This book explains the basic principle of halal and haram and discusses, particularly in relation to the meat idustry, key issues surrounding their implementation. In doing so, the author gives important insight into, and relevant understanding of, many of the misconceptions and challenges confronting Muslims today. The issue of additives for instance has caused considerable confusion in food consumption. Not suprisingly, perceptions of what constitute halal also vary among the schools and scholars of Islam. Other factors such as custom and climate also tend to be influential. In addition the work at hand examines issues in halal and certification procedure, and matters of concern to uniformity in halal industry practices.