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Halal food certification plays a pivotal role in both consumers food purchase and consumption, and food manufacturers business conducts. The growing trends of Halal food have encouraged firms to implement Halal food certification. Numerous studies have recognized the importance of Halal food certification to consumers rather than Halal food manufacturers. However, Halal food certificate motivations, implementation, and the impact on firm performance, particularly the Malaysia Standard on Halal Food (MS1500:2009) are hardly examined. Therefore, this study aims to investigate the motivations behind Halal food certification and its impact on food manufacturers operational, marketing, and financial performances. Resource-based view and institutional theory underpin the proposed conceptual framework of the study. Five hypotheses were proposed to determine the relationships between certification motivations and firm performances. A quantitative methodology was adopted and data were collected using self-administered questionnaires. A total of 210 Halal-certified food manufacturing companies in Peninsular Malaysia participated in the survey. A partial least square structural equation modeling was conducted for data analysis. A key finding is that both the external and internal motivations positively influence Halal food certificate implementation. Moreover, it was also found that implementing Halal food certification has a positive relationship with firm performance. Further findings indicated that government intervention, consumer demand, industry competition, employee commitment, operation improvement, and marketing return are significant motivators for Halal food certificate implementation. Results also revealed that Halal food certification has a significant impact on the respondents operation, marketing, and financial performances. Theoretically, this study offers insights to the significance of consumer pressure as a normative isomorphism in the institutional theory. Additionally, this study reinforces the understanding of Halal food certification as a significant and relevant strategic tool to remain competitive within the profoundly homogenous and saturated food industry. Practically, the information gained from this research could potentially be beneficial to encourage non-certified firms to become Halal-certified. Future research are encouraged to study the motives and impact of Halal food certification from various countries, as well as apply this research across other industries like pharmaceutical, tourism, or cosmetic.
Over the years, halal certification has gained world-wide popularity and has become one of the most desirable systems adopted by many countries, especially Muslim countries. Despite this overwhelming popularity, there is considerable confusion surrounding the role and business value of halal certification and its relation to business performance. Thus, the aim of this study is to gain better understanding on the relationship between halal certification and the business performance of halal certified food companies in the Philippines. Through this empirical study, halal registered and about to be registered organisations will have a wide perspective and realistic view on what to expect from halal certification. Furthermore, this thesis hopes to provide factual evidences that may aid certified food companies to evaluate the implementation of halal certification in their own environment and ascertain whether it is giving them halal assurance. The study was based on a survey and the time horizon was cross-sectional. The survey was carried out using stratified sampling on halal certified food companies operating in the Philippines. Through a self-administered questionnaire, 141 usable responses were acquired from the responding companies. Analysis of data was conducted using descriptive, exploratory and confirmatory factor analysis. After the satisfactory results of confirmatory analysis for all constructs, the structural equation modeling (SEM) was conducted to test the hypothesised relationships among the constructs, as postulated in the model. A total of six hypotheses were designed based on the review of literature, and all the results were supported. The findings of this study revealed that halal certification significantly affect business performance of halal certified food companies in terms of innovative performance, market performance and financial performance. Further, it was revealed that innovative performance fully mediates the relationship between halal certification and market performance. Similarly, the relationship between halal certification and financial performance was also fully mediated by innovative performance. This study concluded that halal certification was found to be related with improved business performance in terms of innovative performance, market performance and financial performance of halal certified food companies in the Philippines.
Until now, books addressing Halal issues have focused on helping Muslim consumers decide what to eat and what to avoid among products currently on the marketplace. There was no resource that the food industry could refer to that provided the guidelines necessary to meet the Halal requirements of Muslim consumers in the U.S. and abroad. Halal
This text provides a comprehensive introduction to small businesses, the changing business environment in which they emerge and operate, the nature of entrepreneurship and the practical business of managing a small firm.
This research attempts to study and understand the issues on Malaysian ÍalÉl food certification from both SharÊÑah and technical perspectives. It involves the discussion on the internal and external factors that influence the implementation of Malaysian ÍalÉl food certification. In fact, the process of ÍalÉl certification and the misuse of the ÍalÉl logo and certificate have significant relationship with the authenticity of the ÍalÉl food itself. Overall, the process of Malaysian ÍalÉl certification complies with the SharÊÑah, however some weaknesses should be overcome. The finding shows that the application of Malaysian ÍalÉl certification must be seriously implemented by all parties, whether the authorities, consumers or manufacturers. In other words, it is high time to enforce ÍalÉl certification usage on those who want to be involved in food business in order to give full confidence to consumer and preserve MaqÉÎid SharÊÑah. This is because the food industry is often unaware of the requirements of the Muslim consumers. Moreover, it is relevant as an alternative to solve recent issues on food products. As a result, the knowledge of Fiqh consumerism is needed to practice as a new mechanism to cope with ÍalÉl issues. Then, Muslim researchers should be urged to explore this area of study in order to protect Muslim consumers when choosing food for their consumption.
This book addresses Muslim business community members who have to deal with ethical situations on a day-to-day basis. It gives key principles of management from an Islamic point of view. Its goal is to help Muslims engaged in business to act in accordance with the Islamic system of ethics. The writer’s experience with different Islamic activities give him a practical background that supports and enlightens his academic knowledge in the vital fields of business management and administration.
A unique handbook providing a set of good practice standards for both producers and consumers of Halal food This accessible, authoritative book covers all aspects of Halal from its origins through to how we expect Halal to develop in the coming years. It explains what Halal is, where it came from, how it is practiced, and by whom. In addition to putting Halal in a religious and cultural context, the book provides practical standards for those working in the Halal trade. It explains why there are so many different interpretations of Halal and why this needs to be resolved if international trade is to be developed. Each chapter in The Halal Food Handbook is written by leading experts in their particular field of study. The first one discusses how regulatory bodies have failed to stem the miss selling and adulteration of Halal foods. The next chapters cover the slaughter process and issues around good practice. The book then looks at regulators—covering Sharia law, UK national laws, and the EU—and outlines the legal framework for enforcing the law. It also compares and contrasts different types of religious slaughter for faith foods; examines attempts to set an international standard for trade; and discusses pork adulteration in Halal foods. The final chapter covers other aspects of Halal, including cosmetics, tourism, lifestyle, and banking, and finishes with a look at what the future holds for Halal. Written and edited by leading international experts in Halal who are backed by the Muslim Council of Britain Presents a set of good practice standards for both producers and consumers of Halal food Covers the complexity of the political, legal, and practical dimensions of Halal food production The Halal Food Handbook will appeal to a wide audience, including abattoirs, manufacturers, retailers, regulators, academics, public bodies catering for Muslims, and the broader Muslim community.
Rethinking Halal reflects an anthropological revolution, that of the scientising, standardising, and normalising of social life through certification which is part of a process of ‘positivisation’ that directly affected Islam and Islamic normativity.