There is a pressing need to address kosher & halal markets simultaneously; many companies that have undergone kosher certification indicate that certification is more easily acquired if the company is certified in the first place. The authors characterize expanding kosher & halal markets and explain how businesses can comply with rising demands.
There is a pressing need to address kosher & halal markets simultaneously; many companies that have undergone kosher certification indicate that certification is more easily acquired if the company is certified in the first place. The authors characterize expanding kosher & halal markets and explain how businesses can comply with rising demands.
Johan Fischer is Associate Professor in the Department of Social Sciences and Business, Roskilde University, Denmark. His work focuses on modern religion and markets in global perspective. More specifically, Johan explores the interfaces between class, consumption, market relations, religion and the state in a globalized world. John Lever is Senior Lecturer at the University of Huddersfield. His work on the food industry focusses on kosher and halal meat markets, farm animal welfare and sustainability. He also conducts consultancy in the international halal market.
Inhaltsangabe
Jewish and Arabic Terms Part one 1. Introduction 2. What is kosher and halal? 3. Similarities and differences between kosher and halal Part two 4. Certification inspections and logos 5. Standards 6. Kosher and halal certification 7. Government 8. Consumers Part three 9. Meat and poultry production 10. Biotech production 11. Dairy 12. Bread and Bakery 13. Fruit and Vegetables 14. Shops 1. Restaurants 16. The food service industry and public institutions 17. Training 18. Science 19. Conclusions Index.
Jewish and Arabic Terms Part one 1. Introduction 2. What is kosher and halal? 3. Similarities and differences between kosher and halal Part two 4. Certification inspections and logos 5. Standards 6. Kosher and halal certification 7. Government 8. Consumers Part three 9. Meat and poultry production 10. Biotech production 11. Dairy 12. Bread and Bakery 13. Fruit and Vegetables 14. Shops 1. Restaurants 16. The food service industry and public institutions 17. Training 18. Science 19. Conclusions Index.
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