The KOF-K, one of the most accepted kosher certification agencies, which certifies over 20 flour mills throughout the U.S., and ConAgra Foods, one of the largest producers of flour world-wide, have partnered up to make fresh Yoshon flour available and readily accessible.

Yoshon refers to the grain that had taken root before the second day of Pesach, when the Korbon Omer had been brought during the time of the Beis Hamikdash. This grain was permissible to be eaten. The grain which took root after, Chodosh, would be stored until the next year’s Korbon was brought before it too could be used.

Yoshon today is almost a given in Eretz Yisroel, but the issue of Yoshon in America has been a machlokes for decades. It is believed by some, that since there were not enough facilities in the U.S. to provide entire communities with Yoshon flour, the rabbis could not insist that people be machmir on it. And, though Yoshon has been produced in the U.S. for many years, most mills did not want to participate due to all the complexities and the stringencies involved in its production and storage, not to mention the great financial risk.

“I think the arrangement between the KOF-K and ConAgra is a big step forward,” says Rabbi Yoseph Herman, the recognized Mumchah on Yoshon in America. “It is very encouraging that the KOF-K is involved, and I am hopeful that the bakeries in New York will now be provided with a steady supply of Yoshon.”

Until now, Yoshon flour was mostly available by frozen stock and for bulk purchases only. The flour mills that did provide Yoshon flour did so at a huge financial risk, because there was no guarantee that all the flour would be used and there was still a big problem of bug infestation, tola’im, which would wipe out entire stock piles, despite being in cold storage.

As the yeshiva world continues to grow, both the KOF-K and ConAgra have received numerous inquiries for Yoshon flour, fresh and at a reasonable price. With demand being so high, this collaboration was a natural partnership. Rabbi Ari Senter, Rabbi Michoel Brukman and the Rabbinic Board of the KOF-K worked for many months designing the perfect environment that would satisfy all Kashrus concerns while maintaining the quality of the flour. Rabbi Moshe Reich will be the day-to-day coordinator for the Yoshon project.

“With the exponential growth of the yeshiva community,” explains Rabbi Ari Senter, “there is now a great demand for a reliable source of Yoshon. We aim to meet this demand and to insure the highest standards of kashrus at every step of the way.” As with all other services the KOF-K provides, the Yoshon production is overseen by a beis din comprised of Rabbi Aron Felder, Rabbi Doniel Neustadt and Rabbi Shlomo Gissinger.

For the first time ever, an entire plant in Denver and a ConAgra wheat storage house is devoted exclusively to Yoshon. There is a mashgiach temidi on location for packing and sealing the rail cars used for transport, as well as on location at ConAgra’s Bronx Terminal distribution center. Trucks are cleaned in preparation for the Yoshon flour and a seal is placed on each truck as it sets out to the purchasing bakeries. And since the flour will be completely fresh, not in frozen storage, the tola’im issue and quality control issues are all but eliminated.

“There is certainly a direct need for this product,” says Peter Bisaccia of ConAgra Foods. “Over the last year, we have been working to finalize the set up of our plant solely dedicated to Yoshon flour. The greatest challenge is that we were working to insure not only the quality of the flour, but also to maintain the standards demanded by kosher law. To that end, it has been a wonderful experience working with the KOF-K. They are at the forefront of bringing a much desired product to communities nationwide.”

For Yoshon purchasing information, contact Peter Bisaccia, ConAgra, at (914) 962-7449.
For kashrus inquiries regarding ConAgra Yoshon, contact Rabbi Senter, KOF-K, at (201) 837- 0500.

(YWN Desk – NYC)