Halal food marketing: An evaluation of UK Halal standards

Awal Fuseini, Phil Hadley, Toby Knowles

Research output: Contribution to journalArticle (Academic Journal)peer-review

33 Downloads (Pure)

Abstract

Purpose
Due to the economic significance of the Halal meat market, many food business operators have started trading in Halal meat products. Some businesses rely solely on the services of Halal certification bodies to assure Halal consumers as to the authenticity of Halal meat products. However, the lack of unified national or global Halal standards has resulted in confusion as to what is authentic Halal. This paper surveys Halal certification bodies in the UK to highlight the major differences between the various Halal standards with regard to Halal meat production.

Design/methodology/approach
Nine out of 15 Halal certification bodies we contacted agreed to participate in the study. Respondents were asked to indicate what slaughter practices are acceptable according to their standard, and further indicate if their respective organisations carried out speciation testing to detect the presence of foreign DNA in certified Halal products.

Findings
All nine certifiers indicated that they owned and operated according to a written Halal standard. The majority of certifiers indicated that: i) they accepted pre-slaughter stunning if the stunning did not result in the death of animals prior to exsanguination, ii) a Muslim should perform the slaughter and a short prayer must be recited, and iii) only manual (by hand) slaughter is acceptable.

Research limitations/implications
The findings give an insight into acceptable and prohibited procedures during Halal meat production in the UK. Abattoir operators, meat processors and retailers can utilise this as a guide when selecting suitable Halal certifiers for their businesses.

Originality
The study reveals that there are a number of Halal certification bodies in the UK who are all operating according to different interpretation of the Halal dietary laws. The paper further highlights the different slaughter procedures that are acceptable and prohibited to the different certifiers.
Original languageEnglish
Number of pages26
JournalJournal of Islamic Marketing
DOIs
Publication statusPublished - 1 May 2020

Keywords

  • Halal slaughter
  • stunning
  • Halal certification
  • marketing
  • animal welfare

Fingerprint Dive into the research topics of 'Halal food marketing: An evaluation of UK Halal standards'. Together they form a unique fingerprint.

Cite this