T he waning demand for meat within the US has raised alarms about the future of the industry and thousands of jobs associated with it. However, US beef exports to the Middle East region alone gained 36%, and were valued at $355 million in 2011. In February 2012, the latest month for which data is available, exports to the region increased 13 percent in volume and 19 percent in value i.e. by $53.3 million. Nonetheless, the USDA is also anticipating that US beef exports could fall by 3 percent in 2012 due to lower calf births. This could give competitors for a share of the Middle Eastern market an easy-in. The USDA predicts that Indian exports will increase by 25% in 2012.
As outlined in the IFANCA 2012 study ‘Halal Boosts US Economy & Exports’, it is clear that halal certification will not only save the threatened jobs but will add to them. The growing demand from the Muslim world for quality halal products presents the US meat industry with an opportunity as well as a challenge. The Middle East region is going to become even more important in the future since it imports between 80-90 percent of its food requirements. Fresh meats continue to be undersupplied in the Middle East as well as in other Muslim countries like Malaysia and Indonesia.
Unlike some of its emerging competitors, the US has higher food safety and hygiene standards. It can capitalize on these strengths by combining them with a reliable halal certification system.
Many livestock rich countries from South Asia and Latin America have their eyes set on this market and are expected to be tough competition to US producers. India is already set to become the world’s largest beef exporter and its major target regions are the Middle East and North Africa. Indian exports to the region are expected to see a 25% increase in 2012. Argentina and Uruguay are also planning to fill the supply gap and their exports are expected to increase by 10 percent.
According to the National Chicken Council there are about sixty five plants with halal capability out of more than three hundred in the US. Translated into jobs this means that there are around sixty three thousand directly affected and about forty two thousand indirectly affected jobs in the halal broiler chicken sector alone. Similarly, hundreds of thousands of jobs are associated with the beef, lamb, and goat industry in the US. The interests of these workers are associated not only with exports but also the domestic American Muslim consumer market.
In order to strengthen its position as the largest exporter of beef, the US will need to re-focus its strategy. Combining its high quality standards with credible halal certification would ensure that it maintains an edge over other emerging agricultural giants.
J une 04 -05, 2012, Lahore, Pakistan - IFANCA together with the Halal Research Council, National Institute of Food Science and Technology (NIFSAT), Pakistan Society of Food Scientists and Technologists (PSFST) and Lahore Meat Company will be co-hosting a two day training workshop on Halal Food Management in Lahore, Pakistan. Professor Dr. Javaid A. Awan, IFANCA Country Representative and Dr. Mian N. Riaz, Director, Food Protein R&D Center at Texas A&M University, will be participating as speakers.
The key goal of this Training Workshop on Halal Food Management is to highlight the potential for halal exports and the international halal market, the importance of consuming halal food, and to develop an awareness of halal among consumers.
“Pakistan, being a Muslim-majority nation, halal is generally a known commodity. However, when it comes to halal as a business proposition, there is an acute lack of awareness. Manufacturers who want to learn about the different halal standards various export markets have will want to attend this workshop,” said Dr. Awan. “Similarly, entrepreneurs who want to enter the food industry, will have the opportunity to hear why halal certification is integral to the processed foods industry.”
The topics to be covered are Shariah issues in halal foods, halal and Tayyab in Islam, halal meat production and export, status of food in the Islamic holy scriptures, needs in halal foods and non-food products, benefits of halal certification and its value to the food industries, halal export potential for Pakistan, hidden ingredients in halal food and the need for halal awareness education. For details, visit: www.halalrc.org
June 20 – 24, 2012: New York University, NYC will be hosting a conference titled ‘Global Gateways and Local Connections: Cities, Agriculture, and the Future of Food Systems’, from June 20, 2012 – June 24th, 2012. Dr. Muhammad M. Chaudry, President, IFANCA will address the ethical debates that surround halal slaughter on a panel titled, ‘"The Ethics of Religious Slaughter: Historical, Scientific, and Religious Perspectives on Kosher and Halal Slaughter”.
“Islamic slaughter practices involve making a swift, deep incision with a sharp knife on the neck, cutting the jugular veins and carotid arteries of both sides together with the trachea and esophagus but leaving the spinal cord intact, resulting in the thorough removal of blood from the carcass,” says Dr. Chaudry.
In a multi-disciplinary approach to enhance an understanding of the issue, other panelists will include food historian Roger Horowitz, who will discuss efforts to ban traditional Jewish slaughter in the U.S.; food scientist Joe Regenstein will explore the scientific analysis of kosher slaughter and religious studies professor Aaron Gross, who in his paper, "The Postville Slaughter Scandals and the Question of 'Religious Slaughter,'" examined the controversies regarding slaughtering practices at the AgriProcessors meatpacking plant. He will speak to the broader intertwining of religion with Americans’ views on what constitutes ethical and humane animal slaughter.
Register at http://steinhardt.nyu.edu/conference/food_studies
June 25-28, 2012 - As part of the four-day-long IFT Annual Meeting and Food Expo, Las Vegas,
Dr. Chaudry, President, IFANCA, Dr. Salam A. Ibrahim, Research Professor of Food Sciences, North Carolina A & T State University, Dr. Angela M. Fraser, associate Professor/Food Safety Education Specialist at Clemson University and Dr. Mian Riaz, Director, Food Protein R&D Center at Texas A&M University will speak on a panel about how companies could address the needs of consumers who observe religious halal and kosher dietary laws in the Islamic and Jewish faiths, respectively. Food Scientist, Dr. Joe M. Regenstein is the keynote speaker.
The presentations will cover challenges facing the food industry with regard to meeting the demand for such products in multinational global markets. “Besides business possibilities in the export market, audiences will also learn that there is a vibrant minority American Muslim or European Muslim community, as the case may be, that need halal products. These are lucrative yet ‘barely tapped’ markets,” said Dr. Ibrahim.
Dr. Chaudry will present why there is a need to certify products as halal and procedures for getting halal certification. Dr. Riaz will specifically discuss halal supplements. “The Islamic and Jewish traditions both permit the consumption of religiously questionable ingredients as a medicine for life-threatening diseases where no other cure is available. However, consumers may not want to knowingly consume multivitamins and other supplements that have ingredients that are doubtful, according to the rules of their faith. For instance, halal consumers hesitate when it comes to gelatin capsules,” said Dr. Riaz. “That is one of the reasons halal certification, especially in the pharmaceutical industry, is so important.”
IFANCA staff will also be at booth #225 to answer questions about halal certification. The session is under the Public Policy, Food Laws & Regulations and Product Development & Ingredient Innovations.
April 25, 2012 - In its fourth year now, Drew University, New Jersey hosted its annual Kosher-Halal Cook off at the Seminary Hall Atrium.The brainchild of Professor Jonathan Golden, the event is intended to be an ice-breaker between Jewish and Muslim students on campus. It was organized by the PeaceBuilders, a group of students who work with the Drew University’s Center on Religion Culture and Conflict to help run educational programs and service-learning projects intended to bridge religious and cultural divides here and abroad.
As many as 75 students attended the Cook-Off, with a third each representing Muslims, Jews and Christians. The teams all had the same 45 minutes to prepare the meal as well as the same ingredients: chicken, tomatoes, green beans, onions, almond slices, cous cous. The secret winning ingredient was cranberries. Hilel, the Jewish Student organization, was the team that won.
“It’s one of my goals to have this cook-off be replicated on campuses across America. Some universities and schools, more than others, can really benefit by making an effort to bring diverse students together,” said Professor Golden.
To be a community partner or judge for next year’s Kosher-Halal Cook-Off, or to learn how to replicate the event on your campus, contact JGolden@drew.edu.
|Company name||Product Type||Marketing Method|
|BSA Food Ingredients s.e.c. / l.p, Canada||Seasonings||Industry|
|Dancheng Boxin Biology and Technology Co., Ltd, China||Dairy Products||Industry|
|Dragon Garden Limited, China||Processed Fruits||Industry|
|Guangzhou Jialishi Food Technology Co., Ltd, China||Food Ingredients||Industry|
|Jiangsu Jianjia Pharmaceutical Industry Co., Ltd, China||Food Ingredients||Industry|
|Kerry Flavours France SAS, France||Flavors||Industry|
|Kerry Ingredients UK Ltd, UK||Food Ingredients||Industry|
|Nimbus International, Pakistan||Amino Acids||Industry|
|Pharmavite LLC, USA||Nutritional Supplements||Retail|
|San Joaquin Valley Concentrates, USA||Botanical Extracts||Industry|
|Shenyang Hongmei Foods Limited.Ltd.Co, China||Food Ingredients||Food Service|
|Sucromiles S.A, Columbia||Amino Acids||Industry|
|SunOpta Grains and Foods Inc, USA||Food Products||Industry|
|Technology Crops International, Canada||Nutritional Supplements||Food Service|
|Thomson Biotech (Xiamen) PTE Ltd, China||Food Ingredients||Industry|
The California Raisin Marketing Board’s (CRMB) fifth-annual America’s Best Raisin Bread Contest is now open, and all industry professionals and student bakers are encouraged to enter their most mouthwatering masterpieces in one or all of the three categories of this competition: Artisan, Commercial and Breakfast.
Entries are accepted through July 15, 2012. Contest application, rules and additional details are available at www.loveyourraisins.com. The contest features two divisions, professional and student.