1. HALAL SUMMARY In Islam, there are two terms that denote Islamic prohibitions or restrictions on food: Haram and Halal. Muslims are prohibited from consuming pork and alcohol because they are regarded as Najis (unclean) and therefore are considered Haram. For Muslim consumers, beef and poultry products must be certified as Halal and must originate from certified slaughterhouses that follow Islamic slaughter practices. North America is the primary market for Canadian Halal products. The two strongest overseas markets are Southeast Asia and the Middle East. These areas represent more than 400 million Muslim consumers. World-wide, the Muslim consumer base is estimated to be 1.8 billion and is spread over 112 countries. In the past, many Islamic countries produced the majority of their food domestically or imported from other Islamic countries. However, population increases are outpacing food supply and countries are importing Halal food products from countries such as Australia, New Zealand, Ireland, the United States, Thailand and Canada. The growing importance of the hotel and restaurant trade in countries such as the United Arab Emirates and the ban instituted by many countries on European beef are also increasing the demand for Halal food products. Although market efforts to supply certified Halal products throughout the world are sporadic at best (the Halal market is estimated at US$150 billion per year). The increased demand for Halal products in the Middle East, North Africa and Southeast Asia represent an opportunity for companies to capture new markets, particularly in countries such as the United Arab Emirates, Egypt, Malaysia and Indonesia. 2.2 What is Halal? Halal is an Arabic word meaning lawful or permitted. The opposite of Halal is Haram, which means unlawful or prohibited. Halal and Haram are universal terms that apply to all facets of Islamic life. However, we will use these terms only in relation to meat products in this report. The Koran has numerous injunctions, instructing Muslims to choose and consume good and wholesome foodstuffs. While many food products are clearly Halal or clearly Haram, others are often referred to as Mashbooh, which means doubtful or questionable. Foods considered Haram are: Swine/pork and its by-products Animals improperly slaughtered or dead before slaughtering Animals killed in the name of anyone other than Allah Alcohol and intoxicants Carnivorous animals, birds of prey and land animals without external ears Blood and blood by-products Foods containing any of the above products Foods containing ingredients such as gelatin, enzymes, emulsifiers, etc. are questionable (Mashbooh) because the origin of these ingredients is not known. 3.2 How to obtain Halal certification There are several organizations that offer Halal certification. Companies interested in obtaining Halal certification should contact one of the certification bodies mentioned for specific regulations. In general the procedure is as follows: Request for certification Submit an application form Inspection of the facility An inspector must inspect the facility to determine that it complies with Halal standards, such as process, equipment and sanitation procedures. Once the inspection report is complete, it is submitted to the Halal Slaughter Certification Committee (SCC) along with any recommendations Registration of slaughter facility Upon approval of the plant by the SCC, the registrant will receive an official letter, specifying the terms and conditions of the registration. Supervision A supervisor will be assigned to perform the necessary procedures in the plant. The fee is usually dependent upon the work required. Certification fee A certification fee is negotiated and an agreement is signed. In general, the agreement extends for a period of one year. The certification fee is set after the plant is registered and takes into consideration various elements such as the number of plants involved, the complexity of the product line, the volume of product and the projected consultation requirements throughout the year. Issue certification and sign agreement Every certifying body has a registered symbol for labels of Halal products. Certificates are issued for each batch of Halal products. 3.3 General export and import requirements Only meat products prepared in CFIA registered establishments shall be exported. Only meat products certified and labeled according to regulations of the importing country shall be exported. Only registered establishments on the list of establishments approved for an importing country can export to that country. Halal export-certified establishments must make sure that their meat products have originated from a source approved by the country of destination. All export shipments of meat products (except those specifically exempted in the Meat Inspection Regulations) shall be accompanied by a "Certificate of Inspection Covering Meat Products", An approved Islamic centre must issue a Halal slaughter certificate for all meat (except pork) and poultry . Only an official veterinarian shall sign certificates for exports of meat products. Standard trade documentation, including bills of lading and various government and embassy of importing country attestations must be present. 3.4 Special requirements by country Many countries have special requirements, which are either in addition to, or differ from, and requirements. These requirements may concern construction, slaughter techniques, processing and transport of meat products, or be in regard to hygiene (wholesomeness). Importing country requirements may change from time to time and it is the responsibility of the exporter to obtain and provide the CFIA with all pertinent information. For more information,  Contact us!