Shariah and the halal industry / Mohammad Hashim Kamali.

Format:

Book

Author/Creator:

Kamali, Mohammad Hashim, author.

Language:

English

Subjects (All):

Muslims--Dietary laws.

Muslims.

Physical Description:

1 online resource (353 pages)

Place of Publication:

New York, New York : Oxford University Press, [2021]

Summary:

Leaders of the rapidly expanding global halal industry operators frequently draw attention to the absence of an authoritative text to elucidate both the shariah credibility of halal and its market presence. The first of its kind in the English language, Mohammad Hashim Kamali's Shariah and the Halal Industry answers this demand, serving as a reference work on the shariah foundations of the halal industry and a valuable resource not only for industry operators and decision-makers but also for students and scholars of Islam and members of the general public.

Contents:

cover

Shariah and The Halal Industry

Copyright

Contents

Introduction

Summary and Overview

World Halal Market

Religion and Culture

Harm (Darar) and Repulsiveness (Khubth)

Meat Eating Then and Now: Environmental Impacts of Meat Eating

part 1

Introductory Remarks

1. Shariah: Meaning, Definition, History, and Sources

Meaning and Definition

Shariah and Fiqh

Higher Purposes (Maqasid) of Shariah and Custom ('Urf )

2. The Principle of Original Permissibility (Ibahah)

3. The Permissible (Mubah, Also Halal and Ja'iz)

4. Halal and Tayyib Compared

Tayyib in Scholastic Jurisprudence

Tayyib beyond Victuals

Tayyib in Halal Standards Malaysia

Tayyib, Spirituality, and Fitrah

5. The Principle of Original Cleanliness (Taharah)

6. The Prohibited (Haram)

Classifications of Haram

The Grounds of Haram

7. Haram, Permanence, and Change: The Principle of Substance Transformation (Istihalah)

8. Perishment, Extreme Dilution (Istihlak)

9. Necessity (Darurah) and Forgetfulness (Nisyan)

Forgetfulness (Nisyan)

10. The Reprehensible (Makruh)

11. The Recommended (Mandub)

12. Requirements of a Valid Slaughter

13. Gray Areas and Doubtful Matters (al-​Shubhat, Mashbuh, Mashkuk)

Gelatin

Lard

Insulin

Pig Hair

Doubtful Ingredients and Additives

Food Additives

Food Ingredients (Halal E-​Codes)

14. The Role of Custom ('Urf )

15. Meat, Poultry, Seafood, and Dairy Products

Birds

Fish and Marine Life

Insects and Worms

16. Fatwa Issuance in Shariah

17. Selection (Takhayyur, also Takhyir)

18. Piecing Together (Talfiq)

19. Legal Maxims of Fiqh

20. Islam and Science: Stunning, Halal Vaccines, GMOs, and Meat Eating

Stunning and Halal Slaughtering

Halal Vaccines

Genetically Modified Organisms.

Meat Eating Then and Now: The Environmental Impact of Meat Eating

part 2

21. Milestones of Development

Halal Standards

Halal Certificates

Halal Parks

Halal Pharmaceuticals

Disparity Issues in the Management of the Halal Industry

22. Fatwa Issuance in Malaysia

part 3

23. Halal in Indonesia, New Zealand, and Japan

24. Imported Meat

25. Halal Tourism

Shifting Patterns in International Tourism

Values, Places, and Facilities

Halal Tourism or Islamic Tourism?

Halal Tourism in Malaysia, Turkey, and Indonesia

Halal Phobia and Halal Reputation Risk

26. Conclusion and Recommendations

Challenges Facing the Halal Industry

Standardization and Other Shariah Issues

Environmental Concerns

Appendix I: Qur'anic Verses in Arabic

Appendix II: Hadith Passages in Arabic

Appendix III: Islamic Legal Maxims in Arabic

Appendix IV: Dialrel Research

Glossary

Bibliography

Index.

Notes:

Description based on print version record.

ISBN:

0-19-753864-9

0-19-753863-0

OCLC:

1226805779