Search results

The current study focuses on the relationship between total quality management (TQM) and sustainable performance (SP) and examines how TQM practices can facilitate firms' achievement of sustainable performance. Knowledge management (KM), with its four dimensions, i.e. knowledge creation (KCR), knowledge acquisition (KAC), knowledge sharing (KSH) and knowledge application (KAP), is also an essential factor for organizations. Therefore, this study also focuses on the mediating role of KM in the relationship between TQM and sustainable performance.

This study used a survey method to collect data from the managers of 485 manufacturing SMEs working in five major industrial cities in Pakistan. Collected data were analyzed through PLS-SEM with the help of smart-PLS.

The study's findings reveal that TQM practices positively influence the environmental and economic sustainability of the firm. At the same time, there is no evidence that TQM practices positively affect the social sustainability of the firm. Results further elaborate that TQM practices significantly affect all four dimensions of KM. Moreover, KM positively affects the two dimensions of SP, i.e. economic and social sustainability, but surprisingly, the impact of KM on environmental sustainability is not found. Finally, results indicate the significant mediating role of KM between TQM and SP.

This study contributes to bridging research gaps in the literature and advances how TQM, directly and indirectly, helps firms improve sustainable performance via the mediating role of KM.

The concept of functional foods is not new to the Malaysian people. Functional foods as traditional medicine have made tremendous contributions over the past couple of centuries. The growth in the economy, coupled with a strong desire among the Malaysian consumers to maintain a healthy lifestyle has made functional foods an alternative medicine among the populace. Although the consumption of functional foods is increasing in Malaysia, relatively little is known about the factors which affect consumer purchase intention toward natural functional foods. The purpose of this paper is to determine Malaysian consumer intention to purchase natural functional foods.

A survey was conducted in the country where 2,004 household were interviewed using structured questionnaires. The theory of reasoned action (TRA) and health belief model were adopted and modified in this study. Descriptive statistics and structural equation modeling were used to analyze the collected data.

The results have shown that the data set was normal, valid and reliable. Attitude has a partial mediating effect on perceived barriers, perceived susceptibility and perceived benefits which influence consumer intention to purchase natural functional foods. Nevertheless attitude had no mediation effect on subjective norms for consumers to form their intention to purchase natural functional foods. In other word, subjective norms had a direct influence on consumer intention to purchase natural functional foods.

The main concern of this paper is about the factors which affect consumer purchase intention toward natural functional foods. However the results from this paper are limited in terms of determining consumer purchasing behavior for natural functional foods.

The paper expands on the TRA and health belief model to examine the factors which influence Malaysian consumer purchase intention toward natural functional foods.

Consumers are giving greater attention to the selection of food due to the improvement in income and urbanization. Meanwhile, in recent years, the vegetables' farmers in Malaysia have been reported using an excessive quantity of pesticides. The vegetables exported to Singapore and China have been rejected in 2018 and 2017 due to the presence of excessive levels of pesticides. Such incidences have created massive concern to improve the safety standard of the vegetable industry. The purpose of this paper is to evaluate consumers' willingness to pay for food safety attributes of tomato.

Discrete choice experiments has been used, and 490 respondents have completed the survey.

Results suggested that consumers were willing to pay RM4.18 more for wholesome tomato relative to slightly damage tomato. Consumers also were willing to pay RM2.75 more for organic tomato relative to inorganic tomato. They were also willing to pay RM2.30 and RM1.29 more for certified and tomato sold at supermarket relative to uncertified and tomato sold at the wet market, respectively. The willingness to pay for safety attributes of tomato also varied according to the income, age and education level of the consumers.

If the farmers can respond effectively to the changes in consumers demand, it can be translated into business opportunities.

This research able to provide relevant information related to the consumers' willingness to pay for food safety attributes of tomato in Malaysia.

The aim of this paper is to determine the factors that most likely influence non‐Muslims' understanding of Halal principles in a country where almost 60 percent of the population is Muslim.

Cross‐sectional data were collected through a survey of 800 non‐Muslims in the Klang Valley, via structured questionnaires, to gather information on their understanding of Halal principles and food products. The logit model was applied to determine the extent to which socio environment factors influenced the respondents' understanding and familiarities with Halal principles and Halal food products.

The results of this study suggest that non‐Muslim consumers are aware of the existence of Halal food in Malaysia. In general, socio‐environmental factors such as mixing with Muslims socially and the presence of advertised Halal food significantly influence non‐Muslims' understanding of Halal principles. The findings also suggest that non‐Muslims understand that Halal principles are also concerned about food safety issues and environmentally friendly ways of doing things.

The research used a quantitative method to analyse 800 non‐Muslim respondents in the Klang Valley only.

The practical implications extend to food policy decision makers and food marketers who might pursue strategies in their distribution and communication efforts which target the growing Halal food market segment among non‐Muslims. Dissemination of information plays an important role in making non‐Muslims improve their understanding of Halal principles.

This study is one of the first to investigate the level of understanding of Halal principles among non‐Muslims in Malaysia.

The purpose of this paper is to evaluate the effectiveness of the Basic Student Entrepreneurial Programme (BSEP) among local university graduates who have undergone the training programme in entrepreneurship development.

In total, 410 respondents who had participated in BSEP were interviewed with a structural questionnaire to gather information on their social attitude towards the effectiveness of BSEP on their intention to become an agri‐entrepreneur. Chi‐square analysis was used to determine the relationship between demographic variables towards motivating agri‐entrepreneurship among the participants.

The results show that the participants agreed upon the effectiveness of BSEP in developing graduates’ intention towards becoming agri‐entrepreneurs. The results also show that there is a significant relationship between three variables which motivate participants to become agri‐entrepreneurs. These were the origin of the participant, the presence of family members already involved in entrepreneurial activities and educational background.

The paper is only concerned with students’ perceptions towards the effectiveness of BSEP in encouraging them to become agri‐entrepreneurs. The results from this paper are limited in terms of determining whether they really become an agri‐entrepreneur or not because this research only focuses on intention.

The paper provides an important exploratory analysis of the BSEP programme to enable further research to take place in the area of entrepreneurship education. The findings provide a valuable insight on effective teaching methodologies in the area of entrepreneurship education.

The paper expands on Ajzen's framework to provide a basis to improve the effectiveness of entrepreneurship education in Malaysia.

Need for effective adoption of halal certification through assessment and accreditation (HCAA) is imperative for the higher level of customer satisfaction. To achieve this, all stakeholders need to be involved in developing the policy. Thus, this study aims to identify barriers to the adoption of HCAA and analyses through structural model of interrelated barriers

The structural and hierarchical model of barriers to the adoption of HCAA is developed after extensive systematic literature survey along with opinions from various types of experts. Interpretive structural modelling is identified as the appropriate tool in making this model, which is further analysed using MICMAC (Matriced’ Impacts croises-multipication applique’ and classment). Corresponding issues for every barrier as identified may help in further developing the action plan for each stakeholder. Objectives and action plan for various stakeholders were evolved and provided.

The significant finding indicates to developing a globally accepted halal certifying organisation, as to contain the mislabelling, and this further needs extensive government and customer support. The customer needs to be more aware of the proper idea of halal. Therefore, to succeed, the industry needs to develop a brand identity with a distinct/unique/clear marketing message, not just certifying products/services as halal.

Specific direction for different stakeholders has been derived along with academic finding for researchers and to further develop the action plan.

This study aims to underline Islamic principles to the business theories for producers and policymakers and to explain halal marketing by value creation approach for halal stakeholders concerned with halal certification and its implementation.

This study applied inductive reasoning with the systematic literature review (SLR) of peer-reviewed published research papers, followed by the preferred reporting items for systematic reviews and meta-analyses framework. Furthermore, the content analysis with ATLAS.ti 2022 helped to undergo concept and thematic analysis that show the theoretical lenses for the upstream halal businesses.

Among 360 papers, the SLR from 2012 to 2022 found 32 papers dealing with the halal theory–based studies on certification, standards, producers and policymakers and halal supply chains. Only seven studies consulted the resource-based view (RBV), a strategy theory and the institutional theory (IT) connected to halal. This study further underpinned qualitative Quranic verses to add to the current body of RBV and IT, resulting in halal sustainable competitive advantage and halal certification institutionalization.

Islamic principles can guide halal stakeholders to create and manage valuable resources through halal certification. Also, academics can synthesize conventional theories as value-creation mechanisms compliant with Islamic codes.

To the best of the authors’ knowledge, this novel study was the first to contribute to the current body of RBV and IT with Islamic principles. It has primarily concentrated on the upstream halal businesses to create and manage halal value, certification and competitive advantages for halal marketing.

The purpose of this paper is to investigate the drivers of the depth of halal standard implementation in the halal-certified food manufacturing small- and medium-sized enterprises (SMEs). The second aim of this paper is to empirically examine the effect of halal standard practices on the SME’s performance.

Of the 143 halal-certified SMEs in Solo Raya, Province of Central Java, Indonesia, 83 were willing to take part in the present research. The survey was carried out by an on-site visit to the targeted respondents. A structured questionnaire was used to gather primary data. Partial least square structural equation model was then used to analyze the collected data.

The results proved that internal motivation and organization commitment positively affect halal standard implementation, while external pressures do not. The external pressures influence the depth of halal standard implementation through internal motivation as a mediating variable. Furthermore, the depth of halal standard implementation leads to the improvement of operational performance. The improvement of operational performance can further encourage the increase of market performance and financial performance.

The first limitation of this research is about the samples in which they are small-sized and restricted to food manufacturing SMEs. Another limitation is the subjectivity of SME’s managers when evaluating performance, which may provide imprecise measures of performance.

The findings suggest the notion that success of halal standard implementation depends on the capabilities of SMEs to convert the external pressures into internal motivation. Moreover, food-manufacturing SMEs should consider halal standard as an innovative tool to be applied in their daily operation and production as the halal standard has a significant role in influencing SME’s performance.

To the best of the authors’ knowledge, this research is the first attempt in integrating drivers, halal standard implementation and performance in the specific context of food manufacturing SMEs in Indonesia.

This study aims to reveal how consumers and shoppers are negative toward alcohol, animal fat, producers and certification issues concerned with halal cosmetics products.

In total, 527 students of 4 public universities and a medical college across Bangladesh took part in a survey and 150 shoppers from 2 cities participated in the face to face interview with the structured questionnaires. Frequency distribution was used for categorical and numerical data, and the chi-square test with a binary logistic regression model has tested the association between gender and attitudes toward halal cosmetics. Besides, narratives of Sharīʿah regarding alcohol, meat, fat and halal certification have helped understand the halal issue.

In total, 83% of the respondents perceived negative attitudes against haram animal fat followed by alcohol (74%) and animal fat (64%). The chi-square test shows that consumers held a significant association toward haram animal fat, (p-value 0.000) alcohol, (p-value 0.000) non-Muslim producers (p-value 0.000) and non-Muslim countries (p-value 0.026). Imperatively, the binary logistic regression model has found a significant negative association to haram animal fat (ß2 −0.295) and alcohol (ß1 −0.200).

Marketers ought to avoid haram animal fat in halal cosmetics besides focusing on alcohol freeness. Also, non-Muslim marketers need to be extra cautious in showcasing their identities. However, Islamic marketers will enjoy a competitive advantage in the halal market because of their demographic factors.

Islamic principles on alcohol, meat, fat and certification potentially can help other stakeholders sense the halal norms.

This study has blended the elements of Sharīʿah with empirical evidence to shed light on the fundamental and trust factors for the marketing of halal cosmetics products.

The purpose of this paper is to identify and investigate the awareness level of non-Muslim consumers to purchasing halal food products. Research on the non-Muslim consumers’ awareness towards purchasing halal food products is poorly understood so far in South Africa.

An exploratory case study was adopted to explore new points of views about a particular issue, which is unknown, or not much known about it, to formulate ideas or propositions. Semi-structured interviews were the major primary data collection method. Four non-Muslim consumers from different settings purposively were selected. Thematic data analysis procedures were used.

The study found that non-Muslim consumers in Cape Town have a positive awareness of halal food, including its benefits and the production processes involved in producing it. The study also concluded that halal is not merely a commercial name using as a trademark in the global market. However, halal has several dimensions; primarily, for non-Muslim consumers, it is a mark of health and hygiene. With regard to psychological aspect, halal is considered as a sign of trust, comfortable and safe. It gives consumers a peace of mind when they consume food products that carry the halal label.

Limitations in the study should be acknowledged. The main limitation of the study is that a small sample size was selected for this study. Another limitation is that the study was only conducted in the city of Cape Town.

This is the first qualitative study of its kind that presents an empirical evidence about the awareness of the non-Muslim consumers towards purchasing halal food products in South Africa, in general, and in Cape Town, in particular.