Halal product design accreditation A conceptual framework

• Published in: International journal of health sciences pp. 4623 - 4632
• Main Authors: Ismail, Albert Feisal Muhd Feisal, Amer, Afizan, Jani, Siti Hajar Md, Othman, Hasbullah, Ibrahim, Irwan
• Format: Journal Article
• Language: English
• Published: 15.04.2022
• ISSN: 2550-6978; 2550-696X
• DOI: 10.53730/ijhs.v6nS2.6088

Purpose – The purpose of this paper is to propose a conceptual framework of Halal Product Design Accreditation adopted by manufacturers in designing their product with the integration of halal value in their design for better understanding on the matter. Design/methodology/approach – This paper develops a new combination of variables that is essential to consider for producing and desgning a halal product. Knowledge, attitude, religious and packaging are used as pre-determined variables for the design and production of the halal products.Findings – The hypotheses revealed that knowledge and attitude have significant influence towards creating a purchase intention among the consumers. As for the halal concept, it is strongly influenced by religious and packaging. The findings show that the purchase intention and halal concept are critical variables in the product development process, which will eventually lead to the production of halal products with accreditation. Implications – As an overall implication, this paper will provide an important and valuable information for manufacturers who intends to produce halal products. It will be very interesting if researchers in the future can examine and divide the halal products into two categories, namely halal product for consumption and halal product for use.