The Laws of Yoshon
The source for the laws pertaining to Yoshon (old crops) is found in Vayikra (23:9-14). These laws apply to the Chamishas HaMinim (five grains):
- Barley
- Oats
- Rye
- Spelt
- Wheat
The Yoshon Search Page
For help identifying products meeting Yoshon Halachic requirements, you can search by brand or filter by categories (e.g., “Bread & Pastries,” “Frozen,” or “Snacks”). This tool provides specific “Yoshon Always” designations and precise “Best Before” date cutoffs for products containing winter wheat or oats.
What Defines Yoshon?
Grains are considered Yoshon if they took root prior to Pesach. If the grains did not take root prior to Pesach, they are Chadash (new crops) until the subsequent Pesach.
Note: The laws of chadash do not apply to other grains such as rice, corn, and buckwheat.
Halachic Context & Disputes
There are several halachic discussions concerning the prohibition of chadash, specifically:
- Is it a Biblical or Rabbinic prohibition?
- Is it prohibited only in Israel or also outside of Israel?
- Does the prohibition apply only to Jewish-owned land, or does it include non-Jewish ownership?
While many commentators argue one should be diligent in avoiding chadash outside of Israel, various Rabbinic decisors discuss leniencies (factors for permission), including:
- Sfek Sfeika (Double Doubt): Maybe the crop is from the previous year; if it is this year’s, perhaps it took root prior to Pesach.
- Winter Wheat Prevalence: In the US, 75% of planted wheat is winter wheat, which is Yoshon by nature.
- Other Factors: The difficulty of storing flour and the status of bread as a staple (shas hadchak).
Status by Grain Type (US & Canada)
- Barley & Oats: Mostly Chadash in the US (do not take root before Pesach). Canadian oats are also typically Chadash.
- Rye: Domestic rye grain is always Yoshon. However, Rye Bread is often Chadash because it is primarily composed of spring wheat.
- Spelt: Grown in the US and Canada is Yoshon.
- Wheat:
- Winter Wheat: Yoshon (roots before Pesach).
- Spring Wheat: Usually Chadash (does not always root before Pesach).
Flour Varieties & Usage
| Flour Type | Source | Common Uses | Likely Status |
|---|---|---|---|
| Low Gluten | Winter Wheat | Cookies, Matzah, Pretzels | Yoshon |
| High Gluten | Spring Wheat | Bread, Challah, Pizza, Bagels | Usually Chadash |
| Medium Gluten | Mixed | Bread, Pizza | Mixed |
| Durum | Spring Crop | Pasta | Usually Chadash |
Note: The following flours are usually Chadash: high gluten, high strength, bread, patent, clear, pizza, all-purpose, and graham.
Malt & Other Ingredients
Malt (Barley): Malt is derived from barley and can be Chadash (entering the market around Dec 15). It is added to most flour to help dough rise, usually at less than 1% volume. Halachic discussions exist regarding if this amount is botel (nullified).
Common products containing malt: Pretzels, candies, cereals (e.g., Corn Flakes), beer, vodka, gin, cordials.
Vinegar: White vinegar has no Chadash concerns. Specialty vinegars (malt, tarragon, salad) may be problematic.
History & Tracking Methods
In the 1930s, domestic wheat was stored, ensuring Yoshon status. By the 1950s, Rav Aharon Soloveitchik discovered that storage practices had ceased. He revolutionized the industry by requiring Streit’s to use stored flour for certification.
In the 1970s, the US began selling surplus wheat to Russia, depleting domestic storage. Rabbi Yosef Herman began compiling data to track Yoshon status. While he initially used the principle of meisiach lefi tumo (casual conversation), companies are now aware of the Yoshon market. Today, determinations are based on USDA crop progress reports to calculate precise cutoff dates.
Production & Storage Guidelines
Infestation Risks: To observe Yoshon, one must often store flour. If not refrigerated, flour beetle eggs (which survive the milling process) can hatch within 21 days. Refrigeration and airtight sealing are imperative.
Milling Procedures (OU Policy):
- Flushing: Equipment is rarely “wet washed.” Instead, it is flushed with Yoshon flour. The first pallet is labeled Chadash, and subsequent pallets are Yoshon.
- Rabbi Belsky’s View: This flush removes enough Chadash to overcome halachic concerns.
- Rabbi Schachter’s View: There is a limit to issur mashehu; miniscule amounts of remaining Chadash do not prohibit the flour.
- 24-Hour Rule: The OU requires equipment that produced Chadash to be eino ben yomo (unused for 24 hours) before producing Yoshon, based on the Sha’agas Aryeh’s opinion that Chadash is Biblical even outside Israel.