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