JTCA Successfully Establishes the First Kosher Chicken Production Line in Taiwan under strict Chabad supervision.
“Kosher dining” has been popular among European and American celebrities since the early 20th century. Although originating from Jewish beliefs, the growth of the Jewish community in these regions, coupled with the success of some Jewish celebrities in society and the economy, along with the health benefits of this dietary practice, has turned Kosher dining into a symbol of fashion and health.
Today, the popularity of Kosher dining extends beyond the global Jewish community and celebrities. Since the latter half of the 20th century, increased emphasis on food quality and a rise in health consciousness have brought Kosher dining into broader societal attention. Many non-Jewish individuals now choose Kosher food, considering it to have special nutritional value and purity, surpassing even organic certification.
In Taiwan, where the Jewish faith is not widespread, and the term “Kosher” is not widely recognized, the Jeffrey D. Schwartz & NaTang Jewish Taiwan Cultural Association (JTCA) established the “Kosher Culinary Lab” at the end of 2021, being the only place in Taiwan providing Kosher cuisine. However, due to the lack of locally certified farms and slaughterhouses, JTCA has been importing various Kosher-certified ingredients from around the world to meet the strict Kosher requirements from raw materials to cooking methods.
Last year, due to the impact of international avian influenza, causing a shortage of imported chicken, JTCA embarked on a challenging journey to establish a Kosher chicken production line in Taiwan. Our first challenge was finding a local partner willing to collaborate on humane and Kosher-compliant slaughtering practices. While this seemed easy in theory, in practice, we faced repeated obstacles. Most local slaughterhouses already had established, long-running models and were reluctant to change. Additionally, the demand for Kosher dining is minimal compared to the global scale, making it less attractive to manufacturers in terms of profitability and market demand. After numerous rejections and non-responses, with referrals and persistent efforts, we found a local partner willing to engage in this pioneering initiative.
After establishing this partnership, we faced the challenges of government requirements, establishing new qualification standards, and document verification. We had to fully comply with Taiwan’s local quarantine and certification regulations. With the assistance of the Bureau of Animal and Plant Health Inspection and Quarantine of the Council of Agriculture and the New Taipei City Animal Protection and Epidemic Prevention Inspection Office, we completed the local regulatory requirements and obtained the qualification for the humane slaughter of animals. Every step, from finding a suitable slaughterhouse to obtaining various certifications, presented different challenges. After months of effort, JTCA finally completed all the preparations, including location, certification, resources, and qualifications. These efforts enabled us to provide the Jewish community in Taiwan with fresher ingredients that adhere to their religious purity requirements.
For over a thousand years, the Kosher slaughter process, performed by a “Shochet” (a Kosher slaughterer certified after years of training), adheres to principles of “cleanliness” and “humaneness.” The JTCA brought in 3 certified religious kosher Shochets directly from Israel to manage, control and operate the production line. The process of de-feathering and removal of organs and blood differs from conventional slaughter methods. To ensure complete drainage of blood, Shochet extensively uses special “Kosher salt” during the slaughter process. The de-feathering step is done with cold water rather than hot water, as in conventional methods. Apart from religious factors, many believe that the unique Kosher salt and cold water de-feathering process not only preserves more of the chicken’s flavor but also imparts a more uniquely delicious taste to Kosher chicken.
After slaughter, the chicken undergoes packaging under the supervision of the Shochet and Rabbi to ensure that every Kosher-certified stamp is affixed to chickens that have truly followed this stringent process.
Kosher slaughtering, from a hygiene and safety perspective, produces superior meat. On a spiritual and meaningful level, it is also cleaner and more sacred. As health-conscious dining gains more attention today, the demographic purchasing “Kosher” food has expanded globally.
Now, JTCA has successfully established the first Kosher-certified chicken production line in Taiwan, benefiting not only the Jewish community in Taiwan but also giving Taiwan citizens the opportunity to purchase Kosher chicken, a product considered more premium than organic. What we are persistently building is not just the supply of ingredients but also important cultural exchange. Through continuous efforts, we hope to contribute to the creation of a more diverse and understanding culinary environment and cultural appreciation in Taiwan.
Would you like to experience the wonderful flavors of the millennia-old “Kosher” tradition? Feel free to make a reservation to visit the “Kosher Culinary Lab,” the only place in Taiwan where you can enjoy a Kosher feast. Here, you can savor various delicious dishes, each carefully prepared by chefs with the Michelin standards and strictly adhering to the Kosher rules. Through these delectable meals, you can experience the nourishing culture of Kosher dining passed down through generations of Jewish people.
