Beruflich Dokumente
Kultur Dokumente
Investigating WMSU
students awareness
on Halal and the use
of Halal logo
In partial fulfillment of the requirement in
PA 299
Submitted by: Aliazer S. Abdurajim, Ruth J. Bungait Jonalyn R. Enrile
[Type text]
negative impact of the existence of fraud halal logo being used in product packaging and
in the restaurants. Additionally, those consumers that have low concern and less devoted
a merely halal logo embedded on the product and restaurant banner is enough.
This study will explore the Halal awareness of the students of Western
Mindanao State University (WMSU). Students will also be aware of Halal certification and
brands (Rajagopal, et. al., 2011). That with the said certification and the use of Halal logo
in some business establishments whether owned by Muslims and non-Muslims need to
comply the do's and don'ts written in the standard. Like for example in a Muslim country
like Malaysia, before a restaurant owner decided to place a Halal signage they have to
acquire first certification from the JAKIM. As part of the requirement, the source of food
particularly poultry-ruminant should properly slaughtered and rise in accordance with the
rules; the premises must be clean, the staffs, from kitchen to waiter, also have to follow
what was said in the standard. In the Philippines, the realization of Halal is still in the
implementation process.
This study could be an eye opener to the students of WMSU regarding the
business potent of Halal industry. Halal is in no doubt having become a lucrative business
not only to Muslim countries. Not to mention, the business potent of Global Halal market
which in need volume of Halal products. In Asean region, the leading player in this affair
is Malaysia. The global halal business market is estimated at USD2.3 trillion in 2012,
excluding Islamic banking, finance and insurance (Malaysia SME, 2012). By the advent of
Asean Economic Community in 2015, the Halal business in the country will expectedly
boom.
Further, it is proven in some non-Muslim countries, Halal transcend beyond
religious obligation. As American (1995) had said, Halal products should be recognized as
a symbol of cleanliness, safety and high quality. Additionally, it is the realm of business
and trade and is becoming a global symbol for quality assurance and lifestyle choice
(Lada et. al., 2009).
II - Statement of the Problem
Proceeding with this study the researcher will explore to find the answers
of the following questions:
a. What are the Rules and guidelines in Halal Industry?
b. How verse is the knowledge of WMSU students regarding Halal?
c. Are the students aware of the importance of Halal logo?
d. What is the perception of WMSU students about Halal products?
e. Is Halal thing only for Muslims?
III - Significance of the Study
The study aspires to explore the awareness of the students of Western
Mindanao State University (WMSU) both Muslims and non-Muslims about Halal. It will
also delve into the detail of information regarding Halal to include the importance of
Halal logo.
groups to establish their halal status and to formulate guidelines for halal production and
certification.
Foods are broadly categorized into four groups for the ease of establishing
their halal status and formulating guidelines for the industry.
1. Meat and poultry this group contains four out of five haram
(prohibited) categories. Hence, higher restrictions are observed here. Animals must be
halal. One cannot slaughter a pig the Islamic way and call it halal. Animals must be
slaughtered by a sane Muslim while pronouncing the name of God. A sharp knife must be
used to severe the jugular veins, carotid arteries, trachea, and esophagus, and blood
must be drained out completely. Islam places great emphasis on humane treatment of
animals, so dismemberment must not take place before the animal is completely dead, as
described earlier.
Dhabhah ( ) is the prescribed method of slaughtering all meat sources,
excluding fish and other sea-life, per Islamic law. This method of slaughtering animals
consists of using a well-sharpened knife to make a swift, deep incision that cuts the front
of the throat, the carotid artery, windpipe, and jugular veins to cause the least amount of
suffering to the animal. The head of an animal that is slaughtered using halal methods is
aligned with the qiblah. In addition to the direction, permitted animals should be
slaughtered upon utterance of the Islamic prayer "in the name of God."
2. Fish and seafood to determine the acceptability of fish and seafood,
one has to understand the rules of different schools of Islamic jurisprudence, as well as
the cultural practices of Muslims living in different regions. All Muslims accept fish with
scales; however, some groups do not accept fish without scales such as catfish. There are
even greater differences among Muslims about seafood, such as mollusks and
crustaceans. One must understand the requirements in various regions of the world, for
example, for exporting products containing seafood flavors.
3. Milk and eggs from the halal animals are also halal. The predominant
source of milk in the West is the cow, and the predominant source of eggs is the chicken.
All other sources are required to be labeled accordingly. There are a variety of products
made from milk and eggs. Milk is used for making cheese, butter, and cream. Most of the
cheeses are made with various enzymes, which could be halal if made with
microorganisms or halal-slaughtered animals. The enzymes could be haram if extracted
from porcine sources or Questionable when obtained from non-halal-slaughtered
animals. Similarly, emulsifiers, mold inhibitors, and other functional ingredients from non
specified sources can make milk and egg products doubtful to consume.
4. Plants and vegetables these materials are generally halal except
alcoholic drinks or other intoxicants. However, in modern-day processing plants,
vegetables and meats might be processed in the same plant and on the same equipment,
increasing the chance of cross-contamination. Certain functional ingredients from animal
sources might also be used in the processing of vegetables, which make the products
doubtful. Hence, processing aids and production methods have to be carefully monitored
to maintain the halal status of foods of plant origin
C. Sanitation
During the manufacture of halal products, it is imperative that all possible
sources of contamination be eliminated. This can be accomplished through proper
scheduling of products as well as by thoroughly cleaning and sanitizing production lines
and equipment. For nonmeat products, it is adequate to clean equipment and determine
cleanliness by visual observation. A company might treat haram ingredients similar to
allergens and make it part of an allergen control program. Chemicals used for cleaning
(especially soaps and foams) should be screened to avoid animal fat origin.
II. Related Studies
A. Halal Certification
The Philippines have initiated regulations to encourage both the export
and import of halal products. Halal is considered as a symbol of quality and whole
someness not only by Muslims but also by non-Muslims.
What is a halal certificate?
A halal certificate is a document issued by an Islamic organization
certifying that the products listed on it meet Islamic dietary guidelines, as defined by that
certifying agency.
Types of halal certificates
Registration of a site certificate this type of certificate signifies that a
plant, production facility, food establishment, slaughterhouse, abattoir, or any
establishment handling food has been inspected and approved to produce, distribute, or
market halal food. This does not mean that all food products made or handled at such a
facility are halal certified. A site certificate should not be used as a halal product
certificate.
Halal certificate for a specific product for a specific duration this type of
certificate signifies that the listed product or products meet the halal guidelines
formulated by the certifying organization. Such a certificate may be issued for a certain
time period or for a specified quantity of the product destined for a particular distributor
or importer. If the certificate is for a specific quantity, it may be called a batch certificate
or a shipment certificate. Meat and poultry products, for which each batch or
consignment has to be certified, generally receive a batch certificate.
Yearly certification may be automatically renewed contingent on
passing the annual inspection, through halal compliance and payment of the certification
fee.
Aliazer S. Abdurajim, Ruth J. Bungait Jonalyn R. Enrile
Awareness on
Halal and Halal
logo
Usage of Halal
products
In this study, awareness is used to measure how well the students of WMSU know
about Halal, Halal products and the Halal logo. Likewise, intention is an indicator if the
students Moslems and non-moslems will patronize and buy halal products available in
the market.
Demographic profile seems to be one of the antecedent factors that affect a
person awareness and intention to perform a particular behavior, in this case, students
understanding about halal, importance of halal logo and consumption of halal products
available in the market.
IV Statement of Hypothesis
This study will awaken the mindset of the students of WMSU regarding
Halal to include the importance of Halal logo. Rules, laws and other concerns regarding
Halal will also disclosed to the students to widen their knowledge about the subject.
The students understanding regarding consumption of Halal products will
further enliven, that it is not only for Muslims but also for Non-Muslims.
V. Definition of terms
Halal - means proper and permitted. Halal food is permitted by Allah (God) for
Muslim consumption.
Haram - means prohibited or forbidden by Allah for Muslim consumption.
Halal Food - Food permitted under the Shariah law. That it does not contain any
parts or products of animals that are non-halal to Muslims or products of animals
which are not slaughtered and does not contain any ingredients that are najs
according to Shariah law. Also, the food is safe and not harmful.
Shariah Law Islamic Laws that governs personal behavior as well as larger
matters such as politics and economics.
- is the prescribed method of slaughtering all meat sources,
Dhabhah ()
excluding fish and other sea-life, per Islamic law.
Najis - Things that are filthy or unclean according to Islamic law. They contaminate
products and equipment. e.g. Blood, Urine, Wine, Pig, Carrion etc.
Mashbooh Arabic word which means doubtful or suspected. When one cannot
decide if something is Halal or Haram. e.g. insufficient information, unreliable
evidence, etc.
Hadith - the compilation of the traditions of Muhammad.
Halal products - a symbol of cleanliness, safety and high quality products
Halal certificate - a document issued by an Islamic organization certifying that the
products listed on it meet Islamic dietary guidelines, as defined by that certifying
agency.
III. Respondents
44
54
2
96
2
2
Year of Study
First year
Second Year
Third Year
Fourth Year
Course
Islamic
Non-Islamic
64
28
Percentage
44
40
16
100
0
23 25
b.
Dimension of respondents awareness on Halal, Halal logo
and Usage of Halal products
Table 2 shows that 96% of the respondents knows the meaning of Halal,
while only 4% testified that they dont know the meaning of Halal. When asked about
Halal logo, 100% of the respondents are mindful about its importance. Accordingly, as to
the reason on why Halal logo is important majority of the respondents answered it is safe
to eat (52%), next reason was because they were a Muslim (32%) and lastly it is part of
their religious duty as Muslim (16%).
The result from this study also showed that 100% of the respondents
answered that Christian will patronize Halal food aside from Muslim.
Table 2. Respondents awareness about Halal, Halal logo and Usage of Halal
Products (n=50)
Percentage (%)
Statement
Yes
No
Do you know the meaning of HALAL?
96
4
Are you aware of the different HALAL products?
100
100
100
100
Every day
94%
Im a
Muslim
32%
Once a
week
4%
Part of my
religious
duty
16%
VI.
Yearly
Never
2%
Safe to
eat
Part of
Muslim
culture
52%
Conclusion
The study shows that WMSU students awareness on Halal has proliferate
more among Muslim. The racial background of the respondents like religion has made
them more aware and conscious about Halal. Likewise, they have a common
understanding that the food is safe to eat if there is Halal logo printed on the products.
Further, external variables like respondents year of study and courses have a strong
relationship with their usage or consumption of Halal products.
Appendices
1. Abdul Aziz Y. and Vui N.C. (2012). The role of Halal awareness and Halal
Certification in Influencing non-Muslims' purchase intention. Available at
www.internationalconference.com.my