Derleme
BibTex RIS Kaynak Göster

Critical Approach to Halal Food Certification System in Singapore

Yıl 2021, Cilt: 3 Sayı: 1, 1 - 16, 30.06.2021

Öz

For the last few decades, global halal industry projections have demonstrated a highly increasing demand for halal products, in case of either halal food or halal services. Among Muslim and even non-Muslim consumers, halal products have been esteemed as a healthy, high quality, reliable and hygienic choice. A great number of local and regional institutions and organizations have been actively engaged in the global halal sector. However, a few institutions have been recognized by each other, in other words, accredited. Researchers have pointed out the need for unique standardized and accredited halal institution, organization or implementation, worldwide. Despite of its relatively small geographical area, Singapore have launched a globally recognized halal certificate subsequently after Malaysia since late 1970’s. Singapore has many implementations regarding halal lifestyle serving the halal accreditation and standardization of the global halal sector. As far as concerned, those implementations can be stated as zoning strategies, halal trustmarks and brand management, integration of halal standardization with both state institutions and Islamic law provisions, and last but not the least, digital infrastructure technologies. Therefore, the aim of this study is to analyse the halal certification system of Singapore critically through the perspective of halal lifestyle.

Kaynakça

  • Ab Talib, M. S., Lim, R. ve Zhengyi, V. K. (2014). Qualitative Research on Critical Issues in Halal Logistics. Journal of Emerging Economies and Islamic Research, 1(2), 1-20.
  • Abu-Hussin, M. F., ve ark (2017). Halal purchase intention among the Singaporean Muslim minority. Journal of Food Products Marketing, 23(7), 769-782.
  • Ashfag, M. (2019). Global Halal Industry: An overview of current developments and future perspectives. Sector Report Halal.
  • Coombe, R. J., (1998). The cultural life of intellectual properties: Authorship, appropriation, and the law. Duke University Press. El-Bassiouny, N. (2018) Images of Halal: A Traveler's Perspective on the Halal Market in Germany and Singapore. Global Perspectives on Religious Tourism and Pilgrimage, 142-158.
  • Fischer, J. (2012). Branding halal: A photographic essay on global Muslim markets. Anthropology Today 28(4),18-21.
  • Fischer, J. (2019). Looking for religious logos in Singapore. Journal of Management, Spirituality & Religion 16(1), 132-153.
  • GİMDES, (2021). http://www.gimdes.org, Erişim Tarihi: 21.01.2021.
  • GİMDES, (2021). http://www.gimdes.org/kurumsal-2/gimdesi-akredite-eden-kurumlar, Erişim Tarihi: 21.01.2021.
  • Gündüz, M. Ö., Gültekin, F. ve Kürtül, İ. (2020). OIC/SMIIC Standartları Çerçevesinde Helal Gıda Üretimi ve Helal Belgelendirme Süreçleri. Journal of Halal Life Style, 2(1), 36-43. HAK, (2021). https://www.hak.gov.tr/kurumsal/hakkimizda, Erişim Tarihi, 21.01.2021.
  • Henderson, J. C., (2004). Food as a tourism resource: A view from Singapore. Tourism Recreation Research 29(3), 69-74.
  • Henderson, J. C., (2016). "Halal food, certification and halal tourism: Insights from Malaysia and Singapore." Tourism Management Perspectives, 19, 160-164.
  • Latif, I. A., Mohamed, Z., Sharifuddin, J., Abdullah, A. M., & Ismail, M. M. (2014). A comparative analysis of global halal certification requirements. Journal of Food Products Marketing, 20(sup1), 85-101.
  • Liow, J. C. Y., & Liow, J. C. (2009). Piety and politics: Islamism in contemporary Malaysia. OUP USA.
  • Mohamad, A. A., Ahmad S. B., ve Aminuddin R. (2015). Halal industry in Singapore: A case study of nutraceutical products. Sains Humanika, 4(2), 35-40.
  • MUIS, (2021a). http://www.muis.gov.sg, Erişim Tarihi: 21.01.2021.
  • MUIS, (2021b). https://eservices.muis.gov.sg/ifaq/apps/fcd_faqmain.aspx#FAQ_155821, Erişim Tarihi: 21.01.2021.
  • MUIS, (2021c), https://www.muis.gov.sg/-/media/Files/Halal/Documents/Revised-HCC-FPA-Scheme-Final.pdf. Erişim Tarihi: 21.01.2021.
  • MUIS, (2021d), https://www.muis.gov.sg/Halal/Halal-Certification/Scheme-Types-Eligibility-Criteria-HCC, Erişim Tarihi: 21.01.2021.
  • MUIS, (2021e), https://www.muis.gov.sg/officeofthemufti/Fatwa/Malay-Ethanol, Erişim Tarihi: 21.01.2021.
  • Noordin, N., ve ark. (2009)Value chain of Halal certification system: A case of the Malaysia Halal industry. European and Mediterranean conference on information systems. No. 2008. Othman, B., Sharifudin S., ve Arsiah B.(2016). The potential of ASEAN in halal certification implementation: a review. Pertanika J Soc Sci Hum 24(1), 1-24.
  • SHD, (2021), https://www.singaporehalaldirectory.com, Erişim Tarihi: 21.01.2021.
  • SMIIC, (2021). https://www.smiic.org/en. Erişim tarihi, 21.01.2021.
  • Suratty, D.H. (2012/2013). Helal Belgelendirme Stratejik Birimi, (MUIS), Singapur Helal Rehberi, Yayıncı Marshall Cavendish Business Information Pte. Ltd. Singapur, 12.
  • Tieman, M. (2015). Halal clusters. Journal of Islamic Marketing.
  • Vlanderen. (2014), The Halal Food Sector in Singapore, Flanders Investment & Trade Market Survey, p 1-13.
  • WHC, (2021). http://www.worldhalalcouncil.com/members, Erişim Tarihi: 21.01.2021.
  • Şimşek, M. (2013). Helal Belgelendirme ve SMİİC standardı. İslam Hukuku Araştırmaları Dergisi. 22, 19-44.

Singapur’daki Helâl Gıda Sertifikasyonuna Kritik Yaklaşım

Yıl 2021, Cilt: 3 Sayı: 1, 1 - 16, 30.06.2021

Öz

Dünya genelinde yapılan araştırmalarda gerek gıda gerekse hizmet sektörlerinde helal ürünlere talep artışı gözlemlenmektedir. Helal ürünler sadece Müslümanlar tarafından değil diğer kitleler tarafından da daha sağlıklı, daha kaliteli, daha güvenilir ve daha hijyenik bulunarak gittikçe artan bir oranda talep edilmektedir. Global helal sektöründe yerel ve bölgesel yüzlerce kurum ve kuruluş olmasına rağmen çeşitli akreditasyon kurumları bünyesindeki akredite kurum sayısı onlu rakamlarla ifade edilmektedir. Dünya genelinde kabul gören bir helal standardizasyon ve akreditasyon kurum, kuruluş ya da uygulamasına ihtiyaç olduğu değerlendirilmektedir. Helal sektöründe Singapur, coğrafi yüz ölçümü küçük bir ülke olmakla beraber Malezya’nın ardından helal sertifikasını uygulamaya ilk koyan ülke olarak global faaliyetler yürütmektedir. Singapur, Müslüman nüfusu yoğun olan ve helal sertifikasyonuna önem veren Malezya ve Endonezya gibi ülkelerin sınır komşusudur. Ayrıca turistik geziler ve ticari faaliyetler dolayısıyla hem Güneydoğu Asya ülkeleriyle, hem Ortadoğu ve Avrupa ülkeleriyle temas halindedir. Bu çalışmada Singapur’da helal sektörü kapsamında uygulanan bölgelendirme stratejileri, helal güven işaretleri ve marka yönetimi, devlet kurumları ve İslam hukuku hükümleriyle entegre standardizasyon anlayışı, dijital altyapı teknolojileri ele alınarak helal yaşam nazarında sektörün ihtiyaçları doğrultusunda değerlendirilmesi amaçlanmaktadır.

Kaynakça

  • Ab Talib, M. S., Lim, R. ve Zhengyi, V. K. (2014). Qualitative Research on Critical Issues in Halal Logistics. Journal of Emerging Economies and Islamic Research, 1(2), 1-20.
  • Abu-Hussin, M. F., ve ark (2017). Halal purchase intention among the Singaporean Muslim minority. Journal of Food Products Marketing, 23(7), 769-782.
  • Ashfag, M. (2019). Global Halal Industry: An overview of current developments and future perspectives. Sector Report Halal.
  • Coombe, R. J., (1998). The cultural life of intellectual properties: Authorship, appropriation, and the law. Duke University Press. El-Bassiouny, N. (2018) Images of Halal: A Traveler's Perspective on the Halal Market in Germany and Singapore. Global Perspectives on Religious Tourism and Pilgrimage, 142-158.
  • Fischer, J. (2012). Branding halal: A photographic essay on global Muslim markets. Anthropology Today 28(4),18-21.
  • Fischer, J. (2019). Looking for religious logos in Singapore. Journal of Management, Spirituality & Religion 16(1), 132-153.
  • GİMDES, (2021). http://www.gimdes.org, Erişim Tarihi: 21.01.2021.
  • GİMDES, (2021). http://www.gimdes.org/kurumsal-2/gimdesi-akredite-eden-kurumlar, Erişim Tarihi: 21.01.2021.
  • Gündüz, M. Ö., Gültekin, F. ve Kürtül, İ. (2020). OIC/SMIIC Standartları Çerçevesinde Helal Gıda Üretimi ve Helal Belgelendirme Süreçleri. Journal of Halal Life Style, 2(1), 36-43. HAK, (2021). https://www.hak.gov.tr/kurumsal/hakkimizda, Erişim Tarihi, 21.01.2021.
  • Henderson, J. C., (2004). Food as a tourism resource: A view from Singapore. Tourism Recreation Research 29(3), 69-74.
  • Henderson, J. C., (2016). "Halal food, certification and halal tourism: Insights from Malaysia and Singapore." Tourism Management Perspectives, 19, 160-164.
  • Latif, I. A., Mohamed, Z., Sharifuddin, J., Abdullah, A. M., & Ismail, M. M. (2014). A comparative analysis of global halal certification requirements. Journal of Food Products Marketing, 20(sup1), 85-101.
  • Liow, J. C. Y., & Liow, J. C. (2009). Piety and politics: Islamism in contemporary Malaysia. OUP USA.
  • Mohamad, A. A., Ahmad S. B., ve Aminuddin R. (2015). Halal industry in Singapore: A case study of nutraceutical products. Sains Humanika, 4(2), 35-40.
  • MUIS, (2021a). http://www.muis.gov.sg, Erişim Tarihi: 21.01.2021.
  • MUIS, (2021b). https://eservices.muis.gov.sg/ifaq/apps/fcd_faqmain.aspx#FAQ_155821, Erişim Tarihi: 21.01.2021.
  • MUIS, (2021c), https://www.muis.gov.sg/-/media/Files/Halal/Documents/Revised-HCC-FPA-Scheme-Final.pdf. Erişim Tarihi: 21.01.2021.
  • MUIS, (2021d), https://www.muis.gov.sg/Halal/Halal-Certification/Scheme-Types-Eligibility-Criteria-HCC, Erişim Tarihi: 21.01.2021.
  • MUIS, (2021e), https://www.muis.gov.sg/officeofthemufti/Fatwa/Malay-Ethanol, Erişim Tarihi: 21.01.2021.
  • Noordin, N., ve ark. (2009)Value chain of Halal certification system: A case of the Malaysia Halal industry. European and Mediterranean conference on information systems. No. 2008. Othman, B., Sharifudin S., ve Arsiah B.(2016). The potential of ASEAN in halal certification implementation: a review. Pertanika J Soc Sci Hum 24(1), 1-24.
  • SHD, (2021), https://www.singaporehalaldirectory.com, Erişim Tarihi: 21.01.2021.
  • SMIIC, (2021). https://www.smiic.org/en. Erişim tarihi, 21.01.2021.
  • Suratty, D.H. (2012/2013). Helal Belgelendirme Stratejik Birimi, (MUIS), Singapur Helal Rehberi, Yayıncı Marshall Cavendish Business Information Pte. Ltd. Singapur, 12.
  • Tieman, M. (2015). Halal clusters. Journal of Islamic Marketing.
  • Vlanderen. (2014), The Halal Food Sector in Singapore, Flanders Investment & Trade Market Survey, p 1-13.
  • WHC, (2021). http://www.worldhalalcouncil.com/members, Erişim Tarihi: 21.01.2021.
  • Şimşek, M. (2013). Helal Belgelendirme ve SMİİC standardı. İslam Hukuku Araştırmaları Dergisi. 22, 19-44.
Toplam 27 adet kaynakça vardır.

Ayrıntılar

Birincil Dil Türkçe
Konular Beslenme ve Diyetetik
Bölüm Gıda Bilimleri / Food Science
Yazarlar

H. Saadiye Eryılmaz 0000-0001-6099-5263

Yayımlanma Tarihi 30 Haziran 2021
Kabul Tarihi 25 Nisan 2021
Yayımlandığı Sayı Yıl 2021 Cilt: 3 Sayı: 1

Kaynak Göster

APA Eryılmaz, H. S. (2021). Singapur’daki Helâl Gıda Sertifikasyonuna Kritik Yaklaşım. Academic Platform Journal of Halal Lifestyle, 3(1), 1-16.

26650 26648      26647      26649         26642    

26651       266522528025281    25282


25283      25284     25288      25286       25287


Akademik Platform Helal Yaşam Dergisi