پاکستان کی حلال فوڈ انڈسٹری میں شرعی مسائل کا تحقیقی مطالعہ: او آئی سی اور ملائیشین معیارات کے ساتھ تقابلی تجزیہ

An Investigative Study of Shariah Issues in Pakistan's Halal Food Industry: A Comparative Analysis with OIC and Malaysian Standards

Abstract

The concept of halal food in Islam extends beyond simple dietary permissibility and includes ethical, hygienic, and legal dimensions of food production. In the contemporary era, globalization of food supply chains and the rapid development of food processing technologies have created new challenges in maintaining Shariah compliance in food industries. Pakistan, as a Muslim-majority country with a strong livestock sector, possesses significant potential to emerge as a major contributor to the global halal food market. However, several regulatory and Shariah-related challenges continue to limit the growth of its halal food industry.This study critically examines the major Shariah issues present in Pakistan’s halal food industry and analyzes them in comparison with internationally recognized halal standards such as OIC/SMIIC 1:2019 and the Malaysian Halal Standard MS1500:2019. Using qualitative research methodology, the study relies on literature review, regulatory analysis, and comparative evaluation of halal certification systems.The findings indicate that Pakistan faces challenges in slaughtering procedures, stunning practices, traceability of food ingredients, halal certification mechanisms, and halal logistics. The study concludes with policy recommendations aimed at harmonizing Pakistan’s halal regulatory framework with international standards to enhance consumer confidence and improve export competitiveness.