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1 – 10 of 93Rashmi Ranjan Parida and Mahesh Gadekar
This paper investigates the factors and how they lead to meat choice decisions based on preferred slaughter practices. The literature has established the role of psychological…
Abstract
Purpose
This paper investigates the factors and how they lead to meat choice decisions based on preferred slaughter practices. The literature has established the role of psychological factors and morality perception in meat choice decisions. However, it explores how consumers' behavioural intention is impacted towards alternative meat when consumer guilt is activated in different cultural settings.
Design/methodology/approach
This study included in-depth interviews with consumers from India's emerging market due to its multicultural dimension and diverse religious beliefs about meat consumption. The authors conducted 17 interviews to explore antecedents towards non-halal meat choices.
Findings
Utilizing the Theory of planned behaviour (TPB), this paper explores research gaps related to meat consumption preferences based on preferred slaughter practices in an emerging market context. The findings uncover and add to understanding meat preferences in varied cultural contexts that affect consumer choices. The authors advance the current understanding of TPB from the perspective of behavioural intention toward non-halal meat.
Practical implications
The study's findings have significant implications for all the organizations/outlets dealing with non-vegetarian food products, whether packaged or fresh and for meat sellers.
Originality/value
The study is unique in identifying the meat choice preferences based on slaughter practice through the extended prism of TPB. The market chosen for this study is one of the biggest consumer markets and its growing continuously.
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Dina Hariani and Mohd Hafiz Hanafiah
This study aims to explore the perception among the tourism stakeholders about Halal tourism competitiveness, challenges and opportunities in Aceh, a Sharia-law tourism…
Abstract
Purpose
This study aims to explore the perception among the tourism stakeholders about Halal tourism competitiveness, challenges and opportunities in Aceh, a Sharia-law tourism destination.
Design/methodology/approach
This study adopted the qualitative research method and used in-depth interviews with purposively selected 13 Halal tourism stakeholders in Aceh.
Findings
This study found that the Indonesian Government has aggressively promoted Aceh as one of its main Halal tourist destinations. Despite its popularity in the growing and lucrative Muslim market, the understanding of Halal tourism in Aceh among its stakeholders is still at its infancy level. Besides, although Aceh is a Muslim-majority region, its Halal facilities and services, especially the Halal certification for their foodservice industry, are still lacking compared to their neighbouring competitors.
Originality/value
This study confirms the scarcity of stakeholder understanding and support challenged and undermined Aceh’s Halal tourism competitiveness. As such, this study sheds light on the original insight that stakeholders’ limited comprehension and backing can hinder Aceh’s Halal tourism competitiveness.
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The psychological foundations of consumers’ reasons for product choices are analyzed in the field of marketing. The purpose of this research is to identify the implicit reasons…
Abstract
Purpose
The psychological foundations of consumers’ reasons for product choices are analyzed in the field of marketing. The purpose of this research is to identify the implicit reasons for white meat consumption in the UK and Turkey.
Design/methodology/approach
In the scope of the means-end chain theory, in-depth interviews were conducted with individuals, and the reasons for consumers’ product preferences were revealed by moving from concrete to abstract.
Findings
It has been determined that the white meat consumption of Muslims in the UK is primarily shaped by their religious approach. In Turkey, on the contrary, both consumption patterns and reasons for preference are changing. It has been found that white meat consumption is associated with values such as security needs, satisfaction with life, self-fulfillment and happiness.
Research limitations/implications
This research has contributed to the marketing literature by examining consumers’ implicit consumption reasons for white meat in the context of religion and culture.
Practical implications
Marketing strategies should focus on building trust in halal certification, particularly in the UK. Brands should associate their promotion strategies with feelings of security and happiness, which are associated in the minds of consumers.
Originality/value
This study is a new study in terms of revealing the connotations of consumers about consuming chicken and fish and showing the implicit needs that the brands can emotionally associate with.
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Mohamed Salaheldeen and Mohamed Battour
This study aims to conceptualize and investigate the relationships between halal entrepreneurial success, innovation capability and sustainable innovation in the halal industry.
Abstract
Purpose
This study aims to conceptualize and investigate the relationships between halal entrepreneurial success, innovation capability and sustainable innovation in the halal industry.
Design/methodology/approach
Both integrative and generative approaches are combined to move forward from the literature to a theoretical contribution. The paper presents a model that relates halal entrepreneurial success to innovation capability and sustainable innovation. A purposive sample of 340 Malaysian halal entrepreneurs is used to test the conceptualized model. The partial least square technique was then used to assess the structural model.
Findings
The results disclosed that halal entrepreneurial success is positively related to both innovation capability and sustainable innovation. Also, the innovation capability mediates the relationship between halal entrepreneurial success and sustainable innovation.
Originality/value
This research conceptualized and examined a novel model that assesses the relationships between halal entrepreneurial success, innovation capability and sustainable innovation in the halal industry.
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Given the scarcity of studies regarding religious food as a destination attraction and limited research on tourist halal food experience, this study aims to explore and compare…
Abstract
Purpose
Given the scarcity of studies regarding religious food as a destination attraction and limited research on tourist halal food experience, this study aims to explore and compare halal food experience perceived by Muslim and non-Muslim tourists in a non-Islamic destination.
Design/methodology/approach
This study was carried out in a halal food street in Yuanjia Village, China. It used a qualitative approach and interviewed 16 Muslim tourists and 20 non-Muslim tourists.
Findings
Six themes and 18 attributes of halal food experience were identified. The findings revealed that Muslim tourists saw the reassuring options and religious value of halal food as important experiences. By contrast, the experiences of abundant choices, value for money, sensory pleasure and unique charm were frequently mentioned by non-Muslim tourists. The nature of halal food, the context of China (i.e. Chinese halal food culture) and the feature of research site (i.e. food operation of Yuanjia Village) work together to create such experiences.
Originality/value
To the best of the authors’ knowledge, this is one of the first studies to explore and compare halal food experiences of Muslim and non-Muslim tourists in a non-Islamic country (China). This study suggests that halal food could be an appealing destination attraction, even in non-Islamic destinations. Thus, this study contributes to a better understanding of the halal food experiences and assists destination marketers in promoting halal food.
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Wisudanto, Tika Widiastuti, Dien Mardhiyah, Imron Mawardi, Anidah Robani and Muhammad Ubaidillah Al Mustofa
The halal cosmetics industry continues to grow significantly. Furthermore, using halal cosmetics is a must for Muslims. This study aims to analyze the factors influencing the…
Abstract
Purpose
The halal cosmetics industry continues to grow significantly. Furthermore, using halal cosmetics is a must for Muslims. This study aims to analyze the factors influencing the switching intention to halal cosmetics in Indonesia.
Design/methodology/approach
This quantitative study uses a Partial Least Square-Structural Equation Modelling (PLS-SEM) on 214 respondents. The variables include halal certification, halal awareness, product image, perceived behavioral control, subjective norm, attitude, advertisement and switching intention.
Findings
The product image plays the most influential role in deriving the attitude toward switching intention to halal cosmetics, following perceived behavioral control, halal awareness and subjective norm, but not halal certification and advertisement. The result indicates that the image of halal cosmetics influences customers’ attitudes toward switching to using halal cosmetics. Indonesian customers know the obligation to use halal products because they are Muslim. However, the existence of halal certification does not derive the switching intention to halal cosmetics.
Research limitations/implications
This study conducts research only in Indonesia. As a recommendation, further studies might conduct a comparative test using multicultural respondents in several countries. Other studies also suggested examining factors of switching intention through different generational, especially in countries with high individualism traits.
Practical implications
This study will encourage the halal industry, especially the halal cosmetics industry, to pay more attention to the product image. Meanwhile, the government can provide incentives or rewards to promote industry participation in halal cosmetics. The findings provide a more detailed understanding of how product image can influence someone to switch to halal cosmetics.
Originality/value
Research on switching intention to halal cosmetics is still limited. This study uses halal variables, while previous studies only used religiosity. This study also introduced the product images motivating customers’ switching intention to use halal cosmetics.
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Umar Habibu Umar and Mamdouh Abdulaziz Saleh Al-Faryan
This study investigated how working capital management (WCM) influences the profitability of listed halal food and beverage companies.
Abstract
Purpose
This study investigated how working capital management (WCM) influences the profitability of listed halal food and beverage companies.
Design/methodology/approach
The study utilized a sample of 56 listed halal food and beverage companies operating in Indonesia, Malaysia, Saudi Arabia, Pakistan and the United Arab Emirates (UAE). Unbalanced panel data were generated from the Bloomberg database between 2008 and 2021. Besides, the study employed the two-step system generalized method of moments (GMM) technique for the estimation, which can address the models' endogeneity, heteroskedasticity and autocorrelation problems. Also, feasible generalized least square (FGLS) regression was applied to check the robustness of the results.
Findings
The study revealed that the cash conversion cycle (CCC) and accounts receivable period (ARP) significantly reduced firm profitability. Also, the inventory conversion period (ICP) significantly reduced return on assets (ROA) but insignificantly influenced return on equity (ROE). However, the results showed that the accounts payable period (APP) significantly increased firm profitability. These findings are robust to the results obtained by applying FGLS regression.
Research limitations/implications
The study utilized a sample of only the listed halal food and beverage firms that operate in Indonesia, Malaysia, Saudi Arabia, Pakistan and the United Arab Emirates (UAE).
Practical implications
The study suggests that the management of listed halal firms should adopt an aggressive policy in managing their working capital in order to enhance their financial performance. This could be attained by lowering CCC when ARP and ICP are reduced and APP is increased.
Originality/value
This study contributes to the literature by providing cross-country empirical evidence showing how working capital and its components affect the financial performance of firms that solely produce or buy and sell halal food and beverage products in five countries.
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Ilyas Masudin, Putri Elma Zuliana, Dana Marsetiya Utama and Dian Palupi Restuputri
The purpose of this study is to identify the risks that exist in halal meat supply chain activities and to carry out a risk assessment using the fuzzy best-worst method (FBWM…
Abstract
Purpose
The purpose of this study is to identify the risks that exist in halal meat supply chain activities and to carry out a risk assessment using the fuzzy best-worst method (FBWM) along with mitigating risks using the risk mitigation number (RMN).
Design/methodology/approach
The method used is to collect several literature reviews related to the halal meat supply chain, which has information relevant to the risks of the meat industry in Indonesia. Then, a focus group discussion was held with several experts who play a role in the meat industry in Indonesia, and 33 identified risks were identified in halal meat supply chain activities. The proposed methodology uses FBWM and RMN in conducting risk assessment and mitigation in the meat industry in Indonesia.
Findings
The analysis reveals that priority risk is obtained by using the global weight value on the FBWM, and then risk mitigation is carried out with RMN. Priority mitigation strategies can mitigate some of the risks to the meat industry in Indonesia. The proposed mitigation strategy is designed to be more effective and efficient in preventing risks that can interfere with product halalness in halal meat supply chain activities in the Indonesian meat industry.
Research limitations/implications
The implications of this study highlight the need for collaboration among stakeholders, improved risk assessment methodologies and the expansion of research into other halal supply chains. By addressing these implications, the halal industry can enhance its integrity, consumer confidence and overall contribution to the global market.
Originality/value
This research provides an integrated approach to identifying, analyzing, assessing and mitigating risks to the meat industry in Indonesia.
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Syadiyah Abdul Shukor and Uraiporn Kattiyapornpong
This study aims to provide an insight into research related to Muslim travellers in the past 42 years.
Abstract
Purpose
This study aims to provide an insight into research related to Muslim travellers in the past 42 years.
Design/methodology/approach
Using 342 articles collected from the Scopus database from 1981 to 2023, this study adopted the Bibliometrix in RStudio package and Biblioshiny Web application to analyse the research on Muslim travellers in two main categories: overview and intellectual structures.
Findings
The first publication related to Muslim travellers occurred in 1981 and number of publications remained few in the first three decades. Starting 2015, publications on Muslim travellers experienced a growing development of discussions and publications. Four prominent research clusters were identified: “halal tourism”, “hajj”, “Islamic tourism” and “tourist post-purchase”. Themes within the research on Muslim travellers have evolved from the “pilgrimage” to “Islamic tourism” theme. Then, the “Islamic tourism” theme has been expanded to a variety of topics that were primarily relevant to Muslim tourist behaviour. Themes related to “climate change” and “Syria” have been identified as the niche themes that need further study.
Research limitations/implications
Scopus database is regularly updated as the number of papers and journals may increase or decrease from time to time. This may impact on the fluctuation of the theme analysis from the article search at that time.
Originality/value
This study reviews publications related to Muslim travellers over the past four decades. Accordingly, it can aid interested researchers and stakeholders in gaining a more thorough understanding of Muslim traveller research.
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Hardius Usman, Nucke Widowati Kusumo Projo, Chairy Chairy and Marissa Grace Haque
The purpose of this study to examine the factors that encourage/inhibit Muslim behavior in buying halal-certified food (HCF), based on two theories, the…
Abstract
Purpose
The purpose of this study to examine the factors that encourage/inhibit Muslim behavior in buying halal-certified food (HCF), based on two theories, the knowledge-attitude-behavior model and the attitude-behavior-context model; and study the impact of trust and perceived risk on Muslim behavior in buying HCF, and their role in moderating the relationship between halal awareness and religious commitment with Muslim behavior in buying HCF.
Design/methodology/approach
The research population target is Muslims aged 18 years or older who reside in Greater Jakarta and have purchased certified halal food at least once in the past month. The survey method is a self-administered survey using a purposive sampling technique. The online survey has been successful in getting 283 Muslim respondents. In analyzing the causal relationship and hypothesis testing, this research uses the partial least square – structural equation model.
Findings
This study reveals several results: attitude, halal awareness, religious commitment, trust and perceived risk have a significant influence on the frequency of Muslims buying HCF. Attitude mediates the impact of halal awareness, religious commitment and trust on the frequency of Muslims buying HCF; perceived risk and trust moderate the relationship between religious commitment and the frequency of Muslims buying HCF.
Originality/value
Research on halal food is still limited, including in Indonesia. Meanwhile, the study explores the actual behavior of consumers, particularly in a certified halal food context, which is still rare in the existing literature. At the same time, the intention-behavior gap can lead to wrong decisions. Furthermore, this study also studies how Muslims feel when they consume foods that are not certified as halal. Research like this has an immense opportunity to be developed because not many have been developed.
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