country, Blackwater Distilling is Maryland’s first federally and state-licensed beverage alcohol distillery in more than three decades. The initial distribution area for its spirits covers Maryland, Delaware and the District of Columbia.

Christopher Cook, CEO of Blackwater Distilling, related that, “In 2005, after coming across an archive of long-forgotten spirits, my brother, Jon, and I have made it our passion to handcraft spirits made from Maryland-sourced and other select ingredients. Having the OU kosher symbol on our product from its first day on the market was a priority for us. This certification means we’ve gone the extra mile to guarantee premium quality standards. It ensures that the process by which Sloop Betty is handcrafted is as transparent as the vodka.”

Blackwater Distilling’s COO, Jon Cook, who developed the company’s production and quality assurance process, said, “Over the past five years, we’ve perfected the recipe for a smooth and balanced wheat and sugar cane-based vodka.” “We use exceptional raw sources of wheat and sugar cane to craft Sloop Betty because that combination yields the cleanest, balanced spirit of the highest quality. Our proprietary process weeds out undesirable elements, such as burn from the wheat and excess sweetness from the cane.”

Superior taste is just one factor that distinguishes Sloop Betty. Maintaining the integrity of the land from which products are crafted is a cornerstone of Blackwater Distilling’s values. Dubbed the “Everglades of the North,” the Blackwater National Wildlife Refuge that is the distilling company’s namesake will receive a percentage of proceeds through the organization Friends of Blackwater National Wildlife Refuge.

Rabbi Eliyahu Safran, OU Kosher’s Vice President, Communications and Marketing, was gratified to “welcome Blackwater Distilling to the ever growing list of high class vodka and liquor products that continue to gain OU certification in recent years.”
About Blackwater Distilling™

Based on Maryland’s Eastern Shore, Blackwater Distilling™, Inc. handcrafts super-premium spirits, such as its flagship product, Sloop Betty vodka. Made of the finest ingredients, Sloop Betty is best served over ice or in a glass neat. Any way she’s poured, we encourage adults to savor Sloop Betty and enjoy our products responsibly

(May 5, 2011) The Orthodox Union Kosher Division today announced that eight students coast-to-coast have been named winners of the 2011 OU Kosher Essay Contest for grades 7-12.

The winners are:

• Talia Weisberg, New York, NY—Manhattan High School for Girls, Grade 10;
FIRST PLACE WINNER
• Uriel Cohen, Mercer Island, WA—Mercer Island High School, Grade 11
• Yoni Rabinovitch, Denver, CO—Yeshivat Sha’arei DAT High School, Grade 9
• Samuel J. Maizlech , Pittsburgh, PA—Taylor Allderdice High School, Grade 10
• Dalia Benscher, Brooklyn, NY—Manhattan High School for Girls, Grade 11;
• Golda Abramson Pritchard, Denver, CO—Yeshivat Sha’arei Torah DAT High School, Grade 9
• Sabrina Cohen, Beverly Hills, CA—Harkham Hillel Hebrew Academy, Grade 8
• Jack Winkler, Woodmere, NY—HAFTR Middle School, Grade 7

In addition, Chani Mehlman, a student in Yeshiva of Greater Washington, Silver Spring, MD, Grade 12 , was recognized for her production of a DVD entitled “Meat Mysteries Revealed.”

The essay contest is one aspect of OU Kosher’s educational outreach to schools, which includes visits by OU Kosher rabbis to yeshivot and day schools across the country (OU Kosher Coming), as well as the growing collection of over 170 Kosher Tidbits posted on OU Radio, http://www.ouradio.org. OU Kosher’s series of six educational DVDs have been integrated into the study of Jewish law and practice in many yeshivas and schools throughout the world.

The winning essays were chosen from the hundreds of submissions that were received from California, Connecticut, Illinois, Louisiana, Maryland, New Jersey, New York, Rhode Island, Virginia, and Washington State.  There were so many quality submissions, according to Rabbi Dr. Eliyahu Safran, Vice President of Marketing and Communications of OU Kosher, who coordinated the contest, that the number of prize winners was raised to eight.

All winners will receive $50 gift certificates from Eichlers.com, a leading Judaica website. The winning essays will be posted on http://www.oukosher.org.

“The essay contest was devised to give students an opportunity to think deeply about how keeping kosher affects their lives and serves as a core of Jewish living. Many of the essays were inspirational for those of us who read and evaluated them. It was gratifying to have OU Kosher motivate hundreds of students to think in sophisticated terms about what and how they eat,” declared Rabbi Safran.

In an email sent to all the contestants on April 11, Rabbi Safran wrote, “We were proud to receive your essay, and even prouder that you took the time and made the effort to participate. We very much hope that the experience of researching and writing the essay about kashrut, one of the foundations of Judaism, was meaningful for you. If you have time, you may want to visit http://www.oukosher.org where you will be enlightened about many facets of kashrut.”

Suggested topics included: “How Does Eating Kosher Enhance Your Jewish Identity?” “What Does the Kosher Symbol on the Label Mean to Me?” “Keeping Kosher: Why Can’t we Just Read the Ingredients?”and “How Someone Stranded in Montana Can Eat While Keeping Kosher.”

Judges included OU Kosher rabbinic coordinators Rabbis David Bistricer, Eliyahu W. Ferrell, Chaim Goldberg and Chaim Loike, as well as Rabbi Safran.

“As I was reading the essays I could not help but be impressed by the sincerity and eloquence of our youth,” declared Rabbi Ferrell.  Rabbi Bistricer, another of the judges, concurred. “It was inspiring to read essays from middle and high school students, who all showed a deep connection to kosher and their Jewish identity.”

In a note to Rebbetzin Ruthy Assaf, principal of first place winner Talia Weisberg at Manhattan High School for Girls, Rabbi Safran wrote, “It was unanimously agreed by all the judges that Talia’s essay was undoubtedly the finest and most mature piece submitted from among the hundreds of beautiful essays received. “

Samuel Maizlech, of Pittsburgh, summed it up this way: “So eating kosher enhances my identity in ways I am not aware of but also in ways that clearly help make me a stronger and more faithful Jew.” Dalia Benscher concluded her winning essay writing: “So you see, kosher is not just a food style, but a life style.”

First Place WinnerKashrut - A Manifestation of the Jewish IdentityTalia Weisberg, NY - Manhattan High School for Girls, Grade 10

How Does Keeping Kosher Enhance Your Jewish Identity - Jack Winkler, Woodmere, NY - HAFTR Middle School, Grade 7

O.U. Kosher—For Our Own Good - Sabrina Cohen, Beverly Hills, CA - Harkham Hillel Hebrew Academy, Grade 8

Mississippi to Denver: A Kosher Journey to Jewish People - Golda Abramson-Pritchard, Denver, CO - Yeshivat Sha’arei DAT High School, Grade 9

Kosher Konundrum - Dalia Benscher, Brooklyn, NY - Manhattan High School for Girls, Grade 11

How Does Eating Kosher Enhance Your Jewish Identity? - Samuel J. Maizlech, Pittsburgh, PA - Taylor Allderdice High School, Grade 10

You Can’t Judge a Product By Its Panel - Yoni Rabinovitch, Denver, CO - Yeshivat Sha’arei DAT High School, Grade 9

A Symbol of Integrity by Uriel Cohen, Mercer Island, WA - Mercer Island High School, Grade 11

Beginning March 27 through April 7, the Harry H. Beren ASK OU OUTREACH Kashrus Program visited four varied communities in the New York City metropolitan area. The Sephardic community of Brooklyn was visited on March 27 at Congregation Shaare Zion. The Passaic-Clifton Community Kollel was next on April 3. This was followed by a visit to the predominately Chassidic community of Boro Park at Agudas Yisroel Zichron Moshe on April 6. The final destination was to Lakewood, NJ on April 7 at Rav Shlomo Miller’s Bais Hora’ah Kollel, one of the most prestigious kollelim in North America.

In reflecting on this record amount of visits is such a short time, Rabbi Yosef Grossman, Senior OU Educational Rabbinic Coordinator, who is in charge of the various programs at the OU sponsored by the Harry H. Beren Foundation of Lakewood NJ, said: “We were greeted warmly in all the communities we visited. Not only were many hundreds enriched in kashrus awareness as a result of these programs but the achdus and unity these programs generated was palpable.”

The ASK OU program at Cong. Shaare Zion consisted of a presentation on “Present Kashrus Issues of Fish” by OU fish expert Rabbi Chaim Goldberg. This was followed by a shiur delivered by OU Posek Rabbi Hershel Schachter on “Kitniyot and Passover Issues.” OU Posek Rav Yisroel Belsky gave a shiur on the special requirements of “Bet Yosef Shehita.” The concluding portion of the program consisted of an “ASK the OU Rabbonim” session as the panel of Rav Belsky; Rabbi Menachem Genack, OU Kosher CEO; and Rabbi Moshe Elefant, OU Kosher COO, fielded kashrus questions from the audience.

Rabbis Eli Gersten and Gavriel Price, both Passaic residents, delivered excellent presentations and answered questions on the issue of “Medications for Pesach” at the Passaic-Clifton Community Kollel event.

Kosher wine and grape juice were the main focus of the ASK OU Boro Park program. Representing the OU, wine expert Rabbi Nachum Rabinowitz delivered a PowerPoint presentation on “OU Kosher Wine and Grape Juice.” He was followed by an icon of the kosher wine industry, Mr. Feish Herzog of Royal Wine Corp., the producers of Kedem and many other high quality wines. His subject was “Kedem Wine and Grape Juice.” The evening concluded with another “ASK the OU Rabbonim” panel, again consisting of Rav Belsky, Rabbi Genack and Rabbi Elefant. The main focus of this question and answer session was kashrus issues relating to Pesach.

At Kollel Bais Hora’ah in Lakewood the OU sent two of its experts to discuss various aspects of Hechsher Keilim — the kosherization of vessels. Rabbi Gersten presented the halachic underpinnings of these kashrus laws which the members of the kollel had just completed studying. Rabbi Moshe Perlmutter, one of the OU’s kosherization experts, exhibited equipment used in kosherizations and shared incidents he has experienced in which the mashgiach needs to have expertise to determine that companies are accurately following proper kosherization procedures. The members of the kollel held the two rabbis for more than an hour following their presentations in an impromptu Q & A session.

To illustrate the close feeling of brotherhood felt at the ASK OU programs, Rabbi Grossman related a conversation he had with the Sephardic rabbi of Congregation Shaare Zion, who helped Rabbi Grossman arrange the first-ever Sephardic ASK OU Kashrus program. “As we took leave from each other on the phone right before Purim I said to Rabbi Ben Haim, ‘Purim Sameach,’ as the Sephardim wish each other. He replied to me, the non-Sephardi, ‘A Freilichin Purim to you as well.’ Then Rabbi Ben Haim added, ‘We are in Moshiach times when we find ourselves greeting each other using the greetings the other would use.’ ‘Yes,’ I replied. ‘We are brothers!’”

The thirst for Torah knowledge as Lakewood’s
Kollel Bais Hora’ah’s rabbis
surround Rabbi Eli Gersten in center.

The Pesach holiday is a time where we have an opportunity to reflect on our rich heritage and affirm our commitment to the continuity of our many traditions. The geulah from Mitzrayim was the point in our great history when we were freed from bondage to man, and culminated with our becoming a nation with the subsequent acceptance of the Torah at Har Sinai. What has sustained us and preserved us throughout the millennia? Observance of Torah and mitzvos is replete with many intricate details that require us to be highly meticulous in our performance, in order to properly fulfill what is required by religious law. During Pesach, this notion expresses itself through required measurements of the special foods we eat during the holiday. These basic measurements and their careful observance are very much a part of our heritage. Indeed, the Talmud states that halachic measurements are a part of the unique laws that were given to Moshe Rabeinu at Sinai¹.

The precept of matzah is fundamentally a Torah level mitzvah that requires one to consume minimally a kezais, which amounts to the size of an olive by volume. Although strictly speaking, the Torah level mitzvah of matzah requires one to eat the measurement of a single kezais, there is a rabbinic requirement to consume a total of five kezeisim at different intervals of the seder. The first two portions are eaten together, one associated with the bracha of hamotzi with the other associated with the bracha of al achilas matzah. The third kezais is eaten as part of the traditional korech sandwich from the sage, Hillel, which serves as a reminder of the Beis Hamikdash. The fourth and fifth kezeisim are eaten together at the end of the yom tov meal as part of the Afikoman. The fourth kezais is associated with the korban Pesach and the fifth is a reminder of the matzah eaten with it. Ideally, the required measurement for the additional four kezeisim should be the same as the basic mitzvah of matzah mentioned above. However, since these supplementary four kezeisim are rabbinic requirements, in an extenuating circumstance there is room for leniency to eat less. This will be discussed in somewhat further detail below.

The precise measurement of kezais is a point of dispute. Tosafos²assumes that a kezais is roughly half the size of an egg, whereas the Rambam³writes that the correct measurement is less than a third of an egg. The Rambam bases his position on the requirement that an eruv chatzeiros requires the amount of two seudos, which are collectively the measurement of 6 eggs equivalent that is also the size of 18 grogros⁴. Since a single grogeres is slightly larger than a kezais, the size of a kezais must therefore be somewhat smaller than a third of an egg. However, Tosafos disagrees based on the assumption that one is unable to swallow more than a single egg⁵or two zeisim⁶, at a time. Based on these two assumptions it would therefore appear that a kezais is approximately the size equivalent of half of an egg. The Shulchan Aruch⁷cites the opinion of Tosafos; however, Mishneh Berurah⁸ postulates that in the case of one who is sick, infirm, or cases involving mitzvos of a rabbinic nature, it is possible to rely on the position of the Rambam in an extenuating circumstance.

There is an additional dispute amongst later authorities whether the actual size of an egg is considerably smaller nowadays since the time of the Talmud, and whether consequently it is necessary to double the measurements in practice. This was the opinion of Rav Yechezkel Landau⁹, Chasam Sofer¹⁰, Chazon Ish¹¹, Rav Moshe Feinstein¹², and Steipler Gaon¹³. However, the Chasam Sofer does acknowledge that this is a chumra (stringency) and strictly speaking one may still fulfill halachic requirements by following measurements based on the size of a kezais in the place where they live. This is also quoted in the name of Rav Chaim Volozhiner¹⁴ and appears to be the position of Shach¹⁵ , Chazon Ish¹⁶, Rav Moshe Feinstein zt”l¹⁷, and Steipler Gaon¹⁸. Mishneh Berura¹⁹ assumes that one should be stringent in accordance with these opinions for mitzvos of a Torah nature, whereas one can still be lenient in this regard with certain cases involving rabbinic ordinances.

The amounts of kezais or kebeitzah are traditionally measured in terms of volume, or water displacement from a full receptacle²⁰. The actual size suggested for a kezais varies amongst contemporary halachic authorities. The recommended measurements for the Torah level mitzvah of matzah are at least approximately 26 cubic centimeters according to Rav Chaim Noeh²¹, 43.2 cubic centimeters according to Rav Moshe Feinstein²², and 50 cubic centimeters according to Chazon Ish²³.

It should be noted that although there are many guides that make practical recommendations as to how much matzo one must consume. However, matzos can vary in length and thickness. Therefore, these amounts should be viewed only as general approximations and one should ensure that they consume enough matzo to fulfill the basic mitzvah. For that reason, it is especially important that a Rov is consulted when minimizing the amount of matzo for someone who is ill or infirm.

Nowadays, with the absence of the Beis Hamikdash, the korban Pesach is not brought and its interdependent sister mitzvah, marror, therefore is not a Torah level precept but is currently rather a rabbinic ordinance. This is because Chazal mandated that one must still eat the traditional bitter herb independently. Therefore, while the minimal amount of marror one is required to consume at the seder is also a kezais, there are some further variances amongst halachic authorities as far as how this measurement should be calculated. The minimal size given by Rav Chaim Noeh is approximately 26 cubic centimeters , which can be limited to just a single, large leaf of romaine lettuce. Medium or small leaves of romaine lettuce will respectively amount to approximately three fifths or one fifth of the required amount. Large romaine stalks are approximately half a kezais, while small romaine stalks are roughly one quarter’s worth. A single endive is between one half to one quarter of the required amount, depending upon whether the leaf is large, medium, or small . According to this opinion, just under a filled one ounce shot glass of ground horseradish will also constitute a kezais. The measurement according to Rav Moshe Feinstein zt”l is approximately 32 cubic centimeters and 33.3 cubic centimeters according to Chazon Ish.

The requirement of drinking four cups of wine is also rabbinic in nature and the minimal measurement required for the four cups is a rivi’is for each cup. There are variances amongst contemporary halachic authorities as far as how this measurement should be calculated as well. The minimal size recommended by Rav Chaim Noeh is approximately 3 ounces , whereas 3.3 fluid ounces is the proper amount according to Rabbi Moshe Feinstein , and 5.3 fluid ounces according to Chazon Ish . It should also be noted that if one’s cup holds greater than a rivi’is, one should try to drink the entire cup or at least most of it .

Notes:

¹ Eruvin 4a

² Eruvin 80b

³ Hilchos Eruvin 1:9

⁴ Eruvin 83a

⁵ Yoma 80b

⁶ Kerisus 14a

⁷ Orach Chaim 486

⁸ 486:1

⁹ Tzlach Pesachim 116a

¹⁰ Shut Chasam Sofer O.C. 127

¹¹ Kuntres Hashiurim 39:5, 17

¹² Igros Moshe O.C. 1:136

¹³ Shiurin shel Torah, p. 71

¹⁴ Shaarei Rachamim, minhagei HaGr”a 165, minhagei HaGrach 51

¹⁵ Y.D. 44:12

¹⁶ Kuntres Hashiurim 39:6

¹⁷ Ibid 12

¹⁸ Shiurin shel Torah, p. 71

¹⁹ Ibid 8

²⁰ However, see Chazon Ish Kuntres Hashiurim 39:17

²¹ Shiurei Torah p. 191, 193. However, 28.8 cubic centimeters is quoted as preferable. This measurement does not follow the stringency of the Tzlach. Rav Yosef Eliyahu Henkin zt’l in Teshuvos Ibra p. 45 writes that approximately half a machine matzah should meet this requirement.

²² Kol Dodi, p. 60. This assumes that largest measurement for the water displacement of an average egg is 3 fluid ounces and a kezais should therefore be half, or 1.5 fluid ounces. Since there are 28.8 cubic centimeters in a fluid ounce, the recommended amount for the mitzvah deoraisa is (28.8 × 1.5=) 43.2 cubic centimeters. This is measured at approximately a sheet of matzo that is 7” by 6.25”.

²³ Shiurin shel Torah, pp. 65, 66. There are conflicting amounts quoted as to how much matzo fulfills this opinion. Shiurin shel Torah p. 66 quotes that the Chazon Ish personally assessed half a machine matzo as sufficient, whereas the Steipler Gaon suggests that two thirds of a machine matzo may actually be necessary to meet this amount. Moreover, there are contemporary seforim on halachic measurements suggesting that perhaps even more than two thirds of machine matzo would be necessary to satisfy the Chazon Ish’s opnion.

Beginning today, any Smiley Cookie ordered through http://www.SmileyCookie.com will be OU Kosher certified, according to Adam Golomb, director, e-Commerce, http://www.SmileyCookie.com.

The fresh-baked, hand-iced gourmet cookies received kosher certification from the Orthodox Union. Smiley Cookies are baked and packed at a state-of-the-art 40,000-square-foot kosher bakery and distribution center, where they are manufactured under the supervision of the OU. The entire suite of Smiley Cookies ordered through http://www.SmileyCookie.com is certified kosher dairy, or OU-D.

Smileycookie.com sought OU certification because it’s the world’s largest and most respected kosher certification agency and symbol. “As the SmileyCookie.com brand continues to grow, we know it is important to many of our customers that we subscribe to rigorous OU standards,” said Golomb. “Now, even more people can enjoy the delicious decadence of the Smiley Cookie.”

Rabbi Eliyahu Safran, OU Kosher’s vice president of communications and marketing, welcomed Smiley Cookies to the ever-growing kosher marketplace. “We are pleased to provide kosher certification for Smiley Cookies ordered through SmileyCookie.com,” said Rabbi Safran. The OU certifies hundreds of thousands of products in more than 90 countries throughout the world. “Now, consumers will begin seeing the OU symbol associated with the much sought-after Smiley Cookies,” Rabbi Safran added.

In addition to being kosher certified, SmileyCookie.com also recently announced that its products ordered through http://www.SmileyCookie.com are nut-free.

About http://www.SmileyCookie.com

SmileyCookie.com is one of the fastest growing online brands for specialty and novelty cookie treats. The fresh-baked, hand-iced Smiley Cookie can take the celebratory shape of jack-o-lanterns, holiday stars, hearts, shamrocks, bunnies, and more for all special occasions. And, they are available in virtually any color combination. Custom, personalized cookies to match wedding colors, sport teams, corporate logos and more, are also available. Cookies can be delivered fast and fresh to all 50 states and to military personnel. All orders are backed by a 100 percent guarantee. All Smiley Cookies sold through Smileycookie.com are trans fat-free, nut-free, and OU Kosher certified.

About the Orthodox Union

The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, represents the fastest growing segment in Jewish life. The OU is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA (Institute of Public Affairs), and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification label, the OU, is the world’s most recognized kosher symbol and can be found on over 500,000 products manufactured in 90 countries around the globe.

The Gemara Avoda Zara (76a) differentiates between kailim used to roast kodshim and those used to roast other issurim. For the former, it is sufficient to kasher with hagalah, because when they had absorbed ta’am it was still heter (heteira bola), while the latter requires libun because when they absorbed ta’am it was already issur (issura bola).

There is a machlokes Rishonim as to how to categorize chametz that becomes absorbed into a kli before Pesach. The Ravad says that since chametz is mutar before Pesach, it too is heteira bola. However, Ramban says that chametz is more chamur than Kodshim since the sheim chametz exists even before Pesach; while kodshim has a sheim heter until it becomes no’sar. Therefore chametz is issura bola.

In general Shulchan Aruch paskens that chametz is issura bola, and therefore kailim used to roast chametz, require libun gamur. However, there are several exceptions to this rule, and these make for differences between the way we kasher for Pesach verses other issurim.

Knives – If one purchase knives from a non-Jew they require libun (Y.D. 121:7). However, Mishna Berurah (O.C. 451:19) explains that one can kasher knives for Pesach with hagalah even though they are occasionally used with chametz directly on the fire (miyut tashmisho), because we have a tziruf of two leniencies. One, m’ikar ha’din we kasher according to rov tashmisho which would only require hagalah. Two, there are opinions that chametz is heteira bola and therefore hagalah is sufficient. Nevertheless, it is considered mitzvah min hamuvchar to either purchase new knives for Pesach or to do libun.

Machavas – A non-kosher frying pan requires libun gamur because we are concerned that the oil might dry up and the tarfus will roast directly against the pan (Y.D. 121:4). However for Pesach, m’ikar hadin it is enough to kasher a frying pan with hagalah because in this case we rely on the opinions that hold that chametz is heteira bola (O.C. 451:11). Rema recommends that a machvas be kashered with libun kal. This is provided that the pan is not merely sprayed with a thin layer of oil, but rather a significant amount of oil is used¹.
For example, a kosher chametzdik brazier (tilt skillet) m’ikar hadin can be kashered for Pesach with hagalah, since it is typically used with plenty of liquid on the bottom. However, since occasionally is can be used to fry pancakes with only a thin layer of oil, it is best to kasher with libun kal, provided it will not be ruined.

Milui v’irui gimel yamim– A tank in which cold chametz, milk or non-kosher wine was kavush can be kashered by filling it with water, letting it sit 24 hours and then emptying, and repeating this process three times. Shach (Y.D. 135:33) says that we allow milui v’irui for chametz because we rely on the opinion that it is heteira bola. Although stam yayin is issur, Chazal made an exception, but all other issurim that are kavush, require hagalah. Another leniency for kavush of chametz is that even if the tank is cheres or glass it can be kashered. This is provided we know that the only concern is kevisha, and there is no chance that hot chametz was poured in.

Chanan – Since chametz before Pesach is heter, we do not say chaticha naseh neveila on chametz before Pesach. For example, if a sauce containing 3% flour was added to a soup before Pesach, the soup pot would not need to be kashered, provided that the amount of flour in the soup was batel b’shishim, even though the sauce was not batel shishim in the soup. Of course the pot would need to be cleaned out perfectly.

Kashering ben yomo – Shulchan Aruch (O.C. 452:1) permits kashering kailim for Pesach even when they are still ben yomo so long as the kashering is performed before the fifth hour, erev Pesach. The Magen Avrohom (452:1) explains that in reality this is a nat bar nat bar nat bar nat (chametz → into kli, kli →into water, water →back into kli, kli →into kosher for Pesach product). However, Biur Halacha (452:s.v. she’ain) questions why we are not machmir for opinions that hold that chametz is issura bola and require aino ben yomo². Therefore, lichatchila we only kasher for Pesach when kailim are aino ben yomo unless we are pogem or the bliya is batel b’shishim.

Notes:

¹ Mishna Berurah 451:65

² See Chazon Ish (Hilchos Pesach 119:14) for an answer to question of Biur Halacha.

TPR Holdings LLC, a New York City-based investor and operator in the consumer products industry, announced today that their newly acquired brand, Sweet Breath®, a leader in the breath freshener and oral care category, attained kosher certification through the Orthodox Union (OU).

Sweet Breath® has redefined its place in the breath freshening category with the variety and quality that the brand offers. With three different delivery systems and three flavor options, Sweet Breath® satisfies every customer. TPR Holdings, the owners of the Sweet Breath® brand, sought the most recognized and trusted source for its kosher certification – and that meant the Orthodox Union. TPR President, Brian Robinson explained, “We went to the OU for our kosher certification because it is the trademark that all of our retailers and customers automatically accept as the gold standard seal of approval of kosher status.”

By being OU certified, Sweet Breath® is able to hold its formula to the highest standards and offer this superior product to the broadest audience. “We knew that we would be missing a large opportunity in the market if we were not able to offer Sweet Breath® to the kosher community. We felt that the OU was the best choice for our kosher certification because it would give our target customers absolute confidence in the quality of our brand,” stated Sweet Breath® brand manager, Hilary LaRiche.

“We are pleased that Sweet Breath® has attained OU certification for their renowned oral care products,” said Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing. “We welcome TPR Holdings and their Sweet Breath® products to the ever-growing kosher market place, where kosher consumers are on the look-out for more OU certified high quality oral care products,” Rabbi Safran added.

All Sweet Breath® products TPR manufactures will now be OU certified so kosher customers are assured that whether they choose the Drops, Sprays or Mists in either Peppermint, Spearmint or Cinnamon, their favorite variety holds the accreditation they require. As Sweet Breath® continues to expand its product selection each newly launched item will maintain the OU kosher certification.

About Sweet Breath®

For over 30 years, with over one billion units sold, Sweet Breath® has been a highly recognized name in the breath freshener category. The portable and easy to use Sweet Breath® dispensers instantly kill germs and freshen breath. All Sweet Breath® products are fat and sugar free. Sweet Breath® has three unique delivery systems for instant fresh breath: drops, sprays and micro mists. Each system is equally concentrated with over one hundred uses per bottle.

http://www.sweetbreath.com
1.877.673.9777

About TPR Holdings LLC

TPR Holdings LLC (TPR) is a New York City-based investor and operator in the consumer products industry. TPR’s target investments include scalable mass and prestige opportunities in health, beauty and wellness categories. TPR has also provided transition services for large consumer products companies including Shiseido Cosmetics and Procter & Gamble. TPR principals have founded and developed such international brands as ZIRH Men’s Skincare, John Varvatos Fragrances and French Connection Beauty. TPR recently acquired oral care brand Sweet Breath which has sold over 1 billion units since inception as well as Trilogy Fragrances, a developer and manufacturer of natural and organic fragrances for the personal care industry. For more information please visit http://www.tprholdings.com.

About the Orthodox Union

The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, represents the fastest growing segment in Jewish life. The OU is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA (Institute of Public Affairs), and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification label, the , is the world’s most recognized kosher symbol and can be found on over 500,000 products manufactured in 90 countries around the globe.

March 2011

By Rabbi Avrohom Gordimer
OU Kosher Dairy Expert
To submit questions for future columns, please send them to , or call the Kosher Consumer Hotline, at 212-613-8241.

“Say Cheese”

Q: Why do only a few brands of “hard” cheese, such as cheddar, mozzarella and parmesan, bear well-known kosher symbols? After all, the ingredients in almost all cheeses seem to be kosher; can you please explain?

A: To the surprise of many people, kosher “rennet-set” cheeses – cheeses such as those you listed above, and all cheeses which use rennet or rennet-type enzymes as an ingredient – are only considered kosher when they are made under special on-site rabbinic supervision. This means that a mashgiach, or kosher supervisor, must be present for every kosher cheese production. This law, or halacha, is codified in Shulchan Aruch: Yoreh Deah 115:2 and is found in the Talmud (Tractate Avodah Zarah, p. 29 and 35).

The reason for this regulation is that some cheeses were (and still are) made from non-kosher meat-based rennet enzymes. (Rennet is found in the abomasal (fourth stomach) lining of animals, and it is produced by cutting and milling the abomasal flesh, with its rennet, and using the resultant product in cheese-making.) Cheeses produced from this meat-based rennet are definitely non-kosher, as even though only a miniscule amount of rennet is used to make such cheeses, since (non-kosher) rennet is the main ingredient, the rennet is not nullified (“batel”), and it renders the whole cheese non-kosher.

The Talmudic Sages decreed that since cheese may be made with non-kosher, meat-based rennet, only cheese which has on-site rabbinic supervision that monitors the ingredients and the cheese-making process for kosher compliance is acceptable. Therefore, even if we know that a certain cheese uses microbial rennet or some other kosher rennet-type enzyme, such cheese is deemed non-kosher and may not be consumed unless it was made under on-site rabbinic supervision.

Every rennet-set cheese that bears an OUD symbol was made under the supervision of a mashgiach who supervised the ingredients and the cheese-making process, and who personally added the rennet to the cheese vat. (Some halachic authorities require that the mashgiach be physically involved in the cheese-making process; this translates into the mashgiach dosing the rennet into the cheese vat, either manually or by electronic activation, as the case may be. Older cheese plants do manual rennet dosing, while newer plants have systems that dose the rennet into the cheese vat via electronic activation. In both cases, the OU requires that the mashgiach dose in the rennet for every vat of cheese that is produced, based upon the specifics of each plant’s rennet system.)

Q: I was told that people should wait six hours after consuming some types of cheese, before partaking of meat. Is this really so? Please explain.

A: There is a custom, which actually is codified in Halacha (Rema, Yoreh Deah 89:2), that one should refrain from consuming meat after eating well-aged or sharp or pungent cheeses; the waiting time for this is the same as the waiting time between meat and dairy.
The reason for this practice is that well-aged cheeses are very hard and often brittle and can adhere to the teeth, and sharp or pungent cheeses can leave a strong aftertaste that takes a long time to dissipate. Just like we wait after eating meat, before consuming dairy, because of these concerns – that the meat we just ate takes a long time to dislodge from the teeth, and it can leave a lingering aftertaste (and we don’t want meat or meat aftertaste to remain in our mouths while then eating dairy foods) – the custom is to wait as well after eating certain cheeses before partaking of meat, as some cheeses share these same “meaty” characteristics.

Q: After which cheeses should one wait?

A: Only cheeses which are intentionally aged approximately six months before going to market (such as sharp cheddar, Romano, parmesan and Swiss Emmenthaler), as well as cheeses which are quite pungent, such as limburger cheese, meet these criteria. Most cheeses, such as mozzarella, regular (“mild”) cheddar, Edam and Gouda, as well as US domestic Swiss cheese (which is usually made in Ohio and is aged for approximately three months, unlike its Swiss cousin) do not pose a concern in this regard.
It must also be noted that according to many halachic authorities, including those who guide the OU, if aged cheese is melted into other foods, such that the cheese is no longer a separately noticeable component of the food, one need not wait after consuming the food before then partaking of meat.

Island Abbey Foods Ltd™, specialty honey manufacturer, announced that they have attained kosher certification through the Orthodox Union (OU). This announcement will allow the innovative honey products produced by Island Abbey Foods Ltd™ under their Honibe™ (pronounced hon-ee-bee) brand to be sold with a new level of accreditation of quality, health, and safety.

The Honibe™ brand is built around a proprietary platform technology that has enabled the creation of 100 percent pure dried honey products in a variety of form factors. The OU certification of the Honibe™ line of products includes the Honey Drop™- A tastier sugar cube; Honey Lozenges™ with added Eucalyptus and Menthol for sore throats; Honey Delights™ – pure honey candy; and Honey Sprinkles™ – honey granules for baking and sweetening tea or coffee.

“Having our Honibe™ brand of honey products certified as kosher is going to open our business to an ever expanding new market,” stated John Rowe, President of Island Abbey Foods Ltd™. “The kosher community is prominent throughout United States, Canada, as well as throughout the world which creates a major opportunity to market our unique line of products to a segment of the community we haven’t been able to target until now. Kosher certification gained through the highly respected Orthodox Union provides an extra level of quality certification for our products that gives consumers additional confidence in their purchase decision.”

“We are pleased that Island Abbey Foods has attained its kosher certification from the Orthodox Union for their Honibe™ line of pure dried honey products,” said Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing. “Undoubtedly all of the Honibe products will be enthusiastically welcomed within the kosher community. We are especially pleased with the certification of the Honey Lozenges, an important addition to the growing list of OU certified health-related products,” Rabbi Safran added. We will now work with Island Abbey Foods to introduce the Honibe™ line of products to the kosher community.”

The Honibe™ brand has received major international recognition in recent months with the Honey Drop™ being named as the Global SIAL d’Or Winner 2010 for the best new food product in the world. The Honey Drop™ was also named as the best new product in the ‘Grocery Sweet 2010’ and best of Canada ‘Country Award 2010’ categories. Honibe™ was recently featured on one of Canada’s most popular television shows, CBC’s Dragons’ Den, where entrepreneurs pitch their ideas to savvy business investors. Island Abbey Foods recently entered into a major distribution deal that will see the Honibe™ brand sold through Dutch Gold Honey and McLure’s Honey and Maple Products into supermarkets across the United States.

For more information please visit http://www.Honibe.com.

About Island Abbey Foods Ltd™

Island Abbey Foods Ltd. is a specialty honey producer based in Prince Edward Island, Canada. We are a sixth generation PEI agricultural family business with our feet firmly planted in our Island’s bright red soil (ideal for farming with its high iron and nutrient content). Honibe™ (hon-ee-bee) brand honey is our line of all natural, specialty honey from PEI. Under our Honibe™ brand we offer innovative products like the Honey Drop™, the world’s first 100 percent pure, no mess, non-sticky honey, and a better tasting sugar cube. We also have a 100 percent pure honey candy called Honey Delights™, granular honey called Honey Sprinkles™ and Honey Lozenges™ for cough relief.

Orthodox Union Approves Placement of Kosher Symbol on Iconic Tootsie Roll Industries Brands

Tootsie Roll Industries, Inc. today announced that Junior Mints, Blow Pops, Tootsie Roll Pops, Caramel Apple Pops, Charms, Sugar Daddy and Sugar Babies have become kosher-certified by the Orthodox Union (OU). New packaging bearing the “OU” symbol will be distributed nationwide beginning in the next few months, when kosher consumers will be able to enjoy the newly certified products.

In the fall of 2009 Tootsie Roll announced that Tootsie Rolls, Tootsie Fruit Rolls, Frooties and DOTS had garnered kosher certification. Charleston Chew, Cella’s chocolate covered cherries, Andes, Razzles, Fluffy Stuff, Dubble Bubble, and Nik-L-Nip have been certified for many years.

“We take great pride in producing wholesome confectionery products with fresh ingredients of the highest quality. This will bring even more of our iconic brands to an entirely new consumer base that can now enjoy our products,” said Ellen Gordon, President, Tootsie Roll Industries.

The OU rigorously monitors of all aspects of production. It supervises the process by which the food is prepared, examines the ingredients used to make the food and regularly inspects the processing facilities to make sure that its standards are met.

“We are very pleased that Tootsie Roll Industries went the extra mile in having these additional candies certified. It was gratifying for OU to again guide Tootsie Roll through the certification process and bring these famous candies to the growing kosher market place,” said Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing.

Rabbi David Jenkins, who serves as OU rabbinic coordinator for Tootsie Roll Industries, noted his “satisfaction with the cooperation and assistance extended by all at the company enabling the OU to certify these many additional renowned products.” He added that “consumers are reminded to check the packaging of all the added products to be sure that they bear the OU symbol.”

About Tootsie Roll Industries, Inc.

Tootsie Roll Industries, Inc. is one of the country’s largest candy companies, headquartered in Chicago with operations in Massachusetts, Tennessee, Wisconsin, Toronto and Mexico. In its 115th year, the company produces more than sixty-four million Tootsie Rolls per day and is considered the world’s largest lollipop maker. The Company sells many well-known branded products including Tootsie Roll, Tootsie Roll Pops, Tootsie Pop Drops, Caramel Apple Pops, Child’s Play, Charms, Blow Pop, Blue Razz, Cella’s chocolate covered cherries, Mason Dots, Mason Crows, Junior Mints, Charleston Chew, Sugar Daddy, Sugar Babies, Andes, Fluffy Stuff cotton candy, Dubble Bubble, Razzles, Cry Baby, Nik-L-Nip and EI Bubble. For more information about the Company, see the Company’s website on the Internet at: http://www.tootsie.com.

About The Orthodox Union

The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, represents the fastest growing segment in Jewish life. The OU is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA (Institute of Public Affairs), and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification label, the OU, is the world’s most recognized kosher symbol and can be found on over 500,000 products manufactured in 90 countries around the globe.

Double-O Cheese Vats

Lower Section of Primary Chamber of U-Tube Spray Dryer

Plate Heat Exchanger (Pasteurizer)

OU Rabbi Yosef Capland Pouring Rennet into Double-O Vat

The Gemara (A.Z. 55b) says that wine becomes susceptible to mageh akum only after hamshacha. Before this point mageh akum will not make this wine assur. Hamshacha takes place when some amount of clear juice is separated from the peels and pits. Even if only a tiny amount of juice is separated, all the remaining juice that is still mixed with the peels and pits is now susceptible to mageh akum. This is brought in Shulchan Aruch (Y.D. 123:17). Even if we are uncertain as to whether hamshacha took place, Shulchan Aruch (Y.D. 123:19) rules that we must be machmir and assur the wine. Therefore, a full barrel of crushed grapes although it appears that hamshacha did not take place, if left in the possession of a non-Jew, becomes assur. We must suspect that some clear juice was removed by the non-Jew, thus invalidating all the remaining wine.

Grape purée
This has direct implications for grape purée. Although, grape purée or grape purée concentrate contains all the pulp and solids and there is no necessity for hamshacha, still it is only kosher if made with the constant supervision of a mashgiach, because of concern that juice samples might have been taken, which would constitute hamshacha. Grape purée concentrate is often sold at a level of 52 Brix. This means it is 3.8 times more concentrated than single strength purée (16 Brix). It will take 22.8 parts water to be mivatel one part of 52 Brix grape purée.

Raisin purée
Raisin purée on the other hand, can be made without producing any juice. In the cases we have examined, though a small amount of water is added to a raisin mush, the water is immediately absorbed. This type of production does not require hashgacha temidis, because there is no juice produced. At all times it remains a thick raisin paste like purée. Nevertheless, it is possible that other methods for forming raisin purée exist and therefore non-certified raisin purée is not acceptable. Of course plain raisin juice requires all the chumros of grape juice or wine production

Wine vinegar
Although stam yayin is batel in 6 parts water, it is questionable if this applies to stam yayin vinegar as well. Although, in general this does not make much of a נפקא מינא, since vinegar is not commonly added to drinks, and in ochlim, we certainly require bitul b’shishim and perhaps even more if we consider vinegar an avida l’taama. However, one very practical נפקא מינא is the return condensate from steam used to heat wine vinegar. If the reason that 6 parts water is adequate to be mivatel grape juice is because we know that this quantity of water is pogem grape juice¹, then unless we have a proof that this quantity of water is pogem vinegar, we cannot apply this leniency to wine vinegar. However, Igros Moshe (Y.D. I:62) writes that the correct explanation for why 6 parts water is mivatel wine is not because the water is pogem the wine, but rather because wine loses its identity when it becomes diluted, and all that remains is a קיוהא בעלמא (sourness). Rav Belsky said that this argument can be applied to wine vinegar as well, and we can therefore be maikel regarding return condensate from wine vinegar. If actual stam yayin vinegar is mixed into a beverage (e.g. tomato juice), the office should be consulted for a psak.

Wine alcohol (ethanol)

If stam yayin is kavush in a barrel, only a kdei klipa of the barrel becomes assur. The Noda B’Yehuda (Y.D. II:67) writes that wine alcohol because it is charif will assur the entire thickness of the barrel. A similar sevarah is brought by the Ikrei Dinim18:17 regarding wine vinegar. He writes in the name of the Maharam Provintzali that since wine vinegar is a davar charif, a barrel that held stam yayin vinegar requires hagalah. Because vinegar is considered rosai’ach, it does not suffice to kasher with milui v’irui. Rav Baruch Frankel, in his Hagaos on the Noda B’Yehuda, disagrees. He says that in reality stam yayin too affects the entire thickness of the barrel, yet Chazal allowed a special kula and only required kashering a kdei klipa. Since wine alcohol and wine vinegar are merely alternative forms of stam yayin, we need not be more machmir. Rav Belsky has ruled that in cases where there are other tzdadim we can be maikel. For example, a large vinegar tank that is machzik shishim, can be kashered with milui v’irui or irui kli rishon, if hagalah is not possible.

Notes:

¹ Mateh Yonasan on Y.D. 114:4

Shulchan Aruch (Y.D. 134:5) paskens that yayin nesech is batel in 6 parts water. Although bitul usually require 60 parts, wine is an exception. Wine that is diluted 6 times loses its status of wine, and is viewed as becoming nifgam. However, this is not true in all situations. The Gemara (Menachos 87a) relates that Rav Yosef had a vineyard which was so flavorful that standard meziga required dilution in 6 parts water. Likewise, grape juice concentrate can require many dilutions just to reconstitute to single strength, and will clearly not be batel in 6 parts water. Because grape juice concentrate is used so widely as an ingredient in both foods and drinks, it raises many questions regarding bitul and kashering kailim.

Bitul in beverages
Grape juice concentrate is commonly sold at a concentration of 68° Brix, which means it is 5 1/3 times more concentrated than ordinary single strength (~16° Brix) grape juice. For every one part concentrate, it will take 4 1/3 parts water to reconstitute back to single strength. Therefore, grape juice concentrate will require a dilution of 32 parts water (5 1/3 * 6), to be considered batel.

There is a machlokes between the Taz¹ and Shach² as to whether wine is batel b’shaish or b’shishim in shar mashkim (e.g. fruit juice). Bidieved, we follow the opinion of Taz that even in fruit juices, wine will be batel in 6 parts (See Igros Moshe Y.D. I:62). Likewise bidieved, grape juice concentrate will be batel in 32 parts fruit juice. However, since Shach requires bitul b’shishim, we should kasher the equipment, since regarding the next production, it is viewed as still lichatchila. Similarly, a bal nefesh should avoid whiskeys that have wine added or are aged in sherry casks. Although bidieved there are reasons to be maikel, lichatchila it is advisable to avoid these questions³, especially since today one can buy whiskeys with hashgacha.

Non-kosher grape juice concentrate mixed into kosher wine or grape juice requires bitul in 60 parts. Even though the grape juice is in concentrated form, it is still batel b’shishim. Regarding bitul b’shishim, which is a bitul of ta’am, we evaluate the issur in its present form⁴, as it is when it is mixed in. Therefore, we do not require 320 parts to be mivatel the concentrate, only 60.

Bitul in foods
Grape juice concentrate is a common ingredient in breads. Although we have seen that wine is batel in 6 parts in water, in bread we require shishim. The Pri Chadash 114:10 explains that although we assume that wine is nifgam when diluted in a beverage in 6 parts, still we cannot assume that it becomes nifgam when combined into other foods. Therefore, if the concentrate is not batel b’shishim the bread is assur.

What if the grape juice concentrate is first reconstituted with water and then combined with the dry ingredients, to form the bread? Do we now require bitul b’shishim for the entire grape mixture? Will pans used to bake such bread require libun gamur?
Rav Belsky said that even in such a case there is good reason to be lenient not to require libun chamur. The water that is added to the concentrate should be viewed as the beginning of the bitul, and not as a reconstitution⁵. There is also good reason not to say ChaNaN, since Rav Moshe Zt”l (Igros Moshe Y.D. II: 36) writes that one can be maikel not to say Chanan by issurim d’rabbanan lach b’lach. Rav Belsky said that in this case, it would certainly be enough to kasher the pans with libun kal.

Ikro kach
The Beis Yosef (Y.D. end of 134) brings the Teshuvas HaRashba (III: 214) that says that any necessary ingredient which is intentionally added (ikro kach) cannot become batel. The Shulchan Aruch (134:13) therefore paskens that one may not purchase any drink to which it would be common to add non-kosher wine or wine vinegar, even if the amount added is surely batel. Rav Moshe zt”l (Igros Moshe Y.D I: 63) explains that Shulchan Aruch only paskens like Rashba regarding issurei hanah, such as stam yayin. Since b’zman hazeh we are maikel b’makom hefsed not to consider stam yayin as issurei hanah, similarly b’makom hefsed we can accept that stam yayin, although it is ikro kach, will be batel. Regarding kailim, there is no need to kasher אפילו שלא במקום הפסד, since the yayin does not give any ta’am into the kailim. Furthermore, ta’am of stam yayin that is absorbed into a kli is not assur b’hanah.

Chazusa
Although grape juice concentrate is also added to products to affect color, bidieved we follow Pri Chadash Y.D. 102:5 that hold that an issur d’rabbanan that gives chazusa is batel. The Pri Chadash explains that whether or not we say chazusa milsa is an (גמרא ב“ק ק“א.) איבעיא דלא אפשיטא. Therefore, regarding issurim d’oraisah we must be machmir, but regarding issurim d’rabbanan, such as stam yayin, even if they are assur b’hanah, we are maikel.

Summery:
• Single strength stam yayin grape juice or wine is batel in 6 parts water
• Stam yayin GJC (68° Brix) is batel in 32 parts water
• B’makom tzorech stam yayin GJC is batel in 32 parts juice, but lichatchila we should kasher unless there is 60 parts.
• Stam yayin GJC is batel in 60 parts in kosher wine or foods such as bread
• Even when there is shishim, if stam yayin was added intentionally as a necessary ingredient (ikro kach) then it is only permitted b’makom hefsed (b’zman hazeh).
• There is no issue of chazusa milsa with stam yayin

Notes:

¹ Taz Y.D. 114:4

² Nikudas Hakesef Y.D. 114

³ See Igros Moshe Y.D. I:62. The wine is not batel b’shishim in the whiskey nor is the entire thickness of the barrel batel even b’shaish. Although there is shishim against the klipa of the barrel, but Shach 135:33 holds that one needs to cheshbon the entire thickness and Chochmas Adam 81:6 says that one should only be maikel btzorech gadol. Also these whiskeys raise questions of bitul issur l’chatchila.

⁴ Pischei Teshuva 98:2

⁵ Although Teshuvas Beis Ephrayim Y.D. 36 says that if an issur shrinks and then swells back up, midi’rabbanan we should require shishim against the enlarged volume, Rav Belsky explained that this is only when the issur has a defined form, such as a piece of meat. But this would not apply to a liquid or a powder that will take on any form.

The Gemarah Chulin 111b tells us that כבוש הרי הוא כמבושל. The Chochmos Adam (58:4) explains that this is a הלכה למשה מסיני, and therefore in cases of safek one must be machmir, ספק דאורייתא לחומרא. Therefore great care should be taken when dealing with even possible situation of kavush, and in any situation of doubt shailos should be asked.

Kavush only applies to liquids:
Kevisha not only applies to loose liquids such as water and wine, but also applies to thicker liquids such as honey and cream¹. The Teshuvos HaRosh 20:1 sets forth the general rule in determining what a liquid is for these purposes as follows: If an object placed inside the liquid can wobble around, it is still considered liquid. Once the liquid congeals and holds the object in place, there is no longer kevisha.

Although liquids that are frozen solid do not become kavush, one should not assume that everything placed into a freezer is not subject to kevisha. Aside from the fact that it can take many hours for a drum of liquid to solidify, additionally the drum might contain alcohols or other anti-freezing agents that might prevent it from freezing. For example though pure glycerin freezes at 62° F and water freezes at 32° F, a 2/3 to 1/3 mixture of glycerin and water will only freeze at -51.7° F (much colder than your average freezer!). Just knowing that a liquid was wheeled into the freezer is not enough to remove the chashash of kavush.

Avoiding kavush:
If a tank containing non-charif liquids is emptied before 24 hours then there is no concern of kavush. One should not leave the emptying to the last minute since it can often take quite a while to pump all the liquid out of a tank. One must verify that the tank has been emptied before 24 hours. The mashgiach can either visit the plant, or rely on charts that would indicate that the product was removed. One such method would be to have the plant run a CIP on the tank immediately after it is emptied. The time of the CIP will be indicated on the Taylor chart, and prove that the tank was certainly emptied beforehand.

In some situations there is no available tank in which to move the product. Simply agitating the liquid is not sufficient to stop kevisha. Can one pump the product through pipes and back into the tank to avoid kevisha, or do we view the pumping as merely another form of agitation? Rav Belsky questioned whether pumping is adequate but has agreed that regarding chalav stam/dairy/pareve one can be maikel. Rav Schachter said that if the pumping is done properly it is adequate. Therefore in situations where no other solution exists, we can be mitzaref other mitigating factors to be maikel². In cases where one may pump around the liquid, in order to make sure that rov of the liquid was not in the tank for 24 hours; one must cycle at least 70% of the liquid³.

For example, a tank containing 500 gallons of milk requires that more than 350 gallons of milk to be pumped around and back into the tank every 24 hours to avoid kevisha.

Kli shemachniso l’kiyum
Storage of wine and grape juice has an additional chumra. If a tank is designated for holding liquids for more than 72 hours⁴, it is considered a kli shemachniso l’kiyum. Rav Belsky said that even if the tank ordinarily holds apple juice, if non-kosher grape juice or wine is placed into such a tank even momentarily, the tank will need to be kashered. Until it is kashered, one may not put kosher wine or grape juice into that tank even momentarily.

Bidieved:
If a kosher liquid became kavush in a non-kosher tank, because kevisha takes 24 hours, the tank will always be aino ben yomo. Still the kosher liquid should be emptied from that tank as soon as possible, since it improper to allow for the continued use of a treif kli.
However if an alcohol (davar charif) became kavush in a non-kosher tank, since a davar charif is michalya lishvach aino ben yomo ta’am, the alcohol becomes non-kosher, unless the tank contains enough liquid to be mivatel the volume of the walls b’shishim. Most tankers trucks that are at least 60% full will meet this criterion. There is a dispute between Achronim⁵ as to whether the alcohol will become instantly assur if it falls below shishim. In a case that arose, Rav Belsky was maikel bidieved, b’tziruf other sfeikos (was the cleaning done on the tanker an adequate kashering; is alcohol michalya li’shvach or only a chiltis⁶; is there kavush in a metal kli⁷).

Notes:

¹ Chochmos Adam 58:1

² Issur V’heter (brought by Taz 105:1) holds that there is no kevisha in a metal kli. Chavas Daas and Chut Hashani 63 are maikel like Issur V’heter, and Pri Migadim 105:1 leaves it as a safek “ומתכות יש “מחלוקת. Additionally, kavush kailim are usually aino ben yomo.

³ A mathematical formula can show that it can take until 70% of the liquid is cycled, in order to guarantee that less than 50% of the original liquid remains. This is because the cycled liquid will be mixed back into the tank, together with the original liquid. Some of the liquid will be cycled twice before other liquid is cycled even once.

⁴ See Rama 135:9

⁵ Chamudei Daniel (Hilchos Ta’aruvos 36) is machmir; Mahari Haleivi 13 is maikel; and Chesed L’Avrohom 31 sets it up as a machlokes Magen Avrohom (maikel) and Chavas Ya’ir (machmir).

⁶ See Taz 96:8

⁷ Issur V’heter (brought by Taz 105:1) holds that there is no kevisha in a metal kli.

(1888PressRelease) October 26, 2010 – Santa Monica – Italian Volcano® Juices, Volcano Lemon Burst® and Volcano Lime Burst® Now have OU Kosher Certification.

Dream Foods International, LLC, (http://www.dreamfoods.com), a specialist in organic citrus juices, is proud to announce that the Italian Volcano® Blood Orange, Tangerine and Lemon Juices, Italian Volcano® Lemonade and Limeade, and Volcano Lemon Burst® and Volcano Lime Burst® have become kosher certified by the Orthodox Union (OU). President and Founder, Adriana Kahane stated, “We recognize that all of our products being kosher certified by the OU is an important recognition of the quality of our beverages and juices. The certification will help to meet the demand of the growing organic and kosher markets.” Rabbi Eliyahu Safran, OU Kosher’s Vice President of Communications and Marketing, was pleased to welcome Dream Foods International to the ever growing list of fine beverage companies who have recently attained OU certification. Rabbi Safran further noted how all of the Dream Foods’ products are a great example of the synergy that exists between kosher and organic specialty products.

The OU rigorously monitors all aspects of production. It supervises the process by which the food is prepared, examines the ingredients used to make the food and regularly inspects the processing facilities to make sure that its standards are met. “While Dream Foods International’s products have been kosher prior to this certification, the company is pleased to add the more widely recognized certification of the OU. Dream Foods is looking forward to finishing the year with record sales. The combination of new product launches and the new OU certification will put the company in a position to continue our expansion,” continued Kahane. Consumers will begin to see the OU kosher certification symbol on the labels of all Dream Foods’ products in the first quarter of 2011.

About Dream Foods International, LLC
Dream Foods International, LLC distributes super premium organic, kosher, not from concentrate, glass-bottled juices under the Italian Volcano® brand. This line includes organic blood orange, lemon and tangerine juices from Sicily, along with the bestselling Volcano Lemon Burst® and Volcano Lime Burst® squeeze bottle juices. Consumers can buy Dream Foods International’s products at the website http://www.mybrands.com searching under the brand name “Volcano,” or they can search on the company’s website at http://www.dreamfoods.com to get recipes and help locating retailers in their area. To stay informed about all of our upcoming events and latest news, the company can be followed on Facebook at: http://www.facebook.com/dreamfoods

About The Orthodox Union
The Orthodox Union, now in its second century of service to the Jewish community of North America and beyond, represents the fastest growing segment in Jewish life. The OU is a world leader in community and synagogue services, adult education, youth work through NCSY, political action through the IPA (Institute of Public Affairs), and advocacy for persons with disabilities through Yachad and Our Way. Its kosher certification label, the OU, is the world’s most recognized kosher symbol and can be found on over 400,000 products manufactured in 80 countries around the globe.

The Gemara Avoda Zara 61b teaches that if one is מטהר יינו של עובד כוכבים ברשותו (produces kosher wine for a non-Jew in the non-Jew’s premises) even a double chosem is inadequate to protect the wine against possible tampering. The wine requires as an additional safeguard the presence of a mashgiach who sits and watches or who makes periodic unannounced visits ((שאינו בא לקיצין. Rav Belsky often quotes this Gemara as the basis for hashgacha today. We see how great was the view that Chazal had for unannounced visits that they equate it to having a mashgiach sitting and watching!

Unannounced visits:
Rav Belsky often stresses that the requirement of unannounced visits also means that one must follow an unpredictable visiting schedule. A mashgiach should not consistently visit a plant on a Tuesday or always make morning visits, but should really follow a seemingly random pattern. He recommends that a mashgiach that is scheduled to make monthly visits, should occasionally visit twice in one week, and forgo a visit in a future month, to show the company that he can really come at any time. This should be cleared ahead of time with the RC for the company to avoid any billing issues. The Chochmas Adam 79:12 writes (ואפילו שהה זמן רב אם לא הודיעו שהוא מפליג) the mashgiach may even stay away along time between visits so long as he can be expected at any time. A mashgiach should certainly never say at the end of the visit “see you next month”.

A related problem is that of plants which operate through the night and on Shabbos (24/7). Although the RFR is dedicated and works very long hours, the companies will soon learn that that he never visits them at 3 AM or on Shabbos. Therefore, in order to maintain the mirsas in plants which also operate during “non-business” hours, the RFR must occasionally visit the plants in the middle of the night and on Shabbos. Rav Belsky went so far as to say that it would be worthwhile for an RFR to stay in a hotel for Shabbos and miss tefillah b’tzibbur and krias haTorah in order to be able to make such a visit.

The more a company invests in kosher the greater the mirsas:
The Chochmos Adam 79:12 explains that we say that a double chosem is ineffective when being מטהר יינו של עובד כוכבים ברשותו only if the non-Jew did not incur tircha or substantial expenses in producing the kosher wine. However, if the non-Jew paid for the hashgacha and was required to rigorously clean and kasher his equipment then the regular system of chosamos is adequate. A company that undergoes tircha in becoming kosher, appreciates it that much more. This slightly lessens the overall concern that the company would deliberately try to tamper with the product. It is basic human psychology that the more a person invests in a program the less likely they are to try to jeopardize it. It is important to foster this sense of pride that companies have in being OU certified.

Frequency of visits:
A greater frequency of visits creates a stronger level of mirsas. Companies that use sensitive ingredients such as kosher cheese, wine, grape juice, glycerin or gelatin require greater mirsas and therefore require increased visitation. These ingredients are considered more sensitive because they have non-kosher equivalents which are much cheaper. Companies that produce either dairy/pareve or kosher/non-kosher need even more visitations. Even a factory that only deals in kosher, but can easily produce non-kosher as well, must be watched very closely. One example of such a scenario is an all kosher smokehouse. The equipment is compatible with non-kosher meats and fish, and tight controls are required to ensure they’re not servicing non-kosher clients. In one case, the owner of a smokehouse was caught smoking non-kosher fish afterhours for his own private party.

Where used reports:
Aside from creating mirsas in the schedule A department, there is also a need to properly audit the schedule B. Rabbi Luban recommended at the Mashgichim conference that in mixed plants (Dairy/Pareve, Kosher/non-kosher) the mashgiach should have the company print out for him a where used report for the non-kosher and/or dairy ingredients in the plant and then check this list against the schedule B. For example if the company has a non-kosher cheese flavor, a report should be printed that shows all the products that used this ingredient since his last visit. It is also important that reviews be made of label rooms to make sure that the OU symbol does not appear on uncertified products. (If you are interested in having Rabbi Dovid Irons conduct a label review in plants where there are dairy/pareve or kosher/non-kosher concerns please contact Rabbi Katzenstein.) Sometimes the best way to create mirsas in a company is by demonstrating that you are organized and thorough.

Rabbi Mordechai Merzel, rabbinic coordinator for the Orthodox Union Kosher Division, will be a presenter at the 14th Americas Food and Beverage Show and Conference on Tuesday, October 26 from 3-4 p.m. at the World Trade Center Miami.

More than 6,000 industry professionals are to be in attendance, including manufacturers, distributors and buyers within the food and beverage industry, in addition to 350 exhibitors from more than 27 countries.

In his presentation, The Kosher Marketplace: How This Growing Market Can Help Increase Sales and Attract Customers, Rabbi Merzel will shed light on the meaning and implications of kosher certification for food producers, distributors and marketers.

Additionally, Rabbi Merzel will be giving an overview of how companies work with OU Kosher:

• Defining kosher;

• What factors make an item kosher for consumption and others not;

• How to achieve kosher certification;

• The nature of the process to become certified kosher;

• The benefits of kosher certified products;

• What kind of consumers purchase kosher products;

• Not all kosher certifications are created equal.

The OU kosher certification label, the OU, is the world’s most recognized kosher symbol and can be found on over 400,000 products manufactured in 80 countries around the globe.

Old World Kosher Sausage today announced that it has been certified kosher by the Orthodox Union, the world’s largest kosher certification agency. The new variety of kosher chicken sausage bearing the OU symbol will be distributed nationwide beginning in the next few weeks.

Ethan Feinberg, President of Old World Kosher Sausage, partnered with David Samuels, a manufacturer, wholesaler and distributor of meat products who wanted to share his unique recipe with the kosher community. Old World Kosher Sausage is made from 100 percent OU kosher certified chicken thighs and comes in a variety of flavors which have never been tasted in the kosher food industry. “We are truly honored that David Samuels has chosen to share his secret recipes with us so that we can bring this unique product to the kosher consumer,” declared Mr. Feinberg.

The OU rigorously monitors all aspects of production. It supervises the process by which the food is prepared, examines the ingredients used to make the food, and regularly inspects the processing facilities to make sure that its standards are met.

“With flavors like Chicken Apple Sausage, Hot Italian Sausage, and Sweet Italian Sausage, caterers and restauranteurs can’t seem to get enough of these delicacies. Recent focus group participants exclaimed that the truly exciting and distinctive taste profile delivered a unique culinary experience they had not tasted before,” Mr. Feinberg said.

“We are very pleased to have Old World Kosher Sausage introduce this unique item to the kosher industry. It was gratifying for the OU to guide Old World Kosher Sausage through the certification process and to bring these unique kosher sausages to the growing kosher market place,” said Phyllis Koegel, OU Kosher’s Marketing Director.

Old World Kosher Sausage is available in food service and retail packs. For more information contact Ethan Feinberg at .

In general, one is not permitted to be mivatel issur lichatchila. There is a machlokes whether this is an issur d’oreisah (Ravad) or an issur d’Rabbanan (Tosfos). Though most poskim hold that it is only an issur d’rabbanan¹, yet many² (including Rav Belsky) feel that one should be choshesh for the opinion of Ravad.

One potential nafka mina is in regard to being mivatel issur for the purpose of a choleh she’ain bo sakana. If bitul issur is only an issur dirabbanan then one can be mivatel issur lichatchila for a choleh; however if bitul issur is potentially an issur d’oreisah then one may not be mivatel issur for a choleh³. In general though, Rav Belsky has agreed that one can be mivatel medicines provided the active ingredients that one is interested in are not assur, and the issurim (e.g. glycerin, flavors) are inactive ingredients. In this case since one is not interested in benefitting from the issur, even Ravad would agree that this form of bitul would not be assur d’oraisah. In such cases, according to all opinions, one can be mivatel issur for a choleh⁴.

For example, Children’s Liquid Tylenol⁵contains .43 grams of glycerin per 5ml (1 teaspoon). Therefore, if one mixed each teaspoon of medicine into one ounce (1/8 cup) of water or juice, the glycerin will be batel b’shishim. Liquid Motrin⁶ has <.6 grams of glycerin per 5ml so a teaspoon would be batel b’shishim in about 1.25 ounces. In general most medicines do not contain more than 20% glycerin. Therefore in general a teaspoon of medicine will be batel in 2 ounces of water, though there are some elixir’s and multivitamins that contain very high levels of glycerin (some over 90%!).

The Ran (A.Z. 12b) explains that when there is no kavana to be mivatel (אין כוונתו לבטל) but rather one is intending to remove the issur and will have no benefit from the issur then bitul is permitted. It is for this reason that one is permitted to kasher ben yomo kailim in 60 parts water. Although one is being mivatel the issur so that they may benefit from the use of the kli, this form of bitul is permitted.

A common application of this concept is employed for companies that will not allow wet cleaning of dry blending equipment (e.g. mills). The proper way to “clean” such equipment is with a sufficient flush of kosher material which will then be discarded. Any original material will become batel in the flush, and the residuals of the flush are permitted. This form of bitul issur is permitted because it is intended to remove the issur and causes no benefit. (Note: Cleaning of a chadash mill for a yoshon run, is more complex because chadash is a davar sheyaish lo matirim which is not batel).

k’derech hamichabdim
Alternatively, the equipment can be vacuumed out and cleaned according to the industry standard of cleanliness/k’derech hamichabdim⁷ whose criteria is as follows. If the company is trying to clean the equipment but cannot remove every bit of issur and this is the industry standard then that is sufficient. However, if they are comfortable using dirty equipment then that is not acceptable. At the point where the equipment is considered clean, even though some particles remain, one would be permitted to produce kosher. Those particles will become batel in the kosher production. Although this would appear to be bitul issur lichatchila, it is permitted. This is based on a Mishnah, Terumos 11:8 that says that if one pours oil of terumah from a jug, once the flow stops and 3 consecutive drops of oil drip out, one may put chullin into the jug. From here we see that every bit of tangible issur does not have to be removed; but merely cleaned to an accepted standard. The Rashba (brought by Ran A.Z. 12b) explains that even the Ravad permits bitul of an issur which can never cause a nesinas ta’am. After a sufficient cleaning the kli is considered a kli she’mishtamshim bo b’shefa, and one is permitted to be mivatel. Rav Elyashiv shlita told Rav Belsky that we may rely on this heter lichatchila.

Summary:

• Most hold that bitul issur is assur only mid’rabbanan, though it is proper to be choshesh that it is d’oraisah

• Either way, one is permitted to be mivatel medicine for a choleh she’ain bo sakana, provided the issur is not a key ingredient

• It is not considered bitul issur if one is intending to remove the issur

• If equipment is cleaned to the industry standard of cleanliness/k’derech hamichabdim and is always used as a kli she’mishtmshim bo b’shefa then this is

not considered bitul issur.

Notes:

¹ Chochmos Adam 52:6

² Darchei Teshuva 99:35 (מבי“ט, פרי תואר,מהרלב“ח, ועוד)

³ Yavin Daas 99:5

⁴ Yad Yehuda katzar 99:15; see also Darchei Teshuva 99:35: Since the issur is lach b’lach the tzorech of a choleh is comparable to a hefsed mirubah so we do not say ChaNaN.

⁵ Thomas J. Feldstein; Pediatrics 1996

⁶ Lucile Packard Children’s Hospital at Stanford Department of Pharmacy

⁷ Levush Y.D. 138:11
ז“ל הלבוש – גת שדרך בה גוי, כשבא ישראל לנגבה מכבדה כדרכו ואין מחייבין אותו ללקוט החרצנים, שאף אם ישארו בה מעט חרצנים לית לן בה דיתבטלו ברוב, ואין זה מבטל איסור לכתחלה שאין כוונתו לבטל.

The accompanying sidebar from Martek explains the nutritional importance and benefits of DHA and ARA oils in infant development and growth and actually its nutritional value for all age groups. DHA is a long chain omega-3 fatty acid and ARA is an omega 6 fatty acid. As discussed in the accompanying sidebar, many people mistakenly think that these fatty acids can only be derived from fish. In fact, what prompted this little piece is a prior article in this magazine, which may have given the impression that all DHA and ARA fatty acids are seafood-derived. Fish is of course a category of food which is kosher sensitive, as only fish which have fins and scales are kosher. Thus, in order for fish-derived DHA and ARA oil to be accepted as kosher, we need to know that they were derived from a kosher fish source.

Compounding that concern is that even if the DHA and ARA oils were derived from a kosher fish source, there may be shared equipment concerns in some of the processing plants. Of course, kosher fish-derived DHA and ARA oil is available with the appropriate kosher controls.

However, as we began, there is a significant amount of kosher DHA and ARA oil available that is manufactured through fermentation which can provide the nutritional value of these important oils through a process that uses no fish-derived ingredients. It involves a fermentation process that uses an algae source.

The process starts with inoculating the algae microorganism into approximately a one-liter flask containing media, which in this case means a liquid solution of nutrients that are consumed by the algae microorganism. After a period of growth in the initial flask, a seed fermentor is made up also with media, sterilized and cooled and then inoculated with the contents of the first flask. Again, after a period of growth, a main fermentor (which is a much bigger vessel) is prepared by the same method as the seed fermentor and inoculated with the contents of the seed fermentor.

When the growth is completed in the main fermentor, the process moves to recovery and eventual drying followed by extraction and then refining, bleaching and deodorizing. Kosher requirements are that all ingredients used to make up the nutrients used in the media are kosher. Of course, all steps in the process are kosher controlled to ensure that only kosher ingredients are used in the media, any processing aids, antifoams, etc., and that all equipment is in kosher status.

When completed, we have a completely kosher DHA and ARA oil product that contains all the benefits of the product derived from marine sources, without the use of any fish-derived ingredients. Thanks to the technology of companies like Martek and in cooperation with the OU Kosher, one can get the complete nutritional benefits of DHA and ARA oils — kosher certified and no fish needed.

Rabbi Menachem Adler studied at the Chofetz Chaim Yeshiva in Jerusalem and at Ner Israel Rabbinical College in Baltimore, where he was awarded the Bachelor of Talmudic Law degree and also received rabbinical ordination. He also earned a B.S. degree with a major in computer science from the University of Maryland Baltimore County. Rabbi Adler joined OU Kosher in 1992 as rabbinic coordinator specializing in enzymes, biotechnology companies, as well as companies in the emulsifier, vegetable oil, dairy and coffee creamer industries. His learned series of Kosher Tidbits on kashrut issues in the area of enzymes and biotechnology have elicited much interest. (A link to a Kosher Tidbit presentation on enzymes is found below.) Married and the father of three children, Rabbi Adler resides in Far Rockaway, NY.
http://www.ouradio.org/index.php/ouradio/channel/C301/P80/

Dear Rabbi:

QUESTION: As an OU company, I have many customers who want their names printed on the label with no mention of the manufacturer (also known as private label products). We understand the need to sign a contract, to ensure that everyone is “on the same page” with the OU requirements for private labels, though the “legalese” of the contract makes it hard for us to understand what exactly we are obligating ourselves (and what our label company is obligating itself) to do to remain OU certified. Can you advise us in “plain talk” what exactly are the responsibilities of the manufacturer and the label company in the agreement? Specifically, what is this “parallel product” clause, and why is it needed?

ANSWER: The Private Label Agreement (PLA) is a three-way agreement signed by the manufacturer, the distributor and the OU in order to authorize use of the OU symbol on private label goods. Most distributors will use the standard PLA; however, some distributors have a custom PLA. The private label fee for those distributors with a custom PLA is usually higher because of the additional administrative work involved.

Once the PLA has been fully signed and executed, products can be added or deleted by written request to your rabbinic coordinator. In addition, the manufacturer may expand the authorization to additional plants. Here’s a clarification in layman’s terms of the key clauses in section one.

• The manufacturer of the product must be currently certified in order to request and obtain authorization to private label with the OU.

• The production of private label goods is subject to the manufacturer’s authorized production procedures and approved ingredients.

• Identical product clause: The distributor may not have the identical item produced in an OU version and a non-OU version. The distributor can obtain private label authorization for the identical item produced by multiple OU companies.

• The rationale for this clause is two-fold:

1-To avoid consumer confusion: If a product made by one facility bears the OU symbol and the identical product made by another facility does not bear the OU symbol, consumers will become confused and not trust the integrity of the product even when bearing the OU symbol. Additionally, some consumers may inadvertently purchase the product not bearing the OU symbol — not realizing that it may be non-kosher – because they mistakenly identify the product as backed by the OU due to the appearance of the OU symbol on the product that comes from the OU certified facility.

2- When there are multiple manufacturers of the same item, one OU certified and one non-OU certified, there is a great risk of the OU graphic being copied by the non-OU certified manufacturer or the packaging bearing the OU being transferred to the non-OU certified manufacturer.

• Only plants listed on the schedule A of the PLA, i.e., a list of approved products (not to be confused with the manufacturer’s schedule A, list of approved ingredients) can produce certified product.

• No other kosher symbol may appear on the label along with the OU symbol unless specifically authorized in writing by the OU.

• The OU symbol cannot be used on goods not appearing in the PLA without submitting a written request and receiving written approval from the OU in the form of a LETTER OF CERTIFICATION.

• Packaging material bearing the OU may not be removed from the authorized plant without written permission from the Orthodox Union, even if the second facility is OU certified.

• In the event of an error of kosher significance, product may have to be withdrawn from the marketplace. If such withdrawal is deemed necessary, the OU often places notification in the American Jewish newspapers in the geographic area where the product is distributed.

• The expiration of the Private Label Agreement coincides with the company’s renewal date. The agreement is automatically renewed unless canceled by any of the three parties.

• There is a private label fee per distributor, not per brand or product, charged to the manufacturer. The initial year of the PLA is called a registration fee, whereas subsequent years of private label certification are invoiced as certification fees.

• The OU symbol may only be used in advertising when clearly and simply identifying OU products. Any other use – such as inclusion of the OU symbol as a stand-alone in advertisements — must be approved in advance by the Orthodox Union.

• The certified private label product may not contain or be bundled together with non-OU goods (such as a non-OU certified candy bar in an OU certified cereal, or an-OU certified jelly bundled together with a non-OU certified jelly).

Howard Katzenstein was born and bred in Manhattan. He graduated from the City College of New York with a B.A. in economics and business management. Previously, he served as director of a genetic screening program and taught high school biology. Currently, he is Director of Business Management and Trademark Compliance at the Orthodox Union. As the primary liaison to distributors, he has provided a free seminar on kosher to over 30 supermarkets and food service companies in their own headquarters.

It’s a textbook of sophisticated food technology that is utilized in refining oil, a compendium of kosher law, and therefore, a remarkable combination of centuries-old halacha and the most up-to-date developments. After a long production process, it is now available to set kashrut standards for the entire industry.

The Orthodox Union Kosher Division, the world’s largest and most respected kosher certification agency, today announced the publication of the “OU Manual for the Oil Industry,” a compendium of the knowledge and experience of the expert OU rabbis who travel the world applying the time-honored laws of kosher to the industrial practices of today. (The oil industry refers to edible oils, not petroleum.)

The manual, printed in full color with many illustrations, is the second in a series of such guidebooks scheduled for publication, with the objective that uniform standards of certification be established for entire industries conforming to the rigorous requirements of the OU. The “OU Manual for the Baking Industry” was published last summer.

The manuals are another in a series of departmental initiatives that makes OU Kosher a major force in kashrut education as well as in certification. The standards are not only for the oil industry in the United States, but for around the world as well.

Such leading oil manufacturers as ADM (Archer Daniels Midland) and Cargill are certified by the OU.

The intended audience for the manuals is a wide spectrum of kashrut professionals including the vaadim, local bodies which provide kosher certification in retail businesses, food service facilities, and plants in their local communities. Laymen wanting to explore the intricacies of kosher law will be fascinated as well.

Each of the manuals will focus on three important areas of concern for its specific industry – technology; practical kashrut concerns and the methodology of supervision; and halachic rulings of the OU decisors, or poskim, Rav Hershel Schachter of Yeshiva University, and Rav Yisroel Belsky of Yeshiva Torah Vodaath. The project is a collaborative effort of OU rabbinic coordinators based in OU Kosher New York headquarters; rabbinic field representatives, around the world; the poskim; and administrative staff.

To create the oil manual, a group was put together with Executive Rabbinic Coordinator Rabbi Yaacov Luban as editor; Rabbi Moshe Zywica, Director of Operations of OU Kosher as coordinator; and Rabbi Yoel Schonfeld, one of the OU Rabbinic Coordinators who oversee the oil industry. A major role in preparation of the text was provided by Dr. Avrohom Meyer, a Ph.D in chemistry, who according to Rabbi Luban in his introduction to the manual, “is a walking encyclopedia of technology and kashrut.” Rabbi Avraham I. Juravel, Rabbinic Coordinator for Technical Services, reviewed the manual and in the process demonstrated his technical and halachic expertise.

They reported to Rabbi Moshe Elefant, Chief Operating Officer of OU Kosher. Because of his broad understanding of the Jewish community and its needs, Rabbi Elefant provided the guidance which was so helpful in seeing that the manual accomplished its objectives.

An Extremely Complex Process:

According to the introduction to the manual, “A prerequisite for a kashrut professional who is engaged in the supervision of any kosher material is a broad understanding of the process of production of that particular item. With respect to kosher oil supervision, the process is extremely complex and requires a basic understanding of chemistry and modern food technology. This manual represents an effort to provide an in-depth analysis of kosher oil production.”

Reflecting the input of Dr. Meyer and the requirements of the industry, chemistry and technology are everywhere in the manual, for example, in diagrams of a triglyceride. Want to know the three crystal components and melting points of Tristearin, a well-defined fat? That’s in there too, and so much more.
The entire project, including planning, research and design, took months, with the writing alone taking four months; the text was reviewed countless times, mostly by Rabbi Luban, with much input and text from Dr. Meyer, so that the manual could appeal to as wide an audience as possible.

“The work is very significant on several levels,” explained Rabbi Menachem Genack, CEO of OU Kosher. “It’s important to know that each industry has its own requirements and specifications; each of these manuals represents the standards for its industry and what a mashgiach has to be aware of. They enhance the departmental goal of kosher education. And in terms of our corporate culture, they provide transparent standards to be met.”

Industries such as fish and food service (hotels, catering halls, etc.) are in the pipeline and will follow soon. With each manual, something new exists in the kosher world.

Rabbi Genack declared, “This new manual will be a great addition to sources explaining Jewish law for our times. The halachic guidelines of Rabbis Belsky and Schachter, our poskim, will certainly make an extraordinary resource for the kosher world. Only the OU, with its knowledge and emphasis on education, could have done it.”

(To obtain copies of the manual, contact Rabbi Yoel Schonfeld at 212-613-8220, or .)

Lithuania, Latvia, Estonia, the Baltic States, the frozen north, and particularly in Lithuania, home to great Jewish communities — now these communities are gone and only memories remain. I share these memories — my grandparents trod this ground 70 years ago.

And so it was with great interest and a deep feeling of nostalgia that I was assigned to the Baltic States, where I have become a regular visitor over the past three years to certify plants for OU Kosher.

This is what a typical trip is like.

Departing from my home base of Antwerp, Belgium, my Sunday evening flight from Brussels to Riga, the capital of Latvia, is an uneventful two hours on Air Baltic. In Riga, I head for Latvijas Balsams, which produces vodka for SPI. SPI is the company that produces the world-renowned Russian vodka Stolichnaya, certified by the OU.
With its modern machinery and the quality of its products, this plant could very well be found in the United States or Western Europe. My work there complete, I take a one-and-a-half hour drive to Valmiera to visit a large dairy plant, Valmiers Piens, which manufactures kosher certified cream for the German company, Best Milk Products.
Heading in the other direction from Riga, I proceed to the newly OU certified Pure Food SIA and its modern plant, which makes fruit preparations for the ice cream and yogurt industry. Its large list of kosher products is sold in Latvia, Estonia, Lituania, Russia, Finland, Belorussia, Germany and the United States. The company’s fruit and berry fillings are produced using equipment that retains the maximum degree of natural aromas, colors, flavors and forms of the fruits and berries. Pure Food uses the latest technologies in the production process, which allow for a high-quality end result and finished product.

That evening, I take a one-hour flight from Riga to Vilnius, formerly Vilna, in Lithuania. The OU certifies a milk powder plant, Marijampoles Pieno Konservai, which also produces for Best Milk in Germany. The plant manufactures spray dried milk powder of high quality.

It is a one-hour drive to the small town of Alytus where the OU certifies JSC Pienalita, also a producer of milk powders for worldwide export. Under the direction of Senior Rabbinic Coordinator Rabbi Nachum Rabinowitz, the OU is now in the process of arranging certification for a large, modern ice cream company in Kaunus (formerly known as Kovno). Once all the ingredients are approved, the OU will be certifying Lithuanian ice cream for the first time. (And believe me, there is plenty of ice in Lithuania.)

With time permitting, before leaving Lithuania I make a point of visiting the Jewish cemetery in Vilnius where the Gaon of Vilna, one of the greatest figures in Jewish history, lies, as well as my great uncle Rabbi Chaim Ozer Grodzinski, one of the greatest rabbinic scholars of pre-World War II Europe.

That evening, I fly from Vilnius to Tallinn in Estonia, where the OU has three plants. Genovique is a very large chemical plant producing benzoates and benzoic acid for export to the United States. (By the way, the firm is based in the United States, near Chicago. They also have a plant in China. That’s not on my route.) From Genovique I drive to Jaarva Jani where we certify a large modern milk plant, Epiim, which makes both spray dried and roller dried milk powder as well as whey powders. In order to be able to certify the whey powders, I must visit Eppim’s cheese plant of Eppim in Poltsama, two hours away, to make sure that the liquid whey which they send to Jarva Jani for spray drying is kosher.

Then it’s back to Tallin for the flight home to Belgium, after having spent three days in three different countries in the Baltic States. I know I’ll be back soon.
Rabbi Yisroel Hollander has roamed Europe for the Orthodox Union for more than 10 years. Born in London, he resides with his wife and eight children in Antwerp, Belgium, his base for his weekly travels around the continent. Rabbi Hollander studied at the Gateshead Yeshiva in England for four years before going on to Yeshivas Yad Aharon in Israel.

I have heard it said that running a successful kosher program is as easy as PIE: Products, Ingredients and Equipment. One must keep an updated schedule B (products) an updated schedule A (ingredients) and have a proper system for keeping track of the kosher/pareve status of equipment. I would like to add another interpretation to this wise adage. Running a successful kosher program is as easy as π (as in 3.14159…).

Product formulas are not the only formulas that one needs to understand in assessing a kosher program; sometimes we must employ mathematical formulas as well. If we are required to verify the volume contained inside of a pipe we must understand the formula V= πr2h. If we must figure out the volume of the metal of the pipe we must understand the formula V= πh(R2- r2). And if we need to know how much product flowed through a pipe, well, it can get complicated very quickly.
In a more complex question relating to inlet and outlet flows, we consulted with Dr. Don Engelberg, Professor of Physics, Queensboro Community College in New York. We needed to answer the following question. Oil was drawn off a tank at a certain rate and was being replaced at a different rate. In this case the kosher status of the equipment would be determined by whether or not most of the original oil would be replaced within 24 hours.

If, for example, the tank initially held 400 gallons of oil, had an intake rate of 10 gallons/hour and an outlet rate of 12 gallons/hour, would the tank remain kosher? Dr. Engelberg crafted for us the following formula for answering this question.

X = V * (1 + ((I – O) * T / V))O/(O – I)

where:
X = Volume of old oil left at the end (in gallons)
V = Initial volume in tank (in gallons)
I = Intake rate (in gallons per hour)
O = Outlet rate (in gallons per hour)
T = Time elapsed (in hours)

In this case V = 400; I = 10; O = 12 and T = 24. Solving, we find that the volume of old oil left at the end (X) = 186 gallons. Since this is less than half of the original amount, the tank will remain kosher. Easy as pie.

Rabbi Eli Gersten serves as OU rabbinic coordinator – recorder of OU policy. In that important capacity, he works closely with the OU’s senior rabbinic team that reviews and formulates OU Kosher policy. A frequent contributor to BTUS, his “The Science of Kosher Materials” appeared in the Spring 2010 issue.

“May I have a steak well done, please, and a fruit cocktail?” is a request that is commonly heard in a restaurant. It’s very rare to hear someone in a restaurant say, “Waiter, I’d like an order of rotten fruit, please, and do you have any steak that causes botulism?”

It’s a fact of life that innumerable foods are perishable, and without human intervention, will spoil. People have been coping with this problem since time immemorial. In this area, necessity once again proved to be the mother of invention, and so was born food preservation.

Preservation can be defined as, “a method used to maintain the current state of a food and/or prevent damage caused by environmental factors.” In our era, preservatives have become both ubiquitous and crucial in the manufacture of food. However, methods of preservation long pre-date the 21st century.
Salting, curing (i.e., smoking); drying (i.e., dehydration); and sugaring (dehydration followed by packing the food in sugar), are some of the earliest methods employed in preserving food. Pickling (e.g., with vinegar) has a long pedigree, as well. Freezing has been used to preserve food, and is obviously much easier and much more common in this age of refrigerator-freezers. It was, however, Napoleon who ultimately brought about the first utterance of, “Yes, we can!”

Napoleon’s army was starving, and the French government offered a monetary reward to anyone who could devise a way to preserve food for the soldiers. A brewer named Nicholas Appert plunged into preservation research. After almost a decade and a half, he found that wax-sealing and heating of jars kept food from spoiling. He won the prize. This technique eventually made its way to England, and subsequently, cans were invented.

There are three major categories of preservatives: anti-microbials, anti-oxidants, and ripening retardants. Anti-microbials prevent the growth of bacteria and fungi. Anti-oxidants prevent oxidation (in this context, oxygen combining with food) and thereby prevent the food from going rancid. Ripening retardants slow down the ripening of fruits and vegetables, allowing them to last longer.

There are well-known substances used in preservation, and some are known only “to the trade.”
Salt inhibits bacterial growth by reducing the activity of water (bacteria love water); pickling with vinegar (an acetic acid solution) accomplishes that by virtue of the acid’s effect on the food. Sugar, as well, is an anti-microbial. Certain herbs and spices (e.g., cinnamon; chili pepper) function as anti-oxidants, and perhaps, as anti-microbials, as well.

Sulfites (a kind of sulphur compound) serve as anti-microbials in such foods as wine and dried fruits. Benzoic acid functions as an anti-microbial in dressings and condiments. Sorbic acid is used for preservation in products like cheese and jam. Nitrates and nitrites are used in meats. Propionic acid prolongs the freshness of bread. Butylated hydroxyanisole (BHA) is formed when meat is smoked; it serves as both an anti-microbial and an anti-oxidant. Butylated hydroxytoluene (BHT) is also an anti-oxidant.

Vitamin C, Vitamin E, sulphur dioxide, natamycin…the list goes on and on! One can imagine that, with so many varieties and so many applications, preservatives would be examined and re-examined for safety. And indeed, they are. In the United States, the Food and Drug Administration is responsible; in the Europe, it’s the European Food Safety Authority and the European Commission, Parliament and Council.

Guaranteeing the kosher status of preservatives has its attendant challenges. Here are just two examples:
Vinegar is often produced by introducing microorganisms into a sugar solution (e.g., corn syrup; fruit juice). The first step in this approach to vinegar production is the fermentation of the sugar by yeast. This yields alcohol. Acetobacter then convert the alcohol into acetaldehyde and then into acetic acid (which is the primary ingredient in vinegar) and water. Vinegar is a red-flag ingredient for two reasons. Firstly, it can be derived from wine. In all of kosher certification, you’d be hard-pressed to find something as sensitive as wine! Secondly, the acetobacter’s diet might be supplemented by nutrients that are not kosher.
One of the reasons that herbs and spices are so kosher-sensitive is that they may come from Israel. At one point, Israel was a major e