Israel may not be sending coals to Newcastle, or selling refrigerators to the Eskimos, but it is exporting cheese and goose liver to France.
Daniel Rouach, an international business consultant and new immigrant, says his first trial consignment of 10 tons of Kosher Le Pesach Tnuva cheese is already being sold in France. He plans to export pate de foie gras (goose liver) shortly.
Rouach says the French are very strict about cheese imports. The two cheese he is selling there had to bere-named to distinguish them from French-made parmesan and roquefort. He said he hopes Tnuva will be able to export $150,000 worth of the cheese this year.
Until now, Israel exported raw goose livers to France, where they were processed into pate de foiegras. French-born Rouach has advised a local goose slaughter-house how to process the liver. It has hired a French expert and bought special machinery to produce the delicacy for export.
The Archive of the Jewish Telegraphic Agency includes articles published from 1923 to 2008. Archive stories reflect the journalistic standards and practices of the time they were published.
