The Parameters of Halal and Haram in Shariah and the Halal Industry

by Mohammad Hashim Kamali

Exploring the question in detail Kamali explains the basic principles of halal and haram and discusses, particularly in relation to the meat industry, key issues surrounding their implementation. In doing so he gives important insights into, and relevant understanding of, many of the misconceptions and challenges confronting Muslims today. The issue of additives for instance has caused considerable confusion in food consumption. Not surprisingly, perceptions of what constitutes halal also vary among the schools and scholars of Islam. Other factors such as custom and climate also tend to be influential. In addition the work at hand examines issues in halal certification procedures, and matters of concern to uniformity in halal industry practices.

66 pages, Kindle Edition

Published March 22, 2016

About the author

Mohammad Hashim Kamali, B. A., Law & Political Science, Kabul University, 1965

LLM., Comparative Law, University of London, 1972, Ph.D., University of London. 1976

Current Position: Founding Chairman & Cheif Excecutive Officer, International Institute of Advanced Islamic Studies (IAIS) Malaysia.

Date and Place of Birth: 7 February 1944, Lalpur, Nangarhar, Afghanistan.

Nationality: Afghan and Canadian, Permanent Resident of Malaysia as of 3 April 2003

Marital Status: Married - have two children born in 1976 and 1979 respectively