AN UPDATE ON THE PROGRESS AND ADVANCES IN HALAL R&DADVANCES IN HALAL R&D
DZULKIFLY M. HASHIM, HALAL PRODUCTS RESEARCH INSTITUTE, UNIVERSITI PUTRA MALAYSIA, 43400 SERDANG SELANGOR MALAYSIA
IS YOUR FOOD HALAL?IS YOUR FOOD HALAL?
Fishmeal containing porcine sources
Moon Cake with pork fillings
Sausage and casingsmade from pork
Ghee suspected of containing porcine/ lard
HALAL PRODUCTS GLOBAL MARKET
HALAL SUPPLY CHAIN
With Knowledge We Serve
R & D ON HALAL PRODUCTS
HALAL FOODS
COSMETICSPHARMACEUTICALS
PERSONAL CARE
COSMETICS &
RAW MATERIALS
SLAUGHTER
HALAL BUSINESS
LEATHER & HAIR PRODUCTS
PHARMACEUTICAL PRODUCTS
COSMETICS & PERSONAL
CARE
MARKETING AND MANAGEMENT
FINANCE & BANKING
INSURANCE
INVESTMENT
SLAUGHTER MANAGEMENT
FOOD INGREDIENTS &
ADDITIVES
PROCESSED FOODS
CONSUMER BEHAVIOUR
• LACK OF SUITABLE HALAL COMPLIANT ALTERNATIVES IN FOOD
INGREDIENTS AND RAW MATERIAL
ISSUE
HALAL R&D – ISSUES
• RESTRICTED PRODUCTION CAPACITY RESULTING IN LESSER
ECONOMIC COMPETITIVENESS OF HALAL PRODUCTS IN THE IMPACT
6
ECONOMIC COMPETITIVENESS OF HALAL PRODUCTS IN THE
MARKET PLACE
IMPACT
• RESEARCH ECONOMICALLY VIABLE SOURCES OF RAW
MATERIALS FOR HALAL PRODUCTION
• INTENSIFY R&D IN HALAL PRODUCT S INNOVATION
• ‘HALALISE’ CURRENT NON-HALAL PRODUCTION PLANTS
MITIGATION
PLAN:
• LACK OF ROBUST SCIENTIFIC ANALYTICAL AND NON-ANALYTICAL
METHODS IN ADULTERATION AND AUTHENTICATION
ISSUE
HALAL R&D – ISSUES
• DIFFICULTY IN DETERMINING THE AUTHENTICITY OF HALAL
PRODUCTS
• CERTIFICATION PROCESS SOLELY RELY ON PHYSICAL AUDIT AND IMPACT
7
• CERTIFICATION PROCESS SOLELY RELY ON PHYSICAL AUDIT AND
DOCUMENTATION
• CREATE APPREHENSION AMONG HALAL INDUSTRY PRODUCERS
AND SUPPLIERS
IMPACT
• DEVELOPMENT OF ANALYTICAL BASED SCIENTIFIC METHODS
WILL CONSOLIDATE INTEGRITY IN HALAL CERTIIFICATION
PROCESS
MITIGATION
PLAN:
• LACK OF REGIONAL AND GLOBAL HARMONISATION IN
GUIDELINES, STANDARDS AND ISLAMIC LEGAL FRAMEWORK ISSUE
HALAL R&D – ISSUES
• DIFFERENT GUIDELEINES AND STANDARDS WILL MEAN
DIFFERENT COUNTRIES APPLYING DIFFERENT RULES IN HALAL
IMPACT
8
CERTIFICATION AND TRADING OF PRODUCTSIMPACT
• HARMONISATION INITIATIVES UNDERTAKEN TO ADDRESS
DIFFERENCES IN ISLAMIC LEGAL FRAMEWORK AND
INTERPRETATION
• ESTABLISH COLLABORATION AND NETWORKING PROGRAMMES
AT DIFFERENT LEVELS (REGIONAL AND GLOBAL)
MITIGATION
PLAN:
• Slaughtering Procedure
• Animal Welfare and Safety
• Meat Quality
• Abattoirs and standard operating
procedure
• Animal handling and management
• Halal Forensics
• Development of Analytical
Methods for Adulteration and
Authentication
• Development of rapid
screening methods for halal
detection
• Development of halal
cosmetic products
• Development of halal
pharmaceutical products
DEVELOPMENT
OF HALAL
ANALYTICAL
METHODS AND
SLAUGHTER
MANAGEMENT
AREAS OF HALAL RESEARCH AND DEVELOPMENT
• Halal Diploma, Degree
and Post-graduate
education
• Halal online and long
distance educaion
• Halal Training and
Awareness for the Public
and Industry Players
• Halal Inspectors and
Auditors Training
• Halal Legal Framework
• Shariah and the Industry
• Halal Standards and Assurance
Systems
• Halal Marketing and Branding
METHODS AND
PRODUCT
INNOVATION
MANAGEMENT
HALAL
EDUCATION
HALAL POLICY,
MANAGEMENT,
MARKETING AND
CONSUMER
AFFAIRS
HALAL R&D : TAKING QUEUE FROM RELATED FIELDS IN
METHOD DEVELOPMENT
R&D ON STUNNING IN SLAUGHTER MANAGEMENT
BIOPOTENTIAL TELEMETRY EEG &
ECG
ReceiverReceiverReceiverReceiver
SoftwareSoftwareSoftwareSoftware
R&D ON SLAUGHTER AND ANIMAL WELFARE
TransmitterTransmitterTransmitterTransmitter
ReceiverReceiverReceiverReceiver
Power lab systemPower lab systemPower lab systemPower lab system
R&D ON ADULTERATION OF MEAT AND MEAT PRODUCTS
Nakyinsige, K., et al., Halal authenticity issues in meat and meat products, Meat Science (2012)
ANALYTICAL METHODS FOR HALAL DETECTION
BIOTECHNOLOGY BASED METHODS FOR HALAL DETECTION
RAPID METHODS FOR HALAL DETECTION
LC MS MS PROTEOMICS ON HALAL COMPLIANT SLAUGHTER OF CHICKEN
Source : Azura Amid et al (2009). Development of a rapid and reliable method for identification of halal
slaughtered chicken. Analysis X, KL.
HaFYS© : SIMPLIFYING A PCR-BASED DETECTION METHOD
PORCINE DETECTION IN PORCINE DETECTION IN 4 4 EASY STEPSEASY STEPS
• HaFYS™ SimplicitySimplicity
•• ConvConv PCR PCR = = many steps many steps = = hours/ dayshours/ days
Take SampleTake Sample TransportTransport PrepPrep SampleSample PCRPCR ResultsResults
• HaFYS™ SimplicitySimplicity
−− Collect SampleCollect Sample
−− Place in Test ModulePlace in Test Module
−− Insert into AnalyzerInsert into Analyzer
−− One Button to StartOne Button to Start
−− Yes/No Yes/No ResultsResults
−− Simple, rapid, anywhereSimple, rapid, anywhere
1 lstep, 1 button, ~ 1 jam
RAPID SCREENING TEST : PORCINE DETECTION STRIPS
PROJECTION OF SCORES PLOT OF GELATINS FROM DIFFERENT SOURCES USING LIQUID CHROMATOGRAPHY
BOVINE
PORCINEFISH
RESEARCH & DEVELOPMENT PROGRAMMESHALAL RESEARCH INSTITUTE
HALAL SCIENCE
RESEARCH DIVISION
HALAL POLICY AND
MANAGEMENT
RESEARCH DIVISION
HALAL SERVICES
DIVISION
ANALYTICAL AND
AUTHENTICATION
RESEARCH
HALAL PRODUCT
INNOVATION
RESEARCH
SHARIAH AND LEGAL
RESEARCH
HALAL
MANAGEMENT,
CONSUMER &
BUSINESS RESEARCH
HALAL TESTING
SERVICES
TRAINING AND
CONSULTANCY
SERVICES
ANIMAL SKINS
NATURAL
SKINS
SYNTHETIC
SKINS
HaiwaniNabati (Halal)
HUMAN(Haram)
ANIMAL
HaramANIMAL
Halal ANIMAL
HALAL MATERIAL (Halal)
NON HALAL MATERIAL (Haram)
ANIMAL
WILD ANIMALS
KHINZIR(Haram)
INTERNAL(Haram)
EXTERNAL(Halal AFTER
SAMAK)
NOT SLAUGHTERED (CARRION)
EXTERNAL(HalalAFTER
SAMAK)
INTERNAL (Haram)
ZABIHAH
EXTERNAL(Halal AFTER
SAMAK
INTERNAL(Halal AFTER
SAMAK)
1000
10000
100000
VOLUME NEEDED TO BE CONSUMED (ml) TO REACH STATE OF INTOXICATION (BAC = 0.05 % w/v) *
Volume(ml)
ASSUMPTION**
10
100
1000
0.01 0.05 0.1 0.5 1
(ml)
Alcohol Content in Drink(%)
� Gender = Female
� Weight = 55kg
� Time = 1 hour
� Widmark Factor = 0.55
* Based on Widmark’s Formula
** In humans, the kidneys can process between 800 - 1000 ml of liquid in 1 hour
**
R&D COLLABORATION AND NETWORKING IN WITH
DIFFERENT HALAL STAKEHOLDERS IS VITAL
HALAL
THANK YOU
HALAL
INTEGRITY
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