Workshop for ulema on halal foods

Halal industry is witnessing rapid growth in almost all parts of the world and companies throughout the world are obtaining and displaying halal certification for their products to claim acceptance in the market of around 105 billion Muslims and those non-Muslims who prefer halal food for their nutritious value. It has however been observed that despite such certificates, questions and reservations about permissibility of processed food have not fully subsided and common Muslims approach their trusted religious scholars (ulema) for religious verdict in this respect.

Halal industry is witnessing rapid growth in almost all parts of the world and companies throughout the world are obtaining and displaying halal certification for their products to claim acceptance in the market of around 105 billion Muslims and those non-Muslims who prefer halal food for their nutritious value. It has however been observed that despite such certificates, questions and reservations about permissibility of processed food have not fully subsided and common Muslims approach their trusted religious scholars (ulema) for religious verdict in this respect. It is therefore necessary that ulema should be conversed with content and processes involved in food processing and these ulema, in turn, may be able lay down guidelines for food industry. The initiative would also help food experts and companies in abiding by the standards set out by Shariah for permissible items.

With this objective in mind, IPS organized a workshop on halal foods on March 25, 2013 in collaboration with the Halal Awareness and Research Council (HARC) and brought together ulema, muftis, and experts of food sciences and chemical technologies under one roof.

The workshop was attended by religious scholars and senior students of various religious educational institutions of Rawalpindi and Islamabad as well as scientists and academics of research and teaching institutions in twin cities. This was first of a series of such activities which specifically focused on state change during industrial processes and its impact with respect to permissibility or prohibition of finished product in shariah.

Dr. Mohammad Sohaib who heads the department of food technology in the University of  Faisalabad made his presentation on “State Change” while Muhammad Akhtar Choudhry of a leading beverage company spoke on “Fermentation. The presentations generated keen interest and vibrant discussion among the participants. Senior IPS Associate Dr. Habib-ur-Rahman Asim moderated the session.

President of HARC, Prof Ahmad Khan urged the religious scholars to realize the significance of the subject and equip themselves with the essential scientific and technical knowledge in order to give informed and sound edicts (fatwas) and establish guidelines for halal food production.

Dr. Habib ur Rahman Asim observed that halal certification being awarded by certain institution is largely seen as a commercial venture and lacks the required mechanism of regular monitoring and in-depth research. He also called upon researcher and food scientists to develop and promote halal ingredients, preservatives and catalysts as alternate to currently used substances. He emphasized that standards of halal and haram in Islam are not merely about permissibility and prohibition; there, actually lies immense wisdom and knowledge of the Creator in allowing certain items and barring certain other. He called upon the scientists to explore the positive impacts of halal foods and processes for human body and soul and tell the world that halal food is the most hygienic and the most nutritious.