As an example, he mentioned sausage products that are sold under the halal sign.
In his opinion, for the products to truly meet halal standards, the sausage workshop must use meat only from animals that have been slaughtered in strict accordance with halal requirements.
“Currently, many producers simply stick a halal label on their products, and it is completely unclear whether their products actually meet this standard,” Mamataliyev noted.
He also proposed introducing a traceability system for meat products, which would allow tracking the entire process—from the slaughter of the animal to the finished product on store shelves. This innovation should guarantee compliance with halal norms and protect consumer rights.
This issue was discussed within the framework of the committee working on the development of entrepreneurship and competitiveness.
