HALALAN TOYYIBAN FLANKED BY RELIGION, REGULATION AND GLOBALIZATION
HALAL GLOBALIZATION
DOI:
https://doi.org/10.31436/cnrej.v7i1.81Keywords:
Food, halal, globalization, kosher, religion, toyyiebAbstract
ABSTRACT: Nowadays food production and nutrition are among the biggest challenges. Globalization has drawn attention to inequalities in access to food and issues of food quality. It has also increased awareness about the importance of healthy and sustainable production of safe and wholesome nutrition. The Islamic term ‘Halal’ means ‘fit’ or ‘proper’ and signifies foods conforming to Muslim dietary law. Halalan Toyyiban products are subject to elaborate Islamic law, rules that have warranted the new products globalization regulations. Kosher stands as mandatory for Jew's dietary law almost the same as halal for Muslims. The growing importance of food quality and safety standards in international markets is influencing the production and marketing conditions of farmers worldwide. This article shows how halal regulation works in the traditional and new biotechnology used in food, cosmetics, pharmaceutical and medicinal products. The existing studies on halal production of foods, cosmetics and pharmaceuticals, and regulation have emerged mostly from within business studies and the food sciences, the broader institutional picture and the personal relationships between certifiers and businesses that frame these procedures are not yet fully understood in some places or for some products. However, based on empirical research and interaction with traditional and modern biotech companies, food producers, slaughterhouses, and governmental organisations and authorities, in Malaysia, one may be able to provide and guarantee that when Malaysian governmentality warrants a product as ‘halal’ and thereby helps to format standardise the market.
Downloads
References
Sani, N.A. and H.A. Dahlan. Current trend for food safety and Halal measures. in ASEAN Community Conference Bangi, Malaysia, 11-12 November. 2015.
Abbasi, M.U.R. and S.S.J.P.s. Tirmizi, MULTIPLE IMPACTS OF GLOBALIZATION ON MUSLIM CULTURE AND RELIGIOUS VALUES-AN ANALYTICAL AND CRITICAL STUDY IN CONTEMPORARY SCENARIO. Journal of Archaeology of Egypt/Egyptology, 2020. 17(7): p. 8174-8191.
Ahmad, K., Islam: basic principles and characteristics. 1980: Muslim Students' Association of the US & Canada.
Mahajan, R., S. Garg, and P.J.J.o.A.i.M.R. Sharma, Global food safety: determinants are Codex standards and WTO's SPS food safety regulations. 2014.
Charlebois, S., et al., Comparison of global food traceability regulations and requirements. 2014. 13(5): p. 1104-1123.
Subramanian, A. and S.-J.J.J.o.i.E. Wei, The WTO promotes trade, strongly but unevenly. 2007. 72(1): p. 151-175.
Purwantiningrum, I., et al. Assessment of good manufacturing practice for small scale food industry in Malang region, East Java, Indonesia. in IOP Conference Series: Earth and Environmental Science. 2018. IOP Publishing.
Ababio, P., et al., Effect of good hygiene practices intervention on food safety in senior secondary schools in Ghana. 2016. 60: p. 18-24.
BRC, Global standard for food safety. 2011.
Consortium, B.R., Global Standard for Food Safety-Guideline for Fresh Produce. 2013: The Stationery Office.
Unnevehr, L.J. and H.H.J.F.p. Jensen, The economic implications of using HACCP as a food safety regulatory standard. 1999. 24(6): p. 625-635.
Lau, A.N., et al., Quality assurance and halal control points for the food industry. 2016.
Manning, L. and R.J.B.F.J. Baines, Effective management of food safety and quality. 2004.
Crivelli, P. and J.J.T.W.E. Gröschl, The impact of sanitary and phytosanitary measures on market entry and trade flows. 2016. 39(3): p. 444-473.
Khan, M.I., A.J.S.J.o.B. Haleem, and M. Studies, Understanding “Halal” and “Halal Certification & Accreditation System”-A Brief Review. 2016. 1(1): p. 32-42.
Khan, M.I., A.J.S.J.o.B. Haleem, and M. Studies, Understanding “Halal” and “Halal Certification & Accreditation System”-A Brief Review. Saudi Journal of Business and Management Studies, , 2016. 1(1): p. 32-42.
Annabi, C.A. and O.O.J.J.o.I.M. Ibidapo-Obe, Halal certification organizations in the United Kingdom: an exploration of halal cosmetic certification. 2017.
Aghwan, Z.A., J.J.J.o.a.s. Mac Regenstein, and technology, Slaughter practices of different faiths in different countries. 2019. 61(3): p. 111.
Abdallah, A., M.A. Rahem, and A.J.J.o.E.F. Pasqualone, The multiplicity of halal standards: a case study of application to slaughterhouses. Journal of Ethnic Foods, 2021. 8(1): p. 1-15.
Abdullah, F., G. Borilova, and I. Steinhauserova, Halal criteria versus conventional slaughter technology. Animals, 9, 530. 2019.
Rahman, S.A.J.A., Religion and animal welfare—An islamic perspective. 2017. 7(2): p. 11.
Riaz, M.N., et al., Pros and cons of different stunning methods from a Halal perspective: a review. 2021. 5(4): p. txab154.
Della Corte, V., G. Del Gaudio, and F.J.B.F.J. Sepe, Ethical food and the kosher certification: a literature review. 2018.
Regenstein, J.M., et al., The kosher and halal food laws. 2003. 2(3): p. 111-127.
Lelieveld, H., L.J.T.i.F.S. Keener, and Technology, Global harmonization of food regulations and legislation—the Global Harmonization Initiative. 2007. 18: p. S15-S19.
Hopkins, P.D., A.J.J.o.A. Dacey, and E. Ethics, Vegetarian meat: Could technology save animals and satisfy meat eaters? 2008. 21(6): p. 579-596.
Twine, R.J.S., Materially constituting a sustainable food transition: The case of vegan eating practice. 2018. 52(1): p. 166-181.
Islam, T., U.J.I.J.o.M.R. Chandrasekaran, and Reviews, Halal marketing: Growing the pie. 2013. 3(12): p. 3938.
Chriki, S. and J.-F.J.F.i.n. Hocquette, The myth of cultured meat: a review. 2020: p. 7.
Hamdan, M.N., et al., Cultured meat in Islamic perspective. 2018. 57(6): p. 2193-2206.
Entine, J., et al., Regulatory approaches for genome edited agricultural plants in select countries and jurisdictions around the world. 2021. 30(4): p. 551-584.
Varzakas, T., G. Zakynthinos, and C. Proestos, Effect of food processing, quality, and safety with emphasis on kosher, halal, vegetarian, and GM food, in Preparation and processing of religious and cultural foods. 2018, Elsevier. p. 193-214.
British Retail Consortium (2011). Responsible Retailing: BRC Childrenswear Guidelines. Retrieved April 2011. 21: p. 2019.
Downloads
Published
How to Cite
Issue
Section
License
Copyrights of all materials published in Biological and Natural Resources Engineering Journal are held exclusively by the Journal and their respective author/s. Any reproduction of material from the journal without proper acknowledgment or prior permission will result in the infringement of intellectual property laws. If excerpts from other copyrighted works are included, the Author(s) must obtain written permission from the copyright owners and credit the source(s) in the article.
