July 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.
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Washington budget funds
carbon cap, deterring wolves
Gov. Inslee vetoes
minimum wage study
When he was elected as
AFBF president in January
2016, Duvall promised to
visit with producers in every
state. 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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