식품류별 할랄인증적합성의 차이와 시사점

Differences of Halal Certificate Obtainability among Food Groups and Its Implications

Given the situation that the diversification of exports is more urgent than ever, the halal market now draws attention as a very important alternative. There is no doubt that halal certification is the first step to enter the halal market. To take this step, we need to make an environment for the local food industry to have a halal friendly system. This research is an outcome of an RDA (write out the meaning of the acronym the first time it is used) sponsored research project titled “Developing Halalization and Export Strategies for Small Sized Agricultural Products Businesses.” Under the research project, samples of a food group are evaluated to find non-conformities with halal requirements. All samples’ nonconformities are analyzed into categories. Categorization helps us to see a food group’s conformities as categorized types. Then we can come up with a standard manual which could be commonly applied to the whole group. Under the research project, a non-conformities evaluation project was conducted to the rice cake producer group in the first year and an identical project was done to a soy sauce group. The research result shows a very distinguished difference between the two food groups’ non-conformity patterns. The reason for such a difference is that each food group produces a product using different ingredients in different manufacturing processes. The discovery of the different non-conformity patterns justifies the establishment of standard HAS (Halal Assurance System) for a food group. A food group’s common HAS can accelerate halal certification.