The rapid expansion of the halal industry and its markets has occurred not only in the heavily Islamic regions of Southeast Asia and the Middle East, but also in more unexpected countries such as Turkey, Japan, and South Korea, plus many others around the world. Yet despite both the increasing number of practicing Muslims and the demand for halal products worldwide, a base of scholarship on the subject has never emerged. The industry has been more market driven rather than knowledge driven. As such, industry operators have frequently drawn attention to the absence of such an authoritative text, one that would elucidate the shariah credibly of halal as well as its market presence.Mohammad Hashim Kamali's Shariah and the Halal Industry is designed to fill this gap. The first of its kind in the English language, the book is written in an accessible and reader-friendly style by a world-renowned authority on Islamic law and jurisprudence. The book serves as a reference on the shariah foundations of halal and meets the needs not only of industry operators and decision-makers, but also of students, scholars of Islam, and the many practicing Muslims who are customers of the halal industry across the globe. The book can also serve to educate the general public and non-specialist readers on Islam and shariah law at-large.

CONTENTSIntroductionSummary and Overview World Halal Market Religion and Culture Harm (Darar) and Repulsiveness (Khubth) Meat Eating Then and NowPART ONE: Shariah PerspectivesIntroductory RemarksI. Shariah, Meaning, History, and SourcesII. The Principle of Original Permissibility (Ibahah)III. The Permissible (Mubah, also Halal and Ja'iz)IV. Halal and Tayyib Compared Tayyib in Scholastic Jurisprudence Tayyib Beyond Victuals Tayyib in Halal Standards Malaysia Tayyib, Spirituality and FitrahV. The Principle of Original Cleanliness (Taharah)VI. The Prohibited (Haram) Classifications of Haram The Grounds of Haram Manifest Harm (Darar) Intoxication Filth, Impurity and Natural Revulsion (najis, rijs, khaba'ith, mustaqdharat) Unlawful Acquisition Mixing of Halal and HaramVII. Haram, Permanence and Change: The Principle of Substance Transformation (Istihalah)VIII. Extreme Dilution (Istihlak)IX. Necessity (Darurah) and Forgetfulness (Nisyan)X. The Reprehensible (Makruh)XI. The Recommended (Mandub)XII. Requirements of a Valid SlaughterXIII. Grey Areas and Doubtful Matters - (al-Shubhat, Mashbuh, Mashkuk) Gelatine Lard Insulin Pig Hair and Skin Doubtful Ingredients and Additives Food Additives Food Ingredients - (Halal E-Codes)XIV. The Role of Custom ('Urf)XV. Meat, Poultry, Seafood and Dairy Products Birds Fish and Marine Life Insects and WormsXVI. Fatwa Issuance in ShariahXVII. Selection (Takhayyur)XVIII. Piecing Together (Talfiq)XIX. Legal Maxims on Halal and HaramXX. Islam and Science Introductory Remarks Stunning and Halal Slaughtering Halal Vaccines Genetically Modified Organisms Meat Eating then and Now: Environmental Impacts of Meat EatingPART TWO: Halal Industry in MalaysiaIntroductory RemarksXXI. Milestones of Development Halal Standards Halal Certificates Halal Parks Halal Pharmaceuticals Disparity Issues in the Management of Halal IndustryXXII. Fatwa Issuance in MalaysiaPART THREE Regional and International DevelopmentsIntroductory RemarksXXIII. Halal in Indonesia, Thailand, New Zealand and JapanXXIV. Imported MeatXXV. Halal Tourism Introductory Remarks Shifting Patterns in International Tourism Values, Places and Facilities Halal Tourism or Islamic Tourism? Halal Tourism in Malaysia and Turkey Halalphobia and Halal Reputation RiskXXVI. Conclusion and RecommendationsBibliographyGlossaryIndexAppendix I: Qur'anic Verses in ArabicAppendix II: Hadith Passages in ArabicAppendix III: Islamic Legal Maxims in ArabicAppendix IV: Diarlel Research