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Understanding the Halal Concept and the Importance of Information on Halal Food Business Needed by Potential MalaysianEntrepreneurs

Author

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  • Kasmarini Baharuddin
  • Norliya Ahmad Kassim
  • Siti Khairiyah Nordin
  • Siti Zahrah Buyong

Abstract

The wholesomeness concept of Halal, which covers not only the Shariah requirement, but also the sustainability concept of hygiene, sanitation and safety aspect, makes Halal food readily acceptable by consumers who are concerned about food safety and healthy life style. Realizing that, small entrepreneurs take advantage of business opportunities in the Halal industry to reap the benefits of increasing profits for Halal food areas that have great potential to generate income. Therefore, the aim of this study is to identify whether respondents understand the concept of halal-based business and to examine the important information needed by them in venturing into halal food business. Questionnaires were sent out to a total of 60 potential entrepreneurs who attended a three-month entrepreneurship course conducted by the Malaysian Academy of SME and Entrepreneurship Development of Universiti Teknologi MARA, Malaysia. Results showed that respondents’ understanding on halal concept is high as indicated by overall mean score of 4.52. Besides, respondents have positive behavior towards Halal products (mean=4.58). Furthermore, information on Halal food production, preparation, handling and storage are the most important information needed by the respondents. Therefore, Halal governing body must ensure that all the information pertaining to Halal-based business can be accessed easily in order to fulfil the entrepreneurs’ information needs.

Suggested Citation

  • Kasmarini Baharuddin & Norliya Ahmad Kassim & Siti Khairiyah Nordin & Siti Zahrah Buyong, 2015. "Understanding the Halal Concept and the Importance of Information on Halal Food Business Needed by Potential MalaysianEntrepreneurs," International Journal of Academic Research in Business and Social Sciences, Human Resource Management Academic Research Society, International Journal of Academic Research in Business and Social Sciences, vol. 5(2), pages 170-180, February.
    • Handle: RePEc:hur:ijarbs:v:5:y:2015:i:2:p:170-180
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    Citations

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    Cited by:

    1. Mohammad Faruk Hossain & Dr. Che Thalbi bt Md. Ismail & Dr. Nazli Mahdzir, 2021. "The Impact of Corporate Social Responsibility in Bangladesh Halal Food Industry," iRASD Journal of Management, International Research Alliance for Sustainable Development (iRASD), vol. 3(1), pages 69-81, june.
    2. Hendri Hermawan ADINUGRAHA & Ahmad ROFIQ & Ahmad Hasan Asy'ari ULAMA'I, 2019. "Prespective Review Of Islamic Study Towards Qaryah Mubarakah’S (The Blessed Village) Values In The Tourism Village," Social Sciences and Education Research Review, Department of Communication, Journalism and Education Sciences, University of Craiova, vol. 6(2), pages 63-88, November.
    3. Ali, Mohd Helmi & Suleiman, Norhidayah, 2016. "Sustainable food production: Insights of Malaysian halal small and medium sized enterprises," International Journal of Production Economics, Elsevier, vol. 181(PB), pages 303-314.
    4. Norliya Ahmad Kassim & Kasmarini Baharuddin & Nor Zaina Zaharah Mohamad Ariff & Siti Zahrah Buyong, 2016. "Business Information Needs of Small and MediumSized Enterprise Managers," International Journal of Academic Research in Business and Social Sciences, Human Resource Management Academic Research Society, International Journal of Academic Research in Business and Social Sciences, vol. 6(10), pages 151-160, October.

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