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Newspaper Page TextJuly 7, 2017 CapitalPress.com 3 Kosher among the oldest Farm Bureau president niches for food certiﬁ cation meets with Idaho producers By ALIYA HALL Capital Press Kosher may be the original niche certiﬁ cation for food. After all, the ﬁ rst certiﬁ ed ko- sher product came out in the late 1800s. Despite its long history, ko- sher certiﬁ cation continues to grow in demand, creating an industry that brings in $12.5 billion annually, according to the most recent study in 2012 by Lubicom, which tracks the industry. Tuvia Berzow, executive director of Oregon Kosher, a regional certiﬁ er, said it’s not a question of if companies should get certiﬁ ed, but when. “Consumers expect it,” he said. “Certiﬁ cation is not a complicated process that is going to change everything they’re doing. The market is there, and it’s an important value-added certiﬁ cation to reach a niche market that oth- erwise you couldn’t reach.” Last year the Jewish popu- lation in Oregon was 40,650, approximately 1 percent of the state population, accord- ing to statistics from the Jew- ish Virtual Library. Not every Jew chooses to eat kosher, and Reform Jews tend to be more lenient on these laws. Kosher follows the Jew- ish law of Kashrus, meaning suitable or pure, and is broken down into three categories: meat, dairy and pareve — food prepared without dairy and meat. Although many natural ingredients are kosher, once they are processed further, a certifying agency is needed to verify there status. “In kosher law, the vessel can take on the status of food cooked inside of it,” Berzow explained. He used vegan sauce as an example. “Ingredient-wise every- thing is essentially kosher, but if it’s made in a factory and they’re making meat sauces in the same equipment that ves- sel then becomes non-kosher, and any subsequent products will impart non-kosher sta- tus,” he said. Any metal vessel can be “kosherized.” The machine has to sit unused and clean for © Oregon Kosher West Coast Kosher certifying agencies Oregon: Oregon Kosher Washington: Vaad HaRabanim of Greater Seattle California: Kehillah Kosher, Vaad Hakashrus of Northern California, Rabbinical Council of California, Rabbinical Council of Orange County and Long Beach What is Kosher ... ... Meat • From animals that chew cud, have split hooves • Domesticated fowl • Slaughtered by a shochet (specialized Jewish butcher) • Soaked and removed of all blood before cooking • Utensils must be kosher ... Dairy • Comes from a kosher animal • All ingredients must be kosher, free of animal derivatives • Produced, processed and packed on kosher equipment ... Pareve (Other than meat or dairy) • Foods not processed on meat or dairy equipment • Fruits, veggies and grains free of small insects and larvae • Eggs free of blood spots Capital Press graphic 24 hours before being ﬁ lled with water, which is then boiled. There are over 1,000 cer- tiﬁ ers worldwide, and each is distinguished by regional versus international domain. Berzow estimates there are six or seven major agencies that certify thousands of compa- nies and millions of products internationally. The others, such as Oregon Kosher, are considered regional. The certiﬁ cation agency’s fee changes with the complex- ity of the facility and products that are being made. Oregon Kosher is the only regional certiﬁ er in the state and Ber- zow said its annual fees range from $1,500 to $5,000. While 85 percent of facili- ties go fully kosher, not all do, according to Berzow. Those companies have to constantly kosherize their machines and keep the non-kosher items separate. Shawn and Mark Preble of Sunny’s Frozen Yogurt in Portland have the state’s ﬁ rst and only partial kosher certi- ﬁ cation. Approached by Rabbi Dove Chastain about becom- ing a kosher shop, Shawn Pre- ble said initially she couldn’t because not all of her toppings were kosher, and it was too expensive to switch to all ko- sher. Oregon Kosher decided to grant the Prebles partial certiﬁ cation, as long as the toppings were separated from the kosher yogurt. Although the Prebles aren’t Jewish, their store is within a large Jewish neighborhood of Portland. “We recognized that it was part of our neighborhood. To be honest, I don’t know if it increased business, but we’ve got nothing by positive feed- back. I get, ‘I don’t keep a kosher kitchen, but I really appreciate the fact you’re ko- sher,’” Preble said. Kosher consumers are not always Jewish. Berzow said it’s popular among other reli- gious groups, as well as those with dietary restrictions and vegetarians because the level of supervision is higher in the kosher industry and — unlike organic certiﬁ cations — are independent of the govern- ment. Not every industry can eas- ily become kosher-certiﬁ ed. Wine can only be kosher if the production was done ex- clusively by Torah-Observant Jews, and kosher meat pro- duction is complex and ex- pensive. The animal needs to be slaughtered by a Schochet, a specialized Jewish butcher, and requires thorough inspec- tion before and after the ani- mal is killed. “There’s a misconception that kosher just means a Rabbi blesses the food. The joke I al- ways say is ‘if I was just bless- ing the food, I could do it from home,’” said Berzow. By DON JENKINS Capital Press OLYMPIA — Washing- ton’s new two-year, $43.7 bil- lion operating budget includes money to cap greenhouse gases, protect livestock from wolves and expand internships on farms. Gov. Jay Inslee signed the spending plan on June 30, an hour before the old budget ex- pired, averting a partial gov- ernment shutdown. The previ- ous two-year operating budget was $39 billion. The Republican-led Sen- ate and Democrat-controlled House worked out the com- promise in an overtime ses- sion. Lawmakers have not passed legislation respond- ing to a state Supreme Court ruling that threatens to stop the drilling of new house- hold wells in rural areas. Re- publican lawmakers say they will not approve new capital improvement projects until Democrats agree to relax the court’s decision. Agriculture-related items in the operating budget in- clude: • The Department of Ecolo- gy will receive $4.6 million to enforce the Clean Air Rule, the name the Inslee administration gave the governor-ordered cap on carbon emissions from doz- ens of factories, oil reﬁ neries and natural gas distributors. Implementing the cap will re- quire the equivalent of 20.5 full-time employees, accord- ing to a budget summary. The Washington Farm Bureau and Northwest Food Processors Association have joined a lawsuit by business groups to overturn the rule. The suit is pending in Thur- ston County Superior Court. • Lawmakers appropriat- ed money to the Department of Fish and Wildlife and the Department of Agriculture for wolf-related programs. WDFW will receive $950,000 for its Wolf Advi- sory Group and to share costs with ranchers who sign agree- ments to use range riders to watch out for wolves. WSDA will receive $300,000 to distribute to groups trying to deter depreda- tions in Ferry, Okanogan, Pend Oreille and Stevens counties. • Lawmakers extended a farm internship program to Clark, Cowlitz, Lewis and Walla Walla counties. Small farms, those with an- nual gross revenue of less than $250,000, can hire interns ex- empted from the state’s mini- mum wage law. The program already ap- plied to small farms in 16 counties. The Department of Labor and Industries will re- ceive $145,000 to administer the program. • Lawmakers authorized WSDA to write rules for cer- tifying marijuana that meets organic standards. Fees col- lected from marijuana growers will fund the program. WSDA projects the program will cost $934,000 over two years. • Lawmakers appropriat- ed $250,000 from the general fund to help small farms mar- ket their products. • Inslee vetoed a $100,000 study on how the state’s mini- mum wage affects teenage em- ployment. Lawmakers sought the study after voters raised the state’s minimum wage to $11 an hour. The wage will in- crease to $13.50 by 2020. In his veto message, Inslee stated that teenage workers have not been able to keep up with the cost of living. He stated he was committed to providing “incentives for em- ployers to hire teen workers.” • A tax bill that Inslee was scheduled to sign Friday in- cludes a business tax exemp- tion for two farm chemical suppliers, The McGregor Co. of Colfax and Two Rivers Ter- minals of Pasco. 3 years at 1.9% 5 years at 2.9% Capital Press MERIDIAN, Idaho — American Farm Bureau Federation President Zippy Duvall met several hundred Idaho farmers and ranchers this week during an exten- sive tour of the state. Idaho Farm Bureau Fed- eration staff and board mem- bers accompanied Duvall while he visited farms and agribusinesses and spoke with producers. “He primarily wanted to speak with producers be- cause he wants to be able to tell their story,” said IFBF CEO and Executive Vice President Rick Keller. Duvall was joined by IFBF President Bryan Sear- le, a Shelley farmer, and together they heard straight from farmers’ about the is- sues that most concern them, Keller said. “Now they’ll take those messages back to Washing- ton, D.C., or the state capitol to try to provide answers and solutions,” he said. Duvall received a stand- ing ovation after speaking and answering questions during a dinner June 28 at Big D Ranch in Meridian, an event that attracted about 200 people, mostly produc- ers. “We’ve really been treat- ed to something that’s a rar- ity,” Searle said after taking the microphone. Sean Ellis/Capital Press American Farm Bureau Fed- eration President Zippy Duvall meets with producers, FFA members and other Farm Bu- reau members June 28 during a dinner at Big D Ranch in Me- ridian, Idaho. Duvall spent the week visiting with hundreds of Idaho farmers and ranchers. 12 month waiver All financing on approved credit. See dealer for list of qualifying units for financing specials. 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Idaho is state No. 42 on his tour. “I think it’s important for the American Farm Bureau president to get out to meet- ings just like this and talk to the grassroots,” he said at the Big D Ranch event. Duvall has a 300-head beef cow herd, grows 750,000 broilers per year and his own hay and has been in- volved in dairying, but he said his face-to-face interac- tions with farmers around the country have been revealing. “I spent all my life in ag- riculture ... and I thought I really knew agriculture until I started traveling,” he told the Capital Press. “I realized that to be a good president of (AFBF), I had to know agri- culture and the best way to do that is to get out and meet the grassroots of this great organization.” Duvall said that based on his visits with farmers and ranchers around the nation, the No. 1 issue on their minds is labor, followed by burden- some regulations, trade, tax reform and how farmers can communicate what they do to the public. “Those are the issues that are on the minds of our farm- ers,” he said. He told Capital Press that he was in awe of the chal- lenges that ranchers in the West face when it comes to grazing on public lands. “I knew nothing about this before and I’ve become pretty passionate about their issues,” he said. “I’ve talked about it probably more than anybody else in Washington, D.C., and I take pride in do- ing that because these people need their voices heard and I’m trying to be their voice.” He said Idaho agricul- ture’s reliance on reservoirs stood out during his tour of the state. “He was able to see our water system from the air and how it’s desert on this side of the road and it’s green on this side and it’s all due to that canal that’s running the water,” Searle said. 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