Introduction - Food Integrity and Supply Chain Including Halal Foods

1.

Introduction
Halal is the Arabic word meaning “permissible” according to Shariah law in the teachings ofIslam［1］. Foods produced in accordance with this teaching are defined as “halal foods.” Harammeans “forbidden” according to Shariah law. A certification system, which is named “halal certification,” has been established to ensure that foods are produced according to halal. Similar to general foods, halal foods have a series of supply processes, from food production to processing, storage, distribution, sales and consumption. However, all stages in the food supply chain, throughraw materials, processing, packaging, and distribution, should be certified by regulations based on
Islamic teaching.
The halal certification system has the concept of “from farm to fork” as shown in Fig. 1. Acompany gains certification by satisfying halal food regulations from a halal certification organization. Currently, there are nine certification organizations in Japan［2］.The six organizations havemutual certification from the Malaysian Government’s Certification Organization（JAKIM）. The
three organizations have not received mutual certification from JAKIM ; therefore, they have local halal authentication.
Halal foods are safe and reliable for Muslim people, but they have not been widely available
in Japan. Food integrity is important not only for Muslim people but also for all consumers in Japan. However, there are few studies on supply chain integration and its relation to consumerawareness in Japan. The aim of this chapter is to investigate supply chain integration of halal
foods in Japan by interview survey of Japanese companies handling halal foods in Japan.

Figure 1. Concept of “from farm to fork” for halal certification.

2.

Related WorksTan et al.［3］proposed a framework of the halal food supply chain. They established a con-ceptual model for investigating the relationship between the supply chain integration and halalfood supply chain integrity in the Malaysian context. Their results indicated that internal integration and strategy had a positive influence on halal food supply chain integrity. Strategic coopera-21

tion should be undertaken with suppliers on the quality and safety of raw materials for halal
foods. Ali et al.［4］also investigated the impact of external integration on compliance with halalstandards, as an example of product integrity within the food industry. Their study extended existing research on food integrity to examine not only food quality and safety, but also the foodsupply chain from production, procurement, and distribution for Malaysian halal foods. They
found a clear influence on customer integration in two aspects : product quality and cost, but nodefinite impact on supplier integration. Saidon et al.［5］investigated supply chain integration ofJapanese foods and beverage companies in Malaysia. They proposed a short and succinct supply
chain regardless of the size of the company. The Japanese companies had short and concise supply chains and procured raw materials from farms in Malaysia to enhance time efficiency. Most
companies had not signed contracts with suppliers, indicating that they had established a longterm relationship with suppliers based on mutual agreements.
In addition to halal foods, the safety and reliability of all supplied foods have been important
for all the stakeholders world-wide. That is the concept of “food integrity.” Ali et al.［6］proposed
how halal food integrity of focal companies could be improved through supply chain integrationfrom a Malaysian perspective. They discussed halal integrity management and supply chain relationship by using the arc of integration theory. Frohlich and Westbrook［7］suggested two typesof supply chain integration : the forward physical flows of deliveries and the backward coordination of data from customers to suppliers. They graphically illustrated both types as the arc of integration. For halal food integrity of focal companies in Malaysia, Ali et al.［6］provided evidence
for four hypotheses concerning the applicability of supply chain integration for halal foods. For
example, the focal companies’ adoption of a more extensive supply chain integration strategy influenced the quality of halal foods.
Food integrity depends considerably on consumer awareness to halal foods. Gonlaz et al.［8］conducted a questionnaire survey of non-Muslim consumers in Malaysia. They investigated thefactors relating recognition and attitudes of consumers to halal foods and suggested that non-Muslim consumers understood halal foods, principle of halal, and slaughter. Bonne et al.［9］studied
determinant factors of consumption of halal meat for Muslim consumers who immigrated from
north Africa to France. They indicated that the selection of halal meat depended on identity as
Muslim, academic background, consumption of halal meat, influence of other Muslim, and recognition control of halal meat. These studies indicated that consumer awareness of halal foods depended on individuals because food integrity was partly regarded as a psychological process inindividuals with their beliefs. Thus, cross-cultural understandings are important for food diversity
with co-prosperity in the society.
3.
3. 1

Supply Chain Integration of Halal Foods in Japan
Interview survey of 20 companies handling halal products in Japan
Compared with the general foods in Japan, there are a few companies handling halal prod-ucts in the Japanese market. However, these companies have made efforts to offer safe and reliable foods to Muslim and other consumers in Japan under insufficient environment of halal food22

Introduction - Food Integrity and Supply Chain Including Halal Foods

Table 1

Overview of 20 companies.

Manufacturer（MNF）
MNF1
MNF2
MNF3
MNF4
MNF5
MNF6
MNF7
MNF8
MNF9
MNF10
MNF11

Homebred chicken

Halal Certification

Food service
Curry with rice
Fishery products
Seasoning
Game
Fishery & processed foods
Seasoning
Frozen & ready foods
Food service
Organic vegetables

Halal Certification
Halal Certification
Halal Certification
Halal Certification
Halal Certification
Muslim Friendly
Muslim Friendly
Muslim Friendly
Muslim Friendly
None

RTL1
RTL2
RTL3
RTL4

Certified Foods
Certified Foods
Certified Foods
Certified Foods

Muslim Friendly
Muslim Friendly
Muslim Friendly
Muslim Friendly

RTL5

Certified Foods

Muslim Friendly

Café
Restaurant ServiceTendon
Ramen noodle

Halal Certification
Halal Certification
Muslim Friendly
Muslim Friendly

Retailer（RTL）

Restaurant（RST）
RST1
RST2
RST3
RST4

supply chain. Their strategies of supply chain integration have been possessed as implicit knowledge in the companies. Therefore, a qualitative research is required to identify the relevant dimensions［10］. Ali et al.［6］investigated halal food integrity in Malaysia through in-depth interviews from the viewpoint of supply chain integration. In this chapter, we prepared an interviewsurvey with a questionnaire based on that of Ali et al.［6］to a Japanese context.
We conducted this survey of 20 companies handling halal products in Japan. They were classified by business categories（manufactures, retailers, and restaurants）and by their policy of halal certification or Muslim friendly. Table 1 shows the overview of 20 companies.
3. 2

Results of interview survey

3. 2. 1

Halal certification policy

The six manufacturers and two restaurants adopted halal certification policy. MNF1, which
provided homebred chickens from breeding to processing, had obtained halal certification in Japan. Based on the feed safety law in Japan, homebred chickens were bred by using vegetable-only feeds. Muslim employees engaged in slaughter and processing of homebred chicken through an
Islamic method using carbon dioxide anesthesia. They had an internal system similar to ISO
22000（Food Safety Management System）to address halal food integrity. They disclosed all information on the halal process, including the breeding and processing of chicken. They considered
homebred chickens to be well-known as halal foods in Japan. Furthermore, they suggested menus
to restaurants and details on how to display processed chicken to retailers to ensure halal foods.

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MNF2 provided bread and frozen foods for contract food service, inflight meals, hotels andrestaurants. They had obtained halal certification in Japan to their central kitchen. They paid attention to hygiene standards for handling raw materials based on ISO 9001（Quality Management Systems）, and their manufacturing line in the central kitchen was halal-certified. In distribution, they partly used private containers to deliver halal foods. They also gave restaurants andretailers an instruction on dealing with storing methods of halal foods.
A curry-restaurant group of MNF3 had opened halal curry shops in addition to non-halal curry restaurants. They had obtained halal certification in Japan. All the raw materials for the currysauce（beef, chicken, vegetables, spices, etc.）were procured in Indonesia. Curry sauce was also
made and packaged there, and it was imported to Japan. Information on ingredients and halal
certification of the curry sauce was disclosed on the company’s website.
The local café , RST1, had a local halal certification in Japan. Most of the raw materials（beef,vegetables, etc.）were obtained with a halal certification, and the others ware cooked according
to a Muslim friendly policy. The manager directly procured halal food materials from a manufacturer to prevent the delivery of halal food with non-halal products.
3. 2. 2Muslim friendly policy

The four manufacturers, five retailers, and two restaurants adopted Muslim friendly policy,
so that they considered the cost and benefit of halal certification. MNF7 provided fishery and processed foods such as Satsuma-age（deep-fried fish cakes）did not obtain halal certification. However, they established a brand by disclosure of food information. The consumers including Muslimpeople could eat Satsuma-age as a safe and reliable food by checking information through thewebsite and social media. To achieve Muslim friendly policy, they checked that lard and alcohol
were not used in raw materials at procurement. They did not use pesticides or chemical seasonings. The production line of Muslim friendly foods was separated from lines for non-halal products. They had an internal system and SOP（Standard Operating Procedure）for other companies. They also had an opportunity to communicate the provision of products with retailers andrestaurants.
MNF8, which mainly provided roux and spices for curries and stews, used only halal-certified
pepper made in Indonesia. They did not use animal raw materials to provide roux for curry, as
part of their Muslim friendly policy. They had a traceability system for the material lots. They
had also established a consultation counter and a website for information on their halal products.
MNF9, which mainly provided frozen and ready foods, had not obtained halal certification.
But based on a Muslim friendly policy, alcohol was not used in processing. To prevent contamination with non-halal foods, they manufactured frozen foods for Muslim in the early morning before
processing non-halal foods. Ingredients in English and pictograms were displayed for all consumers.
The Japanese Tendon（a bowl of rice topped with tempura）restaurant RST3 had not obtained halal certification, but they used halal-certified raw materials such as seafood, chicken, andvegetables. They paid attention to supplier selection and procurement of raw materials. Information such as the ingredients of Tendon was disclosed social media.

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Introduction - Food Integrity and Supply Chain Including Halal Foods

All the retailers adopted Muslim friendly policy because they handled food products for all
consumers. They pursued to procure some halal-certified foods and display them apart from
non-halal materials as much as possible.
4.

Summary
Food integrity is important for all consumers in Japan. In this chapter, the fundamentals ofhalal and halal foods were outlined and the survey results of Japanese companies handling halal
foods in Japan were reported. These companies including manufactures, retailers, and restaurants
adopted either halal certification or Muslim friendly policy to follow diverse consumer needs.
However, such strategies depend on consumer awareness of halal foods. The next chapter introduces the survey results of consumer awareness of Muslim people stayed in Japan.
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