Volume 6, Issue 6, December 2017, Pages: 169-173
Received: Oct. 19, 2017;
Accepted: Nov. 7, 2017;
Published: Dec. 1, 2017
Views 1376 Downloads 62
Khaldoun Shatnawi, Department of Assur Quality Academy and Training, Assure Quality Limited, Christchurch, New Zealand
Ethar Al-Essa, Department of Civil and Natural Resources Engineering, University of Canterbury, Christchurch, New Zealand
New Zealand is from the largest exporter of lamb and beef in the world, and accounting for around 47% of the world’s trade in lamb. The New Zealand meat sector has always been a principal driver of the New Zealand economy system, generating approximately $7.5 billion annually in export earnings. The Halal meat grade is playing an increasing role in meat production and market in New Zealand and worldwide. Standardization halal meat production with government oversight is very important for development of meat export sector. This paper will highlight in the development of the standard and regulation in New Zealand halal meat industry. Methodologically, the paper will analyse the investment that formed through meat industry and New Zealand government to approach a modern legislations and rules to regulate the Halal meat production. The findings from this paper showed that, New Zealand has developed fundamental standards for Halal meat production and this drove New Zealand to be a key country to exports Halal certified meat.
Establish Halal Market Access, New Zealand an Example, Social Sciences.
Vol. 6, No. 6,
2017, pp. 169-173.
Ali Batu, Joe M. Regenstein, (2014). Halal food certification challenges and their implications for muslim societies worldwide international periodical for the languages, literature and history of turkish or turkic volume 9/11 fall, p. 111-130, ankara-turkey.
Ministry of Primary Industry (MPI) (2010) Approved Halal premises are under the animal products (Overseas Market Access Requirements for Halal Assurances) Notice 2010, and subsequent amendments.
Ministry of Primary Industry (MPI), (2013). Animal products (overseas market access requirements for Halal assurances) Notice 2013. New Zealand: The New Zealand Government Retrieved from.
Derek R, (2006). No news is good news A history of New Zealand’s Meat Hygiene Service pp 71-72.
Abdullah, A., Zubairi, S. I. and Ghani, M. A. Halal Food: Scenario and Current Status in Malaysia, 10th ASEAN Food Conference (2007), KLCC, Malaysia, 21st - 23rd August.
Golnaz, R., Zainalabidin, M., Mad Nasir, S. and Eddie Chiew, F. C. (2010). Non-Muslims’ awareness of Halal principles and related food products in Malaysia International Food Research Journal 17: 667-674.
John, L., Tim R. Meat industry Association, New Zealand, Annual report (2016).
John, L., Tim R. Meat industry Association, New Zealand, Annual report (2015).
Omar, E. N., Jaafar, H. S., & Osman, M. R. (2013). Halalan toyyiban supply chain of the food industry. Journal of Emerging Economies and Islamic Research (JEEIR), 1(3).
Lever, J., & Miele, M. (2012). The growth of Halal meat markets in Europe: An exploration of the supply side theory of religion. Journal of Rural Studies, 28(4), 528-537.
FAO. (1997). General guidelines for use of the term Halal.
Spiegel, M. V. D., Fels-Klerx, H. J. V. D., Sterrenburg, P., Ruth, S. M. V., Scholtens-Toma, I. M. J., and Kok, E. J. (2012). Halal assurance in food supply chains: Verification of Halal certificates using audits and laboratory analysis. Trends in Food Science & Technology, 27(2), 109-119.
Groser, T., & Wilkinson, K. (2010). Government signs new Halal meat arrangement with Malaysia.
Zakiah Samori, Amal Hayati Ishak, and Nurul Himmah Kassan, (2014), Understanding the Development of Halal Food Standard: Suggestion for Future Research. International Journal of Social Science and Humanity, Vol. 4, No. 6.
John, L., Tim R. (2014), Meat industry Association, New Zealand, Annual report.
Blackmore DK, Newhook JC. (1982) Electroencephalographic Studies of Stunning and Slaughter of Sheep and Calves. 3. The Duration of Insensibility Induced by Electrical Stunning in Sheep and Calves. Meat Science 7, 19-28.
Blackmore DK, Newhook JC, Grandin T. (1983) Time of Onset of Insensibility in 4-Week-Old to 6-Week-Old Calves During Slaughter. Meat Science 9, 145-9.
Blackmore DK. Petersen, G. V. (1981) Stunning and slaughter of sheep and calves in New Zealand. Journal of New Zealand Veterinary 29: 6.
Blackmore DK, Delany MW. (1988) Slaughter of Stock, A practical Review and Guide, Veterinary Continuing Education Massey University, Palmerston North.
Fuseini A, Knowles TG, Hadley PJ, Wotton SB. (2016) Halal stunning and slaughter: Criteria for the assessment of dead animals. Meat Science.
Khalid, R, Toby, G. Knowles, Steve, and B. Wotton. (2015). A comparison of blood loss during the Halal slaughter of lambs following Traditional Religious Slaughter without stunning, Electric Head-Only Stunning and Post-Cut Electric Head-Only Stunning. Meat Science 110, 15-23.
Commercial Slaughter (2016), Code of welfare. Issued under the animal welfare act 1999. New Zealand Government ministry of primary industry.
Liody. K (2012) New Zealand government oversight of halal certification of animal products exported from New Zealand. Auckland University Asia Dialogue.
New Zealand Qualifications Authority (NZQA). (2015) Demonstrate knowledge of Shariah in the production and certification of Halal food and food products unit stander of 25926 version 3.
New Zealand Qualifications Authority (NZQA), (2015) Demonstrate knowledge of Halal slaughter requirements in a meat processing operation, unit stander 21623, version 5.
New Zealand Qualifications Authority (NZQA), (2015) Produce Halal meat in a meat processing operation 25927 version 3.
New Zealand Qualifications Authority (NZQA), (2014) Apply safe work practices in the workplace unit stander 17593, version 4.
New Zealand Qualifications Authority (NZQA), (2017) Demonstrate knowledge of workplace health and safety requirements unit stander 497, version 9.
New Zealand Qualifications Authority (NZQA), (2015) Demonstrate knowledge of the Animal Welfare Act in relation to the meat processing industry. unit stander 20644 version 3.
Awal Fuseini, A, Toby, G. Knowles, A, Phil J. Hadley B, Steve B. Wotton (2016). a Review Halal stunning and slaughter: Criteria for the assessment of dead animals. Meat Science 119, 132-137.