HALAL

1. ¿ HALAL Challenges in Halal Certification in the Philippines

2. Halal Concept

3. Halal is a Qur’anic term meaning ‘permitted, allowed or lawful’. Halal when used in relation to food and other consumer goods, means “permissible for consumption and used by Muslims’ • Haram is the opposite of halal. • Shubhah or Mashbooh, means doubtful or suspected • Halal and haram are serious matters in Islam

4. Cont… The lives of every Muslim are guided by Shariah Law • Islamic Law is based on the Quran, Hadith, Ijma’ and Qiyas • A particular food or other consumer product becomes halal or haram if it is considered so through any one of the above mentioned sources • Fatwa (religious rulings) issued by competent Islamic Authorities.

5. Cont… In the selection of food and drink, Islam has laid down three very important guidelines: • Whether the consumption of the foodstuff is prohibited by Islam • Whether the foodstuff is obtained through Halal or Haram means • Whether or not the material is harmful to health

6. Development of Halal Certification

7. ?!!!? Looking Back…….. • Regulating food products to ensure that these are fit for Muslims to consume has been proven to be a challenging task for certifying bodies even in Muslim-led countries like Malaysia and Indonesia. • This could be attributed to the fact that most food products being prepared, processed, manufactured, and distributed around the globe are mostly produced by non-Muslims (A & W, KFC, M’c Donald's, Burger King, Pizza Hut, Taco Bell, Delifrance and Siam Kitchen)

8. This is a reality that has been accepted even by the Muslim world • This situation led to the enforcement of Halal compliance program in Muslim and even non-Muslim countries which rapidly took shape in the 1980s and 1990s and continuing even to this day • The imposition of these Halal regulations are believed to have actually triggered the development of Halal industry on a global scale

9. A Hard Start for the Country….. • While Halal certification in the country has been sparingly practiced in the last 20 years or so, it was only recently that its importance are beginning to be recognized by the government and the business sector for the tremendous opportunities that a vibrant Halal industry can bring to the economy

10. But despite the initiative to jumpstart a home-grown Halal industry in the Philippines since it was launched six years ago, much work has yet to be done to make a significant inroads into this emerging and globalizing industry

11. Our country has managed so far to churn out only about 400 Halal certified products produced by some 55 companies – a number of these supposed Halal-compliant products are still subject of suspicion of being not Halal at all

12. The Challenges

13. The Constraint……. • In the eyes of the Muslim world, the Philippines is very much a non-Muslim country and that forbidden (haram) food and drinks are widely produced, catered, and distributed all throughout the country even in Muslim communities • Halal certification in the country is still struggling to be at par with international practices

14. Taking on the hard task……. Halal certifiers for its part, given the fast-paced development in the food industry, are confronted with issues and concerns in food products involving……. • the presence of alcohol and gelatin in food products • feed ingredients used in livestock and marine production • pork being mixed into beef as patties and processed meat • lard used as frying oil • shortening in bakery products

15. pigskin as extenders in manufactured meat products • phosphate in canned tuna • lecithin in drinks • vanilla flavors in cakes and ice cream • pork enzyme in popular food seasoning • gmo-tainted food products • the use of stunning and mechanical knife in livestock and poultry • cross contamination in food production and processing • and a host of other concern that would require thorough and diligent scrutiny.

16. Health and well being of Muslims and non-Muslims alike ……. • Halal certifiers are likewise wary of the more than 14,000 chemicals and additives used in the modern day food supply • hormonal and antibiotic residues in meat products • preservatives and food coloring in canned meat and prepared foods • pesticide residues in soft drinks • harmful chemicals and banned antibiotics in aquaculture products • and biotoxins, viruses, pathogenic bacteria and chemical contaminants in sea foods.

17. As an internal concern, Halal certifiers are expected to re-equip themselves by ……… • investing in organizational strengthening • investing in raising technical competence of its people • investing in continuing training and field exposures • investing in participation to Halal symposia here and abroad • investing in research and education • investing in continuing capability-building • and a continuing review and upgrading of its current practices and procedures to cope up with new developments in the food industry

18. As an external concern, Halal certifiers are still faced with ……. • low appreciation and understanding of Halal certification by food producers and manufacturers • Outright rejection of some requirements in Halal compliance (Muslim Employees in the production side) • Varying degrees of competence and sophistication employed by Halal certifiers in product evaluation and processes • The existence of a number of certifiers with more seeking registration as Halal certifying bodies • No indication of Halal value chain being introduced in food production and distribution • Halal logo being indiscriminately and brazenly placed on food products without independent third party attestation • Rampant claim of food as Halal without proof

19. Coming of Age ……. • The promulgation of the Philippine National Standards on Halal Food in February 28, 2008 was a “breakthrough” in the sense that both the industry and certifying bodies would now have common references and benchmarks in Halal compliance in relation to the production and processing of food • Intensified Halal education program is underway and being implemented nationwide by the Department of Trade and Industry • Halal consumers are now being organized

20. Food organizations are now taking strong interest in learning more about the requirements and processes involve in Halal certification • Both certifiers and food industry players are attending Halal conferences and food exhibitions here and abroad • Testing laboratories have signed up to support halal certification requirements • Some certifiers have established collaboration with foreign counterparts and other institutions

21. Recommendation

22. A call for unified action …….. • For stakeholders to get its act together • For Halal certifiers to shape up and provide authentic and reliable Halal certification • For the food sector to take pro- active role in the production and promotion of Halal products • Harmonize all efforts to bring about a holistic approach in developing our very own home-grown Halal food industry • To do the certification as an act of Ibadah (worship) and not just for money purposes alone

23. Thank You Presented: Ustadz Esmael W. Ebrahim,MPA Managing Director Muslim Mindanao Halal Certification Board