Eating together and differently: Halal between standardization and segmentation

Foued Cheriet (), Félix Jourdan () and M'Hamed Merdji
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Foued Cheriet: IHEV Institut des hautes études de la vigne et du vin - Montpellier SupAgro - Institut national d’études supérieures agronomiques de Montpellier, UMR MoISA - Montpellier Interdisciplinary center on Sustainable Agri-food systems (Social and nutritional sciences) - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - IRD - Institut de Recherche pour le Développement - CIHEAM-IAMM - Centre International de Hautes Etudes Agronomiques Méditerranéennes - Institut Agronomique Méditerranéen de Montpellier - CIHEAM - Centre International de Hautes Études Agronomiques Méditerranéennes - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro - Montpellier SupAgro - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement
Félix Jourdan: UMR Innovation - Innovation et Développement dans l'Agriculture et l'Alimentation - Cirad - Centre de Coopération Internationale en Recherche Agronomique pour le Développement - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement - Institut Agro - Montpellier SupAgro - Institut Agro - Institut national d'enseignement supérieur pour l'agriculture, l'alimentation et l'environnement
M'Hamed Merdji: Groupe Sup de Co Montpellier (GSCM) - Montpellier Business School

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Abstract: This chapter looks at the concepts of "eating together" and "eating differently" in the halal meat market through the dynamics of standardization versus differentiation, both in terms of purchasing practices and offers, as well as in terms of meat production methods and guarantees of their halal nature. The halal market illustrates the problem of eating together AND differently and reflects the coexistence of these two strategic dynamics of standardization-differentiation of offer, responding to an increasingly complex demand. The study of the phenomena of standardization-segmentation will shed light on the economic, regulatory and productive issues underlying the "transformation" of the living animal into a halal meat product identifiable by consumers. The chapter also examines the main specificities of halal meat consumption. Some trends are consistent with what is generally observed in food supply and demand practices; others are more specific to the halal meat market.

Keywords: marketing; Halal; France (search for similar items in EconPapers)
Date: 2021-12-17
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Published in Gilles Séré de Lanauze. Evolution of Social Ties Around New Food Practices, Wiley, 2021, 9781789450446. ⟨10.1002/9781119882206.ch5⟩

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Persistent link: https://EconPapers.repec.org/RePEc:hal:journl:hal-03525870

DOI: 10.1002/9781119882206.ch5

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