Harmonization of Halal Standards for Universal Conformance & Acceptance

Transcription

1 Harmonization of Halal Standards for Universal Conformance & Acceptance by AAziz Mat, Principal Consultant, International Standardization, Certification, Accreditation, CIVET Technologies Sdn Bhd., Malaysia November 2017, Kuching, Sarawak, Malaysia

2 1. INTRODUCTION. 2. CORE ISSUES 3. HARMONIZATION OF HALAL STANDARDS 1. Economy 2. Supply chain 3. Communication 4. Trade barriers 4. OPPORTUNITIES AND CHALLENGES 1. Global Brand 2. Bigger Trading Market 3. Befitting the Syariah Law 4. Diversity in Harmonization. 5. Universal Conformance. 5. METHODOLOGY TO HARMONIZE 6. CONCLUSION

3 1. INTRODUCTION. The world today is fast changing daily = connected. people are more easily Halal commerce and industry = acceptance and compliance must be consistent Demand for Halal products = World Muslim Population 1.84% per annum. MARKET DEMAND 2016 = 2.14 b 2016 = USD1.9 billion 2017 = 2.18 b 2018 = USD 6.4 trillion (WIEF2017) 3

4 1. INTRODUCTION. Requirements for compliance to Halalal Toyyiban is comprehensively universal and specific. processing, preparation, packing, packaging, transportation and storage of Food, Drinks, Pharmaceutical products, Cosmetics and Personal care, Leather and Textile Products, Facilities, slaughter houses, including the source of ingredients and raw materials 4

5 1. INTRODUCTION. Wagyu beef is, generally speaking, any sort of steak or meat that comes from a Japanese steer. Kobe beef ( 神戸ビーフ, Kōbe bīfu) refers to beef from the Tajima strain of Wagyu cattle 5 Source:

6 hydroalcoholic Ethanol 1. INTRODUCTION. Hand antiseptics Viruside Mycrobactericide Source: 6

7 1. INTRODUCTION. ALCOHOL Not all organisms are bad! The production of alcohol from sugar by yeast is an industry in its own right. A wine carefully produced using sterilised equipment and fermented to 13% by volume will just about resist further infection from external organisms, once the ferment has completed. It is during the time of the fermentation process that the fermenting must is vulnerable to infection. The naturally produced fermentation grade alcohol can be concentrated by distillation and used as a natural preservative in toners, aftershaves and colognes. The purist would argue that the denaturant present in the alcohol is not natural and they would be right. The need to return to quassin, the bitter substance present in quassia (Picraena excelsa), might be a solution, however, the Customs & Excise might not see your antique solution to denaturing with quite the same enthusiasm. 7 Source: "NATURAL PRESERVATIVES" Anthony C. Dweck, Dweck, Cosmetics and Toiletries: Formulating with Naturals. September 16, 2015

8 2. CORE ISSUES Guidance for Syaria Compliance: Quran Teachings and example of Prophet Mohammed SAW or Hadith Sabda Prophet Mohammad Rasulullahu alayhi wa sallam : Halal is clear and specific and Haram is clear and specific, and in between Halal and Haram is vague and many would not know. Vagueness created differences, differing perceptions interpretations. 8

9 2. CORE ISSUES 5 Pillars of Islam Declaration of faith (Shahada) Obligatory prayer (Sholat) Compulsory giving (Zakat) Fasting in the month of Ramadan Pilgrimage to Mecca (Haji) 9

10 3. HARMONIZATION OF HALAL STANDARDS Vagueness 1 Confusion Divergence Abuse - Compliance - Acceptance - Recognition Harmonization Determines the commonalities among various Halal requirements. The critical national or community requirements be identified and retained. Harmonization minimize redundancy or conflicting standards Harmonization minimize redundancy or conflicting standards. The global product is based on the final product adjustment to the specific and particular market s needs (only a part of final product can be standardized)...a. Madari and A. N. Neacsu)

11 3. HARMONIZATION OF HALAL STANDARDS ISO 860:2016 specifies a methodological approach to the harmonization of concepts, concept systems, definitions and terms. It applies to the development of harmonized terminologies, at either the national or international level, in either a monolingual or a multilingual context. 11

12 12 3. HARMONIZATION OF HALAL STANDARDS The process and/or results of adjusting differences or inconsistencies to bring significant features into agreement. Source: Adjustment of differences and inconsistencies among different measurements, methods, procedures, schedules, specifications, or systems to make them uniform or mutually compatible. Source:

13 3. HARMONIZATION OF HALAL STANDARDS 13

14 14 3. HARMONIZATION OF HALAL STANDARDS

15 3. HARMONIZATION OF HALAL STANDARDS Time to harmonize International Standards for Halal

16 3. HARMONIZATION OF HALAL STANDARDS Without Harmonized International Standards for Halal Economy Multiple testing = additional cost Slow down market opportunities Supply chain 10% on logistic 16 Communication Different terminologies Different Concepts Trade Barriers Different cross border requirements Slowdown distribution HARMONIZATION Creation of Global Halal Value Food Chain

17 4. OPPORTUNITIES AND CHALLENGES Advantages of Harmonized Global Halal Standards Economy More market opportunities Reduce cost of operation Reduce compliance costs Communication Diversity in Harmonization. One terminology for ease of communication Transparency v Befitting the Syariah Law 17 Supply chain More efficient Well coordinated Simplifies business process Value creation Consistent compliance Trade Barriers Global Brand Universal Conformance Reduce barriers to international trade Halal is ritually fit or permissible for use

18 4. OPPORTUNITIES AND CHALLENGES How Can SME Producers Enter into the Mainstream Halal Value Chain? Does the International Standards benefit the SMEs? Small business is the world s biggest business. More than 95 % of the world s enterprises are small to medium sized Many countries look to small and medium enterprises (SMEs) to power economic growth and employment. Global enterprises do depend from SMEs for raw materials or parts and components SMEs would be the start of the supply chain for Halal International Standards greatly assist SMEs just as much as in the supply chain. Small business is big business 18 Source: iso.org/iso-and-smes.

19 4. OPPORTUNITIES AND CHALLENGES How Can SME Producers Enter into the Mainstream Halal Value Chain? Does the International Standards benefit the SMEs? Build customer confidence that your products are safe and reliable Meet regulation requirements, at a lower cost Reduce costs across all aspects of your business Gain market access across the world Small business is big business 19 Source: iso.org/iso-and-smes.

20 4. OPPORTUNITIES AND CHALLENGES RESTRICTIONS Halal standards for a unique market or market with special needs. Different expectations regarding health, security, safety and environmental Adaptation of the common factors may take longer time. Satisfying local rules or product prescription Social factors for a particular community Harmonized International Standard overcome Tariff Barriers to Trade 20

21 5. METHODOLOGY TO HARMONIZE Develop on consensus Members of the Islamic Countries International Standards for Halal Harmonization Specific socio-economic of Muslim Communities Syariah compliance Foundation of Halalal Toyyiban Halal is ritually fit or permissible for use

22 5. METHODOLOGY TO HARMONIZE Harmonization of Halal Standard International Standard for Halal Syariah Compliance National Standards for Halal 22

23 6. CONCLUSION International Standards for Halal (ISH) Harmonized Halal Standards q Create a universal acceptance and develop an integrated mechanism for controlling Halal Products. q Directly comply with the requirements of Syariah Law, by controlling all phases of supply chain from farm to fork. q Ensure of a universal conformance and acceptance. q Great potential value creation to the Halal industries q Overcome Trade Barriers q Let s begin with the end in mind. Toyyiban: wholesome: healthy, safe, nutritious and quality 23

24 Great Things Happen when the World Agrees..ISO 24

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