What is a HALAL Certificate?
Muslims With about 28% of the world’s population, Muslims constitute one of the largest food markets in the world, and according to the rules of Islam regarding food and the division of food into two categories, halal and non-halal, there is a need for a standard regarding food status. The view of halal and non-halal was strongly felt. According to the Research and Information Center of the Islamic Chamber (ICRIC) under the auspices of the Organization of Islamic Cooperation to meet the need in the Islamic world to provide halal food, extensive study and research In this regard, by summarizing the experiences of the activities carried out, the establishment of a “monitoring system for halal products (including halal food) as well as research, dissemination, information and support” in this area Has done.
In 1997, this standard was first introduced internationally and the definition of halal food was done in it. In this regulation, not only the production and processing of products are subject to halal laws, but also the transportation, storage, storage, and any means and Includes tools that are somehow influential in this process.
Currently, the Halal brand covers a wide range of economic activities, including pharmaceutical, health and beauty products, and even activities such as banking, travel and tourism.
This certificate is not like ISO certificates and in fact it is only a valid certificate in Islamic countries. However, the import of products with this mark is also growing in non-Islamic countries and non-Muslim customers are also very inclined to consume these foods. Of course, having an ISO certification like ISO 9001 is a privilege.
The point that threatens this standard or regulation to some extent is the different interpretations of Islamic sects from the concept of halal or haram. For example, in Shiite jurisprudence, fish that do not have scales are haram, while in Sunni jurisprudence It considers what is caught from the sea to be lawful. Cases like this cause the regulations to face challenges.
In 2005, the global market value of halal economic activities, both food and non-food, was about $ 2,000 billion, but in 2009 it reached about $ 2.8 trillion. The global market value of halal food amounted to $ 895 billion, accounting for 31.4% of halal economic activities.
Currently, there is fierce competition between Muslim and non-Muslim countries in the world, but Malaysia is one of the leaders. Interestingly, the halal brand has the most use and production after Malaysia in countries such as the United Kingdom and France. It is the largest exporter of meat and food products in the world. It now exports about 70% of its frozen chicken and 32% of its red meat under the halal label, and the United States exports 80% of its beef under the halal brand to Islamic countries. The figure is about 40 percent for countries like New Zealand and about 67 percent for Australia.
Unfortunately, in Iran, which is located in the center of 15 Islamic countries of the world, this symbol is rarely used. Unfortunately, in 1285, only $ 26 million of halal food was exported from Iran, which due to the size of the country and its climatic conditions is a small figure in the halal food trade in the world until 1288 (only 37 companies succeeded in obtaining halal mark for their products. In the field of preparing halal food standards in Iran, with the cooperation of all stakeholders and under the supervision of the National Standards Organization in 2009, the general guide to halal food (12000) in Iran was developed and implemented.
Scope of application
This standard applies to the following topics:
A- Raw materials and food additives of animal or intoxicating origin. These ingredients can include: additives, preservatives, flavorings, thickeners, and the like with animal-based and intoxicants such as gelatin, yeast, albumin, and enzymatic compounds.
B- Food products that in their production and processing, any amount of raw materials and additives of animal origin or intoxicants have been used. These products can include: types of meat, dairy, oily, Beverages and fermented products and alcohol and their derivatives.
C- Raw materials, additives and food products that may be in contact with impure or insoluble substances at any stage of the food chain. These steps can include receiving, preparing, processing, separating, extracting, extracting, determining, packing, labeling, marking, controlling, moving, transporting, distributing, storing, supplying and serving halal food and its products. Include food constituents and auxiliary processing ingredients.
D- Ingredients of food additives and products, the method of production of which may be such as to lead to a change in the principle of solubility of the food. Like grape juice, which is forbidden by boiling until two-thirds of it evaporates.