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MINISTRY OF AGRICULTURE AND RURAL DEVLOPMENT OF VIETNAM

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Title: B O C O T NG H P T NH H NH TRI N KHAI C C CH NG TR NH V D N CH N NU I 6 TH NG N M 2007 Author: Tong Xuan Chinh – PowerPoint PPT presentation

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Title: MINISTRY OF AGRICULTURE AND RURAL DEVLOPMENT OF VIETNAM


1
MINISTRY OF AGRICULTURE AND RURAL DEVLOPMENT OF
VIETNAM
ADOPTED HALAL SLAUGHTERING METHODS AND PROCEDURES
AND POTENTIAL FOR VIETNAM HALAL SEAFOOD EXPORT
  • Tong Xuan Chinh
  • Department of Livestock Production
  • Email chinhtx.cn_at_mard.gov.vn

2
CONTENTS
I. HALAL SLAUGHTERING METHODS PROCEDURES
ADOPTED IN VIETNAM1. The definition of Halal
food2. Creatures allowed to be Halal food3.
Slaughtering process for Halal foodII. OVERVIEW
ON VIETNAM HALAL FOOD EXPORT 1. The Islamic
community in Vietnam2. Potential for Halal food
markets3. Potential for Vietnam seafood products
accessing Halal food markets4. 0pportunities and
challenges for Vietnam Small Medium Seafood
Enterprises
3
HALAL SLAUGHTERING METHODS PROCEDURES ADOPTED
IN VIETNAM
  • The definition of halal food
  • Halal food means food permitted under the Islamic
    Law and should fulfill the following conditions
  • Does not consist of or contain anything which is
    considered to be unlawful according to Islamic
    Law
  • Has not been prepared, processed, transported or
    stored using any appliance or facility that was
    not free from anything unlawful according to
    Islamic Law and
  • Has not in the course of preparation, processing,
    transportation or storage been in direct contact
    with any food that fails to satisfy 2 points
    mentioned above.

4
CREATURES ALLOWED BEING HALAL FOOD
  • Sources of Halal foods
  • Animals
  • Animals can be divided into two categories
  • Land animals
  • Aquatic animals

5
CREATURES ALLOWED BEING HALAL FOOD
  • Land animals
  • All land animals are halal as food except the
    following
  • Animals that are not slaughtered according to the
    Halal food
  • Pigs and dogs and their descendants
  • Animals with long pointed teeth or tusks which
    are used to kill prey such as tigers, bears,
    elephants, cats, monkeys, etc
  • Birds with talon or predator birds
  • Pests such as rats, centipedes, scorpions,
    snakes, crows and other similar animals
  • Animals that are forbidden to be killed in Islam
    such as ants, bees, woodpeckers, etc and
  • Creatures that are considered repulsive such as
    lice, flies, worms, etc.

6
CREATURES ALLOWED BEING HALAL FOOD
  • Aquatic animals
  • Aquatic animals are those which live in water
    and cannot survive outside it, such as fish. All
    aquatic animals are halal except those that are
    poisonous, intoxicating or hazardous to health.
    Animals that live both on land and water such as
    crocodiles, turtles and frogs are not halal.

7
SLAUGHTERING PROCESS FOR HALAL FOOD
  • Place of slaughter
  • The place of slaughter shall be used for the
    purpose of the slaughter of halal animals only.
  • The place of slaughter of halal animals shall be
    fully separated from the place of slaughter of
    non-halal animals to the effect that the halal
    slaughtered animals shall not be contaminated or
    come into direct contact with najis.

8
SLAUGHTERING PROCESS FOR HALAL FOOD
  • Animals to be slaughtered
  • The animal to be slaughtered has to be an animal
    that is halal.
  • The animal to be slaughtered shall be alive or
    deemed to be alive at the time of slaughter.
  • Animals to be slaughtered shall be healthy and
    have been approved by the competent authority.

9
SLAUGHTERING PROCESS FOR HALAL FOOD
  • Slaughterer
  • The slaughterer shall be a Muslim who is mentally
    sound and fully understands the fundamental rules
    and conditions related to the slaughter of
    animals in Islam.
  • The slaughterer shall not be in ihram.

10
SLAUGHTERING PROCESS FOR HALAL FOOD
  • Slaughtering lines, tools and utensils
  • Slaughtering lines, tools and utensils shall be
    used for the purpose of halal slaughter only.
  • Slaughtering knife shall be sharp.
  • Bones nails and teeth shall not be used as
    slaughtering tools.

11
SLAUGHTERING PROCESS FOR HALAL FOOD
  • Slaughtering Procedures
  • The slaughterer must be an adult Muslim, and
    holder of a current slaughtering license accorded
    by Meat Hygiene Service.
  • The knife to be used must be razor sharp the
    blade must be straight and smooth, and free from
    any serration, pits, notches or damage. The
    length of the blade must be at least four times
    the width of the neck of the animal to be
    slaughtered. The blade must not flex noticeably
    whence in use.
  • The animal must not be anaesthetized, stunned to
    be killed or otherwise rendered wholly insensible
    prior to slaughter. It must be conscious and
    alive when it is slaughtered.
  • Poultry and other birds must be restrained either
    in an upright or prone position for slaughter.

12
SLAUGHTERING PROCESS FOR HALAL FOOD
  • Slaughtering Procedures (continued)
  • Lamb, sheep, goats, calves (of less than 60kg
    dead weight) and other similar sized animals must
    be placed on a cradle for slaughter and if hung
    on shackles all efforts are made that they do not
    injure or bruise themselves.
  • Larger bovines, equines, deer and similar sized
    animals must be restrained in a standing position
    for slaughter.
  • The act of slaughter must be done with a simple
    swipe across the neck. The cut should not be any
    deeper than necessary to sever the carotid
    artery, jugular vein and windpipe and must not
    sever the spinal cord. The slaughterer must
    pronounce aloud the Arabic words, Bismillah,
    AllahuAkbar (in the name of Allah, Allah is the
    greatest) in a reverential tone, when
    slaughtering.
  • The Jugular vein, windpipe and carotid artery
    should be cut by a single swipe of a sharp knife,
    without damage to the spinal cord.

13
SLAUGHTERING PROCESS FOR HALAL FOOD
  • Slaughtering Procedures (continued)
  • After being slaughtered, lambs, sheep, goats and
    other similar sized animals must be restrained in
    situ for at least 20 seconds. Bovine and other
    similarly sized animals must be restrained in
    situ for 60 seconds. Poultry and other birds must
    not be subjected to any further processing for at
    least 20 seconds. During the aforementioned
    period they must not be further injured, nor
    subjected to unnecessary stress or pain. Indeed
    it is desirable that efforts are made to clam
    them during this period.
  • The slaughterer must clean the knife after
    slaughter of every animal or bird and must check
    that the knife still conforms to above rules. If
    damaged, the knife must be replaced. If it is no
    longer razor sharp, it must be sharpened, say, on
    a flat stone and approved by an HFA inspector
    before further use. Note that the knife must not
    be sharpened in sight of animals awaiting
    slaughter.
  • The slaughterer or supervisor must ensure that
    all the flowing blood has been drained from the
    chicken or ovine or bovine carcass.

14
SLAUGHTERING PROCESS FOR HALAL FOOD
  • Slaughtering Procedures (continued)
  • The water used during the poultry de-feathering
    process must be at the lowest practical
    temperature in vogue.
  • No dorsal cut is allowed, since this method would
    slice or sever the spinal cord and the bird or
    the animal is rendered incapacitated to convulse
    to drain the flowing blood out of the carcass.
  • According to Hukum Syara the slaughter act shall
    sever the trachea, esophagus and both the carotid
    arteries and jugular veins to hasten the bleeding
    and death of the animals.

15
SLAUGHTERING PROCESS FOR HALAL FOOD
  • Scalding
  • For poultry, scalding shall only be carried out
    on animals that are actually dead as a result of
    halal slaughter.
  • Stunning
  • If stunning is used during the slaughtering
    process, these procedures must be followed
  • Stunning will result with the animal being
    temporarily unconscious
  • The stunner is of a type which cannot penetrate
    or break the animals head and
  • It must not cause permanent brain damage or give
    rise to death or physical disability to the
    animal.

16
OVERVIEW ON VIETNAM HALAL FOOD EXPORT
  • The Islamic community in Vietnam
  • The Islam was introduced into Vietnam, mostly for
    the Cham Ethnic community at the beginning of the
    tenth century.
  • The native Muslim in Vietnam has about 64.000
    believers and divided in two groups The Bani
    group (old Islam) and the Islam group (new
    Islam).
  • They mainly live in Central Southern region, East
    southern Region and West southern region. The
    majority of this community is the Cham Nation. In
    1992, the Reprehensive Board of Islam in Ho Chi
    Minh City was legally founded that issues Halal
    food certification nationwide, which is generally
    accepted by most of the Islam countries.
  • Up to now, Vietnam has had 498 enterprises under
    the fishery sector of which 235 ones belong to
    the Vietnam Association of Seafood Exporters and
    Producers VASEP of which 23 members has
    received the Halal Food certificates

17
OVERVIEW ON VIETNAM HALAL FOOD EXPORT
  • Potential for Halal food markets
  • The worldwide Muslim community has about 1.5
    billion, contributing to 25 of the world
    population, living in 112 countries of which the
    most populous regions are 300 million people in
    Asia, 200 billion in Mid East, more than 8
    million ones in North America, ect.
  • Countries have the highest Muslim people are
    Indonesia with 180 million people, India with 140
    million ones, Pakistan with 130 million ones and
    Malaysia with 14 million ones.
  • The world population of the Muslim community is
    estimated to reach to 2 billion in 2010. The
    annual average birth rate of this community is
    2.5 compared with 2.3 of that of the world.
    Yearly, the world Islam community uses 422
    billion USD for Halal food in 2008 and intends to
    increase up to 500 billion in 2010.

18
OVERVIEW ON VIETNAM HALAL FOOD EXPORT
  • Potential for Vietnam seafood products accessing
    Halal food markets
  • In 2008, Vietnam's total seafood volume is
    estimated at 4.58 million tones, the highest ever
    figure. This includes 2.45 million tones from
    aquaculture, up 15.3 against 2007 and 2.13
    million tones from catching.
  • Especially, the sector bagged home US4.5 billion
    from exports, up US700 million or 19.6 against
    last year.
  • Vietnam's seafood products have been exported to
    over 150 countries and territories including many
    new markets in Africa and the Middle East.
  • Shrimp maintains the top seafood export product.
    The country exported over 176,000 tones of
    shrimps in the first eleven months of the year,
    earning US1.5 billion, up 20.4 in quantity and
    9 in export turnover compared to the same period
    last year.

19
OVERVIEW ON VIETNAM HALAL FOOD EXPORT
  • Potential for Vietnam seafood products accessing
    Halal food markets (continued)
  • Total export turnover of 585,000 tones of tra and
    basa catfish products in the January-November
    period was US1.33 billion, up 66.6 in quantity
    and 48.84 in turnover against the same period
    last year.
  • Exports of other products such as cuttlefish,
    tuna and others also gain high growths. Exports
    to traditional export markets remain stable.
  • As of the end of November 2008, EU continued to
    be the biggest importer of Vietnam's seafood,
    accounting for 25.35 of the country's total
    seafood export turnover, up 28 in value compared
    to the same period last year. Japan ranks second,
    accounting for over 18 of Vietnam's total export
    turnover and up 11.5 year-on-year, followed by
    the US, accounting for 16.2 of Vietnam's total
    export turnover and up 3.85 year-on-year.
  • New export markets such as Russia, Ukraine, and
    Africa also saw high growths, opening up a good
    opportunity to explore new export markets of the
    Vietnam's seafood sector.

20
OVERVIEW ON VIETNAM HALAL FOOD EXPORT
  • Opportunities for Vietnam Small Medium
    Enterprises (SME)
  • The food industry in Vietnam has attracted
    attention from other countries in terms of
    foreign direct investment (FDIs), including those
    from Islamic countries. In mid- 2008, Qatar
    Investment Authority (QIA) pledged to invest a
    sum of US 1.0 billion in Vietnams food
    industry.
  • Direction in consumption shift from animal
    derived proteins to fishery-derived ones.
  • The Ministry of Agriculture and Rural Development
    of Vietnam Crop production, livestock
    production, forestry, hydraulic and dyke systems
    and rural development.

21
OVERVIEW ON VIETNAM HALAL FOOD EXPORT
  • Opportunities for Vietnam Small Medium
    Enterprises (SME)
  • The food industry in Vietnam has attracted
    attention from other countries in terms of
    foreign direct investment (FDIs), including those
    from Islamic countries. In mid- 2008, Qatar
    Investment Authority (QIA) pledged to invest a
    sum of US 1.0 billion in Vietnams food
    industry.
  • Direction in consumption shift from animal
    derived proteins to fishery-derived ones.
  • The Ministry of Agriculture and Rural Development
    of Vietnam Crop production, livestock
    production, forestry, hydraulic and dyke systems
    and rural development.

22
OVERVIEW ON VIETNAM HALAL FOOD EXPORT
  • Challenges for Vietnam Small Medium Enterprises
    (SME)
  • Lack of infrastructure
  • Unmodern post-harvest technologies
  • Problems of food safety
  • Ineffective marketing and trade promotion
  • Low product diversification.

23
OVERVIEW ON VIETNAM HALAL FOOD EXPORT
  • Strategic solutions for overcome the global
    financial crisis
  • Improve infrastructure
  • Innovate post-harvest technologies
  • Enhance food safety
  • Marketing and trade promotion directing to Halal
    food (seafood products).
  • Product diversification

24
OVERVIEW ON VIETNAM HALAL FOOD EXPORT
  • Recommendations for cooperation between ASEAN
    member and Vietnam on Halal food production
  • Increase trade promotion on competitive
    agro-products of Vietnam as tea, pepper and
    aquatic products.
  • Halal food production technology and
    certification systems.
  • Annual ASEAN workshop on Halal food held.

25
THANK YOU!
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