Research on the Factors Influencing Halal Food Industry Internationalization: A Case Study of Ningxia (China)

Yang, Haijuan; Dubé, François N.; Huang, Lanqing

doi:10.12783/dtem/icem2016/4069

Cited by 6 publications

(7 citation statements)

References 4 publications

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“…Moreover, with the 30 percent increase in the Muslim population of the world, which is due by 2025, Halal production will be unprecedentedly brought into attention. It is said that Halal food will comprise 20 percent of the total international food trade in the future (Yang et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Identifying and Prioritizing the Contributory Factors to the Early Internationalization of International New Ventures in Halal Food Industry

Rezvani¹,

Davari²,

Parvaneh³

2017

IBR

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This study seeks to identify and prioritize the determining factors in the early internationalization of international new ventures in Halal food industry. In terms of nature and objective, this is an applied research employing quantitative methods. The process consists of two steps. First, the most important factors in the early internationalization of new ventures were identified through an inquiry into previous literature. Then, a questionnaire was devised and distributed among 80 managers and experts working in new Halal food ventures. Subsequently, the collected data were analyzed by PLS and SPSS software. Results indicate that factors such as the managerial characteristics, the company features, the network, the industry features, technology, company resources, country features, advertisement and the knowledge as well as Halal brands (form the participants' perspective) have respectively contributed to the early internationalization of international new ventures in Halal food industry in Iran.

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Section: Introductionmentioning

confidence: 99%

Identifying and Prioritizing the Contributory Factors to the Early Internationalization of International New Ventures in Halal Food Industry

Rezvani¹,

Davari²,

Parvaneh³

2017

IBR

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“…We also excluded review articles and studies that involved only Muslim participants. From the 21 articles, 7 articles were excluded for the following reasons: two studies included mixed participants which comprised less than 70% of non-Muslim (Bashir, 2019; Quantaniah et al , 2013); one study used the same data of the previous study (Krishnan et al , 2017); one study explored the dynamics of halal market (De Boni and Forleo, 2019); one study focused on the halal slaughter (Jalil et al , 2018); one study summarised several models of the halal food product (Wibowo and Ahmad, 2016); and one study evaluated halal internationalisation (Yang et al , 2016). As a result, 14 articles met the inclusion criteria and were included in our quantitative analyses (Figure 1).…”

Section: Resultsmentioning

confidence: 99%

Understanding non-Muslims’ reluctance to halal food: a systematic review

Ramli

Razak

Jaafar

2021

JIMA

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Purpose To tap into the global market, it is important to evaluate and predict the trends of the acceptance of non-Muslims towards halal food products. This review paper aimed to evaluate the evidence relating to the potential barriers to the acceptance of halal food among non-Muslim consumers. Design/methodology/approach The authors searched ScienceDirect, Scopus, Emerald and JSTOR databases. The search for the studies was performed without restrictions by using the terms “Non-Muslim” OR “Jews” OR “Christian” OR “Hindu” OR “Buddha” AND “halal” OR “halalan toyyiban” OR “sharia compliance” AND “food” OR “dietary” AND “perception” OR “opinion” OR “attitude” OR “barrier”. Quantitative studies were included, and the quality of the studies was assessed with the Crowe Critical Appraisal Tool. Findings Two themes were identified to be the potential barriers in the acceptance of halal food among non-Muslim consumers. There were two major factors: weak intention (negative attitude, perceived low behavioural control and perceived low subjective norms) and lack of food safety awareness, whereas the minor factors were as follows: perceived low food quality, halal logo/brand, lack of halal awareness, religious belief, animal welfare, consumer motive, low confidence level, lack of proper marketing/promotion, bad cognitive dissonance, bad food assurance and poor product judgement. Practical implications By realising these potential barriers, it will benefit many parties including stakeholders and the food industry to improve their strategy to expand the halal market, especially for non-Muslims. Originality/value Based on the findings, the authors believe that while research towards halal needs to continue and improve its basis in theory and design, researchers and food marketers can be confident that intention of purchasing halal food products can be increased by securing the aspect of attitude, subjective norms, perceived behavioural control as well as food safety awareness. Based on the identification of these potential barriers, this review hopes to further explain effective methods of communication for conveying halal concept in different parts of the countries.

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“…Tingkat kesadaran adalah faktor yang paling penting mempengaruhi pilihan konsumen untuk membeli produk makanan halal (Hamdan, 2013). Studi yang dilakukan oleh (Yang, H.& Huang, 2017) juga mengindikasikan bahwa kesadaran memiliki dampak yang signifikan terhadap perilaku pembelian konsumen non-Muslim. Hal ini dikarenakan keberhasilan industri makanan halal ditentukan oleh kesadaran konsumen terhadap produk halal (Mohamed et al, 2013).…”

Section: Produk Halalunclassified

Mengintegrasikan Citra Merek Dan Produk Makanan Halal Sebagai Keunggulan Kompetitif

Wijayanti,

Poluan

2023

Among Makarti

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Halal awareness is important. Indonesia has a large market for halal products, including halal food products. Kripik Paru Kidang Mas Salatiga is one of the halal food products that is more than 50 years old, has been certified halal and has customers who have subscribed to Kripik Paru Kidang Mas products for more than 5 years. The purpose of this study is to describe the perception of Kripik Paru Kidang Mas Salatiga customers and build a mini-theory from the formation of propositions based on emerging concepts. The method used in this research is a qualitative method by conducting depth interviews with sources. The object of this research is the shops that subscribe to Kripik Paru Kidang Mas Salatiga. This research produces two propositions, namely (1) Brand image affects competitive advantage, (2) Halal food products affect competitive advantage.ABSTRAKKesadaran halal menjadi penting. Indonesia memiliki pasar yang besar untuk produk-produk halal, termasuk di dalamnya produk makanan halal. Kripik Paru Kidang Mas Salatiga merupakan salah satu produk makanan halal yang berusia lebih dari 50tahun, sudah bersertifikat halal dan memiliki pelanggan yang sudah berlangganan produk Kripik Paru Kidang Mas lebih dari 5 tahun. Tujuan dari penelitian ini untuk mendeskripsikan persepsi pelanggan Kripik Paru Kidang Mas Salatiga dan membangun teori mini dari pembentukan proposisi-proposisi berdasarkan konsep-konsep yang muncul. Metode yang digunakan dalam penelitian ini adalah metode kualitatiatif dengan melakukan wawancara mendalam (depth interview) dengan narasumber. Objek penelitian ini adalah toko-toko yang berlangganan Kripik Paru Kidang Mas Salatiga. Penelitian ini menghasilkan dua proposisi yaitu (1) Citra merek mempengaruhi keunggulan kompetitif, (2) Produk makanan halal mempengaruhi keunggulan kompetitif.

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Research on the Factors Influencing Halal Food Industry Internationalization: A Case Study of Ningxia (China)

Cited by 6 publications

References 4 publications

Identifying and Prioritizing the Contributory Factors to the Early Internationalization of International New Ventures in Halal Food Industry

Identifying and Prioritizing the Contributory Factors to the Early Internationalization of International New Ventures in Halal Food Industry

Understanding non-Muslims’ reluctance to halal food: a systematic review

Mengintegrasikan Citra Merek Dan Produk Makanan Halal Sebagai Keunggulan Kompetitif

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