Halal Gulf Conference 2011

The First Gulf Conference on the Halal Industry & its Services, 24-26 January 2011. Holiday Inn Hotel, Al-Salmiyah, State of Kuwait

The main organizers of this conference are the Ministry of Awqaf and Islamic Affairs of Kuwait, Kuwait Institute for Scientific Research, and GCC Standardization Organization. This conference has been cooperating with specialized organizations in this area, such as Kuwait Awqaf Public Foundation, the Public Authority for Industry in Kuwait, Halal Industry Development Foundation for the Awqaf Ministry of Malaysia, International Halal Integrity Alliance of Malaysia (IHIA) and the Association of awareness and information to the defense of Muslim consumers in France ASIDCOM.

The Program

  • Program of the conference : english (pdf) / arabic (pdf)

Abstracts and Curriculum Vitae of participants

  •  Abstracts and Curriculum Vitae of participants : english (pdf) / arabic (pdf)

Opening Speeches

  • Opening remarks of GM of the KISR (pdf)
  • O1. Opening Speech Minister of Justice and of Awqaf and Islamic Affairs in the State of Kuwait 2011 (pdf)
  • O2. Opening Speech State Minister of Islamic Affairs, Domestic Trade, Consumer Affairs and Chairman of Halal Steering Committee at Penang, Malaysia (pdf)
  • O3. Opening Speech of Secretary General, the GCC standardization organization (pdf)

Lectures

  •  L1 – Introduction to The Global Halal Industry and its Services, by Darhim Dali Hashim (pdf)
  • L2 – Definition of Halal Terms and Malaysia Halal Standards & Industries, by Mariam Abdul Latif (pdf)
  • L3 – The Halal Standards in GCC, by Dr. Sufyan Abdulkader Al-Rhayim (pdf)
  • L4 – Organization of the Islamic Conference (OIC) Halal Standards: Islamic Perspective, by Prof. Nasser bin Abdullah Al-Maiman. (pdf)
  • L5 – International Islamic Fiqh Academy (IIFA) Halal Standards, by Dr Abdulqahir Qamar (pdf)
  • L6 – Providing Halal meat and food to the Kingdom of Saudi Arabia:Challenges and obstacles by Dr. Ibrahim Saad Almuhaize  (pdf)
  • L7 – Obstacles in enforcing Food Regulations, by Dr. Yunes teinaz (pdf)
  • L8 – The Reality of Halal Industry and its Servives in Europe, by Hanen Rezgui pizette (pdf)
  • L9 – The reality of meat imported from the West to the Middle East and the Arabian Gulf [”sic”] Countries, by Dr. Abdel Majid Katme (pdf)
  • L10 – The health and legitimacy disadvantages on the use of electric shocks in slaughtering, by Dr. Mohammad Fouad Albarazi (pdf)
  • L11 – Mechanical Slaughter: Islamic perspective, by Shaykh Mufti Zubair Butt (pdf)
  • L12 – The Islamic rule on the use of Haram and Najis Ingredients in the Halal Industry, by Sheikh Dr. Mohamed Habib Altjkani (pdf)
  • L13 – Instrumentations & Analysis Techniques for Halal Authentication And its current reality in the Muslim world, by Dzulkifli Mat Hashim, (pdf)
  • L14 – Chemical Status: Food and Feed Ingredients, by Dr. Muhammad Munir Chaudary, (pdf)
  • L15 – Chemical Status: Cosmetic Ingredients and Production Requirements, by Dr. Mahvash Hussain-Gambles, (pdf)
  • L16 – Chemical Status: Pharmaceutical Ingredients, by Dzulkifli Mat Hashim, (pdf)
  • L17 – Growth Media for Enzymes and Starter Cultures in Halal Perspective, by Dr. Ali Salim Fanous, (pdf)
  • L18 – Halal Production Requirements: Food & Food Additives, by Norhaizam Md Sani (pdf)
  • L19 – Halal Production Requirements: Animal Welfare at Slaughter, by Dr. Mohammed Shujauddin Shafi (pdf)
  • L20 –  Halal Services: Obstacles Over the Past 30 Years, by Dr. Hani Mansour Al-Mazeedi  (pdf)
  • L21 -Halal Services: Certification Process, by Haji Saifol Haji Bahli (pdf)
  • L22 – Halal Services: Internal Auditing – Requirements, Process and Procedures, by Norhaizam Md Sani (pdf)
  • L23 – Successful International Halal Services Models (SANHA), by Moulana Mohamed Saeed (pdf)
  • L24 – The experience Bosnia in providing Halal services in Europe, by Amir Sakic (pdf)
  • L25 –  Global Challenges In Halal Supply Chains, by Yousuf Pandor (pdf)
  • L26 – Techno Economical Aspects of the Halal Industry and its Services, by Drs. Irfan Sungkar (pdf)
  • L27 – Role of Islamic Finance in Supporting the Halal Industry and its Services, by Dr Asyraf Wajdi Dusuki (pdf)
  • L28 – Proposed Institute of Halal Industry and Services, by Haji Saifol Haji Bahli ([ pdf])
  • L29 –  Halal Tourism: the Untapped Market for the Halal Industry and its Services, by Dr. Noriah Ramli (pdf)

Resolution and Recommendations

  • Final Session and Recommendations, by Dr. Hani M. Al-Mazeedi, Dr. Husam Fahad Alomirah (KISR), Sh. Turky Eesa Al-Mutairi (Ministry of Awqaf and Islamic Affairs – Kuwait), Dr. Sufyan Abdulkader Al-Rhayim ( GCC standardization organization) (arabic and english, pdf)
  •   International islamic fiqh academy N95:3/10 quoted in the recommandations (pdf)
  • The main message of the conference is to stop the use of all types of Stunning before or after slaughtering, to stop the use of all types of Mechanical slaughtering, actual slaughtering done by only Muslim Slaughter men, and for all food, medicine, cosmetics, skin and hair care items produced for Muslim consumers worldwide no alcohol of any concentration is being used in the production of any of the ingredients, no Najis (religiously non-pure) ingredients of any source is being used, enzymes must be of Halal sources, and when fats, proteins, or food additives are being used they must be of 100% pure vegetable sources. In addition, all allowed eating birds and allowed eating animals that are distant for Halal Slaughtering should have been only fed a feed of only vegetable sources. Finally, not to verdict ingredients of Haram origins as Halal based on “intentional change” i.e. “Doubtful Istihala” whether partial or 100% chemical change. A Halal certificate from an approved Muslim third party is a must.

Saying only Muslim Slaughter men to avoid controversies of fatwa among Muslims.

From Muslim World League or World Assembly of Muslim Youth (WAMY).

  • Since there is no official Halal laws or standards calls for these stringent minimum Halal requirements, and until an official adoption for these minimal Halal requirements code, I will call this code “The Kuwait Halal Code”. And if the Halal food is of organic status then the code will be called “The Uwait Halal Organic Code”.

What the media have said about the conference

  بدء أعمال مؤتمر الخليج الأول لصناعة الحلال وخدماته

مؤتمر الخليج الأول لصناعة الحلال وخدماته ينطلق اليوم

فعاليات مؤتمر الخليج الأول لصناعة الحلال وخدماته  –

الحمَّاد افتتح مؤتمر «الخليج لصناعة الحلال» : الطيِّب من الطعام والدواء… عبادة وصناعة

أعلن إطلاق فعالياته الاثنين المقبل بالتعاون مع معهد الأبحاث

يعد المؤتمر الأول من نوعه في المنطقة -المحاضرون في ورش العمل ناقشوا صناعة الحلال وخدماته

المطيري: تشكيل مكتب خليجي لتحري صناعة الحلال

في افتتاح مؤتمر الخليج الأول لصناعة الحلال وخدماته الحماد: احترام المستهلك وعدم الغش مطلبان ضروريان

مكتب خليجي موحّد لصناعة الحلال وخدماته

مؤتمر الخليج الأول لـ ” صناعة الحلال ” وخدماته ينطلق غدا

مؤتمر صحفي للأوقاف حول مؤتمر «الخليج الأول لصناعة الحلال وخدماته

أكد أن الإسلام يأمر بتوافق المنتجات مع متطلبات الشريعة

  الفلاح: الأخذ بزمام المبادرة ينهض بأمتنا لمنافسة أمم تنتج حضارات فقهية تبين الحلال من الحرام

شدد على ضرورة توحيد إجراءات الرقابة للتحقق من حِلّ الأغذية المستوردة

توسيع الثقافة الجماهرية وخروج الوزارة عن الوعظ المألوف

أول مؤتمر لصناعة الحلال

مؤتمر صحفي للأوقاف حول مؤتمر «الخليج الأول لصناعة الحلال وخدماته»