Halal certification

In view of the period of deep crisis for the national economy and, specifically, for the tourism sector, due to the Covid-19 pandemic, it is appropriate to think about sustainability and relaunch policies. Muslim tourism is an excellent resource and an indispensable prospect, being a leading sector of Islamic finance that develops enormous and continuously growing revenues every year. To attract tourism from Islamic countries to Italy, however, certification standards need to be developed, moreover in line with the principles set by the United Nations World Tourism Organization on the 2015 Bethlehem Declaration on religious tourism. The Italian tourism supply chain will thus be able to adapt to Muslim hospitality and Muslim friendly standards to structure an entire sector with enormous potential that can certainly constitute an excellent opportunity for recovery.

Rispetto al periodo di forte crisi per l’economia nazionale e, specificamente, per il settore turistico, a causa della pandemia da Covid-19, è opportuno pensare a delle politiche di sostenibilità e di rilancio. Una ottima risorsa ed una irrinunciabile prospettiva viene fornita dal turismo musulmano, settore portante della finanza islamica, che sviluppa ogni anno cifre di affari enormi ed in continua crescita. Per attrarre in Italia l’incoming turistico proveniente dai Paesi islamici, tuttavia, bisogna sviluppare degli standard certificativi, oltretutto in linea con i principi fissati dalla Organizzazione Mondiale del Turismo delle Nazioni Unite in occasione della Dichiarazione di Betlemme del 2015 in tema di turismo religioso. La filiera turistica italiana potrà così adeguarsi agli standard muslim hospitality e muslim friendly per strutturare un intero filone dall’enorme potenziale che può senz’altro costituire una eccellente occasione di ripresa.

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In this paper, the authors attempt to define the need for an information system in the Agency for certifying Halal products, which would be based on knowledge and represent an early warning system for possible non-compliance with halal standards in a production process. In the paper, authors emphasize the importance of database of halal products and its regular updates, as well as association of halal companies, all with the aim for promoting Halal products and an easier maintenance of the halal production process.<br>

Halal is an Arabic word meaning “lawful” or “permitted”. When it comes to food and consumables, Halal is the dietary standard of Muslims. With a few exceptions, all pure and clean things are considered Halal.
The opposite of Halal is Haram, which means “unlawful” or “prohibited”. When it comes to food and consumables following foods are Haram: Swine/pork and its by-products, animals improperly slaughtered or dead before slaughtering, animals killed in the name of anyone other than ALLAH, alcohol and intoxicants, carnivorous animals, birds of prey and land animals without external ears, blood and blood by-products, foods contaminated with any of the above products.
Not only food and beverages fall within the categories of halal and haram. Products such as toothpaste, shampoo, cosmetics, soaps, detergents, and deodorants also need to be considered, since haram products may have been used in the production process. Individual Muslims vary in how strictly they adhere to rules of halal and haram.
Increased awareness of culturally acceptable foods improves our ability to meet the needs of a diverse society. It is important to take into consideration each individual’s perspective on his/her cultural and religious practice. The information provided in this guide will assist you when planning and serving meals, snacks or refreshments for the Muslim community.

When discussing matters of Halal audit, most of the time, people will get confused about the process of auditing. They tend to get confused over which type of audit, internal halal audit, JAKIM & JAIN certification/surveillance/recertification audit or suppliers or vendor audit. Each of the audit processes is different in its own right. Understanding the subject matter first, is crucial in understanding the process of auditing, either in the first, second or third-party audit.

Halal warehouse is part of the Halal supply chain services which is offered by Halal logistic providers to meet the demand from Halal industry. However, according to the Halal warehouse service providers, the adoption rate of their service among Halal manufacturers in Malaysia is very low compared to the total number of Halal certified manufacturers. By adopting the Technology, Organization and Environment (TOE) framework, this study investigated what are the determining factors for Halal manufacturers to adopt Halal warehousing services. Data was gathered from 140 participants in the Malaysia International Halal Showcase (MIHAS 2013). Structural Equation Modelling (SEM) approach was used to test the relationship between research model constructs. The findings show that awareness and top management attitude are positively related but complexity and supplier availability was negatively related for adoption decision of Halal warehouse. The findings provided useful information for a better understanding regarding determinants to the adoption of Halal warehouse. Halal providers and government agencies related to the Halal industry should be more aggressive in promoting Halal services to increase the awareness so that it would be adopted by Halal manufacturers in Malaysia. Suggestions for future research are also included.

Halal management is managing of all the function and activities necessary to able to achieve the objective of halal products. Halal system is defined as the organisational structure, responsibilities, procedures, activities, capabilities and resources that together aim to ensure that products, processes or service will satisfy stated or implied aims

In the recent changes of the Malaysian halal Certification Manual procedures (MMPHC (D) 2020), requires micro and small industries to create a Halal internal control mechanism, which previously non-existent. The requirements were detailed out in the Malaysia Halal Management Systems (MHMS 2020). The following documents and manuals are the interpretation of that requirements and could be based as the template for developing an IHCS program.

This paper aims to discuss halal certification for locally-made food products based on a case study carried out on a local small enterprise producing healthy chocolate products. Findings of the study revealed that even though the earlier healthy chocolate products are certified by the respective state government religious authorities and the raw materials used in the products had halal certification from the originating country, they do not suffice for halal certification when products are sold in other states within Malaysia. Additionally, with the introduction of marine-collagen and mirifica into the newly formulated choco-health products, halal certification is needed. Without the presence of JAKIM halal logo on the product packaging, the customers still have doubts on the safety, hygiene and halalness of the choco-health products. Implications of the study suggested for simplification of halal certification procedures and support services for small enterprise so as to assist small bumiputra entrepreneurs to market their local-made choco-health products; and to ease market penetration and strategies to gain consumers' trust in Malaysia.

The revision of the MS1500:2009-Production, Preparation, Handling And Storage Of Halal Food standards is already five years overdue. The standards were scheduled to be revised in 2014, or every five years to ensure that it is relevant to the ever-changing Halal ecosystems. The first version of the standards was first to introduce in 2004. On the 3 rd of January 2019, the newly revised version of the Halal food standards was made public and gazzeted. The standards are now known as MS1500:2019 Halal Food-General Requirements (Third Revision). The essence of the revision among others is the addition of several clauses in the standards, the inclusion of terms and definition, and removal of Halal slaughtering from the standards. Existing Halal certificate holder need to align themselves to the new requirements. However, the impact of the revised standards is expected to be minimal.

The project of this bachelor thesis was carried out at the certification body Halal Quality Control (HQC) Germany, a leading Halal certification body for products and services. The author of this thesis is himself a Halal auditor at HQC Germany. The aim was to show, in the context of his work as an auditor, what the requirements of a Halal food certification and an associated Halal audit are, based on a case study. For this purpose, he took part in a pre-audit as well as in an initial certification audit.
The author felt that the topic was important because the issue of halal is interpreted very differently in practice, depending on whether it is a producer or consumer. Likewise, the importance of elaborating the topic was based on the fact that the halal food industry is globally growing in importance for both producers and distributors, as well as for consumers. So, the elaboration was cut off for interested consumers for Halal to the interested producers in the economic sector.
Within the framework of this thesis, the theoretical part was literary, while the main part or the practical part was about the certification and audit based on the practical findings.
In the theoretical part, the following relevant findings emerged:
- The market of Halal is the fastest growing market in the world, led especially by strong non-Muslim countries and their producers.
- For producers and consumers, Halal does not only concern Halal meat in particular, but also many other food sectors.
In the practical part, the following results became clear:
- The institutions that develop and prescribe halal standards worldwide are certain professional accreditation bodies consisting of experts in all relevant fields. These standards are subject to the standards of the International Organization of Standardization (ISO), GCC Standardization Organization (GSO), United Arabic Emirates (UAE) and others.
- The resulting certification standards are specified for the Halal certification institutes. Accordingly, auditing and certification is carried out in accordance with the Halal-guidelines of the result of these experts.
- From these results the work corresponding to the standards in the context of an audit and a certification, from the preliminary work by examination of relevant documents up to the certification.

Pengenalan Sejajar dengan perkembangan populasi masyarakat muslim di dunia, pasaran halal di peringkat antarabangsa turut mengalami peningkatan yang memberangsangkan. Hal ini berpunca daripada kesedaran masyarakat terhadap produk dan barangan halal sebagai kegunaan harian mereka. Bahkan konsep halal yang berasal daripada agama Islam tersebut tidak hanya berasaskan kepada faktor agama semata-mata, bahkan ia turut mengetengahkan kualiti sesuatu produk dan barangan sebagai subjek utama. Hal ini adalah bertepatan dengan konsep halalan thoyyiban yang menjadi tunjang utama dalam penentuan halal sesuatu produk dan barangan. Konsep halalan thoyyiban yang bersifat komprehensif dan universal ini seterusnya menjadi faktor utama kepada kejayaan Malaysia menjadi peneraju industri halal dengan penghasilan produk yang berkualiti tinggi di rantau Asia Tenggara. 1 Pelajar sarjana dalam bidang Syariah dan undang-undang, akademi pengajian Islam, Universiti Malaya.

Background: Food from agriculture is fundamental to our survival and play a very important role in our daily life. It acts as a source of energy and provides us with essential nutrients. The consumers' attitudes towards food and agriculture are changing based on regional, cultural and religious influences. Food production following Halal principles is emerging as one of the most important challenges and holds a leading position in the global business today. Scope and approach: Halal's main objective is to ensure that the process and ingredients are entirely clean, pure and comply with Islamic principles. A transparent system of Halal auditing has been developed to ensures a manufactured product that complies with all Halal requirements. To harmonize and facilitate the process of Halal certification, a compatible system between Halal standard and agricultural good practice or other recognized safety standards, need to be established. Key findings and conclusion: The future demand for Halal products is high and has a strong presence in developed and developing countries. To harmonize Halal system with others, all issues related to Halal production of food and agriculture are presented. Highly critical topics such as manure, pesticides, lubricant, and genetically modified product have been highlighted and their Halal status with regards to their nature, process, and composition have been discussed. Furthermore, Halal compatibility with good agricultural practices has been determined .

The Malaysian standards are governed by the Department of Standards Malaysia (Standard Malaysia), an agency under the Ministry of International Trade and Industry (MITI). Standards Malaysia is the national standards body and the national accreditation body, derived its statutory power under Standards of Malaysia Act 1996. As to date, the number of Halal related standards is currently tally at 15, and the number is increasing.

This research was conducted by focusing on the problem; what is the obligation for halal certification before and before the enactment of Law No. 34 of 2014?, how is the implementation of halal product certification by an institution that is proven in this case BPJPH?, and what is the role of MUI in implementing halal certification?, obstacles and legal impacts of halal certification obligations?. This research is a normative juridical research with qualitative descriptive method. As a result, MUI has the right to issue Halal letters, which is the basis for issuing halal certificates by BPJPH, besides that MUI has other functions regulated by law which at the same time strengthens the legitimacy of halal certificates. The impact is that halal certificates provide added value for UMKM products, but the costs and socialization that are still minimal are an obstacle for UMKM that are still developing

Food is an organic need and essential to our survival, whereas nutraceuticals and pharmaceuticals play an important role in disease prevention and cure. The food processing and healthcare industries are often linked together for economic growth and health promotion. However, the complexity of the ingredients and processes led communities to question their motivation, accuracy and imposed standards. Different standards are often applied to ensure high quality, reproducibility, and traceability. Many processed products contain ingredients derived from animals, where the consumption of such products is prohibited by several religions and lifestyles. Patients who want to avoid certain medications derived from animals need to know the source of origin and detailed ingredients contained in their medicines. Recently many Muslim and non-Muslim countries have realized the value of Halal products and led to an increase in Halal awareness. This chapter aims to provide more insight into the issue of Halal status of food and medications in the context of healthcare and describe the process of certification and the list of ingredients and drugs with potential non-Halal sources. Traceability procedure and identification of a long list of ingredients is a challenge but also key for verifying the Halal status of the end product. Implement- tation of Halal-Tayyib concept is essential to determine the Halalness of food and pharmaceuticals. To increase confidence, eliminate suspicion, and improve trust with producers, Halal certification is required. However, exerting 100% effort is possible, whereas achieving products that are 100% clean and pure and comply with Shari’ah is debatable.

The growth of the Muslim travellers has meant that Muslim travellers are becoming a significant segment, which will affect the global tourism industry. In non-Islamic context, halal tourism is relatively under-researched and an increasing number of destinations including South Korea are keen on tapping into this segment and adapting their services to take into account the unique faith-based needs of Muslim travellers. In South Korea, a growing number of tourists visit for leisure, with an increasing trend of visitors from the Muslim majority nations. A great deal of activities has been undertaken to draw the attention of these travellers, including offering hotel facilities as per the religious convictions of Muslim visitors. Because of the above pattern, it is accordingly imperative to examine the present strategies and administrative system to identify and certify halal or shariah-compliant hotels and F&B establishments in South Korea. The investigation was conducted utilising subjective research whereby the data was collected using multiple interviews of the authorities regarding this matter. The findings of this research will be provided to expert bodies and industry authorities to revisit the current arrangements for having halal certifications for hotels and F&B establishments in South Korea. The findings of this research will present hoteliers with the required knowledge, prospects and difficulties that they might need to consider before initiating any halal certified hotels in South Korea.
 
Keywords: Tourism Industry, Hotel Industry, Halal Food, Halal Certificate, South Korea.

Law of the Republic of Indonesia No. 33 of 2014 about the Halal Products Assurance (Halal Law) states that all products circulating in Indonesia must be halal certified. This law began to be formally and gradually implemented on October 17, 2019, since it was passed on October 17, 2014. This is evidence of government protection for Muslim consumers while opening opportunities for the development of the halal industry both from within or outside the country. The Global Islamic Economic Report in 2017 - 2018 shows that the potential of the halal industry in Indonesia, globally is projected to reach US $ 3,081 billion in 2022. Conditions and insights on the development of halal products in Indonesia are interesting themes to study. At JHPR Vol 2 No. 2 (June 2019 - November 2019), we took the theme, Insight of Halal Lifestyle in Indonesia (Issue 2).

The purpose of the paper is to investigate the challenges and opportunities for halal industries in Malaysia. Since the market for certified Halal products is developing robustly, both domestically and internationally and Malaysia has become the leader and centre of reference for the world. This research builds on existing research published in the Munich Personal RePEc Archive on challenges and opportunities in halal industry. In addition to an extensive literature review, four segment of halal categories were discussed in order to discover the challenges and opportunities with regards to halal industry in Malaysia. The results show that the future market demands and the competitive opportunities related to halal industry are the main motivators for Malaysia to undertaken the significant initiatives across regulation, trade and industry support to strengthen the status as a Halal hub in the trade-driven of Islamic economy. The early adopters for each of halal segments face several challenges such as ambiguous halal guidelines, lack of international halal certification, lack of collaboration among governing agencies (i.e. Jabatan Kemajuan Islam Malaysia (JAKIM) and Halal Industry Development Corporation), a lack of cost-effective standards and a general misunderstanding of halal practices. The findings of the present study may help government policy makers recognise the issues that should be addressed in motivating industries players to adopt halal practices. This study contributes to the advancement of knowledge on the challenges and opportunities of adopting halal certificate in Malaysia.

Individual characteristics such as age, gender, education and worldview have specific impacts on consumption. In addition to these individual characteristics, religion and belief have an impact on consumption and consumption habits too. Human’s, at the same time as a consumer, religion and the belief guide them about how to live, how to consume, what to do or what not to do. For instance, in the context of Islam the notion of “halal” shows its reflections on the field of marketing.
Covering many sectors such as food, textile, transport, finance and tourism “halal industry” has growed quickly. Muslims constitute 23% of the global population. Muslim consumers’ expectations of “halal food, halal finance, halal transportation and halal holiday” are one of the most important factors that lead to the growth of the halal market. Therefore, from corporate identity to corporate culture, spatial design to marketing policies, marketing tools and media the companies in the halal market segment give particular importance to religious indicators and sensitivity.
Because of expectations such as Islamic lifestyle, hygiene, security and the services just for women the concept of “halal tourism” has become more demanded in the world and in Turkey. The main purpose of this study is to examine and define the concept of “halal tourism” with its elements such as “halal hotels, halal transportation (halal airlines), halal food, halal tour packages and halal finance.” In this study, various examples of hotels’, which offer services in the “halal tourism” sector, web sites and their differentiating aspects in the tourism marketing were visually and textually analysed.

The demand for halal certified products increases in global markets, Malaysia is one of the halal hubs in halal trade and it leads to provide the world best halal certified products. Malaysia halal certification is well known around the globe due to the standard procedures, requirements and guidelines. The Malaysian laws ensure that halal certification issued by Department of Islamic Development Malaysia (JAKIM) is competent and reliable. However, there are issues of enforcement that some consumers do not believe on halal certificate. Some consumers are starting to loss their confidence to halal certification. Government agencies were appointed to enforce on monitoring and supervising the manufacturers, manufacturing sites, food chain processes until packaging. In some other countries, halal certification was enforced by government sector and some of other countries were enforced by private sector. The enforcement under government more effective than private sector based on several factors. In the future, the combination of enforcement between both entities will be more effective depending on sector specialties.

In recent decades, the halal certification logo has emerged as a global phenomenon. Halal certification is an attempt to produce a new discursive and material basis for the practice of halal. Halal is extended into new places and products. In South Africa Muslim consumers now query the halal status of tomato sauce, bottled water and even food consumed at the homes of friends and family. Certification is a technology of halal whereby consumers self-regulate practice in new ways. However, the transformations of halal certification have not been complete. Documentary inspection and molecular investigation linked to new kinds of information and new technology have not necessarily eclipsed the importance of intra-Muslim trade, niyya (orientation/ intention) and trust for the practice of halal. This paper considers the narratives and practices of middle-class Muslims in South Africa towards an understanding of the complex ways in which halal is practiced and transformed.

The anthropology of Muslim food practices is a burgeoning field that promises to shift the focus away from the dominant concern with rules, conformity, and piety. Food offers an embodied and material location through which to explore the way in which religion, economy, technology, ethics, and everyday life intersect. Studying food brings into view an aspect of Muslim religious and social life that is often commented on in popular media but rarely in scholarly debate. Halal consumption, a practice rooted in intra-Muslim trade and trust, is now a global consumer market. The halal certification industry has emerged to both produce and respond to the new discursive and material context of global trade, consumption, and increasingly scientific eating habits. The new terrain of molecular halal presents opportunities and challenges for Muslim consumption. Beyond halal, food is a substance thought to produce and transmit divine grace (barakat). All-night Ramadan markets and the annual festival of sacrifice are events that draw worldwide attention. Novel phenomena include ever increasing spectacles of feasting and consumption during Ramadan and the emergence of welfare intermediaries that cater to the distribution of sacrificial animals and meat across the globe. In each instance, one obtains an insight into how a discursive and material set of practices that link religion and food are inhabited and transformed in different economic, social, and political contexts. Further research calls for further investigation of these crucial global arenas of Muslim everyday life.

Permintaan terhadap produk kosmetik halal dalam kalangan pengguna Muslim
semakin meningkat dari hari ke hari kerana mereka perlu tampil segar dan menarik
ketika bertugas atau bersosial di luar rumah. Tujuan kertas penyelidikan ini ialah
untuk mengkaji tahap pengetahuan kosmetik halal dengan mengadaptasikan
kerangka literasi kewangan yang diperkenalkan oleh OECD dalam menilai hubungan
antara faktor-faktor demografik pelajar pascasiswazah beragama Islam yang
mengikuti pengajian Sarjana dan Doktor Falsafah bagi sesi 2019 / 2020 seperti
jantina, umur, latar belakang pengajian, penaja pendidikan dan taraf perkahwinan.
Soal selidik dijalankan menggunakan teknik ‘Convenience Sampling’ secara atas
talian kepada semua mahasiswa yang sedang menuntut ilmu di 14 fakulti dan dua
akademi pengajian di Universiti Malaya. Hasilnya, daripada 300 soal selidik yang
berjaya dikumpulkan, hanya 106 data yang sah dan dapat digunakan untuk analisa
seterusnya. Kajian ini menggunakan kaedah silang tabulasi untuk mendedahkan
corak dan trend pelajar pascasiswazah serta pengetahuan kosmetik halal,
menggunakan ‘Mann-Whitney Test’ dan ‘Kruskal-Wallis Test’ untuk menguji
hipotesis kajian. Ujian kolerasi pula dilaksanakan bagi mengenalpasti faktor
demografik yang mempunyai hubungkait dengan pengetahuan kosmetik halal. Silang
tabulasi berjaya mendedahkan corak atau trend pelajar pascasiswazah yang berusia
26-30 tahun dan masih bujang yang paling ketara mendapat skor pengetahuan
kosmetik halal yang tinggi. Ia dilihat seiring dengan laporan pengkaji lepas yang
mengatakan bahawa kelompok usia 27 tahun memiliki kuasa memilih dan membeli
produk kosmetik yang mereka sukai. Tetapi ujian hipotesis menunjukkan sebaliknya,
apabila dapatan kajian menunjukkan bahawa pelajar pascasiswazah lelaki, yang
berlatarbelakangkan pengajian Islam dan sudah berumahtangga yang lebih memiliki
tahap pengetahuan kosmetik halal yang tinggi. Manakala, ujian kolerasi
menunjukkan kekuatan kolerasi yang lemah antara faktor demografik dan
pengetahuan kosmetik halal, tapi umur dan taraf perkahwinan menunjukkan arah positif dengan nilai signifikan <0.05. Latar belakang pengajian pelajar pascasiswazah
menunjukkan arah negatif memberi isyarat bahawa pelajar pascasiswazah yang
berlatarbelakangkan pengajian Islam dari Timur Tengah menguasai pengetahuan
kosmetik halal. Secara keseluruhan, limitasi kajian berlingkar dalam menerangkan
ralat dalam merekabentuk instrumen kajian dan ralat pensampelan yang sepatutnya
menggunakan ‘Purposive Sampling’. Namun begitu, kajian ini dapat menyediakan
informasi berguna tentang bagaimana kerangka literasi kewangan OECD dapat
diadaptasikan dalam kajian kosmetik halal. Perkaitan antara kedua-duanya ialah
pembelian dan penggunaan kosmetik halal juga melibatkan wang pengguna.
Sekiranya pengguna produk kosmetik halal terdiri daripada mereka yang tergolong
dalam kumpulan yang amat terdedah dengan risiko kesempitan wang, maka
pembelian kosmetik halal dianggap satu bentuk pembaziran. Kajian ini juga berjaya
mendedahkan corak pemahaman dan pengamalan pelajar pascasiswazah yang
berlatarbelakangkan pengajian dari Timur Tengah di mana rata-rata mereka lebih
gemar mengamalkan produk kosmetik yang pernah digunakan oleh Rasulullah
S.A.W. dalam penjagaan dan perapian diri.

Notwithstanding Nigeria's large Muslim population of 89.25 million citizens, very little research has been carried out in terms of addressing Halal needs in Nigeria. This qualitative case study reviewed the perspective of 32 respondents, (15 patients, 15 doctors and two pharmacists), in a medical centre in Abuja, Nigeria on their perceptions on and awareness of Halal pharmaceuticals. The interview data were collected through telephone interviews. Data analysis and findings were examined against the literature reviewed in this study. Findings concluded that there was a lack of awareness of Halal medicine products within Nigeria and that this was the primary reason why the respondents felt that there was a dearth of Halal pharmaceuticals. There were also secondary concerns from the patients about the risk of counterfeit medicine and the doctors were worried at the potential cost of providing Halal pharmaceutical options in case it deterred patients from buying the (Halal) medicaments prescribed. The pharmacists were supportive of Halal pharmaceuticals in principle but highlighted issues surrounding both the efficacy of alternatives and the effectiveness of some current ingredients that might be deemed unacceptable in Halal preparations.

Dalam tahun-tahun kebelakangan ini, kajian tentang Halal telah menarik perhatian daripada pengamal di industri dan juga ahli akademik. Kajian banyak tertumpu kepada isu-isu integriti, etika, standard yang meragukan, kekurangan keseragaman, dan manipulasi membayangkan bahawa pensijilan Halal adalah berbeza dari operasi dan fungsi bagi setiap negera (Shafie dan Othman, 2006; Ismaeel dan Blaim, 2012; Abdul Talib dan Abd-Razak, 2013). Walaupun isu-isu, kesedaran yang semakin meningkat di kalangan masyarakat Islam, penerimaan luas di kalangan pengguna bukan Islam, kemunculan Halal sebagai satu jenama, dan pengembangan pasaran makanan Halal (Wilson dan Liu, 2010; Adams, 2011; Abdul Talib dan Abd-Razak, 2013), telah menarik komitmen di kalangan pihak berkepentingan di dalam bidang Halal untuk memperbaiki sistem dan strategi pengurusan Halal. Pengamal industri yang terlibat di dalam Pengurusan Halal juga terdedah terhadap tekanan globalisasi dan liberalisasi pasaran telah menyebabkan pengembangan operasi mereka (Asgari, Ahmad & Gurrib, 2010) dengan menyusun strategi kedudukan mereka dalam memilih pasaran yang berpotensi (Ekeledo & Sivakumar, 2004; Kumar & Subramaniam, 1997) bagi pasaran produk Halal. Walaupun terdapat banyak kajian awal berkaitan isu-isu di dalam Pensijilan Halal telah dilakukan, namun masih ada kekurangan pemahaman teori yang menyokong perkembangan bidang Pengurusan Halal oleh pengamal industri (Syazwan, Salwa, Abu & Thooi 2016). Hujahan ini juga ditambah oleh Aziz dan Chok (2013), di mana penyelidikan dalam bidang pensijilan dan makanan Halal kekurangan aplikasi teori dan masih dalam peringkat awal. Begitu juga, Mukhtar dan Butt (2012) aplikasi teori yang terancang dalam penyelidikan berkaitan Halal tidak lengkap, kerana kebayakan sarjana tidak menyatakan faktor-faktor lazim seperti peranan keagamaan. Oleh yang demikian, kajian ini bertujuan untuk mengkaji, i) bagaimana presepktif teori institusi menyumbang kepada penjelasan pembentukan pengurusan Halal, ii) andaian asas dan sokongan, kebolehgunaan daripada model, dan iii) sumbangan mereka kepada pengetahuan pengurusan Halal. Perubahan pesat dalam persekitaran industri Halal termasuk dengan sokongan kerajaan untuk pelaburan dan perdagangan dan pelaburan, penguasaan industri perkhidmatan dan kemunculan pasaran baru telah mencipta satu senario baru untuk ekonomi global yang lebih dinamik dan kompleks. (Peter, Syed & Meng 2014). Oleh itu, teori Institusi di lihat bersesuaian dan dapat menerangkan tingkah laku pengurusan Halal oleh pengamal di industri hari ini. Methodologi Kajian

Amongst three Muslim majority countries (Indonesia, Malaysia, and Brunei) of ASEAN, Malaysia leads the halal industry globally and considered to be the global halal hub. Simultaneously, the market is growing tremendously in other member countries as well. It has been realized that a number of driving forces are responsible for boosting the expansion of Halal industry globally as well as in ASEAN. While there are a number of factors accelerating the growth of the Halal industry, there are many limitations and challenges that are hindering the market expansion. Therefore, this chapter introduces the overview of Halal industry globally as well as in ASEAN counties. The chapter explores the opportunities of the Halal industry for ASEAN counties followed by identifying the issues and challenges confronted by industry players. Finally, it concludes by providing some recommendations in the ASEAN
context based on the current global situation and findings of the Halal industry. The chapter adopts the methodology of analyzing secondary data.

This is an interview that I conducted with Florence Bergeaud-Blackler around the publication of her excellent book "Le marché halal ou l'invention d'une tradition (Seuil, 2017)". This is a translation of the full interview  published in French in the Revue du MAUSS, vol. 49, no. 1, 2017, pp. 48-61.