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Accepted
28 February 2020
Published
28 February 2020
Keywords:
-
Awareness, Halal, Halal certification, perception, SME
Abstract
Halal is an important concept that enables and simplifies the consuming process of food and beverage products, especially for Muslim consumers. The study believes that the development of Halal is a communally obligatory (fardhu kifayah) for that SMEs and a personally obligatory (fardhu ain) for the Muslim consumer. The Government of Malaysia has already recognized the importance of SMEs, implemented various policies; action plans, and also introduced Halal related programs to assist the SMEs. The objectives of the study are to identify the awareness and perception towards Halal certification among SMEs in Sabah. 42 SMEs were participated in the study; the results indicated that they are aware of the role of Halal certification, and how Halal will make them competitive in the market. Majority of them are keen to become Halal certified company however the SMEs responded that to be Halal certified company the process is expensive and complicated. This paper is hoped to contribute to a better understanding of the current situation of how Halal certification can help SMEs to grow their businesses. Further study on this matter is suggested in order to gain more accurate, interesting and detailed information on the issue.
References
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Ab Talib, M. S., Chin, T. A., & Fischer, J. (2017). Linking halal food certification and business performance. British Food Journal, 119(7), 1606-1618. https://doi.org/10.1108/BFJ-01-2017-0019
Ab. Wahab, N., & Kamarubahrin, A. F. (2019) Halal Industry: Are The Business Fully Awake? Journal of Fatwa Management and Research, 16(1), 22-35.
Abdul, M. (2014) Perceptions on Halal Food Certification in Hat Yai, Thailand, International Journal of Economics and Management, 8(1), 178-194.
Al Quran
Azmi, F. R., Abdullah, A., Bakri, M. H., & Musa, H. (2018). Perception of small medium and enterprises towards halal food supply chain in Malaysia. International Journal of Mechanical Engineering and Technology, 9(11) 821-828.
Bistari, Z. M. (2004). Standardization for halal food. Standards & Quality News, 11(4). Retrieved from https://www.yumpu.com/en/document/view/38668555/standardisation-for-halal-food
Bonne, K., & Verbeke, W. (2006). Muslim consumer’s motivations towards meat consumption in Belgium: Qualitative exploratory insights from means-end chain analysis. Anthropology of Food, 5. https://doi.org/10.4000/aof.90
Bonne, K., Vermeir, I., Bergeaud-Blackler, F., & Verbeke, W. (2007). Determinants of Halal meat consumption in France. British Food Journal, 109(5), 367-386
Char, A. K., Yasoa, M. R. B., Hassan, Z., & Muhammad, M. Z. (2010). Small and medium enterprises (SMEs) competing in the global business environment: a case of Malaysia. International Business Research, 3(1), 66-75. https://doi.org/10.5539/ibr.v3n1p66
Department of Statistics Malaysia. (2016). Small and Medium Enterprises 2015. Retrieved from https://www.dosm.gov.my/
Emir, Z. (2019, January 28). Matrade targets 5% growth in halal exports for 2019. Retrieved from https://www.theedgemarkets.com/article/matrade-targets-5-growth-halal-exports-2019
Fard, M. H. & Amiri, N. S. (2018). The effect of entrepreneurial marketing on halal food SMEs performance. Journal of Islamic Marketing, 9(3), 598-620
Fleck, L. (1997). Malaysia’s diverse cultures offer challengers to importers. Retrieved from http://findarticles.com/p/articles/mi_m3723/is_n5-6_v9/
Halal Industry Development Corporation (2014). Retrieved from http://www.hdcglobal.com/
Hamid, N. A. A. A., Shahwahid, F. M., Othman, N., & Saidpudin, W. (2017). Challenges and ways improving Malaysia Halal Food Industry. Science International, 29(2), 149.
Hasyim, S. (2019). Becoming a global halal hub: Is Indonesia ready?. RSIS Commentary. No 098-15 May 2019
Hornby, C., & Yucel, S. (2009, November 18). Halal food going mainstream in Europe-Nestle. Retrieved from https://www.reuters.com/article/idINIndia-44025720091117
Md. Sawari, S. S., Ghazali, M. A., Abu Bakar Yap, S. M., & Latif, A. A. (2015). E-halal as method and apparatus for halal product detection in Malaysia. Mediterranean Journal of Social Sciences, 6(5), 638-642. https://doi.org/10.5901/mjss.2015.v6n5s2p638
Mohani, A., Hashanah, I., & Mazlina, M. (2013). Halal food certification: Case of Malaysian SME entrepreneurs. China-USA Business Review, 12(2), 163 -172. https://doi.org/10.17265/1537-1514/2013.02.007
Nooh, M. N., Nawai, N., Mohd Dali, N. R. S., & Mohammad, H. (2016). Halal certification: What SME producers should know. Retrieved from https:www.researchgate.net/publication/237318846
Noor Azlin, I., & Hassan, N. (2016). Mengapa Makanan Halal. Kuala Lumpur: Al-Madinah.
Norusis, M. P. (1993). SPSS for Windows. Base System. Chicago: SPSS Inc.
Nunnaly, J. (1978). Psychometric theory. New York: McGraw-Hill.
Omar, W. M. W., Muhammad, M. Z., & Omar, A. C. (2008, December). An analysis of the Muslim consumers' attitude towards halal food products in Kelantan. Paper presented at the ECER Regional Conference.
Ramli, N. (2015). Laws and regulations on Halal Production. Global Islamic Economy Gateway Retrieved from http://irep.iium.edu.my/50287
Shafie, S., & Othman, M. N. (2006). Halal certification: An International Marketing Issues and Challenges. In M. K. Welge (Ed.), Proceedings of the IFSAM/VHB VIIIth World Congress 2006: Enhancing Managerial Responsiveness to Global Challenges. Berlin Germany: The International Federation of Scholarly Associations of Management.
SME Annual Report 2018/2019. Retrieved from http://www.smecorp.gov.my/index.php/en/resources/2015-12-21-11-07-06/sme-annual-report
SME Corporation Malaysia and Sekretariat bagi Majlis Pembangunan PKS Kebangsaan. (2013). Garis panduan bagi definisi baharu PKS. Retrieved from http://www.smecorp.gov.my/images/pdf/GarisPanduan_Definisi_Baharu_PKS_updated.pdf
Soltanian, M., Zailani, S., Iranmanesh, M., & Aziz, A. A. (2016). Motivations of SME entrepreneurs to become halalpreneurs. Journal of Science and Technology Policy Management, 7(2), 173-189. https://doi.org/10.1108/JSTPM-07-2015-0023
Sultan, A. A., & Noor, S. M. (2017). Absorptive capacity, civil conflict and e-commerce adoption among Iraqi firms. Advanced Science Letters, 23(8), 7992–7995.
The International Trade and Industry Ministry. (2004). Retrieved from https://www.miti.gov.my/
Wilson, J. A. J., & Liu, J. (2011). The challenges of Islamic branding: navigating emotions and halal, Journal of Islamic Marketing, 2(1), 28-42. https://doi.org/10.1108/17590831111115222
Zailani, S., Kanapathy, K., Iranmesh, M., & Tieman, M. (2015). Drivers of Halal orientation strategy among Halal food firms. British Food Journal, 117(8), 148–163.
Zainalabidin, M., Juwaidah, S., Golnaz, R., Amin Mahir, A., Ismail, A. L., & Mohd Ghazali, M. (2012). Clients' perception towards JAKIM service quality in Halal certification. Journal of Islamic Marketing, 3(1), 59-71.
Zohar, D., & Marshall, I. (2004). Spiritual Capital: Wealth We Can Live by Using Our Rational, Emotional and Spiritual Intelligence to Transform Ourselves and Corporate Culture. London: Blumsbury
Zulfakar, M. H., Anuar, M. M., & Ab Talib, M. S. (2014). Conceptual framework on halal food supply chain integrity enhancement. Procedia - Social and Behavioral Sciences, 121, 58-67. https://doi.org/10.1016/j.sbspro.2014.01.1108
Ab Talib, M. S., Chin, T. A., & Fischer, J. (2017). Linking halal food certification and business performance. British Food Journal, 119(7), 1606-1618. https://doi.org/10.1108/BFJ-01-2017-0019
Ab. Wahab, N., & Kamarubahrin, A. F. (2019) Halal Industry: Are The Business Fully Awake? Journal of Fatwa Management and Research, 16(1), 22-35.
Abdul, M. (2014) Perceptions on Halal Food Certification in Hat Yai, Thailand, International Journal of Economics and Management, 8(1), 178-194.
Al Quran
Azmi, F. R., Abdullah, A., Bakri, M. H., & Musa, H. (2018). Perception of small medium and enterprises towards halal food supply chain in Malaysia. International Journal of Mechanical Engineering and Technology, 9(11) 821-828.
Bistari, Z. M. (2004). Standardization for halal food. Standards & Quality News, 11(4). Retrieved from https://www.yumpu.com/en/document/view/38668555/standardisation-for-halal-food
Bonne, K., & Verbeke, W. (2006). Muslim consumer’s motivations towards meat consumption in Belgium: Qualitative exploratory insights from means-end chain analysis. Anthropology of Food, 5. https://doi.org/10.4000/aof.90
Bonne, K., Vermeir, I., Bergeaud-Blackler, F., & Verbeke, W. (2007). Determinants of Halal meat consumption in France. British Food Journal, 109(5), 367-386
Char, A. K., Yasoa, M. R. B., Hassan, Z., & Muhammad, M. Z. (2010). Small and medium enterprises (SMEs) competing in the global business environment: a case of Malaysia. International Business Research, 3(1), 66-75. https://doi.org/10.5539/ibr.v3n1p66
Department of Statistics Malaysia. (2016). Small and Medium Enterprises 2015. Retrieved from https://www.dosm.gov.my/
Emir, Z. (2019, January 28). Matrade targets 5% growth in halal exports for 2019. Retrieved from https://www.theedgemarkets.com/article/matrade-targets-5-growth-halal-exports-2019
Fard, M. H. & Amiri, N. S. (2018). The effect of entrepreneurial marketing on halal food SMEs performance. Journal of Islamic Marketing, 9(3), 598-620
Fleck, L. (1997). Malaysia’s diverse cultures offer challengers to importers. Retrieved from http://findarticles.com/p/articles/mi_m3723/is_n5-6_v9/
Halal Industry Development Corporation (2014). Retrieved from http://www.hdcglobal.com/
Hamid, N. A. A. A., Shahwahid, F. M., Othman, N., & Saidpudin, W. (2017). Challenges and ways improving Malaysia Halal Food Industry. Science International, 29(2), 149.
Hasyim, S. (2019). Becoming a global halal hub: Is Indonesia ready?. RSIS Commentary. No 098-15 May 2019
Hornby, C., & Yucel, S. (2009, November 18). Halal food going mainstream in Europe-Nestle. Retrieved from https://www.reuters.com/article/idINIndia-44025720091117
Md. Sawari, S. S., Ghazali, M. A., Abu Bakar Yap, S. M., & Latif, A. A. (2015). E-halal as method and apparatus for halal product detection in Malaysia. Mediterranean Journal of Social Sciences, 6(5), 638-642. https://doi.org/10.5901/mjss.2015.v6n5s2p638
Mohani, A., Hashanah, I., & Mazlina, M. (2013). Halal food certification: Case of Malaysian SME entrepreneurs. China-USA Business Review, 12(2), 163 -172. https://doi.org/10.17265/1537-1514/2013.02.007
Nooh, M. N., Nawai, N., Mohd Dali, N. R. S., & Mohammad, H. (2016). Halal certification: What SME producers should know. Retrieved from https:www.researchgate.net/publication/237318846
Noor Azlin, I., & Hassan, N. (2016). Mengapa Makanan Halal. Kuala Lumpur: Al-Madinah.
Norusis, M. P. (1993). SPSS for Windows. Base System. Chicago: SPSS Inc.
Nunnaly, J. (1978). Psychometric theory. New York: McGraw-Hill.
Omar, W. M. W., Muhammad, M. Z., & Omar, A. C. (2008, December). An analysis of the Muslim consumers' attitude towards halal food products in Kelantan. Paper presented at the ECER Regional Conference.
Ramli, N. (2015). Laws and regulations on Halal Production. Global Islamic Economy Gateway Retrieved from http://irep.iium.edu.my/50287
Shafie, S., & Othman, M. N. (2006). Halal certification: An International Marketing Issues and Challenges. In M. K. Welge (Ed.), Proceedings of the IFSAM/VHB VIIIth World Congress 2006: Enhancing Managerial Responsiveness to Global Challenges. Berlin Germany: The International Federation of Scholarly Associations of Management.
SME Annual Report 2018/2019. Retrieved from http://www.smecorp.gov.my/index.php/en/resources/2015-12-21-11-07-06/sme-annual-report
SME Corporation Malaysia and Sekretariat bagi Majlis Pembangunan PKS Kebangsaan. (2013). Garis panduan bagi definisi baharu PKS. Retrieved from http://www.smecorp.gov.my/images/pdf/GarisPanduan_Definisi_Baharu_PKS_updated.pdf
Soltanian, M., Zailani, S., Iranmanesh, M., & Aziz, A. A. (2016). Motivations of SME entrepreneurs to become halalpreneurs. Journal of Science and Technology Policy Management, 7(2), 173-189. https://doi.org/10.1108/JSTPM-07-2015-0023
Sultan, A. A., & Noor, S. M. (2017). Absorptive capacity, civil conflict and e-commerce adoption among Iraqi firms. Advanced Science Letters, 23(8), 7992–7995.
The International Trade and Industry Ministry. (2004). Retrieved from https://www.miti.gov.my/
Wilson, J. A. J., & Liu, J. (2011). The challenges of Islamic branding: navigating emotions and halal, Journal of Islamic Marketing, 2(1), 28-42. https://doi.org/10.1108/17590831111115222
Zailani, S., Kanapathy, K., Iranmesh, M., & Tieman, M. (2015). Drivers of Halal orientation strategy among Halal food firms. British Food Journal, 117(8), 148–163.
Zainalabidin, M., Juwaidah, S., Golnaz, R., Amin Mahir, A., Ismail, A. L., & Mohd Ghazali, M. (2012). Clients' perception towards JAKIM service quality in Halal certification. Journal of Islamic Marketing, 3(1), 59-71.
Zohar, D., & Marshall, I. (2004). Spiritual Capital: Wealth We Can Live by Using Our Rational, Emotional and Spiritual Intelligence to Transform Ourselves and Corporate Culture. London: Blumsbury
Zulfakar, M. H., Anuar, M. M., & Ab Talib, M. S. (2014). Conceptual framework on halal food supply chain integrity enhancement. Procedia - Social and Behavioral Sciences, 121, 58-67. https://doi.org/10.1016/j.sbspro.2014.01.1108
Authors
Hasan H., SulongR. S., & TanakinjalG. H. (2020). Halal Certification Among the SMEs in Kinabalu, Sabah. Journal of Consumer Sciences, 5(1), 16-28. https://doi.org/10.29244/jcs.5.1.16-28
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