The Precision Halalization and Digitalization of Halal Materials

and Products

Winai Dahlan

, Najwa Santiworakun

, Acharee Suksuwan

, Kasinee Katelakha

Pornpimol Mahamad

, Paradorn Sureephong

, Kunthira Salae

, Nareeya Waloh

and

Uarna Nun

arlee

The Halal Science Center, Chulalongkorn University, Bangkok 10330, Thailand

Biomedical Sciences, Graduate School, Chulalongkorn University, Bangkok, Thailand

Keywords: Precision, Halalization, Halal Assurance, Digitalization.

Abstract: The complexity of food nowadays makes the Halal status of food are uncertain for Muslim consumers. Some

food ingredients which are not permissible in Islam might be unintentionally added by food producers. This

circumstance makes Halal Certification and Halal Assurance become crucial. The Central Islamic Council of

Thailand (CICOT), The Halal Standard Institute of Thailand (HSIT) and The Halal Science Center

Chulalongkorn University (HSC) are working together to qualify the Thai Halal certified products to be high

standard quality and trustworthy under the concept “Religion Certifies, Halal Science Supports” and National

Strategy guideline “Thailand Diamond Halal”. The Precision Halalization system provides cost effective of

Halal supply chain, Halal traceability, Halal safety and Halal assurance. This system includes Systematic Thai

Halal Certification, Halal Forensic Science Laboratory Services, Halal Management System (HAL-Q), ID of

Query Raw materials for Assuring Halalness (IQRAH) and the digitalization system called System Protocol

for Halal Electronic Resource Exchange (SPHERE) which has recently initiated will facilitate the consumers

and food producers to access the Halal Big Data more easily. By implementation of this system, Thailand can

possibly achieve the goal to be not only kitchen to the world but Halal for all.

1 INTRODUCTION

In Shariah law, food is necessary for maintaining the

human life and it is considered as one form of Ibadah.

The definition of food by the term of Shariah is Halal

and Tayyib while that food which is loathsome and

despicable is Haram. Halal means permissible

whereas Haram means forbidden (Mufti Shoaib

Alam, 2017). All food is Halal only the small amount

of food is Haram. The food which mainly prohibited

are swine, blood, carrion, non-Islamic slaughtered

animals as well as beverages containing alcohol

(Demirci et al., 2016; Riaz and Chaudry, 2004).

Therefore, most of the Muslims are very particular

when it comes to food. They will choose to consume

the food in accordance to Islamic guideline and

prevent the one which is considered Haram. This

concept is also applied to the Muslim minority in

Thailand. This is where the Halal certification is

introduced to create the consumer’s trust. At first the

Thai food product is Halal certified to ensure the

Halal assurance for the Thai Muslim communities

since most of the population in Thailand is non-

Muslim as such the food available in the local market

are possibly in contact or contaminated with Haram

food. Later, Thai food product is Halal certified for

the purpose of exporting of food products to Muslim

consumer worldwide. Since the Muslims population

is now increased to be 1,700 million and it is expected

to be 2,800 million in 2050. Thus, the demand of

Halal products will be continuously increased and the

global Halal market will exponentially increase.

Thailand as one of the world’s largest producers and

exporters of food and also known to be a food basket

of Asia will also take a part in this sector. The data

from National Food Institute revealed that Thailand,

in 2015, exports food estimated THB 897 billion

(USD 25.5 billion). The main food exports are rice

(17.1%), sugar (8.6%), chicken (7.8%), tuna (7.5%),

and shrimp (6.3%) which occupies for 50% of all

food exports. In addition, the growth rate of food

exported is increased to be 9.5% during the first

2218

Dhalan, W., Santiworakun, N., Suksuwan, A., Katelakha, K., Mahamad, P., Sureephong, P., Salae, K., Waloh, N. and Nungarlee, U.

The Precision Halalization and Digitalization of Halal Materials and Products.

DOI: 10.5220/0009941022182224

In Proceedings of the 1st International Conference on Recent Innovations (ICRI 2018), pages 2218-2224

ISBN: 978-989-758-458-9

quarter of 2016 which valued for THB 239 million

(USD 6.8 million). Thai government believed that

Thailand has potential to develop of this sector to be

the “Kitchen of the World” and to achieve that

Thailand have come up with the five year strategic

plan to push up Thailand as a one of top five exporters

of Halal products and services in the world under the

branding “Thailand Diamond Halal” (Thailand Board

of Investment, 2016). One of the strategies is to

encourage the food manufacturers to apply Halal

certification but to achieve the Halal global standard

level; the Halal certification alone is not enough.

In the past, the food is simply processed, so what is

Halal or Haram can be easily distinguished by

referring back to the list in the Shariah book.

Currently, the food is undergone numerous processes

to make food more attractive, tasty as well as

preservative so many food interventions lead to the

complexity of food which are difficult to trace back

the source of origin and the Halal status of the food

could not be just simply judged according to the

Shariah book. This is why science and technology

should be incorporated in the Halal value chain

process in order to ensure the Halal safety, Halal

assurance and traceability of Halal materials with

elimination of unnecessary cost in the Halal food

process. The aim of this paper is to show the impact

of science and technology in precision Halalization to

strengthen Thailand as a non-Muslim country to be a

significant player in Halal industry.

2 PRECISION HALALIZATION

SYSTEMATIC HALAL

CERTIFICATIONS

In Thailand, before 1949 the Halal status of food was

evaluated by only the consensus of Islamic scholars.

In 1971, the Halal food standard was introduced by

the Islamic Committees of Thailand. Then, during

1997 the Sheikhul Islam after the approval of Islamic

Committee of Thailand was appointed by His Majesty

the King Rama IX to be a leader of the Islamic Affairs

in Thailand. At that time, the Halal certificate was

first launched and issued by Sheikhul Islam. The

Sheikhul Islam also was appointed for another duty

as the Chair of Islamic Committees of Thailand which

was assisted by Islamic Committee of Thailand.

According to Islamic Organization Act 1997, the

Islamic Committee of Masjids is elected by the

Muslim located in the region. The Islamic Committee

of Provinces is then elected by the Islamic Committee

of Masjids. The 39 Islamic Committee of Thailand is

later selected by Islamic Committee of Provinces and

for 1/3 Islamic Committee of Thailand is selected by

Sheikhul Islam thus all together become 52 members

(Figure 1). In the process of election of the members

of Islamic Organization Administration involved

approximately 6 million of Muslim from all over the

country. This systematic election creates the reliable

Islamic committee members in the Central of Islamic

Council of Thailand.

Figure 1: The hierarchy of Islamic Organization

Administration of Thailand.

For Halal certification, many steps have been

involved in order to obtain the Halal certificate. The

food manufacturers who interested in applying Halal

certification will be inspected by either the Islamic

Committee of Provinces or Central Islamic Council

of Thailand (CICOT). During this period, The Halal

Standard Institute of Thailand and The Halal Science

Center, Chulalongkorn University will give academic

and scientific support to the Halal inspector. Then all

the information will be sent to either the division of

Halal affair of the province or the division of Halal

affair of Central Islamic Council of Thailand. If the

information is sent to the division of Halal affair of

the province, it needs to be sent to Islamic Committee

of Provinces and the Islamic Committee of Provinces

will further submit the information to the division of

Halal affair of Central of Islamic Council of Thailand

and later on it will be directly submit to Central of

Islamic Council of Thailand. Finally, the Halal

certificate is being issued (Figure 2). This process is

time consuming hence implementation of the digital

technology is necessary to facilitate the Halal

certification process which allow the user to access

the system more easily. The database of the

manufacturers who are applied for Halal certificate

and Halal certified products are collected and

uploaded into the digital system called called “System

Protocol for Halal Electronic Resource Exchange

(SPHERE)” which will describe in the next context.

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Thus, by integrating of digital system into Thai Halal

certification process, the CICOT committees, Islamic

Committee of Provinces, manufacturers, consumer,

and other private sectors will be able to access,

exchange and check the information such as the status

of Halal certificate of the product, Halal status of

Halal certified product via the “SPHERE” system.

Figure 2: Halal Certification System in Thailand.

3 HALAL FORENSIC SCIENCE

LABORATORY SERVICES

The advancement of modern science and technology

has been used for preparing Halal food production.

There are several ingredient sources which have been

used in manufacturing of food products. Adulteration

of haram ingredient in food product has been

widespread and cannot be distinguished by simple

visual inspection. Haram ingredients may be

accidentally or unknowingly introduced into a food

chain (Azmi, 2007; Fadzlillah et al., 2011; Salahudin

et al., 2017). Often food producers cannot distinguish

between Halal and non-Halal ingredients. This case

also occurred with food producers in Thailand since

most of the food producers are not Muslims. Thus,

Thai Muslims which are living as minority are highly

aware of the adulteration of haram ingredient in food

product.

The rumors of using lard oil for coating Asian rice

noodle were spread all over Thai Muslim

communities. At that time (1994), Winai Dahlan as a

scientist started to exploit the knowledge of science

and technology to answer the issue by utilizing the

facilities provided in Faculty of Allied Health

Science, Chulalongkorn University. This is where the

Halal Forensic Science initiated. After analyzing of

the fatty acid profile of the noodle containing oil by

gas chromatography, it revealed that no lard was

identified in the sample. During 1997, the first pig

scandal was revealed by Halal forensic science

laboratory testing. This case indicated the important

of Halal forensic science in Muslim consumer

protection, so later the continuation of this Halal

laboratory testing plays an important role for

supporting the work of CICOT to ensure the Halal

status of the food product available in market. In the

year 2004, The Halal Science Center was recognized

and established by Thai government as The Halal

Science Center, Chulalongkorn University. The Thai

government continue to support from the year 2004

to the present year 2018. The Halal Science Center

has been expanded from 80 m

to4,400 m

with well-

equipped scientific instruments and two more offices

in ChiangMai and Pattani Provinces.

The Halal Forensic Science Laboratory is mainly

focused on the detection of pork, its derivatives and

alcoholic beverages as they are the main ingredients

prohibited and usually added in the food processing

thus, basic routine laboratory are including the

analyses of porcine DNA, fatty acids profile, gelatin

as well as alcohol contents. The criteria of choosing

the suitable analysis methods for food product is very

crucial in order to get high accuracy in lab testing.

Most of the food products which containing high fat

or derived from fats and oils will be tested for fatty

acids profile while the food product containing more

proteins will be suited to porcine DNA testing. On the

other hands, most of the beverages, ketchups, flavors,

coloring agents will be tested for alcohol contents

since the alcohol is added as solvent in these type of

products whereas the gummy and candy products will

be tested for gelatin content.

In additions, some of the food sample will be

tested for polar content due to health concern reason.

The modern molecular approach has been developed

for detection of pork and its derivative in food

ingredients and food product. Animal fats, proteins

and DNA are the most commonly used as the

biomarkers for Halal food analysis. Fatty acids are

separated by gas chromatography which the different

in fatty acid profiles are depended on the sources of

origins. Fatty acid is undergone the methylation

reaction to form fatty acid methyl ester (FAME) and

further separated by gas chromatography. Connective

tissues and their derivatives are multifunctional

ingredients widely used in many food and

pharmaceutical industry. Gelatin is an animal by-

product, the partially hydrolyzed collagen tissue of

various animal parts.

The analysis of gelatin is measured by indirect

determination of hydroxyproline contents. DNA can

be found in a majority of animal cells and identifying

the origin of food sample. Molecular techniques

based on DNA analyzed are species-specific

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polymerase chain reaction (PCR). PCR can be used

quantitatively that can monitor the amplification of

targeted DNA during the PCR process with aid of

intercalating dye called real-time PCR. This method

is easy to perform, high sensitivity, more specificity

to detect porcine DNA contamination in food

products. Besides porcine and unlawful animals,

alcohol or ethanol is also in the list of Haram.

In Thailand, CICOT does not allow using liquor

for producing Halal foods except in some food

products containing ethanol commonly found in food

manufacturing or as developed during food

fermentation. For the synthetic ethanol used as the

solvent for dissolving flavour or colour before adding

into the food products, it will be acceptable when

ethanol in the end products less than 0.5%. For the

ethanol formed during the natural fermentation, it

should not be excess 1.5%. Food products and

beverages are analyzed by gas chromatography

examined by flame ionization detector. The amount

of ethanol in the food samples can be compared with

calibration curve. These all laboratory testing are

applied for the purpose of consumer protection in

Thailand. There are 134,590 food products has been

analysed during 2004-2018 by The Halal Science

Center's Halal forensic laboratory (Figure 3).

However, the Halal forensic science laboratory

testing is no more needed for Halal assurance, Halal

traceability if both HAL-Q Halal management system

and IQRAH are utilized by the food manufacturers.

The details of these two approaches will be discussed

in the next context.

Figure 3: The percentage of 134,590 food products which

have been analyzed by Halal science forensic laboratory

according to laboratory testing. 25% of food products were

analyzed for gelatin by indirectly measured hydroxyproline

contents, 35% of food products were analysed for fatty

acids profile, 18% of food products were analyzed for

alcohol content, 18% of food products were analysed for

the presence of porcine DNA and 4% of food products were

analysed for polar compounds.

4 HALAL MANAGEMENT

SYSTEM (HAL-Q)

Many different standard quality management systems

such as Global Food Safety Initiative (GFSI),

International Food Standard (IFS), Safe Quality Food

(SQF), as well as Hazard Analysis and Critical

Control Point (HACCP) have been applied in food

enterprises to get high quality products with

consumer trusts. The HACCP system is considered as

the most common quality management system that

implemented in food enterprises worldwide.

This HACCP system is aimed to protect the

consumer from potential hazards which can be termed

as physical, biological and chemical hazards in food

processing. However, considering the Halal food

processing another hazard known as “Haram” should

be eliminated from the process. Thus, another food

safety management system which incorporated Halal

into HACCP system has been established (Figure 4).

This system is known shortly as HAL-Q (Halal,

Assurance, Liability and Quality) system. It is one of

Halal management systems developed (2004) by The

Halal Science Center, Chulalongkorn University

(HSC-CU) for Halal security assurance in HACCP-

complaint enterprises in Thailand.

The concept is mainly focused on limitation or

removal of the Haram ingredients from the process.

This standardized Halal system (HAL-Q) is started

from the food plant apply for HAL-Q need to prepare

the document of the company’s profile such as the

location of the company, the surrounding

environment, the company procedure, process

mechanism, the source of Halal ingredients, the

storage, the logistics and so on. Secondly, the

managers, all the staffs involved in the production

line need to be in class training. This training provides

the basic Halal fundamental, Halal hygiene and

Halal-HACCP platform. Thirdly, the auditor will

check the whole process involved in Halal food

production and checkup the Haram contamination

which can possibly occurred in the process. Then, set

up the Haram critical control point and the QMR is

appointed. All the doubtful raw materials and

products will then be sent to Halal forensic science

laboratory. Lastly, the auditor will examine the staff

and evaluate the food plant whether the improper

handling have been corrected in case the food plant

get “CAR” (Corrective Action Request) from the

The Precision Halalization and Digitalization of Halal Materials and Products

2221

auditor. After scientific approving and correcting of

all action, the auditor will give the HAL-Q certificate

to the food plant which implies that the food plant

already implemented Halal management system in

their food processing and the food plant is ready for

Halal accreditation by CICOT (Figure 5).

Previously, the implementation of HAL-Q

management system in HACCP-compliant seafood

enterprises for 5 months indicated an improvement in

Halal compliance (HC) score in both two groups,

Halal certified Enterprises and non-Halal certified

Enterprises (Dahlan et al., 2013). Surprising, some

food enterprises was reported to be adulterated with

pork by Halal forensic science laboratory screening.

This implied that the product adulteration is

sometimes derived from Halal certified food

enterprises. However, the adulteration of haram

ingredients tends to be reduced significantly after

implementation of HAL-Q system (Katelakha et al.,

2014).

During the year 2004-2017, the HAL-Q system

has been implemented in 717 food enterprises with

163,000 employees. After HAL-Q implementation

the adulteration of haram substances could be easily

monitored and eliminated. The implementation of

HAL-Q is covered in all expects of Islamic principles

and recognized International standardization system

if the food industry fully integrated this system in the

industry, the reduction of an unnecessary cost such as

laboratory testing fee could be possible. As a

consequence, HAL-Q system plays an important role

in Halal food industry in order to uplift the Halal

certified products to be high standard quality with

Halal security assurance and acceptance at

international level.

Figure 4: Halal Management System (HAL-Q) concept.

The HAL-Q system is one of management system that

concern not only physical, biological and chemical hazards

but also Haram hazard which is the main critical control

point for managing Halal food industry. This is one of

management system which top-up to the HACCP system.

Figure 5: Steps in HAL-Q Halal Standardization.

5 ID OF QUERY RAW

MATERIALS FOR ASSURING

HALALNESS (IQRAH)

Food additives which are added to the food products

are coded as E-numbers by EU (Codex Alimentarius

Commission, 2001). All food additives need to be

registered and certified by EU in order to get the E-

number codes. The E-numbers are added into food

production process for the purpose of preservation,

inhibition of microbial activities, as well as

improvement of food quality and nutritional value

(Emerton and Choi, 2008). The E-numbers may act

as preservative agents, antioxidant agents,

emulsifiers, raising agents, and colouring agents. The

E-numbers have been used and categorized (Codex

Alimentarius Commission, 2001) as following:

E100-199 - Colours

E200-299 - Preservatives

E300-399 - Antioxidants, Acidity regulators

E400-499 - Thickeners, Stabilizers, Emulsifiers

E500-599 - Salts and related compounds

E600-699 - Flavour enhancers

E900-999 - Surface coating agents, sweeteners

E1000-1399 - Miscellaneous additive

E1400-1499 - Starch derivatives

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Most of the E-numbers are accepted to be used in

many Muslim countries for long decades although

some of the E-number is derived from non-Halal

origin. The status of E-numbers is never be clarified.

This is a big concern of Muslims to check the Halal

status of E-numbers before deciding to use in the food

production. Basically if the E-number derived from

plant origin, it is considered as Halal whereas the E-

number derived from animal can be considered as

Halal only when it meet the criteria such as if it is

derived from Islamic-slaughtered animal or the

animal itself is Halal to be consumed. However, due

to lack of information regarding Halal E-number, and

complicated processes and chemical used in making

E-numbers create the difficulties to identify the Halal

status of the raw materials by Islamic scholars. This

is where the Muslim scientist needs to take place to

help the Islamic scholars by utilizing science and

technology to discuss the issues. Therefore, it is

compulsory for Muslim scientist to make Halal

database so-called H-Number database to

facilitate food manufacturers. In this regard, the

IQRAH (ID of Query Raw materials for Assuring

Halalness) was developed by The Halal Science

Center, Chulalongkorn University. At first, the Halal

Science Center working together with the CICOT and

Thai Halal industries and all the E-number used in the

food industry in Thailand were listed. Then, the E-

numbers which regularly utilized in Thai food

industry were investigated for the Halal status by

documentary evidence.

The E-numbers accredited by trusted Islamic

organization were listed as Halal number (H-number)

while remaining the number in accordance to E-

number for example; E-400 to be H-400. The reason

is to facilitate the manufacturer to access the H-

number easily since most of the manufacturer is

familiarize with the E-number. Some of the E-

numbers without Halal certification were then

required for investigating through the document

review and interview the person in charge and were

verified of Halal status by Halal forensic science

laboratory testing. For E-numbers which were listed

as Mashbooh were further discussed with CICOT,

HSIT and Sheikhul Islam Office. Prior to publication

of H-number ingredient list, the Halal ingredients

derived from Trust Islamic Organization were again

confirmed by the fatwa of Sheikhul Islam and Thai

Islamic scholars with provision of scientific

information from HSC’s scientists. Similarly,

Mashbooh ingredients and Haram ingredients were

also verified by fatwa of Sheikhul Islam and Thai

Islamic scholars. All the H-numbers also detailed

with the name of raw materials producing company.

The Halal Science Center has been successfully

published the H-number book namely “H Number:

Halal Haram Mashbooh Ingredients List” by the

cooperation of both Islamic scholars and Muslim

scientists. This book is very useful for manufacturer

to choose the Halal ingredient list of choices. This

IQRAH is also one of Halal upstream management

which is not only provide Halal ingredient list

information but also elimination of other Halal

processing cost which may burden the Halal food

manufacturer compared to non-Halal food

manufacturer. This is one of a great success of

Muslim scientist to utilize the advancement of science

and technology to accomplish the matter of religious

concerns. The research and development of Halal

replacement of Haram E-number is also an urgent

needed to be seriously taken into action.

6 DIGITALIZATION

The certification and verification of the Halal product

is more complicated. The Halal certification

information is an important aspect in the traceability

of Halal industry supply chain. Traceability is

becoming a common element of public interventions

and of private systems for monitoring compliance

with quality, environmental, and other standards. Not

only the information related to Halal products and

services will be exchanged among organizations, but

also the information within the organizations. The

information is usually archived in electronic format

within the responsible of each organization.

However, most of the information could not be shared

instantaneously because lacking of standard protocol

to archive, format, and exchange them. This will be a

crucial barrier for improving the competitiveness of

Halal industry. In order to achieve this, the numerous

of data from different sources are required to fulfil the

requirement. The Halal Science Center has initiated

System Protocol for Halal Electronic Resource

Exchange, or SPHERE, to manage all data produced

including Halal certification processes, HAL-Q

system, IQRAH, Halal e-commerce, Halal tourist,

Halal restaurant and so on, under SPHERE platform

(Figure 5). Exchange of information of the Halal

product will help investor/entrepreneur in national

and international level for improving Halal social and

business activity.

The Precision Halalization and Digitalization of Halal Materials and Products

2223

Figure 5: The concept of System Protocol for Halal

Electronic Resource Exchange (SPHERE) initiated by The

Halal Science Center, Chulalongkorn University in 2015.

7 CONCLUSION

Precision Halalization creates value-added of Thai

Halal certified product which represent high product

quality, security Halal assurance. By digitalization in

all aspects of Halal value chain such as Halal

certification, Halal forensic science laboratory, Halal

management system, IQRAH, Halal processing could

provide easy accessible of related data and high

efficiency of facilitation with reducing time and cost

consumption for the food manufacturers. This system

will uplift the Halal certified products to be a major

exporter of food in the world. Therefore, the precision

Halalization is the system behinds Thailand Halal

production for maintaining sustainable Thailand

Diamond Halal and Halal for all.

ACKNOWLEDGMENTS

The authors expressed their gratitude towards the

National Economic and Social Development Board of

Thailand (NESDB), the Office of Higher Education

Commission, Ministry of Education and the Southern

Provinces Administrative Center (SBPAC) for their

financial support. The authors also would like to

thanks the Sheikhul Islam office and CICOT for their

contributions in giving the Islamic point of view for

the publication of H-number book.

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