Zahirah Azmar, Zeiad Amjad Aghwan

Divergent Strategies for Halal Meat Production: A Comparison of Halal Slaughtering Practices in Muslim and Non-Muslim Countries

Introduction

Divergent strategies for halal meat production: a comparison of halal slaughtering practices in muslim and non-muslim countries. Compares halal slaughtering practices in Muslim (Brunei, Malaysia, Indonesia) and non-Muslim (Australia, UK) countries, addressing issues like fraud, certification, and stunning. Highlights the need for global standardization to enhance consumer confidence.

Abstract

The increasing global demand for halal meat, propelled by the expanding Muslim population and heightened consumer awareness, has transformed halal meat production into a profitable sector for both Muslim and non-Muslim countries. This increase has prompted questions regarding the integrity of halal slaughtering practices (HSPs), particularly in light of claims of fraud and inconsistencies. This study is an attempt to provide a comparative review of HSPs in Muslim countries (Brunei, Malaysia, Indonesia) and non-Muslim countries (Australia, United Kingdom), concentrating on pre-slaughter, slaughter, and post-slaughter procedures. The study used qualitative approaches, combining semi-structured interviews with stakeholders with document analysis of guidelines, certification and standards. The data were analysed thematically to uncover cross-country similarities and differences in HSPs. Principal issues encompass divergent interpretations of Islamic law, inconsistency in certification criteria, and disagreements on techniques such as stunning. The study emphasises the necessity of standardising halal regulations to fulfil religious requirements and enhance consumer confidence, providing suggestions for the advancement of global halal standards governance.

Review

This paper tackles a highly pertinent and increasingly critical subject: the integrity of halal meat production amidst expanding global demand and concerns over inconsistencies and fraudulent practices. The authors set out to provide a timely comparative review of Halal Slaughtering Practices (HSPs) across selected Muslim (Brunei, Malaysia, Indonesia) and non-Muslim countries (Australia, United Kingdom). This comparative approach is particularly valuable, as it directly addresses the varying interpretations and practical applications of Islamic law and industry standards that challenge the global halal sector, making a strong case for its foundational importance in fostering trust and clarity. The methodology employed, a qualitative approach combining semi-structured interviews with stakeholders and a thorough document analysis of guidelines, certification, and standards, is well-suited to the exploratory and comparative nature of the research question. This robust data collection strategy allows for an in-depth exploration of pre-slaughter, slaughter, and post-slaughter procedures, providing rich insights into operational differences. The study effectively identifies principal issues such as divergent interpretations of Islamic law, inconsistencies in certification criteria, and ongoing disagreements regarding techniques like stunning. These findings are crucial for understanding the complexities inherent in ensuring halal integrity across diverse regulatory and cultural landscapes. The study’s findings have profound implications for the global halal industry, underscoring an urgent need for greater harmonisation and standardisation. The emphasis on standardising halal regulations, not only to meet religious imperatives but also to bolster consumer confidence, is a vital takeaway that resonates with current industry challenges. While the chosen countries provide rich comparative data, future research could potentially expand this geographical scope to encompass a broader array of contexts, further enriching the understanding of global variations. Overall, this paper makes a significant contribution to the literature on halal food governance, offering practical suggestions for advancing global halal standards and ensuring the integrity of halal meat production worldwide.

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