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October 01, 1982 - Image 45

Resource type:
The Detroit Jewish News, 1982-10-01

Disclaimer: Computer generated plain text may have errors. Read more about this.



New Plastic Aids. Harvest


REHOVOT — An im-
1•• proved plastic covering for
greenhouses, recently in-
troduced on the market, is
proving highly effective in
producing earlier and more
bountiful harvests than
I have ever been possible be-
The new polyethylene
film, developed by Israel's
Weizmann Institute in con-
junction with Israel Pet-
rochemical Enterprises, is
manufactured and mar-
keted by Kibutz Ginegar
under the name "Infrasol-
266." It demonstrated its
superiority over the
standard product during ex-
tensive field tests recently
conducted on Israeli ag-
ricultural settlements.
Not only did the modified
polyethylene yield heavy
crops of strawberries,
cucumbers, grapes and
other hothouse specialties
several weeks before nor-
mal harvesting times, but
also proved itself as an
energy saver.
"We wanted to combine
the excellent heat barrier
properties_of glass with
the low cost of
polyethylene," said Prof.
David Vofsi, head of the
Weizmann Institute's
Harry Levine Center for
Industrial Research, who
directed the project to-
gether with Yael Allin-.
gham of the institute's
Department of Plastics



After several trials, the
institute scientists dis-
covered that a simple -salt
(sodium metaphosphate) is
a good absorber of infrared
radiation. Indeed, sheeting
containing this ingredient
was found to trap 50 percent
more heat than ordinary
polyethylene, thus provid-
ing warmer" temperatures
at night and substantially
cutting heating costs.
In addition, Prof. Vofsi
and Ms. Allingham ob-
served that the infrared ab-
sorber diffuses light
throughout the _hothouse,
eliminating the shadows
that interfere with photo-
synthetic activity. Thus
farmers can benefit from
healthier and more abun-
dant crops, savings on
energy and a substantial
head-start in the mar-
ketplace where early crops
fetch higher prices.
Produced in continuous
sheets of plastic up to 16
meters wide, the new
polyethylene contains an
anti-fogging ingredient
that prevents water drop-
lets from forming on its sur-
face. This is of particular
importance since water
drops block light as well as
damage plants.
Licensing arrangements
for the new plastic covering
were handled by the Yeda
Research ane Developinent

Theater Season. in Israel

These posters advertised the 1982 theater season
11 in Israel. The advertised plays included, clockwise
from top left, "Six Characters in Search of an Author"
by Luigi Tirandello, "Pitty She's a Whore" by John
- Ford, 'Me Maids" by Jean Jenet and "The Wars of
the Jews" by Yehoshua Sobol.

Age of Bar Mitzva Defined


(Copyright 1982, JTA, Inc.)

The age of 13 is chosen as
the age in which a boy be-
comes Bar Mitzva.
This age is mentioned in
the Mishna (Tractate Avoth
I. 5:21) as the age in which a
male is first held responsi-
■ •• ble for the fulfillment of the
, commandments of the
Jewish faith.
_ The talmudic literature
derives this from a biblical


reference to Levi, the son of
the Patriach Jacob, who was
referred to as a man
(Genesis 34:25) when, ac-
cording to the talmudic
comments, he was 13 years
of age (Tractate Nazir 29b).
The full expression of the
term Bar Mitzva is found in
the Talmud (Baba Metzia
96a) and means to refer to a
boy who is considered as
"subject to the rule of the

An Independence Celebration

Friday, October 1, 1982 45

Europe Racked by Anti-Semitism

NEW YORK — Some 55 in Italy, two each in Great
incidents of anti-Semitism 'Britain, Holland, Ireland
— ranging from anti- and Sweden, and one each
Jewish graffiti to the bomb- in Denmark, . Germany,
ing and machine-gunning of Norway and Spain.
Jews — occurred in 13
- —
European countries during
M ack Pitt
the summer, the Anti-
Defamation League of Bnai
and his
Brith reported.
According to a survey
prepared by the-league's
paris-based European
office, there were 15 inci-
Music just for you
dents reported in France; 13
in Greece; six each in Au-
stria and Switzerland; three
mils ■


g ood cSeLtzvz.


New York Seltzer Water Co.

One of the major annual events of Israel's Inde-
pendence Day in the spring is the march in Jerusalem
passing the Old City walls.

• No Salt • No Sugar
• No Calories
Call Us For Your
Nearest Distributor



Everything You Always Wanted to Know
About Kosher. Poultry

. But Didn't Know Who to Ask

By Murray L. Katz,
President, Empire Kosher Foods, Inc.

Those of us involved in the kosher
food business are, naturally enough,
constantly. asked the question, "What
exactly is kosher?"
Kosher refers to the style and tech-
_ pique of processing a product or group
of products through means which are
in accordance with the Jewish Dietary
Laws, created thousands of years ago
and passed down from generation to
The beginning of the real commer-
cial processing of frozen kosher poul-
try in this country began in 1935 with
the invention of a dry chicken pluck-
ing machine by an Englishman. While
that machine was incredibly noisy, it
conformed to the Mosaic law that
chickens should not be soaked in hot
water before plucking. And the ma-
chine allowed mass production of the
kosher product.
Kosher poultry processing involves
constant, intense. inspection during all
phases, including ritual hand-slaughter-
ing of each bird. The result is unques-
tionably a very high quality product. In
most cases, it is more so than a simi-
lar, non-kosher product.
Processing of kosher poultry is
quite different from any other form of
processing, and more costly, I might
add. For example, we do not use hot or
warm water in defeathering or at any
time in the processing of kosher poul-
try products.
Rabbinical law dictates that only
cold water shall be used. And, as is
often the case, there is valid hygienic
logic behind this religious regulation.
Hot water processing opens the pores
of the poultry and permits the entry of,
any undesirable matter and bacteria
floating in the heated water.
Non-kosher chickens and turkeys
are processed with water heated be-
tween 125 degrees and 132 degrees, •
which is when bacterial growth i's at
its highest level. And since chickens
at that stage may absorb the bloody,
heated. water into their internal sys-
tem, the threat exists with those

chickens_ of possible contamination in
a communal bath.
The cold water processing of poul-
try, then, is the most desirable for
health reasons, and while it is a more
costly proceSs, it results in a superior
product.' At Enipire, let me note, our
ice-cold, deep-well mountain water is
constantly held at temperatures that
retard bacterial growth.
All kosher poultry is soaked and
submerged completely in running tap
water for no less than one-half hour to
loosen all blood particles, and then is
hung on a drip line to free it of water
prior to salting, which is also required
by the Jewish Dietary Laws.
The birds are now hand-salted inter-
nally and externally, and stacked .cor-
rectly to drain for no less than one
hour so that the salt loosens and ab-
sorbs any remaining blood.
After salting, the birds are rinsed
through three separate vats of run-
ning cold water so as to remove the
salt and cleanse the bird.
At Empire, all poultry is chilled to
under 40 degrees -before packing in
order to longer retain its freshness
and quality.
All Empire poultry and the entire
plant and equipment are under the
supervision of the Union of Orthodox
Jewish Congregations of America,
which accounts for the (U) you notice
on kosher poultry products and which
symbol denotes the fact that the
products are indeed in accordance
with the dietary laws.
Among our employees are rabbis
who serve on the line as full-time in-
speCtors. The rabbis, -uniformed in
hard hats, white smocks, plastic
aprons and rubber boots — stringently
supervise the entire processing
through the plant. They are all mem-
bers, of course, of the aforementioned
Each and every Empire bird is
checked for wholesomeness by
United States Government inspectors.
However, many birds which may
pass this Government inspection
arc still found to be unacceptable


under Jewish Dietary Laws when
checked by the Rabbinical super-
visors who are looking for the slightest
imperfections all along the line.,—arrd
who, I guarantee you, are critical.
Finally, a wing tag is put on the bird
to certify that it's kosher — the Rab-
binical seal of approval, and the
customer's guarantee to the fact.
In short,, kosher processing requires
additional processing techniques and
procedures, as well as carefully con-
trolled inspections throughout the en-
tire production system.
The result is .a product of higher
quality, and unfortunately, higher
cost as well.
However, it is not necessarily an
ethnic product: There is nothing par-
ticularly 'Jewish' about an Empire
kosher chicken. Aside from the fact that
the processing is in accordance with the
dietary laws, it is not spiced or sea-
soned in any particular way. It is sim-
ply processed differently, and we feel
in a,better way.
Anyone who thinks about it will re-
member that when you eat Empire
kosher poultry, you're getting a really
fine, clean taste to the meat which is
extremely tender. There's never a gamy
flavor or stringy texture to our chickens
and turkeys.
If the frozen food industry is the
backbone of the American feeding
system today, certainly the frozen
kosher food producers are depended on
to an ever greater extent by the hun-
dreds of thousands of people who
maintain the kashruth strict adher-
ence to the Jewish Dietary Laws.
The frozen kosher food industry
continues to seek new and improved
frozen products for the quality con-
scious consumer. We continue to ex-
pand and plan for future products and
• markets.


DETROIT 894-3000

Call Empire Toll Free
Telex: 84-2538

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