2. Moulana MS Navlakhi South African National Halaal Authority PAK – ASEAN Workshop on Halal Food Production Technology and Certification system 11-12 th March 2009 – Karachi Expo Centre, Pakistan Ensuring Halaal Value Addition in Dairy Products

6. AFRICA… SOME FACTS Cradle of Humankind First sanctuary for Muslims Approx 400m Muslims Natural resources Colonial invasion

8. SOUTH AFRICA – The Rainbow Nation Unique location 3000 km coastline Highly developed infrastructure 11 languages Muslim minority

9. Introduction ‘Halaal’ dietary law simplified Common misconception Ambit of application Halaal diet – preference or obligation Additives / Food ingredients

10. Dairy Products - Source and Definition Dairy products defined as foodstuff produced from milk Dairy among the oldest food industries Sources – Cows, Buffalos, Goats, Sheep, Camels, etc.

11. Main Source Cows Milk

12. Dairy In the Qur’ân “ Verily, in the cattle there is a lesson for you. We give you to drink of that which is in their bellies, from between the impurities and blood, pure milk palatable for the drinkers”. (Chapter 16, verse 66)

13. General Rule for Eggs & Dairy Products Milk and eggs of all acceptable animal species are permitted

14. Dairy in the Good ‘ol Days Fresh Milk Cream Butter

15. Nowadays …. Fortified Milk Low Fat Milk UHT Milk Skim Milk Buttermilk Condensed Milk Evaporated Milk Milk/Juice Blend

16. Nowadays …. Fresh cream Sour cream Flavoured Butters Fortified Yoghurt Fat Free Yoghurt Flavoured Yoghurt Fruity Yoghurt Drinking Yoghurt

17. Nowadays …. Hard Cheese Cottage Cheese Processed Cheese Feta Cheese Mozzarella Cheese Parmesan Cheese Cream Cheese…

18. Why Additives ? ? ? Processing Aid Improve Texture Add Colour Lock in Moisture Enhance Appearance Create Stability

19. Ensuring Halaal Value Addition...

20. Critical Ingredients Fortification agents Gelatin Glycerin/glycerol Emulsifiers Stabilisers Enzymes Alcohol Flavourants Colourants

21. Critical Ingredients Fortification Agents - Addition of specific nutrients to population with an increased level of intake. Gelatin –N–No distinction on the label for the source of animal, so any product containing gelatin is Haram or suspected. Glycerin –N–No distinction on the label for source of glycerin (animal or vegetable) so any product containing glycerin is also suspected.

22. Emulsifiers:Emulsifiers: –Commercially available mono and diglycerides may be manufactured from vegetable oil, beef fat or lard. –If not labeled as vegetable, then product is considered suspected.

23. Critical Ingredients Enzymes: –T–The source can be animal, plant or microbial. Normally the label does not make any distinction. Whey and Other Dairy Ingredients: –D–Depends on the enzyme used. Normally the label does not make any distinction, so the products will either be Haram or suspected.

24. Alcohol:Alcohol: Wine & Liquor is not permitted Alcohols naturally occurring in fruits which is distilled into essences is condoned in small amounts. Ethanol used for technical applications e.g. solvent, carrier etc. may be permitted at specified residual levels.

25. Biotech Ingredients Non-hazardous Chemicals are acceptable Microbial Enzymes are acceptable Transgenic Foods Plant to plant gene transfer is ok Animal to plant gene transfer ? Animal to animal gene transfer ?

36. Halaal Assurance – an option ? Leading edge Export requirement – Muslim Countries? Expand market share 1,6 billion Muslims 650b US $

37. CONCLUSION

38. Conclusion Motivation not Coercion Proactive industry approach Halaal alternatives Religious obligation Corporate responsibility

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