• Journal of Korea Trade
• /
• v.23 no.8
• /
• pp.132-144
• /
• 2019

Purpose - The purpose of this paper is to suggest countermeasures to reduce the damage of manufacturers in halal industries and to increase the transparency of the halal market along with raising some problems of halal supply chain management (HSCM). Design/methodology/approach - To achieve to the aim of this research, halal supply chain is categorized as a green zone or a red zone according to the possibility of cross-contamination, and the study introduces 2 examples in Malaysia and Indonesia regarding cross-contamination. Findings - More than 70% of the companies producing halal-certified products are, ironically, non-Muslim suppliers under the halal certificate system and by using halal supply chain. Most Muslim countries do not exercise control over the completed halal supply chain. In most Muslim countries which do not exercise control over halal supply chain properly, there is always a possibility of cross-contamination of products during the processes of distribution. Research limitations/implications - This research has been conducted by accessing cases in halal supply chain. These cases are found in some Muslim countries, not all Muslim countries. Nevertheless, the authors found the possibility of these cross-contaminations in all Muslim countries, and it will damage the halal market. Originality/value - While existing studies have focused on protecting Muslim consumers by ensuring the integrity of halal products in halal supply chain, there is no research on how to protect halal product manufacturers as another important axis of halal SCM.

• Culinary science and hospitality research
• /
• v.22 no.1
• /
• pp.108-116
• /
• 2016

Halal market has been growing tremendously recently. The food products occupies the most share in the Halal market category. The phenomenon could be explained by the increased number of consumer among Halal products. Apart from Muslims, who consumes Halal product due to religious obligations, it is assumed that non-Muslims have also started consuming Halal products, especially food items. Halal food products have been perceived as safer, animal friendly and environmental sustainable. Hence, the awareness of Halal principles, Islamic Brand, moral obligation animal welfare and food safety have been studied in this research in order to investigate the influence of Halal food product purchase intention among non-Muslim consumer using quantitative research method. Food safety has been identified to be the most significant in predicting the purchase intention of Halal food product. Furthermore, future studies are suggested to include additional variables such as habit and self-awareness.

• The Journal of Asian Finance, Economics and Business
• /
• v.7 no.10
• /
• pp.831-841
• /
• 2020

The purpose of this study was to determine the effect of religiosity, knowledge and attitudes on consumer intention to consume halal food, cosmetics and pharmaceutical products in Indonesia. The data is collected from online questionnaires and the total data used for this study was obtained from a total of 684 respondents from 27 provinces in Indonesia. This study used a quantitative approach because the purpose of this study was to test hypotheses and the relationship between variables such as religiosity, knowledge, attitudes, and intentions to consume halal food, cosmetics and pharmaceutical products. The result of this study indicated that the relationship among religiosity, knowledge and attitudes positively influenced consumer intention to consume halal food, cosmetics and pharmaceutical products. The study also found that religiosity had more influence on consumer intentions to consume halal food than cosmetics and pharmaceuticals products. Meanwhile knowledge had more influence on consumer intention to consume halal pharmaceuticals than cosmetics and food products. In fact, attitude had a positive influence on intention to consume halal food and had a greater influence over it compared to consumption of cosmetics and pharmaceutical products. In addition, this study is one of the first attempts to determine the reason for differences in consumer intentions to consume halal food, cosmetics and pharmaceutical products in Indonesia.

• The Journal of Asian Finance, Economics and Business
• /
• v.8 no.4
• /
• pp.441-453
• /
• 2021

This study seeks to examine the effect of attitude, subjective norm, and perceived behavioral control on the purchase behavior of students enrolled in a private higher education establishment in Tangerang, Indonesia. This is a quantitative study and it employs samples by simple random sampling of 410 university students. The returned and valid questionnaire results totaled 261 samples. Data processing used the SEM method with SmartPLS 3.0 software. The findings of this study reveal that attitude, subjective norm, and perceived behavioral control have a significant effect on purchase intention. Meanwhile, purchase intention has a significant effect on working students' purchase behavior, and halal awareness had a moderating effect of purchase intention on purchase behavior. Purchasing interest has a positive effect on purchasing behavior, and this study proves that halal awareness is able to moderate the effect of purchase intention on purchasing behavior toward halal food products. The higher the awareness of halal products, the greater the relationship between buying interest and buying behavior of halal food. The results of this study also show the importance of paying attention to halal awareness factor in the form of increasing the relationship between buying interest and buying behavior of halal food products.

• The Korean Journal of Food & Health Convergence
• /
• v.6 no.2
• /
• pp.9-16
• /
• 2020

The global halal market is forecast to grow at an annual average of 5.2 percent from 2017 to $3.07 trillion in 2023 due to the high growth rate of the world's Muslim population, the spread of halal-certified food consumption and the economic growth of the Muslim world. Through this study, the difficulty of obtaining halal certification can be overcome through accurate understanding of the general supply chain and other halal supply chain. Also, by examining the trends and requirements of halal logistics standards in countries with advanced halal logistics systems, halal logistics certification agencies, and halal port logistics, we can help establish our own halal logistics system by finding areas that can be benchmarked in Korea and differentiated from those that can be found. For the safe supply chain management of halal products between logistics Supply Chain, an integrated logistics system shall be developed to manage customs and customs as one-stop, while maintaining a complete halal condition on a series of logistics processes such as storage, transportation, customs clearance, etc. Korea, entry into the halal logistics market through halal integrity guarantee solution or platform development can also be considered, taking advantage of the strength of IT and packaging.

• Industrial Engineering and Management Systems
• /
• v.13 no.2
• /
• pp.154-162
• /
• 2014

Effects of food scandals on religious belief, human health and even on causes of death indicate that firms and consumers are vulnerable to integrity risks in the global supply chain. Mitigating the integrity risk and maintaining the credence quality products like halal food is very challenging, if not impossible. Our aim in this research is to show that supply chain integration can mitigate the halal food integrity risk. To illustrate this idea, we have conducted case studies and interviews in seven Malaysian chicken supply chain focal firms. We unpack the halal integrity risks along the supply chain, such as production risk, raw material risk, food security risk, outsourcing practices risk, service risk, and logistics risk. The research argues that supply chain integration, such as internal integration and external integration practices, could minimize the halal integrity risk. The advantages of supply chain integration in mitigating the halal integrity risk are also highlighted in this paper.

• Journal of Korea Multimedia Society
• /
• v.22 no.2
• /
• pp.260-270
• /
• 2019

As the growth of developing Islamic countries, Muslims are into the world. The most important thing for Muslims to purchase food, ingredient, cosmetics and other products are whether they were certified as 'Halal'. With the increasing number of Muslim tourists and residents in Korea, Halal restaurants and markets are on the rise. However, the service that provides information on Halal restaurants and markets in Korea is very limited. Especially, the application of recommendation system technology is effective to provide Halal restaurant information to users efficiently. The profiling of Halal restaurant information should be preceded by design of recommendation system, and design of recommendation algorithm is most important part in designing recommendation system. In this paper, an Intelligent Recommendation Service system for offering Halal food (IRSH) based on dynamic profiles was proposed. The proposed system recommend a customized Halal restaurant, and proposed recommendation algorithm uses hybrid filtering which is combined by content-based filtering, collaborative filtering and location-based filtering. The proposed algorithm combines several filtering techniques in order to improve the accuracy of recommendation by complementing the various problems of each filtering. The experiment of performance evaluation for comparing with existed restaurant recommendation system was proceeded, and result that proposed IRSH increase recommendation accuracy using Halal contents was deducted.

• Asian-Australasian Journal of Animal Sciences
• /
• v.27 no.3
• /
• pp.406-413
• /
• 2014

A study was conducted to compare the effect of halal slaughter without stunning and gas stun killing followed by bleeding on residual blood content and storage stability of rabbit meat. Eighty male New Zealand white rabbits were divided into two groups of 40 animals each and subjected to either halal slaughter without stunning (HS) or gas stun-kill (GK). The volume of blood lost during exsanguination was measured. Residual blood was further quantified by determination of haemoglobin content in Longissimus lumborum (LL) muscle. Storage stability of the meat was evaluated by microbiological analysis and measuring lipid oxidation in terms of thiobarbituric acid reactive substances (TBARS). HS resulted in significantly higher blood loss than GK. HS had significantly lower residual haemoglobin in LL muscle compared to GK. Slaughter method had no effect on rabbit meat lipid oxidation at 0, 1, and 3 d postmortem. However, at 5 and 8 days of storage at $4^{\circ}C$, significant differences (p<0.05) were found, with meat from the GK group exhibiting significantly higher levels of MDA than that from HS. At day 3, greater growth of Pseudomonas aeroginosa and E. coli were observed in the GK group (p<0.05) with B. thermosphacta and total aerobic counts remained unaffected by slaughter method. At days 5 and 7 postmortem, bacterial counts for all tested microbes were affected by slaughter method, with GK exhibiting significantly higher growth than HS. It can be concluded that slaughter method can affect keeping quality of rabbit meat, and HS may be a favourable option compared to GK due to high bleed out.

• Fashion & Textile Research Journal
• /
• v.22 no.4
• /
• pp.481-494
• /
• 2020

This study examined consumer perceptions and consumer responses of Halal cosmetics and compared them with vegan cosmetics, which is a term similarly used. Twitter API of Python 3.7 was used to collect the keywords '#halalcosmetics' and '#vegancosmetics'. First, the main perception of consumers on Halal cosmetics focused on the original concept, image, expected efficacy, and factors to consider before purchase, religious keywords, labels and packaging for Halal cosmetics. Second, the main consumer perception of vegan cosmetics was the product concept, expected efficacy, factors to consider before purchase, related vegan industry, image, and vegan cosmetic components. Third, the consumer perceptions of Halal cosmetics and vegan cosmetics were similar in multiple ways, and both concepts included the Cruelty-free concept. Fourth, consumer satisfaction factors included cosmetics color, brand's consumer service, efficacy, smell, packaging design, reasonable price, effects, and formulation of cosmetics as well as satisfaction with Halal certification, and satisfaction of Vegan consumers. Consumer dissatisfaction factors included smell, flavor, delay in shipping, dissatisfaction with formulation, discrepancy between actual color and computer screen, concern and distrust about the use of prohibited ingredients for Halal products. This study examined consumer perceptions and reactions to Halal and vegan cosmetics to create basic knowledge for niche markets that are emerging as an ethical beauty consumption trend.

• Journal of the Korean Society of Food Culture
• /
• v.32 no.3
• /
• pp.266-274
• /
• 2017

This study aimed to investigate potential acceptability of Korean jang products among Halal food consumer's to predict its market possibility in a Halal food market. Focus Group Interview (FGI) was implemented to 11 Halal food consumers residing in Korea for more than 4 month. During the test, 3 types of fermented paste, doenjang, ssamjang and gochujang were evaluated by applying these to Korean foods. In depth interview was conducted on the liking of the jang applied samples, general experiences of Korean food and fermented food in their home countries. The results showed that consumers were positive to Korean jang applied samples in general. The mean liking ratings of doenjang, ssamjang and gochujang were 7.1, 7 and 7.6 on 9-point hedonic scale, respectively. Consumers focused on the sweet and spicy flavor quality of the samples. Consumers commonly responded that the doenjang tasted too salty and needed to increase sweet and spicy flavor, and ssamjang needed to increase spicy flavor as well. Sweetening was necessary for gochujang. The reasons of liking Korean jang were because the flavors were unique yet familiar. The balanced flavor of salty, sweet and spicy flavor were additional reasons of liking. However, the fermented smell of jang products were reasons of disliking the products.