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vendredi 18 septembre 2009

MUSLIMS : Halal food Europe’s is a growing

France : source www.economist.com/

JUST before the beginning of Ramadan, the month-long Muslim fast
which ends this weekend, an unusual advertisement appeared
on French television.
Panzani, a pasta-maker, was touting its Zakia line of halal ready-meals.
In a secular nation it seemed like “a little revolution”, as Le Parisien,
a newspaper, put it...

...The trade in halal food is growing fast, and is likely to continue to do so.
Big food producers have long catered to Muslims, a market worth some
$630 billion globally according to KasehDia, a consulting company
that specialises in the trade.
Nestlé has produced halal goods since the 1980s; 75 of its 456 factories
now have a halal certification.
But only recently have big European shops followed suit.
Carrefour, the world’s second-largest retailer, launched a new range
of products just in time for Ramadan. Casino, a French supermarket
chain, has a halal line, and British outfits Tesco and Sainsbury’s carry
halal products. KFC, an American fast-food chain, is conducting a trial
of halal food in eight of its British restaurants.
All its French ones are already halal certified....

...As the halal market grows, two problems are emerging.
The first is the lack of broad standards. Halal regulations vary widely
both between countries and within them. In Australia, all slaughter
for halal meat is regulated by the government. In France, by contrast,
there are over 50 certification bodies, all in competition with one another...

...The second problem is squeamishness among non-Muslims.
Animals slaughtered according to halal custom are supposed to be alive
when their throats are cut, a practice that animal-rights
groups condemn. Switzerland, Norway, Iceland and Sweden
forbid it outright. Some governments have reached a compromise

that allows for animals to be partly stunned before being killed.
But not all Muslims are happy with this.
The halal market may be buoyant, but the waters are choppy.
Read + Halal food: Cut-throat competition The Economist

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