is one hechsher better than the next?

Yesterday I wrote about an interesting discussion written about in Mishpacha, a popular chareidi magazine/newspaper. There was a second article in this past weeks Mishpacha that was similarly enlightening.

The Mishpacha staff went to investigate the status of kosher and glatt kosher meat. They did this because of some recent problems that have come to light in the world of meat kashrut, including one recent event in Israel in which non-kosher meat was found being packaged with kosher meat.

They make some fascinating statements early in the report.

1. They say that the reason the regular Rabbanut hechsher is looked upon as a "b'dieved" hechsher is not because of the quality of the hechsher, but because they maintain two different levels of hechsher under the name Rabbanut (not including mehadrin). They run a hechsher for regular, non-glatt meat, and they also certify meat under the hechsher "chalak" which certifies glatt meat under the authority of the Rabbanut. The fact that the same organization runs two levels of kashrut under the same name, leaves it open (in poeple's minds) to problems.


2. They clearly state that the problems discussed in the article are just as likely to happen in any of the mehadrin and badat"z hechsherim. The only reason the article discusses solely the Rabbanut is because the Rabbanut is an organization with oversight. When problems arise, they are publicized. With the private hechshers, everything is kept as secret as possible and they do not publicize when they find problems. So the impression is created that they have fewer problems, if at all, which is not true. they just don't talk about their problems, while the Rabbanut does (or has to).


3. The private hechshers (a.k.a. non-Rabbanut - meaning all the various badatz and mehadrin hechshers) refuse to talk about these things. They would not answer questions about why they consider themselves as better hechshers, nor about what differentiates them from other hechshers.

That is, I call them fascinating because I have never seen a chareidi publication, or heard from a chareidi rav, any such statement before.

Here is an article in a serious chareidi publication explaining the positions of the Rabbanut. Not only do they not make any claims that chareidi hechsher organizations are any better at the business, but they clearly say the "best" chareidi hechsherim are plagued by the exact same problems, with the additional feature of their ability to cover it all up and keep it secret.

Not only that, but the article goes into the various systems and methods the Rabbanut has put into place, and changes they will keep making in order to meet the demands and deal with the problems that will crop up in the future.

So why are we, the frum public, the chareidi public, the chardal public, the ultra dati leumi public, whatever other group you consider yourself part of, so beholden to the "better" hechsherim? Why do we only eat Badat"z or She'airis? Why do we only eat Rubin or Landau? Do we really know that these hechsherim are better than the Rabbanut?

The Rabbanut at least comes clean and tells us what the problems are and what they do to correct them. According to the article in Mishpacha, the "better" hechsherim refuse to respond to such queries. Are they really better or are we victims of manipulations and PR and good marketing? Do we really believe, with no basis, that they are better or is there something to it? Do we just not want to be caught eating from a "lesser" hechsher because it will ruin our childrens shidduchim and acceptance into certain schools and social groups?

I do not have the answers. I do not know that they are better or not. I do know that one of the most serious, and definitely the most popular, chareidi publication just published a serious article that pretty much forces one to ask these questions.

I understand if one wishes to be machmir on himself (an Ashkenazi - for a Sefardi Jew this is basic law, not a chumrah), and only eat glatt meat. It is also fine by me, and is perfectly kosher in my mind, if one (again, an Ashkenazi Jew) follows the Rama rather than the chumrah of the Mechaber, and chooses to eat non-glatt meat as well.



There were recently some very interesting posts by Am Kshe Oref and DovBear on the topic of how society has come to totally reject eating non-glatt meat and how difficult it is for someone who wants to eat non-glatt (to cut down on costs for example). At least in Israel one has the choice - the Rabbanut offers a hechsher that includes non-glatt meat. However in the US it seems it has become difficult to find non-glatt meat. The chumrah of glatt has been imposed on society to the exception of the Rama.



But let's say that is not you. Let's say you choose to be machmir and eat only glatt meat. Ask yourself this - how do you know the "better" hechsherim are really better? Why do you only rely on some and consider others b'dieved kosher at best?

I am sure there must be some differences, at least in the non-meat category. Maybe how often a mashgiach shows up. Maybe whether or not they use bug-free produce, sifting the flour and rice, maybe other things. I don't know, but at least regarding the meat situation the picture just got fuddled...