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Differences of Halal Certificate Obtainability among Food Groups and Its Implications
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식품류별 할랄인증적합성의 차이와 시사점

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Type
Academic journal
Author
노장서 (사단법인 한국할랄산업연구원)
Journal
명지대학교 중동문제연구소 중동문제연구 중동문제연구 제16권 제4호 KCI Accredited Journals
Published
2017.12
Pages
93 - 121 (29page)

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Differences of Halal Certificate Obtainability among Food Groups and Its Implications
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Given the situation that the diversification of exports is more urgent than ever, the halal market now draws attention as a very important alternative. There is no doubt that halal certification is the first step to enter the halal market. To take this step, we need to make an environment for the local food industry to have a halal friendly system. This research is an outcome of an RDA (write out the meaning of the acronym the first time it is used) sponsored research project titled “Developing Halalization and Export Strategies for Small Sized Agricultural Products Businesses.” Under the research project, samples of a food group are evaluated to find non-conformities with halal requirements. All samples’ non-conformities are analyzed into categories. Categorization helps us to see a food group’s conformities as categorized types. Then we can come up with a standard manual which could be commonly applied to the whole group. Under the research project, a non-conformities evaluation project was conducted to the rice cake producer group in the first year and an identical project was done to a soy sauce group. The research result shows a very distinguished difference between the two food groups’ non-conformity patterns. The reason for such a difference is that each food group produces a product using different ingredients in different manufacturing processes. The discovery of the different non-conformity patterns justifies the establishment of standard HAS (Halal Assurance System) for a food group. A food group’s common HAS can accelerate halal certification.
#할랄 #할랄인증 #할랄식품 #하람 #이슬람 #Halal #Halal Certification #Halal Food #Haram #Islam

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김종도 / 2016 / 한국의 할랄산업 연구현황 / 중동문제연구 15(4):201~225 dbpia 노장서 / 2016 / 식품기업 할랄 인증 적합성 평가모델 설계 / 중동문제연구 15(4):135~165 dbpia 박수원 / 2016 / 전자코를 사용하여 할랄식품 적용을 위한 고추장 중 에탄올 분석 / 한국식품과학회지 48(3):193~200 dbpia 박정훈 / 2016 / 인도네시아와 말레이시아의 할랄(Halal)인증제 비교연구: 제도운영주체 결정의 정치적 요인을 중심으로 / 아태연구 23(3):221~261 dbpia 박지현 / 2016 / 할랄인증의 WTO합치성 - 인도네시아를 중심으로 - / 법학연구 26(2):223~259 dbpia

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