How do we get ready for Passover
Passover is almost here, and with it comes the Seder night (Holiday eve). Cleaning and preparations for the Holiday are well underway. When consumers see “Kosher for Passover” products (products that don’t contain flour and were not produced on a flour-covered surface) on the shelf, they can’t imagine the long process these products have undergone. In this post, I will describe to you what technologists and the people in marketing, procurement and production go through until those products are placed on the shelf.
The process begins immediately after Passover, when the sales and marketing people sit together and analyze the Holiday sales, draw conclusions, share new product ideas from their feverish minds (the technologists contribute their views at this point) and write a brief for the next Passover Holiday (which will be celebrated, mind you, 11 months later). The technologists then immediately issue sample orders to the procurement people. The procurement people will then apply pressure on the marketing people and technologists, with the understanding that if we don’t receive orders on time (and that time is the month of August) we won’t be able to provide Kosher for Passover raw materials on time.
Starting production for Passover
So at this point we already have a list of products for sale and a raw materials order that were sent to the supplier. Now begins a saga of discussions with suppliers, both in terms of what they can provide, and in terms of price.
The confectionery plant holds the first production of Kosher for Passover products for export in as early as November. You read it correctly – November! People are still not finished dismantling their Succot booths, when the confectionery plant is already immersed in production for Passover!
It should be said for the production staff that they are very well- trained for the Passover Kashrut procedure, and modify it according to occasional changes in the production lines.
Passover at the confectionery plant
The second production batch of Kosher for Passover products starts at the liquid chocolate plant in December / January (depending on the Jewish calendar).
Main Passover production at the confectionery plant begins in February. All production lines there – pastry, chocolate and chewing gum, undergo special cleaning procedures to make sure they do not contain traces of flour. In short, the entire plant is thrown into activity frenzy to clean surfaces, prepare lines and machinery and make last-minute fine-tuning to production goals, in collaboration with the Kashrut supervisor.
And now everything is ship-shape and ready for the Holiday
So as you can see, the preparations for Passover are quite a complex process, and we make constant efforts to refine it – both technologically and in terms of employee safety, efficiency and shortening the time spans required.
First published on Strurss blog: Foof For Thought