A Look at ProChile
ProChile(*), the Trade Promotion Bureau of the Ministry of Foreign Affairs of Chile provides a wide range of services for national exporters, such as high quality information systems; supporting their participation in some of the most important international trade shows; and programs specifically designed to develop export capacities.
As Far as Kosher Products Are Concerned, South America’s Hottest Country Is Chile
Ah, Chile! This incredible country has been in the spotlight recently. Last year’s terrible 8.8 magnitude earthquake that rattled the southern and central parts of the country, and the spectacular miraculous rescue of the Chilean miners and then their emotion-filled visit to Israel have placed Chile firmly in the world’s spotlight. The truth is that Chile has been the model country economically and politically for the entire South American continent for the last two decades.
A Guide To A Favorite Fowl: How The Chicken Went From The Jungle To Your Plate
According to most ornithologists the chicken is the domesticated form of the jungle fowl. There is some disagreement in the scientific community as to which species of jungle fowl were used to develop the domestic chicken. The dominant view is that the red jungle fowl (Gallus Gallus) was the primary genetic donor; however, some have argued that the green jungle fowl (Gallus Varius), the grey jungle fowl (Gallus Sonneratii) and perhaps some now extinct species, also contributed to the development of the domestic chicken. All of the known species of jungle fowl are native to the Far East, and the domestic chicken is thought to have first been raised on the Indian subcontinent.
FDA Guidelines on Carmine Bring a Boon to the Kosher Consumer
We have all heard of the dangers associated with artificial colors. With many artificial colors having been found to be carcinogenic, one certainly understands that consumers would prefer not to see “artificial colors” listed on the ingredient panel, and industry is proud to prominently display a “No Artificial Colors” disclaimer to win over the health conscious consumer. This has helped spur demand for cochineal extract and carmine (a more purified form of cochineal extract). These dyes are made from carminic acid which is extracted from the cochineal scale insect and are therefore natural products.
Better Made Snack Foods Celebrates 80 Years
Cross and Peters company was founded in Detroit on August 1, 1930. The company was named after the founders’ first names, Cross and Peter. Both set goals to make a better potato chip, hence the brand name, Better Made Potato Chips. In 1934, the company was incorporated by the founders, the late Peter Cipriano and the late Cross Moceri.
Kosherizing an Agglomerator: They Said It Couldn’t Be Done. They Were Wrong.
One of the complex pieces of equipment used in the food industry today is the agglomerator. This machine is unique because of its high level of versatility, allowing for its many and varied functions. Through the application of dry heat and liquid spray, the agglomerator will effect physical and chemical changes to the texture of the product. The agglomeration process helps to produce a wide range of products: From medicinal herbs to dairy drink mixes, among the kosher products, and chondroitin and glucosamine, among the non-kosher items.
Pesach Shiurim
The Pesach holiday is a time where we have an opportunity to reflect on our rich heritage and affirm our commitment to the continuity of our many traditions. The geulah from Mitzrayim was the point in our great history when we were freed from bondage to man, and culminated with our becoming a nation with the subsequent acceptance of the Torah at Har Sinai. What has sustained us and preserved us throughout the millennia? Observance of Torah and mitzvos is replete with many intricate details that require us to be highly meticulous in our performance, in order to properly fulfill what is required by religious law. During Pesach, this notion expresses itself through required measurements of the special foods we eat during the holiday. These basic measurements and their careful observance are very much a part of our heritage. Indeed, the Talmud states that halachic measurements are a part of the unique laws that were given to Moshe Rabeinu at Sinai[1].
Lo Basi Ella L’orer – Chametz: Heteira Bola Or Issura Bola
The Gemara Avoda Zara (76a) differentiates between kailim used to roast kodshim and those used to roast other issurim. For the former, it is sufficient to kasher with hagalah, because when they had absorbed ta’am it was still heter (heteira bola), while the latter requires libun because when they absorbed ta’am it was already issur (issura bola).
Lo Basi Ella L’orer – Grape Purée And Vinegar
The Gemara (A.Z. 55b) says that wine becomes susceptible to mageh akum only after hamshacha. Before this point mageh akum will not make this wine assur. Hamshacha takes place when some amount of clear juice is separated from the peels and pits. Even if only a tiny amount of juice is separated, all the remaining juice that is still mixed with the peels and pits is now susceptible to mageh akum. This is brought in Shulchan Aruch (Y.D. 123:17). Even if we are uncertain as to whether hamshacha took place, Shulchan Aruch (Y.D. 123:19) rules that we must be machmir and assur the wine. Therefore, a full barrel of crushed grapes although it appears that hamshacha did not take place, if left in the possession of a non-Jew, becomes assur. We must suspect that some clear juice was removed by the non-Jew, thus invalidating all the remaining wine.
Lo Basi Ella L’orer – Grape Juice Concentrate
Shulchan Aruch (Y.D. 134:5) paskens that yayin nesech is batel in 6 parts water. Although bitul usually require 60 parts, wine is an exception. Wine that is diluted 6 times loses its status of wine, and is viewed as becoming nifgam. However, this is not true in all situations. The Gemara (Menachos 87a) relates that Rav Yosef had a vineyard which was so flavorful that standard meziga required dilution in 6 parts water. Likewise, grape juice concentrate can require many dilutions just to reconstitute to single strength, and will clearly not be batel in 6 parts water. Because grape juice concentrate is used so widely as an ingredient in both foods and drinks, it raises many questions regarding bitul and kashering kailim.