The Challenge Of Upholding The Sanctity Of Halal In The Era Of

Globalization.

Islamic set rule and law on all yarn matter in touch of human action.

Objective of Islamic law was to protect human benefit

to living in world or afterworld or both. To realise the objective, Allah did

outline for human being what is good and bad, Halal and Haram which

should emphasized by man. Halal refers to that which the Creator has made

lawful. God’s word, which means: “So eat of the lawful and good food which

Allah has provided for you. And be grateful for the Graces of Allah, if it is He

Whom you worship.” (Surah 16: 114). Halal means permitted and

recommended by the Islamic law. Haram is the opposite, meaning unlawful

and refers to what is forbidden. These two parameters have been designed

for health, safety and benefit of all mankind regardless of age, faith and

culture. In the Holy Quran, God commands Muslims and all of mankind to eat

of the Halal things: “O mankind! Eat of that which is lawful and good on the

earth, and follow not the footsteps of Shaitan (Satan). Verily, he is to you an

open enemy.” (Surah 2: 168). Stating that all things are originally

wholesome, Halal is a guideline to distinguish from harmful, intoxicating or,

otherwise, Haram goods. Non-Halal or Haram goods are thus prohibited or

strictly forbidden to Muslims.

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 “Consumption on Halal products is not restricted to followers of Islam.”

(Amanda Suriya Ariffin, 2007). Products that are produced with Halal

certification are readily acceptable by Muslim consumers as well as

consumers from other religions. This acceptance is due to the

wholesomeness concept of Halal, which covers not only the Shariah

requirement, but also the hygiene, sanitation and safety aspects. “Nearly 1.8

billion Muslims around the world as well as some non-Muslims are fueling the

Halal food industry, generating sales of $2.1 trillion annually.” (Zaahira

Muhammad, 2009). Halal certification is a powerful marketing tool for both

the Muslim and non-Muslim producers, as there are an increasing awareness

on the part of Muslim consumers all over the world on their obligation to

consume Halal food.

The thesis statement of the paper is that “the challenges of upholding

the sanctity of Halal in the era of globalization are to meet the Muslim

concept of Halal, to obtain recognizable Halal certification and Halal standard

and to develop alternative ingredients to replace non-Halal ingredients in

Halal products”.

The first challenge of upholding the sanctity of Halal is to meet the

Muslim concept of Halal. The Muslim’s wholesomeness concept of Halal food

covers the lawful requirements of the Syariah law (law of Islam) and the

requirements for good food, in terms of hygiene, sanitation and safety. “The

word Halal means the area of Islamic way of life that focuses on aspects of

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Halalan Thoyyibah that is purity, cleanliness and health living.” (Salawati

Haris, 2010). To achieve the wholesomeness concept, both aspects need to

be adhered to and implemented together. As said by Datuk al-Syeikh Haji

Abdul Halim Abdul Kadir: “Thoyyibah include two cases; physical and

spiritual. It must be in line with shariah (not contradictory) and combined

with sincerity to Allah.” (Salawati Haris, 2010). Failure in any of it will cripple

the wholesomeness concept of Halal food.

Halal products are fast gaining worldwide recognition and become as a

new benchmark for safety and quality assurance. Islam has introduced the

concept of slaughter, whereby a naturally Halal animal would have to be

properly slaughtered prior to consumption. “Halal slaughter (Dhabiha) is

defined as the act of killing, by an eligible Muslim, of animals which are Halal

for consumption through a single severance of the major arteries as well as

the oesophagus and trachea in the neck region using a sharp knife.” (Info

Halal, 2009). The act of slaughtering is to ensure the quality of meat and to

avoid any microbial contamination, which basically covers the thoyyibah part

of Halalan Thoyyibah. For example, a dead but un-slaughtered animal is

normally associated with disease. Most disease originated or carried in the

animal’s blood. Therefore, slaughtering is mandatory to ensure the complete

drainage of blood from the animal's body, thus minimizing the chance of

microbial infection. “The Islamic (Halal) method of slaughter can be

described as the animal has to be lawful to eat, alive, healthy, to be

slaughtered only for the reason of food, in the name of the Creator, Allah

3
S.W.T and not for any other reasons (it has be well-fed, not thirsty handled

and move gently and individually). The slaughter-man must be in possession

of a clear mind and not under the influence of alcohol or drugs, trained in the

job, with an awareness of what he is doing. The act of slaughter starts by

pronouncing tasmiyah (Bismillah Allahu Akbar), to take His permission and in

order to make the slaughter-man accountable and responsible and to give

compassion and mercy to the animal during this act.” (Info Halal, 2009) .As

described in the Quran: “And why should you not eat of that (meat) on which

Allah's Name has been pronounced (at the time of slaughtering the animal),

while He has explained to you in detail what is forbidden to you, except

under compulsion of necessity? And surely many do lead (mankind) astray

by their own desires through lack of knowledge. Certainly your Lord knows

best the transgressors.” (Surah 6: 119).

This awareness should be spread to non-Muslim as this practices

compatible with the overall concept of cleanliness that is always emphasized

in Islam. Apart from ensuring the cleanliness of foodstuffs, instance of pork

and blood are forbidden. The Quran says: “He has forbidden you only the

Maytatah (dead animals), and blood, and the flesh of swine, and that which

is slaughtered as a sacrifice for others than Allah (or has been slaughtered

for idols, etc., on which Allah's Name has not been mentioned while

slaughtering). But if one is forced by necessity without willful disobedience

nor transgressing due limits, then there is no sin on him. Truly, Allah is Oft-

Forgiving, Most Merciful.” (Surah 2: 173). Islam also prohibits the usage of

4
any materials that are detrimental to spiritual or mental well-being of a

person, such as alcoholic drinks and drugs. Since Islam has always

encouraged its followers to choose Halal, wholesome and clean foods,

“briefings through seminars and courses for understanding the relation of

Halal and standard accounting procedures by the Department of Islamic

Development Malaysia (JAKIM) to industry being undertaken to improve

knowledge on Malaysia Halal certification. In addition, JAKIM also take the

initiative for user understanding in efforts to improve the quality of Halal

certification.” (Zawanah Muhammad, Haji Munir Haji Md. Salleh and Abdul

Muhaimin, 2008).

Nowadays, Muslims face a host of modern-day Halal issues less

pervasive in the past. Many issues revolve around food production and

development using modern science and technology. The utilization of new

synthetic additives like melamine, ingredients and hormones has created

questionable Halal status to this advancement. One of the examples

happened in our poultry industry. Prof Dr Wan Mohtar Wan Yusoff said: “in

term of biological sciences, poultry in the market now is completely changed

the nature of natural chicken example like ‘bertelur sebiji, riuh sekampung’.”

(Faizal Riduan, 2010). He said: “the chicken poultry industry has developed

as the industry develops ‘Asimo’ robotic which that can be programmed. As

Muslims, it is dangerous because the chickens we eat are not actually like

chicken. It only takes a physical form, but not nature as a livestock chickens.

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In other words, the chickens are more like mentally disabled.” (Faizal Riduan,

2010).

“Halal is a concept that emphasizes on hygiene and safety.” said Dato’

Hajjah Sheila Majid. (Halal skincare range specially formulated for the people

of the world, 2009). “Halal must free from irradiated raw materials.” (What is

Halal?). Therefore, “the use of dangerous chemicals such as parabens,

benzoate, sodium laurel sulphate, hydroquinone or many other colourings or

alcohol” (Halal skincare range specially formulated for the people of the

world, 2009) are not suitable in cosmetic. It may cause dangerous side-

effects of these toxic chemicals.

The second challenge of upholding the sanctity of Halal is to obtain

recognizable Halal certification and Halal standard. The food industry is an

evergreen industry and Halal food is the latest trend in the world market.

“Market for Halal products is not limited to Muslims and Muslims countries

alone. Countries such as Australia, New Zealand and South Africa even have

a low Muslim population but still have the potential to contribute to the

global Halal trade.” (Zawanah Muhammad, Haji Munir Haji Md. Salleh and

Abdul Muhaimin, 2008). Demand for Halal food is estimated “to be worth

USD2.1 trillion annually of at least 1.8 billion Muslims.” (Ruzanna

Muhammad, 2009).

According to British Standards Institution, “a standard is a published:

‘specification that establishes a common language, and contains a technical

6
specification or other precise criteria and is designed to be used consistently,

as a rule, a guideline, or a definition’.” (THE ISO STANDARDS GLOSSARY,

2008). “A standard is basically a published document that defines

specifications and procedures to ensure that a material, product, method or

service meets its purpose and consistently performs to its intended use.”

(Ruzanna Muhammad, 2009).

“The Halal industry is now worth billions but there are still no

international standards and best practices, making it a complex area to

navigate for companies trading Halal goods globally.” (The Halal Journal,

2008). Currently, there are several Halal certifying agencies in the world that

run by individuals or a small group of individuals with no accountability to

the Muslim consumer. “As mentioned, Halal certification is carried out not

only by local government authorities but also by various Islamic centres and

organisations which further complicate matters.” (The Halal Journal, 2008).

Each certifying agency has its own Halal Standard causing confusion,

deception and at times fraud. According to Khairy Jamaluddin, World Halal

Forum chairman: “One of the reasons why the Halal industry cannot grow

faster, despite rising demands for Halal products worldwide, is because there

is no consensus on a Halal standard. Each country has its own certification

body, which leads to disagreements over animal feed, slaughtering methods,

packaging, logistics and other arising issues.” (The Halal Journal, 2008).

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 Recently, “the Selangor Islamic Religious Department (JAIS) directed

six companies to immediately stop issuing the Halal certificate and logo to

food traders and outlets in Selangor.” (BERNAMA, 2010). Director of JAIS,

Datuk Mohammed Khusrin Munawi said: “the six companies were Bahtera

Lagenda Sdn Bhd, Islamic Food and Research Council, SAS-H Consultancy,

Perak Religious Officer Association, Halal Food Council S.E.A and IFANCA

International.” (BERNAMA, 2010). The Selangor Islamic Council (MAIS)

decision banning Halal logos issued by private companies is correct and to

ensure that they adhere to Islamic law. Minister in the Prime Minister’s

Department, Datuk Seri Jamil Khir Baharom said: “this was because the

issuance of Halal logos by the companies had raised doubts among Muslims.

Companies that did not follow procedures fixed by JAKIM and state Islamic

councils will encourage others to do the same.” (BERNAMA, 2010) Although

this ban on ‘privatised’ Halal logo decision is made by JAIS and not by JAKIM

but at least it would be a mild warning to other private companies to become

more efficient in giving and monitoring the food outlets issued with the Halal

certificate and logo as was done by JAIS and the JAKIM.

Taking into account the increase of Halal product market, the

development of the International Halal Standard is very crucial to address

the uncertainty and the many unresolved question of the industry. It is thus

important to uphold the integrity of Halal for the benefit of the industry and

consumers at large. Therefore, various efforts have been made to make it

happen. With mission: “to propagate the benefits of Halal and elevate it as

8
the standard of choice,” (Vision & Mission, 2010) the International Halal

Integrity Alliance (IHI Alliance) “develop the International Halal Standard – a

single standard to unify the fragmented industry and ensure global Halal

integrity.” (The Halal Journal, 2009). IHI Alliance’s goals were also endorsed

by the former Malaysian Prime Minister, Dato’ Seri Abdullah Ahmad Badawi.

In his keynote address at World Halal Forum 2008, Abdullah said, “My

government has formally endorsed the function and aspirations of the IHI

Alliance. I understand that the Organisation of the Islamic Conference (OIC),

through the Islamic Chamber of Commerce and Industry (ICCI), is also

committed towards making IHI Alliance a strong, credible and respected

global Halal authority.” (The Halal Journal, 2009). Also His Excellency Sheikh

Saleh Abdullah Kamel, the Chairman of the international forum said: “the

standards will be tabled at the Organisation of the Islamic Conference (OIC)

committee meeting and at the Islamic Chambers o f Commerce and Industry

(ICCI) general assembly.” (Media Launch, 2009).

“When the large majority of products or services in a particular

business or industry sector conform to International Standards, a state of

industry-wide standardization exists. The economic stakeholders concerned

agree on specifications and criteria to be applied consistently in the

classification of materials, in the manufacture and supply of products, in

testing and analysis, in terminology and in the provision of services. In this

way, International Standards provide a reference framework, or a common

9
technological language, between suppliers and their customers.” (Discover

ISO, 2010).

Another Halal related issue in our community is about product labeling.

The non-Muslim have all right to produce Halal products as long as they

comply with Syariah. However, founder and chairman of the Islamic

Manufacturing Practice said: “it about time to introduce Halal logo for Muslim

products and Halal logo for non-Muslim products by JAKIM to distinguish

products of Muslim and non-Muslim. Muslims should be given a fair choice to

fulfill their religious lifestyle. Like in Brunei, Muslim Halal logo is green while

non-Muslim, yellow.” (Faizal Riduan, 2010). Because according to him: “the

branding of Halal by non-Muslims are intended to mislead the Muslim and

can lead to suspicious lawful status.” (Faizal Riduan, 2010). There are much

more Halal issues continuously arise such as abuse of using Halal’s logo,

proper hygienic aspects unpracticed at processing premises and exploitation

of expired Halal certification.

On creating greater awareness on the Halal’s logo issue especially for

the Muslims, JAKIM is organising the 1 Malaysia 1 Halal Campaign. Initiative

aimed at “increasing the awareness of the general consumers that only Halal

certification and Malaysia Halal logo issued by JAKIM and/ or State Islamic

Religious Council (MAIN) is being recognized by the government.” (1

MALAYSIA 1 HALAL CAMPAINGN, 2010). The rationale behind the 1 Malaysia

1 Halal campaign, JAKIM wants to make Muslims aware of the Halalan

10
Thoyyibah concept and to encourage them to buy products with the Halal

Malaysia logo. With the continued efforts to establish Malaysia as the ‘Global

Halal Hub’, JAKIM and Halal Industry Development Corporation Sdn. Bhd.

(HDC) have created Halal directories that can be access through internet,

www.halal.gov.my or SMS. Recently, “HDC has created an iPhone application

which can be the direction and guide to every premises and restaurants that

have Jakim’s Halal certification.” (Kosmo!, 2010).

The third challenge of upholding the sanctity of Halal is that Muslim

community needs to face right now is the existence of doubtful resources in

foods, medicines and other daily needs items. A practicing Muslims prevents

himself from consuming doubtful things. Any food or drink which lies within

the grey area and does not fall clearly under the Halal or non-Halal category

is classified as Syubhah. There is a hadeeth hat was reported to have said:

“The Halal is clear and the Haram is clear. Between the two there are

doubtful matters (shubuhat or Mushtabihat) concerning which people do not

know whether they are halal or haram. One who avoids them in order to

safeguard his religion and his honor is safe, while if someone engages in a

part of them he may be doing something haram, like one who grazes his

animals near the hima (the grounds reserved for animals belonging to the

King which are out of bounds for others' animals); it is thus quite likely that

some of his animals will stray into it. Truly, every king has a hima, and the

hima of Allah is what He has prohibited.” (Reported by al-Bukhari' Muslim,

and others; from al Tirmidhi. Mushbooh ... what does it mean ?”. 2007).

11
 Muslim should avoid questionable ingredients such as stabilizers,

emulsifiers, enzymes, gelling agents and any food agents that are derived

from uncertain sources such as un-slaughtered mammal animals and pig.

Collagens that have been extracted from animal’s bones, skin and placenta

always have been used in cosmetic productions. Gelatins that are derived

from collagen also are constantly used in pharmaceutical and food industry.

“80% of the gelatin produced in Europe is from the pig skin, 15% from the

bovine animal skins such as buffalo and cattle and another 5% come from

bones of bovine animals and swine, fish and poultry.” (Salawati Haris, 2010).

Since most commercial gelatins are obtained from either pigskin or cow hide,

there has been considerable interest in finding and using alternative

substitutes. Datin Seri Rosmah Mansor, wife of Prime Minister Datuk Seri

Najib Razak said: “Halal products need to be scientifically proven to be Halal.

This requires extensive research and development initiatives and a quest for

alternative ingredients to replace non-Halal ingredients in Halal products.

(Zaahira Muhammad, 2009). As a result, academia and industry have been

trying for many years to “develop alternatives to gelatin that possess most

or all of the unique functional properties of mammalian gelatin.” (Alias, Abdul

Karim & Rajeev Bath, 2008).

There are efforts and studies to develop gelatin alternatives or

substitutes from plant hydrocolloids such as starch/modified starch, pectin,

carrageenan and agar. There is a patent “presents the invention of the

combination of gellan gum and nu- and/or nu-/iota-carrageenan to provide a

12
firm, resilient, gelatin-like texture in a gelatin-free gummy confection.”

“Gelatin-free gummy confection using gellan gum and carrageenan, 2003).

A study by Tuleu et al. “have showed a comparison of hypromellose capsule

containing carrageenan as gelling agent and standard gelatin capsules that

showed there are no differences in the oesophageal transit of these two

types of capsules and the disintegration times were not significantly

different. They suggested that the hypromellose capsule containing

carrageenan as a gelling agent can be a practical alternative to gelatin

capsules as an oral drug.” (Tuleu et al, 2007).

The alternatives for mammal’s collagen also have been developed by

research group all over the world. Having the similar properties of mammal’s

collagen, fish collagen is a very suitable collagen substitute for Halal

consumers. (J. E. EASTOE, 1956). But the challenge is how we can provoke or

insist the utilization of this collagen and gelatin substitute in food,

pharmaceutical and cosmetic industries. The study of finding collagen and

gelatin substitute is needed to be expanded. Researchers must find the

substitutes which can give more advantages whether in term of cost or

health benefit to convince people to keep on demanding the application of

these substitutes.

It is clear that Halal issues nowadays are rising and that’s why the

efforts to uphold the sanctity of Halal need to be aggressive. This effort must

be taken seriously whether by the Government, consumers, community and

13
even the manufacturers. We don’t have to look Halal is something that

compulsory for Muslim but it can gives the best benefit to all as it is clear

that Halal issues recognized safety and quality assurance. “In everything

that we do, we always make sure that safety comes first. In the food that we

eat, medicines that we drink, and the cosmetics that women used, it is best

that they are safe to use to keep away from any allergic reactions or

complications that it might cause. Not all food supplements, food, even

cosmetics bring or give the best benefit for everybody.” (Why Fish Collagen

Peptide Is Safe To Use, 2008). It means the product prepared must be up to the

standards, which also include hygiene. Safety and quality assurance ensure

that the Halal products are also clean, safe and well taken care of, with good

presentation and served in a proper manner, and of quality for everybody.

The enormous potential of the world wide demand for Halal food must

be seized by local manufacturers. This is an advantage should these

manufacturers comply and adhere to the MS1500:2009 standard.

Manufacturers must take advantage of the reputation and credibility of the

Malaysian Halal standards, Halal certification and label, which has received a

worldwide acknowledgement and recognition. Furthermore, manufacturers

should strive to gain industry leadership in the world Halal market and thus

introduce Halal products for customer satisfaction. Manufacturers should be

able to establish programs and test markets for introducing and

implementing a Halal category at the store level. Then, earning customer’s

trust, ongoing loyalty and of course increased sales and profits.

14
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16
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17
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19