The guidelines for the sources of kosher
and non-kosher materials originate in the Bible. The interpretations and
decisions of the Rabbis of the post-Biblical era have added detail, organization,
and explanation to these dietary laws. In the main, prohibited sources
include all flesh of animals which lack either split hooves or do not
chew the cud. This category includes pork. Poultry and meat are permissible
from animals that are slaughtered by humane methods dictated by Jewish
Law and carried out by specially trained ritual
slaughterers. The only types of fish permitted are those that have both
fins and scales. This requirement would exclude seafood such as shrimp
and lobster.
All natural grape derivatives have special
kosher considerations. Since wine has sacramental significance in Jewish
ritual, the Rabbis enacted laws regarding its acceptability and use. All
natural grape products must come from grape juice that has been supervised
from start to finish. Only these grape products can be certified and approved
as kosher.
Cheese products such as Cheddar, Muenster,
Swiss, and the like, can be certified kosher only if produced under constant
supervision. It is common practice for cheese manufacturers to use rennet
derived from non-kosher sources as a coagulant. Kosher cheese must be
produced with kosher microbial coagulants to satisfy kosher requirements.
For this reason, supervision of kosher cheese production was made a standard
prerequisite.
Products of fruit and vegetable derivation
are approved for kosher use, providing there is no insect infestation.
Agricultural products coming from Israel
have unique kosher requirements and are only acceptable when under Rabbinical
supervision.
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