Halal-Tayyiban and Sustainable Development Goals: A SWOT Analysis
Pg Siti Rozaidah Pg Hj Idris,
Siti Fatimahwati Pehin Dato Musa and
Wardah Hakimah Hj Sumardi
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Pg Siti Rozaidah Pg Hj Idris: Universiti Brunei Darussalam, Brunei
Siti Fatimahwati Pehin Dato Musa: Universiti Brunei Darussalam, Brunei
Wardah Hakimah Hj Sumardi: Universiti Brunei Darussalam, Brunei
International Journal of Asian Business and Information Management (IJABIM), 2022, vol. 13, issue 2, 1-16
The purpose of this SWOT analysis study is to identify the strengths, weaknesses, opportunities and threats in incorporating the concept of Halal-Tayyiban alongside the Sustainable Development Goals (SDGs). Food and agricultural system are a common thread linking all the 17 SDGs hence this study will focus on the global food industry. The concept of Halal-Tayyiban (clean and pure), takes into account protection of health, food safety, animal rights, the environment, social justice and welfare in the food production, fair business practices and ethics. It is seen as a more comprehensive system that aims to accomplish international standards compliance, making it universally acceptable. Tayyiban therefore can be a selling point for businesses giving the Halal industry a long-term strategic advantage. This study also seeks to recommend strategies to leverage on the strengths and opportunities and resolve the weaknesses as well as overcoming the threats.
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Persistent link: https://EconPapers.repec.org/RePEc:igg:jabim0:v:13:y:2022:i:2:p:1-16
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