Journal of Nutrition & Food Sciences
Open Access

Halal food certification problems Worldwide

2^nd International Conference and Exhibition on Nutritional Science & Therapy

July 15-17, 2013 Courtyard by Marriott Philadelphia Downtown, USA

Ali Batu

Scientific Tracks Abstracts: J Nutr Food Sci

Abstract :

Halal is an Arabic and islamic word that means permitted or lawful. Halal foods are those allowed under Islamic dietary guidelines. Muslims can not consume unlawful foods. Halal foods have to be healthy and clean. Problems within the Halal distribution system in Turkey, began to emerge in the 1970s. Alcohol was detected in some carbonated beverages and the disclosure of the actual amounts increased consumer suspicions. The other concern was whether there were animal fats in margarine. Since then Halal certification have become more important in Turkey as they have also grown around the world. In the mid-2000s, the emphasis on developing global Halal standards has accelerated. Turkish companies, particularly those exporting products, have seen an increase in the requirement to obtain a Halal food certificate. During this period, the governmental Turkish Standards Institute and other private certifiers have worked on getting Halal food certification right and establish scientific efforts to better monitor food and appropriate jurisprudence boards to decide issues according to Islamic law (Sheriah). There are many NGOs and government agencies that are certifying Halal food around the world. However, their standards are quite different from each other.

Biography :

Ali Batu graduated in Food Science and Technology from Department of Agriculture Faculty, Ege University in Izmir. He did M.Sc. in 1990 entitled ''Production of white hard grape Pekmez added some gelling and blanching agents'' in Ege University in the Food Engineering Department. Then he won a scholarship for Ph.D. from Higher-Education Council of Turkey and was sent to the Postharvest Technology Department of Silsoe College of Cranfield University in England. He has completed his Ph.D. study with the title ''Controlled and modified atmosphere storage of tomatoes'' at the end of 1995. Having completed his Ph.D., he returned to his own University in Turkey then continued to teach and to make some study on Food Science and Technology besides the post-harvest technology as well.