A Critical Evaluation of Halal Food and Halal Tourism Sectors

Yıl 2021, Cilt: 7 Sayı: 1, 100 - 119, 19.03.2021

Harun Şencal

https://doi.org/10.25272/ijisef.883762

Cited By: 1

Öz

This article aims to make a critical evaluation of the concept of "halal food certificate", which is the basic instrument of the halal food sector, and ontological analysis of the halal tourism sector from an Islamic perspective. In the first part of this study, through a conceptual analysis of halal food rather than its practical aspects, it is discussed how the use of the concept of "halal" for food can lead to commodification. In addition, the consequences of standardization that will be created through certificates in the capitalist market system are discussed. In the second part of the study, it is argued that the halal tourism sector, as another halal sector, consists of Islamizing the tourism sector, which is currently operating in the capitalist system, through filtering out the elements that are not compatible with Islam, rather than presenting an alternative experience in terms of reasons and consequences. If we analyze the concept of tourism from an ontological point of view, we can claim that this concept owes its emergence to the capitalist system. For this reason, we can argue that any attempt to Islamize the concept of tourism actually serves the capitalist system to function more inclusively. As analyzed in this article, seeing the "halalization" process of concepts such as tourism as the ultimate goal will be insufficient to build a society based on Islamic principles. Instead, it should be seen that these attempts are a superficial solution allowed by the current system, and an effort should be made to establish relationships and institutions built on Islamic principles.

Anahtar Kelimeler

Halal Food, Certificate, Halal Tourism, Commodification, Islamic Economics

Helal Gıda ve Helal Turizm Sektörlerinin Eleştirel Bir Değerlendirmesi

Öz

Bu makalenin amacı, helal gıda sektörünün temel enstrümanı olan “helal gıda sertifikası” kavramının eleştirel bir değerlendirmesini ve helal turizm sektörünün İslami açıdan ontolojik bir analizini yapmaktır. Bu çalışmanın ilk kısmında helal gıdanın pratiğe bakan yönlerinden ziyade kavramsal bir analizi yapılarak “helal” kavramının gıda için kullanılmaya başlamasının nasıl bir metalaşmaya yol açabileceği ele alınacaktır. Ayrıca, kapitalist piyasa sistemi içerisinde sertifikalar aracılığıyla oluşturulacak bir standartlaşmanın nasıl sonuçlar doğurabileceğine değinilecektir. Çalışmanın ikinci kısmında ise diğer bir helal sektör olan helal turizm sektörü analiz edilerek -sebep ve sonuçları itibariyle- alternatif bir tecrübe sunmaktan ziyade, hali hazırda kapitalist sistem içerisinde faaliyet gösteren turizm sektörünün İslamileştirilerek İslam’a uygun olmayan öğelerinin çıkartılmasından ibaret olduğu savunulacaktır. Eğer turizm kavramını ontolojik açıdan analiz edecek olursak, bu kavramın ortaya çıkışını kapitalist sisteme borçlu olduğunu iddia edebiliriz. Bu sebeple, turizm kavramına dair her türlü İslamileştirme girişimi aslında kapitalist sistemin daha kapsayıcı şekilde işlemesine yaradığını öne sürebiliriz. Bu makalede analiz edildiği üzere, turizm gibi kavramları “helalleştirme” sürecini nihai hedef olarak görmek İslami prensipler üzerine kurulu bir toplum inşa etmekte yetersiz kalacaktır. Bunun yerine, bu girişimlerin mevcut sistem tarafından izin verilen yüzeysel bir çözüm olduğunun görülmesi ve İslami prensiplere göre inşa edilen ilişkiler ve kurumlar oluşturulmasına gayret edilmelidir.

Anahtar Kelimeler

Helal Gıda, Sertifika, Helal Turizm, Metalaşma, İslam Ekonomisi

Kaynakça

• Akın, M. S., & Okumuş, A. (2020). Shaping the consumers’ attitudes towards Halal food products in Turkey. Journal of Islamic Marketing, ahead-of-print(ahead-of-print).
• Althusser, L. (2014). On the reproduction of capitalism: Ideology and ideological state apparatuses. London; New York: Verso.
• Anderson, B. R. O. (2011). Hayali cemaatler: Milliyetçiliğin Kökenleri ve Yayılması (İ. Savaşır, Çev.).
• COMCEC. (2016). Muslim Friendly Tourism. Ankara.
• DinarStandard. (2020). State of the Global Islamic Economy Report.
• Fuseini, A., Hadley, P., & Knowles, T. (2020). Halal food marketing: An evaluation of UK halal standards. Journal of Islamic Marketing, ahead-of-print(ahead-of-print). https://doi.org/10.1108/JIMA-02-2020-0037
• Giyanti, I., Indrasari, A., Sutopo, W., & Liquiddanu, E. (2020). Halal standard implementation in food manufacturing SMEs: İts drivers and impact on performance. Journal of Islamic Marketing, ahead-of-print(ahead-of-print).
• Gorz, A. (2007). İktisadi aklın eleştirisi (I. Ergüden, Çev.). İstanbul: Ayrıntı.
• Hallaq, W. (2012). The Impossible State: Islam, Politics, and Modernity’s Moral Predicament. Columbia University Press.
• Hodgson, G. M. (2014). What is capital? Economists and sociologists have changed its meaning: should it be changed back? Cambridge Journal of Economics, 38(5), 1063-1086. https://doi.org/10.1093/cje/beu013
• Illich, I. (2013). Okulsuz toplum (8. bs; M. Özay, Çev.). İstanbul: Şule Yayınları.
• Indarti, N., Lukito-Budi, A. S., & Islam, A. M. (2020). A systematic review of halal supply chain research: To where shall we go? Journal of Islamic Marketing, ahead-of-print(ahead-of-print). https://doi.org/10.1108/JIMA-05-2020-0161
• Jaiyeoba, H. B., Abdullah, M. A., & Dzuljastri, A. R. (2019). Halal certification mark, brand quality, and awareness: Do they influence buying decisions of Nigerian consumers? Journal of Islamic Marketing, 11(6), 1657-1670.
• Katuk, N., Ku-Mahamud, K. R., Kayat, K., Abdul Hamid, Mohd. N., Zakaria, N. H., & Purbasari, A. (2020). Halal certification for tourism marketing: The attributes and attitudes of food operators in Indonesia. Journal of Islamic Marketing, ahead-of-print(ahead-of-print).
• Khan, S., Haleem, A., & Khan, M. I. (2020). Risk management in Halal supply chain: An integrated fuzzy Delphi and DEMATEL approach. Journal of Modelling in Management, ahead-of-print(ahead-of-print).
• 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.
• Mahidin, N., & Saifudin, A. M. (2017). Halal Food Logistics: The Challenges among Food & Beverages Small and Medium Sizes Manufacturers. International Journal of Supply Chain Management, 6(3), 337-346.
• Polanyi, K. (2001). The Great Transformation: The Political and Economic Origins of Our Time (2nd bs). Boston: Beacon Press.
• Pradana, M., Huertas-García, R., & Marimon, F. (2020). Muslim tourists’ purchase intention of halal food in Spain. Current Issues in Tourism, 0(0), 1-5. https://doi.org/10.1080/13683500.2020.1797647
• Rachmawati, E., Suliyanto, & Suroso, A. (2020). A moderating role of halal brand awareness to purchase decision making. Journal of Islamic Marketing, ahead-of-print(ahead-of-print). https://doi.org/10.1108/JIMA-05-2020-0145
• Raffi, R. M., & Hasan, Q. (2019). Food Quality and Safety in Japan: Exploring Halalan Tayyiban Aspect. Global Journal Al-Thaqafah, 29-37.
• Secinaro, S., & Calandra, D. (2020). Halal food: Structured literature review and research agenda. British Food Journal, 123(1), 225-243. https://doi.org/10.1108/BFJ-03-2020-0234
• Soon, J. M., Chandia, M., & Regenstein, J. M. (2017). Halal integrity in the food supply chain. British Food Journal, 119(1), 39-51.
• Sukardani, P. S., Setianingrum, V. M., & Wibisono, A. B. (2018). Halal Lifestyle: Current Trends In Indonesian Market. Içinde A. D. Witjaksono, D. Tandyonomanu, A. O. T. Awaru, T. Pangalila, Tsuroyya, & A. F. Fauzi (Ed.), Proceedings of the 1st International Conference on Social Sciences (icss 2018) (C. 226, ss. 334-339). Paris: Atlantis Press.
• van der Spiegel, M., van der Fels-Klerx, H. J., Sterrenburg, P., van Ruth, S. M., Scholtens-Toma, I. M. J., & 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.
• Vanany, I., Hua Tan, K., Siswanto, N., Arvitrida, N. I., & Pahlawan, F. M. (2020). Halal six sigma framework for defects reduction. Journal of Islamic Marketing, ahead-of-print(ahead-of-print). https://doi.org/10.1108/JIMA-11-2019-0232
• Vivarelli, M. (2014). Innovation, Employment and Skills in Advanced and Developing Countries: A Survey of Economic Literature. Journal of Economic Issues, 48(1), 123-154. https://doi.org/10.2753/JEI0021-3624480106
• World Tourism Organization. (2019). International tourism highlights 2019. Madrid: UNWTO.
• Yun, E. K., Lee, H.-Y., & Kim, D.-H. (2020). Is Halal Certification Necessary for Exporting to Islamic Countries? Focus on OIC Countries. Cultura-International Journal of Philosophy of Culture and Axiology, 17(1), 173-192.