Journal of Halal Industry & Services

Vaksinasi dari Perspektif Sains dan Islam

2025-10-15T08:18:42+08:00

Not applicable. Book review.

Halal Procurement Procedure: (HPP): The Nigeria Outlook to the Global Demand

2025-10-23T11:45:05+08:00

Halal Procurement is the procurement of goods and services that fulfill Islamic ethical, legal, and quality requirements along the supply chain so that every step, from procurement to transportation, fulfills shariah standards. The halal industry has recently experienced phenomenal growth due to increasing demand by Muslim and non-Muslim consumers for products which are ethically manufactured and assured in terms of quality. This kind of increasing demand transcends industries such as food, pharmaceuticals, cosmetics, finance, and logistics. Nigeria, as one of the largest economies in the African region and a nation with a large Muslim populace, has enormous but unrealized potential to upgrade its procurement systems to align with evolving global halal standards. Yet, structural and institutional frailties preclude it from complete integration into the global halal market. The research explores the Halal Procurement Procedure (HPP) in Nigeria through rigorous analysis, ascertaining its adherence to global standards and ability to satisfy global demand. The research employs a qualitative case study approach, integrating Islamic jurisprudential principles, supply chain dynamics analysis, and regulatory policy analysis to examine the prevailing frameworks, institutional readiness, and operational systems governing halal procurement in Nigeria. The key challenges noted are inadequate standardization, ineffective certification processes, weak regulatory supervision, infrastructural deficits, and inadequate stakeholder sensitization. Notwithstanding these challenges, the study notes potential windows of opportunity through which Nigeria can emerge as a regional halal hub by taking advantage of its expansive economy, young population, and increasing entrepreneurial base. The paper concludes by proposing a structured architecture for institutional reforms and international cooperation to realize Nigeria's halal potential.

Laboratory Instrumentations for Halalan Toyyiban Food Authentication: A Critical Review

2025-09-22T10:37:44+08:00

The halalan toyyiban (HT) concept is based on the Islamic concept to ensuring that the food products comply with halal (permissible) and toyyiban (wholesome) standards, encompassing ethical, safety and quality dimensions in the global food industry. Despite advancements, limitations such as the complexity of food matrices and the prevalence of adulterants necessitate the adoption of revolutionary analytical approaches. This comprehensive review examines current detection laboratory instrumentations, emphasizing spectroscopic techniques such as Fourier transform infrared spectroscopy (FTIR) for rapid, non-destructive analysis, chromatographic methods such as high-performance liquid chromatography (HPLC) for precise quantification, molecular tools including polymerase chain reaction (PCR) for high-sensitivity contaminant detection, and microbiological approaches for safety and hygiene assessments. In addition, the multivariate data analysis (MVDA) mainly principal component (PCA), discriminant (DA) and partial least squares discriminant (PLS-DA) analyses are highlighted as a transformative tool for processing complex datasets, enabling enhanced pattern recognition, predictive modelling and decision-making, respectively. The findings underscore the synergistic potential of integrating these methodologies to enhance HT detection, though disadvantages of high costs, limited standardization and technical expertise must also be addressed. The comprehensive review concludes with a call for research into cost-effective, automated and standardized detection systems to advance the reliability and accessibility of HT assurance in the evolving food landscape.

Local ‘Urf & ASEAN Madhahib Perspectives on Halal Gastronomy Exotic Foods

2025-10-23T11:42:20+08:00

Given the rising demand for halal tourism and gastronomy in ASEAN, a diverse culinary heritage, yet the consumption of exotic foods such as civet (luwak) coffee, dancing shrimp, balut, and bee larvae presents challenges for shariah compliance. Comparative analysis of the four Sunni madhahib (Islamic juristic school) shows broad agreement in prohibiting predatory animals, birds of prey, frogs, snakes, most insects, and domesticated donkeys, while allowing locusts, horses, and most sea creatures with some nuanced differences. However, variations remain in classifying amphibians such as crocodiles and certain regional delicacies, where local ʿurf (customary practices) and madhahib interpretations influence permissibility. These differences contribute to shubhah (doubtful) classifications, inconsistent certification, and consumer uncertainty. Using a qualitative approach, the study draws on classical fiqh sources, contemporary fatwas, and cultural practices to map exotic food types and rulings across ASEAN. Findings highlight both areas of consensus and zones of divergence, underscoring the need for harmonized yet culturally sensitive halal governance. By bridging juristic knowledge with cultural realities, this study strengthens the integrity of halal gastronomy, promotes consumer trust, and supports responsible engagement with ASEAN’s diverse food heritage.