Asma Ahad is the Director of Halal Market Development for the Islamic Food and Nutrition Council of America (IFNCA), she says that farmers should know that demand for foods that meet halal requirements is a growing market and there is room for more farmers to meet the need of the niche.
The Islamic Food and Nutrition Council of America got it’s start back in 1982. Originally the organization was created as a non profit to help people understand what halal meant and help source halal products. Eventually the organization grew into an organization that certifies foods as halal as well as supporting initiatives that helps support food equity and inclusion, even beyond the halal label.
While generally those who seek out halal certified foods are Muslim, Asma says that there is growing interest from those outside of the faith. Much of that interest goes back to the rules that halal foods must follow. The two main rules that apply to food; no pork or alcohol are allowed in the diet. This includes any foods that may be cross contaminated with pork or alcohol. This tends to mean that many certified halal foods have fewer ingredients, something Asma says many consumers are looking for. In addition to some of the broad rules about halal foods, there are also specific rules about how animals can be slaughtered as well as what animals can be fed.
Demand over the last few years for halal foods has grown into a top trend in food spaces. Recently a survey done at a Chicago high school nicknamed “Refugee High” for it’s high population of students who are refugees from across the globe, highlighted a weak spot in the school’s menu. With many of the students living in low income households and the school offering free breakfast and lunch many students were still going hungry. The Muslim students that make up about 15% of the school’s population explained to the school and food service provider that they often had to skip meals because there was not a halal option. The school and food service provider has since introduced halal options.
With increased demand, there is room for growth for farms and food processors that want to provide certified halal foods, particularly animal proteins. Asma says that working with butchers who are already doing halal certification is easiest but there are more options. Working with her organization has already helped one Midwest poultry farmer achieve certification and they now provide chicken for the University of Chicago. You can learn more at https://ifanca.org/
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