Malaysian chicken sausage producer holds valid halal certification and is not 'pig farming' business
"Manufactured by Leong Hup, the largest pig farmer in Malacca," reads Malay-language text below the image. "Impressed with the name.. the brand is 'Rahmat', the label is green in colour, the whole thing looks Islamic. But checking the factory again, turns out it is not a Muslim product," the text continues.
About two-thirds of Malaysia's 34 million population are Muslims who must observe strict halal dietary standards, which prohibit pork, alcohol and other meat that has not been slaughtered according to Islamic rites (archived link).
Concern over halal food certification has frequently sparked debate in the country -- often with accusations levelled against non-Muslim companies -- and AFP has debunked similar claims targeting other products such as cooking oil, bubble tea and even international coffee chain Starbucks.
The claim targeting Rahmat brand chicken sausage was also shared in a Facebook group with more than 141,000 members, as well as elsewhere on the platform here and here.
However, the claims are unfounded -- Google keyword searches found Malaysia's Department of Islamic Development (JAKIM) refuted them on Facebook in December 2019 (archived link).
A JAKIM spokesperson confirmed on February 10 that the 2019 statement remained valid.
JAKIM explained in its post that Leong Hup Agrobusiness manufactures the sausages as part of an agreement to make the product on behalf of another company, Mantap Eksklusif. The brand is named after its director, Rahmat bin Ibrahim.
"The brand name 'Rahmat' and the green packaging is based on an agreement between the owners and operators of Mantap Eksklusif.
"Leong Hup Agrobusiness, a commercial company under Leong Hup (Malaysia), is a subsidiary of Leong Hup International, which has no connections at all to pig farming," the statement said.
The agency repeated the clarification in another Facebook post published in November 2023 (archived link).
Further keyword searches found that Leong Hup International is in fact a Malaysia-based company mainly producing poultry, eggs and livestock feed (archived link).
The database of Halal Malaysia, the government agency responsible for the certification, also shows the product's halal certification is valid at least until August 2026 (archived links here and here).
Hashtags
Try Our AI Features
Explore what Daily8 AI can do for you:
Comments
No comments yet...
Related Articles
Time Business News
6 hours ago
- Time Business News
Halal Meat Certification: Your Complete Guide to Certified Halal Products and Compliance
When consumers see 'halal certified' on meat and poultry products, they trust that these items meet the strict Islamic dietary requirements. The global halal meat market, valued at over $200 billion annually, continues to grow as Muslim populations expand worldwide and non-Muslim consumers increasingly seek ethically-sourced meat products. Halal certification is a comprehensive process that ensures every step—from animal feed to final distribution—complies with Islamic law. Whether you're a meat producer, slaughterhouse operator, or restaurant owner, understanding halal meat production requirements is essential for serving the growing Muslim consumer market effectively and accessing lucrative export opportunities. Halal meat certification involves rigorous oversight of the entire production chain. The certification process begins with animal welfare and feed monitoring, continues through Islamic ritual slaughter, and extends to processing, packaging, and distribution. Each stage must meet specific requirements to maintain the integrity of halal meat products. Unlike conventional meat production, halal certification addresses both physical and spiritual requirements, ensuring products meet Islamic dietary laws while maintaining the highest standards of food safety and quality. The foundation of halal meat slaughtered according to Islamic principles requires several critical components: Only Muslims or People of the Book (Christians and Jews) may perform halal slaughter. The slaughterer must be competent and understand the requirements of Islamic ritual slaughter. Intention must be present for the specific slaughtering tool and for the animal being slaughtered. It must be clearly known to the slaughterman what they are doing and they must harbor the correct internal state. Before slaughter, the name of Allah must be mentioned. This spiritual component distinguishes halal slaughter from conventional methods and represents an essential requirement for certified halal chicken and other meat products. The animal must be alive at the time of slaughter, and at least two of the four major vessels (trachea, esophagus, and two carotid arteries) must be severed with a sharp instrument. This method ensures rapid, humane death while maintaining the spiritual requirements of halal slaughter. Animals must be healthy and free from defects that would render them unsuitable for consumption. This includes ensuring they haven't consumed excessive amounts of impure feed (jallaalah animals). One critical aspect often overlooked in halal meat production is animal feed management. Animals that consume more than 50% of their diet from prohibited sources become jallaalah and are temporarily unsuitable for halal slaughter. These animals must be fed a pure halal diet for a specified period before they can be considered for halal meat production. Feed monitoring includes: Regular inspection of feed ingredients Documentation of feed sources and composition Quarantine periods for animals that may have consumed prohibited feed Clear protocols for managing jallaalah animals For compliance with international halal standards, slaughterhouses must implement comprehensive halal systems: Dedicated Halal Lines: Many facilities maintain separate processing lines for halal products to prevent cross-contamination with non-halal items. Trained Personnel: All staff involved in halal processing must understand halal requirements and maintain proper protocols throughout their work. Halal Enforcement Director (HED): A qualified individual must oversee the halal system implementation, ensuring compliance with all requirements and managing any corrective actions needed. SSOP (Sanitation Standard Operating Procedures): Proper cleaning protocols must remove at least two of three contamination qualities (color, taste, smell) when equipment processes both halal and non-halal products. Professional halal certification services implement the four fundamental STIC principles throughout the production chain: Maintaining cleanliness and preventing contamination at every stage. This includes personnel hygiene, equipment sanitization, and product protection from prohibited substances. Complete documentation from farm to final product ensures accountability and enables rapid response to any issues. Internal traceability tracks products within facilities, while external traceability connects to suppliers and raw material sources. System reliability and adherence to moral principles ensure consistent halal compliance. This includes honest documentation, transparent processes, and ethical business practices. All ingredients and additives must be halal-compliant. This extends beyond the primary meat to include seasonings, preservatives, packaging materials, and processing aids. Halal meat certification requirements mandate strict protocols to prevent cross-contamination. Key areas of concern include: These high-risk areas require special attention and monitoring: Shared processing equipment Storage areas with mixed products Transportation vehicles Packaging and labeling stations When facilities process both halal and non-halal products, equipment must undergo thorough cleaning between product runs. ATP swab testing helps verify cleanliness levels and ensures no biological contamination remains. Clear identification systems, dedicated storage areas, and separate processing times help maintain product integrity throughout the facility. Halal chicken certification and other meat certifications must account for all additives used in processing. Common concerns include: Marinades and seasonings: All flavoring agents must be halal-certified or verified through supplier documentation All flavoring agents must be halal-certified or verified through supplier documentation Preservatives: Chemical preservatives must not contain alcohol or other prohibited substances Chemical preservatives must not contain alcohol or other prohibited substances Processing aids: Enzymes, emulsifiers, and other processing aids require halal verification Enzymes, emulsifiers, and other processing aids require halal verification Packaging materials: Even packaging components that contact food must meet halal requirements International halal meat markets present significant opportunities but require additional compliance measures. Different countries may have specific requirements for: Documentation and certification formats Additional testing requirements Facility registration and approval processes Ongoing monitoring and audit schedules Export facilities often require enhanced traceability systems and may need to meet multiple certification standards simultaneously. The complexity of these requirements makes professional guidance essential for manufacturers seeking to enter international markets. Maintaining halal meat certification involves continuous monitoring and periodic audits. Certified facilities must: Conduct regular internal audits Maintain detailed documentation Implement corrective action procedures Submit to periodic third-party assessments Update procedures as requirements evolve The halal meat certification process begins with a comprehensive assessment of your current operations and identification of areas requiring modification or enhancement. This initial evaluation helps determine the scope of work needed and provides a roadmap for achieving compliance. For manufacturers ready to enter the halal meat market or enhance their existing certification, the first step is understanding your specific requirements and current compliance status. You can get certification by starting with a detailed assessment of your production processes, facility design, and supply chain management. The halal integrity chain extends beyond the processing facility. Distribution centers, retailers, and food service establishments must maintain halal standards through: Proper storage and handling procedures Clear labeling and identification systems Staff training on halal requirements Preventing cross-contamination during transport and storage The global halal meat market represents one of the fastest-growing segments in the food industry. Key market drivers include: Growing Muslim populations in North America, Europe, and Asia-Pacific Increased awareness of halal products among non-Muslim consumers Rising demand for ethically-sourced and humanely-processed meat Expanding international trade opportunities For meat producers, halal certification opens doors to new markets while demonstrating commitment to quality, transparency, and ethical practices. This certification can differentiate products in competitive markets and provide access to premium pricing opportunities. Halal meat certification represents both a responsibility and an opportunity for meat producers worldwide. By understanding and implementing comprehensive halal standards, manufacturers can serve the growing global Muslim market while maintaining the highest levels of food safety and quality. The complexity of halal meat certification requirements—from slaughter protocols to supply chain management—makes professional guidance essential for success. With proper certification and ongoing compliance, meat producers can build trust with consumers, access new markets, and contribute to the growing halal food industry. Success in the halal meat market requires more than basic compliance; it demands a comprehensive understanding of Islamic principles, robust quality systems, and commitment to continuous improvement. For manufacturers ready to embrace these standards, the rewards include access to one of the world's most dynamic and growing food markets. TIME BUSINESS NEWS
Business Insider
11 hours ago
- Business Insider
I opened a restaurant with my grandma's recipes. I work 12-hour days and struggled to make rent, but I don't regret it.
Ernest Ang, 24, knew engineering wasn't for him — but he was unsure what career he wanted. He pestered his grandmother to share her coveted recipes with him. He started his own food outlet, battling high rents and long hours, and he regrets nothing. This as-told-to essay is based on a conversation with Ernest Ang, the 24-year-old founder of Kokoyo Nyonya Delights, a Peranakan eatery in Singapore. It has been edited for length and clarity. When I was younger, I wasn't allowed in the kitchen alone. My family always feared I'd burn it down. So when I told my grandmother that I wanted to start my own restaurant, she thought it was just another one of my crazy ideas — I'd had many growing up. I've always loved my grandmother's food. She used to run a hawker stall selling Peranakan food. Peranakan people like me have mixed Chinese and Malay ancestry, so our food is a fusion of Malay, Chinese, and Indian flavors. It's very strong in flavor and very fragrant. Last year, I started my own Peranakan food business, battling high rents, difficulty getting customers, and getting used to sweating in a kitchen for hours. I never looked back. I never saw myself in an office job I did an electronics engineering diploma, but realized I hated the idea of being an engineer. I didn't know what job to pursue, but I knew what I didn't want to do — engineering. I tried looking for work in human resources and administrative roles, but I knew that wasn't what I was cut out for. My friends recommended I try something different because my grandma is a good cook, and I love to cook. I decided to take a stab at it. Pestering grandma to divulge secret recipes My grandma is very secretive about her recipes. To her, they're like an asset. When I told her that I wanted to start my own restaurant, she thought I wasn't committed to it and that I would give up after a month or two. For months, I went to her house with ingredients, trying to watch how she cooked and take notes. This was a challenging process because she measured ingredients based on gut feeling. I finally managed to figure out her recipes and develop a process for cooking for a restaurant. Launching Kokoyo Nyonya Delights I launched Kokoyo Nyonya Delights in August, after months of practising recipes and an SG$80,000, or about $62,000, investment. I rented a small open-air eatery in Singapore's northwestern Serangoon neighborhood for SG$13,500 a month. Three of my friends helped me out with cooking and operations. My grandmother contributed some of her savings. I couldn't have done it without her investment. I started with 12 items on the menu, which included soups, vegetable dishes, and some meat dishes. My grandmother told me to focus on the most popular Peranakan dishes, like inchi kabin, a fried chicken dish, and beef rendang, which is beef stewed in coconut milk and spices. Babi pongteh, which is braised pork in soybean sauce, is also one of our favorites. Everything served at Kokoyo Nyonya has to be vetted by my grandmother. I'm not a certified chef. I don't have a culinary background — I only have my grandma. Cooking Peranakan food is a time-consuming and labor-intensive process. I get in at around 9 a.m. every day to make everything from scratch, because grandma doesn't like me selling leftovers. I leave after 9 p.m. after feeding the dinner crowd. There's a lot of prep involved. Based on my grandma's recipe, just cooking our rice is a 23-step, three-hour-long process. While the first few weeks of operations were smooth, the real challenge came after we had an article written about us, and we started seeing a wave of customers. The crowd was overwhelming, and I realized we couldn't cope with it. That's when I had to abandon some of the things my grandma told me to do, like ditching a wok in favor of a deep fryer to fry chicken. Moving after less than a year But less than a year after I opened in Serangoon, I had to move. My rent was also too high: SG$13,500 monthly. I couldn't afford it. And there were a lot of older people in the neighborhood where I opened my restaurant. I found that they weren't too willing to spend a lot of money on food. In July, I moved to a smaller stall in a food court near Singapore's Sixth Avenue, a wealthy neighborhood where people are willing to spend more. Rent here is much cheaper. I pay exactly half of what I did in my earlier location. I've also reduced the number of staff members from four to two. At first, I wasn't used to the long days in the kitchen. I was sweaty and grumpy. But I later accepted that that's what life as a restaurant owner is like. I work seven days a week, which doesn't leave time for much else. I haven't met my friends in a while, unless they come to see me. But I like that it's not a repetitive job. Every day comes with a new problem, be it difficult customers or problems with staff. I don't have regrets about trying to start something of my own.
Time Business News
a day ago
- Time Business News
Halal Certification for Dairy Products: Unlocking a $2.4 Trillion Market Opportunity
Are your dairy products truly halal? The hidden ingredients might surprise you. The global halal food market represents one of the fastest-growing sectors in the food industry, projected to reach $2.4 trillion by 2024. For dairy manufacturers, this presents an enormous opportunity—but only for those who understand the complexities of halal compliance and take action to secure proper certification. If you're in the cheese or dairy business, halal certification isn't just a label—it's a gateway to a massive, growing market of 1.8 billion Muslim consumers worldwide who are actively seeking trustworthy products. When you certify your cheese, milk, yogurt, and butter as halal dairy, you demonstrate that your brand understands and respects Islamic dietary principles while meeting the genuine needs of Muslim families. Whether you are a local manufacturer or a global wholesaler, halal certification for dairy products can help you secure shelf space, earn consumer trust, and grow your business in a competitive food market. But what exactly makes dairy products require halal certification, and why is this investment crucial for your business success? While most dairy products are naturally halal since they come from permissible animals, certain manufacturing processes and ingredients can render specific products haram (forbidden) without proper oversight and certification. The challenge lies in identifying which products require scrutiny and ensuring complete compliance. Most cheese relies on rennet, a key enzyme sourced from calf stomachs. If the animal isn't slaughtered according to halal principles, the product becomes haram, or unlawful, for consumption. Important Scholarly Context: Some Islamic scholars hold that rennet and lipase may be permissible even from non-halal sources, based on the understanding that these enzymes are not considered 'part of the animal' in the traditional sense. This position draws support from the hadith where the Prophet (ﷺ) consumed food from non-Muslim sources. However, there's a crucial distinction between individual consumption and halal certification standards: Individual consumers may choose to follow the more lenient scholarly opinion for personal consumption Halal certification agencies must apply the highest standards of scrutiny and compliance Manufacturers seeking certification specifically request verification that their products meet the most stringent halal requirements The certification process exists precisely to eliminate doubt and provide assurance beyond individual scholarly interpretations Found in many cheese products, lipase can come from non-halal animal sources, making sourcing critical. This enzyme can be derived from: Animal sources (often from non-halal slaughtered animals) Microbial sources (potentially halal if properly sourced) Plant sources (generally permissible) Without proper certification, manufacturers and consumers have no way to verify the source of lipase enzymes, creating uncertainty about the product's halal status. Yogurt, kefir, and other cultured dairy items often rely on bacterial starters, which can be grown on non-halal media or alcohol-based solutions. The Prophet Muhammad (ﷺ) said: 'Every intoxicant is khamr, and every intoxicant is impermissible' (Sahih Muslim 2003b), which extends to any alcohol used in the production process, even if not present in the final product. Dairy cows consuming feed with more than 50% impure ingredients (najis) produce non-halal milk. This concept is known as Jallalah—animals that consume more than 50% of their diet from najis (impure) sources. According to authentic hadith, Abdullah ibn Umar said: 'The Messenger of Allah (ﷺ) prohibited eating the animal which feeds on filth and drinking its milk (الجلالة)' (Sunan Abi Dawud 3785). This means if dairy cows consume feed containing more than 50% impure ingredients (such as animal by-products from non-halal sources, contaminated materials, or other najis substances), their milk becomes haram. The animal feed composition is absolutely critical to halal certification. Shared production facilities can lead to haram contamination. Proper cleaning protocols are essential for halal compliance. Islamic law requires that equipment contaminated with haram substances be properly cleaned according to specific standards that remove all traces of impurity (color, taste, and smell). Professional halal certification addresses every aspect of dairy production through: Complete Ingredient Verification Source verification for all rennet enzymes Analysis of lipase enzyme origins Validation of bacterial culture growing media Feed composition analysis for source animals Supply Chain Transparency Farm-to-shelf traceability Supplier auditing and verification Ongoing monitoring of ingredient sources Documentation of halal compliance at every step Production Process Oversight Equipment cleaning protocols Segregation procedures for halal production Cross-contamination prevention measures Staff training on halal requirements Cheese Products: Hard cheeses (cheddar, parmesan, gouda) Soft cheeses (mozzarella, ricotta, cream cheese) Processed cheese products Specialty and artisanal cheeses Fluid Dairy: Fresh milk and cream UHT and shelf-stable dairy Flavored milk products Dairy-based beverages Cultured Products: Yogurt (all varieties) Kefir and cultured buttermilk Sour cream and crème fraîche Probiotic dairy products Dairy Ingredients: Milk powders and proteins Whey products Dairy-based flavoring systems Functional dairy ingredients The global halal food market represents an enormous opportunity that continues to grow year over year. Muslim consumers represent: 1.8 billion people globally (nearly 25% of the world's population) $2.1 trillion in annual spending power Growing populations in key markets including North America, Europe, and Asia-Pacific For Muslims, consuming halal products is both an expression of faith and a commitment to following Islamic principles. Allah commands in the Quran (Surah Al-Baqarah 2:168): 'O mankind, eat from whatever is on earth [that is] lawful and good and do not follow the footsteps of Satan. Indeed, he is to you a clear enemy.' This religious obligation creates a non-negotiable demand for properly certified products, making halal certification essential for market access rather than optional. The halal dairy market represents an enormous opportunity that continues to grow year over year. Through comprehensive halal certification, manufacturers can ensure that their dairy products meet the highest Islamic standards, gaining access to billions of Muslim consumers worldwide who are actively seeking trustworthy, certified products. With proper certification, you can: Access new markets worth billions in annual spending Build consumer trust through recognized certification Differentiate your products in competitive markets Ensure compliance with Islamic dietary laws Grow your business sustainably and profitably Ready to explore halal certification for your dairy products? The first step is understanding your specific requirements and current compliance status. You can Get Certification by starting with a comprehensive assessment of your production processes and ingredients. TIME BUSINESS NEWS
