World Halal Industry Experts Talk Warmly About the Impact of Pandemic
Prof. Irwandi Jaswir, world halal food expert attended the Webinar "Halal Food Industry Post COVID-19", (14/5) organized by three work units at IPB University namely the Department of Food Science and Technology, Directorate of International Programs and the Halal Science Center. Prof. Irwandi Jaswir is an alumni of IPB University, the winner of the King Faisal Prize Winner 2018, one of the highest and most prestigious awards by the King Faisal Foundation of Saudi Arabia for his significant dedication in various fields. Not only that, the 2013 Habibie Award in the field of Medicine and Biotechnology) was also pinned on him.
In this webinar, Prof. Irwandi Jaswir explained the material entitled "The Importance of Halal Food in World Current Situation". According to him, the importance of halal qualifications is not limited to the food industry, organic and non-organic materials and logistics as well as traditional lay understanding. But it has also developed rapidly in many other sectors, such as cosmetics, health products and personal care, travel services and fashion.
"We see now the seriousness of South Korea in halal certification. I have been invited by various universities and government institutions in the country of Ginseng as a Halal expert. Another interesting thing is that the world halal market data for 2017 totaling 3.1 trillion USD shows that the food sector is only less than a quarter of the market dominance, which is controlled by the non-food sector and services. In the 2015/16 Global Islamic Economy Indicator Score, Malaysia is at the top (where Indonesia is at number 11), as Malaysia has two halal-certified logistics ports, "he said.
During the pandemic, Prof. Irwandi also stressed the importance of implementing agricultural sustainability to maintain food availability. The COVID-19 situation certainly has a profound effect on halal economic aspects such as tourism and finance, but not on food and pharmacy because of basic needs and easy access to online availability.
Based on the capacity of agriculture and the stability of the food system, it can be classified into four groups of countries, Indonesia is included in Group A1 namely adequate food-agriculture processors. According to his observations, the pandemic has an impact on rising expectations of investment in the halal industry in the future. However, the main issue lies in the aspects of raw materials, processing and authentication. On this occasion, Prof. Irwandi also explained various R&D technologies on the authenticity of halal food and pharmaceutical products (for example edible oils, alcohol, gelatin and cream cheese) and the implementation of Halal Purification Practice (HPP) certification in logistics and distribution systems.
Meanwhile, another guest speaker, Dr. Nancy D Yuliana from the Department of Food Science and Technology (ITP), Faculty of Agricultural Technology and Halal Science Center, IPB University as well as an LPPOM MUI auditor discussed "The Importance of Halal Authentication Analysis in Halal Certification". The rapid growth of the world's Muslim population (which is predicted to reach 2.2 billion people or 26.4 percent of the total global population) and the dominance of halal food by 20 percent in the food industry in general, making the potential of the halal industry also increased.
"Halal certification is an important guarantee for Muslim consumers so it is important for the financial performance of a business. Through the Halal Product Guarantee Agency, the Indonesian Ministry of Religion, a product is required to go through various stages such as application, inspection, determination, testing, fatwa and issuance. However, there are various implications and violations in the field, so that the expertise of the auditor team becomes crucial, "he said.
To that end, in this webinar Dr. Nancy shared knowledge about the many instrumentation technologies in halal product authentication. Dr Nancy also explained research examples related to IPB University's Halal Science Center such as sausages, skin, gelatin and bristle brushes. Dr. Nancy also emphasized the challenges of food complexity in the future (such as mixed vegetable-animal-synthetic ingredients, complex matrices and processes, GMO issues and improper handling of animals) and solutions that could be offered.
Prof. Irwandi has recently published a book entitled "Professor of Halal Breakthroughs", as well as being active as Editor-in-Chief in the International Journal of Halal Research, where Dr. Nancy is included in the Editorial Board Members. The webinar organized by the Directorate of International Programs at IPB University was attended by no less than 260 participants. The participants came from various regions in Indonesia, even abroad such as Japan and Turkey, both students from various strata and academics, experts and local and foreign practitioners. (IAAS / NAS)
Published Date : 26-May-2020
Resource Person : Prof Irwandi Jaswir
Keyword : Department of Food Science and Technology, Halal Food, Prof. Irwandi Jaswir, COVID-19
SDG : SDG 12 - RESPONSIBLE CONSUMTION AND PRODUCTION