The halaal meat market offers a growing opportunity for farmers, but breaking into this industry requires strict adherence to religious guidelines and certification standards. Mohammad Ghoor, founder of The Meat Cart in Johannesburg, offers practical advice for farmers looking to supply halaal (or halal) meat.
This guide summarises his expertise on certification processes, quality control, and market entry steps, helping farmers and agro-processors understand what it takes to succeed in the halaal meat industry.
1. Understanding halaal meat
Halaal meat comes from animals that are permissible to eat, such as chickens, cows, and sheep. Notably, pork is not considered halaal, and neither is any meat that isn’t slaughtered according to specific guidelines.
“When you’re making something halaal, it’s all about the slaughter process,” Ghoor explained.
According to Ghoor, the animal must be slaughtered explicitly for human consumption and in the name of God. The animal’s life and treatment leading up to slaughter also play a role; it must be kept in humane conditions, treated properly, and raised ethically. This dedication to animal welfare is a fundamental principle in halaal meat production.
2. Halaal certification bodies in SA
South Africa has several bodies that certify halaal meat, and Ghoor highlighted the three largest:
- National Independent Halal Trust (NIHT)
- South African National Halal Association (SANHA)
- Muslim Judicial Council Halaal Trust (MJCHT)
These bodies review and certify establishments, ensuring compliance with halal standards. Ghoor said The Meat Cart is certified by NIHT, which he describes as the largest and, in his experience, the most helpful.
Establishments aiming for halaal certification should start by choosing one of these bodies to work with. It’s also important to know that the process can vary depending on the owner’s religious background; non-Muslim-owned establishments generally require a Muslim supervisor to oversee the halaal process.
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3. The role of abattoirs in the halaal process
For meat processors, Ghoor suggested relying on certified abattoirs to ensure their meat is halaal. He mentioned some credible suppliers, such as Cabin Beef, Sparta, Sangiro, Eagle Valley, Cavalier, and KLK. These abattoirs are generally halaal-certified because they supply meat to both local and international markets that require halaal products.
When working with an abattoir, it’s essential to verify certification. “We make sure that they are halaal certified,” Ghoor noted, adding that they keep records of these certifications. Many abattoirs in South Africa maintain halaal certification to enable export to markets in the Middle East and other predominantly Muslim countries.
4. Regular certification and surprise audits
One key aspect of halaal certification is its ongoing nature. Certification is not a one-time event; the certifying bodies conduct regular surprise visits to ensure compliance. These unannounced inspections help maintain the standards by checking for non-halaal items in the facility.
“Once a month they come and do surprise visits. They don’t tell you when they’re coming,” Ghoor said.
During these audits, certifying bodies examine everything from the meat in storage to the ingredients used in processed products, such as spices and sausage casings, which must be halaal certified.
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