Halal certification process for fisheries products in Maldives

Abstract

Purpose This paper aims to examine existing Halal certification regime in Maldives and address impediments therein that challenge and inhibit the growth of the country’s Halal industry in relation to fisheries products. Design/methodology/approach This is qualitative research based on first-hand experiences of the authors in the Halal certification process in the Maldives. Doctrinal methodology is used in the analysis of primary sources of data, including Maldivian laws and Halal certification regulations to identify issues of practical relevance. This is complemented with content analysis of secondary data sourced from journal articles, books, reports and online databases that were examined in identifying hindrances and loopholes in the Halal certification process. Findings Fish is generally Halal, but processed fisheries products cannot be so deemed when certain additives and enhancers are constituents therein. At the moment, Maldives Halal certification pertains only to fisheries products. Against this backdrop, this research identifies knowledge gap, legal and governance constraints pertaining to capacity as impediments towards the Halal certification of such products in the Maldives. Such concerns hinder the Maldives from tapping the socio-economic benefits of the Halal certification of its fisheries products to the desired level in the development of its Halal industry. Research limitations/implications This is pioneer research with reference to the Maldives. Absence of researches on the subject brings about scantily available secondary data in the area. Moreover, no empirical data were involved in conducting the research. Practical implications As the only products subject of Halal certification process, this research offers an insight into the regulations underpinning Halal certification of fisheries products and related impediments thereto in developing the Maldivian Halal industry generally. Identifying and understanding the impediments to Halal certification process would facilitate their elimination and promote Halal certified fisheries products. Originality/value This research highlights and evaluates the Halal certification regime in the Maldives and provides a starting point for further research thereon. The research contributes towards making robust and standard Halal certification criterion and paves the way forward for developing the Halal industry in the Maldives.

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“…The halal industry has been experiencing rapid growth globally in recent years, which its market is projected to appreciate from 2016 to 2022 by 28% (Muneeza & Mustapha, 2020). The strategies of market segmentation and positioning of the halal industry have shifted to the non-Muslim target market, which created an avenue for the industry to serve both Muslim and non-Muslim consumers (Abdullahi et al, 2020).…”

“…This caused the development of the halal industry to become common in non-Muslim countries. As an example, the HFCE (Halal Food Council of Europe) has certified over 400 European food companies (Muneeza & Mustapha, 2020). According to Visser (2019), the demand for halal products is rising in consumables products, such as food and beverages, cosmetics, and pharmaceuticals in concomitant with the traditional Islamic law that is expected to drive the entire global industry growth (see Figure 1).…”

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