ASSALAAMU ALAIKUM WA RAHMATULLAH Alhamdulillah was-salatu was-salaamu 'ala rasoolillah. All thanks and praise is to ALLAH, Subhanahu wa ta'ala, and we ask that HIS blessings and peace be upon HIS Messenger, Muhammad, salla ALLAHu alaihi wa sallam.
2011 proved that the halal industry is not in its infancy any more, when one of the major bank corporations, HSBC put the statement in its advertisements at the airports, stating "halal trade is worth 3 trillion dollars globally". It is not an empty slogan to get attention. Every major food manufacturer in the world produces halal products; be it for export, for domestic consumption; for humanitarian rations; for the military; for school and university cafeterias and even for the airlines. The word halal was also very visible in the media, sometimes in an Islamophobic connotation but mostly in a positive reporting manner.
The IFANCA name appeared almost every week in the print and soft media. We also saw many conferences, expos, forums and workshops throughout the world addressing the halal stakeholders. Controversies erupted and biases came to the surface in many countries in the name of religion or animal welfare. None the less, the word "halal" spread. The year 2011 was also a year of expansion for IFANCA both in staff and number of certified companies and products. For three decades IFANCA has been the leader in halal education and technology. This year our leadership has taken us to new heights. Over the years we have had the opportunity to work closely with small businesses, large businesses, governmental organizations, animal rights groups, educational institutions and the list goes on and on. This year we have noted a growth in the depth and breadth of our work. This can be linked to the growth in the global economy and the increased reliance of this economy on the global Halal Consumer.
These trends are projected to continue into 2012 with opportunities in every walk of life; halal foods, halal meat; halal pharmaceuticals; halal cosmetics; halal vaccines; halal nutritional supplements; halal processing aids; halal packaging materials; halal dinnerware and halal financing. The businesses, even in the worst economy will try to match and meet the requirements of halal life style. We look forward to working in the global environment to meet the needs of industry, retailers, consumers, government and educators. We hope to accomplish this while continuing to build IFANCA into a world class organization.
With the recent North American focus on Health and Wellness, families have been proactive in seeking out healthy snacking alternatives. One snack that meets the desire of the human palate and the need for healthy snacking is the pistachio. Pistachios are not only delicious, but they are also packed with antioxidants, phytosterols, and natural polyphenols. Each of these substances plays a important role in heart disease and cancer prevention (Penn State study published in American Journal of Clinical Nutrition, Sept. 2008). They are also the lowest calorie, lowest fat among the high fiber nuts, making them an excellent snack choice.
IFANCA certifies the "Wonderful Pistachios" produced by Paramount Farms. When asked why they sought halal certification, Marc Seguin, Director of Marketing, Paramount Farms said "Wonderful Pistachios are a perfectly delicious, all-natural snack; and we wanted to make sure that they were available to all consumers seeking all natural good for their snacks, including those with Halal dietary requirements". These Pistachios are grown in California and are an excellent source of vitamin B6, copper and manganese; and each serving contains 10% or more of the daily value of dietary fiber, protein, thiamin and phosphorus.
Recipe from the Paramount Farms Kitchen
Pistachio crusted salmon with green bean sauté Serves 4
Tom Coleman, who grows pistachios in Fresno and Madera counties, says he never gets tired of eating the nuts. This colorful, nutritious dish is a winner at his house.
3 tbsp. olive oil, divided 1 clove garlic, chopped 1 small red onion, chopped 1 red bell pepper, seeded and chopped 1 mild green chili, seeded and finely chopped ½ lb. mixed fresh green and yellow wax beans, cut into 1-inch pieces Salt and pepper, to taste 3 tbsp. finely chopped fresh parsley 4 (6-oz.) salmon fillets, rinsed and patted dry 1 lemon
In a large sauté pan, heat 2 tbsp. of the olive oil. Add garlic, onion, bell pepper, chili and ½ cup of the pistachios. Reduce heat to low and cook until crisp tender. Meanwhile, cook beans in boiling water for 3 to 4 minutes; drain and add to sauté mixture. Adjust seasoning with salt and pepper. Stir in parsley. Brush each side of salmon fillets with olive oil. Press in remaining pistachios on each side of the fillets. In a large skillet, heat remaining olive oil. On medium heat, cook salmon 4 minutes on each side or until fillets flake easily with fork. Serve salmon on a bed of the green bean sauté with a squeeze of lemon.
This recipe was provided courtesy of Paramount Farms, the world's largest grower and processor of pistachios and almonds. Paramount Farms' pistachios can be found in the produce department of grocery stores nationwide under the Wonderful, Everybody's Nuts! and Sunkist brand names. For more recipes, visit Sunkist.
Most of us know which foods are healthy to eat but are often overwhelmed on how to easily include them in our daily lives. The Halal and Nutrition Workshop Series sponsored by IFANCA is a fun, interactive class where you can learn how to understand nutritional information, as well as learn how to make healthy food choices.
In this one-hour, hands-on workshop, you will learn how to read nutrition labels, decode mystery ingredients and much, much more, all while remaining comfortably seated!
The learning won't stop there: learn how to include your new knowledge in your diet by watching a live recipe demonstration by Yvonne Maffei from My Halal Kitchen. For more information email email@example.com or call +1.847.993.0034.
On-Campus Hospitality covered an article on halal meals on University of Chicago campuses. The article explained halal referencing to IFANCA's free online information. To read complete article, see On-Campus Hospitality's November 2011 issue here.