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"Halal food"
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The relationship between halal traceability system adoption and environmental factors on halal food supply chain integrity in Malaysia
Purpose
Muslim consumers have been shocked with the news of cross-contamination issues in the Halal food that they consumed. These issues make them put more effort in ensuring the products that they purchased being monitored throughout the supply chain. In this case, food companies must be prepared to implement systematic traceability system to ensure the authenticity of Halal products and comprehend the importance of Halal industry environmental factors (HIEF) in enhancing integrity of Halal food supply chain and protect from any risk of cross-contaminations. This paper aims to clarify the relationship between the Halal traceability system adoption (HTSA) and HIEFs on Halal food supply chain integrity (HFSCIn).
Design/methodology/approach
The study opted quantitative research approach by using the self-administrated questionnaires. The questionnaires were distributed during Malaysia International Halal Showcase (MIHAS) 2014 and Halal Fiesta Malaysia (HALFEST) 2014. 127 Malaysian Halal food and beverages companies have been involved in the study. Most of the respondents are the general manager or owner of the company, Halal executives, quality assurance managers, operation managers and sales manager.
Findings
The study found that there is a significant relationship between HTSA and HIEF on HFSCIn. The study also found that the highest adoptions of Halal traceability system are among the producer and end user, while the highest contributions in influencing the HIEF are the economic and socio-cultural factors.
Research limitations/implications
This study only focused on Halal food industry particularly the food and beverages category. Thus, future study can explore further on every category in food industry such as raw materials and ingredients; poultry, meat and dairy; fast food and premises and make comparison between pharmaceutical, cosmetics and health care in Halal industry. In addition, the sample size (N = 127) can be considered small; therefore, it is recommended that in future the subject matter be explored with a much larger sample to allow generalization of the result.
Originality/value
This study provided, perhaps for the first time, an analysis of the relationship between traceability adoptions and HIEF on HFSCIn.
Journal Article
Kosher and halal business compliance
Within the last two decades or so, kosher and halal markets have become global in scope and states, manufacturers, restaurants, shops, certifiers and consumers around the world are faced with ever stricter and more complex kosher and halal requirements - most clearly exemplified by Muslim and Jewish groups' call for kosher and halal certification by third party certification bodies. This book characterizes the expanding kosher and halal markets and explains how businesses can comply with rising demands.
Book
Prioritising the risks in Halal food supply chain: an MCDM approach
Purpose
Risk in the Halal food supply chain is considered as the failure to deliver the product which complies with Halal standards. The purpose of this paper is to identify the risk elements associated with Halal food supply chains and prioritise them appropriately towards better management.
Design/methodology/approach
This research used a systematic literature review to identify various risk elements in the Halal food supply chain and consolidate them with the expertise of professionals and academicians. Further, the fuzzy analytic hierarchical process (fuzzy AHP) is applied to prioritise the identified risk elements.
Findings
The findings of the research suggest that “supply-related risks” are the most prominent risk. Raw material integrity issue is a vital element in the Halal food supply chain. The failure of the supplier to deliver material that complies with Halal standards reduces the industrial economic advantage. This study recommends that the integration of internal processes and outsourcing elements can mitigate the risk of the Halal food supply chain by having a holistic view of the processing and delivery of Halal foods.
Research limitations/implications
Systematic literature review and experts’ opinion are used to identify and consolidate risks. For the literature review, only the SCOPUS database is used; thus, there is a chance to overlook some risk elements. Additionally, the fuzzy AHP analysis depends on relative preference weight. Therefore, care should be taken while constructing a pairwise comparison matrix for risk elements.
Practical implications
The findings of the study can help the managers who have a holistic view on risk mitigation of the Halal food supply chain. This study may assist managers to share information about the processing of Halal food from top to bottom to manage risk.
Originality/value
This study may act as a baseline for undertaking future research in the area of risk management of the Halal food supply chain.
Journal Article
Shaping the consumers’ attitudes towards Halal food products in Turkey
Purpose
The study aims to examine the consumers’ attitudes toward halal food products based on tripartite model. Regarding this, the effect of halal food awareness, perceived risk and behavioral tendency on attitudes toward halal food products are investigated.
Design/methodology/approach
343 valid questionnaires were obtained. Exploratory and confirmatory factor analyses were performed to ensure content validity, and structural equation modeling was progressed to test the relationships among variables through IBM SPSS Statistics 22.0 and AMOS 23.0 software.
Findings
Research validates the tripartite model of attitude and suggests attitude toward halal food is formed by predominantly behavioral tendency and partially psychological drivers, rather than cognitive elements.
Research limitations/implications
The characteristics of participants should be different and larger sample may provide some other results. The product or service context should be different, for example, halal cosmetic, halal hygienic, halal tourism.
Practical implications
Trigger messages may put forward in marketing communications activity for halal food products marketing and halal certificated food brands need to establish their distribution networks effectively to get closer with consumers.
Originality/value
Attitudes towards halal products represent the key driver of consumer behavior for the development of marketing strategies in certified halal firms addressing both domestic and foreign markets. It is the first study examining Turkish consumer attitudes toward halal food product using tripartite model in the field of halal consumption behavior. The paper offers a different methodological framework and it could be potentially of interest for scholars, marketers and policy makers.
Journal Article
Firm’s readiness for halal food standard adoption: assessing the importance of traceability system
Purpose
This study aims to consider factors that play an important role in adopting the halal food standard (HFS) among food manufacturers in Pakistan and to investigate the role of the traceability system in the compliance of the halal assurance system (HAS).
Design/methodology/approach
Present study included data from a survey by 134 professionals/food technologists from the food industry, and partial least square-structural equation modeling was applied.
Findings
The results indicate that consumer pressure, industry competition, marketing functions, operational improvement and the organization’s commitment have a significant impact on HFS adoption, while government regulations have an insignificant impact. The results also indicate that the HFS’s adoption and lack of a traceability system significantly impact HAS.
Research limitations/implications
The current study’s findings are inconclusive. Hence, future researchers are suggested to further explore the studied phenomena, especially in other research settings.
Practical implications
For policymakers, the findings of this study offer valuable information as it not only benefits the industry but will also assist in providing better and safer halal food products to consumers.
Originality/value
This study highlights the importance of the adoption of HFS and compliance with HAS in a scenario where demand for Halal is increasing globally. Moreover, the findings of this study offer valuable information in motivating firms to implement HFS.
Journal Article
Halal Food Sustainability between Certification and Blockchain: A Review
Islam is the second-largest religion on a global scale. All around the world Muslims are estimated to comprise more than 1.9 billion people. Therefore, the demand for Halal commodities is expected to reach a high growth rate: thus, it is crucial to increase its global market’s reliability and traceability. Based on these grounds, the scope of this paper is to assess Halal food sustainability, examining the barriers and opportunities offered by the certification and blockchain tools. To this purpose, the authors carried out an integrative literature review, selecting 54 contributions in the Web of Science platform. Despite several limitations, such as the lack of a standardized framework or universally accepted and reliable certifying authorities, the implementation of blockchain technology has emerged as an interesting instrument to increase the trustworthiness and traceability of Halal foods. This tool could also help the development of protocols and standard procedures, ensuring hygienic and permitted products that may boost food safety and security. Besides, the enhancement of the Halal certification and the blockchain tool, even if several efforts are required in terms of innovation and cooperation by local authorities, industrial associations and leading consumers, could enhance fair trade, ethical business, green animal breeding and environmental economics, and hence sustainable development.
Journal Article
Halal standard implementation in food manufacturing SMEs: its drivers and impact on performance
Purpose
The purpose of this paper is to investigate the drivers of the depth of halal standard implementation in the halal-certified food manufacturing small- and medium-sized enterprises (SMEs). The second aim of this paper is to empirically examine the effect of halal standard practices on the SME’s performance.
Design/methodology/approach
Of the 143 halal-certified SMEs in Solo Raya, Province of Central Java, Indonesia, 83 were willing to take part in the present research. The survey was carried out by an on-site visit to the targeted respondents. A structured questionnaire was used to gather primary data. Partial least square structural equation model was then used to analyze the collected data.
Findings
The results proved that internal motivation and organization commitment positively affect halal standard implementation, while external pressures do not. The external pressures influence the depth of halal standard implementation through internal motivation as a mediating variable. Furthermore, the depth of halal standard implementation leads to the improvement of operational performance. The improvement of operational performance can further encourage the increase of market performance and financial performance.
Research limitations/implications
The first limitation of this research is about the samples in which they are small-sized and restricted to food manufacturing SMEs. Another limitation is the subjectivity of SME’s managers when evaluating performance, which may provide imprecise measures of performance.
Practical implications
The findings suggest the notion that success of halal standard implementation depends on the capabilities of SMEs to convert the external pressures into internal motivation. Moreover, food-manufacturing SMEs should consider halal standard as an innovative tool to be applied in their daily operation and production as the halal standard has a significant role in influencing SME’s performance.
Originality/value
To the best of the authors’ knowledge, this research is the first attempt in integrating drivers, halal standard implementation and performance in the specific context of food manufacturing SMEs in Indonesia.
Journal Article
Linking Halal food certification and business performance
Purpose
The purpose of this paper is to explore the relationship between Halal food certification (HFC) and business performance. This study argues that Halal food certificate implementation positively influences business performance.
Design/methodology/approach
A total of 210 Halal certified food manufacturing companies in Malaysia participated in the study. Data were gathered through a structured questionnaire and were analysed using partial least squares structural equation modelling technique.
Findings
The study proved that HFC has a positive relationship with operational performance. Additionally, operational performance mediates the relationship between HFC and financial performance. Altogether, this signifies that Halal food certificate implementation positively influences business performance.
Practical implications
By linking HFC and business performance, managers may be aware of the significant role of HFC in influencing operational and financial performance. It would entice more food companies to become Halal certified that opens up an opportunity to a lucrative Halal food industry. It also empirically justifies that a religion-based food certification has the ability to influence business performance, consistent with other established food standards such as ISO 22000 or HACCP.
Originality/value
Although numerous studies have concentrated on well-established food certifications, the expanding Muslim population, rising demand for Halal food, and lucrative Halal food market have raised the attention on HFC research among academicians and practitioners. This research is able to highlight the importance of implementing HFC among food companies as it could potentially lead to superior business outcomes.
Journal Article
Apple fruit preference and food mile problems under halal supply chain
Purpose
This study aims to uncover apple preference and consumption in Indonesia, to disclose the risk of non-halal contamination of apples and the importance of maintaining the halal integrity of apples along the supply chain and to uncover the impacts of food miles of apples along supply chain segmentation.
Design/methodology/approach
This study adopted mixed research methods under a fully mixed sequential dominant status design (QUAN → qual). Data were collected through a survey in some Indonesian provinces (N = 396 respondents). Samples were collected randomly from individual consumers. The qualitative data were collected through interviews with 15 apple traders in Indonesia. Data were analysed using crosstab, chi-square and descriptive analysis.
Findings
First, Muslim consumers believe in the risk of chemical treatment of apples because it can affect the halal status of apples. Second, Indonesian consumers consider the importance of halal certification of chemical-treated apples and the additives for apple treatments. Third, the insignificance of domestic apple preference contributes to longer food miles at the first- and middle-mile stages (preference for imported apples). Fourth, apple consumption and shopping distance contribute to the longer food miles problem at the last-mile stage. Fifth, longer food miles have negative impacts, such as emissions and pollution, food loss and waste, food insecurity, financial loss, slow development of the local economy and food unsafety.
Practical implications
This research has implications for the governments, farmers, consumers (society) and business sectors.
Originality/value
This study proposes a framework of food miles under a halal supply chain (halal food miles) to reduce the risk of food miles and improve halal integrity. The findings from this research have theoretical implications for the development of the food mile theory, halal food supply chain and green supply chain.
Journal Article