How do any of know the way in which the high price of kosher meat is calculated.

Whether or not it is overheads because of so many kashrut bodies or the wages of the shochetim or shomrim we are entitled to know.

I applaud your suggestion that kashrut supervision throughout Britain should be brought under one umbrella.

I am sure we would see an immediate reduction in the price of meat and other kosher products.

If our batei din and shechita boards are really concerned about ensuring that the majority continue to keep kosher they will set aside personal interests, including protecting jobs.

I still find it astounding that kosher poultry can be double or more the price of non-kosher.

I am convinced that there is overmanning in so many areas of kashrut supervision, in that there is duplication of jobs/roles throughout the country. It seems so obvious that this is the way to cut prices by reducing staff.

R Cohen,
Liverpool.

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