Text Box: s"xc PRESEASON CHODOSH BULLETIN Guide to Chodosh, c/o Yoseph
Herman, 20 Sylvan Road, Monsey, NY 10952 Address all subscriptions to:
Project Chodosh Subscriptions, PO Box 150088, Kew Gardens, NY 11415 Hot
Line Phone: 718-305-5133. E mail: [EMAIL PROTECTED] June 08
TIME TO RENEW SUBSCRIPTIONS TO THE GUIDE TO CHODOSH
It is time to renew your subscription for the 3 issues of the Guider to
Chodosh that we will ??"? publish this upcoming season. Please note that
the cost of the three issues this year is increased from $17 to *$18*.
Please mail your check and the renewal form at the end of this Bulletin to
Project Chodosh Subscriptions
PO Box 150088
Kew Gardens, NY 11415
All other correspondence should be sent to the Monsey address, listed at
the top of this page.
SUBSCRIPTION RENEWAL FORM
Please fill out this form and return with your $18 check made out to
Project Chodosh, for the subscription to next seasons Guides. Mail
to: Project Chodosh Subscriptions, PO Box150088, Kew Gardens, NY 11415
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*POTENTIAL MAJOR PROBLEMS FOR YOSHON IN THE FORTHCOMING SEASON*
*_THE PROBLEM: _*In the previous years, your local bakeries have been
using Yoshon spring wheat flour to produce their breads, challehs,
rolls, bagels, pizza, etc. This year, due to the unusual world-wide
wheat shortages, we are facing unprecedented shortages of spring wheat
that has usually been available this time of the year to be stored for
next seasons Yoshon. This is coupled with a corresponding unstable
price situation in the futures markets for spring wheat. As a result, it
is quite possible that methods used until now of producing Yoshon foods
from stored Yoshon spring wheat may be curtailed or be unavailable to
your bakeries this coming season.
*_A MEETING WAS HELD _*on Jun 16. This meeting, which was called by the
Guide to Chodosh, was held at the headquarters of the O-U. It was
attended by the mashgichim that give hashgocho on Yoshon and by
representatives of the flour mills, flour distributors, pasta makers and
others from the food production chain. Some of the conclusions were:
· The usual Yoshon spring wheat flour is thus far only being offered for
the entire season by one mill, and only to those who commit to purchase
this for the entire forthcoming season by June 23. It is not clear how
many bakeries are prepared to make this commitment so early is the season.
· A second mill can offer Yoshon spring wheat flour, but only until
early November.
· Even these 2 mills are only offering the Yoshon flour in the New York
area. It is not known if any Yoshon spring wheat flour will be available
elsewhere in the country.
· A second option has been proposed for producing Yoshon baked products
without the need to store spring wheat. This method would be applicable
anywhere in the county, at any time, without prior reservation or
commitment. This involves using a pure winter wheat flour (that is
always Yoshon) and enhancing it with added vital wheat gluten. This
option has been used successfully by some bakers. However, it does
require some experimentation. Not every bakery may be willing to
experiment with such new methods. In addition, the price of this new
method will not be established until more of the winter wheat is
harvested, by mid July.
· Gefen expects to have Yoshon barley over the entire Chodosh season.
We will probably not know for sure what each individual bakery, pizza
shop, catering hall, etc will choose to do until around sukkos time,
around mid October, when the second issue of the Guide will be under
preparation. _Even bakeries and other facilities that have been
producing Yoshon for many years, may choose not to do so this
forthcoming season._ This means that the first issue of the Guide will
list only very few bakeries and similar establishments, only those that
already have made the commitments to use the new methods of Yoshon
production by early August. Even these may choose to change their minds
depending on their experiments. Therefore _this puts an extra, new task
on the shoulders of the Yoshon consumers. They must keep checking and
rechecking the Yoshon status at their bakeries, etc, until the situation
stabilizes. _We expect all facilities which will choose to discontinue
Yoshon, to post prominent signs to that effect. It also means that the
first issue of the Guide will become obsolete to a very large extent
when the second issue comes out, hopefully by early November. Between
the publication of the first and second issue of the Guide, you will
have to rely, to a much greater extent than in past, on updates that we
hope to post on the Hot Line news and by email.
ESTIMATED CHODOSH STARTING DATES
The above problem is due to the general shortage of old crop available
for Yoshon storage. The same shortage _will cause the new Chodosh season
to begin earlier than in past years_. The lack of old crop will force
the mills and factories to start using the new Chodosh harvest as soon
as it comes off the harvest. The following are our early estimates of up
to which date it will be recommended that you can purchase foods without
concern for Chodosh. These are *preliminary estimates* only. Corrections
and updates to these will be posted when available, on the News section
of the Chodosh Hot Line and by email to those who subscribe to the email
list (see below.)
· Items using oats should be safe to purchase without looking at codes
up to around Jul 15
· Foods using wheat, other than noodles and pasta, safe to purchase up
to around Aug 1.
· Noodles and pasta safe to purchase up to Aug 15.
· Barley products, other than items from barley malt, safe to purchase
up to Aug 15
· Barley malt products, including beer should be safe to purchase up to
Dec. 15.
*AGRICULTURAL FACTS*
Even though pesach was late this year on the solar calendar, most of the
crops that may be Chodosh were planted after pesach. According to the
reports of the U.S. Dept of Agriculture, the following percentages of
crops were planted after the start of pesach and are Chodosh: spring
wheat-20%, barley-22%, oats-30%.
The winter wheat harvest has been significantly delayed this year due to
heavy rains in the growing areas. These rains may also make it more
difficult to use this years winter wheat with added vital wheat gluten
to bake breads, since they cause a lowering of the protein level of the
crop. (See the discussion above.)
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Project Chodosh is an independent activity, not affiliated with any
movement or organization. We thank the Jewish Internet Fund (JIF) for
allowing us to use their E mail distribution services. The JIF provides
free email and web hosting to Jewish education and outreach
organizations. We also thank the sites moruda.com and sefer.org for
allowing the public to use E mail to request copies from their
facitlites of the Guides to Chodosh and the Mashgichim.
