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For years, merchants who frequently travel to major trade shows have witnessed similar situations at domestic food trade shows: During the Canton Fair, an American buyer asked the customer service staff at every chestnut processing booth if they had kosher certification. If they did, the conversation would continue; if not, they would walk away. Similarly, at the Shanghai Food Additives Exhibition, an Israeli businessman, holding a kosher certificate, asked every instant noodle company if they had kosher certification. This frequent occurrence completely deprived manufacturers without kosher certification of a prime opportunity to sell their high-quality products internationally.

Since joining the WTO, China has become the world's largest exporter of food and food ingredients. The ever-expanding potential of China's food industry market has whetted the appetite of overseas suppliers of processed foods and food ingredients, who are flocking to my country to partake in the feast. Kosher-certified foods are becoming increasingly dominant in the overall food market. According to a report by Kosher Industry Consulting, the US market for kosher-certified foods is estimated to be $165 billion and is growing at an annual rate of 15%. KLBD, a renowned domestic kosher certification company, reports that an increasing number of domestic manufacturers are seeking information on kosher certification. While some larger companies are relatively familiar with kosher certification, smaller and more remotely located factories remain largely in the dark. In short, kosher certification has become a crucial component for the Chinese food industry in expanding into overseas markets.

Kosher means clean or edible in English, or "kosher," and in Hebrew, it literally means "suitable" or "acceptable." When applied to food, it means that the food complies with Jewish dietary laws and is acceptable to those who believe in kosher food. Therefore, in Jewish tradition, the term "kosher" often refers to food that conforms to Jewish dietary laws. Kosher can also be understood as: K—Keep, O—Our, S—Souls, H—Healthy, E—Eat, and R—Right, meaning "to maintain the health of our souls, we must eat right." Kashrut refers to the dietary laws that must be adhered to by Judaism.

Simply put, kosher certification refers to the certification of foods, ingredients, and additives according to Jewish dietary laws. Foods produced according to kosher requirements are believed to contribute to spiritual well-being, and therefore warrant the designation "kosher." Kosher dietary habits are a crucial hallmark of Jewish identity, and therefore kosher standards in daily diet are generally considered paramount. Any unapproved ingredients in a diet are considered non-kosher.

There are many rules governing kosher food. Kosher laws are found in the Bible and detailed in the Talmud and other traditional Jewish legal codes. On-site certification of whether food meets kosher standards can only be conducted by a Rabbi.

1. Among animals, even-toed ungulates that chew the cud, such as sheep and cattle, are kosher; animals that do not chew the cud, such as pigs, rabbits, camels, dogs, cats, etc., are non-kosher.

2. Among aquatic animals, fish with scales and fins are Kosher; shrimps and mollusks without scales and fins are non-Kosher.

3. Poultry such as chickens and ducks are kosher; however, carnivorous birds such as eagles and hawks are non-kosher. Reptiles such as lizards, geckos, and snakes are also non-kosher.

4. Scavengers, animals that have died of old age, disease, etc., and game animals are non-kosher. Blood and blood products are also non-kosher.

5. Fruits and vegetables that have been thoroughly washed and are free of insects are Kosher, except for grape products.

6. It is strictly forbidden to eat meat and dairy products at the same time.

Even clean and healthy animals must be slaughtered instantly and painlessly by a licensed Jewish Rabbi with a sharp knife, and their tendons must be picked out and carefully processed before they can be eaten.

Kosher standards are derived from the Torah (the first five books of the Old Testament of the Bible) and the Talmud (the Jewish code: a collection of ancient rabbinic writings, including the Mishnah and the Gemara, which form the foundation of religious authority in Orthodox Judaism). Of course, Kashrut standards vary from sect to sect, but Orthodox Judaism remains the majority.

Adherence to kosher food is fundamental to Jewish daily life. Understanding the basic principles of Jewish dietary law is essential for Jewish families. Kosher foods are divided into three categories: meat, dairy, and vegan foods. A fundamental principle of Jewish dietary law is the strict separation of meat and dairy. Meat and dairy products cannot be cooked or eaten together. To ensure this, kosher kitchens use separate utensils, utensils, and cooking utensils for meat and dairy, with separate working areas. The third category of kosher foods—vegan foods—includes foods that are neither meat nor dairy, but may be eaten together. The following is an introduction to meat, dairy, and vegan foods, as well as guidelines for cooking and serving each type of food according to kosher standards.

Meat must come from even-toed, cud-chewing animals. Cattle, sheep, and deer are kosher. Kosher poultry is identified using traditional, generally accepted methods passed down from generation to generation. All carnivorous and scavenging birds are prohibited. Kosher poultry include domesticated chickens, ducks, geese, and turkeys. Livestock and poultry must be slaughtered according to Jewish dietary law by highly trained professionals (called shochet). Permitted meat must be properly prepared before cooking. Utensils used must be kosher.

Dairy products must come from kosher animals. All ingredients must be kosher and contain no meat derivatives.

Non-kosher dairy products often use ingredients of animal origin. For example, rennet is used to make hard cheese, yogurt sometimes contains gelatin, and butter may contain non-kosher additives. Dairy products must be processed on kosher equipment.

A vegan food is one that is neither meat nor dairy. This means it contains no meat or dairy derivatives and has not been mixed or cooked with any meat or dairy products. Examples of vegan foods include eggs, fish, fruits, vegetables, and juices in their natural, unprocessed state. These foods also include dried pasta, soft drinks, coffee, tea, and many types of sweets and pastries. Only products with a reliable kosher certificate, regardless of how they have been processed, should be purchased with confidence.

Meat and dairy products should not be cooked or consumed together. Combined meat and dairy products should not be sold or fed to pets. To ensure that meat and dairy products are kept separate, kosher kitchens require the use of dedicated utensils and cutlery for preparing and serving meat and dairy products. Having separate utensils for serving pareve foods is also helpful. The time between consuming meat and dairy products: According to dietary law, there is a prescribed time interval between consuming meat and dairy products.

1. After eating dairy products and before eating meat, eat some vegan food, but avoid rubbing it against the roof of your mouth. Then rinse your mouth or drink something and wash your hands. Generally, wait at least half an hour between eating dairy products and meat. After eating certain hard cheeses, wait six hours.

2. After eating meat, a full six hours must be allowed before consuming dairy products. This six-hour interval is standard for all Jews, except for those groups that have established other customs. Specific guidance from a rabbi is required for those who consume special dairy products and children under nine years old.