2 Manufacturing and selling meat
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John Lever
Abstract
This chapter explores the manufacture and production of kosher and halal meat in London and Manchester in the United Kingdom and also in Denmark, with specific reference to audits/inspections, legislation, networking, product innovation and certification. It explores how different certification bodies and religious authorities define kosher and halal meat through inspection and labelling during manufacture, and how authority and trust emerge in the supply chains through which meat qualifies as kosher and halal. The chapter demonstrates how the attribution of the distinguishing characteristics that qualify meat as kosher and halal starts at the abattoir and finishes only when a product is placed on the counter of a trusted retailer. It draws on interviews with kosher and halal certification bodies and other supply chain actors such as butchers and retailers, plus ethnographic work fieldwork and observations in London, Manchester and Copenhagen.
Abstract
This chapter explores the manufacture and production of kosher and halal meat in London and Manchester in the United Kingdom and also in Denmark, with specific reference to audits/inspections, legislation, networking, product innovation and certification. It explores how different certification bodies and religious authorities define kosher and halal meat through inspection and labelling during manufacture, and how authority and trust emerge in the supply chains through which meat qualifies as kosher and halal. The chapter demonstrates how the attribution of the distinguishing characteristics that qualify meat as kosher and halal starts at the abattoir and finishes only when a product is placed on the counter of a trusted retailer. It draws on interviews with kosher and halal certification bodies and other supply chain actors such as butchers and retailers, plus ethnographic work fieldwork and observations in London, Manchester and Copenhagen.
Chapters in this book
- Front matter i
- Contents v
- List of figures vii
- Glossary ix
- List of abbreviations and acronyms xi
- Introduction 1
- 1 Kosher and halal in the UK and Denmark 22
- 2 Manufacturing and selling meat 51
- 3 Beyond meat 78
- 4 Kosher consumers 108
- 5 Halal consumers 140
- Conclusion 169
- Bibliography 174
- Index 183
Chapters in this book
- Front matter i
- Contents v
- List of figures vii
- Glossary ix
- List of abbreviations and acronyms xi
- Introduction 1
- 1 Kosher and halal in the UK and Denmark 22
- 2 Manufacturing and selling meat 51
- 3 Beyond meat 78
- 4 Kosher consumers 108
- 5 Halal consumers 140
- Conclusion 169
- Bibliography 174
- Index 183
