The aim of this study is to compare the various Halal certification bodies around the world based on the criteria for Halal certification. As the process of awarding Halal certificates varies among the certification bodies, it is pertinent to identify the differences between these selected certification bodies to gauge the gap existing among them. This study will also identify the position of JAKIM, which is the main Halal certification body in Malaysia, among the other main certification bodies around the world. Nine categories were identified in awarding Halal certification to companies. Comparative analysis was then used to see the differences that exist between these certification bodies. The results of the analysis indicate that, based on the nine categories identified, JAKIM is the strictest body in awarding Halal certification to companies.

PurposeThe aim of this study is to examine the level service quality from the perspective of food manufacturers. Malaysia is gearing towards becoming a major player in the world Halal market. Its Halal certification is under the jurisdiction of the Department of Islamic Development Malaysia (JAKIM). The process of awarding Halal certificates involves not only an official site inspection of production plants but also the examination on the Halal status of raw materials. In 2007, JAKIM only approved 75 percent of the total number of applications for Halal certification.Design/methodology/approachA total of 547 small and medium‐sized enterprise manufacturers in Malaysia represented the population for this study. SERVQUAL gap analysis was used to measure the gap between clients' expectations and their perceptions of JAKIM's services.FindingsThe results of the analysis indicate that the biggest gap was in the empathy dimension, followed by responsiveness, reliability, assurance and tangibles. The results show that JAKIM had not met food manufacturers' expectations in all five service quality dimensions, especially the empathy dimension.Practical implicationsPractical implications extend to food policy decision makers involved in JAKIM to develop and formulate appropriate strategies to meet the needs of its clients more effectively.Originality/valueJAKIM could design training programs by emphasizing on the issues of human factors in service delivery, in particular the requirements of customer care, work ethics and human relations skills. Training in customer relationships is important and this applies to employees at all levels.

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A well-known fact is that indiscriminate use of chemical inputs in the production process can have negative effects on the environment, as well as increasing chronic and acute health problems for farmers who mishandle or not follow proper procedures in applying the chemicals. Sustainable agriculture is thus becoming an important concept in alerting the management about controversial agricultural practices. The objective of this study is to investigate the paddy farmer's intention to practices sustainable agriculture and to determine the significant factors that could be used as predictors in having intention to practice sustainable agriculture. Thus, in order to disseminate sustainable agriculture, it is absolutely necessary to comprehend the farmer's intention to apply sustainable farming practices based on Good Agricultural Practices (GAP). A total of 61 paddy farmer household heads were interviewed for this study during the main season of 2013. The coefficient of determination (R 2) of multiple regression analysis of 0.76 indicate that proportion of the total variation in paddy farmers intention to practice sustainable agriculture is explained by the following variables; farmers' attitude and perceived behavioral control towards sustainable agriculture, age, number of protection equipment's used, storage method of chemical input, awareness and knowledge of MyGAP/IPM are significant as influential determinants of farmers' intention to adopt sustainable agriculture at 5% level of significant.