Proceedings of the Regional Training-Workshop on Halal Slaughtering and Certification

The Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA), in partnership with the Universiti Putra Malaysia Halal Products Research Institute (UPM-HPRI), held the Regional Training-Workshop on Halal Slaughtering and Certification on 23–25 August 2022 at the Everly Putrajaya Hotel, Putrajaya, Malaysia. The training-workshop brought together 23 participants composed of halal researchers, academicians, industry players, and officers from the ASEAN Working Group on Halal Food (AWGHF) and the certification and regulatory bodies and ministries in six ASEAN member states: Cambodia, Malaysia, the Philippines, Singapore, Thailand, and Indonesia.

The three-day learning event aimed to increase the exchange of knowledge and information among key players in the halal industry and explore potential collaborations for further development in the ASEAN region. It also aimed to increase and enhance the capacities of halal professionals, practitioners, and policymakers, among others, on halal slaughtering and certification.

The Southeast Asian Regional Center for Graduate Study and Research in Agriculture (SEARCA), in partnership with the Universiti Putra Malaysia Halal Products Research Institute (UPM-HPRI), held the Regional Training-Workshop on Halal Slaughtering and Certification on 23–25 August 2022 at the Everly Putrajaya Hotel, Putrajaya, Malaysia. The training-workshop brought together 23 participants composed of halal researchers, academicians, industry players, and officers from the ASEAN Working Group on Halal Food (AWGHF) and the certification and regulatory bodies and ministries in six ASEAN member states: Cambodia, Malaysia, the Philippines, Singapore, Thailand, and Indonesia.

The three-day learning event aimed to increase the exchange of knowledge and information among key players in the halal industry and explore potential collaborations for further development in the ASEAN region. It also aimed to increase and enhance the capacities of halal professionals, practitioners, and policymakers, among others, on halal slaughtering and certification.