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Exploring Consumer Attitudes Towards Halal Products

Year 2017, Volume: 3 Issue: 1, 34 - 43, 15.06.2017

Yavuz Demirel Emrah Yaşarsoy

Abstract

Halal products are goods and services those Muslims are allowed to consume according to the Quran. Based on the literature, ‘halal’ concept has been spreading in different sectors such as tourism, food, entertainment and so on. In this environment, people try to consume in terms of their religious beliefs. In terms of Islamic perspective, the purpose of this study is to look at the tendency of local Muslim people in Kastamonu to halal products and determine the current position of them. The qualitative study findings showed: Local people in Kastamonu will continue to buy halal certified products, halal products are good for health and balance of affordable price-good quality about halal certified products need to be preserved.

Keywords

Halal Products Tendency of Consumers Islam

References

  • Al-Qaradawi, Y. (2013). The Lawful and the Prohibited in Islam: لﻼﺤﻟا ماﺮﺤﻟاو ﻲﻓ مﻼﺳﻹا. The Other Press.
  • Ambali, A. R., & Bakar, A. N. (2014). People's awareness on halal foods and products: potential issues for policy-makers. Procedia-Social and Behavioral Sciences, 121, 3-25.
  • Arpacı, Ö., & Batman, O. (2015). Helal konseptli otel işletmelerinin yüksek ve düşük sezonda algılanan hizmet kalitesinin müşteri sadakati ve müşteri değeri üzerine etkisi. Seyahat ve Otel İşletmeciliği Dergisi, 12(3).
  • Aziz, A., Amin, M., & Isa, Z. (2010, October). The perception to choose Halal Cosmetics products: An empirical study for Malaysian consumer. In 6th International Conference on Business, Management and Economics. Turkey: Yasar University.
  • Baran, Z. & Batman, O. (2015, March). Gıda sektöründe tüketici beklentilerini karşılamada “helâl gıda” güvencesinin önemi. In The International Conference on Halal Products Economics. Turkey: Sakarya University.
  • Battour, M., & Ismail, M. N. (2016). Halal tourism: Concepts, practises, challenges and future. Tourism management perspectives, 19, 150-154.
  • Bonne, K., & Verbeke, W. (2008). Religious values informing halal meat production and the control and delivery of halal credence quality. Agriculture and Human Values, 25(1), 35-47.
  • Carboni, M., Perelli, C., & Sistu, G. (2017). Developing tourism products in line with Islamic beliefs: some insights from Nabeul–Hammamet. The Journal of North African Studies, 22(1), 87-108.
  • Çetin, G., & Dinçer, M. Z. (2016). Muslim friendly tourism (MFT): A discussion. Journal of Tourismology, 2(1), 65-67.
  • Dali, N. R. S. B. M., Nooh, M. N. B., Nawai, N. B., Mohammad, H. B., Nilai, B. B., & Sembilan, N. (2009). Is halal products are more expensive as perceived by the consumers? Muslim prenuers challenges and opportunities in establishing a blue ocean playing field. Journal of Management & Muamalah, 2, 39-62.
  • Essoo, N., & Dibb, S. (2004). Religious influences on shopping behaviour: An exploratory study. Journal of Marketing Management, 20(7-8), 683-712.
  • Fahim, S. T., & Dooty, E. N. (2014). Islamic Tourism: In the Perspective of Bangladesh. Global Journal of Management and Business Research.
  • Faruki, K. (1966). Al-Aḥkām Al-ḴẖAmsah: The Five Values. Islamic Studies, 5(1), 43-98.
  • Gakkai, G. (2016). Halal Industry Activates Japanese Tourism Market. Plus I, 21, 124-127. Gürbüz, S. & Şahin, F. (2015). Sosyal Bilimlerde Araştırma Yöntemleri: Felsefe-Analiz-Yöntem, Second Edition, Ankara: Seçkin Yayıncılık.
  • Hacıoğlu, N., Oflaz, M., Buzlukçu, C., & Kılıç, A. (2015, May). Yerli turistlerin helal (muhafazakâr) konseptli otellere yönelik tutumlarının belirlenmesi: Afyonkarahisar termal otelleri örneği. In I. Eurasia International Tourism Congress: Current Issues, Trends, and Indicators. Turkey: Selçuk University.
  • Halkias, D., Pizzurno, E., De Massis, A., & Fragoudakis, M. (2014). Halal products and services in the italian tourism and hospitality industry: brief case studies of entrepreneurship and innovation. Journal of Developmental Entrepreneurship, 19(02), 1450012.
  • Nasir, K. M., & Pereira, A. A. (2008). Defensive dining: notes on the public dining experiences in Singapore. Contemporary Islam, 2(1), 61-73.
  • Wan Hassan, W. M., & Awang, K. W. (2009). Halal food in New Zealand restaurants: an exploratory study. International Journal of Economics and Management, 3(2), 385-402.
  • Kurtoğlu, R., & Çiçek, B. (2013). Tüketicilerin Helal Ürünler Hakkındaki Algılama, Tutum ve Beklentilerini Tespit Etmeye Yönelik Bir Araştırma. Eskişehir Osmangazi Üniversitesi İktisadi ve İdari Bilimler Dergisi, 8(3).
  • Küçük, O. (2014). Bilimsel Araştırma Yöntemleri: Araştırmacı El Kitabı, First Edition, Ankara: Sage.
  • Maxwell, J. A. (2005). Qualitative Research Design: An Interactive Approach, Second Edition, Thousand Oaks, CA: Sage.
  • Samori, Z., Ishak, A. H., & Kassan, N. H. (2014). Understanding the development of halal food standard: suggestion for future research. International Journal of Social Science and Humanity, 4(6), 482.
  • Soesilowati, E. S. (2011). Business opportunities for halal products in the global market: Muslim consumer behaviour and halal food consumption. Journal of Indonesian Social Sciences and Humanities, 3, 151-160.
  • Özdemir, H., & Yaylı, A. (2014). Tüketicilerin Helal Sertifikalı Ürün Tercihleri Üzerine Bir Araştırma İstanbul İli Örneği. İşletme Araştırmaları Dergisi, 183-202.
  • Türker, M. Volkan. (2011, 21 December). Bilimsel Araştırma Yöntemleri 1, Accessed: 16 February 2017, http://www.volkanturker.com.tr/bayders/iky-bay_09_aras-tasarimi-1.pdf
  • World Halal Forum (2011). Development of Halal Industry, Accessed: 16 February 2017, http://www.halalrc.org/images/Research%20Material/Literature/Development%20of% 20Halal%20Food.pdf

Year 2017, Volume: 3 Issue: 1, 34 - 43, 15.06.2017

Yavuz Demirel Emrah Yaşarsoy

Abstract

References

  • Al-Qaradawi, Y. (2013). The Lawful and the Prohibited in Islam: لﻼﺤﻟا ماﺮﺤﻟاو ﻲﻓ مﻼﺳﻹا. The Other Press.
  • Ambali, A. R., & Bakar, A. N. (2014). People's awareness on halal foods and products: potential issues for policy-makers. Procedia-Social and Behavioral Sciences, 121, 3-25.
  • Arpacı, Ö., & Batman, O. (2015). Helal konseptli otel işletmelerinin yüksek ve düşük sezonda algılanan hizmet kalitesinin müşteri sadakati ve müşteri değeri üzerine etkisi. Seyahat ve Otel İşletmeciliği Dergisi, 12(3).
  • Aziz, A., Amin, M., & Isa, Z. (2010, October). The perception to choose Halal Cosmetics products: An empirical study for Malaysian consumer. In 6th International Conference on Business, Management and Economics. Turkey: Yasar University.
  • Baran, Z. & Batman, O. (2015, March). Gıda sektöründe tüketici beklentilerini karşılamada “helâl gıda” güvencesinin önemi. In The International Conference on Halal Products Economics. Turkey: Sakarya University.
  • Battour, M., & Ismail, M. N. (2016). Halal tourism: Concepts, practises, challenges and future. Tourism management perspectives, 19, 150-154.
  • Bonne, K., & Verbeke, W. (2008). Religious values informing halal meat production and the control and delivery of halal credence quality. Agriculture and Human Values, 25(1), 35-47.
  • Carboni, M., Perelli, C., & Sistu, G. (2017). Developing tourism products in line with Islamic beliefs: some insights from Nabeul–Hammamet. The Journal of North African Studies, 22(1), 87-108.
  • Çetin, G., & Dinçer, M. Z. (2016). Muslim friendly tourism (MFT): A discussion. Journal of Tourismology, 2(1), 65-67.
  • Dali, N. R. S. B. M., Nooh, M. N. B., Nawai, N. B., Mohammad, H. B., Nilai, B. B., & Sembilan, N. (2009). Is halal products are more expensive as perceived by the consumers? Muslim prenuers challenges and opportunities in establishing a blue ocean playing field. Journal of Management & Muamalah, 2, 39-62.
  • Essoo, N., & Dibb, S. (2004). Religious influences on shopping behaviour: An exploratory study. Journal of Marketing Management, 20(7-8), 683-712.
  • Fahim, S. T., & Dooty, E. N. (2014). Islamic Tourism: In the Perspective of Bangladesh. Global Journal of Management and Business Research.
  • Faruki, K. (1966). Al-Aḥkām Al-ḴẖAmsah: The Five Values. Islamic Studies, 5(1), 43-98.
  • Gakkai, G. (2016). Halal Industry Activates Japanese Tourism Market. Plus I, 21, 124-127. Gürbüz, S. & Şahin, F. (2015). Sosyal Bilimlerde Araştırma Yöntemleri: Felsefe-Analiz-Yöntem, Second Edition, Ankara: Seçkin Yayıncılık.
  • Hacıoğlu, N., Oflaz, M., Buzlukçu, C., & Kılıç, A. (2015, May). Yerli turistlerin helal (muhafazakâr) konseptli otellere yönelik tutumlarının belirlenmesi: Afyonkarahisar termal otelleri örneği. In I. Eurasia International Tourism Congress: Current Issues, Trends, and Indicators. Turkey: Selçuk University.
  • Halkias, D., Pizzurno, E., De Massis, A., & Fragoudakis, M. (2014). Halal products and services in the italian tourism and hospitality industry: brief case studies of entrepreneurship and innovation. Journal of Developmental Entrepreneurship, 19(02), 1450012.
  • Nasir, K. M., & Pereira, A. A. (2008). Defensive dining: notes on the public dining experiences in Singapore. Contemporary Islam, 2(1), 61-73.
  • Wan Hassan, W. M., & Awang, K. W. (2009). Halal food in New Zealand restaurants: an exploratory study. International Journal of Economics and Management, 3(2), 385-402.
  • Kurtoğlu, R., & Çiçek, B. (2013). Tüketicilerin Helal Ürünler Hakkındaki Algılama, Tutum ve Beklentilerini Tespit Etmeye Yönelik Bir Araştırma. Eskişehir Osmangazi Üniversitesi İktisadi ve İdari Bilimler Dergisi, 8(3).
  • Küçük, O. (2014). Bilimsel Araştırma Yöntemleri: Araştırmacı El Kitabı, First Edition, Ankara: Sage.
  • Maxwell, J. A. (2005). Qualitative Research Design: An Interactive Approach, Second Edition, Thousand Oaks, CA: Sage.
  • Samori, Z., Ishak, A. H., & Kassan, N. H. (2014). Understanding the development of halal food standard: suggestion for future research. International Journal of Social Science and Humanity, 4(6), 482.
  • Soesilowati, E. S. (2011). Business opportunities for halal products in the global market: Muslim consumer behaviour and halal food consumption. Journal of Indonesian Social Sciences and Humanities, 3, 151-160.
  • Özdemir, H., & Yaylı, A. (2014). Tüketicilerin Helal Sertifikalı Ürün Tercihleri Üzerine Bir Araştırma İstanbul İli Örneği. İşletme Araştırmaları Dergisi, 183-202.
  • Türker, M. Volkan. (2011, 21 December). Bilimsel Araştırma Yöntemleri 1, Accessed: 16 February 2017, http://www.volkanturker.com.tr/bayders/iky-bay_09_aras-tasarimi-1.pdf
  • World Halal Forum (2011). Development of Halal Industry, Accessed: 16 February 2017, http://www.halalrc.org/images/Research%20Material/Literature/Development%20of% 20Halal%20Food.pdf
There are 26 citations in total.

Details

Primary Language English
Journal Section Articles
Authors

Yavuz Demirel

Emrah Yaşarsoy

Publication Date June 15, 2017
Submission Date May 27, 2017
Published in Issue Year 2017 Volume: 3 Issue: 1

Cite

APA Demirel, Y., & Yaşarsoy, E. (2017). Exploring Consumer Attitudes Towards Halal Products. Journal of Tourismology, 3(1), 34-43.
AMA Demirel Y, Yaşarsoy E. Exploring Consumer Attitudes Towards Halal Products. Journal of Tourismology. June 2017;3(1):34-43.
Chicago Demirel, Yavuz, and Emrah Yaşarsoy. “Exploring Consumer Attitudes Towards Halal Products”. Journal of Tourismology 3, no. 1 (June 2017): 34-43.
EndNote Demirel Y, Yaşarsoy E (June 1, 2017) Exploring Consumer Attitudes Towards Halal Products. Journal of Tourismology 3 1 34–43.
IEEE Y. Demirel and E. Yaşarsoy, “Exploring Consumer Attitudes Towards Halal Products”, Journal of Tourismology, vol. 3, no. 1, pp. 34–43, 2017.
ISNAD Demirel, Yavuz - Yaşarsoy, Emrah. “Exploring Consumer Attitudes Towards Halal Products”. Journal of Tourismology 3/1 (June 2017), 34-43.
JAMA Demirel Y, Yaşarsoy E. Exploring Consumer Attitudes Towards Halal Products. Journal of Tourismology. 2017;3:34–43.
MLA Demirel, Yavuz and Emrah Yaşarsoy. “Exploring Consumer Attitudes Towards Halal Products”. Journal of Tourismology, vol. 3, no. 1, 2017, pp. 34-43.
Vancouver Demirel Y, Yaşarsoy E. Exploring Consumer Attitudes Towards Halal Products. Journal of Tourismology. 2017;3(1):34-43.