Exporting Meat Products to Israel
- Israel
- 02/07/2008
- Yuval Levy & Co.
Certain regulated issues in Israel are connected to the requirements of the Jewish religion; one of these is the requirement that most meat imported into Israel be “kosher.” In order for meat to be kosher, it must originate from a kosher animal (i.e. cattle or fowl), and undergo a particular (kosher) slaying and processing.
Under the Meat and its Products Law, 1994 a meat importer must receive certification from the Israeli Rabbinate (the Jewish governing body of Israel). The Minister of Industry, Trade and Labor has the discretion to approve the import of meat that has no kosher certification - but only for the internal parts of beef (not poultry or pigs). Once the Ministry of Industry, Trade and Labor grants this approval, there is no restriction on the quantity imported.
The situation is a bit more flexible should someone wish to raise cattle and sell non-kosher meat. The Animals’ Diseases Regulations, 1964 regulates the manner of meat slaughtering in Israel (kosher and non-kosher), by setting out the veterinarian and procedural aspects of the slaughtering for health purposes, and by limiting the geographical locations for pigs to three locations. Non-kosher meat may be sold in Israel; however under the Law of Prohibiting Kosher-Fraud, 1993 a business must notify its customers that it processes and sells non-kosher meat.
One should also keep in mind that Israel’s lack of diplomatic relations with most countries in the region would significantly impact on the ability to export in the region. Moreover, many of these (Muslim) countries have their own religious dietary regulations.
