Can appropriate certification process improve food sovereignty?

In my rihla (journey) across different food landscapes I have discovered that people consume food not necessarily to satisfy hunger but for cultural, religious and social reasons. This is even more pronounced in Canada where people explore and learn from other cultures by including other people’s food in their cuisine. Cultural groups differ in their definition of good or appropriate food. For example, the elite and environmentally conscious believe in organic and/or local, the Jews in kosher, and the Muslims (including Somalis) in halal meat. The challenge with procuring appropriate food labelled organic, local, kosher or halal is the authenticity of the certification process. In some cases, the value chain is well defined and monitored, especially in the case of local organic, but not in the case of halal certification. Although there is Zabiha Halal certification for meat on the shelves of mainstreams stores, most halal consumers in Canada purchase from small stores. Some people have reservations about whether the meats from these stores were processed based on the standards expected of halal products. Halal certification should be based on the Quran, Hadith (practices of prophet Mohammed), Ijma (a consensus of legal opinion), and Qiyas (reasoning by analogy) (Regenstein et al 2003). In other words, it is difficult to ascertain that a small halal store truly sells appropriate meat if the owner did not slaughter the animal.

As desirable as halal meat may be in terms of health implications and taste, this may be compromised when appropriate certification is not in place. The Canadian Food Inspection Agency states that “Halal claims on food labels, packaging or advertising material must now include the name of the certifying body” (CFIA 2014). This is a step in the right direction, especially for traceability, but more must be done in terms of processes and procedures. And how are the people who purchase from small ethnic stores sure of what they are purchasing. The Canadian producers can also benefit from the export market if the process is appropriately certified. This should not be seen as religious observation but a business model that will increase Canada’s international relevance while providing food for Canadians of various backgrounds that want healthy, organic and ecologically friendly products.

Finally, consumers should be protected from business people benefiting by charging a premium from these niche markets without abiding by the required rules and regulations.

 

Regenstein J. M, Chaudry M. M & C. E. Regenstein (2003) The Kosher and Halal Food Laws. Comprehensive Reviews in Food Science and Food Safety 2: 111-127.

 

CFIA (2014) Notice to Industry - Government of Canada improves labelling of halal food productshttp://www.inspection.gc.ca/food/labelling/food-labelling-for-industry/method-of-production-claims/labelling-of-halal-food-products/eng/1398268634960/1398268807848

 

Bamidele Adekunle, ECVOntario, SEDRD, University of Guelph, CANADA