Summarizes the fundamentals of Halal food production. Suitable for food scientists, food manufacturers and other food industry professionals, this work describes Halal food laws and regulations, guidelines for food production, domestic and international food markets and trade and import requirements for various countries. "The authors present the first comprehensive reference detailing Halal food production and certification requirements ? a rare mix in one volume, practicality down to the expert's minutia combined with a fascinating and enlightening explanation of the spiritual basis for Halal, the Arabic word for 'permitted' or 'lawful.' ? I wish to publicly thank the authors for a professionally informative and personally enjoyable read."
- Journal of Aquatic Food Product Technology, Vol. 14(1), 2005


"This comprehensive summary serves as a valuable reference for food scientists, food manufacturers and other food industry professionals. For those targeting the halal food market for the first time, this book is particularly useful, providing a better understanding of how to properly select, process, and deliver foods."
- Food Trade Review, Vol. 74, January 2004