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Halal supply
Conceptualising a framework chain
linking halal supply chain management

management with sustainability:

an India centric study
Abid Haleem, Mohd Imran Khan and Shahbaz Khan Received 12 July 2019
Revised 16 December 2019
Department of Mechanical Engineering, Jamia Millia Islamia, New Delhi, India 14 May 2020
Accepted 15 May 2020

Abstract
Purpose – Halal supply chain management (HSCM) is an emerging business and research area; there is a
need to motivate researchers towards exploring the links between HSCM and sustainable performance of the
organisation. Therefore, the purpose of this study is to develop a conceptual framework in order to link the
HSCM with sustainable performance.
Design/methodology/approach – This review based paper identifies eleven critical factors for effective
management of the Halal supply chain (HSC) and provides a conceptual framework for an HSCM after due
consultative inputs from experts. The exploratory paper tries to integrate success measures of HSCM through
integrity, process quality and customer satisfaction to sustainable performance measures.
Findings – Halal label is considered just like a kosher label or a green label or an organic label, which
provides confidence to consumers on the Halal aspect of products and services. Some part of the society
thinks that Halal products carry a higher value; therefore, the industry wants to identify if HSCM is
sustainable. The same is measured comprehensively through environmental performance, social performance
and economic performance. Animal welfare, fair trade and perceived benefits, better quality, wholesome with
ethical practices help in sustainable development.
Originality/value – This paper tries to contribute to the research of HSCM with sustainable performance
measures being embedded in the system. The model, along with researchers, may also help managers of firms
dealing with Halal products in understanding how much sustainable their organisation is. This research is
from a non-Islamic, democratic country which is multicultural and has large numbers of Halal consumers.
Keywords Sustainability, Halal, Halal supply chain (HSC),
Halal supply chain management (HSCM), Sustainable performance measures
Paper type Research paper

1. Introduction
In the past two-decade, globalisation, consumer lifestyle, their preferences andv market
dynamics had a substantial impact on the industries, which have been leading the
competitiveness of the several industrial sectors (Tsolakis et al., 2013). These factors have
affected almost every industry, and the Halal industry is one of them. A Halal supply chain
(HSC) needs to be competitive to sustain. Moreover, several studies have argued that the
effectiveness of the supply chain can be increased by focussing on the identified critical
factors (Mesic et al., 2018). To improve the effectiveness of the supply chain, multinational
companies are investing extensively in assimilating the values, standards and guidelines
about Halal.
In this research, the concept of Halal is beyond the dietary requirements and now Journal of Islamic Marketing
encompasses other facets of life such as to conduct, diet, clothes, modes of earnings and © Emerald Publishing Limited
1759-0833
relationships (Alzeer et al., 2018). A common term “Toyyib” is linked with Halal and it DOI 10.1108/JIMA-07-2019-0149
JIMA denotes the assertion of Halal as wholesome, i.e. safe, nutritious, non-intoxicating or non-
hazardous to health (Demirci et al., 2016; Tieman et al., 2012; Khan et al., 2018a).The mandate
of Toyyib aspects also necessitates that all the stakeholders in Halal supply chain
management (HSCM) need to be engaged in ethical business practices, fair trade practices,
humane animal husbandry, sustainability and corporate social responsibility values. Halal
products follow stricter quality standards than other product in the same category, which
plays a significant role in the increased demand for Halal products across all section of
consumers. Management of HSC focusses on assuring product’s “Halal integrity” right from
“farm to fork” (Baharuddin et al., 2015).
Halal trading firms need to comply with certain sustainability practices, and these
compliances are part of the Halal certification systems, which conduct a range of inspection
from the seeds used in growing crops for human consumption or as animal feeds, to animal
raising, transportation, processing and handling. Rezai et al. (2015). Sustainability practices
are integrated with the HSCM as the criteria of Halal necessitate that the product should be
safe, hygienic, and its associated process should follow equality, fair trade and animal
welfare from farm to fork (Rezai et al., 2015).
Besides several studies, experts’ points to many factors, which need research and
development. They see these factors useful for the management of the HSC while improving
its performance and sustainability. Experts and professional see that there is a need for a
broader framework that also caters to Halal FMCG goods. Thus, to fulfil the gaps, we
conducted this study to develop a framework to assess the effectiveness of a HSC. Further,
this framework indicates relationships between the factors influencing the effective
management of the HSC, their success measures and their sustainable performance
measures in the Indian context.
The rest of the paper is organised into five sections. Next Section 2 deals with the
development of the theoretical background of the research by reviewing the contemporary
literature in the area of Halal. Moreover, this section also presents constructs and
measurement items about critical factors for effective management, success indicators and
sustainable performance measures of HSCM. Section 3 deals with the conceptual model
development by gaining insight from the literature and expert’s opinion. Section 4 presents a
discussion on the salient features of the model. Section 5 depicts the significant contribution
of the research with sub-section of industry and regulators dealing with Halal product and
services. Finally, Section 6 presents the conclusion, limitations and future scope of this
research.

2. Theoretical background
Literature reported in the area of HSCM seems to be in evolving stages and studies are
reporting from different perspectives such as conceptualisation of Halal, Halal certification,
branding of Halal, HSCM and its component. For instance, from the conceptualisation
perspective, Alzeer et al. (2018) through a commentary, suggested the essentiality of a
realistic view on Halal, Toyyib and Khabith concepts and their values and relationship to
food safety. Further, they argued that Halal as a subject and Toyyib as a process facilitates.
Halal certification procedure aims at producing clean and pure, food and to create a
comfortable feeling. In this row, Khan et al. (2018a) proposed a definition of HSCM to
develop a rational understanding of Halal from supply chain perspective by categorising the
existing definition reported in this area as per the focus of Halal and supply chain
management. One primary objective of the HSC is the “Halal integrity”, which is studied by
Ali et al. (2014). They suggest that the risk of the integrity of Halal food can be mitigated
using supply chain integration and presented six dimensions of Halal integrity risk, i.e. raw
material, food processing, food security, outsourcing practices, service and logistics. Halal supply
Further, Ali and Suleiman (2016) through various case studies, highlighted the relevance of chain
supply chain integration practices to enhance Halal food integrity.
One of the significant components of the HSCM is Halal logistics, which have been the
management
focus of several studies. Tieman and van Nistelrooy (2014) through an industry survey in
Malaysia, identified the Halal logistics as a shared responsibility in Halal value chain.
Moreover, they suggest that dedicated storage and transportation is required for handling,
storing and transportation of Halal products for providing sufficient assurances. They
conclude that for a Halal logistics system, small and large companies show a higher
willingness to pay than medium-size companies. Haleem and Khan (2017) developed an
interpretive structural model for the major critical success factors, which are instrumental
for effective adoption and implementation of Halal logistics in HSC environment and
asserted the need of developing proper guidelines, standards and codes, to train the Halal
logisticians Warehousing is another component of the logistic that has been addressed by
Ngah et al. (2015) through a quantitative study, in which they identified the determinants of
the adoption factors of Halal warehousing activities among Halal manufacturers in
Malaysia. Further, Ngah et al. (2017) quantitively identified the contributing factors to the
adoption of Halal warehousing services among Malaysia Halal manufacturers.
Demirci et al. (2016) argued that the prevalent Halal assurance system is in a complicated
state, with various Halal standards differing from each other without agreeing mutually.
Tieman and Ghazali (2013) focussed on the procurement phase of the supply chain and
proposed a Halal procurement maturity model for the development of the Halal procurement
function within an organisation. They suggest that Halal leads to stronger partnerships with
suppliers (strategic and leverage products) and adopt strategies to secure continuity of supply.
De Boni and Forleo (2019) studied trends and prospects for the development of the Halal
market for Italian foods and suggested that poor institutional support, lack of rules and
financial support are the major issues, which limit the development of the Halal market in Italy.
Randeree (2019) used grounded theory research and investigated challenges in balancing
interoperability, food quality and customer satisfaction in Halal food supply chains. This study
suggested that supply chain intermediaries are challenged in balancing interoperability issues
around non-unified global certification standards. Hassan (2016) argued that Halal assurance
systems ensure safe and healthy consumables by incorporating Islamic values such as animal
right, ethical issues, sustainability, hygiene, equality, environment-friendly and fair trade from
farm to fork. Production and processing of the Halal labelled goods cater to sustainability
issues in their operations. Production of Halal goods laid out on the principle of removal of
elements, which are hazardous to human health and the environment. Thamagasorn and
Pharino (2019) recommended that, to sustainable food waste management, they develop a
recommendation by promoting the most preferred approaches to sustainable food waste
management. Further, Karia and Asaari (2016) have developed a strategic model for a halal
business to sustain their operations based on the knowledge of halal business prescribed in the
Quran. Abdullah et al. (2018) identified the green practices implemented for managing Halal
food supply chain management, and further, they evaluate the sustainable performance
achieved through the adoption of green practices.
Halal certification is one of the significant pillars of the Halal industry, which have been the
focus of the several studies such as Khan and Haleem (2016) reviewed the requirements of Halal
certification systems in the Indian context and suggested that multiplicity of Halal standards is a
significant threat to the credibility of Halal certificate. Khan et al. (2019a) evaluated the inter-
relationship among barriers, which are detrimental in the adoption of Halal certification and
suggested that the effective adoption of Halal certification can achieve a higher level of customer
JIMA satisfaction through assessment and accreditation. Hassan and Sengupta (2019) explored and
analysed how the Indian consumer perceives halal products and how these products are creating
values the consumers. They found that the Indian market and consumers are becoming more
aware of halal products ranging from food production to cosmetic product.
Performance assessment of the supply chain is one of the crucial areas of supply chain
research. Several studies are reported related to the performance of the conventional supply
chain, but the HSC performance-related studies are rarely found in the literature. For
example, Azmi et al. (2018) empirically investigated the impact of the adoption of Halal food
supply chain factors on business performance among Halal food manufacturers in Malaysia.
They suggested that perceived benefits in the context of technological aspect give the best
predictor on business performance.

2.1 Identified constructs and measurement items for effective management of Halal supply
chain
Obtaining and consolidation of constructs is a multiphase process. In the first phase, semi-
structured interviews were conducted with eight experts. Firstly, three Halal auditors who
have associated with prominent Halal certifying bodies (HCBs) based in India dealing with
international markets are interviewed. These Halal auditors have helped us in gaining some
practical aspects of Halal certification and brief us about the challenges and opportunities of
HCBs. Secondly, a semi-structured interview is conducted with a general manager of India’s
largest exporter of processed food products and agro-commodities. This interview has
helped us in developing an understanding of the different activities and function of the Halal
business. During these interviews, Halal processing units in around Delhi-National Capital
Region were also visited. Afterwards a semi-structured interview with professors of supply
chain management is also conducted. Through this semi-structured interview, significant
factors affecting the management of the HSC were obtained. In the second phase, all possible
factors, which are critical in the management of HSC were obtained by a systematic review
of contemporary literature in the area of Halal and its allied areas such as food supply chain
management, sustainability, green supply chain management. The finalisation of these
constructs and measurement items is done by following the protocol of structured interview

Practical challenges Literature review

HCB Professional and opportunities of
HCBs
Initial Identification of CSFs

Operations and Understanding the

activities and function Finalisation
HSC Managers
of the Halal business
of eleven
CSFs

The theoretical
Academia
Figure 1. perspective of HSCM
Identification of CSFs
Interviews Interview’s objective
for effective
management of HSC Feedback
with the academic experts researching actively in the area of Halal and shown in Figure 1. Halal supply
Some measurement items were mooted by experts and are marked accordingly. chain
Table 1 shows the finalised eleven constructs and measurement items for effective
management of the HSC along with references. Some measurement items are not referred
management
from literature and were suggested by experts and are marked as such.

2.2 Success indicators for effective management of Halal supply chain

A success indicator is a measurable value that represents progress towards the desired
impact of managing the HSC. Success indicators are the measures that link the actions to the
outcomes. After identifying the CSFs, success measures are established, which measures the
outcomes of the effective management of the HSC. The core objective of managing supply
chain dealing with Halal product is to gain consumer confidence by assuring and
maintaining the integrity of resources, people, process and data. Moreover, Halal
certification is a standard quality control tool, which integrates fair trade and humane
treatment of the animal. Effective management of the HSC translates into process quality
improvement. Table 2 depicts the success indicators and measurement items for effective
management of the HSC.

2.3 Sustainable performance measures for Halal supply chain

Firms are responsible for the impact of business operations on the environment and society
as a whole, rather than just creating economic value from the available resources. It has
resulted in the emergence of the triple bottom line approach to measure the organisational
performance. This approach enhanced performance measurement systems by integrating
environmental and social measures of performance with economic measures (Kafetzopoulos
et al., 2013; Schaltegger and Burritt, 2014). Sustainability is comprehended as the ability of
an organisation to balance economic, social and environmental performance to sustain itself
in long-run. Halal assurance systems ensure safe and healthy consumables by incorporating
Islamic values such as animal right, ethical issues, sustainability, hygiene, equality,
environment-friendly and fair trade from farm to fork (Khan et al., 2018a). Production and
processing of the Halal labelled goods cater to sustainability issues in their operations.
Production of Halal goods laid out on the principle of removal of elements, which are
hazardous to human health and the environment (Hassan, 2016). Apart from slaughtering,
Halal values dictate animal rearing, animal raising, transportation, handling and other
processes. The method of slaughter is critical in Halal processing. Halal slaughtering
processes have been linked in the literature to higher animal welfare (Nakyinsige et al., 2013;
Sabow et al., 2015; Tieman and Hassan, 2015). Competent Halal certification agencies require
that production facilities must be aligned with hazard analysis and critical control points,
ISO22000, good manufacturing practices and good agricultural practices (GAP) standards,
to control physical, chemical and biological hazards.
Halal values demand implementation of fair-trade practices to help small-scale producers
associated with the production of a commodity and promote sustainable livelihood by
paying fair prices (Khan et al., 2018a; Rezai et al., 2015). Sustainability indicators such as
food safety, environmentally friendly, fair trade and animal welfare are deep-rooted in Halal
principles. Table 3 shows the Sustainable Performance Measures and measurement items
for HSC.

2.4 Identification of research gaps and research objectives

After reviewing the literature, the following research gaps have been identified:
JIMA
No Constructs Measurement items References

C1c Management commitment Management commitment and support in providing Tan et al. (2012)
and support communication within the organisation about the Halal
practices in supply chain
Management commitment and support in providing Bakar et al. (2014)
leadership and associated environment for enabling the
change management towards Halal
Commitment from the top management for Halal supply Ngah et al. (2015)
chain related activities through financial support
Management commitment and support in internal Tieman et al.
documentations Halal policy/processes for the (2012)
organisation
C2 Government support Government support in promoting Halal products Haleem and Khan
through tax/subsidy/business classification (2017)
Government support for Halal business through Expert’s input
developing suitable infrastructure (self or PPP model)
Government support for Halal businesses through the Khan et al.
appropriate recognition of HCBs (2019a)
Government support in legislating laws and enforcing Alzeer et al.
them to tackle the frauds and other malpractice in (2018)
HSCM effectively
C3 Role of Halal certifying Role of Halal certifying bodies in issuing Halal logo/ Talib et al. (2016)
bodies certificate for products perceived to be Halal
Halal certifying bodies are competently inspecting, Talib et al. (2013)
auditing, holding discussions and taking corrective
actions
Halal certifying bodies is doing research and Khan et al.
development to tackle challenges for newer Halal (2019b)
products/ingredients and processes
The response rate of Halal certifying bodies (lead time) Latif et al. (2014)
for certification
The effectiveness of Halal certifying bodies in closely Expert’s input
matching as per the requirements of the modern Halal
industry
C4 Integration of supply chain Commitment among supply chain partners to provide Talib et al. (2013)
partners Halal products and associated processes
Trust among supply chain partners to provide Halal Khan et al.
products (2018a)
Strong coordination and collaboration among supply Zulfakar et al.
chain partners to provide Halal products (2014)
Resource sharing (including information, technology, Khan et al.
ingredients knowledge and skills etc.) among supply (2018b)
chain partners to provide Halal products to the
consumer
C5 Halal resources Availability of ingredients, preservatives, colourants etc.Ali and Suleiman
as per Sharīʿah requirements (2018)
Availability of logistics/ infrastructures etc. for Halal Ngah et al. (2015)
Table 1. products (e.g. cold chain, warehouse etc.)
Significant Availability of appropriate laboratory/testing Ali et al. (2017)
constructs and infrastructures and support (soft and hard) system for
measurement items dealing Halal products and its related issues
for effective Availability of customised machinery and supporting Khan et al. (2020)
management of Halal equipment to avoid contamination of Halal products
supply chain (continued)
 Halal supply
No Constructs Measurement items References
chain
C6 Halal production systems Availability of internal Halal assurance circle for Expert’s input management
problem solving/kaizen
Appropriate layout designed to restrict contamination Manning, et al.
of Halal with non- Halal (2005)
Availability of sufficient/appropriate sanitation, Expert’s input
hygiene and waste reduction in Halal production system
Articulated governance structure towards affixing Abdul Latiff et al.
accountability of non-compliance or error in the (2013)
production of Halal goods
Adherence to the ethical standard and fair-trade Khan et al.
practices in Halal production systems (2018a)
C7 Integration and support Availability of appropriate ICT technology selection for Khan et al.
through ICTs systems tracking and tracing of Halal products (2018b)
Availability of credible information generation Ali and Suleiman
regarding Halal attributes and its analysis (2018);
Effective ICT implementation in facilitating correct Ireland and
labelling of Halal products Rajabzadeh
(2011)
Availability of efficient flow of information across the Khan et al.
Halal supply chain (2018b)
C8 Demand for the Halal Awareness in Muslim consumers about Halal and its Rezai et al. (2015)
products cultural and religious aspects in Islam
Demand for Halal products for being perceived as a Haleem et al.
safer good by the customer (2020)
Demand for Halal products due to a change in tastes and Expert’s input
preferences of consumers
Increase in consumable income led to the demand for Khan et al.
Halal products (2018a)
C9 Competitive pressure Adoption and management of Halal supply chain help inKhan et al. (2020)
competing for the existing market
Halal products being presented as unique selling Expert’s input
proposition (USP) by the producers
The firm needs to manage the Halal supply chain to Ali and Suleiman
sustain their businesses (2016)
Demand for Halal products being linked to the Alam and Sayuti
development of a new Halal market by global (2011)
consumerism
C10 Halal marketing Steadfast adherence to ethics in marketing and sales of Khan et al.
Halal products (2018a)
Perception of Halal products for being free from Tieman (2012)
exploitation of external/ internal stakeholders
Building trust through ethical marketing transaction Wilson (2012)
among internal consumers
Help from improved awareness towards Halal in Wilson and Liu
positioning it as a brand (2010)
C11 Human resource Availability of skilled human resources for the HSCM Tieman (2011)
development and mgmt. for system
HSCM Training and development of human resource for Khan et al.
managing HSCM systems (2018a)
Employee involvement and feeling pride for managing Expert’s input
and adopting the HSCM system
Enabling HSCM through efficient capacity utilisation Khan et al. Table 1.
(2019d)
JIMA No.s Success indicators Measurement items References

SI-1 Halal integrity Maintenance and assurance Halal integrity through Zulfakar et al. (2014)
maintenance and its total compliance with Sharīʿah principles
assurance Effective tracing of Halal products for assuring and Soon et al. (2017)
strengthening Halal integrity
Halal integrity is assured and maintained through Maman et al. (2018),
genuine Halal logo/certification Nakyinsige et al.
(2013)
Halal integrity is assured and maintained when the Soon et al. (2017)
final product is wholesome and safe/ non-toxic/free
from the banned item
SI-2 Customer satisfaction Improved retention of customers through the Butt et al. (2017)
and branding offering of Halal products
The loyalty of customer towards certain brands/ Noordin et al. (2014)
certification of Halal, in fulfiling its religious
requirements/needs
The satisfaction of customers with the information Aung and Chang
provided regarding the Halal attribute of the product (2014)
The ability of Halal products in attracting new Butt et al. (2017)
customer/ new markets
SI-3 Process Quality Contribution by HSCM in improving the quality Tan et al. (2017)
Improvement culture of the organisation
Improved safety inspection of Halal products Badruldin et al.
(2012), Ahmed et al.
(2005)
Table 2. Halal products standardisation/ process Badruldin et al. (2012)
standardisation helps in manufacturing Halal
Success indicators
products
and measurement Halal products help in the reduction of non- Khan et al. (2018a)
items for effective conformities in products
management of Halal Conformity to regulations of Halal certification Ali and Suleiman
supply chain (2016)

 RG1. Factors critical to the effective management of the HSC with their measuring
items is not reported extensively in the literature.
 RG2. As HSCM strives to assure Halal integrity at the fork level, the success
indicators of HSCM are not found in the literature.
 RG3. Measures of Sustainable performance of HSCM are not reported in the
literature.
 RG4. The link between the management of HSC and sustainability is missing.

Research gap presented above have helped in the development of research objectives, which
are to be accomplished through this research:
 RO1. Identification of factors critical to the effective management of HSC, their
success indicators and sustainable performance measures; and
 RO2. Develop a conceptual framework, which links between critical factors of
HSCM, their success indicators and sustainable performance measures from HSCM
perspectives.
 Performance
Halal supply
S. No measures Measurement items References chain
management
SPM1 Economic Value addition to shareholders by production and trading of Tieman et al.
performance Halal products (2012)
Impact on the increase in net-profit for producing and trading of Talib et al.
Halal product (2016)
Adherence to healthy ethical practices in the financial Sabow et al.
transaction when related to Halal (2015)
Effective management of the Halal supply chain leads to Power (2014)
improved profit margin vs productivity ratio
The higher rate of return on the investment made for Halal Ali and
product Suleiman (2016)
SPM2 Environmental The policy of return/reverse logistics system in case of Ahmad et al.
performance intermixing of Halal and non-Halal products (2017)
Use of environment-friendly packaging for Halal products Hassan (2016)
Operate within the biological limits of natural resources Farouk et al.
(especially soil, water and biodiversity) (2016)
Decrease the consumption and discharge of hazardous/harmful/ Ali and
toxic materials Suleiman (2016)
SPM3 Social Halal supply chain management enhance fair-trade practices Khan et al.
performance (2018a)
Halal supply chain management reduces the event of food fraud Rezai et al. Table 3.
(2015) Sustainable
Halal slaughtering is concern about animal welfare Tieman and
performance
Hassan (2015)
The halal logo means the food products undergo the hygienic Alzeer et al. measures and
and clean process and is wholesome (2018) measurement items
Perception of Halal products for being free from exploitation of Talib et al. for Halal
external/ internal stakeholders (2016) supply chain

This research is an initial effort to conceptualise significant factors, which are critical in the
management of the HSC and then to identify their influences on the sustainable performance
of the firm.

3. Model development
Norms of Halal production systems assures integrity and the wholesomeness of the
products (Ali et al., 2014; Khan et al., 2018b) considering criteria of global food safety and
security, hygiene, equality and fair trade for compliance (Baharuddin et al., 2015).
Management of the HSC requires the integration of prevalent modern quality systems with
Halal requirement.
Experts identified that Halal products follow somewhat different quality standards and
process than other products in the same category, and this also contributes to the rising
demand for Halal products across all section of consumers. Further, the mandate of Halal
requires that any firm producing/trading Halal goods needs to assure Halal integrity until
the final consumer (Tan et al., 2017; Khan et al., 2019c). A Halal labelled product is an
outcome of a quality assurance scheme, which assures consumers that the product is safe
and wholesome. Now certification bodies are labelling FMCG as products as Halal. Many
food products are being prepared as consumer-packaged goods also. A supply chain
management system dealing in assuring Halal Integrity has to improve the process quality
by eliminating unhealthy and unfit components from Sharīʿah perspectives. Toyyib aspects
JIMA also demand that all the stakeholders in the HSC need to be engaged in fair trade practices,
ethical business practices, humane animal husbandry, sustainability and in values of
corporate social responsibility. Thus, improved sustainable performance of the HSCM
requires effective adoption and implementation of the right approaches during the
development and maintenance of systems and processes. This also indicates to examine the
sustainable performance of the HSCM through its critical factors.
This preliminary conceptual framework is developed as per the opinion obtained while
developing constructs and measurement items for effective management of HSC. It further
depicts the links between critical factors; success indicators and measure of sustainable
performance.
We have stage wise developed this model. In the first stage, a preliminary model was
developed and then provided to the same experts for their views. Then more discussions led
to some recommendations, and the same was incorporated and discussed for finalisation.
Figure 2 shows the final model, which depicts consolidated linkages between the variables
for potential quantitative research. Discussion for model development was facilitated by a
semi-structured interview format to gain insight into the problem. This approach is chosen
to guide the conversation and to ask more open-ended questions.

4. Discussion on model
Availability of resources, which comply with Sharīʿah requirements is vital for HSCM. Use
of multiple ingredients in multiple production processes makes the task of managing the
HSC even more difficult. Moreover, Halal products require dedicated infrastructure to avoid
physical contact with non-Halal products; this makes the availability of Halal resources as
an essential factor for the management of HSC (Tieman, 2011). “Management commitment
and supports” are identified to be a critical factor as complexity associated with the
management of HSC require a higher level of commitment from top management in terms of
leadership and resource allocation.
As HSCM is an emerging area, it needs supports from the government in terms of
legislating laws, regulating, planning, developing, implementing, promoting and educating
Halal industrial players and Halal consumers. Government support manifested by setting
up autonomous Halal certification bodies, framing and developing law enforcement
mechanism, providing incentives through subsidy and more straightforward tax policy,
training Halal professionals, funding research on Halal related studies through universities
and research institutes.
Wilson and Liu (2010) suggested that certification is a valuable tool to facilitate the
HSCM. However, Ali et al. (2017) argued that the benefit of certification is doubtful, and
standards and audits alone are not necessarily sufficient in the long term to guarantee the
Integrity of the HSC. Regenstein et al. (2006) mentioned that Halal certification is a crucial
factor for the products to be traded internationally, as this has emerged as an essential
condition for trading in many countries.
Therefore, to exploit this new type of demand for Halal certified consumables, many new
and existing organisations have entered the business of Halal certification. One of the
significant criticisms arises due to; mislabelling/inadequate labelling; because of the lack of
globally accepted Halal certification bodies to regulate the growing Halal industry (Khan
et al., 2019b).
Another critical factor in HSCM is the demand for Halal product. Increase in disposable
income has led the consumers to focus on the quality and safety of the consumables by
emphasising on the integrity of the product. In the case of Halal product, consumers are even
more demanding about the integrity of the product as it associates credence quality
 Halal supply
C1-Management
Commitment and chain
Support management

C2-Government
Support

C3-Role of Halal
Certifying Bodies

C4-Integration of SI2-Customer
Supply Chain partners Satisfaction and SI3-Process Quality
Branding Improvement

C5-Halal Resources
SPM1-Economic
Performance

C6-Halal production SPM2-

Effective Management of
systems Environmental
Halal Supply Chain
Performance

C7-Integration & SPM3-Social

Support through ICTs Performance
Systems

SI1-Halal integrity
assurance
C8-Demand for the
Halal Products

C9-Competitive
Pressure

C10-Halal Marketing

C11-Human resource
development & mgmt. Figure 2.
for HSCM Hypothesised model
JIMA attribute. Thus, to get customer trust, firms have to ensure that they follow the requirements
of standards in producing halal products and sometimes multiple standards. Increasing
complexity makes the supply chain networks more vulnerable to fraud. A high level of
integration is needed at all stages of the supply chain to assure Halal Integrity at the
consumption point and make the HSC efficient. As far as ICTs support is concerned, it
enabled traceability in the supply chain and confirmed the authenticity of the product
information. Traceability system builds trust among the stakeholder in the HSC by
addressing the critical points (Fernando et al., 2010; Abd Rahman et al., 2017).
The primary objective of HSCM is to maintain and assure Halal integrity till
consumption point, which includes the integrity of the material, production process,
information and capital associated with the product. Soon et al. (2017) highlighted that the
HSC strives to assure that the requirements for halal as stated by credible standards are met.
Moreover, effective management of HSC integrates typical quality control system, which
demands that the product delivered are wholesome while complying to Sharīʿah by
developing a process-oriented approach. Effective management of the HSC helps in
attaining consumer confidence and retaining the consumer. HSCM has a sound relation to
sustainable development (Kohilavani et al., 2013; Manzouri et al., 2013). Halal industry
implements sustainable measures in terms of animal welfare, fair trade and perceived
benefits. Toyyib aspects of Halal, which advocates for wholesome consumption is a
determinant of sustainability in HSC as it requires that processing method eliminates
poisonous, intoxicating and hazardous elements. Ali and Suleiman (2016) highlighted in
their study that wholesomeness criteria of Halal relate to sustainability. Halal is a stringent
quality control system, which concerns about integrity and wholesomeness of the product
(Ahmad et al., 2017). Halal assurance systems ensure safe and healthy consumables by
incorporating Islamic values such as animal right, ethical issues, sustainability, hygiene,
equality, environment-friendly and fair trade from farm to fork. Production and processing
of the Halal labelled goods cater to sustainability issues in their operations. Production of
Halal goods laid out on the principle of removal of elements, which are hazardous to human
health and the environment (Hassan, 2016). Input in the farm decides the quality of the
products. The mandate of HSCM governs inputs of the farm, whether it seeds for raising
crops or animal feeds (Farouk et al., 2016; Haleem et al., 2019). Farming with excess focus on
increasing productivity making the product unfit for the consumption, consequently
compromising with the idea of Halal whose gist lies in safe and wholesome consumption
(Power, 2014). Apart from slaughtering, Halal values dictate animal rearing, animal raising,
transportation, handling and other processes. The method of slaughter is critical in Halal
processing. Halal slaughtering processes have been linked in the literature to higher animal
welfare (Nakyinsige et al., 2013; Sabow et al., 2015; Tieman and Hassan, 2015).
Halal values demand implementation of fair-trade practices to help small-scale producers
associated with the production of a commodity and promote sustainable livelihood by
paying fair prices (Khan et al., 2018a). Apart from the humane treatment of an animal, Halal
values prohibit adoption of evil production practices, which erode the human health and
ecosystem. It demands to provide better working conditions, minimum wage and better
social and environmental standards to the workers. Moreover, the increase in the
competition in fast-moving goods and services, the firms are achieving significant
competitive advantage by adopting Halal in their operation as a differentiation technique.
Talib et al. (2016) suggested that Halal certification is associated with the growth of the
consumer base and increasing the revenue of the firms. Tieman et al. (2012)evoked that
Halal has an impact on the financial result for producers of the Halal sensitive product.
5. Major research contributions Halal supply
This study explores the area of HSCM based on literature review and focussed group chain
discussion with experts working in this area. The study suggested that a supply chain
management like approach is needed to extend Halal Integrity from farm to fork. We have
management
identified significant factors, which are critical in enabling and managing HSC with Toyyib
attributes.
Further, we consolidated eleven critical success factors and identified their effect on
effective management of HSC modelled. This study fills the gap of the literature by
strengthening the existing research done in the area of HSCM, which is less researched and
developed a broad-based perspective of Halal. Research explores success indicators of
effective management of the HSC. The finding of the research can assist different
stakeholders responsible for channelising Halal goods such as managers, policymakers and
regulating authorities in understanding the factors, which are critical in the management of
HSC.

5.1 Implications of the research for researchers

This research develops a new paradigm in the research of HSCM, and the few of them are as
follows:
 Opens new areas for researchers to conduct empirical and case-based research with
a better process-based outlook.
 The developed framework can be used to assess the sustainable performance of the
HSCM.
 The relationship among the critical success factor with the sustainable performance
of the HSC is linked through the statistical analysis.
 Ranking of factors and success indicators can be done with the help of latest multi-
criteria decision-making (MCDM) tools and as per the perspective of different
stakeholders.
 The research extends the literature of Halal and supply chain management by
proposing Halal as a typical quality control system, which focusses on wholesome
consumption, and this is being well taken.
 Based on the developed framework, a hypothesis can be formulated and validated
through various statistical methods and other system-based tools. The simulation
could also be tried.

5.2 Implications of the research for industry

Some of the research implications for industry and policy planners are as below:
 Companies producing or intending to produce Halal products can decide their
course of action in developing HSC.
 The findings of the study evoke government in consultation with the main
stakeholder to develop and implement regulatory policy plan and enforce them.
 Success indicators of HSC will help in identifying the metrics that link the actions to
the outcomes.
 Effective management of the HSC is positively related to the sustainable
performance of the firms; thus, it will help managers in making the organisation
sustainable.
JIMA  This framework is to help the practitioners to assess the sustainable performance of
the HSC.
 Assist the decision-makers to focus on the success factor to enhance the
management of the supply chain to achieve better performance.

5.3 Implications of the research for policy planners/regulators

Research implications for policy planners are as follows:
 Sustainability is critical aspects for organisations and researchers, and all supply
chains are to be evaluated for the same. Detailed sector-wise research is no doubt
needed, and more researchers are to be involved from different parts of the world.
 The finding of the research is meaningful for authorities at a different level in
understanding the factors, which are critical in the management of HSC, which is
not just a meat supply chain.
 Experimentation with better or new regulations and even with higher norms for
Halal be developed and assessed.

6. Conclusion, limitations and future scope of this research

Halal standards aim at providing a safe and wholesome product, which comply with
Sharīʿah requirements. The finding of this study identified critical factors of effective
management that HSC and empirically tested their impact. HSC strives for assuring the
Integrity of Halal product, which measures the success of the HSC. Three success measures
of the HSC are identified that establish their association with the effective management of
the HSC.
The current research, like any other research, has certain limitations, firstly the eleven
critical factors as identified for effective management of the HSC may not be all covering the
complete gamut and subjectivity of experts opinion plays the dominant role in
the finalisation of factors. Further, the constructs could be different depending upon the
company’s supply chain. The participated experts belonged to India, although they have a
global outlook. This limitation can be removed by considering more experts from other
countries. This research can be extended by considering a particular type of Halal products
such as cosmetics, food, packed food items and medicines. Sustainable performance of the
HSC can be inferred in different ways by considering specific measuring items. Toyyib
aspects of Halal consumption demand integration of sustainable practices with HSCM. This
research argued that Halal could be taken as a quality and safety standard.

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Corresponding author
Abid Haleem can be contacted at: ahaleem@jmi.ac.in

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