FACT: Since there is more to kosher than just ingredients, supervision is still necessary. Remembering that not all kosher supervisions are equally acceptable, consumers rely on the certifying rabbi. Additionally, the equipment, processes and many other factors are, also, critical in determining acceptability.
Organic Maple Syrup Fair Trade & Farmer Owned
Organic Maple Syrup Fair Trade & Farmer Owned
Organic Maple Syrup Fair Trade & Farmer Owned
The Organic Maple Cooperative
Helping Sustain Family Farms
Helping Sustain Family FarmsOrganic Maple Cooperative
919 Front Street
Cashton, WI 54619
tel 1.800.760.1449
fax 1.800.865.4602
Maple Valley Products and Blue Ribbon Kosher
Why Kosher?
MYTH: Kosher food is the same as any other, it’s just that rabbi blesses the food.
FACT: Although the food may be a blessing to the consumer’s palate and the company’s bottom line, the rabbi is there to supervise and assure compliance with the many exacting kosher laws. Kosher means fit or proper, and that’s what the rabbi certifies it is.
MYTH: Kosher supervision is overpriced. "I can’t produce profits with kosher certification."
FACT: Kosher doesn’t cost. It pays. With an estimated forty to fifty percent, and rising, of all grocery store products displaying some sign of kosher supervision, it must be beneficial to companies, both large and small. The advertising industry has even listed kosher foods as one of the "Top Ten Hottest Trends" and so far they’ve been on target. Your actual cost per unit will be minimal. Remember, a small operation can cost less to certify.
MYTH: The Rabbi will get in the way.
FACT: The certifying rabbi is part of the production process. He is specially trained to facilitate producing the products he supervises. Often, his expertise makes him a problem solver.
MYTH: Kosher is old fashioned; I’m high tech.
FACT: The formulation of the 5000 year old biblical kosher laws has accommodated an unbroken chain of knowledge, up to and sometimes beyond, the cutting edge of modern technology. This extends to expertise in the microbial and genetic sciences, electronics, bio-mechanical engineering and more. All this knowledge is necessary to assure a quality product and a quality supervision. After that, the basics are easy.
MYTH: The Jewish population is too small for me to profit from kosher certification.
FACT: Almost eighty percent of today’s kosher consumers are NOT Jewish. Of the $500 billion in food sold in the United States each year, about $180 billion (and growing) of it is kosher certified. The marketplace consists of Muslims, Seventh Day Adventists, and Hindus who use kosher certification as a way to adhere to their religious dietary restrictions; Vegetarians, health food and health oriented groups and people who simply seek the higher quality perceived with the seal of kosher supervision; And over 50 million lactose intolerant people and people with allergies to dairy foods, can look for the kosher-parve designation as their best assurance that a food contains no dairy. This all translates into better sales and pricing.
MYTH: Every kosher certification agency is the same.
FACT: Although it is true that kosher laws are the same regardless of geography, interpretations sometimes vary. Different rabbis will rely upon different precedents. As with all professions, qualifications vary among rabbis, too.
MYTH: The biggest supervision agencies are the best.
FACT: Selection of a kosher agency depends on many factors. The largest agencies (including those widely known) are often the most expensive due to their overhead and staffing. However, a smaller agency doesn’t automatically guarantee a smaller price, although it frequently is less. You must ask yourself if your distribution and volume requires a large certifying agency or, perhaps, a reputable regional or local supervision makes the most sense for you.
MYTH: I don’t want my business secrets to become public.
FACT: All reliable certifying agencies and rabbis will agree to sign a confidentiality statement that they will not give out information without express written permission.
MYTH: My ingredients are all kosher already. I don’t need supervision.
Since the late 1980s, kosher product sales have grown steadily,
Kosher FAQs
averaging 15 percent a year Currently, there are millions of dollars waiting to be spent on new kosher products. Although the substantial profit potential in kosher foods is a factor, with double-digit increases being common during the first year a company or product converts to kosher, it is not the only benefit. Ad Week Magazine calls kosher certification, foods"... Good Housekeeping seal of approval". Blue Ribbon Kosher calls it "Quality assurance for the consumer; Quality control for the company."
