The Parameters of Halal and Haram in Shariah and the Halal Industry

Description

Exploring the question in detail Kamali explains the basic principles of halal and haram and discusses, particularly in relation to the meat industry, key issues surrounding their implementation. In doing so he gives important insights into, and relevant understanding of, many of the misconceptions and challenges confronting Muslims today. The issue of additives for instance has caused considerable confusion in food consumption. Not surprisingly, perceptions of what constitutes halal also vary among the schools and scholars of Islam. Other factors such as custom and climate also tend to be influential. In addition the work at hand examines issues in halal certification procedures, and matters of concern to uniformity in halal industry practices. The "Parameters" of "Ḥalāl" and "Ḥarām" in Shariʿah and the "Ḥalāl" Industry Front cover Title page Copyright page Contents Foreword The Parameters of "Ḥalāl" and "Ḥarām" in Shariʿah and the "Ḥalāl" Industry Introduction Understanding the "Ḥalāl" and "Ḥarām" The Permissible ("Ḥalāl", also "Mubāḥ", "Jā’iz") "Ḥalāl" and "Ṭayyib" Compared The Principle of Original Cleanliness ("Ṭahārah") The Prohibited ("Ḥarām") The Grounds of "Ḥarām" 1. Manifest Harm ("ḍarar") 2. Intoxication 3. Filth, Impurity and Natural Revulsion ("najas", "rijs", "khabā’ith", "mustaqdharāt") 4. Unlawful Acquisition "Ḥarām", Permanence and Change: The Principle of "Istiḥālah" (Substance Transformation) The Reprehensible ("Makrūh") The Recommended ("Mandūb") The ‘Grey Areas’: Doubtful Matters ("al-Shubuhāt", "Mashbūh", "Mashkūk") Food Enhancers and Additives "Mashbūh" Ingredients and Additives Ingredients and Additives That May Be Considered Unlawful Requirements of a Valid Slaughter The Role of Custom ("ʿUrf") in the Determination of Values Meat, Seafood and Dairy Products The "Ḥalāl" Industry in Malaysia Islam and Science Conclusion and Recommendations NOTES