Challenges in halal food ecosystems: the case of the United Arab Emirates

Randeree, Kasim

doi:10.1108/bfj-08-2018-0515

Cited by 43 publications

(23 citation statements)

References 59 publications

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“…Most types of snacks on the market have a halal label because the area around the recreational forest is dominated by Muslim communities (based on secondary data from the local government) (Quantaniah et al 2013). Muslim people will also prefer snack products with halal labels (Efendi et al 2019;Randeree 2019). They will look at the food ingredients listed on the packaging, whether it supports halal products or vice versa (Al-Teinaz 2020).…”

Section: Peanutmentioning

confidence: 99%

Provisioning food given by visitors to alpha-male long-tailed macaques at recreation forest, all of them are halal

Hakim¹,

Nasution

Rizaldi

et al. 2021

J.halal prod. Res.

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The long-tailed macaque (Macaca fascicularis Raffles, 1821) is a non-human primate (NHP) species with social status in its group. Macaca fascicularis living in groups and social castes. Alpha males lead their group. Alpha males will have greater access to food than individuals with lower social castes. The content of feed eaten by animals, of course, will affect health. Various biological processes occur, from the food eaten by animals to affect the health of human life. If the food eaten is toxic, it will be hazardous to the animal's metabolism for life. According to a Muslim perspective, how much better food can be eaten is included in Halal products. Including, in this case, food ingredients for feed, if it comes from ingredients that are included in the halal category, this will provide animal welfare. This study seeks to explain how visitors' feed types (provisioning food) to alpha-male Macaca fascicularis at Mbah Agung Karangbanar Recreation Forest, Banyumas, Central Java, Indonesia. This study used behavioral coding to measure the frequency and quantity of eating behavior for ten days based on visitor feeding. The remainder of the provisioning food found is recorded as data on the type of provisioning food. Based on the study results, the alpha-male was noted to eat provisioning food such as peanuts, bananas, sweet potatoes, snacks, and foods mixed with soy sauce given by visitors. All of them are halal because they eat visitors every time they come to a tourist location. Alpha-male was noted to have no interest in the carcasses found, so they did not eat them.

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Section: Peanutmentioning

confidence: 99%

Provisioning food given by visitors to alpha-male long-tailed macaques at recreation forest, all of them are halal

Hakim¹,

Nasution

Rizaldi

et al. 2021

J.halal prod. Res.

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“…Estimates show that in 2050, Muslims will account for approximately 30% of the world's population. Therefore, the market for halal products has excellent growth prospects (Randeree 2019;Thomas et al 2017). Considering that halal products can also be consumed by non-Muslims (White et al 2018), many food supply chains produce halal products and provide the same products with a halal certification for Muslim consumers and without the certification for other consumers (Alqudsi 2014).…”

Section: Defining Certification Within the Agri-food Fieldmentioning

confidence: 99%

An Integrative Conceptual Framework of Food Certifications: Systematic Review, Research Agenda, and Macromarketing Implications

Latino

Corallo

Menegoli

et al. 2021

Journal of Macromarketing

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Food certifications guarantee food quality and reduce information asymmetry regarding food between consumers and producers. There are numerous certifications that facilitate global food systems. While scholars have addressed this issue from several viewpoints, a systematic synchronization of the research in international food certification studies is lacking. The purpose of this study is to explore the field of food certifications. This includes identifying certification definitions, related categories, the main purposes and topics of existing studies in this field. This study uses a systematic literature review. It proposes an integrative conceptual framework, that summarizes the main findings of the study. Additionally, new research routes, as well as both theoretical and macromarketing implications are discussed. This study provides a comprehensive understanding of the international field of food certification, giving researchers, consumers, and food companies a guide to understand the complexity of the global food certification and the related macromarketing effects.

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“…De Boni and Forleo (2019) studied trends and prospects for the development of the Halal market for Italian foods and suggested that poor institutional support, lack of rules and financial support are the major issues, which limit the development of the Halal market in Italy. Randeree (2019) used grounded theory research and investigated challenges in balancing interoperability, food quality and customer satisfaction in Halal food supply chains. This study suggested that supply chain intermediaries are challenged in balancing interoperability issues around non-unified global certification standards.…”

Section: Theoretical Backgroundmentioning

confidence: 99%

Conceptualising a framework linking halal supply chain management with sustainability: an India centric study

Haleem

Khan

2020

JIMA

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Purpose Halal supply chain management (HSCM) is an emerging business and research area; there is a need to motivate researchers towards exploring the links between HSCM and sustainable performance of the organisation. Therefore, the purpose of this study is to develop a conceptual framework in order to link the HSCM with sustainable performance. Design/methodology/approach This review based paper identifies eleven critical factors for effective management of the Halal supply chain (HSC) and provides a conceptual framework for an HSCM after due consultative inputs from experts. The exploratory paper tries to integrate success measures of HSCM through integrity, process quality and customer satisfaction to sustainable performance measures. Findings Halal label is considered just like a kosher label or a green label or an organic label, which provides confidence to consumers on the Halal aspect of products and services. Some part of the society thinks that Halal products carry a higher value; therefore, the industry wants to identify if HSCM is sustainable. The same is measured comprehensively through environmental performance, social performance and economic performance. Animal welfare, fair trade and perceived benefits, better quality, wholesome with ethical practices help in sustainable development. Originality/value This paper tries to contribute to the research of HSCM with sustainable performance measures being embedded in the system. The model, along with researchers, may also help managers of firms dealing with Halal products in understanding how much sustainable their organisation is. This research is from a non-Islamic, democratic country which is multicultural and has large numbers of Halal consumers.

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Challenges in halal food ecosystems: the case of the United Arab Emirates

Cited by 43 publications

References 59 publications

Provisioning food given by visitors to alpha-male long-tailed macaques at recreation forest, all of them are halal

Provisioning food given by visitors to alpha-male long-tailed macaques at recreation forest, all of them are halal

An Integrative Conceptual Framework of Food Certifications: Systematic Review, Research Agenda, and Macromarketing Implications

Conceptualising a framework linking halal supply chain management with sustainability: an India centric study

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