As a result — and similarly to
how kosher-for-Passover Coke
is produced — about once a year,
producers of kosher-for-
Passover quinoa make a certain
amount of quinoa specifically for
Passover. It is labeled “OUP,”
with full rabbinical supervision
of the production process. Then
the rabbis go home, and come
back later for the next produc-
tion round.

Today, many food ingredients,
as well as the final food product,
are often made far away from the
grocery shelves, particularly in
the Far East, Elefant said. There-
fore, the OU has become a highly
global operation, with a presence
in 80 countries. In addition, “the
equipment used to manufacture
food is all obviously new equip-
ment that didn’t exist in the time
of the Talmud,” he said.

In the current era of mass
food production, the OU has
needed to find out how to make
production equipment kosher
without the guidance of original
source material with instructions
on the issue.

Contemporary rabbis need to
be “extremely knowledgeable in
understanding the machinery that
manufactures food,” and in know-
ing how to conduct the koshering
process without breaking “a piece
of equipment that costs millions
of dollars,” Elefant said.

One issue that comes up with
regard to Passover and food, ac-
cording to Roger Horowitz, in-
volves oils that may be used dur-
ing the holiday. For instance,
tories, sophisticated control sys-
tems are also in place.

“You have to embed kosher
requirements into the very food
system, and what’s remarkable is
how successful Orthodox Jews
have been in embedding those
requirements in our industrial
food system,” Horowitz said.

Elefant cited another example
of a product the OU has certified
for Passover — canned tuna.

“Over the years, we have made
[specialized Passover] runs of tu-
na for Chicken of the Sea, Bum-
blebee, etc.,” he said.

“The tuna fish itself as a fish
is inherently kosher for Passover.

But all the other ingredients to
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make the tuna, [like] the veg-
etable broth that they sometimes
put into the tuna…are not nec-
essarily kosher for Passover,”
added Elefant.

In yet another illustration, cof-
fee doesn’t always require an OUP
label to be considered as kosher
for Passover. The OU also recom-
mends one-ingredient foods that
are considered kosher for Passover
sion of the syrup needed to be
made for Passover.

Statistics compiled by Lubi-
com Marketing Consulting (an
agency working with kosher food
producers) for last year’s Kosher-
fest trade show revealed the pro-
duction of 600 new products for
Passover, and that 40 percent of
annual kosher food sales came
during the roughly month-long
period including and surround-
ing Passover.

Passover is the “most widely
observed holiday on the Jewish
calendar,” said Lubicom Presi-
dent Menachem Lubinsky, with
an estimated 70 percent of all
U.S. Jews attending at least one
Passover seder.

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Quinoa is a type of grain that
was only in recent years certified
as both kosher and kosher for
Passover by the OU.

corn oil cannot be used, so rab-
bis must figure out how to con-
trol the oil while it is being
shipped in trucks across long
distances in order to make sure
the oil is not contaminated. All
tankers need to be washed and
sealed by rabbis before they can
be reloaded, and any holding
tanks must also be monitored
by rabbis. Then, inside the fac-
without requiring the foods to be
labeled with an OUP. Decaffeinat-
ed coffee, however, can only be
consumed on Passover if the de-
caffeination process does not in-
volve an alcohol made out of
grains or corn. Brands that the OU
deems appropriate for Passover
include Nescafe’s Taster’s Choice
and Folgers.

“We had to review the entire
decaffeination process to make
sure there’s no issue,” Elefant said,
noting that in these cases, the
products were deemed appropri-
ate for the Jewish holiday as they
are. Yet in the case of Bosco
chocolate syrup, which has also
been labeled OUP, a separate ver-
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APRIL 7, 2016 15