scholarly journals Positioning Tayyiban in Halal Food System: Production, Processing, Consumption, Marketing, Logistic and Waste Management

Halalpshere ◽  
2021 ◽  
Vol 1 (2) ◽  
pp. 17-41
Author(s):  
Syifa' Zainal Arifin ◽  
Anis Najiha Ahmad ◽  
Yumi Z.H-Y Hashim ◽  
Nur Hanie Mohd Latif ◽  
Haruna Babatunde Jaiyeoba ◽  
...  
Keyword(s):  
Waste Management ◽  
System Approach ◽  
Food Industry ◽  
Food System ◽  
Current Approach ◽  
Ripple Effect ◽  
High Quality ◽  
Conceptual Clarity ◽  
Production Distribution ◽  
Halal Food

The Halal food industry is founded based on the concept of Halalan Tayyiban (HT), as commanded in the Quran. However, the current approach of HT, as reflected in the current Halal standards, requirements, and practices, may overlook some components that are supposed to be integral part of the concept. This article utilises the modern food system approach to frame the discussion for a holistic overview that links the cycle of the current food system and the HT concept towards obtaining its conceptual clarity. The attributes of HT in six different components of the established food system – production, distribution, processing, marketing, consumption, and waste recovery; are contextualized. An explicit conceptual clarity of HT shall create a ripple effect towards a change of mindset and behaviour of all stakeholders leading to the attainment of the wholesomeness of HT. Beyond the conceptual clarity, HT attributes can be elegantly positioned in the modern food system as vehicles to provide safe, high quality, good and wholesome food; in an ethical and sustainable ecosystem.

scholarly journals UTILIZATION OF MICROORGANISM ON THE DEVELOPMENT OF HALAL FOOD BASED ON BIOTECHNOLOGY

2019 ◽  
Vol 2 (1) ◽  
pp. 33
Author(s):  
Hayyun Durrotul Faridah ◽  
Silvi Kurnia Sari
Keyword(s):  
Production Process ◽  
Food Industry ◽  
Dna Recombination ◽  
Genetically Modified Organism ◽  
Traditional Food ◽  
High Quality ◽  
Muslim Population ◽  
Human Needs ◽  
Halal Food ◽  
Biotechnological Processes

Biotechnology has rapidly developed until now. The use of biotechnology was very extensive for human needs, including the food industry. Some biotechnological processes, both conventional   modern, were inseparable from the use of microorganisms. A number of certain microorganisms were used in traditional food through fermentation such as yogurt, tape, cheese and salted vegetables. In addition, microorganisms also used in the DNA recombination process to produce high quality food products such as GMO (Genetically Modified Organism). Indonesia is a country with a majority of the Muslim population so that in the provision of food was very concerned about aspects of halal. Included in biotechnology foods that utilizing microorganism and have to pay attention of the halal critical point. In this case, needs to be considered so that every production process can be ensured to avoid contamination of non-halal materials

scholarly journals Lixo e Alimentação

ILUMINURAS ◽  
2020 ◽  
Vol 21 (55) ◽  
Author(s):  
Marilda Checcucci Gonçalves da Silva
Keyword(s):  
Food Industry ◽  
Food System ◽  
Change Processes ◽  
Technological Innovations ◽  
Production Distribution ◽  
Different Characteristics ◽  
The 19Th Century ◽  
The Relationship ◽  
Transformation Processes ◽  
Over Time

Resumo: Esse artigo tem como objetivo analisar a relação entre o lixo e alimentação, tendo em vista como o lixo vem se produzindo paralelamente aos processos de mudança que incidem sobre a alimentação, sua produção, distribuição, consumo e o descarte de alimentos. Ocorre que esses processos de transformação assumiu, ao longo do tempo, características diversas, em decorrência das inovações tecnológicas, industrialização e do concomitante processo de globalização e modernização que vem se fazendo, em especial a partir do século XIX, na medida em que a alimentação deixa de ser localizada e que novos processos de distribuição e consumo se estabelecem, produzindo grandes alterações em relação aos processos anteriores. Sendo assim deseja-se saber quais as mudanças que essas alterações promovem no sistema alimentar e no seu consumo e como irão repercutir na maneira de produzir, armazenar e descartar o lixo.Palavras-chave: Alimentação. Indústria alimentar. Consumo. Lixo GARBAGE AND FOOD Abstract: This article aims to analyze the relationship between garbage and food, in view of how garbage has been taking place in parallel with the change processes that affect food, its production, distribution, consumption and the disposal of food. It happens that these transformation processes took on, over time, different characteristics, due to technological innovations, industrialization and the concomitant process of globalization and modernization that has been taking place, especially since the 19th century, as food ceases to be localized and that new processes of distribution and consumption are established, producing major changes in relation to previous processes. Therefore, we want to know what changes these changes promote in the food system and its consumption and how they will impact the way of producing, storing and disposing of garbage.Keywords: Food. Food industry. Consumption. Garbage

scholarly journals Moving beyond organic – A food system approach to assessing sustainable and resilient farming

2021 ◽  
Vol 28 ◽  
pp. 100487
Author(s):  
Elin Röös ◽  
Bojana Bajzelj ◽  
Charlotte Weil ◽  
Erik Andersson ◽  
Deborah Bossio ◽  
...  
Keyword(s):  
System Approach ◽  
Food System

The halal food industry

2014 ◽  
pp. 175-194
Author(s):  
Joe M. Regenstein ◽  
Mian Nadeem Riaz ◽  
Muhammad Chaudry ◽  
Carrie E. Regenstein
Keyword(s):  
Food Industry ◽  
Halal Food

The sustainability of food charity

2017 ◽  
Author(s):  
Hannah Lambie-Mumford
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Food System ◽  
Food Provision ◽  
Food Charity

Chapter 5 addresses how sustainable emergency food initiatives are, in relation to the sustainability of both the availability of food to emergency food providers and the accessibility of that food to potential recipients. This chapter first of all explores the agency of emergency food providers to make food available and finds that they are constrained in significant ways by the structure of the food industry. The agency of potential emergency food recipients is also highly constrained, both in terms of accessing the projects and once within them. The sustainability of emergency food provision in terms of the availability of food through these systems and access to that food by people in need therefore appears to be particularly vulnerable. Emergency food providers and their recipients are constrained by the structures in which they operate (the food system and emergency food systems) and their ability to access the amount of food they require is ultimately determined by these structures.

scholarly journals The Strategy of Trade In The Halal Food Industry In Jember

2021 ◽  
Vol 10 (1) ◽  
pp. 35
Author(s):  
Misbahul Munir ◽  
Muhammad Masyhuri
Keyword(s):  
Food Industry ◽  
Market Competition ◽  
Global Market ◽  
Business Partner ◽  
Business Partners ◽  
Halal Food ◽  
Muslim Majority ◽  
Product Industry

The halal product industry continues to grow and has a big influence on the global market. In fact, Indonesia is determined to make the country's halal product industry more competitive in the world halal market. To anticipate this global market competition, Indonesia as a Muslim majority country must be able to take the advantage of this enormous opportunity. The role of the network in developing halal products to the global market was when marketing its products. PT. Mitratani could not be separated from relationships with business partners. Each business partner had a role to play. Also, PT. Mitratani could not separate the use of information technology and media as a means to expand marketing to the global market. To create an edge in competition, PT. Mitratani focused on customer and consumer needs. The most important thing was to build trust in business partners. PT. Mitratani's advantage was in the cultivation of edamame. It was from planting to the use of pesticides and fertilizers, until PT Mitratani farmers did their own crops and carried out quality control on each land. This was done to maintain the quality of edamame. PT. Mitratani also improved the quality of its products by implementing HACCP, SOP and GMP in processing and production. In addition to maintaining the quality of PT, Mitratani had established good relationships with company stakeholders so that loyalty and trusted in the product and the company could continue.

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