TRACEABILITY & THE HALAL CONCEPT IN AQUACULTURE PRACTICES AND PRODUCTS

MOHD SALLEH KAMARUDIN1,2

& CLEMENT DE CRUZ1

1 DEPARTMENT OF AQUACULTURE, FACULTY OF AGRICULTURE

2 INSTITUTE OF HALAL PRODUCT RESEARCH

Global Aquaculture Production

• Aquaculture -still the fastest growing agriculture sector

• Global average annual growth ~ 9.1 % (last decade)

• China leads ~ 60% world production

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ASEAN Aquaculture Production

• ASEAN contributes19.2% of the world production

• Indonesia leads the pack since 2005

– Annual growth since 2004 ~ 62.9%

• Vietnam took 2nd place since 2008

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The Philippines Thailand

Myanmar Malaysia

Lao PDR Cambodia

Singapore Brunei

Global Seafood Trade

• Export (2011) – USD 130.4b

– Shrimp (Asia) – USD 12.6b

– Salmon (Europe) – USD 7.0b

– Frozen fillet (Asia) – USD 7.3b

• Import (2011) –USD 131.6b

– Frozen fillet (Europe) –USD6.2b

– Salmon (Europe) – USD 9.7b

– Shrimps (Europe) – USD 7.3 b

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ASEAN Aquaculture Export

• ASEAN exported almost USD 20.4 billion seafood products in 2011

• Top 3 (2011) – Thailand USD 8.2b

– Vietnam USD 6.3b

– Indonesia USD 3.4b

– Malaysia USD 0.9b

– Phillipines USD 0.7b

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Indonesia Vietnam

The Philippines Thailand

Myanmar Malaysia

Lao PDR Cambodia

Singapore Brunei

What’s traceability?

• Codex Alimentarius Commission

– “the ability to follow the movement of a food through specified stage(s) of production, processing and distribution”

• International Organisation for Standardisation (ISO 8402:1994)

– “the ability to trace the history, application or location of an entity by means of recorded identification."

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Objective

TRACEABILITY

• To provide SAFE and high quality products

– “You Are What You Eat” (Lindlahr, 1942)

– People are what food providers (including aquaculturists) feed

– 1 Jan 2002, EU enforces Article 4 of EU regulation 104/2000 – tracebility

THE HALAL CONCEPT

“O mankind, eat from whatever is on earth [that is] lawful and good …” Al-Baqarah 168

“… he (Muhammad) allows them as lawful what is good (and pure) and prohibits them from what is bad (and impure)….” Al-A’raf 157

Lawfulness of Seafoods

• “And not alike are the two bodies of water. One is fresh and sweet, palatable for drinking, and one is salty and bitter. And from each you eat fresh and tender meat (seafoods) and extract ornaments which you wear, and you see the ships plowing through [them] that you might seek of His bounty; and perhaps you will be grateful.” Al Faathir 12

• “Lawful to you is game (seafoods) from the sea and its food as provision for you and the travelers, … “ Al Maidah 96

• Must be healthy, uncontaminated, fresh

• No requirement for halal slaughtering – No

requirement for trained and certified Muslim butchers

DOA & IHPR 8

Traceability in Aquaculture

• At every input, process and output of an aquaculture production

• Continue at post-production till the product reaches the consumers

• Must have records at every stage

A typical aquaculture production

Exporter Importer

Distributor

Retailers

Consumers

Hatchery Farm Post

Harvest

Processor

Feed Miller

Live food

supplier

Feedstuff

producers

Hatchery

• GAqP

• Biosecurity

• Broodstock – Source: wild or culture

– Tag

– Age, spawning history

– Stocking

– Feeding – Halal Feed & Purity in GAqP

– Health

• Larviculture

– Stocking

– Feeding, medicines

– SPF

– Survival and production

• Nursery

– Stocking

– Feeding, medicines

– Survival, production, packaging

Farm

• GAqP

• Biosecurity

– Preventive measures

– Workers

– Traffic flow

– No other animals in farm

– Waste water treatment

• Farm preparation • Drying, liming,

fertilisation (manure/ organic/ chemical)

• Water source and culture water parameters

• Pretreatment/ Quarantine

• Stocking

Feed & Feeding

• Feed storage

• Feed

– Farm feed or commercial

– No NAJS and contaminants in feed

– Right feed, feeding ration and frequency,

FUNDAMENTAL HUKM

Ibn ‘Umar narrated “The Messenger of Allah (SAW) forbade the meat (of) al-Jallalah or (drinking) its milk.

“ ألبانها و الجاللة أكل عن سلم و عليه هللا صلى النبي نهى ” : Ahmad & Abu Daud

HALAL Jallalah NAJS

in

Feed

TRACEABILITY

• Malaysian Fatwa Council (2006)

Cultured fish are haram for consumption if they are intentionally reared in najs water (manure) or fed najs such as pork, dead carcasses and others.

– Spirullina Culture?

Najs Sources

• Swine and derivatives • Dead animal carcasses

(farm-made feeds) • Blood meal • Unslaughtered bone &

meat meal • Unslaughtered animal fats • Contaminated or

adulterated feedstuffs

“He (Allah) has only forbidden to you dead animals, blood, the flesh of swine, and that which has been dedicated to other than Allah. But whoever is forced [by necessity], neither desiring [it] nor transgressing [its limit], there is no sin upon him. Indeed, Allah is Forgiving and Merciful.”

Al-Baqarah 173

Dead Animal Carcasses?

• Use of dead chicken in farm-made feeds?

– No.

– Considered as najs

• Chicken intestines?

– OK if from halal slaughtered

Dead pigs? Muhalazah Najs

Feed Mills

• GMP/ GIMP

• Purity of feedstuff

– No contaminated or adulterated or najs feed sources

• Proper drying

• Right labeling

– Manufacturing date

– Shelf life

Post Harvest

• Purging – 5-14 d – To eliminate muddy or

off flavor (geosmin and 2-methylisoborneol)

• Freshwater barramundi (dark), saltwater treatment turns them to silver

• Istihalah (cleansing) – To ensure the products

are najs free

Istihalah (Cleansing)

Abdullah ibnu Amru narrated “The Messenger of Allah (SAW) forbades eating the meat of jallalah camel, carry goods (except foods) and ride on it unless it has been

given a clean (najs-free) feed for 40 days” يركبها وال ، األدم إال عليها يحمل وال ، لحمها يؤكل أن ، الجاللة اإلبل عن وسلم عليه هللا صلى هللا رسول نهى

ليلة أربعين تعلف حتى الناس .

HALAL Jallalah HALAL HALAL Processing

Istihalah NAJS in

Feed

Istihalah for fish

• Minimum Period?

– Wan Norhana et al. (2012) recommend a min of 1.5 d after a 24h starvation for African catfish

– may take up to 44 h (36h in stomach, 6h in midgut and 2h in hindgut)

• Are the period similar to all species?

• Animals must be fed najs-free feed

• Water system? Flow through

Seafood Processers

• Dedicated facilities

• GMP/ GIMP

• HACCP

• Hygiene

• No addition of najs contaminants

Transporters

• Live fish

– Aeration

– Chemicals

– Waterless technology

• Frozen/Chilled

– Proper refrigerated trucks/ containers

– Do not mix with non-halals

Retailers

• Storage and exhibit

• Do not mix with non-halal (exhibit or storage)

• Use of chemicals to prolong shelf life of fresh/chilled seafoods

A typical aquaculture production

Exporter Importer

Distributor

Retailers

Consumers

Hatchery Farm Post

Harvest

Processor

Feed Miller

Live food

supplier

Feedstuff

producers

Traceability tools

• To ease recording and tracing

– RFID

– Bar code

Conclusions

• Traceability is alligned with halal concept

• It is a must for sustainable aquaculture (local & export) & seafood processing – Everyone deserves and can

access safe seafood

– Ensure good (toyibban) and safe seafood

– Ease in tracing the source of contaminant when needed

• Need to emphasize on – najs free farm practices &

processing (GAqP or BAP)

Thank you