By James Wong, Monash University and Julian Millie, Monash University
Halal food certification in Australia has become a contentious issue. Recently, a Western Australian cafe received hateful and anti-Islamic messages after its owners tried to explain halal on Facebook. A South Australian company stopped certifying its yoghurt in November 2014 after it was targeted by a social media campaign.
And on Tuesday, independent senator Jacqui Lambie threatened to introduce a private senator’s bill to close what she claims are “legal loopholes” that:
… could allow financing of terrorists and Australia’s enemies through halal money.
Lambie is not the first to raise the issue in federal parliament. WA Liberal MP Luke Simpkins claimed that halal is converting unwitting consumers to Islam. LNP MP George Christensen linked halal certification to religious extremism.
Activist groups are telling consumers to boycott halal products. They also claim that certification funds extremist groups and is part of a campaign to introduce sharia law.
Halal food certifiers and others in the Australian Muslim community have rejected these claims, and those who make them are yet to produce any evidence. But a lack of transparency from certifiers, along with a fragmented marketplace and confusion over what the halal certification process involves, creates a climate of uncertainty for anti-halal campaigners and Muslim consumers alike.
What is halal food?
Muslims choose to eat halal food because it meets requirements that they believe make it suitable for consumption. Halal originates from rules set out in the Qur’an and the Hadith (the Prophet Muhammad’s example), which have been followed throughout generations of Islamic practice.
As a concept, halal does not only pertain to food. Halal means “permissible” and can refer to any aspect of life covered by the teachings of Islam.
Halal is a part of sharia as a system of morals to guide Muslims’ actions and behaviour, but this should not be confused with halal as part of a codified system of sharia law. Halal prescriptions might be considered by observant Muslims to be religious obligations, but Australia is a secular country and halal forms no part of any Australian law.
As with many aspects of Islamic practice, the definition of halal food is a contested issue. For example, there is disagreement within the Muslim community about whether stunning animals before slaughter produces halal meat. Both sides draw on Islamic teachings and traditions to support their positions. Disputes such as this highlight why halal certification is important for Muslim consumers.
How does halal certification work?
There are three different types of halal certification in Australia.
Individual products can be certified, meaning the production process and ingredients in that particular product are halal. So a consumer could buy halal yoghurt, for example, from a store that also sold non-halal yoghurt.
Production facilities can be certified, so that any products produced according to the certification standards can claim to be halal. For example, in an abattoir that is certified to produce halal meat, the meat will be halal no matter what cuts or final shape the meat takes. However, it may not even get labelled as halal when it reaches the market.
Retail premises can also be certified so that all food prepared and sold from that business is halal.
The halal certification process varies depending on who is performing the service. This is where uncertainty creeps in. Muslim consumers are largely unable to find out exactly what process has been followed in the certification process and what standards have been set by the certification provider.
Why is halal certification needed?
Halal certification is needed in Australia for two key reasons.
Firstly, certification helps local Muslims decide which products to buy. Modern food processing and globalised markets make it hard for Muslims in Australia to know how their food was produced and where it has come from. To get around this uncertainty, consumers who want to buy halal food need a system that checks whether products meet the requirements of being halal.
In this sense, halal certification is similar to any type of food certification and audit system. Whether it be halal, kosher, gluten-free or organic, food certification services help consumers to make informed decisions about the food they eat.
The second reason has to do with trade. With the global halal food trade estimated at A$1.75 trillion annually, Muslim markets provide a lucrative opportunity for Australian companies. If companies want to export their products to those markets, they need to have halal certification.
Who certifies halal food?
Certified halal products in Australia can come from two sources: domestic products that are produced locally and certified by local businesses, or imported products that have been certified overseas.
Numerous halal certifiers operate in Australia. The Department of Agriculture maintains a list of Islamic organisations that have an “Approved Arrangement” to certify halal meat for export. There are 21 such organisations operating in Australia as of November 2014.
However, Australian government regulation applies only to providers that certify meat for export. While much of this meat may end up in the domestic market, certification providers that service only the Australian market do not come under any government regulation.
While some halal certification providers are associated with, or part of, larger Australian Islamic organisations, such as the Australian Federation of Islamic Councils, others are stand-alone businesses that provide local certification services.
With so much uncertainty about what constitutes halal, how products are certified and who is doing the certification, consumers who wish to buy halal food can find that a difficult task.
For non-Muslim Australian consumers, however, halal food is little different to any other food available. It only matters whether or not food is halal if a person has the religious conviction and desire to eat only halal food. Although improvements could be made, halal certification is one way Muslims are able to do this.
This article was originally published on The Conversation. (Reblogged by permission). Read the original article.
2 responses to “Explainer: what is halal, and how does certification work?”
“According to the laws of the Torah, to be eaten, a kosher species must be slaughtered by a “Schochet,” a ritual slaughterer. Since Jewish Law prohibits causing any pain to animals, the slaughtering has to be effected in such a way that unconsciousness is instantaneous and death occurs almost instantaneously.”
Halal and Kosher butchery should be outlawed. Just because it’s written in a holy book does not mean it is not cruel and unecessary. I think that anyone who witnesses either Halal or Kosher slaughter of animals and does not get sick to their stomachs needs to be under psychiatric care.