Kosher With No Certificate, an article appearing online in Globes on June 19, 2014 and in the Sunday, June 22, 2014 Business & Finance section of The Jerusalem Post (where I saw it) answered a question that I’ve had for a while. (I wasn’t sure where to go for the answer, so I’m glad that the Globes’ Dafna Bramley Golan knew with whom to speak.) My question: “Did the producers of bug-free “Gush Katif” vegetables decrease the amount of pesticides used since it became known to the Rabbanut in 2012 that the means employed to render their produce “bug-free” was to use dangerously high levels of pesticides?”
The original “Gush Katif “ vegetables were grown in a special environment in Gush Katif, before the 2005 disengagement, so as to render them bug-free. After Israel left Gush Katif and the greenhouses to the Arab population, they were not able to replicate the bug-free produce that the Israelis grew.
In the article Palestinians Boot Jews, Now Ask Them for Help, by Aaron Klein of WND, Anita Tucker, a Gush Katif farmer discusses some of the techniques Gush Katif farmers used to produce their bug free vegetables :
Tucker explained she and other Katif farmers engineered agricultural technology specific to the dry, sandy Gaza conditions.
“We used different kinds of netting, also aluminum, since we knew the reflection of the sun kept bugs away,” she said. “We used colors because we knew certain kinds of bugs were attracted to or kept away from different colors. We used certain organic insecticides for certain plants, and were very strict about which chemicals we used. We kept our greenhouses as clean as possible. And we also had our own proprietary inventions and technology.”
This freed the kosher consumer from the tedious job of carefully washing and checking leafy greens and other vegetables that harbor insects, since they are not allowed to be eaten by those who observe kashrut laws. Buying vegetables labeled as “Gush Katif” simply meant that the vegetables needed to be soaked for a few minutes in water, preferably soapy water, rinsed off under running water, and could then be used without further checking. With the disengagement this production came to an end.
However, many vegetables have continued to be packaged and marketed as “Gush Katif” vegetables although they are not produced using the same methods as was done in Gush Katif. And it was the post-Katif production of “Katif” greens that created the pesticide problem.
Reactions from then Chief Sephardi Rabbi Shlomo Amar and from the Rabbanut to this revelation of dangerous pesticide use were reported in Kosher With No Certificate. “[Rabbi Amar] said eating leafy greens grown in an insect-free environment posed a definite public health risk due to increase use of pesticides, and he recommended that the public buy regular vegetables and clean them themselves, like in the olden days. In so doing, Amar refuted the claim that it’s not possible to clean vegetables in a manner that does not cost so much money and necessitate the use of so many poisons.”
Regarding the Rabbanut, the article states, “Two years ago a joint Chief Rabbinate and Agriculture Ministry team was established, and the Chief Rabbinate suggested that an arrangement be reached through which the Chief Rabbinate would withhold kosher certification for growers who exceed a certain pesticide level, which would be determined by the Agriculture Ministry. There is a halachic basis for this.”
What followed was the answer to my question: “However, the Agriculture Ministry has not yet provided the Chief Rabbinate with this information, and therefore the initiative is being delayed.” This means, therefore, that kosher consumers eating “Gush Katif” produce are, for the most part, being subjected to dangerous levels of pesticides on a daily basis. I have seen some bags of bug-free produce on which is printed the statement that the growers use minimal amounts of pesticides (look for those packages), but not all companies are willing to go the extra length to reduce bugs by other means.
Another interesting fact that I learned from Kosher With No Certificate was the method by which the original Gush Katif farmers were able to grow their produce bug free. I thought it was just by growing the produce in a screen-covered environment. The article explained that “…the vegetables are grown on beds that are detached from the ground in sand that has been sterilized and in hermetically sealed hothouses. Growing vegetables in this manner makes them almost 10 times more expensive.”
I must admit I was quite surprised by the fact that they sterilized the sand. This would, of course, make sense in terms of preventing bugs in vegetables, but anyone who is familiar with organic gardening/farming is well aware that truly nutritious produce can only be grown in healthy soil, and that is soil in which bugs thrive. Gardeners.com explains:
Soil life. Soil organisms include the bacteria and fungi, protozoa and nematodes, mites, springtails, earthworms and other tiny creatures found in healthy soil. These organisms are essential for plant growth. They help convert organic matter and soil minerals into the vitamins, hormones, disease-suppressing compounds and nutrients that plants need to grow.
Their excretions also help to bind soil particles into the small aggregates that make a soil loose and crumbly. As a gardener, your job is to create the ideal conditions for these soil organisms to do their work. This means providing them with an abundant source of food (the carbohydrates in organic matter), oxygen (present in a well-aerated soil), and water (an adequate but not excessive amount).
So, although Gush Katif may have produced bug free produce without the use of pesticides, the produce, in my opinion, may have been less than optimal nutritionally. Artificially adding nutrients to the sand, as I’m sure the Gush Katif farmers must have been doing, was a good thing, but it does not compare to the natural way in which Hashem set up the agricultural system and the method by which natural farming benefits us all.
Non-Katif produce may therefore be preferable from both a health and economic standpoint, because they ostensibly contain fewer pesticides and cost less. Even kosher consumers, as confirmed by Rabbi Amar, can use non-Katif produce and do not have to put their health and finances at risk.
For consumers who want to go a step further, since regular produce is still grown with chemical pesticides, organic is the way to go. (Although Israel may import foods that have been genetically modified, at the present time Israel does not grow such foods.) Producers who have certified organic produce do not use chemical pesticides or GMO crops. Hopefully they are also concerned for their soil health.
Fortunately, Israel has a number of organic farms, generally CSA (community supported agriculture) producers who deliver their vegetables to either a central drop-off point in a community or to individual homes. And of course, organic produce can be found in health food stores around the country. As for the higher price, considering what Gush Katif and regular farmed vegetables have been costing us both in terms of health and finances, buying organic may be a vehicle for investing in our own and in our children’s long term health.
In the video below, Dr. Daphne Miller, a family doctor in California on a quest to heal her patients as naturally as possible, shows how using traditional farming methods yields superior fruits and vegetables and healthier human beings.