MUHAMMADIYAH.OR.ID, QUEENSLAND — Australia plays a key role in the global halal market as it is one of the world’s largest meat exporters. However, the country’s halal certification process is complex and often faces challenges.
In a discussion on “The Halal-Haram Status of Traditional Japanese Seasonings” at the Islamic Center of Universitas Ahmad Dahlan on Friday, January 34, a member of the ‘Aisyiyah Special Branch of Australia (PCIA) Dyah Robi’ah Al Adawiyyah highlighted the importance of halal certification, particularly in the meat industry, which has been a major concern both locally and internationally.
“In Australia, halal certification was initially controlled by the Australian Federation of Islamic Councils (AFIC) based on Saudi Arabia’s recommendation,” she explained.
This monopoly ended in the 1990s after a major scandal revealed that beef was being replaced with kangaroo and horse meat. The controversy damaged Australia’s reputation as a halal meat exporter, prompting a government investigation through a Royal Commission. The inquiry exposed cases of fraudulent halal certification, leading to new regulations that allowed multiple certification bodies to operate.
Since then, several independent halal certification organizations have emerged, including the Halal Certification Authority of Australia, the Supreme Islamic Council of Halal Meat, and the Islamic Coordinating Council of Victoria. Nevertheless, the lack of a standardized system has resulted in inconsistencies in certification practices.
Dyah also emphasized the differences in government control between export and domestic markets. While exported meat, such as shipments to Indonesia, undergoes strict inspections from both Australian authorities and Islamic organizations in importing countries, the domestic market, which accounts for 80% of halal products, is far less regulated. This has allowed major certification bodies to operate independently, sometimes leading to confusion and concerns about authenticity.
“The Australian government focuses more on food safety and consumer protection than on halal standardization,” Dyah noted. As a result, many Muslims in Australia struggle to verify the halal status of non-meat products, such as traditional Japanese seasonings.
Beyond regulatory issues, halal certification in Australia has also sparked political and social debates. In the early 2000s, anti-halal movements accused certification fees of funding illegal activities, including terrorism. These claims were later debunked by an ABC News investigation, but the controversy fueled Islamophobic sentiments, making it harder for Muslims to advocate for their dietary needs.
Despite these challenges, Dyah pointed out that the increasing popularity of vegan products has provided an alternative for Muslims, as plant-based foods are often naturally halal. However, she stressed the need for greater halal awareness to help consumers make informed choices.
Ultimately, Dyah emphasized that while the halal certification system in Australia faces significant obstacles, cooperation between the government, certification bodies, and Muslims is essential to ensuring a more transparent and reliable process.
“This is a collective effort that should continue to ensure the sustainability of halal consumption,” said Dyah.
