How to Export Halal Products: Step-by-Step Guide

The global halal food and beverage market alone exceeds USD 1 trillion in annual trade. For manufacturers and producers in non-Muslim-majority countries, halal exports represent one of the most significant growth opportunities available, but the regulatory landscape is complex. This guide walks through the key steps to exporting halal products successfully.

Step 1: Choose Your Target Market

Different markets have very different regulatory requirements, market maturity levels, and consumer expectations. The largest halal import markets globally include:

• Indonesia: The world's largest Muslim-majority country (280 million people) mandates halal certification for food, beverages, drugs, and cosmetics under BPJPH. All halal certificates must be issued or recognised by BPJPH.
• Malaysia: A mature, premium halal market. JAKIM certification is the gold standard. Malaysia is also a major halal re-export hub to other OIC countries.
• Saudi Arabia & GCC: Strict import controls. Meat and poultry must come from approved slaughterhouses. Certification must be from a body recognised by the Saudi Food and Drug Authority (SFDA).
• UAE: A major re-export hub with sophisticated retail. ESMA (Emirates Authority for Standardisation) governs halal standards.
• United Kingdom & EU: No mandatory halal certification, but required by Muslim-majority retail channels and major supermarket halal sections.

Review our country profiles for market-specific regulations and certification body recognition lists.

Step 2: Obtain the Right Halal Certification

The most common export barrier for halal products is certification from a body that is not recognised in the target market. Before applying for certification:

1. Identify which certification bodies are recognised in your target market. JAKIM maintains a public list of recognised foreign CBs; SFDA does too.
2. If exporting to multiple markets, choose a CB with the broadest mutual recognition, JAKIM and IFANCA are typically the most widely accepted.
3. For GCC markets, verify that your CB is listed on the SFDA or ESMA approved bodies list, as this list is updated regularly.
4. Contact the certification body early in your product development cycle, not after launch. Reformulating a product post-certification is expensive.

Step 3: Prepare Your Export Documentation

Most halal import markets require a specific documentation package. Common required documents include:

• Halal Certificate: Issued by a recognised CB, covering the specific product(s) being exported. Must be current and not expired at time of import.
• Health Certificate: Issued by the relevant national food authority (e.g., USDA, EFSA, FSANZ). Required for meat, dairy, and processed food exports to most markets.
• Certificate of Origin: Confirming where the product was manufactured. Required by customs authorities.
• Ingredient Declaration: A full ingredients list with sourcing information. Some markets require this to be notarised or certified.
• Slaughter Certificate (meat only): A declaration that animals were slaughtered according to Islamic requirements, often countersigned by a Muslim religious authority.

Step 4: Understand Labelling Requirements

Labelling requirements for halal products vary by market:

• Malaysia: Products must bear the JAKIM halal logo if certified. Labels must be in Bahasa Malaysia for domestic retail. English is acceptable for imported product packaging in many cases.
• Indonesia: The BPJPH halal logo must appear on certified products. Arabic script is not mandatory, but the "Halal" word in Indonesian or Arabic is expected.
• GCC: The Arabic word "Halal" and the certification body's approved logo must appear on packaging. Arabic-language labels are required for all retail products.
• EU/UK: No mandatory halal logo standards. Products may use any recognised certification body logo. Claims must be truthful under consumer protection laws.

Step 5: Manage Halal-Compliant Logistics

Halal integrity does not end at the factory gate. The entire supply chain, including cold storage, container shipping, and distribution warehouses, must maintain halal integrity. Key considerations:

• Containers and refrigerated vehicles used for halal meat must not have previously been used for pork products without thorough cleaning to halal standards.
• Some certification bodies extend their audits to logistics providers. Ask your CB whether halal cold-chain certification is required for your target market.
• Malaysia's JAKIM requires that halal-certified products be stored and transported in segregated, halal-certified cold chain facilities for retail distribution.

Common Export Mistakes to Avoid

• Assuming one certificate covers all markets. Always verify CB recognition for each specific target country.
• Expired certificates at customs. Build a renewal calendar. Import authorities have rejected shipments due to certificates that expired in transit.
• Changing a supplier without notifying your CB. A change in ingredient source, even for the same ingredient, may require a new document review and possibly a new audit.
• Ignoring the halal supply chain. A certified product transported in a non-compliant container may have its halal status challenged at the port of entry.