Information on voluntary Certification - Foodcert India

565.2. Halal certificationHalal is an Arabic word meaning lawful. It refers to things or actionspermitted by Islamic law. When associated to food, it is usually used todescribe something that a Muslim is permitted to eat, drink or use. Theopposite of halal is haram, which is Arabic for unlawful or prohibited. Forproducers and traders, this implies making sure that all the inputs, tools,machinery and labour used in the production, processing, storage anddistribution chains of the products have been kept separated from anythingthat is considered haram. The process covers food as well as non-foodproducts, such as some medicines and cosmetics. Halal certification isbecoming increasingly important for agrifood marketing in Asia as thevalue of world halal food trade is estimated at US$150 billion. For manypracticing Muslims travelling abroad or living in countries dependent onfood imports, the halal logo is becoming a trusted quality sign forpurchasing agrifood products that are certified as lawful under Islamiclaw. There is anecdotal evidence of markedly increased sales fordistribution outlets and restaurants that are certified halal. Thus, the halallogo can be envisaged by stakeholders in agrifood chains as a marketingtool to reach the Muslim consumer.Halal requirements differ slightly from country to country, but Malaysianhalal certification is increasingly becoming an international benchmark forgood Islamic practices. çHalal certificatesé are granted by approvedIslamic centres to facilities that are inspected, registered, and supervisedby certified inspectors. Certification fees are negotiated with the certifyingbody, usually an approved Islamic centre, which has a registered logofor product labels. This certification process verifies that the food productis Halal, fit for Muslim consumers, and originates from certified productionand processing premises. Lack of collaboration amongst the worldûs