Yad Mordechai
The return to nature, working the land out of love for raw materials, were the main characteristic of the founding fathers of the kibbutz and apiary Yad Mordechai, and they continue to be so to this day.
Yad Mordechai's story passes from generation to generation: a story of tradition, farming, knowledge, and most of all – passion for nature!
For over a decade, we have enriched your kitchen with all the good things that nature has to offer: premium pure honey, extra virgin olive oil, tomato sauces made from premium tomatoes picked straight from the field, confitures, pure maple syrup and a whole wide range of quality and natural products.
As a brand that stands for uncompromising quality and expertise when it comes to excellent ingredients for cooking and baking, we are committed to bringing nature into every home, in a way that is tailor-made for the Israeli taste and for common uses in Israeli cuisine.
Our objective is to bring you all the good that nature provides: selected ingredients so we can make the best possible products for you, to allow you to enjoy the quality of nature as you prefer.
Our selection of products offers wonderful flavors and solutions for various cooking needs, and not least important – contains no preservatives, artificial sweeteners or food colorings.
Product Family
Yad Mordechai is one of the three leading brands in the Israeli jam market and is active mainly in the confitures segment, where it has a 16% market share. confitures differ from jam as they contain 100% fruit and no sugar. Yad Mordechai is a familiar favorite in the category, and consumer perceptions about the brand and its products are expressed in the feedback we have received in consumer surveys: "A manufacturer you can trust", "High-quality, natural, healthy products".
History
1936
The agricultural apiary is established
The Yad Mordechai Apiary is among the pioneers of the Israeli honey industry and a leading manufacturer of natural food products. The apiary started out in 1936, when the kibbutz founders learned the secrets of beekeeping from Australian and British soldiers who were stationed in Israel. When the kibbutz was formally established beekeeping became its main activity, and the pure honey was soon distributed throughout the state in the making.
1943
The Warsaw Ghetto Uprising. The Kibbutz took its current name
In 1943, after the Warsaw Ghetto Uprising, the kibbutz took the name of Mordechai Anieliewicz, leader of the Jewish Combat Organization during the Uprising, and the apiary was christened "Yad Mordechai Apiary".
1948
The War of Independence. The battle. The apiary develops.
After the War of Independence, during which the kibbutz was attacked by Egypt in the famous Battle of Yad Mordechai, building and development of Kibbutz Yad Mordechai gained momentum. New branches of agriculture were established, and the young apiary began to consolidate its position as leader of the honey industry in Israel. Innovative methods were learnt, a sophisticated honey collection center was established, the number of hives increased, and advanced quality control techniques were adopted. The number of hives grew from a few dozen to over four thousand, and the honey business expanded into other apiary products. The apiary's promise of pure, high quality honey spread quickly, and Yad Mordechai Honey became the most widely sold, well-known honey in Israel.
1986
The separation
The commercial apiary is separated from the agricultural apiary
1991
The "Honey Decade"
In 1991 the apiary inaugurated its development and innovation center, which includes a research laboratory for the study and development of choice honey products. The center applies the vast knowledge accumulated by the apiary as well as an understanding of the Israeli consumer, his tastes and preferences. This knowledge has led to the development and launch of the species series, royal jelly in pure honey products, honey with hazelnuts and almonds, honey in assorted flavors, and other apiary products (such as propolis).
1997
Natural health products and food supplements
In 1997 a line of natural health products based on the products of the apiary was launched.
2000
The squeeze bottle
In 2000, for the first time in Israel, a squeeze bottle with a patented cap was launched.
2001
Partnership
The apiary looks for a strategic partner
2003
Elite acquires 51% of the apiary
Following its growth and expansion, in 2002 the apiary decided to introduce a partner to the business and thus facilitate the company's continued development. And so, in January 2003, the company Elite (today Strauss) acquired 51% of the ownership of Yad Mordechai Apiary, enabling it to continue to develop into new areas, while the kibbutz retained a 49% ownership stake and full partnership in managing the business.
2004
Rebranding. The promise – "A natural consumption experience". Entry into the oil olive category
In 2004, after many long exciting months of preparations, the apiary began to manufacture and market superior olive oil. From the very first moment, tradition, experience and love of nature were expressed in every bottle. The production facility was expanded to include the olive oil business, and a state-of-the-art olive oil laboratory established. Since then, at every olive harvest over ten different olive varieties are picked, each with its own typical taste and aroma profiles. Today Yad Mordechai is considered Israel's leading, finest quality olive oil producer, and we continue to invest great efforts in learning about and developing the sphere, our goal being to offer consumers a top quality olive oil experience.
2005
Entry into the confitures business. The Yad Mordechai brand is established as an umbrella brand in the natural foods segment
In 2005 the Yad Mordechai Apiary began to manufacture and market 100% pure confitures. These delicacies are made by cooking natural fruit with fructose, with no white sugar, flavoring agents or any other additives. To develop the new category a great deal of knowledge in quality fruit was acquired and connections established with new partners on the product journey – quality fruit growers in Israel, from the strawberry growers of the northern Sharon Plain to the plum growers of the Upper Galilee.
2009
From 2009 to the present day
Today, the apiary manufactures and markets some 200 honey, olive oil and confiture products. All of them express our love for nature and for the people who work in it. The sophisticated production site at Kibbutz Yad Mordechai employs around 40 people, all of them inhabitants of the region. The basic values of the apiary and its employees are those very same values that have held hard and fast for decades. They are the basis for our efforts to guarantee to you that we will derive the very best from what nature has to offer us, and deliver a genuine experience and enjoyment of this wondrous abundance.
FAQ
The honey in the jar has become cloudy /crystallized. Has it spoiled?
Honey is a natural beehive product. Its taste, texture and color change according to the seasons of the year and the geographical region. Pure honey may crystallize. This is a natural process and does not mean that the honey has deteriorated. Different types of honey have different tendencies to crystallize. If you want to clear the honey, you can do this easily by placing the jar/bottle in a basin of hot (not boiling!) water.
What does the color of the honey signify? The shade of the honey does not attest to its quality but to the source of the nectar from which it was created. Honey is a natural product, and as such it is influenced by different factors: first and foremost, its shade changes according to its source. For example, pure citrus blossom honey is light in color, while pure avocado flower honey is dark.
Can honey go bad? When honey is stored in a sealed container in a shaded area, it will keep almost indefinitely. Archaeological digs in the pyramids in Egypt uncovered honey which had been buried along with the pharaohs, and it was still fit for consumption. However, if it is not properly stored, honey is liable to absorb moisture from the air and go bad.
What is the fluffy foam-like film on the surface of honey? The "honey foam" is actually air trapped in the honey during production and pouring. Due to honey's viscosity, the air rises to the surface slowly and over time, the foam forms.
From what age can children be fed honey? Honey should not be given to babies under 12 months of age. Botulism spores are present in the air, water, earth, fish, eggs, and also in honey. Exposing the infant's stomach to these bacteria is liable to be harmful. This is also the reason why, for example, it is recommended to boil water that is to be ingested by babies of less than one year.
What is the GMP standard? The GMP (good manufacturing practice) standard refers to quality. Companies which have proved their compliance with good manufacturing practices are certified accordingly. GMP regulations are managed by the American Food & Drug Administration (FDA) and are considered the most stringent of quality standards applying to the food industry. Yad Mordechai Apiary is a GMP Certified Company. The apiary is also HACCP certified (the Hazard Analysis and Critical Control Point is a system of safety in food production) as well as for other quality standards such as ISO, the Standards Mark (for quality and safety) awarded by the Standards Institution of Israel, etc.
What does cold-pressed mean? Pressing is a mechanical process in which the oil is extracted and separated from the olive paste (the rest of the olive). Cold-pressing refers to the production process of virgin or extra virgin olive oil, a process in which the oil is extracted from the olives without chemical intervention and without the addition of any substances, at a temperature that does not exceed 35°C. Excess heat can increase the quantity of oil extracted, but it compromises its quality and detracts from the natural benefits and healthiness of the oil.
What are the grades of olive oil? Virgin olive oil is rated according to quality. The grades are determined according to the chemical values of the oil and its sensory properties (taste, aroma). Extra virgin is the highest quality and most flavorful olive oil classification. In chemical terms extra virgin olive oil is described as having a free acidity of not more than 0.8%, and its taste must be free from defects. Virgin olive oil has a free acidity of not more than 2%. Its taste is slightly blemished.
What is extra virgin olive oil? Extra virgin" is a classification of the quality of the oil. Olive oil which is cold-pressed, without chemical intervention or additives, may be called "virgin" or "extra virgin". If the acidity of the oil is less than 0.8% and its taste is free from defects, the oil will be referred to as extra virgin. If the acidity ranges between 0.8% and 2% and there are slight defects in its taste, the oil will be referred to as virgin.
What does the acidity content represent? The acidity content is a measure of the oil's quality and refers to its free fatty acidity. As this is a natural product, the lower the acidity content, the better the quality of the oil. Extra virgin olive oil – the highest quality and most flavorful olive oil – has a free acidity content of not more than 0.8%.
What determines the taste of olive oil? Olive oil is a natural product and its taste is influenced mainly by the type of olive and the production process. The higher the quality of the process and the greater its professionalism, the finer the quality of the olive oil produced. It is the variety of olive, along with the maturity of the fruit, that contribute most to the quality of the oil, which is why we are meticulous about using especially high quality varieties and make sure to taste and sense which varieties combine best to create the most superior flavors. Yad Mordechai has a professional tasting team that ensures that our olive oil is of top quality and has the finest taste.
What are the main factors that influence the quality of the oil? The main factors influencing the quality of the olive oil are the following:
Does the color of the oil attest to its quality? - Topographic conditions: rainfall quantity, growing region
- Growing conditions: irrigation regime, damage caused by pests
- Maturity of the olive
- The time from harvest to oil production
- The production process: from extraction to bottle
- Storage of the oil after production
The color of olive oil is not indicative of its quality. The color of the oil is influenced mainly by the time when the olives are harvested and the variety of olive. A green olive picked at the beginning of the harvest will yield an oil that is a darker shade of green, while a dark olive picked at the end of the harvest will yield a lighter green oil. Incidentally, there is no such thing as green olives and black olives – they are the same olives at different maturity stages, just like tomatoes. For this reason, it's important to buy olive oil from someone you trust rather than simply relying on its appearance, which can be misleading and confusing
Which olive varieties do you use at Yad Mordechai? We harvest some 12 different olive varieties, including Syrian, Nabali, Barnea, and others. Each has its own typical flavor and aroma, and the blend between them is what makes our olive oil so fine and special.
Where do your olives come from? We harvest some 12 different varieties. Each grows in a region where the conditions are the most suited to it. There are olive growing regions in the Negev, in the Golan Heights, the JerusalemMountains and the Carmel.
Can olive oil be used for both frying and cooking? Olive oil has been used for thousands of years as a central ingredient in many cuisines across a variety of cultures, particularly in Mediterranean countries. Olive oil is a natural product and its composition is perfect not only for seasoning, but also for cooking and frying. Quality olive oil is recommended for spicing, for the preparation of sauces and dressings, and also for cooking and lightly frying fritters, omelets, etc.
Is olive oil really healthy? Olive oil is a natural product known for its health benefits. The FDA recommends consuming 2 tablespoons of olive oil a day instead of all the other oils we use, to lower the risk of heart disease. Olive oil lowers this risk as well as the risk of a variety of other diseases thanks to its fatty acid composition, and thanks to the natural vitamins and antioxidants it contains.
Can the quality of olive oil be tested at home? The urban legend claiming that the quality of olive oil can be tested by placing it in the refrigerator is exactly that – a myth! The quality of olive oil cannot be established in this way. The oil's tendency to crystallize (or not to crystallize) is due, among other things, to the olive from which it was produced. Tests to determine the quality of the oil are complex, and the only way its purity can be tested is by a qualified laboratory.
