Kosher foods are those permitted (kosher, ‘fit’) under Jewish dietary law (kashrut) and prepared according to its code, which governs permitted species (ruminants with split hooves that chew the cud; fish with fins and scales), ritual slaughter (shechita), the complete separation of meat and dairy — which may not be mixed, shared equipment included — and the prohibition of blood, certain fats and insects. Pork, rabbit, shellfish and birds of prey are non-kosher. Many consumers, Jewish and not, read kosher certification — granted by rabbinical agencies after plant inspection — as a mark of careful preparation, ingredient scrutiny and hygiene, and producers value it as a quality signal opening significant markets.