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Tayyiban in halal food production: a systematic literature review

Hawwa Abdul Mokti (Department of Shariah and Management, Universiti Malaya, Kuala Lumpur, Malaysia)
Nor Azzah Kamri (Department of Shariah and Management, Universiti Malaya, Kuala Lumpur, Malaysia)
Mohd Abd Wahab Fatoni Mohd Balwi (Department of Shariah and Management, Universiti Malaya, Kuala Lumpur, Malaysia)

Journal of Islamic Marketing

ISSN: 1759-0833

Article publication date: 6 July 2023

Issue publication date: 23 January 2024

607

Abstract

Purpose

The purpose of this study is to examine and review tayyiban indicators in the context of halal food production. In Islam, food produced or manufactured must be halal and tayyiban. Even though both halal and tayyiban are always mentioned together in the Quran, the halal aspect is highlighted more than tayyiban. The discussion of tayyiban’s indicators is still vague.

Design/methodology/approach

The study was adopted based on the Preferred Reporting Items for Systematic Reviews and Meta-Analyses for the review of the current research which used two main journal databases, namely, Web of Science and Scopus. Accordingly, the search resulted in a total of 40 articles that can be systematically examined.

Findings

The results of review of these articles formulated five main themes: safety, nutrition, cleanliness, quality and authenticity. These five indicators are considered relevant enough in the context of halal food production to build a comprehensive tayyiban concept.

Originality/value

This study enriches the field of halal food research. The concept of tayyiban as a whole has been given limited attention in academic literature. At the end of this study, a number of recommendations are suggested for the reference of future scholars.

Keywords

Acknowledgements

The authors would like to acknowledge the below Research Grant Fundings for the direct and indirect contribution towards development of this paper – UMG009L-2021, FRGS/2/2014/SS05/UM/02/1 and USIM/KIHIM/IHRAM/052003/40318.

Citation

Abdul Mokti, H., Kamri, N.A. and Mohd Balwi, M.A.W.F. (2024), "Tayyiban in halal food production: a systematic literature review", Journal of Islamic Marketing, Vol. 15 No. 2, pp. 397-417. https://doi.org/10.1108/JIMA-03-2022-0098

Publisher

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Emerald Publishing Limited

Copyright © 2023, Emerald Publishing Limited

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